Sunday, April 25, 2010
Austin trailer-made breakfast tacos and migas made a particularly big impression, so I was under heavy pressure to come up with an impressive final meal this morning. Fortunately, I went to Brookshire Brothers last night with a notion to get some fried chicken to go with waffles. Better than chicken, I found poblano sausage made on-site by Norman, who is our local butcher par excellence. Don fired up the grill in order to bring out the best in the beef, pork, and cumin-laced links. Meanwhile, I prepped a couple of quarts of strawberries, nuked some hot fudge sauce, and whisked up some waffles.
Waffles used to be a regular weekend offering in the Ackert household. Made with a quarter pound of butter per batch and tricked out in Haagen Dasz vanilla ice cream and hot fudge, they were pretty popular ... until we found out that Don's cholesterol level had climbed into the upper stratosphere. So it was nice to have an excuse to put them back on the table. Besides, there are no calories in Texas, at least not when you're on vacation.
In the end, I gave the guys a choice of waffles four ways: with fried chicken and maple syrup, poblano sausage and agave nectar (with thanks to Meliss for introducing us to its subtle sweetness), ice cream and strawberries, or ice cream and hot fudge sauce. When I asked them what they wanted, the answer was, "Yes."
1/4 pound melted butter
2 cups milk (whole milk, preferably)
Melt the butter by nuking it for a minute. Whisk the eggs and milk together. Then whisk in the butter and just enough Bisquick to make a thin batter.
My waffle iron takes exactly 2 minutes and 40 seconds to make the perfect waffle ... but you'll need to experiment with batter and times until you hit what works best for you. This recipe yields a light, crisp waffle that is best eaten hot off the iron. Just keep 'em comin' and don't be worrying about leftovers.