Cookbook Profile

Cornmeal Waffles
with Smoked Salmon
and White Cheddar Cheese Sauce

8 servings


How utterly unique! Perfect for a sophisticated brunch or very special guests, these waffles deserve center stage. The delicate texture of the cornmeal is superb with the exquisite smooth, velvety sauce. The small cuts of the peppers make the sauce attractive and the ancho chili adds a warm depth. The elaborate prep work for the sauce is more than worth the effort. To save time, do all the preparation for the sauce the day before by chopping all the vegetables and grating the cheese. You can even partially cook the sauce the day before as stated in the directions.


2 tablespoons vegetable oil
1-1/2 tablespoons finely chopped shallot
1-1/2 tablespoons finely chopped garlic
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 ancho chile, rehydrated and finely chopped
1 cup chicken stock
1-1/2 cups heavy cream
1-1/2 cups grated white cheddar cheese
8 ounces sliced smoked salmon
1 tablespoon finely chopped cilantro
1/4 bunch basil leaves, finely chopped
Salt and pepper to taste

8 cornmeal waffles
2 roma tomatoes, peeled,
   seeded and finely chopped


In a large sauté pan or medium saucepan, heat oil over medium heat. Add shallot and garlic and sauté 1 minute. Add bell peppers and ancho chile. Cook, stirring occasionally for 5 minutes. Add stock and bring to a boil. Reduce heat and simmer until liquid is reduced by half. (At this point, you can remove from heat, cool and store in the refrigerator for 1 to 2 days.) If refrigerated, warm sauce before proceeding with recipe. Add cream and bring to a boil for 5 to 7 minutes. Add cheese and stir to melt cheese. Take half of the salmon slices and cut into thin strips, 1" to 2" long. Add to sauce. Add cilantro and basil. Season with salt and pepper to taste. Spoon sauce over cornmeal waffles and garnish with remaining salmon slices and chopped roma tomatoes. (You can cut the remaining salmon into strips and roll into decorative curls.)


Cornmeal Waffles

Yield=8 waffles


1-1/2 cups cornmeal
4 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 eggs, lightly beaten
2 cups buttermilk
1/2 cup butter (1 stick), melted


Combine first 6 ingredients, cornmeal through baking soda, in a large bowl and stir. In a separate bowl, mix eggs and buttermilk together. Pour egg mixture over flour mixture, add melted butter and stir just to combine. Heat a waffle iron and cook waffles according to manufacturer's directions.

Buy the Book!


The Great Ranch Cookbook
By Gwen Ashley Walters
Guest Ranch Link, LLC
Hardback, $19.95
ISBN: 0-9663486-0-5
Recipe Reprinted by permission.


The Great Ranch Cookbook



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This page created November 1999