Recipe courtesy of Genie McNally
Episode: Farm to Table
Total:
1 hr 10 min
Active:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Waffles:
  • 1 cup all-purpose gluten-free flour, such as Bob's Red Mill
  • 1 cup coarse ground cornmeal 
  • 2 tablespoons granulated sugar 
  • 1 teaspoon baking powder 
  • 3/4 teaspoon baking soda 
  • 3/4 teaspoon salt 
  • 2 1/2 cups buttermilk 
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted 
  • 3 large eggs 
  • Nonstick cooking spray
Chicken:
  • Two 4-pound roasted chickens (good-quality rotisserie or home-cooked are both fine) 
  • About 1 cup your favorite sweet-and-spicy BBQ sauce
  • Pinch of salt 
Bourbon Butter:
  • 2 sticks (1 cup) unsalted butter
  • 1 1/2 cups brown sugar 
  • 3/4 cup bourbon whiskey 
  • 1 teaspoon vanilla 
  • 2 cups 1/4-inch sliced seasonal fruit, such as berries and/or apples (see Cook's Note)
  • 8 ounces goat cheese 
  • 1/2 cup toasted pecans 

Directions

For the waffles: Preheat the oven to 250 degrees F.

Sift together the flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the buttermilk, melted butter (can be melted quickly in the microwave), and then the eggs. Gradually whisk the wet ingredients into the dry until the batter is just mixed and not clumpy.

Heat a waffle iron to medium heat, spray the iron well with nonstick cooking spray and add 6 ounces of batter. Cook according to the manufacturer's instructions. Transfer the cooked waffles to the oven to keep warm until ready to serve. Repeat with the remaining batter.

For the chicken: Remove all the meat from the bones of the chickens. In a large saute pan or skillet, toss the pulled chicken in enough of BBQ sauce to coat. Add 1/3 cup water, a pinch of salt and simmer over medium heat until the chicken is warmed through.

For the bourbon butter: Melt the butter in a heavy-bottomed saucepan over low heat. Whisk in the brown sugar to form a thick paste. Gradually pour in the bourbon, whisking vigorously, and then remove from the heat. Stir in the vanilla and allow to cool to room temperature. If not using immediately, pour into a jar with a tight-fitting lid and refrigerate up to 2 weeks; bring to room temperature before using.

In a medium saute pan, coat the fruit with enough bourbon butter to cover. Simmer over low heat until the fruit starts to sizzle and release sugars. You can also put the pan in a hot oven for 5 to 10 minutes until the same reaction occurs.

To serve, quarter the waffles and shingle them along the side of a plate. Place the BBQ pulled chicken in the center of the plate and spoon the bourbon-glazed fruit over both. Top with some toasted pecans and small pieces of goat cheese, for garnish, if desired.

Cook's Note

You can use any fruit you like. We prefer strawberries in the winter and spring, blueberries or blackberries in the summer, and apples in the fall. Or a combination of them works great too.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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