Bacon and Waffle

Bacon and Waffle
Bacon and Waffle

Bacon and Waffle: Toasted Grits Waffle with Buttermilk Ice Cream and Bacon Caramel Sauce by 2012 Louisiana Cookin’ Chef to Watch Manny Augello of Bread & Circus Provisions in Lafayette.

Bacon and Waffle
Serves 8
Write a review
Print
Ingredients
  1. 1/2 cup coarsely ground white grits
  2. 4 eggs
  3. 1/4 cup butter, melted
  4. 1/4 cup sugar
  5. 2 teaspoons baking powder
  6. 1 1/4 cups cake flour
  7. 2 1/4 cups buttermilk
  8. 1 teaspoon salt
  9. Buttermilk Ice Cream, recipe follows
  10. Bacon Caramel, recipe follows
Instructions
  1. In a large dry skillet over medium heat, toast grits until fragrant, about 5 minutes. Remove from heat, and let cool.
  2. In a large bowl, whisk together eggs, butter, sugar, and baking powder. Add flour in thirds to egg mixture, alternately with the buttermilk, mixing well after each addition. Whisk in the salt and toasted grits, and let mixture stand for 30 minutes.
  3. Preheat Belgian waffle iron. Preheat oven to 250°; position oven rack to middle, and place a large metal cooling rack directly on oven rack.
  4. Pour about 1/2 cup batter into each waffle mold*. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer waffles to rack in oven to keep warm, keeping waffles in 1 layer so they stay crisp. Repeat process with remaining batter.
  5. Cut waffles into quarters, and place one quarter on plate. Top with a scoop of Buttermilk Ice Cream. Place a second waffle quarter on ice cream, slightly off center. Drizzle with Bacon Caramel, and serve immediately.
Notes
  1. Note: In a regular waffle iron, use about 1/3 cup batter.
Louisiana Cookin https://www.louisianacookin.com/
Buttermilk Ice Cream
Write a review
Print
Ingredients
  1. 6 egg yolks
  2. 1/2 cup plus 1 tablespoon sugar
  3. 1 vanilla bean, split lengthwise
  4. 2 cups buttermilk
  5. 1 cup heavy cream
Instructions
  1. In a double boiler over medium heat, whisk together eggs and sugar. When sugar is completely dissolved, scrape seeds from vanilla bean, and add them to egg mixture. Slowly whisk buttermilk and cream into egg mixture. Cook, stirring constantly, until mixture is thick and coats the back of a spoon. Let mixture cool to room temperature. Transfer to ice cream maker and freeze according to manufacturer’s directions.
Louisiana Cookin https://www.louisianacookin.com/
Bacon Caramel
Write a review
Print
Ingredients
  1. 2 cups butter
  2. 2 1/4 cups dark brown sugar
  3. 1/2 pound bacon, chopped
  4. 1/4 cup heavy cream
Instructions
  1. In a large skillet over low heat, melt butter and brown sugar, stirring with a wooden spoon. Once sugar has melted, stop stirring. In a separate skillet, cook the bacon until crispy.
  2. Once a dark amber caramel has formed, add bacon and drippings and heavy cream. The caramel will bubble rapidly; stir steadily until mixture emulsifies. Leave caramel at room temperature until ready to serve. Leftover sauce will keep about 2 weeks covered in refrigerator.
Louisiana Cookin https://www.louisianacookin.com/
 

Photography by Sara Essex Bradley

LEAVE A REPLY

Please enter your comment!
Please enter your name here