makes 8 open-face sandwiches
For the Waffles:
1 3/4 cups (about 8 1/2 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, separated
1 1/2 sticks unsalted butter (6 ounces), melted
1 cup buttermilk
3/4 cup porter ale
cooking spray
For the Sauce and Assembly
16 strips thick-cut bacon
12 scallions, thinly sliced
4 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup porter ale
2 large egg yolks
2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese
Salt and pepper
16 thick slices tomato from 4 large, ripe tomatoes
For the Waffles:
Adjust oven racks to upper-middle and lower-middle positions and preheat
oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle
iron according to manufacturer’s instructions.
In large bowl, whisk together
flour, sugar, baking powder, baking soda, and salt. In medium bowl,
whisk together egg yolks, melted butter, buttermilk, and ale.
In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form.
Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.
Lightly coat waffle iron with
cooking spray. Cook waffles according to manufacturer’s instructions,
until crisp and golden. With tongs, carefully transfer to baking sheet
in oven and repeat procedure until you run out of batter (see notes
above).
For the Sauce:
Cook bacon in 2 to 3 batches in large skillet over medium heat until
crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat,
and discard any additional rendered fat accumulated between batches.
With slotted spoon, transfer cooked bacon paper towel-lined plate.
Alternatively, line dinner plate with 2 layers paper towels. Arrange 4
bacon slices on top, then cover with 2 more layers paper towels.
Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and
fresh paper towels.
Cook scallions over medium heat in
rendered bacon fat (if you microwaved the bacon, cook the scallions in 2
tablespoons butter) until softened, about 3 minutes. Reserve.
Melt 4 tablespoons butter in large
heavy-bottomed saucepan over medium heat. Add flour and cook, stirring
constantly, until pale golden, about 2 minutes. Stir in Worcestershire,
dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream
add cream and ale, whisking constantly and vigorously to avoid lumps.
Whisk in egg yolks. Add cheese and cook, stirring, until completely
melted. Season to taste with salt and pepper.
For the Assembly:
Transfer waffles on tray to cooling rack and increase oven heat to
broil. Break each bacon strip in half. Top each waffle with 4 pieces
bacon and 2 slices tomato, then sprinkle with the cooked scallions.
Spoon about 1/4 cup sauce over each and broil on top rack until bubbling
and brown at the edges (time will vary according to oven). Serve
immediately.
bacon recipe courtesy of: María del Mar Sacasa, for Serious Eats, April 23, 2012 | adapted from Bon Appétit
bacon recipe courtesy of: María del Mar Sacasa, for Serious Eats, April 23, 2012 | adapted from Bon Appétit
