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waffles

Chicken and Waffles

by 26 Comments

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Here in the south we have something we like to call chicken ‘n waffles.  Traditionally it’s fried chicken on a waffle.  I don’t really get it.   Where is the gravy?  Or the syrup?  I need some liquid going on up in here.  I don’t mean to be hating on my southern peeps, but a piece of fried chicken sitting on top of a waffle just isn’t my jam.

 

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I’m more of a chicken ‘n dumplings with gravy kind of girl.  So, this is my version of chicken ‘n waffles inspired by chicken ‘n dumplings – but with a twist.

 

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Full disclosure:  I pulled these waffles out of my freezer, but I DID NOT LEGGO MY EGGO! These are leftover from Father’s Day and I stuck them in the freezer for a rainy day.

 

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It rained.

 

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And isn’t that the ugliest waffle you’ve ever seen? 🙂  Have a great weekend, y’all!

 

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Chicken and Waffles

Ingredients

For the Waffles

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs separated
  • 2 tablespoons sugar
  • 1 tablespoon vanilla paste
  • 4 tablespoons butter melted
  • 2 cups milk

For the Chicken

  • 1 whole 5-6 lb chicken neck, etc. removed
  • 1 head garlic halved
  • 1 lemon halved
  • 1 onion halved
  • Salt and pepper to taste
  • Thyme
  • 4 tablespoons butter melted

For the Eggs

  • 2 eggs

Instructions

For the Waffles

  1. Preheat waffle iron according to manufacturer directions - use or do not use cooking spray if directions indicate
  2. Sift together flour, baking powder, and salt in a medium bow.
  3. In a second bowl beat or whisk egg yolks and sugar until sugar is dissolved, it will be a pale yellow
  4. Add vanilla bean paste, butter, milk and whisk to combine
  5. Combine the liquid mixture with the flour mixture and stir to combine - careful not to over mix
  6. Beat together (third bowl) egg whites until peaks form - about 1 minute
  7. Gently fold egg white mixture into the batter
  8. Add batter and cook waffles according to manufacturer's directions
  9. Set aside or keep warm in 200 degree oven

For the Chicken

  1. Preheat oven to 425
  2. Stuff onion, garlic, lemon, salt, pepper, and thyme in chicken
  3. Rub outer skin with melted butter, add a bit of salt and pepper to taste
  4. Transfer to a rack coated with cooking spray in a baking dish, breast side down
  5. Roast for 1 1/2 hours or until juices run clear
  6. Remove from oven, let cool to handle, shred
  7. Transfer to Dutch oven over high heat
  8. Add 4 cups of chicken stock and heat to a high simmer
  9. In a measuring cup combine 1 tablespoon corn starch with 1/3 cup water
  10. Add cornstarch mixture about 1 tablespoon at a time until desired thickness is reached for a gravy

Fry an Egg

  1. Heat a skillet over high heat and add 2 eggs
  2. Cook for 2 minutes, cover, turn off heat and let cook until desired texture of egg is reached - I like mine more on the done side, so I let them go about 5 minutes

Assembly

  1. Arrange waffle on a plate, cover with shredded chicken and gravy, top with egg, salt and pepper and parsley or chives, if desired

 

Update: Jennifer decided that there should be a 17.5 instruction to add a bunch of salt.  I do not like a lot of salt and I caution you to be careful if you are not using low sodium chicken stock.  My philosophy is to adjust seasonings according to your taste.  Jennifer is a total pain in my ass.

 

Bourbon Peach Belgian Waffles

by 48 Comments

Happy Monday!  How was your weekend?

 

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Did you have a nice Father’s Day with any Dads in your life?

 

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I made Chris some boozy Belgian waffles.  Here’s the thing – I’ve never made waffles before and I’m not sure where the burning desire to do so came from.  Maybe it was a burning desire to make drunken peaches and a need for a vessel to carry them.

 

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The truth of the matter is that I didn’t even own a waffle iron.  So I took the 20% off coupon the good people at Bed Bath & Beyond sent me and picked one up on Saturday.

 

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I had another problem.  How in the world do you make a waffle?  I consulted my homies over at the Food Network and decided to go with Emeril.  The only thing I changed was that I used vanilla bean paste instead of vanilla extract.

 

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Since we’re all about full disclosure here, I’ll tell you that I did a practice run on Saturday while Chris was gone for the day.  That’s when I took these pictures.  And let me tell you that I can sure make some ugly waffles!  The second run on Sunday turned out a few that looked a bit better.  Plus I added bacon which makes everything better.

 

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I snapped these with my iPhone yesterday.  I had to be quick because it just wouldn’t be right to serve Chris cold ugly boozy waffles on Father’s Day.

 

Waffle recipe from Emeril Lagasse

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Bourbon Peach Belgian Waffles

Ingredients

For the Bourbon Peaches

  • 6 peaches peeled, pitted, and diced
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon plus some to garnish
  • 1 tablespoon honey
  • 2 tablspoons bourbon

For the Waffles

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs separated and at room temperature
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla bean paste
  • 4 tablespoons melted butter
  • 2 cups whole milk at room temperature
  • 1-2 tablespoons canola oil to brush the waffle iron

For the Whipped Cream (can be halved)

  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons vanilla bean paste

Instructions

For the Bourbon Peaches

  1. In a cast iron or nonstick skillet, melt butter over medium heat and add peaches
  2. Sprinkle cinnamon over the peaches, add honey and bourbon
  3. Cook peaches until softened, but still retaining some firmness and texture, stir occasionally

For the Waffles

  1. Preheat waffle iron according to manufacturer's directions
  2. Sift flour, baking powder, and salt into a bowl
  3. In a second bowl, whisk together egg yolks and sugar until combined and sugar is dissolved and yolks are a light yellow
  4. Add vanilla, melted (but not hot) butter, and milk to egg yolk mixture and whisk until combined, careful not to over mix
  5. Add milk mixture to the flour and whisk until blended - again careful not to over mix
  6. In a third bowl or using a stand mixer beat the egg whites until soft peaks form 1-2 minutes
  7. Gently fold egg whites into batter using a rubber spatula
  8. Brush canola oil on waffle iron plates
  9. Using a soup ladle or measuring cup, pour batter into bottom waffle plate until grooves are covered and cook according to manufacturer's directions until golden brown
  10. Keep warm in a 200 degree oven on a wire rack fitted onto a baking sheet

For the Whipped Cream

  1. Chill mixer bowl and whisk for 20 - 30 minutes in the freezer
  2. Pour in cream, sugar, and vanilla bean paste
  3. Beat on medium high until thick and you have whipped cream - keep an eye on it and don't over mix

Note:  You want to use a third bowl to whip your egg whites and not the one you had the yolks in because if you get yolks in your whites the whites won’t whip.

Note:  My waffle iron specifically said DO NOT USE COOKING SPRAY, but if yours doesn’t mind – go for it

Note: My waffle iron made 4 1.5 inch thick waffles from this recipe

 

P.S. – Don’t forget to enter the giveaway for the Williams-Sonoma gift card!