Get It with Robert E. Blackmon -Cooking with Belgian Waffles

hello and welcome to get it with RobertE Blackmon that is me the lifestyleprogram that teaches you how to get yourlife and today we are talking wafflesBelgian waffles that is[Music]and I’m just trying to tell you[Music]Belgian waffles are commonly known as abreakfast food but today I’m going toshow you how to turn it up to create asnack a meal and also a savory dessertbut first please I’m gonna need you tohit that thumbs up button below andsubscribe if you haven’t already done sowe will be creating a nice afternoontreat a croque monsieur it’s ham andcheese in French and we will be usingour Belgian waffle I’m doing it a littledifferently I’m going to be using agedcheddar some Swiss and if you knowanything about me I believe in waste notwant not I use everything that Ipossibly can the other night we had aparty so I am using what’s left of thebrie cheese and we had a lovely porktenderloin so I’m going to shave thatoff for our pork portion of it and weare gonna be using our Belgian waffle asour bread so let’s begin let me starthere by turning it on we’re going to putsome butterin the pan there we are well let thebutter starand I’m going to place both of mywaffles in there I’m gonna put the lidon I’m gonna let that heat up whilethat’s happening I’m going to take mypork tenderloin and I’m going to cut apiece of that off here grab my cure Doryknifeshoutout to mike’s hardware and HomeHardware because they supply me with allthese wonderful appliances to be able tocook with so we’re gonna get some nicethin slices I think four will be goodthere and now we take that and we aresimply going to layer so I’m going toplace cheese there and then some slicesof meat thereoh it smells so good and then I’m gonnaplace other slice of cheesecounterclockwise need another knife herebecause I’m going to cut some of my Brienot on that same surface as the fork ofcourse look at that goodness I’m goingto put that on top of there and then I’mgoing to take my other see it’s alreadybrown that’s fantastic take that[Music]and I’m gonna put the top back on to letthe cheese melt you’ve probably beenwondering what is the origin of Belgianwaffleswell they originally were showcased inthe 1958 Expo in Brussels Belgium andthe waffle was introduced in NorthAmerica by a Belgian man named Walterclayman’s at the century 21 Expositionin Seattle in 1962 they were served withwhipped cream and strawberries andeverybody just fell in love with him butthey really gained popularity in theUnited States during the 1964 New YorkWorld’s Fair these waffles wereintroduced by man named Maurice verse ofBrussels Belgium hence we have Belgianwaffles there I think that’s done so I’mgonna turn this offlook at that cheese is melted just solook at that oh my goodness mercy mercyI’m gonna flip it back over I’m going tocut into this and let you see what itlooks like look at that oh my gosh themeat and the cheese it’s just just rightit’s just gooey enough look at thatisn’t that great look at that in thatgray the cheese and the pork and theyummy sweetness of the Belgian waffle ona cold day you can serve this with soupor you can just have it by itself as awonderful snack next we are making acomfort food that everybody from youngto old loves chicken and waffles mmmjust the thought of it makes my mouthwater so we are going to again take ourBelgian waffle and we are going to toastit now for the sake of time I havealready prepared some fried chickenwhich I love and I have done drumettesso there’s some some wings and some legparts my mom calls them wing dings sothese are smaller and portion and thisis good if you are creating this for aparty or a brunch and there’s our waffleso hot so I’m gonna pull that out therenow what I’m gonna do here is I’mactually going to cut thisinto four pieces I’m gonna take thepieces and put them on our plate butteris a must you can never have too muchbutter I like it in every crevice andnow we’re gonna take our pieces ofchicken I love this because you can haveas many pieces as you want on your plateand you can always goes back for secondsso I’m just gonna load this puppy up andnow we’re going back to the well we’regoing back to that wonderful Canadianmaple tap syrup and you are just goingto let it go oh my word look at thatthat is heaven on a plate I’m tellingyou and there you have chicken andwaffles the fried chicken is cookedgolden brown and the waffle is crisp andit has a sweetness and the maple syrupjust combines the two tastes together sobeautifully there you have it chickenand waffles a fantastic comfort foodand now dessert we’ve all been waitinfor this right we are going to make aBelgian waffle alamode an Alamo simplymeans with ice cream and the toppings sowhat we’re gonna do of course we’regoing to start with our waffle and weare going to toast it just lightly wedon’t want it too warm because we’ve gota lot of other things going so on aplate and this is a really fun birthdaydessert this is a anniversary orcelebratory dessert because it is bigenough for one if we so desire but it’sthe kind of boutique dessert that youcould serve or share with lots of peopleor at least a few people or if youwanted to make a couple of these inadvance and take them out of therefrigerator and or freezer and servethem at the same time it’s good forpeople at the table so that’s reallygood so what we’re gonna do is whilethat is heating up we’re gonna take ourice cream now I’m using one of myall-time favorite flavors butter pecanor pecan if you so choose so we’re goingto take off the wrapper there and I’mgonna let that soften not too much butjust a little bit just to get it out andthis is this is a great dessert becauseit’s got a lot of different things ontop of it so you’re gonna get a lot oflittle flavor so this is what we’redoing so we’re gonna take our our waffleyeah that’s good and warm which is niceso we’re gonna we’re gonna plate thatright there plate that there and then weare going to take this is a home madeits way for thin it’s a homemade oatmealcookie and I will show you how to createthat in an upcoming episode so we’regonna take one of our cookies and thenwe are going to take the scoop and weare going totake a nice healthy scoop of ice creamyou want to get a nice ball there okayscoop that up that’s good that’s goodall rightyeah so you’ve got your ice cream yourcookie sorry if you’ve got you’ve gotyour Belgian waffle and now we are goingto dress this dessert so I’m going totake a strawberry and by the magic oftelevision I’ve already I’ve already cutit or at least filleted it so it’screating this fan so you are Tinky witha paring knife and you’re cutting italmost to the end all the way throughwith a few cuts and you’re just Fanningit out it makes a really fancy beautifulpresentation with the stem on isn’t thatprettyso you’re gonna fan that out and thenwe’re going to take just a fewblueberries we can put a few down therewhy not it doesn’t have to be perfect itjust needs to be God take a couple ofblueberries and we’re going to take afew raspberries put a few of those downthere as well like soI’m back there and now to finish thisoff homemade chocolate sauce now you canobviously use store-bought if you desirebut I love when I can have the homemadestuff and the extra can be put in thefreezer and it will freeze six months toa year so I’ve simply taken it out ofthe freezer and warmed it up and it’svery very hot to the touch so we’regoing to take this and we are simplygoing to just drizzle it all overeverything look at that isn’t thatfantastic now that is a beautifulpresentation so you take that and youserve it up just like thatthat my friends is what you call dessertso you’ve got butter pecan ice cream soyou already have like the ice cream andthe pecans in there and then you’ve gotthe oatmeal texture in the oatmealcookie and then you’ve got the sweetnessof the Belgian waffle and then you’vegot the tankey tartness of the blueberryand raspberry topped with the strawberryand then on top of all of that you thenhave this magnificent chocolate sauce sothere you have itdifferent ways to serve a Belgian wafflea wonderful afternoon snack a deliciousdinner and a savory dessert I hope youlike these recipes please subscribe tothe channel for more recipes if youhaven’t already done so you can alsofollow me at Robert E Blackman comm forrecipes and a whole lot more until nexttime get it get it and keep getting itI’m about to get into this dessert