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Chicken & Waffles: Like Socks With Sandals, It Just Makes Sense.

Last weekend, a baby and her adorable parents took us to lunch.

See how cute those parents are?

In Durham, NC, there’s a place that, while the menu had grown over time, specializes in exactly 2 things:

Chicken ‘n Waffles.

Say, what?

Sounds strange, but Durham people know that Dame’s Chicken & Waffles is something special.  Which is why we weren’t too surprised to see the gigantic line outside.

Bummed, but not surprised.

How long is the wait?

So we waited.

And we watched people eat.

And we studied the menu.

And we became mildly concerned that we were going to starve to death, right there on the street, watching people devour heaping plates of fried chicken and waffles.

Jesus, my husband has to stop looking cute while holding babies.

We became delusional from the hunger, gnawing on mice and stray appendages.

Have I been reading too much Hunger Games?

They called us just in time.

And all was right with the world.

So I’ll get right down to it.

The place has a great atmosphere — tiny, crowded, and cramped enough to see what everyone else is ordering.

(Pssst – I’ll give you a hint:  Chicken.  And Waffles.)

Alaina and I got started with champagne and lemonade.  You know, to celebrate getting in.  We were going to go with mimosas, but our waitress killed us on the up sell.  The great thing is that they ended up being less than $7.00 each, and we were able to carry our mini wine cooler-tasting bottles of champagne through the Durham art show, taking nips to dull the pain of my poor choice in footwear.

I’m glad our drinks were light, because the meal was certainly not.

First came the sides.

A bowl of incredible fresh fruit — plump, ripe strawberries and sweet, juicy pineapple.  The cheese grits (left) were delicious — not gritty at all, which, in my non-southern humble little opinion, is the only way grits are tolerable.

The spicy greens, while not exactly aesthetically appealing, were divine, if you like that sort of thing.

spicy collard greens

Judge with your mouth — not with your eyes.

And the mac ‘n cheese.  Oh, my.  I could’ve had this as my meal.

mac 'n cheese

But we were just getting started.

On the back of Dame’s menu are several suggested chicken ‘n waffle combinations, including the “Orange Speckled Chabo,” served with a fried chicken cutlet, sweet potato waffle, honey-dijon mustard, and orange-honeycomb schmear, or the “Buff Brahmas,” served with your choice of wings or cutlets drizzled with whiskey cream sauce, a classic waffle, and peach apricot schmear.

The Buff Brahmas.

The verdict?

My fried chicken was cooked perfectly — nice and moist inside.  Unfortunately, it was a little soggy due to the whisky cream sauce, which, while mighty tasty, definitely took away from the texture of the chicken.  But everyone else loved theirs.

Now.

Let me tell you about the waffles.

And the schmear.

What’s schmear?  Well.  According to me, they’re little flavored dollops of mouth exploding gastrogasms.

To Dame’s, they’re flavored dollops of whipped sweet cream butter.

I schmeared my peach apricot schmear all over my beautiful waffle (and I’m not normally a waffle person), topped that with some maple syrup, and died.

Dame's Chicken and Waffles

Then I came back to life to eat some more.

Then I died again.

It. Was. Incredible.

Justin order the “Orange Speckled Chabo,” and we both felt that the sweet potato waffles were inferior to my classic ones.  Though his orange schmear was zesty and delicious.

But mine?  That combination of peach apricot schmear, whiskey cream sauce, and maple syrup was phenomenal.

A plate full of artery-clogging, diabetes-triggering deliciousness.

I wouldn’t take it back for a second.

In the end, we all felt like this.

But it was well — well worth the wait.

Have you had any excellent meals lately?

Dame's Chicken & Waffles on Urbanspoon

Chicken Salsa Biscuit Things

As I sit here drinking a cerveza, thinking about what to write on this thing that some people are actually reading, and contemplating life in general, I’m starting to think I was too harsh in my assessment of drunk-in-public people from last night.  I mean… if someone wants to hit on me regardless of whether I can understand what he’s saying between hiccups and slurs (something about my ponytail and my nice smile, but that’s all I could make out)… or if someone wants to literally attack my manager and rip her shirt because she thinks she’s hitting on her boyfriend… or if someone wants to vomit all over the floor in the ladies’ restroom… who am I to judge?

*One of those 3 things has not happened (yet) at my place of employment – anyone care to guess which one?

I mean, if you’re someone who’s never done something remotely stupid or regrettable in your life, then I probably don’t know you.  Because you probably don’t exist.

And while there are surely many negative aspects of getting stupidly drunk, one of the inarguable positives is that you gain the uncanny ability to eat the crappiest of foods completely guilt-free.

Which brings me to my recipe for tonight.  A recipe that, coincidentally, I’ve never made or eaten while intoxicated.  Which proves I’m horrible at segues.  But it is one of those things you might look at and think, Umm, no.  I will not be making that for dinner.  Ever.  It’s juvenile and you can eat it with your fingers and for crying out loud, what IS it with you and those damn tubes of biscuits that scare the panties off me when they pop open??!!?

But the thing is, sometimes we need food like this.  Sometimes we crave it.  Something simple and fun and tastes really really great with a beer.  Or a soda.  Or a big glass of milk.

I used to make these for my favorite guy friends and they went down quicker than Courtney Love when courted with Heart Shaped Box.

I call them Chicken Salsa Biscuit Things.  And the original recipe is found here.  They’re basically like homemade hot pockets, but So. Much. Better.  And you can customize them any way you want.  Like more filling?  Add some mushrooms, or shrimp, or bell peppers.  Like more flavor?  Add some cilantro, minced garlic, or red pepper flakes.  Like more heat?  Add your favorite hot sauce.  The sky’s the limit!

But here’s what you need to make ’em my way, usually in their most basic form (I like to keep it simple):

  • 3 skinless, boneless chicken breast halves (I actually usually only use 2 if they’re pretty big)
  • 1 chopped onion (I actually skip this sometimes when I’m feeling particularly lazy… I use a chunky salsa to make up for it)
  • 1 cup salsa (I use Pace mild thick ‘n chunky – or something along those lines)
  • 2 cups shredded cheddar cheese (I try to freshly grate cheese to avoid all the extra additives and preservatives and gunk they put in the pre-shredded stuff in the bag, but again, this is a lazy recipe.  Sometimes I do what I gotta do.  And the recipe uses refrigerated biscuit dough – who are we kidding?)
  • 1 (12 oz.) can refrigerated biscuit dough  (NOT the flaky stuff – just regular, original biscuits.  Or the buttermilk kind.  Whatever floats your boat.)

1.  Preheat your oven to 350-degrees F.  Set your tube of biscuits on the counter (I find they’re a bit easier to work with if they’re less chilly).

2.  Start off by boiling some chicken.  Just get a pot of water boiling, add your chicken breasts, and cook them for around 15-20 minutes until they’re no longer pink and the juices run clear.  When they’re done cooking, remove them to a plate and shred them with a couple of forks – or a fork and a knife, depending on how dangerous you feel.

*My little photo disclaimer still stands – I am still sans my favorite lens AND Photoshop, so I’m doing the best I can.  Please don’t judge me by these images.  Thank you.

Shredded Chicken

3.  If you’re using an onion, dice it and sauté it in a sauce pan until it’s soft.  The recipe doesn’t say this, but you’ll probably want to use a little butter or oil.  Like I said before, I tend to skip the onion since I use a chunky salsa.  Add your cup of salsa to the pan and let it heat up for a minute or two.  Then add the 2 cups of shredded cheese and let it kinda sorta melt.  I usually remove the pan from the heat just before adding the cheese.  It’s okay if it doesn’t melt all the way because you’ll be cooking these babies in the oven.  Finally, add the shredded chicken.

Chunky salsa.  Mmmm.

Stir, stir, stir.

Add shredded chicken.

4.  Open that crazy tube of biscuits (why are they so scary???) and flatten them out with your fingers on an ungreased cookie sheet.  Fill them with your chicken/salsa mixture and fold up the biscuits to form these nice little pockets.

Flatten dough.

Fill biscuit.

Fold dough.

5.  Bake at 350 until the biscuits are golden and cooked.  Pay attention because in my oven, these often take less time.

I’ll have you know that these have a tendency to pop open while they bake.  And if they happen to pop open on you, it in no way means you are an inferior human being.

They are warm and cheesy and delicious.

And they happen to be excellent to grab for quick lunches or to gobble down in the back kitchen before you go wait tables at  your favorite local pub.

Just sayin’.

Enjoy!