Chef Greg’s Recipes

Chef Greg’s Recipes

Celebrating R/A’s Black community

In February we launched Black Voices, which celebrates R/A’s Black community by amplifying their voices all year long. Chef Greg shared his story and today we are proud to highlight his recipes here. From Greg: “My entire life I have always been around food, but my journey in the food industry started 17 years ago. I started as a Dishwasher in a well-known chain restaurant, then quickly moved up: Prep Cook, Line Cook, Team Lead, BOH Kitchen Manager, then a Frontline Hourly team member for their NYC location. Once I began working at R/A in 2017, I worked diligently and caught the attention of many people who helped move me up through the organization. Within 8 months I was promoted to a Sous Chef position in Reston, VA. My favorite part of working with the team is being able to create healthy cultural recipes daily alongside individuals who are just as passionate about food as I am. Soul food ties me back to my roots as an African American Chef. There’s a myth that soul food isn’t the healthiest of cuisines. But there are healthier ways to cook it.”

“Chicken & Waffles: A southern classic breakfast, lunch, or dinner dish. Chicken and waffles became very popular during the Harlem Renaissance. My grandmother showed me how to cook soul food dishes at a very young age so that in her words, ‘I wouldn’t have to depend on anybody to do it for me.'”

Chef Greg’s Chicken & Waffles with Bourbon Maple Butter
This recipe was passed down from my grandmother, lots of love and cultural essence behind this dish.

Prep Time: 90 minutes
Yield: 8 Servings

For The Chicken
•Chicken Thighs 5 lbs (Boneless)
•Buttermilk, 3 cups
•Canola Oil
•All purpose flour 4 cups
•Cornstarch 2 cups
•Eggs 6 Lg
•Ground black pepper 2 tbsp
•Lawry’s Seasoning salt 3 tbsp
•Smoked paprika 1 tbsp
•Granulated Garlic 2 tbsp
•Hot sauce 1 tsp

For Waffles
•All purpose flour 4 cups
•Granulated sugar 4 tbsp
•Baking powder 2 tsp
•Baking soda 1 tsp
•Milk 2 cups
•Eggs 6 Lg
•Melted butter 10 tbsp
•Pan spray ( For waffle iron)

Bourbon Maple Butter
•Bourbon Whiskey ¼ tbsp
•Brown sugar 2 tbsp
•Melted butter 2 tbsp
•Maple 1 cup
1- In large mixing bowl, mix together buttermilk, Eggs, ground black pepper, lawry’s seasoning salt, smoked paprika, granulated garlic, and hot sauce. Put chicken thigh in mixer and coat thoroughly. Place in refrigerator for 1 hour.
2- In a separate bowl, mix flour, and cornstarch.
3- Making waffle batter: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, milk, Eggs, and melted butter.
4- Bourbon maple butter: In a small saucepan, whisk together butter (medium heat), brown sugar, maple syrup, and bourbon whiskey. ( set aside)
5-Preheat waffle iron according to manufacturer’s instructions. When iron is hot, spray iron with pan spray. Ladle 1/3 cup of batter into waffle maker and cook until golden brown. Place cooked waffles onto a baking sheet tray, Place in oven to keep warm while preparing chicken.
6- Preheat Cast iron skillet with canola oil (3″ deep) until oil reaches 350 degrees F. Prepare one sheet pan with wire rack. (or paper towel)
7- Next take chicken from refrigerator. One by one place chicken in flour and cornstarch mixture, coat thoroughly and shake off excess flour.
8- Carefully place chicken in oil (batches of 3). Cook each side for 6 to 8 minutes until golden brown. Make sure chicken has a internal temperature of 165 degrees F or higher.
9- Place chicken on wire rack and lightly season with Lawry’s seasoning salt immediately.
10- Place waffles on plate. Take two pieces of season fried chicken and center on top of waffles.
11- Drizzle Bourbon maple butter over top of chicken and serve.

“Honey butter cornbread: Sweet- Buttery- Crumbly- Golden. A few words to describe this cornbread, It’s a must have on the dinner table every Sunday and every holiday. You can eat it for breakfast and have it with coffee as well. The guests in the cafe always love when I make these two recipes because they are both comfort foods. The taste is remarkably delicious.”

Old Fashion Cornbread with Honey Butter
Also another family favorite passed down from my grandmother, a popular dish in my family.
Cooking Time: 30-35 minutes
Serves: 6

•Unsalted Butter 8 tbsp (melted)
•Sugar ½ cup
•Honey ½ cup
•Eggs 2 each
•Milk 1 cup
•All purpose flour 1 cup
•Cornmeal 1 cup
•Salt 1 tsp
•Baking soda ½ tsp

1- Preheat oven to 375 degrees and butter a 8×8 inch metal baking pan. (set aside)
2- In a medium mixing bowl, whisk together the flour, cornmeal, salt, sugar, and baking soda. Add the melted butter, honey, milk, and eggs to dry ingredients. (Mix until smooth consistency).
3- In the 8×8 baking pan using a rubber spatula add the mixture. Smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in oven.
4- Place pan in oven and bake for 30 to 35 minutes until golden brown.
5- Remove from oven and brush the top with butter, then dizzle top with honey and allow to cool for 5 to 10 minutes before serving.

For Topping:
•Honey ¼ cup
•Unsalted butter 2 tbsp (melted)