A lightened-up version of the popular chicken- and-waffle trend, these pops are given the Tex-Mex treatment for fun twist. The blender salsa comes together in minutes and is sure to become a refrigerator staple, as it also pairs well with eggs, fish, or roasted vegetables.
Make these waffles into a hearty brunch, lunch, or dinner by cooking without the skewers and topping with diced avocado, black beans, a fried egg, and salsa.
Add all salsa ingredients to food processor and pulse until you achieve a saucy, but still slightly chunky texture, about 8 to 10 pulses. Transfer to serving bowl and refrigerate for at least 1 hour before serving.
To make chicken and waffle pops, start by slicing chicken into strips about 3 in (8 cm) long and 1/2 in (1.25 cm) thick. Season with salt and pepper.
In frying pan over medium-high heat, heat oil and cook chicken until just cooked through, about 2 minutes per side. Transfer to baking sheet, and when cool enough to handle, stick 8 in (20 cm) wooden skewer at least three-quarters lengthwise through each piece of chicken. Set aside.
Grease square 8 in (20 cm) waffle iron with grapeseed oil, and heat to medium-high heat.
In large bowl, stir together with wooden spoon all waffle ingredients until well combined. Dollop and spread half the waffle batter over bottom grid of waffle iron. Donu2019t worry if batter does not completely cover waffle grid. Place skewered chicken pieces over batter, letting ends of skewers hang over side of waffle maker. Dollop and spread remaining batter over chicken. Close lid and cook until waffles are golden brown and crisp, about 4 minutes.
Remove waffles from iron in quarters and cut each quarter in half. Transfer to a serving platter and serve warm chicken and waffle pops with salsa.
This recipe is part of the Pick-Up Sticks collection.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.