Tag Archives: waffles

Pork Rib (Japanese Cabbage) Waffle Dinner

Pork ribs are tasty when they’re hot and fresh off the bbq, especially when slathered with bbq sauce. But, on reheating, they always seem to fall flat taste-wise. So I decided to try to cook them in a way that would get more flavour INTO the meat instead of just on top.

A recent purchase of a St. Louis style cut strip of ribs seemed well suited to the experiment. I tasted my current jar of barbecue sauce and although it was ‘just right’ in terms of smokiness, sweetness and tang, it was missing a bit of the spicy back note that I was craving. So, I dressed it up with some chunky chipotle in adobo and ground cumin. I thought the flavour profile would also marry with the leftover Mexican rice (plain long grain rice cooked with a package of Sazon’s Arroz con Azafran) that I was going to serve with the ribs.

Pork Spare Ribs – serves 3-4 portions, 3 bones a piece

1 1/4 kg St. Louis style ribs
1/4 cup brown sugar
1/4 cup French’s mustard
1/4 cup apple cider vinegar

1/2 cup barbecue sauce*

* Add 1 tbsp pureed chipotle in adobo and 1/8 tsp ground cumin to the barbecue sauce and place in the refrigerator to allow the flavours to marry until the next day.

Peel off the membrane on the underside of the ribs. Combine sugar and mustard and rub over the ribs. Place in bag and let marinade in the fridge for 2-3 hrs or overnight.

Preheat the oven to 350 deg Fahrenheit.

Place the strip of ribs onto a large sheet of aluminum foil, folding it up around the sides to form a shallow tray. Pour the vinegar over the top of the ribs. Cover the ribs with another large sheet of aluminum foil and seal all four sides tightly so the contents don’t leak during baking. Place the foil pouch onto a large baking sheet and bake for 1 hr 45 min to 2 hrs, or until the meat is tender enough to pull off the bone easily.

(If you don’t have time to let the ribs marinate overnight, combine the brown sugar, mustard and vinegar, and brush over the ribs, top and bottom, pouring the remainder over the ribs. Continue with baking instructions above.)

Open the foil, spread the barbecue sauce (reserve 2 tbsp) over the top, return to the oven and continue baking, uncovered, for another 20-25 min.

Cut into 3-4 bone portions and serve with your favourite sides and the reserved barbecue sauce.

As sides for pork ribs, I usually go with the traditional … baked beans and coleslaw.

By chance, I recently watched an episode of the cooking show, “You Gotta Eat Here” which featured a restaurant that topped their waffles in various ways, including one with pulled pork shoulder. And then I remembered that there was a savoury pancake with shredded cabbage in the batter … the Japanese “okonomiyaki’. If I made my pancake in a waffle maker, I would have a very tasty fusion dish.

The idea was brilliant, even if my first attempt was flawed. I was tired, hungry and impatient and when my wonky old waffle maker got hot, I neglected to brush it with oil before pouring in the batter. The waffle STUCK so badly that I needed to chip most of it out of the waffle maker. I shaped the chunks into a rough rectangle, put my ribs on top and dug in.

A chunk of tender rib dipped into some of the reserved bbq sauce, a bit of the waffle, some of the sweet baked beans and I was in heaven. I made a nicer waffle the next day for the post. Cause that’s just the kind of food blogger I am.

Okonomiyaki Waffle

Waffle/Pancake Okonomiyaki Base – makes 1 waffle

1 tsp baking powder
1/4 cup all purpose flour *
1/8-1/4 tsp salt
3 tbsp water or dashi broth
1 egg, lightly beaten
1 tsp vegetable oil **
3/4 cup cabbage, shredded (or bagged coleslaw mix)
2 stalks of green onion, green part only, slice into 1/4 inch rings

* For a southern/south-western pancake, use 2 tbsp all purpose flour and 2 tbsp finely ground cornmeal

** If sticking is not an issue in your waffle maker, omit the vegetable oil.

In a medium sized bowl, stir together the dry ingredients: flour, baking powder and salt, with a fork. Add the water, egg and vegetable oil and mix just until the flour is moistened. Avoid big lumps of flour but don’t worry about getting it perfectly smooth. Add the shredded cabbage and green onions and fold through.

Add the mixture to a pre-heated waffle maker and cook according to your waffle maker’s instructions. Mine took 5 min to cook through.

I shot a picture of the waffle ‘naked’ but you might want to top it with the barbecue sauce, as in the traditional okonomiyaki.

Inside the shredded cabbage waffle

REVIEW: I’m iffy on how much MORE flavourful the leftover pork ribs were (they were ok) but the waffles were an unqualified success.

Sourdough Waffles

NOTE: I have two brilliant ideas for no churn ice cream flavours but they both involve going shopping first. This is why I keep putting off going out for sushi … I blow my bi-weekly budget on cooking things in my own kitchen. Bread baking is cheap when you already have a 20 kg bag of AP flour in the freezer.

I recently finished the last of the sourdough pancakes in my freezer and rather than making another batch, I decided to switch things up and make sourdough WAFFLES. As I’m basically a lazy cook, I looked for the simplest recipe on line. I even solicited a recipe on my sourdough FB groups. Although a number of people recommended the King Arthur flour recipe and a fellow blogger, from whom I ‘borrowed”, my sourdough tortilla and naan recipes, shared hers, they either had ingredients or time constraints that I wasn’t prepared to deal with. So, I went with a recipe I found at the “Serious Eats” website. You can use either active or discard starter.

I didn’t rewrite the instructions enough that I feel that I can post it here so you’ll have to go to the source for the recipe.

You may remember that my waffle maker is an OLD OLD clunker with reversible plates, no temperature controls and sticking issues. It took me almost the entire batch of waffle batter to get the waffles to release from the top plates, which were probably on the bottom the last time that I used them, more than a year ago.

The plates are made for rectangular waffles, but if you pour the batter in the center and hold back on a tablespoon or so, you can get round waffles.

NOTE TO SELF: 1/2 cup of batter, per each side of my waffle maker, cooked for 2 min 45 sec to 3 min, is perfect .

Some odds and ends I want to share … a steak quesadilla snack on my home made sourdough tortillas.

Or a steak breakfast burrito plate as good as in a restaurant.

I’ve been playing with plating my Hungarian cheese dumplings … honey and cheese is a great pairing.

A first attempt at slider buns with enriched dough. Some hamburger buns were made with the leftover dough.

Chicken and Waffles Re-Imagined

ETA: More chicken and waffle ideas here.

This was tonight’s supper … chicken and waffles.

The classic chicken and waffles are made with fried chicken. But you know me and frying. It’s not going to happen unless the planets are properly aligned.

Still, I was intrigued.

So, I defrosted a giant chicken breast, skinned and took it off the bone and cut it into 7 pieces including the tenderloin (far right).

I coated them in Italian herb seasoned bread crumbs.

And then, I baked them in a 425 deg Fahrenheit oven for 30 minutes.

I paired a few of the smaller chicken tenders with a couple of the waffles I made a couple of weeks ago and froze away for another day. Two of the larger ones would have been plenty.

Real Canadian maple syrup and some bbq sauce … supper in less than an hour on a week day. It would have been faster if I’d had the tenders already cooked.

And it’s economical too. I can top 3 servings of waffles with the tenders from this very large chicken breast. (I have another 4 or 5 tucked away in the freezer for more meals.)

Classic Waffles

I’ve finally got the hang of my waffle iron.

After a period of seasoning, the generous application of vegetable oil to the preheated iron before each batch … and a recipe that includes more butter/oil than a pancake recipe, I’ve finally managed a full batch. If I fill the grids with batter, I get 4 rectangular waffles, while if I add about 1/3 of a cup of batter to each side, I get 2 round-ish waffles … enough for one generous serving.

Classic Waffles – makes 5 servings (of 4 rectangles or 2 rounds each)

1 3/4 cups all purpose flour
1 tsp salt
4 tsp baking powder
1/2 tsp vanilla sugar or extract
2 tbsp sugar
1/2 cup melted unsalted butter, shortening or vegetable oil
1 1/2 cups milk, warmed slightly
2 eggs, slightly beaten

Combine dry ingredients in a large bowl.

In a second bowl, mix together melted butter and warmed milk. Add beaten eggs.

Pour wet ingredients into dry and mix.

Pour into waffle iron, sprinkle fresh berries or chocolate chips over the top of the batter, close the lid and cook until done. My waffle iron takes 3-3 1/2 minutes to cook the waffles perfectly. (I listen for the hissing sound to stop.)

Fresh raspberries were added to the waffles in the center while the ones at the top right of the picture had chocolate chips sprinkled over the batter. The other waffles were left plain.

Serve with butter, maple syrup, fruit sauce or however you prefer.

I wonder if I can do something savoury with some of the waffles. Do YOU have any ideas?