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Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Myself, Commish, will be adding in photo captions and other things to the blog. Here is the Week Ten Edition. Let’s see what’s on the menu.

Food Fusion - Week 10

When I think of New Jersey, I think of two things. 1) The Sopranos, and 2) diner food. I didn’t have any gabagool on hand, that left me with my second option and that’s paying homage to the classic New Jersey diner experience. But what to do with Illinois, you might ask? Well….going with Chicago food would have been too easy. Plus, some people might still be mad about Arthur ordering a Hawaiian-style deep dish. I don’t want to reopen those wounds, at least not right away. Then I learned about this little town (okay not really little, it is the state capital after all) called Springfield, Illinois which inspired me to create the…

Disco Fry Horseshoe Sandwich

The Horseshoe sandwich was invented in the Old Leland Hotel back in 1928 by Joe Schweska and his wife Elizabeth. They wanted a new lunch item for their hotel restaurant and came up with this sandwich. Originally made with ham, the meat represented a “horseshoe”, while the fries were meant to be the nails. Serve it open-face style on two pieces of thick-cut Texas toast and then smothered generously in a rich cheese sauce, and you’ve got yourself a horseshoe sandwich! Or, if you want to be on the lighter side you can stick with one piece of toast. A half-order is referred to as a ponyshoe sandwich. Illinois Country Living (there is a Southern Living specifically for Illinois?) gave me the recipe for the cheese sauce which came out excellently. Creamy, smooth, and the right amount of sharpness to complement the other ingredients.

As I mentioned before, the original sandwich was served with ham, but it’s common these days to see them made with hamburger patties instead. I never saw anything that specified the thickness of the patty so I took my own liberties there. When given the option, I’m a smashburger guy so that’s what I did. I fired up my trusty stainless steel skillet on the stovetop and pressed those patties down to get a beautiful crispy crust. The process filled my house with smoke, however, so I had to scramble to open some windows and turn on my fans. A small price to pay for a tasty burger if you ask me. Otherwise, I could have (and probably should have) done this outside on my Blackstone.

While the cheese sauce and the hamburgers were cooking, I went ahead and tossed a couple of pieces of Texas toast in the oven along with a bag of frozen french fries. Then I proceeded to work on the disco part of disco fries. If you’re not from New Jersey, you might be asking yourself what are Disco Fries? Well, simply put they’re New Jersey’s answer to poutine. French fries covered in gravy and cheese, though the kind of cheese and the kind of gravy may be different depending on where you go. Parsnips and Pastries gave me a recipe for a rich, flavorful gravy which I then added to the sandwich. I decided to forego the mozzarella cheese as I was already using a cheese sauce, and I didn’t want to give myself too much of a tummy-ache.

Serving this up on a plate led to an extremely messy, extremely greasy, delicious meal. The crispy smashed burger patty, the thick and creamy cheese sauce, the fries and gravy adding some more savoriness to the meal and then two thick slices of toast to soak everything up. Excellent after a long day to just sit down, turn on the TV, and feast with a stack of napkins nearby. I would give this one 5 out of 5 corns on the Corn Correspondent rating system.

I would give this one 5 out of 5 corns on the Corn Correspondent rating system.

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