The Woolworth's The "Hangover"
Ingredients
The “Hangover”
- 1 Biscuit
- 3 oz Hash Browns
- 4-5 oz Chicken breast
- 2 oz Madagascar Maple Syrup
- 2 strips bacon
- 2 oz Sausage Patty
- 4 oz Ham Steak
- 2 eggs
- 3 oz Pepper Gravy
½ LB Buttermilk Biscuits
- 15 cups flour
- ¾ cup baking powder
- 2 Tablespoons salt
- ½ cup sugar
- ½ pound butter shredded
- ¼ cup honey
- 6 cup buttermilk
- flour as needed
Habanero Flour
- 3 cups flour
- 2 Tablespoons Black Pepper
- 2 Tablespoons kosher salt
- 2 teaspoons habanero powder
Madagascar Maple Syrup
- 1-1/2 cups maple syrup
- 4 ounces butter unsalted
- 1 Tablespoon vanilla extract Nielsen-Massey Madagascar Bourbon Vanilla Extract is suggested but you can use any pure vanilla extract available
Pepper Gravy
- 1/3 cup bacon drippings
- 1/3 cup flour
- 2 cups HALF & HALF
- 1/2 cups Chicken Stock Use homemade chicken stock if available. If not use any good store-bought chicken stock or chicken bouillon
- ½ cup heavy cream
- 1 Tablespoon Black Pepper cracked
- kosher salt To taste
Instructions
The “Hangover”
- Lightly butter biscuit and toast in sauté pan or griddle until golden brown.
- In a skillet over medium high heat add butter until melted add hash browns to skillet and lightly season with salt & pepper. Cook hash browns for 2-3 minutes and flip hash browns and cook for additional 2-3 minutes or until hash browns are golden brown.
- Lightly dust chicken breast in seasoned habanero flour, place in buttermilk and back in seasoned habanero flour, press flour on chicken breast to evenly coat. Fry chicken breast in fryer at 325* for 3-4 minutes, be sure internal temperature of chicken breast 165*
- Cook bacon, sausage patty and ham steak to your liking, grilled, sautéed, baked or broiled.
- Cook eggs to your liking, sunny side-up, over easy, medium, hard, scrambled or poached.
- Heat gravy in saucepan until the temperature is 140*
- Place bottom half of toasted biscuit on plate, top with hash browns, place fried chicken breast on top of hash browns, ladle maple syrup over fried chicken breast, top chicken breast with sausage patty, ham steak, bacon strips, then top meats with pepper gravy, top gravy with eggs any style, top eggs with toasted biscuit top, use long skewer to hold sandwich in place so it does not topple over. BON APPETIT
½ LB Buttermilk Biscuits
- Freeze butter for 1 hour.
- Mix all dry ingredients in suitable size mixing bowl.
- Remove butter from freezer and shred on box style cheese grater using the largest holes possible. Add butter and all wet ingredients to flour mixture and mix thoroughly.
- The dough will be sticky, DO NOT OVERWORK DOUGH!
- On clean dry surface slightly flour work table. Turn dough out onto surface and gently work dough into a rectangle. Roll dough out to about 1-1/2” thick, lightly dust the top of dough and fold one side into the center and then the other side.
- Rotate dough sideways and repeat process 5 times.
- Gently roll dough out to approximately 1-1/2” thick. Using a 3-1/2” diameter cookie cutter ring cut out biscuits, push straight down and do not twist ring (as it closes off the sides of the biscuits and will not rise properly). Roll out remaining dough scraps until all dough has been used.
- Place biscuits on non-stick baking pans, leaving about 1” between biscuits.
- Brush tops of biscuits with buttermilk and bake at 375* for approximately 24 minutes or until biscuits are golden brown.
- Test biscuits with a toothpick to see if biscuits are cooked through. Biscuits can be cooled completely and wrapped tightly with saran wrap and left at room temperature for up to 3 days
Habanero Flour
- Mix all ingredients thoroughly.
Madagascar Maple Syrup
- Place all ingredients in saucepan on medium heat until butter has melted. Stir until fully incorporated.
Pepper Gravy
- In sauce pan over medium heat mix bacon drippings and flour to create a roux, cook for 1-2 minutes.
- Add the half & half and chicken stock and bring to a boil. Reduce heat and let simmer for 4-5 minutes.
- Add heavy cream and let simmer for 6-8 minutes or sauce has thickened and coats the back of a spoon.
- Stir in black pepper and season with kosher salt to desired taste is achieved.
Notes
This recipe is courtesy of The Woolworth.
Madagascar Maple Syrup yields 2 cups with a shelf life of 6 months refrigerated
Pepper Gravy yields 4 cups with a shelf life of 1 week refrigerated
Habanero Flour yields 3 cups with a shelf life of 6 months
½ LB Buttermilk Biscuits yields 12 biscuits with a shelf life of 3 days
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