Chef Bradley Ogden

BBQ Shredded Chicken On Tamale Pancake - Serves 4-6

INGREDIENTS
Pancakes:
4 ears corn, shaved and scraped
1 cup milk
1 cup fresh masa
1 tsp kosher salt
1 tsp fresh ground black pepper
½ each red, green and yellow peppers, finely diced
¼ cup fresh cilantro, chopped
4 ea scallions, minced
4 ears corn, roasted and shucked
1 Tbl butter, softened
¼ tsp baking soda

 

Topping:
1 each white onions, julienne and lightly sautéed
1 cup BBQ sauce
1 ½ cups roasted chicken, shredded
2-3 Tbl avocado salad
1 Tbl cilantro cream
4-5 each cilantro sprigs

 

Procedure

• Mix the scraped corn and milk, masa, salt and pepper in a sauce pot and cook on medium low heat for 10-15 minutes. Remove from the stove and allow to cool slightly.
• Fold in the finely diced peppers and scallions.
• Mix the butter and baking soda together and fold into the pancake mixture. Adjust the seasoning if necessary.
• Form into 1 ½ to 2 ounce patties. Cook on medium heat griddle with butter until golden brown on both sides. Remove and set aside.
• Sauté the onions, chicken and BBQ sauce together.
• To serve, place the pancake down on the plate first. Top with 2-3 tablespoons of avocado salad and then 2 ounces of the chicken mixture. Lace with the cilantro cream and cilantro sprigs. Add a dollop of Cilantro Cream Fraiche.

 

 

 

A passionate commitment has guided Bradley Ogden’s illustrious career that has influenced the evolution of American cuisine for over twenty years and cultivated this award winning all-American chef into one of the most recognized names in the industry.