Bobby Flay's Cheddar-Black Pepper Waffles | Brunch @ Bobby's | Food Network
We love a savory-sweet combo! Bobby tops his cheesy cheddar waffles with apple, sausage and maple syrup!
Get the recipe ▶
Subscribe to Food Network ▶
From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cheddar-Black Pepper Waffles with Sausage and Apples Maple Agrodolce
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 55 min
Active: 55 min
Yield: 4 servings
Ingredients
Sausage and Apples Maple Agrodolce:
2 tablespoons canola oil
1 pound high-quality pork breakfast sausage links, sliced
1 large sweet onion, such as Vidalia, halved and thinly sliced
1 large Granny Smith apple, cored, halved and thinly sliced
1 large Gala apple, cored, halved and thinly sliced
1/2 cup pure Grade B maple syrup
Kosher salt and freshly ground black pepper
1/4 cup apple cider vinegar
1 teaspoon finely chopped fresh thyme
Chopped fresh flat-leaf parsley, as needed
Cheddar-Black Pepper Waffles:
1 1/2 cups all-purpose flour
3/4 cup grated sharp white Cheddar
2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1 1/4 cups buttermilk
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted, plus more for the waffle iron
Few dashes hot sauce
2 large eggs
Directions
For the sausage and apples maple agrodolce: Put 1 tablespoon of the canola oil in a cast-iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until deeply browned, 8 to 10 minutes. Set aside.
Put the remaining tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and toss to coat with the oil, then add the apples, 2 tablespoons of maple syrup and some salt and pepper and cook, stirring frequently, until the apples and onions are very soft and caramelized, about 10 minutes. Add 1 tablespoon of the apple cider vinegar and remove the skillet from the heat. Stir the sausage, thyme and parsley into the caramelized apples; transfer to a bowl and keep warm.
Put the nonstick skillet back over low heat, add the remaining 6 tablespoons maple syrup and 3 tablespoons cider vinegar and swirl a few times to make the agrodolce.
For the Cheddar-black pepper waffles: Fit a baking sheet with a baking rack, put the baking sheet in the oven and preheat the oven to 200 degrees F.
Whisk together the flour, Cheddar, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together the buttermilk, melted butter, hot sauce and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Lumps are ok.
Preheat the waffle maker according to the manufacturer's instructions. Brush the grates with some melted butter. Ladle about 1/3 cup of the waffle batter into each grate, close the cover and cook until golden brown and crispy, about 4 minutes. The waffles will be misshapen, not perfectly square, with rounded corners. When they are cooked, transfer them to the baking rack and continue with the rest of the batter.
To serve, put 2 waffles on each of 4 plates. Top each with some sausage and apples and a drizzle of the warm maple syrup and cider vinegar agrodolce. Serve immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#BobbyFlay #Brunch@Bobbys #Waffles #FoodNetwork
Bobby Flay's Cheddar-Black Pepper Waffles | Brunch @ Bobby's | Food Network
Recipe of the Day: Beef and Cheddar Casserole | Food Network
This hearty weeknight meal boasts bold flavors and very little prep time.
Subscribe ►
Get the recipe ►
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beef and Cheddar Casserole
Recipe courtesy of Food Network Kitchen
Total: 55 min
Prep: 5 min
Inactive: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped
1 bunch scallions (white and green parts), finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar
Directions
Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
From Food Network Kitchens
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#BeefandCheddarCasserole #RecipeoftheDay #FoodNetwork
Recipe of the Day: Beef and Cheddar Casserole | Food Network
How To Make Traditional Cheddar Cheese |Raw milk
#homesteading #familymilkcow #homedairy #cheesemaking
This is my favorite cheese that I make with our raw milk. I like to use milk that has around 2 inches of cream so that this is a full fat cheese. Cheddar can be eaten at any point in the aging. Best after 3 months.
Also check out my Farmhouse cheddar tutorial
Cheese thermometer
My cheese pot
The rennet I use
The mesophilic starter culture
The stainless steel mesh colander
Check out my blog for recipes
Traditional Cheddar
*6 gallons raw whole milk( 2inch cream line is best)
*1 cup backsplash whey or 1 tsp meso culture
*1 tsp rennet diluted in 1/4 cup water
*4 Tablespoons sea salt
1. Heat milk to 88°-90°
2. Add culture, Ripen 40 mins
3.Add rennet and stir. Allow to rest for 30 minutes
4.Check for a clean break
5. Cut curds into 1inch cubes, sit 5 minutes
6. Heat curds to 100° taking 45 minutes and stirring the whole time
7. Cover and sit 40 minutes (Heat off)
8.Scoop out whey leaving 2-3 inches in the bottom of your cheesepot
9. Scoop curds into mesh colander that will fit over your cheese pot, turn the heat on low
10. Every 10 minutes flip until all sides have been turned, then cut into 4ths and flip each side once
11. Cut curds into French fry shapes 3 by 1 and toss with salt
12. Press with firm pressure for 30 minutes and then flip and press firm overnight
13. Air dry on the counter and vacuum seal
14. Age 3+ months
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
The Danish dough whisk that I use for sourdough and much more
My small pot with the ladle handle
My favorite canning book
My pressure canner that i also use as a water bath canner
My cast iron skillets
My favorite milk jugs
My cheese pot
The mesophilic culture I use to start cheese
The rennet I use
The thermophilic culture I use
My favorite cheesemaking book
Cheese thermometer
The stainless steel mesh colander
Also check out my favorite reusable canning lids
Disclaimer*
As an Amazon Associate I earn from qualifying purchases
Also you can support Dry hollow homestead through our PayPal
Edited by VideoGuru:
Cheddar Herb Muffin Bites Recipe
Get Recipe:
*WARNING* THESE ARE ADDICTIVE! When I was asked to create recipes using Cracker Barrel's award-winning cheese to share with you guys, I knew IMMEDIATELY I was gonna do these cheddar herb muffin bites!
These little babies are heavenly! Soft, buttery, cheesy, pillows of heaven! They are great little appetizers for baby showers, brunches, etc.
STAY CURRENT WITH ALL THINGS DIVAS CAN COOK!
WEBSITE: Download The Blog Cookbooks & More:
FAN PAGE: Let's chat on my Facebook Fan Page:
PINTEREST: See What Yummy Finds I'm Posting on Pinterest:
Music by Kevin Macleod
How to make Spicy Cheddar Snack Sticks
Today we are making Spicy Cheddar Snack Sticks!!
Help support our channel through PayPal:
You can find a printable recipe for these snack sticks here:
Here are a few items we used in this video
Encapsulated Citric Acid:
Non Fat Powdered Milk:
Insta Cure #1:
Double barrel stuffing horn:
18-20mm Sheep casings:
Bella's Cold Smoke Generator:
Kitchen Aid Mixer:
Meat Grinder (I have the #22):
Sausage Stuffer:
Meater Plus (food thermometer):
Chef torch:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here:
The largest selection of the best quality casings for sausages/salami:
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Butcher Twine & Dispenser:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:
Accurate Thermometers
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Easy Cheddar Biscuits Recipe
These homemade Cheddar Biscuits are so delightfully flakey and come together in only a few quick steps! They’re so easy to make from scratch but so delicious, and you only need a few ingredients. They’re so cheesy and make for the perfect addition to any meal. You won’t believe how easy it is to make these cheddar biscuits from scratch. You simply mix all your ingredients together, scoop and drop the dough onto a baking sheet, and bake! If you love Cheddar Bay Biscuits then these are going to blow your mind!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook: