Chili

I dreamed up a chili recipe on Friday the 13th. It started with a base of rendered bacon fat, red onion and ground beef, and included a variety of spices, black beans, brown sugar, ketchup and tomato paste. It was a little too sweet for my taste, but otherwise I impressed myself. I had the last bit for lunch today, and these 4 or 5 days later it's even better than before. The flavors really came together well, and I'm happy with the final product. I've decided to include chili on the LWT menu...you know...assuming we ever open.

to whet your appetite...

...and maybe remind myself that this slow, painful & expensive process may actually come to fruition. Here's a smattering of dishes that will likely make it to the menu at LWT.

Beef & Muenster Press
Succulent, shredded beef short ribs, stacked with muenster cheese & melted into sliced sourdough

Roasted Pork Panini
Tender loin of pork with apple chutney, imported swiss, and caramelized onions on focaccia

Exotic Chicken Salad

The best chicken salad, with hints of curry, apples & veggies, served with spring mix on country bread

Provencal Veggie

Roasted red peppers, garlic-seasoned tomatoes and goat cheese on country bread

Asian Chicken Salad
Grilled, citrus-marinated chicken breast on a bed of mixed greens, candied walnuts, and crispy wontons with house-made sesame-ginger vinaigrette