As I recently scrolled through Instagram, I saw that the author of Hummusapien was on a trip to
Maine picking blueberries. I was immediately jealous and tagged Molly saying, we have to do this!
This was a great excuse to bring back ‘family dinners’ with a group of friends. There is a group of us that would get together every Sunday for dinner alternating houses and chefs but as our schedules got busy it fizzled out for the summer months. After this dinner, we all agreed to get back to our regular schedule which I am very much looking forward to!
Speaking of family dinners, I remember sitting around Molly’s family’s kitchen table where there were never enough chairs for all the guests but always tons of laughs. Enjoy this recipe with friends, love and laughter!
Blueberry Barbacoa with Cheddar Cornbread Waffles
- Blueberry Barbacoa:
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 8 oz. can of organic tomato paste
- 1/4 cup pureed blueberries
- 1 teaspoon chili powder
- 2 tablespoon honey
- pinch of cayenne pepper
- 3 pound chuck roast cut into 3 inch chunks
- Cheddar Cornbread Waffles:
- 1 package cornbread mix I used Bob’s Red Mill
- ¼ cup water
- ¾ cup sharp cheddar cheese
- Combine all ingredients except roast in a sauce pan and simmer for 30 minutes or until you have a liquid barbeque sauce consistency. Stir occasionally to avoid any clumping or burning. (This sauce stores well for up to a month in the fridge!)
- In a slow cooker, put a thin layer of the blueberry sauce at the bottom. Place the pieces of chuck roast on top of the sauce and add more sauce but keeping ½ cup aside for serving.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- Cut or shred the beef into bite sized pieces and soak in the remaining juices
- Preheat waffle iron. Follow instructions as written for cornbread plus additionally adding water and cheese. The consistency should still be very thick!
- Once the waffle iron is hot, spray very well with non-stick cooking spray. Scoop a large or small dollop of the cornbread mix onto the waffle iron and close for 2-4 minutes depending on the amount of batter used. I kept mine in on the longer side because I wanted an extra crunchy waffle.
- Using a slotted spoon, serve the Baracoa over the waffle and drizzle with the remaining blueberry sauce. Enjoy!