TIP OF THE DAY: A Look At “Gourmet” Chicken & Waffles - THE NIBBLE Blog
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

TIP OF THE DAY: A Look At “Gourmet” Chicken & Waffles

Chicken & Waffles, originally a hearty breakfast, can be had any time of the day in modern times.

With counterpoints of crisp and soft, salty and sweet, it became a special occasion dish of Southern soul food cuisine. It’s still a special-occasion dish: one that many people enjoy on Father’s Day. You can make a traditional waffle, topped with butter, a piece of fried chicken and a pour of maple syrup.

Or you can get inspiration from chefs whose re-interpretations are shown in the photos in this article—including Steak & Waffles (recipe below).

Who created the first Chicken & Waffles? The exact origins are lost to history, but here’s what we know:
 
THE HISTORY OF CHICKEN & WAFFLES

  • Waffles are an ancient food, dating back to the rustic hotcakes cooked on stones in the Neolithic Age (6000 B.C.E. to ca. 2000 B.C.E.).
  • In ancient Greece (1100 B.C.E. to 146 B.C.E.), cooks made flat cakes, called obleios (wafers), between two hot metal plates. They were primarily savory in nature, flavored with cheeses and herbs.
  • By the Middle Ages, Middle Ages (400 C.E. to 1000 C.E.) obloyeurs—specialist waffle cooks—make different types of oublies, as the word has evolved from the Greek. In the 12th century a clever obloyeur made an iron cast of a pattern that mimicked a honeycomb—which remains the waffle design today. Soon after, the word gaufre, from the Old French wafla meaning “a piece of honeybee hive,” became the French word for waffle.
  • Waffles entered American cuisine in the 1600s with the arrival of Dutch colonists.
  • Thomas Jefferson brought the first waffle iron to America in 1789 (along with the first pasta machine), when he returned to Virginia following his service as Minister to France. Waffles became a fashionable food—an alternative to flapjacks—and the combination began appearing in cookbooks shortly thereafter [source]. The pairing was enthusiastically embraced by slaves, for whom chicken was a delicacy. As a result, Chicken & Waffles became a special meal, often served for Sunday breakfast before a long day in church. However…
  • The recipe does not appear in early Southern cookbooks, such as “Mrs. Porter’s Southern Cookery Book,” published in 1871 and “What Mrs. Fisher Knows About Old Southern Cooking,” published in 1881 by former slave Abby Fisher, generally considered the first cookbook written by an African American. The lack of a recipe for the combination of chicken and waffles in Southern cookbooks from the era may suggest a later origin for the dish.
  • In the early 1800s, hotels and resorts around Philadelphia served waffles with fried catfish. Such establishments also served other dishes including fried chicken, which gradually became the topper of choice due to catfish’s limited, seasonal availability.
  • The Pennsylvania Dutch version is a plain waffle topped with pulled, stewed chicken and covered in gravy. It was a common Sunday dish by the 1860s. By the end of the 19th century, the dish was a symbol of Pennsylvania Dutch Country, enjoyed by locals and tourists alike.
  • Waffles at home: In 1909, an ad for Griswold’s Waffle Iron promised, “You can attend a chicken and waffle supper right at home any time you have the notion if you are the owner of a Griswold’s American Waffle Iron.”
  •    

    Chicken &  Mini Waffles

    Gourmet Chicken & Waffles

    Chicken & Waffles & A Fried Egg

    Top: Fried chicken with mini waffles at Chicago’s Honey Buttered Fried Chicken. Center: A gourmet approach at the Lazy Bear in San Francisco: Gaufres de Chasse, a Liege-style waffle cut into fingers, with fried game hen, Sauce Chasseur, maple syrup, nameko mushrooms and fines herbes. Bottom: Chicken & Waffles with a fried egg at Hearthstone Kitchen.

  • Chicken & Waffles was an established dish in Harlem’s African-American community by 1930.
  •  
    Here’s the full history of waffles.

     

    Chicken & Stuffed Waffles

    Chicken & Waffles

    Steak & Waffles

    Top: A nod to Pennsylvania Dutch-style Chicken & Waffles: a stuffed waffle topped with adobo pulled chicken. Here’s the recipe from InHarvest.com. Center: Classic Chicken & Waffles with a side of peaches and cream (photo Arnold Inuyaki | Wikipedia). Bottom: Steak & Waffles from BeefBoard.org.

     

    RELATED FOOD HOLIDAYS

    We found scant information on an International Chicken & Waffles Day: the first Friday following the first Thursday in October. It seems to have been established for fun in Kalamazoo, Michigan, and not exactly an official holiday.

    And, it may have been abandoned: Founded in 2003, the website, ICAWD.org, has been abandoned; and the Facebook page, established in 2011, hasn’t been updated since 2014.

    If you have any news about International Chicken & Waffles Day, let us know! You can plan your Chicken & Waffles celebrations around:

  • International Waffle Day, March 25
  • Maple Syrup Saturday, the 3rd Saturday in March
  • National Chicken Month, September
  • National Fried Chicken Day, July 6
  • National Maple Syrup Day, December 17
  • National Waffle Day, August 24
  • National Waffle Week, the first week in September
  •  
    RECIPE: STEAK & WAFFLES

    Ingredients

    This recipe, from The Beef Checkoff, makes enough for a big party (24 servings). The waffles are stuffed with blue cheese. It’s a home run!
     
    For The Batter

  • 6 cups prepared waffle batter
  • 1½ tablespoons dried tarragon
  • 1½ tablespoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • Plus

  • 24 ounces crumbled blue cheese
  • Top quality blue cheese salad dressing* (see Step 4 under Preparation)
  •  
    For The Demi-Glace

  • ¼ cup butter
  • ½ cup shallots, minced
  • ½ cup sherry vinegar
  • 6 cups veal demi-glace
  • 6 tablespoons coarse-grain mustard
  • Salt and black pepper, to taste
  •  
    For The Steak

  • 24 ribeye cap steaks (8 ounce portions)
  • Salt and pepper, to taste
  • Grapeseed oil, as needed
  • 24 cups Swiss chard, wilted
  •  
    Preparation

    1. COMBINE all batter ingredients. Mix together and refrigerate, covered.

    2. PREPARE the demi-glace: In a saucepan, melt the butter, add the shallots and sauté until translucent. Add the vinegar and simmer for 4 minutes. Add the demi-glace and bring to a boil. Whisk in the mustard, reduce the heat and simmer 3 minutes. Taste and season with salt and pepper as desired.

    3. COOK the steaks: Season with salt and pepper. You can then sauté or grill them. To sauté, heat 1 teaspoon of oil in a sauté pan until hot. Add the steak; sear on both sides until well browned. Place in a 500°F oven and cook to medium rare or desired doneness. Carve across the grain into thick slices.

    4. MAKE the waffles: Using a waffle iron outfitted with the mini waffle plate (4 waffles per plate), ladle ¼ cup waffle batter into 2 sections of the waffle iron and cook according to manufacturer’s directions. Remove the waffles and immediately push in the center of each waffle with a spoon, to create a small well. Fill with 1 ounce of blue cheese and sandwich the waffles together, making sure the waffle depressions line up so it fits back into the iron. Place the waffle sandwich in the waffle iron and cook 1 minute or until cheese is melted.

    Editor’s note: We took a much easier route with Step 4, making a waffle sandwich from two regular-size waffles. We filled the sandwich with our favorite blue cheese salad dressing*, topped with crumbled blue cheese. We cut the sandwich in half diagonally, set one half on the plate and propped the other perpendicular to the first.

    5. PLACE 1 cup of Swiss chard in the center of a plate; fan the sliced steak on top. Place a stuffed waffle on top of the steak; ladle the demi-glace on and around it.

     
    _____________________
    *Our all-time favorite is the amazing blue cheese dressing from Kathryn’s Cottage Kitchen. But it’s hard to find (here’s the store locator) and expensive to ship. We buy a year’s supply at a time! If you don’t want to make your own (here’s a recipe), look for __ Among the mass brands, Wishbone Blue Cheese is the best.

      




    Comments are closed.



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.