HAPPY ROAD TRIP MONTH, FOODIES!
I’ve mentioned it before, and it’s finally here. May is the month where In the Kitchen with David goes on a virtual trip around the country, visiting with fellow foodies and the towns they love. This year, we asked everyone to nominate your local military base and send us a recipe that really represents the region where the base is located. We received SO many great stories, and we were all practically drooling over the amazing recipes, restaurants, and signature dishes that represent the towns where our soldiers and military families call home. It was a tough choice, but we picked 8 finalists from all over the United States. These 8 submissions represent all of the branches of the military and a huge variety in local cuisines. At the end of the month, we’ll choose one winner of the contest, and Mary and I will pay them a real-life visit! The best part? You can all follow along with us on our virtual road map on the ITKWD page on QVC.com! Of course, I had to play with the recipes and make them my own “David-ized” version, and I couldn’t be prouder of the dishes we are bringing to you this month or more grateful to the wonderful people who proudly submitted their local base. Honoring the sacrifices that our military families make for all of us is so important, and this year’s Road Trip is our way of saying thank you to them all.
And a special thank you to Carrie C. who submitted her local base—joint base Lewis-McChord in Fort Lewis, Washington. To learn more about the base, be sure to read Mary’s Blog. Carrie told us about a local restaurant outside of Lewis-McChord that supports all of the soldiers and families of that community called Galloping Gerdies in the town of Tillicum. Carrie, we so appreciate you and your contribution to this month’s ITKWD Road Trip. Sending a big Happy Dance your way!
Now, what is the most quintessential military dish? S.O.S.! For those of you who aren’t familiar with this term for Creamed Chipped Beef, well, I don’t think this is the time or place to tell you—go ask someone in the military! With inspiration from Galloping Gerdie's menu, I came up with a version that’s just a bit different and I call it: S.O.S. Waffle Style! This recipe combines two breakfast favorites, and transforms them into something that’s stick-to-your-ribs yummy. Instead of the biscuits that typically get covered in the gravy of thinly-sliced beef, I created a potato-cheddar waffle. Yes, you read that right—beef, waffles, cheese, potatoes, and GRAVY. The first ever version of this dish was published in the "Manual for Army Cooks" in 1910, so we knew if we’re highly the military—we HAD to include a good S.O.S. recipe.
S.O.S. Waffle Style
Ingredients:
Waffles:
- 2-1/4 cups flour
- 2 tsp baking powder
- 1-1/2 tsp salt
- 1/2 tsp onion powder
- 2 cups refrigerated shredded hash brown potatoes
- 2 cups milk
- 1/4 cup oil
- 1/4 cup melted butter
- 2 eggs, slightly beaten
- 2 cups shredded extra sharp Cheddar cheese
Creamed Chipped Beef:
- 1/4 cup butter
- 1/2 cup small diced onion
- 1/4 cup + 2 Tbsp flour
- 2-1/2 cups milk
- 6 oz dried beef, torn into small to medium-size pieces
- 1 tsp chopped thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg
Preparation:
- To prepare the waffles, preheat the waffle iron according to the manufacturer's directions.
- Combine the flour, baking powder, salt, and onion powder in a large bowl. Add the hash browns and toss to coat. Combine the milk, oil, butter, and eggs in another small bowl. Add the liquid ingredient to the dry ingredients and mix until they're fully combined. Fold in the cheese.
- Add just over 1 cup of the mixture to the waffle iron and cook according to the manufacturer's directions, or until golden brown. Serve the waffles immediately or hold them in a 200°F oven until you're ready to serve.
- To prepare the creamed chipped beef, melt the butter over medium heat in a medium-size saucepan. Add the onions and sauté until translucent. Add the flour and stir until smooth, cooking for about 5 minutes. Add the milk and bring the mixture to a simmer while continuing to stir. Add the dried beef and cook until heated through. Serve the beef gravy over the waffles.
This recipe is prepared using the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Now that’s a meal that will get you through a long day! I’m so excited for you to try it. Both the gravy and the waffle recipes can stand on their own, too Try the gravy over biscuits or even French fries! What’s your favorite hearty breakfast? Is S.O.S. your plate of choice? Do you order waffles, pancakes, or French toast? In the south, we love our biscuits and sausage gravy. Tell me what starts your day!
See you this Sunday at 12pm ET as we begin our In the Kitchen with David Road Trip month and give a big salute to our troops all over the country!
Keep it Flavorful,
—David