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Old 04-28-2014, 03:41 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
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There are some whacky dish names out there (Devils on Horseback, Toad in the hole) that have nothing to do with the ingredients they contain. Also, as the recipes are passed-down from generation to generation and from country to country, they change.

What are some whacky dishes you've encountered and/or how does your version of the dish differ from versions you see described here?

I'll start with my version of "Toad in the hole" - sausages baked in Yorkshire Pudding.
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Old 04-28-2014, 03:46 PM
 
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Egg in the nest meaning the crusts of the bread with a fried egg in the middle.
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Old 04-28-2014, 04:05 PM
 
Location: San Antonio, TX
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Quote:
Originally Posted by Chava61 View Post
Egg in the nest meaning the crusts of the bread with a fried egg in the middle.
We call that one egg in a bonnet at my house
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Old 04-28-2014, 04:10 PM
 
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Quote:
Originally Posted by Chava61 View Post
Egg in the nest meaning the crusts of the bread with a fried egg in the middle.
Toad in the hole or sailor on a raft
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Old 04-28-2014, 04:16 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Chava61 View Post
Egg in the nest meaning the crusts of the bread with a fried egg in the middle.
I know that one as "Moonstruck Eggs" - they were served in the movie Moonstruck.
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Old 04-28-2014, 04:35 PM
 
Location: Florida (SW)
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Dynamite Sandwich: An old time Rhode Island favorite. It is something like a sloppy joe sandwich but it has green peppers, celery and onion cooked with the meat and hot pepper flakes...hence dynamite. This was a fav. when I was growing up in Harrisville RI.....still on the menu in Woonsocket RI.

Dynamite Sandwich Recipe
Serves 15 to 20 people (but it freezes and re-heats well)
5 lbs hamburger
4 lbs green peppers diced
3 lbs onions diced
Salt, pepper and red pepper
1 large can tomato sauce
Fry the hamburger and drain well. Place hamburger, pepper s and onions in a large pot. Add tomato sauce, adding until mixture is completely covered. Add salt, pepper and slowly add red pepper to taste. Let simmer until peppers and onions are cooked throughout, stirring often. Taste to adjust the amount of kick you want from the red pepper. This always tastes better if made the day before and slowly reheated the next day. Make sure it's completely cool before refrigerating. Serve over grinder roll.
Recipe courtesy of Lucille Denomme of North Smithfield

"Stuffie"

This is again a RI favorite. It is a stuffed quahog or hard shell clam. Steam you quahogs with a little water till the shells open. Cool till you can handle. Chop up the quohogs fairly small. make a bread stuffing...use the clam broth to moisten a bag of Pepperidge farm, and celery and peppers, parsley and onion fried in butter. Mix it all together. stuff into the empty shells put a pat of butter on each and shake some paprika on them and bake in oven around 350 or 375 till quite hot. at end....put under broiler to crisp and brown the tops. Enjoy with lots of ice cold Narragansett beer.
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Old 04-28-2014, 06:06 PM
 
Location: Montreal, Quebec
15,087 posts, read 11,522,611 times
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Quote:
Originally Posted by elston View Post
Dynamite Sandwich: An old time Rhode Island favorite. It is something like a sloppy joe sandwich but it has green peppers, celery and onion cooked with the meat and hot pepper flakes...hence dynamite. This was a fav. when I was growing up in Harrisville RI.....still on the menu in Woonsocket RI.

Dynamite Sandwich Recipe
Serves 15 to 20 people (but it freezes and re-heats well)
5 lbs hamburger
4 lbs green peppers diced
3 lbs onions diced
Salt, pepper and red pepper
1 large can tomato sauce
Fry the hamburger and drain well. Place hamburger, pepper s and onions in a large pot. Add tomato sauce, adding until mixture is completely covered. Add salt, pepper and slowly add red pepper to taste. Let simmer until peppers and onions are cooked throughout, stirring often. Taste to adjust the amount of kick you want from the red pepper. This always tastes better if made the day before and slowly reheated the next day. Make sure it's completely cool before refrigerating. Serve over grinder roll.
Recipe courtesy of Lucille Denomme of North Smithfield

"Stuffie"

This is again a RI favorite. It is a stuffed quahog or hard shell clam. Steam you quahogs with a little water till the shells open. Cool till you can handle. Chop up the quohogs fairly small. make a bread stuffing...use the clam broth to moisten a bag of Pepperidge farm, and celery and peppers, parsley and onion fried in butter. Mix it all together. stuff into the empty shells put a pat of butter on each and shake some paprika on them and bake in oven around 350 or 375 till quite hot. at end....put under broiler to crisp and brown the tops. Enjoy with lots of ice cold Narragansett beer.
A bag of Pepperidge Farm?
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Old 04-28-2014, 06:09 PM
 
Location: Richardson, TX
10,131 posts, read 16,721,272 times
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Quote:
Originally Posted by Chava61 View Post
Egg in the nest meaning the crusts of the bread with a fried egg in the middle.
Quote:
Originally Posted by Hedgehog_Mom View Post
We call that one egg in a bonnet at my house
Quote:
Originally Posted by missik999 View Post
Toad in the hole or sailor on a raft
And we call it egg in a hole. A favorite of DH's! He'll put strawberry jam on it, which is for me.
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Old 04-28-2014, 08:11 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
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Default Welsh Rabbit

Welsh Rarebit (Rabbit) - basically cheese sauce on toast. The recipes for the cheese sauce vary from simple nacho cheese sauce to a beer cheese sauce. A lot of folks wonder why it's called "Welsh Rabbit" on some menus - it's from the pronunciation of "rarebit" as "rabbit."

I love the stuff, as well as "Beans on toast" and "Egg on toast."
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Old 04-28-2014, 11:28 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
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How about "Eggs and Soldiers?" Soft-boiled eggs with buttered toast strips and/or buttered bread strips for dipping in the runny yolk. My mother has always called them "Dippy Inny."
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