One of the more pleasant and rewarding aspects of my job as a chef instructor at Kendall College is the occasional, often serendipitous circumstance in which I am called upon to venture forth from the routine of my daily kitchen to demonstrate some facet of my trade to prospective newcomers to the culinary world. One such circumstance occurred only a few weeks ago when I was invited to display my dexterity with a chef’s knife to an eager group of aspiring culinarians at the leadership conference of Family, Career & Community Leaders of America (FCCLA) down in Springfield.
But I must admit, although the happening was indeed serendipitous, the trip was even more rewarding due to a rather self-seeking reason unrelated to my intended purpose.
It’s been a good number of years, but I well remember the field trip I took with my grade school classmates to our state capital. We visited Lincoln’s home, toured New Salem, and watched our legislature debate the issues of the day. Years later, with my well developed fondness for distinctive regional food specialties, I would learn that we had passed up a chance to experience another bit of Americana that would have undoubtedly been of more interest to a typical group of youngsters.
Ever had a MAID-RITE?
A MAID-RITE is a loose meat sandwich made from ground beef, kind of like a sloppy joe, but without the slop, and too good to be a patty. You won’t find one anywhere near Chicago (at least not yet), but they’re all over Central Illinois, Iowa, Wisconsin and Ohio. Created by a butcher in the early 1920s out of a special cut and grind of beef with a blend of “secret spices,” a customer, after tasting the sandwich stated that it was “made right.” The spelling was then changed to MAID-RITE to signify that the sandwich was both pure and wholesome.
The MAID-RITE I ate at was at the corner of Jefferson and Pasfield streets in Springfield and lays claim to being our nation’s first drive-thru restaurant. Fashioned out of a retired railroad caboose, few changes have been made since it opened in 1924. The original cooker and frosty mug freezer (for the homemade root beer) is still in use, and the present owner still offers hand-wrapped gumdrops to every customer. A MAID-RITE is served on a steamed, plain hamburger bun, usually with mustard, chopped onion and pickle, and, needless to say, I wouldn’t even think of asking for the “secret recipe.”
Still, as with all truly good food, I don’t think it’s very complicated. Try this recipe at home?#34;or better yet, seek out a MAID-RITE during your summer travels.
1 pound good quality ground beef, not too lean
1 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon yellow prepared mustard
3/4 cup water
To taste salt
Combine the ground beef, pepper, sugar, mustard and salt in the top of a double boiler.
Add the water and a pinch of salt.
Cover and cook gently for at least 30 minutes. The longer the better.
Add more salt if necessary.
Spread a spoonful of the meat mixture on a plain hamburger bun and top with mustard, chopped onion and pickle.