Chef/owner James “Mac” Moran, former Executive Chef de Cuisine of Todd English’s “Olives” restaurant, goes switches out the chicken for jerked quail, the gravy for miso-sweet potato purée and the waffles for homemade waffle ice cream cones filled with the sweet potato purée and a topping of smoked maple “fluff.”

Personally, we’ll keep going up to the Rusty Mackerel rather than attempting to make it at home. But if you’ve got the chops, Chef Mac has shared his recipe for the accompaniments. Prepare your own favorite recipe for chicken, jerked quail or any bird that suits your fancy.

Spice Mix Ingredients

 
Spice Mix Preparation

1. COMBINE all ingredients and store them in an airtight container.

2. RUB onto your meat of choice, roughly about 1-1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors to penetrate the meat.

 
Miso Sweet Potato Purée Ingredients

 
Preparation

1. SIMMER potatoes in chicken stock until tender and cooked through. Place into a food processor (the restaurant uses a Vitamix, filling no more than half way (process in to batches if necessary).

2. ADD the miso paste as the appliance pulverizes the potato, mixing until thoroughly integrated. Season to taste with salt and pepper.

3. STUFF into waffle cones and top with “marshmallow fluff” (both recipes are below). Also use as “gravy drops” (see photo below).

 
Smoked Maple Marshmallow “Fluff” Ingredients

 
*A thickener and stabilizer similar to egg whites or gelatin but much more powerful.

Smoked Maple Marshmallow “Fluff” Preparation Ingredients

1. PLACE maple syrup in a half hotel pan (a deep roasting pan—here’s more about hotel pans) and place into a full hotel pan.

2. ADD the tinder into a 1/9 size pan and place inside the full hotel pan parallel to the maple. Ignite to create good smoke. Cover with aluminum foil and allow to smoke. For best results, let it steep overnight.

3. PLACE into blender and add the versa whip, allowing the blender to shear it thoroughly. Add mixture to a Kitchen Aid mixer (or equivalent) with a whip attachment and blend on high until stiff peaks appear. Put into a piping bag and pipe to fit top of waffle cones. You can also pipe smaller sizes as plate decorations.
 
Waffle Cone Ingredients

The restaurant makes their own, but you can buy cones:

 
Waffle Cone Preparation

1. WHIP the cream until mousse-like. Sift the remaining ingredients together stir them into the cream mixture. Let the batter rest for 30 minutes.

2. HEAT the waffle iron and brush with little oil. Pour in some batter folllowing the manufacturer’s specifications. Once browned, move quickly and roll the waffle over itself to form a cone. Let cool on the waffle mold.

Serve with the chicken/poultry preparation of your choice.

Whew! We’re exhausted just from reading this recipe. It‘s time to head to The Rusty Mackerel and let the professionals do the work.