BBQ Pulled Veggies atop Cornbread Waffles topped with Rainbow Citrus Coleslaw
Team: The Skillet Takes
Host School: Green Mt Union High
Age Group: High School
Ingredients
BBQ Pulled Veggies: 3 cups shredded or spiralized sweet potato, ( 2 large potatoes) 2 cups shredded or spiralized carrots, (about 4 large carrots) 1 yellow onion, 2 tsp olive oil, salt and pepper to taste, 1 cup BBQ sauce.Rainbow Citrus Coleslaw: 1 1/2 cup green cabbage, 3 cups red cabbage, 2 large orange carrots, 1/2 cup yellow peppers, 6 tablespoons scant cilantro roughly chopped, plus extra for garnish,12 scallions roughly chopped,salt and pepper to taste. BBQ Sauce:1 1/3 cup ketchup,1 cup scant cider vinegar,1 cup honey,4tsp smoked paprika, 2 tsp cumin,2tsp kosher salt, 1 tsp black pepper, Cornbread Waffles: 1 1/2 cup coarse yellow cornbread,1 1/2 cup all purpose flour,2 tsp baking powder,1tsp kosher salt, 2 tsp molasses,2 cups whole milk wee shaked, 2 tablespoons white vinegar, 8 tablespoons melted unsalted butter,2 large eggs
Citrus Vinaigrette: 5 tablespoons lemon or lime juice, 1/2 cup orange juice, 1/3 cup mayo, 3/4 cup olive oil, 1 tablespoon honey, 1/2 teaspoon cumin, pepper to taste, 1/2 teaspoon celery salt,1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt
Preparation Instructions
BBQ pulled Veggies: thinly slice onion, spiralize or shred the sweet potato and carrots using a cheese grater and spiralized straight into the measuring pitcher until you have 5 cups.( if you have much more or less just adjust amount of BBQ sauce a little bit. Heat oil over medium heat-high heat in a large deep skillet. when hot add the sliced onion quickly stir to distribute the oil. Carmalize the onions, add the shredded sweet potaot and carrot mimxture. Sprinkle with salt. Cook 6-7 minutes, stirring and flipping the sweet potato several times until lightly browned. Once sweet potato is starting to dry out and is browned in several places add the BBQ sauce and stir. Reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally or until the sweet potato is cooked to your preference. Serve a scoop of the BBQ pulled sweet potato and Carrots on top of a cornbread Waffle with Rainbow Citrus Coleslaw. Rainbow Citrus Coleslaw: combine ingredients for a vinaigrette in a jar,cover and shake to combine and set aside. Chop the vegetables for the slaw,cabbage should be thinly chopped or shredded,carrots spiralized or julienned into thin pieces or grated,and scallions and cilantro roughly chopped. combine vegetables and herbs into large bowl, add dressing and toss to combine, top with extra cilantro for garnish if disired, Serve on top of BBQ Faux Pork dollaped on Cornbread Waffles.BBQ Sauce: Combine all ingredients in small saucepan, simmer over medium heat for 5 minutes, recipe may be doubled for larger servings, Cornbread Waffles: combine cornmeal,flour,baking powder,baking soda,and salt in the bottom of a medium bowl,in a smaller bowl whisk molasses,butter,milk,vinegar and eggs until combined. pour into dry ingredients and stir to combine. let butter rest for 10 minutes. use this time to place oven safe cooling rack over a tray and heat over to 200 degrees. heat waffle iron for cooking, brush waffle iron with melted butter or coat with nonstick spray, ladle in waffle batter 1/4 cup at a tim,(it makes 4 or soinch finished waffles) cook until lightly browned and carefully tranfer to rack in oven. they will crisp as they set. Repeat with remaining batter, waffles re-crisp and come back to life in a warm oven if needed.