0:00
- I just love getting letters from y'all.
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I get some of the sweetest words
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from y'all out there.
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just know that I read everything that you send.
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I read every one of them.
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And one of the latest ones,
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yeah, this was sent in April.
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It comes from Connie Eatman from California.
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I can't pronounce the town she's from.
0:45
That don't sound like a pretty name, Eddie.
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Surely it's not Sylmar.
0:50
You're Sylmar than me.
1:00
she just tells me she's enjoyed watching me
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from the very beginning.
1:05
Thank you for sharing your family
1:07
and your family recipes.
1:08
And she said I've got almost all of your cookbooks.
1:10
And she said I just wanted to share with you
1:13
a recipe my dad and I made so often.
1:17
When I was young we liked to make
1:18
our version of a chile rellenos.
1:21
But at the time we couldn't get the fresh chiles
1:24
so we bought the canned ones.
1:29
But time and time again they were so damaged
1:32
that the whole chile was in the can.
1:37
It was so badly, she never got what she called
1:45
So they decided to just cut everything up,
1:47
throw it in a bowl and make patties,
1:49
which sounds good 'cause you got all those flavors.
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She said we would fry them,
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and serve with fried potatoes
1:55
with onions, northern white beans with ham hock
1:59
and of course sweet tea.
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My family is also southern.
2:07
One side of my family is descendants
2:10
of the McCoys, the other side is from Oklahoma and Germany.
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My dad always called us Heinz 57,
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we have a little of everything in us.
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That makes y'all very special.
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I thought maybe you would enjoy these pepper patties
2:28
Please keep up doing a fantastic job.
2:35
And she said as a wise woman once said
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from my house to yours,
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love and best dishes.
2:47
Connie, thank you so much.
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I just love doing things out of my wheelhouse.
2:53
And Connie tells us to start with a fourth
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to half a cup of oil.
3:01
And I'm using peanut oil.
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And these chiles, takes forever for them to drain.
3:11
So I have, I have drained them in a dish
3:16
and Theresa's draining them.
3:24
And found a strainer with bigger holes.
3:28
All right, so we've got our eggs.
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She said one large can of whole Ortega chiles.
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One two long package of Saltines.
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That's what is confusing me.
3:46
or Italian bread crumbs.
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so that's what I'm gonna use Connie.
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And two cups of grated mild cheddar
3:57
And approximate oil a fourth to a half a cup.
4:02
that's not even covering the bottom,
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so I'm gonna go ahead
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and put in the whole half a cup Connie,
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'cause I feel like you'd do the same.
4:13
All right, let me beat up this egg.
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We're gonna stir everything together.
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And Connie tells me it'll be soft.
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But I love, you know, we don't go out to eat much,
4:31
but I will order the chile rellenos,
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I guess (indistinct) I don't know.
4:44
And sometimes, once in a while
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they've been so hot I couldn't eat 'em.
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But look how simple this is.
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And I tasted, I stuck my finger down in some of the juice,
4:59
and it had just a little bite to it,
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which to me made that real good.
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Mix all that together real good.
5:16
That's a lot of cheese.
5:19
That's a lot of cheese, Connie.
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So I hope you're watching so you can tell me
5:30
anything I've done wrong.
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I think this is one of those things
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that you just need to get your hands in.
5:41
How's that look to you, Eddie?
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- [Eddie] Looks good.
5:48
- All right, I'm gonna shape 'em into a patty.
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She said heat up oil in skillet,
5:56
place patties in skillet,
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and fry until golden brown,
5:59
with some brown edges.
6:01
'Cause that cheese is gonna make 'em brown isn't it?
6:14
- [Eddie] Theresa put vegetable oil rather than peanut.
6:18
- Oh, I thought it was,
6:19
oh, that is vegetable oil.
6:24
Just got to have some kind of oil.
6:29
and I thought this was so cute.
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She said her favorite way to eat these
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is the next day in a sandwich with mayonnaise.
6:45
That girl's after my heart.
6:48
She is speaking my language.
6:55
I used to make a bean cake sandwich
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that a friend of mine shared
6:59
that technique with me,
7:00
and it's so good on white bread
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with mayonnaise and onion,
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and this kind of reminds me of that.
7:07
- [Theresa] You made that on this channel almost every day.
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- [Theresa] Look it up.
7:12
- I love those white bean sandwiches.
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Like I said this kind of reminds me of that.
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Get my grandma's flipper
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and see what we got here.
7:41
All right, that's the first one I put in.
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Oh, Connie, hush your mouth.
7:49
Look at this, Theresa.
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- [Theresa] I know, they look fabulous.
8:08
I mean this is just wonderful.
8:10
I mean this is kind of what my desire was for this channel,
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to share, share memories and share recipes
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that we hope won't die with us.
8:30
We wanna keep 'em going.
8:37
Still looking good, right?
8:44
You can burn my mouth hunny,
8:45
but I'm still gonna taste 'em.
8:48
There you there, there's three forks.
8:52
And let's see, I think I took this one out first
8:55
so it may be the coolest.
8:58
Maybe it's not, who knows?
9:00
I'll put it over there where y'all can reach it.
9:02
- [Theresa] Well where are you tasting?
9:03
- I'm gonna taste right here.
9:07
You know what, I think I'd like to do it like this, Theresa,
9:13
- [Theresa] It's really like a hoecake.
9:14
- Uh-huh, it's like cornbread.
9:16
- [Theresa] I'm waiting to see if your mouth goes on fire.
9:27
People have the best recipes.
9:29
- I know, don't they.
9:33
- Please keep sending 'em.
9:35
- Look at all that grease.
9:41
I especially love to try things outside my wheelhouse
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that I just don't know about.
9:56
- [Theresa] I washed my hands, Eddie.
10:00
You have to taste it.
10:06
- All right, Theresa.
10:08
- [Theresa] Isn't that totally different tasting?
10:16
- They're delicious.
10:17
And I can understand how she would like them on a sandwich.
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But I could eat 'em today,
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I wouldn't need to wait til tomorrow.
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- [Eddie] Little bit like hash browns.
10:34
- They look like hash browns, they do.
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- [Theresa] They're very good.
10:38
- Thank you, Connie.
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I so appreciate you sharing with us.
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And hopefully if I cook those correctly,
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hopefully you'll watch this,
10:54
and if I should have done anything differently,
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hopefully you will share that with me.
