Cheesy Cornmeal Waffles with Spicy Honey

Smoked Gruyere Cornmeal Waffles with Spicy Honey Smoked Gruyere Cornmeal Waffles
Parks and Recreation was one of our favorite shows of all time.  We were sad to see it end a few weeks ago and had to cook something special for the finale.  I debated quite a lot about what to cook.  I could’ve done a plain hamburger inspired by the episode where Ron and Chris battle it out in a food war. We thought about doing bacon wrapped shrimp served with all the bacon and eggs the store had to offer, but I figured that might be a tad wasteful. And so we settled on waffles, as Leslie Knope would’ve wanted.  I decided to do a savory waffle with a side of bacon and plenty of melted butter and Mike’s Hot Honey on top.  Mike’s makes some amazingly spicy and delicious honey that we love putting on our pizza crusts and it’s really good on so many things like buffalo wings or smoked sausages, but it was especially good on top of this cheesy waffle!

Smoked Gruyere Cornmeal Waffles and Spicy Honey

 

Cheesy Cornmeal Waffles with Hot Honey

  • Servings: about 8 Belgian waffles
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  • 1 cup of self rising flour
  • 1 cup of all purpose cornmeal
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1/2 cup grated cheddar cheese
  • 2 scallions, sliced thin
  • 1/2 tsp smoked paprika (optional)
  • 1/8 tsp cayenne (optional)
  • eggs
  • 1 cup buttermilk
  • 1/3 cup water
  • 1/4 cup of canola oil

Get your waffle iron heating up.  In a large bowl, mix the dry ingredients along with the cheese and scallions.  In a separate bowl, whisk the eggs, buttermilk, water and oil until well blended.  Add the wet ingredients to the dry and beat with a fork until no dry parts remain.  Cook in a waffle iron and keep warm in a 200 degree oven until you’re finished cooking all the waffles.  Serve with hot honey, regular syrup, sweet bbq sauce, or anything you can think of. Hey, why not a fried egg on top?! And make sure you have plenty of crispy bacon alongside.  Enjoy!

 

Baked Chilaquiles – an amazing breakfast on a beach in Mexico or in your own kitchen

chilaquiles with egg
I remember this one year, my friend Cali, actually paid me to go to Acapulco, Mexico and shoot her wedding.  We had moments like this:IMG_8371bridegroom
It was also the hottest I’ve ever been in my life, so I went ahead and cashed her check. 🙂  However, there were extremely enjoyable moments, and one of them was having chilaquiles for breakfast, along with various fresh-squeezed juices.  I had never had chilaquiles before (pronounced: chee-lay-quee-les) and it was a bit of a revelation.  Tortilla chips softened with a rich tomato or chili or black bean sauce, mixed with tender bits of chicken and plenty of cheese.  This is actually a pretty typical breakfast for Mexico.  That may be ignorant of me to say, as I’m sure they have cereal, too, but when we got to go back with Cali and Alex to visit  Alex’s home in Mexico City a few years later, (um, yeah, we’re lucky to know them) it was pretty common to see things we’d associate with dinner, served for breakfast.  Like enchiladas or tostadas.  Not everything had to have an egg on it like we feel compelled to do, here.  Case in point: our version of chilaquiles sure enough had eggs on it.  However, it’s a delicious addition!  Matt made us this breakfast and I shot the picture, so once again, this is a true Family Meal kinda post.  We all contribute in different ways throughout the week and I’m always so happy when he has a plan for Saturday breakfast!

chilaquiles topped with scrambled eggs

chilaquiles
Baked Chilaquiles*
serves 6

10 oz thick tortilla chips
1 – 28 oz can whole tomatoes, drained
3 serrano peppers, seeded and roasted
1 1/2 tablespoons olive oil
1 small white onion, sliced 1/4 inch thick
2 garlic cloves, peeled and finely chopped
1 1/2  cups chicken or vegetable broth
Salt to taste,about 1/2 teaspoon
1/4 cup chopped fresh cilantro
5 eggs, lightly beaten

1 cup shredded cheese, such as Monterey Jack or Mexican Chihuahua cheese

Heat the oven to 400 degrees. Scoop tortilla chips into 13 x 9-inch baking dish.

In the oven, place seeded serrano peppers, cut-side down on a baking sheet and roast until blistered.  We did this under the broiler.  Take out and let cool.
Coarsely puree tomatoes and serrano peppers in a food processor or blender. Heat oil in large saucepan; add onion and sauté until golden, about 7 minutes. Stir in garlic, cook 1 minute, then stir in broth, tomato puree and salt. Heat to boil. Stir in cilantro. Set mixture aside.  In a separate pan, heat 2 tablespoons of butter over medium heat and scramble the eggs and a half teaspoon of salt till they’re almost done.  Remove from heat.  Pour the sauce over the chips; coating them evenly with the sauce.  Layer the almost-done scrambled eggs on top of the sauce.  Sprinkle with cheese and bake until lightly browned on top and bubbling, about 15 minutes.

Garnish with extra cilantro and a few extra chips on the side.

*adapted from Rick Bayless’ recipe, Chipotle-Baked Tortilla Casserole