Tater Tot Waffle with Sausage Gravy and Coconut Meringue Cookies: DelmarvaLife Facebook Live Recipes – Jan. 31, 2018
Tater tot waffle – yes, you read that correctly!
That’s just one awesome thing we made on the Facebook Live Show. Chef Jason Van Marter joins us in the DelmarvaLife kitchen to make a tater tot waffle with sausage gravy and pepperjack cheese and coconut meringue cookies.
Jason owns the company, Follow the Food. The company brings you a variety of food content while showcasing inspired creative chefs putting their mark on the food scene. We also tasted java dust from their newest company they launched called Java Food Co.
He is also the chef at an artisan eatery in Cheriton, Va. called The Local. They have breakfast, lunch and dinner menu items and are also a local marketplace. They have dinner events often and a Valentine’s Day dinner coming up. Check out their Facebook page to stay up-to-date on what’s happening at The Local.
- 1 lb. sage sausage
- 3 oz. butter
- 3/4 cup all purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 8 oz. pepperjack cheese, shredded
- Salt and pepper
- Brown sausage in wide flat pan.
- Add butter and melt.
- Dust with flour and mix to form a roux.
- Add Milk 1 cup at a time making sure to mix well and dissolve any roux clumps.
- Add Heavy cream and bring to a simmer.
- Mix in cheese until melted.
- Season with Salt and Pepper
Coconut Meringue Cookies
- 5 egg whites, room temperature
- 2.5 cups powdered sugar
- 1 teaspoon vanilla powder
- 4 cups shredded coconut
- Java dust as needed
- Preheat oven to 325 degrees.
- Beat egg whites with whip attachment over medium speed until medium peaks form.
- Mix Sugar and vanilla powder together.
- Increase speed to high and add the sugar a couple tablespoons at a time.
- Beat until firm peaks form.
- Remove bowl from mixer and fold in coconut.
- Place rounded spoonfuls onto parchment lined baking sheet.
- Bake for 10 minutes, then rotate trays 180 degrees and bake for 10 more minutes.
- Remove from oven and let stand fro 2-3 minutes before transferring cookies to a cooling rack.