Tag Archives: waffles

SANTA FE STYLE CHICKEN AND WAFFLES

Chicken and waffles has become a trendy dish often featured in trendy restaurants. Supposedly it had its origins in soul food. There are definitely clues that reinforce that attribution: fried chicken and waffles is apparently a stand-by in Baltimore, there is a temple of the dish in South Los Angeles, and at least two places in Harlem have built their reputation on fried chicken and waffles. Honestly, I have never understood the enthusiasm. I love fried chicken as much as the next person, and waffles can be a terrific breakfast or dinner. But crisp fried chicken and sweet-sticky maple syrup together just doesn’t sound like a combination I want to give a try.

Turns out there is another version of chicken and waffles. It traces its origins to the Pennsylvania Dutch area around Lancaster, Pennsylvania. The dish is essentially the filling for chicken pot pie served on top of a waffle. To me, that is an interesting concept, and one that sounds like it might be delicious. My mother’s family traces its origins from Pennsylvania Dutch country through Wisconsin, Iowa, and eventually South Dakota. My wife’s family hails from Wilmington, Delaware, just a short drive to Lancaster. I don’t remember chicken and waffles ever showing up on either family table.

That made me think that maybe a Southwestern version of chicken and waffles incorporating some regional ingredients would make a good alternative to either of the better known traditions. Blue cornmeal waffles seemed like a good starting place. Green chiles and piñon nuts would serve as tasty additions. To brighten up an otherwise monochromatic dish, I topped it all with pico de gallo. For that, you probably have your own recipe. If you don’t, I’ve added one without the kick (There is a serious medical reaction to capsaicin in our household) but you are encouraged to zip it up to your own tastes.  So here it is: Santa Fe Style Chicken and Waffles with blue cornmeal waffles and green chile chicken sauce. If you can’t find blue cornmeal at your local store, you can order some from Talon de Gato farms. Otherwise, substituting yellow or white cornmeal is perfectly acceptable.

RECIPES

Blue Cornmeal Waffles with Pine Nuts

Ingredients

  • 1 cup all-purpose flour
  • 1 cup blue cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup maple syrup
  • 5 tablespoons unsalted butter, melted
  • 2 large eggs, separated
  • ½ cup pine nuts

Method

  1. In a large bowl, combine the dry ingredients: flour, cornmeal, baking powder, baking soda, and salt.
  2. In a separate medium bowl, combine the buttermilk, maple syrup, and melted butter. Whisk in the separated egg yolks until completely incorporated
  3. In a small bowl, beat the separated egg whites to stiff peaks. Fold into the batter in thirds.
  4. Stir in the pine nuts.
  5. Spoon into a heated waffle iron using slightly more than the amount recommended by the manufacturer. Bake until golden brown. Bake the remaining batter.

Green Chile Chicken Sauce

Ingredients

  • 2 tablespoons vegetable oil (chicken fat if you have it)
  • 1 large onion, diced
  • 4 ounces canned chopped green chiles (choose your heat)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock + more as needed
  • 1 tablespoon dried Mexican oregano
  • ½ teaspoon ground cumin
  • salt and pepper
  • 1 whole chicken breast, cooked and shredded

Method

  1. In medium saucepan, heat the oil over medium-low heat. Add the onions, cover and sweat the onions for 5 minutes, stirring occasionally so as not to brown.
  2. When the onions are translucent, stir in the green chiles and cook, uncovered for an additional 5 minutes.
  3. Stir in the flour and cook for 5 additional minutes to remove the raw flavor of the flour. Add the chicken stock, stirring to remove any lumps. The sauce should be about as thick as a medium white sauce.
  4. Add the oregano by crumbling it between your hands over the pan. Add cumin and adjust seasoning with salt and pepper.
  5. Stir in the shredded chicken and simmer for 15 minutes more, or until the mixture is heated through.

Pico de Gallo

Ingredients

  • 1 large ripe tomato, seeded and coarsely chopped
  • 3 scallions including green tops, chopped
  • ½ onion, coarsely chopped
  • ¼ cup chopped green bell pepper (substitute jalapeño for more heat)
  • ¼ cup coarsely chopped cilantro leaves
  • juice of 1 large lime
  • salt and pepper

Method

  1. Combine all of the ingredients in a small bowl. Adjust seasoning with salt and pepper
  2. Cover tightly and refrigerate for at least 30 minutes. Serve.

Assembly

Place two waffles on each plate. Top with about 1½ cups of the green chile chicken sauce. Garnish with pico de gallo. Serve immediately with more optional Cholula sauce, if desired.

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BLUE CORNMEAL WAFFLES WITH PINE NUTS AND BACON

Food with blue corn in it is always popular when family comes to visit. Blue  corn tortillas are ubiquitous, and blue corn chicken enchiladas with green chile sauce and a fried egg is one of my all-time favorites. Blue cornmeal pancakes are also good. Add pine nuts  and you have a classic New Mexico combination. During her recent visit, Carol specifically requested blue cornmeal waffles,  so of course I had to accommodate her.

RECIPE

Blue Cornmeal  Waffles with Pine Nuts and Bacon

Ingredients

  • 1 cup all-purpose flour
  • 1 cup blue corn meal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup pure maple syrup
  • 5 tablespoons, bacon drippings, melted
  • 2 large eggs, separated
  • ½ cup pine nuts, lightly toasted
  • ½ cup crumbled crisp-fried bacon

Method

  1. In a large bowl, whisk together the flour, corn meal, baking powder, soda, and salt.
  2. In another bowl, whisk together the buttermilk, syrup, bacon drippings and 2 yolks from the separated eggs
  3. Pour the wet ingredients into the dry ingredients and stir together until just combined.
  4. In another bowl, beat the egg whites until they form stiff peaks. Fold in thirds into the batter being careful not to overbeat.
  5. Fold in the pine nuts and bacon pieces
  6. Spoon a little more of the batter than recommended by the manufacturer into a hot waffle iron. Bake until golden brown.
  7. Serve immediately with butter and maple syrup. Eggs and bacon on the side is a nice addition
  8. Makes about twelve 4-inch square waffles.

 

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ROASTED CORN AND BACON WAFFLES

Fresh corn on the cob is in season, and we always try to take advantage of the harvest before it’s over. Our favorite way to prepare fresh corn is to boil it for a few minutes, slather it with butter, season it with salt and pepper, and eat it directly off the cob. In our family, there are those who use the circular approach, eating the kernels in orderly fashion as they turn the ear of corn in their hands, and there are those who use “the typewriter” approach, working systematically from one end of the ear to the other before starting over. Either way seems to work.

Very atypically, we had some boiled ears left over after a recent meal, but I didn’t want them to go to waste. My first thought was to make corn soup or chowder. That can be delicious as we found out when Sarah and Evan served it at one of their demonstrations in Shreveport. Then I remembered, I had some leftover bacon (Is there such a thing as leftover bacon?) and that made me think of waffles.

First, I cut the corn kernels off the cob using my special corn cutter. It really doesn’t work all that well, but it is one of those gadgets I am reluctant to throw away. I think a sharp chef’s knife works as well or better. I roasted the corn by popping it in a medium oven for twenty minutes until some of the kernels were lightly caramelized. Then I added the roasted kernels to the cornmeal-based waffle batter and went from there.  Here’s the recipe.

Corn kernel cutting tool

Corn kernel cutting tool

Waffle iron

Waffle iron

 

Roasted corn

Roasted corn

Roasted corn and bacon waffles with butter and maple syrup

Roasted corn and bacon waffles with butter and maple syrup

RECIPE

Roasted Corn and Bacon Waffles

Ingredients

  • 2 ears boiled corn
  • 2 eggs
  • 1¾ cups buttermilk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup yellow cornmeal
  • ¼ cup melted bacon fat
  • 8 slices of bacon, cut into 1 inch squares

Method

  1. Cut the kernels of  corn off the cobs with a sharp knife or with a special tool. Place the cut kernels in a rimmed baking sheet and place in the middle of a pre-heated oven at 350° F. Turning every five minutes, roast the corn kernels until they are lightly browned. Remove from the oven and cool.
  2. In a large bowl, beat the eggs lightly. Then stir in the buttermilk.
  3. In a separate bowl, combine the  flour, baking powder, baking soda, salt, and cornmeal, whisking together with a spoon or fork
  4. Combine the dry ingredients with the liquid ingredients until smooth
  5. Stir in the roasted corn kernels.
  6. Add the bacon fat, and stir until incorporated.
  7. Ladle the batter into a heated waffle griddle, making sure the corn is well mixed in.  Then sprinkle 4 to 6 bacon pieces on each waffle segment.
  8. When the waffles are brown, repeat until the batter is used up.
  9. Serve the waffles while still warm with a poached or fried egg on top or with butter and maple syrup.
  10. Makes 8 to 10 4½ inch square waffles.

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