What About Some Soul Food? Good Old Fashioned Soul Food With A Twist.... Chicken & Waffles, Shrimp & Grits

Chicken & Waffles With Peach Compote

Mascarpone Cheese Grits

The term soul food conjures up a variety of images for me, from fried chicken with mac & cheese to catfish with greens and cornbread.  These are a few of the types of soul food that may be familiar to the masses but I want to focus on a couple of brunch items, one that I grew up with and one that is relatively new on the scene.

On the menu for Saturday Brunch: Buttermilk Chicken & Waffles with Peach Compote and Shrimp & Mascarpone Cheese Grits with Andouille Sausage.

While there are quite a few restaurants that put out decent takes on both of the aforementioned, there is an old adage that is quite popular that applies to both dishes; "If you want something done right, do it yourself!" I say this because I'm going to give you some incredible recipes that will put those places in your rearview mirror for good.

Saturday Brunch

For the Buttermilk Chicken & Waffles with Peach Compote you will need:

• Chicken Wings (2-4 pp)
• Butter Milk (1 qt)
• Fresh Garlic (2 cloves)
• Flour (1-2 cups- depending on the amount you are serving)
• Season Salt (2 Tbs)
• Paprika (1 Tbs)
• Cheyenne Pepper (1 tsp)
• Garlic Salt (1 tsp)
• Vegetable Oil (1/2 gal)
• Canned Peaches (1 Can)
• Ground Nutmeg (TT)
• Sugar (1 cup)
• Corn Starch (2 Tbs)
• Water (3 Tbs)
• Waffle Mix (follow box)
• Vanilla Extract (1 Tbs)

For me the best part of the chicken for waffles are the wings, you want to let them marinate in the buttermilk and minced garlic for at least 18 hours.  Make the flour mixture by adding the season salt, garlic salt, cheyenne pepper, paprika and mixing, place the chicken in a paper bag and toss to coat with flour.  Be sure that the chicken is coated to your preference and refrigerate until it is time to deep fry.

To make the peach compote simply add the canned peaches to a sauce pan to heat over a medium flame , once it starts to boil add the sugar and cinnamon then make a slurry (mixture of cornstarch and water, see Blueberry Compote recipe on Soul In The Hole) and continue to cook to your desired consistency.  Once it's done set aside for the meal. 

Heat the oil to deep fry the wings and cook them until they are floating in the oil which normally takes about 7-12 minutes, be sure not to crowd the fryer by adding too much at a time. Once done allow to cool.

The waffles can be made from scratch, but Krusteaz makes an awesome product which only requires water, eggs and oil, my suggestion is to avoid the fuss and use it.  Add a bit of vanilla and remember to spray your waffle iron with non-stick cooking spray. Cook the waffles in accordance with the directions on the label.  Plate your meal and enjoy.

Chicken & Waffles with a Peach Compote Drizzle and Maple Syrup

Saturday Brunch

For the Shrimp & Grits you will need the following:

• Grits (depends on amount of servings)
• Butter (2 Tbs)
• Mascarpone Cheese (1/2 to 1 cup)
• Salt (TT)
• Shrimp (Jumbo 3-4 pp)
• Old Bay Seasoning (1 Tbs) 
• Garlic (1 tsp)
• Olive Oil (1 Tbs)
• Andouille Sausage (1-2 links)
• Pita or Flat Bread 

Peel and devein the shrimp and marinate in old bay, garlic and olive oil.

For the grits the addition of Mascarpone cheese add a smooth texture that simply put, cannot be beat.  Cook the grits in accordance with the instructions on the box, once they are done fold in the mascarpone cheese and add salt to taste.

Cut the Andouille sausage on the bias before they are cooked and then add to a heated skillet with just a touch of oil.  Allow both side to brown and remove, allowing to cool a bit before serving (see picture attached).

Andouille cut on the bias

Sauté the shrimp in oil being careful not to overcook, this should take 2-5 minutes in a heated skillet or sauté pan.  Once done set aside to allow to cool (1-2 minutes).

Cooking Shrimp 

Take the pita or flat bread and grill until warm.  Plate your meal by adding the grits to a bowl or on a plate and adding shrimp and sausage around them and adding the grilled bread (see picture attached).

Shrimp & Mascarpone Cheese Grits

Shrimp & Grits with Andouille Sausage 

Shrimp & Grits with Peach Compote, Toast and Andouille 

I think the drink of choice for this meal is best kept traditional, I'll have an Arnold Palmer (half tea meets half lemonade) or a Mimosa if I'm in the mood.