WALT'S ALMOST FAMOUS GRILLED CHEESE WANTONS
This is a manly recipe not for the faint of heart -- the hardest part is finding the wrappers in the store- they'd go perfectly with a nice cold can of Walt's Beer these take a little experience to get the texture you or your man desires -- soft and chewy or brittle like chips -- I like mine more on the soft, chewy messy side you can try different cheeses and we have added parmigiano to the outside on occasion
Provided by walt band @waltband
Categories Cheese Appetizers
Number Of Ingredients 8
Steps:
- cook just like any other Grilled Cheese except with wanton wrappers -- if the pan is not hot enough it comes out a chewy thing which is really good but messy -- the hotter the pan and the longer you fry the more brittle it gets -- you can take your choice on which way you want it - it's easier to handle it you let it cool just a little
WALT'S ALMOST FAMOUS CHILI CAKES
Life is not but an Adventure -- Remember that chili we made a few days ago It's Back - We had just a little of our Christmas Eve edition of Walt's Almost Famous Black Bean Chili left -- we had been eating on it for a few days -- Yesterday I made our New Year's Chili and we still had some of Diane's fabulous Chicken and Dumplings left -- Heaven forbid we had too much Chili on hand -- so out with the little bit of Christmas Chili left -- or so I thought - on the way to the trash can (a sad fate for any chili) -- I had a thought -- I bet this would taste Ok pan fried
Provided by walt band @waltband
Categories Other Breakfast
Number Of Ingredients 3
Steps:
- I had a thought -- I bet this would taste Ok pan fried -- so I mixed in a little flour and an egg to hold it together and fried it in a little butter for breakfast --
- OMG -- Wasn't expecting the result -- Wow !!! Came out like a pan cake of sorts -- not exactly a fertata but close - not an omelet -- somewhere in between -- I cooked the concoction until it blackened pretty good hoping it would hold together
- Since it had been in the fridge for a few days the flavors had evened out and the result was a mild chili flavored cake -- didn't need a topping but a salsa or picante would be great on top or for dipping -- maybe some mustard on the side
- We had tried a similar thing a few days earlier with Diane's left over C&D -- we noticed the dumplings had de-constituted in the fridge -- it was still great -- a wonderful gooey mess -- I thought it would make a nice pan fried cake -- added a little flour and egg and fried it in a little olive oil -- it was pretty darn good !! On the 2nd batch I added a little Cavendar's - Greek Seasoning and it Wowed me -- Oh My !!
WALT'S ALMOST FAMOUS BLACK BEAN CHILE
This time of year a good Chili recipe is a must! One thing about chile -- it has to be hot. You can adjust the hotness and flavor to your tastes. Feel free to experiment with this as you will. We have made this basic recipe in several sizes. You can halve it or double it and adjust it as needed. Enjoy !!
Provided by walt band @waltband
Categories Chili
Number Of Ingredients 12
Steps:
- Cook hamburger in a large pot on high -- cook until the meat appears to firm-up. If you use lean meat it won't generate much fat or liquid - stir meat constantly
- Add the chopped up onions and keep cooking until the onions start to turn translucent
- Add the can of black beans with liquid
- Add the can of diced tomatoes with liquid - stir
- keep stirring occasionally
- add the chile powder -- stir
- add the cumin -- stir
- adjust taste by adding chile powder or cumin
- add Louisiana hot sauce - stir
- let cook for a few minutes - occasional stirring
- add honey - stir
- add ketchup (if needed for sweetness)
- let cook for a few minutes - stirring occasionally
- adjust taste with hot sauce - honey - or ketchup - black pepper - stir in if added
- cover and reduce heat - let cook for 20 to 30 minutes
- take cover off for last 10 minutes to thicken the chile
- serve immediately or later (6-8 servings) serve with cheese on top or not serve with crackers on the side or crumbled in keep the pot simmering as there will probably be several seconds served put leftovers in the fridge -- they will taste even better tomorrow ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe cooks enough for about 6-8 servings depending on size. It has been our experience it doesn't last long. We have taken to doubling the basic recipe and freezing about 1/3 of it for another day. BTW -- this chile usually tastes great out of the pot but it tastes even better reheated the next day. Feel free to use what ever brands you want for your ingredients -- brands don't seem to make much of a difference in the final taste -- I do most of my dry ingredient choosing with my nose -- and then adjust flavors as I go through spoon tasting -- this recipe usually comes out with a nice layered mix of heat, sweet and sour. The chile and cumin give it the overall chile taste -- the rest of the ingredients just add to the palette -- One optional added ingredient to this recipe is cinnamon. In small amounts, it can add an interesting current to the mix (some people don't like it added though) I add it occasionally -- around Christmas it seems appropriate.
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