Chicken with Bacon Jalapeno Cheddar Waffles Garlic Mash and Umami Corn

Chicken with Bacon Jalapeno Cheddar Waffles Garlic Mash and Umami Corn

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2014 will be the year of the waffle in my world, since Santa pulled through this holiday and brought me an amazing non-stick waffle machine…. To answer your question no, you can never tire of waffles… Especially delicious Bacon Cheddar Waffles like the ones in this recipe. This mission started with only chicken and waffles which I learned is actually a Southern breakfast dish… I decided to combine the chicken and waffles with my favourite chicken accompaniments, corn and mashed potatoes. I also decided that maple syrup would be the best “sauce” option for this dinner, so I wanted to really bring out savoury flavours with the other parts to balance.

The result was a Bacon Jalapeno Cheddar Waffle with (my favourite) Roasted Garlic Mashed Potatoes, Umami Corn, Breaded Chicken and PURE Maple Syrup infused with Chipotle and Lemongrass.

For the Waffles

Bacon Jalapeno Cheddar Waffles

Ingredients

  • 3-4 strips of bacon
  • 1/2 tbsp jalapeno, minced
  • 2 tbsp onion, minced
  • 2 tbsp red pepper, minced
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs separated
  • 1-3/4 c. buttermilk
  • 1 c. flour
  • 3/4c. fine cornmeal
  • 1/4 c. shredded cheddar cheese
  • 1/2 c. canola oil

Instructions

  1. Cook the bacon in a small skillet over medium low heat, until it is crisp. Remove the bacon from the pan. There should be about 3/4-1 tbsp of bacon grease in the skillet. Add canola oil or drain grease if there isn’t sufficient fat in the pan.
  2. Add the minced jalapeno, onion and red pepper, and cook over medium heat for about 7 minutes, until it starts to brown. Remove from heat. Set aside.
  3. Chop/crumble bacon, set aside.
  4. In a large mixing bowl whisk the baking powder, salt, flour and cornmeal to combine.
  5. In a separate bowl mix the buttermilk, egg yolks and oil, whisking to break up the yolks.
  6. In a third bowl, beat the egg whites into stiff peaks. I highly suggest doing this with an electric mixer if you have one. I really hate beating eggs into any type of peak.
  7. Slowly stir the buttermilk mixture into the dry ingredient mixture stirring with a wooden spoon. The mixture will appear lumpy. Then stir in the bacon, cheddar and sautéed vegetables. Stirring until just incorporated.
  8. Finally fold in the beaten egg whites until just incorporated, taking care not to deflate the egg whites as much as possible while ensuring that the whites are reasonably dispersed.
  9. Set mixture aside until ready to cook waffles.
  10. When ready to cook, heat waffle maker according to manufacturer instructions. Fill waffle maker with waffle batter and cook as per instructions. Keep finished waffles in a warm oven while cooking remaining waffles.
  11. Makes 3-4 waffles.
http://www.constantvessel.com/chicken-with-bacon-jalapeno-cheddar-waffles-garlic-mash-and-umami-corn/

Ingredients

makes 3-4 waffles

3-4 strips of bacon

1/2 tbsp jalapeno, minced

2 tbsp onion, minced

2 tbsp red pepper, minced

1 tsp baking powder

1/4 tsp salt

2 eggs separated

1-3/4 c. buttermilk

1 c. flour

3/4c. fine cornmeal

1/4 c. shredded cheddar cheese

1/2 c. canola oil

Instructions

Cook the bacon in a small skillet over medium low heat, until it is crisp. Remove the bacon from the pan. There should be about 3/4-1 tbsp of bacon grease in the skillet. Add canola oil or drain grease if there isn’t sufficient fat in the pan.

Add the minced jalapeno, onion and red pepper, and cook over medium heat for about 7 minutes, until it starts to brown. Remove from heat. Set aside.

Chop/crumble bacon, set aside.

In a large mixing bowl whisk the baking powder, salt, flour and cornmeal to combine.

In a separate bowl mix the buttermilk, egg yolks and oil, whisking to break up the yolks.

In a third bowl, beat the egg whites into stiff peaks. I highly suggest doing this with an electric mixer if you have one. I really hate beating eggs into any type of peak.

Slowly stir the buttermilk mixture into the dry ingredient mixture stirring with a wooden spoon. The mixture will appear lumpy. Then stir in the bacon, cheddar and sautéed vegetables. Stirring until just incorporated.

Finally fold in the beaten egg whites until just incorporated, taking care not to deflate the egg whites as much as possible while ensuring that the whites are reasonably dispersed.

Set mixture aside until ready to cook waffles.

When ready to cook, heat waffle maker according to manufacturer instructions. Fill waffle maker with waffle batter and cook as per instructions. Keep finished waffles in a warm oven while cooking remaining waffles.

Makes 3-4 waffles.

For The Chicken

Baked Breaded Chicken

Ingredients

  • 2 chicken legs, split into drumstick and thigh
  • 1/2 salt and sugar for brine
  • 1-1/2 c. buttermilk
  • 1 c. flour
  • 2 eggs, lightly beaten
  • 1/2 c. panko
  • 1/2 c. fine corn meal
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • big pinch of kosher salt

Instructions

  1. In a large bowl add the salt sugar and fill 3/4 full with cold water. Stir the solution to dissolve the salt and sugar. It should taste like sweet ocean water. Add the chicken pieces. Cover with plastic wrap and set in the fridge for an hour.
  2. After an hour, remove the chicken from the water solution, rinse the chicken and place in a shallow wide bottomed bowl. Add buttermilk to bowl. Buttermilk should cover the chicken. Cover bowl again with plastic wrap and let sit in the fridge for an hour.
  3. Add the flour and the eggs to two separate bowls. Add the panko, corn meal, chili powder, oregano and kosher salt to a third bowl and stir to combine. Line a rimmed cookie sheet with parchment paper and set a cooling rack (one that’s used for cookies) over the parchment.
  4. Preheat oven to 375F.
  5. Working with each piece individually, remove from the buttermilk, and dip into the flour. Shake off the excess then cover with the egg. Finally coat in the cornmeal/panko mixture, and place on the cookie sheet.
  6. Place the cookie sheet in the preheated oven, and bake for 45 minutes or until cooked through, flipping the chicken half way through cooking.
http://www.constantvessel.com/chicken-with-bacon-jalapeno-cheddar-waffles-garlic-mash-and-umami-corn/

Ingredients

2 chicken legs, split into drumstick and thigh

1/2 salt and sugar for brine

1-1/2 c. buttermilk

1 c. flour

2 eggs, lightly beaten

1/2 c. panko

1/2 c. fine corn meal

1 tsp chili powder

1/2 tsp oregano

big pinch of kosher salt

Instructions

In a large bowl add the salt sugar and fill 3/4 full with cold water. Stir the solution to dissolve the salt and sugar. It should taste like sweet ocean water. Add the chicken pieces. Cover with plastic wrap and set in the fridge for an hour.

After an hour, remove the chicken from the water solution, rinse the chicken and place in a shallow wide bottomed bowl. Add buttermilk to bowl. Buttermilk should cover the chicken. Cover bowl again with plastic wrap and let sit in the fridge for an hour.

Add the flour and the eggs to two separate bowls. Add the panko, corn meal, chili powder, oregano and kosher salt to a third bowl and stir to combine. Line a rimmed cookie sheet with parchment paper and set a cooling rack (one that’s used for cookies) over the parchment.

Preheat oven to 375F.

Working with each piece individually, remove from the buttermilk, and dip into the flour. Shake off the excess then cover with the egg. Finally coat in the cornmeal/panko mixture, and place on the cookie sheet.

Place the cookie sheet in the preheated oven, and bake for 45 minutes or until cooked through, flipping the chicken half way through cooking.

For the Umami Corn

Umami Corn

Ingredients

  • 3 tbsp unsalted butter
  • 4 anchovy fillets, very finely diced
  • 1 tbsp chopped sage
  • 2 cloves of roasted garlic, mashed into a paste
  • 2 c. frozen corn kernels

Instructions

  1. In a small sauce pan melt the butter over medium heat until it starts to bubble.
  2. Add the sage and cook for 2-3 minutes stirring occasionally.
  3. Add the diced anchovies and the garlic paste. Stir until incorporated. Remove from heat.
  4. Set aside to cool, place in a heat proof dish and set in the refrigerator to re-set.
  5. In a large frying pan, add the frozen corn, and heat over medium-low heat. Once the corn is heated add 1-2 tbsp of the anchovy butter and stir until incorporated and melted. Serve immediately.
http://www.constantvessel.com/chicken-with-bacon-jalapeno-cheddar-waffles-garlic-mash-and-umami-corn/

Ingredients

3 tbsp unsalted butter

4 anchovy fillets, very finely diced

1 tbsp chopped sage

2 cloves of roasted garlic, mashed into a paste

2 c. frozen corn kernels

Instructions

In a small sauce pan melt the butter over medium heat until it starts to bubble.

Add the sage and cook for 2-3 minutes stirring occasionally.

Add the diced anchovies and the garlic paste. Stir until incorporated. Remove from heat.

Set aside to cool, place in a heat proof dish and set in the refrigerator to re-set.

In a large frying pan, add the frozen corn, and heat over medium-low heat. Once the corn is heated add 1-2 tbsp of the anchovy butter and stir until incorporated and melted. Serve immediately.

For Garlic Mashed Potatoes

The potato recipe I used for this ensemble can be found HERE. Except this time I omitted the porcini mushrooms. This is my favourite technique for making mashed potatoes although they always end up a brown color and have a million calories and take a lot of time and attention. In the end it is always worth it.

Completing the Masterpiece

Start with a waffle, and add a layer of mashed potatoes. On top of the potatoes spread some of the umami butter. Next add the corn and more delicious umami butter. Top with a piece of chicken, and drizzle with maple syrup. I had some Hutchinson Acres Farm PURE infused chipotle and lemongrass syrup which added the right amount of savoury with the sweet of the syrup.

 

Cooking Timeline

This dish has a lot of components which can be altered or removed entirely to suit the desires of the cook. The key is to have everything ready to be served at once. Over all it takes about 1 – 1-1/2 hours to prepare with all of the individual components so the time line should look something like this;

Make Umami Butter

Cook ingredients for the waffles.

Start mashed potatoes.

Bread and start cooking chicken.

Make waffle batter.

Start cooking waffles.

Make corn.

 

 

 

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