Forgoing labor this Labor Day, we’ll be chillin’ and grillin’ up a barbecue feast poolside next Monday. If you’re staycationing like we are this weekend, check back through Friday, September 2nd as we unveil a saucy barbecue dish, side or tip daily to help make your Labor Day fete a finger-licking success.

Barbecue Chicken In a Cornmeal Crepe courtesy of Chef Robert McGrath of Renegade Canteen in Scottsdale.

Ingredients
Serves 4
1 1/2 Cups of All Purpose Flour
3/4 Cup Blue Cornmeal
1 1/2 Cups of Milk
1/2 Cup of melted Butter
4 whole Eggs
1 Egg Yolk
1 Teaspoon of Kosher Salt
1 Teasppon of ground Black Peper
3 Cups of wood-roasted and pulled Chicken Beast
1/2 Cup of Barbecue Sauce (use your favorite)
1/2 Cup of Poblano Pepper
1/4 Cup of Julienne of Red Bell Peper
1/2 Cup of Julienne of Yellow Onion
2 Tablespoons of minced Garlic
4 Table spoons of Brie
1/4 Cup of Pico De Gallo
1/4 Cup of cooked, peeled, and de-veined Crawfish Tails

Preparation

1. In a large mixing bowl, mix the egg yolk, whole eggs, melted butter and milk together. Add the flour, blue cornmeal, salt, pepper and sugar to the wet ingredients then mix together thoroughly. Let the mixture rest for half an hour.

Ladle 2 ounces of the mixture into a moderately hot 12″ non-stick skillet and make sure the mixture is evenly distributed over the bottom of the skillet. Cook until golden brown and then flip the crepe over carefully with a rubber spatula and cook until lightly browned. Set aside at room temperature and repeat the procedure placing sheets of wax paper between the crepes. Cover and set aside.

2. Saute the chicken, red bell pepper, yellow onion, poblano and garlic over moderately high heat. Add the chicken meat, season with salt and pepper; add the brie cheese and stir it in thoroughly. Add 1/4C of the barbecue sauce and mix together. Roll the chicken mixture in the crepe to make a rolled crepe approximately one inch in diameter. Cut the ends on the bias with a SHARP knife then cut in the middle on the bias.

3. Ladle a small amount of the remaining 1/4C of the barbecue sauce on the right half of the plate, then lay the crepes next to each other on the other 1/4 cup of sauce. Spoon some of the crawfish salsa on the left side of the plate. Garnish the plate with a cilantro sprig.

Want to relax and let someone else do the cooking? Head on over to the Renegade Canteen this weekend for some Labor Day specials, which include a 1/2 Slab of their amazing Renegade Ribs for only five dollars. Offer valid Sunday  - Labor Day only.

Photo Courtesy: joanne-eatswellwithothers.com

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