I wanted to transform a national Ethiopian dish of my birthplace into a playful bite that plays homage to classic American bar food, since America is where I now call home. I added pilsner to the cheese sauce to further play into the concept of ‘bar food’ with an elevated twist.
FOR THE CHEESE SAUCE
· 2 ounces butter
· ¼ cup all purpose flour
· 20 ounces milk
· 14 ounces heavy cream
· 7 ounces aged white cheddar
· 4 ounces Parmesan Cheese
· 10 ounces cream cheese
· 1 bottle stella artois (or a similar pilsner), reduced by half
· 1 tablespoon mitmita spice
· Salt and black pepper to taste
FOR THE DORO WAT CHILI
· 1/2 pound boneless, skinless chicken thighs, diced
· 3 tablespoons (1.5 oz.) garlic, sliced
· 1 medium red onion, diced
· 1 tsp ginger, minced
· 1 tablespoon tomato paste
· 1 tablespoon berbere
· 1 tablespoon butter
· 8 ounces chicken stock
· 1 bottle red wine, reduce by half before adding to stew
FOR THE PICO DE GALLO
· 2 vine ripe tomatoes, diced
· 1/4 red onion, finely diced
· ½ avocado, diced
· 2 tablespoons cilantro, chopped
· 2 tablespoons lime juice
· 2 eggs
· Injera bread
FOR THE CHEESE SAUCE: Melt the butter in a medium sauce pan. Add in the flour and using a wooden spoon, stir until slightly browned, making a roux. Whisk in milk and cream and cook until it thickens. Stir in the cheeses gradually until they melt and the mixture is emulsified. Season with salt and pepper and let cool.
FOR THE CHILI: Cook the red wine until reduced by half.
In a heavy bottom pot over a low flame sweat the garlic, onions, and ginger for 20 min until super soft. Add the tomato paste and the berbere and slowly cook on low heat for 10 minutes.
Season the chicken thighs with salt and add the chicken to the pot. Deglaze with the red wine. Add in the butter and the chicken stock and cook at a simmer for 1 hour.
FOR THE PICO DE GALLO: Gently mix together all ingredients and add salt and pepper to taste.
FOR PLATING: Bring the eggs to room temperature. Place in a pot with cold water and bring to a rolling boil then remove from heat and let stand for 11 minutes. Shock in an ice bath to stop the cooking and then peel the eggs. Separate the whites from the yolks and pass each through a large hole china cap or sieve to crumble. Hold them separate and reserve for plating.
Cut injera in the shape a triangle like shape to resemble a tortilla chip and fry at 350 degrees in peanut oil until completely crispy. Remove from oil and place on paper towels to remove excess grease. Season with salt.
On a plate or platter, layer injera crisps with half of the chili, cheese sauce, pico de gallo, and egg. Repeat with the remaining crisps and ingredients and garnish with fresh cilantro.