Tuesday, November 15, 2016

WFC Ultimate Bacon and Cornbread Waffle Recipe

World Food Championships 
Ultimate Bacon and Cornbread Waffle Recipe

Cornbread Waffle
1 ¾ cups All-purpose Flour
1 ¼ cup Cornmeal
1 tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Sugar
2 cups Whole Milk
3 tablespoons melted Butter
2 large Eggs
½ pound finely diced cooked Hormel Black Label Original Bacon

Preheat waffle maker.
Whisk together dry ingredients. Then, whisk in milk, butter, and eggs. Stir in bacon.
Fill waffle maker with batter. Cook for 5 to 7 minutes (or until golden). Makes up to 6 waffles.

Bourbon Bacon Relish
1 ½ pounds diced Hormel Black Label Original Bacon
3 small Yellow Onions, diced
6 cloves Garlic, peeled and rough chopped
1 teaspoon Chili Powder
1 tablespoon Whole Grain Mustard
1 cup Bourbon
¼ cup Maple Syrup
1/3 cup White Balsamic Vinegar
1/3 cup Brown Sugar

In a sauté pan, cook bacon until crispy over medium heat. Remove from heat and strain fat. To pan, add diced onion and garlic. Cook for 5 minutes, until onions are translucent. Add chili powder, mustard, bourbon, and maple syrup. Bring to a boil. Add brown sugar. Reduce liquid to coat spoon. Pulse in a food processor to a chunky consistency.

Deviled Quail Eggs
1 piece of Hormel Black Label Original Bacon, cooked until crispy
3 Spicy Pickled Quail Eggs
3 tablespoons Mayonnaise
½ teaspoon Whole Grain Mustard
1 ½ tablespoons Sour Cream
Pinch Salt
Pinch Pepper

Split eggs in half length-wise. Remove yolks. Mash yolks with mayonnaise, mustard, sour cream, salt, and pepper. Pipe filling back into whites. Break bacon into pieces and put one atop each egg.

Dish Assembly
Make Cornbread Waffles and put one on each plate. Spoon even portions of Bourbon Bacon Relish over waffles.  Top each with a deviled quail egg piece.

Garnish with smoked paprika and scallion curls.