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Southwest Black Bean Waffle
Submitted by Dominick Laudia, CEC
Southwest Black Bean Waffle and pan seared chicken breast with avocado corn relish and mango barbeque sauce
Ingredients ***Southwest Black Bean Waffle**
16 oz. Carbon's Golden Malted pancake and Waffle Flour
1 cup Black Beans, Cooked, Mashed
1/2 tsp Cumin
Salt and Pepper as needed
**Mango Barbeque Sauce**
1 oz Onion, chopped
1 oz Shallot
1 oz Corn oil
1/2 tsp Pickling spice
1 tsp Garlic minced
1/2 cup Tomato puree
1/2 cup Ketchup
1 cup Water
1/4 tsp Dry Mustard
1 tbls Brown sugar
1 tbls Soy Sauce
1 tsp Worcestershire Sauce
1 tbls Molasses
1 cup Mango puree
***Pan Seared Chicken Breast**
4 half Chicken Breast, Boneless 4 oz.
1 whole Lime Juice
2 oz Olive Oil
2 clove Garlic, chopped
2 tbls Cilantro, chopped
1/4 tsp Chili Powder
1/4 tsp Cayenne Powder
Salt and Pepper as needed
***Avocado Corn Relish**
1/2 Avocado, peeled, diced
1/2 cup Corn, blanched
1 small Chili Pepper, minced
1 each Shallot, minced
1 tbls Red Onion, chopped
2 oz Rice Wine Vinegar
2 tbls Olive Oil
1 tbls Cilantro, chopped
1 tsp Tabasco
Salt and Pepper as needed
Instructions **Southwest Black Bean Waffle**
Combine batter, beans, cumin and season. Reserve and cook and waffle machine.
**Mango Barbeque Sauce**
Saute onion and shallot in oil. Combine all ingredients except mango puree. Simmer strain and add mango puree.
**Pan Seared Chicken Breast**
Combine all ingredients and coat chicken. Sear chicken in hot skillet.
**Avocado Corn Relish**
Combine all ingredients
Makes 4 individual Servings of 1 Waffle, 4 oz Chicken Breast.
Serving Method: Cut waffle in half, place on plate, slice chicken, and layor off edge of waffle. Serve with sauce and relish.
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