Date Night : Candied Bacon Steaks with Triple Corn Hoecakes, Coca Cola Glaze, “BTFO” BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Candied Bacon Steaks with Double Corn Hoecakes, Coca Cola Glaze, “BTFO”
BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Finally, a date night post. It seems like it has been months since our last dinner post. Between the wedding planning, bachelor-bachelorette party planning, my Mountain Man's new job, a few health scares, and revamping my food blog... I have been QUITE the busy bird. But if that doesn't sound crazy enough, I decided to throw another big commitment onto my plate, and I'm finally ready to share another exciting announcement :) Drum roll please....... Piece, Love, & Cooking/Haute + Heirloom is now an up and running Etsy store. You can find my store here. I know many of y'all will have questions... like what will you be selling, how will you send it, will you do custom orders? As of right now, I have posted products like freshly baked cookies, recipe DIY kits, cake mixes, pickles, candied jalapenos, jams, jellies, marmalades, caramels, sauces, bars and brownies, brittle, doughnuts and cronuts, pies, marshmallows, gourmet caramel apples, simple syrups, and so-so-so-so-so much more!! Of course most of your favorites will be on there, but here will be some new additions as well :) I hope that all of my loyal followers will wander on over to my Etsy store and buy some things. But no worries, no commitment necessary. I personally wanted to take on this adventure myself, so that I could get my name and recipes out there for everyone to enjoy. Maybe one day, after much hard work and raising funds, my dream cafe will come true! The store isn't completely stocked quite yet, but we're at about 35 different products... and GROWING. Okay, enough about that and onto our delightful date night...

a gourmet southern date night

I have already posted the recipes for my Bacon Fat Fried-Triple Corn Hoecakes and my Most Flavorful Braised Southern Collard Greens, which is what were both served alongside our main dish component. I mean, what goes better with cornbread and collards... PORK, butofcourse. You've got to schmancy it up a little though, so I bought some cured pork bellies and braised them in sorghum molasses, coca cola, and spices. After slow-cooking the squares of belly, I removed them from the oven and used a sharp knife to form a crosshatch look to it. I felt like this would be most beneficial because it would allow more fat to render during the second cooking process, it would also trap in the homemade coca cola glaze to make it extra sticky, and it helped the belly to crisp up more on top. Once the braising + glazing, you literally have a glorified "bacon steak". Yep, bacon steaks are real over here at PLC, so if that doesn't convince you enough to make it, then you're, well, un-American. C'MON Y'ALL, IT'S BACON STEAKS, HERE. The homemade coca cola glaze pairs perfectly with the pork belly and gives it that finger-licking-good essence. OhMahGah, it's a Candied Bacon Steak...  yeah it should be blowin' your mind, don't fear the overwhelming emotions that are hitting you like a mack truck right now. Woo-sah, in blue-out red, keep calm. Although I already had so many components in one dish, it was seriously lacking in much needed acidity and brightness of flavor. This was provided by the Signature "BTFO" BBQ Sauce (yes, that means back the f*ck off) and the pink pickled shallots. You might be wondering why the sauce is so violent. Well, the explanation is quite simple to explain... the South Carolina mustard based condiment has three different uses of garlic. You have fresh minced garlic, roasted garlic paste, and garlic powder. So after eating, I'm pretty sure your friends, family, or significant other will say "BTFO" because you're breath will be stanky. But hey, as long as they are eating it with you, then it don't matter. When you are ready to plate, I made a solid swipe of the "BTFO" BBQ Sauce, topped it with a glazed pork belly steak, and drizzled it with more coca cola glaze. Off to the side, stack a few of the buttered hoecakes and top them with some collard greens + pink pickled shallots. In a optimistic look into the future, this exactly the type of cuisine I will be focusing on... modern. southern. comfort. If you're a gal or guy that obsesses about pork and bacon as much as we do, then candied bacon steaks are a "must" to make!! Enjoy and please make sure to check out the new Haute + Heirloom store on Etsy :) Love y'all, XOXO Juliana.

look at the collard green "green-ness" + the pickled shallot "pink-ness", it's so beautiful 

perfectly fried hoecakes + a shot of the sauce drizzles 

CANDIED BACON STEAKS. enuff said.  

Homemade "BTFO" South Carolina Mustard Based BBQ Sauce

For the Candied Bacon Steaks:

2lbs House Cured Pork Belly, Cut into Large Squares

½C Sorghum Molasses

1C Coca Cola or Cheerwine Soda

1t Paprika, Chili Powder, & Cayenne (these can be reduced for a less spicy version)

Fleur de Sel + Fresh Cracked Pepper, To Taste

For the Coca Cola Glaze:

1C Coca Cola or Cheerwine (whatever soda you used to braise the pork belly)

2 Limes, Zested & Juiced

1 ½C Light Brown Sugar, Firmly Packed

Salt & Pepper, To Taste

For the Signature “BTFO” BBQ Sauce:

1T Canola Oil

¼C Minced Shallots + ¼C Minced Garlic

¾C Classic Yellow Mustard + ¼C Stone Ground Mustard

¾C Sorghum Molasses (maple syrup may be substituted if needed)

¼C Brown Sugar

1T Worcestershire Sauce + 1T Sweet Potato-Habanero Hot Sauce (I use Cochon’s)

½t Onion Powder, Garlic Powder, & Chili Powder

1T Freshly Cracked Pepper

1T Red Pepper Flakes

¾C Cold Apple Cider Vinegar

1-2T Roasted Garlic Paste (can be homemade or store-bought)

For the Self Rising Corn Flour:

1C Corn Flour (I used Bob’s Red Mill Corn Flour)

1 ½t Baking Powder

¼t Salt

For the Double Corn Hoecakes:

1C Self Rising Corn Flour (the entire batch you just made in the previous step)

1C Southern Ground Cornmeal

¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)

2T Buttermilk Powder

2t Baking Powder (possibly just 1T of this instead)

½t Salt + ¼t White Pepper

1T Sugar, Optional

2 Beaten Eggs

¾C Well-Shaken Buttermilk

¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)

¼C Canola Oil/Melted Bacon Fat/Melted Butter (plus extra for frying)

Directions:

1. For the Candied Bacon Steaks: Preheat the oven to 200 degrees. Cut in the pieces of cured pork belly into large squares or extremely thick slices. This will help the pork belly remain in tact during the braising process. Line a baking dish with tin foil, spray with Pam, and arrange the pieces of pork in the pan. In a mixing bowl, whisk together the sorghum molasses, Coca Cola, and assorted spices until completely incorporated. Pour the liquid evenly over the pork belly, so that the meat is only halfway submerged. Sprinkle the dry tops of the meat with fleur de sel and fresh cracked pepper. Cover the entire pan with tin foil, so that all of the moisture will be sealed in, which will create super tender pork belly. Bake for 4 hours, making sure to flip over the bacon slices at the halfway mark of the cooking time (two hours each side). Once it has cooked, remove the pork belly from the pan and put on a plate or in a container to chill in the refrigerate overnight.

2. For the Coca Cola Glaze: In a small saucepan, bring the soda, lime zest and juice, brown sugar, and a pinch of salt & pepper to a boil over high heat. Decrease the heat to medium-low and simmer until it is syrupy, about 30-45 minutes. If serving right away, keep warm until you are ready to plate. But this glaze can also be made the night before and refrigerated until you need it.

3. For the “BTFO” BBQ Sauce: In a medium pot, warm the canola oil over medium-low heat until hot. Add in the minced garlic and shallots and cook until soft and transparent. In a mixing bowl, whisk together the yellow mustard, grainy mustard, sorghum molasses, and Worcestershire sauce. Sift the dry mustard, garlic powder, and chili powder over the mustard mixture (this will help avoid lumping). Pour it into the pot containing the sautéed aromatics. Next, whisk in the fresh cracked pepper, red pepper flakes, and water/apple cider vinegar. Simmer the BBQ sauce on low heat for 30-45 minutes, stirring often throughout cooking time. Once the timer has expired, mix in the roasted garlic paste, and then season to taste, adding any needed seasonings, water, or vinegar to reach the desired taste to your liking. Cool the sauce before refrigerating or keep warm if ready to serve.

4. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.

5. For the Double Corn Hoe Cakes: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Heat a large cast iron skillet over medium-high heat and add some fat to the pan for cooking (I personally like to use equal parts of canola oil and bacon fat/melted butter/duck fat because the canola oil helps to raise the burning temperature to the other delicate fat). Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes. Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.

6. Crisping the Pork Belly: Heat a cast-iron skillet over medium-high heat with just about 1T of canola oil to lube the pan. Score the top of your braised pork belly squares with diagonal lines to create hatch marks. Season with a little salt and fresh cracked pepper, and then place the square (marked side down) onto the scorching hot pan. Sear for roughly 3-5 minutes until it has developed a deep brown color and the fat has begun to render. Next, reduce the heat to medium-low and let the pork belly cook at a slower pace, making sure to fry all sides of the square. The overall cooking process should take about 15-20 minutes. Remove the pork belly to a cooling rack that is fitted on top of a baking sheet pan, and then lightly dab with paper towels to remove excess fat. Heavily brush the Coca Cola Glaze all over the crisped pork belly and broil in the oven for 5 minutes per side, making sure to brush once or twice more with the remaining glaze until a candied bacon steak has been formed.

7. Assembling the Dish: On a serving plate, either drizzle a circle or brush a streak of the “BTFO” BBQ Sauce around the circumference or through the center of the plate (this will create a rim or middle division, creating a place to plate your dish). On one half of your sauce base, place a small stack of buttered silver dollar hoecakes, while on the other half, lay down a glazed square of braised pork belly. Ladle one last spoonful of Coca Cola glaze over the candied bacon steak. Next, create a small mound of cooked Southern collard greens in between the two main components. Garnish with crispy bacon lardons, fried garlic chips, & minced chives.

"Peanuts in my Coke" Floats with Salty Peanut Butter Ice Cream

"Peanuts in my Coke" Floats with Salty Peanut Butter Ice Cream

When I was a little girl, growing up in Atlanta, every year I looked forward to going to the Braves games with my family. At the time, we had season tickets and it was always the best part of the week when I got to invite a friend and we spent the night cheerin' for the home team while munching on ballpark food classics like funnel cakes, hot dogs, & nachos. But surprisingly enough, my favorite treat came before the game. And that was when we would pick up hot boiled peanuts from local vendors while making the trek to the ballgame gates. Not only did they sell boiled peanuts, but bags of Cracker Jack, salted peanuts, and ice cold Coca Cola's. And then, I discovered the most delicious treat that will ever-remind me of the good ole' days. Growing up in the deep South, my father shared with me one of his favorite treats... dropping in salted peanuts into a coke bottle. Now this might sound just so odd to you, but it really is a Southern delicacy. The peanuts added this wonderful saltiness to the overly sweet soda, and it made the most delightful popping and sizzling noise that would cheer up any kid. Now looking back on it, it makes perfect sense because now I crave those salty + sweet desserts I constantly create. So, for a while now, I was racking my mind for a dessert that could bring back those wonderful summer memories. Well why not make a coke float? I've been on such an ice cream float kick lately! I don't know what's wrong with me honestly. Maybe it's because they are just that good. So, I made an uber creamy peanut butter ice cream, with just the slightest hint of salt. Well, the rest of the work is just up to y'all... just scoop some of the ice cream into a tall cup, pour over some coke, and watch it bubble up to the top. I garnished mine with some honey roasted peanuts for a little crunch, and it was absolutely perfect! Oh and by the way, did y'all know it is National Peanut Butter Day? What a perfect treat to celebrate a day of Peanut Butter!! Enjoy :)

The Coke has been poured over the top...

And the bubbling has begun...

Top with some honey roasted nuts to garnish...

And there's the luscious Salty Peanut Butter Ice Cream that seals the deal!

For the Salty Peanut Butter Ice Cream:

2 ½C Heavy Cream

½C Whole Milk

6 Egg Yolks

1C Sugar

1 Stick Unsalted Butter, Melted & Cooled Slightly

½t Salt

1 ½C Smooth Peanut Butter

1t Vanilla

2T Vanilla Bean Infused Rum (or any kind of infused booze that is clear)

1C Roasted Peanuts, Roughly Chopped

Fleur de Sel, For Garnishing

For the Floats:

Homemade Salty Peanut Butter Ice Cream

Coca Cola, For Pouring

Fleur de Sel, For Garnishing

Whipped Cream, For Topping

Directions:

1.  For the Homemade Salty Peanut Butter Ice Cream: In a saucepan, bring the cream and milk to a simmer. In a bowl, whisk together the egg yolks, sugar, and salt until fluffy. Slowly whisk in the melted butter. Once combined, gradually and slowly into the simmering milk. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Remove from the heat and stir in ¾C of the smooth peanut butter. Strain the custard into a bowl that is placed into an ice bath. Stir in the vanilla bean infused rum and vanilla. Cool the custard base until completely chilled. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, adding 1⁄2 cup of the chopped nuts to the ice cream 30 seconds before it has finished churning. As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer. Cover and freeze until hard, about 4 hours.

2. For the Floats: In a tall glass, drop about 2-3 scoops of the salty peanut butter ice cream into the bottom of the caramel drizzled glass. Pour some Coca Cola over the top of the glass very slowly because the mixture will begin to bubble and can expand over the rim of the glass. Garnish the top of the drink with some whipped cream and some of the remaining roasted peanuts. If you’re like me and enjoy a salty dessert, then sprinkle a little more fleur de sel on top of the whipped cream. Enjoy before the ice cream begins to melt too much!

Gourmet Coke Floats with Homemade Vanilla Bean Ice Cream & Salty Bourbon Caramel Sauce

Gourmet Coke Floats with Homemade Vanilla Bean Ice Cream & Salty Bourbon Caramel Sauce

Coke floats are a beloved childhood memory. I enjoyed them whenever we went to Johnny Rockets, The Varsity, or at home on a hot summer day. I can't honestly think of a combination that a kid could adore more... fizzy soda and creamy ice cream, sometimes topped with some whipped cream + a cherry. It's what dreams are made of. I had been dying to put my own twist on this diner classic, and I knew it had to start with my absolute favorite homemade vanilla bean ice cream. I swear by it. I have to triple the recipe when friends are coming over. I could probably open an ice cream parlor with this as my signature flavor. I don't know why... maybe because it's unbelievably creamy and has the strongest vanilla bean essence you can imagine. Just take my word for it, people. It's a luscious, frozen custard of glory. On top of the homemade ice cream element, I was kinda feeling the idea of incorporating a caramel sauce drizzled inside the cup. Isn't that what we love most about Coca Cola, that dreamy caramel flavor with that extra fizzy element? So, why not add even more to the float? We'd be crazy not to, girl. In an attempt to make it grown up a smidge, I whipped up my go-to caramel sauce that is spiked with bourbon and generously salted with fleur de sel. Next, all you'z got to do is assemble it! We got an extra tall glass (but a mason jar works great too) and drizzled the inside of it with some of the Salty Bourbon Caramel Sauce. Then, you gotta plop about 2-3 big scoops of the Homemade Vanilla Bean Ice Cream to fill up the cup. Finally, pour a cold can or bottle of Classic Coca Cola over the ice cream. Do this very, very slowly because if you don't, it's gonna bubble up like a volcano eruption and go every where. This is not good... and not proper etiquette when it comes to float making. As you pour the Coke, this fluffy foam rises to the top, and eventually the foam puffs up above the rim to form this sugary, caramel cloud. And because I'm a little naughty, and I like things sweet + savory, I like to garnish the top with just a pinch more of fleur de sel. But it's up to you whether or not you come to the dark side with me. Oh, and to be extra naughty, you can be like us and spike it with some vodka or bourbon, but hey, no peer pressure or anything. Also, for all you non-Coke lovers, Root Beer would be an easy substitution as well!! Enjoy :)

Salty Bourbon Caramel Sauce Drizzle 

Sugary, Caramel Soda Foam Cloud 

You see those vanilla beans... don't you??

Here's me + my girl enjoyin' Gourmet Coke Floats in mason jars in our garden

You gotta take a big gulp!

For the Homemade Vanilla Bean Ice Cream:

1 Stick Unsalted Butter, Melted & Cooled Slightly

2 ½C Heavy Cream

½C Whole Milk

6 Egg Yolks

1C Sugar

½t Salt

1t Vanilla

2T Vanilla Bean Infused Rum (or any kind of infused booze that is clear)

2 Whole Vanilla Beans, Split & Scraped for Seeds 

For the Salty Bourbon Caramel Sauce:

1C Sugar

3T Bourbon, Divided

1t Corn Syrup

½C Heavy Cream

6T Unsalted Butter, Cut into ½inch Cubes

½t Sea Salt

1 ½t Vanilla

For the Coke Floats:

Prepared Salty Bourbon Caramel Sauce

Frozen Homemade Vanilla Bean Ice Cream

Fleur de Sel, For Sprinkling (optional)

Coca Cola or Root Beer Soda

Whipped Cream, For Topping

Maraschino Cherries, For Garnishing

Directions:

1. For the Homemade Vanilla Bean Ice Cream: In a saucepan, bring the cream, milk, vanilla bean pods, and vanilla bean seeds to a simmer. In a bowl, whisk together the egg yolks, sugar, and salt until fluffy. Slowly whisk in the melted butter. Once combined, gradually and slowly into the simmering milk. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Strain the custard into a bowl that is placed into an ice bath. Stir in the vanilla bean infused rum and vanilla. Cool the custard base until completely chilled. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. As soon as the mixture is done churning, transfer to a bowl or airtight container. Store in the freezer until firm.

2. For the Salty Bourbon Caramel Sauce: Stir together the sugar, 2T of bourbon, corn syrup, and 1T water in a deep saucepan over medium-low heat until the sugar dissolves. Increase the heat, bring to a boil without stirring, and cook, occasionally swirling the pan and brushing down the sides with a wet pastry brush, until sugar is a deep amber color, about 6-8 minutes. Remove the caramel from the heat and whisk in the heavy cream, butter, and sea salt (the mixture will bubble vigorously). Let it cool for 5 minutes, and then whisk in the remaining 1T of bourbon and vanilla. Let the bourbon caramel cool slightly on your kitchen counter. The caramel can be made 2 hours ahead of time, but continue to let the caramel stand at room temperature until you are ready to use it. Pour the caramel into a squeeze bottle and keep at room temperature, so that the caramel will be easier to drizzle inside the glass.

3. Making the Coke Floats: In a tall glass, drizzle the salty bourbon caramel sauce all over the inside of the serving glass, making sure to let the drizzle drip down the sides, and then drop about 2-3 scoops of the ice cream into the bottom of the caramel drizzled glass. Pour some Coca Cola or Root Beer over the top of the glass very slowly because the mixture will begin to bubble and can expand over the rim of the glass. Garnish the top of the drink with some whipped cream, another drizzle of the caramel sauce, and a maraschino cherry. Enjoy before the ice cream begins to melt too much!

The Ultimate Fried Chicken Biscuit with a Homemade Black Pepper-Buttermilk Biscuit, Spicy Fried Chicken Breast, Smoked Cheddar Cheese, Red Eye Glazed Bacon, & a Fried Egg

The Ultimate Fried Chicken Biscuit with a Homemade Black Pepper-Buttermilk Biscuit,
Spicy Fried Chicken Breast, Smoked Cheddar Cheese, Red Eye Glazed Bacon & a Fried Egg

Way back from my days at the University of Alabama, my Mountain Man & I would always make a mammoth breakfast sandwich right as we woke up. This kept us full until lunchtime tailgate food and it also became a superstitious tradition that had to be repeated every game day Saturday. Well, back then, it was all store-bought ingredients, but dang, it was still pretty darn tasty. I finally got around to revamping that boring 'ole lucky breakfast sandwich into something even greater. The bagel changed into a Homemade Black Pepper-Buttermilk Biscuit that is perfectly flaky and buttery. I added a fried egg, so that the runny yolk would add some richness and moisture. Then, I made a spicy battered chicken breast, very similar to Chickfila, so it gives a a yummy spiciness to burn the tongue a bit. I wasn't quite sure what cheese would complement all these flavors, but I eventually picked a smoked cheddar because I thought it would balance these strong components and bring them all together. But what's the best part, you ask? Well, it's the Red Eye Glazed Bacon. I know some of y'al might not know of Southern Red Eye Gravy, but it's delicious and certainly a staple at breakfast down here in the South. So, I thought to myself, "why not reduce down some red eye gravy and turn it into a glaze?" Well, I did and it was awesome. I first cooked up the thick cut bacon until crispy, and then used a brush to cover the bacon slices all over. They became sticky-icky, sweet yet salty, but candied in nature. And what's not good about candied bacon? I declare that candied bacon should be on each + every dish in America. Okay, that's slightly extreme, but I'd probably do it in my household... that's for sure!! Well, I hope y'all enjoy this Ultimate Fried Chicken Biscuit because we sure did :)

Runny Fried Egg

Lots of Red Eye Glazed Bacon

There's everything just slightly peaking out...

Ahhh, the first bite is so good

Homemade Black Pepper-Buttermilk Biscuits:

2 ½C AP Flour

½T + ¼t Baking Powder

2t Salt

4T Butter, Cut into Cubes & Chilled

½C + 6T Chilled Buttermilk (you might need a little more depending on the texture)

Extra Butter, Melted (for brushing)

Fresh Cracked Pepper, For Garnishing

For the Spicy Fried Chicken:

4 Chicken Cutlets (season them with paprika, cayenne, chili powder, & Cajun spices)

1 Egg

½C Milk

1T Hot Sauce

¾C AP Flour

¼C WW Flour

1T Dry Milk

1T Powdered Sugar

1t Paprika

¼t Baking Soda & Dry Mustard

For the Red Eye Glazed Bacon:

8 Slices of Thick Cut Applewood Smoked Bacon

½C Coffee

¼C Coca Cola & Beef Broth

1T Honey

Salt & Pepper (if needed)

Splash of Water (if needed because the flavor might be too strong for some people)

 

For the Ultimate Fried Chicken Biscuits:

Prepared Homemade Buttermilk Biscuits, Warm

Spicy Fried Chicken Cutlets, Warm

Prepared Red Eye Glazed Bacon

Slices of Smoked Cheddar Cheese

Fried Eggs (or they can be cooked any way you like, scrambled eggs would be great too)

Directions:

1. For the Homemade Buttermilk Biscuits: Preheat oven to 500 degrees F. Put the flour, baking powder and salt in a mixing bowl. Whisk well to combine. Add the cold butter and, working quickly, coat in flour, and then using a pastry cutter, cut in the butter until it is coarsely blended and the flour-butter mixture resembles pea-sized crumbs, but small pieces of butter still remain. Make a well in the flour mixture and pour in the buttermilk. Stir quickly, just until the dough is blended and begins to mass. The dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in the bowl. If dough is too dry, add a few tablespoons more buttermilk. Turn dough immediately onto a generously floured surface, and with floured hands knead briskly 8 to 10 times until cohesive dough is formed. Gently flatten the dough with your hands so it is of an even thickness. Then, using a floured rolling pin, roll it out to a uniform thickness. With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a large biscuit cutter and stamp out rounds. (Do not twist the cutter when stamping out biscuits.) Cut the biscuits from the dough as close together as you can for a maximum yield. Arrange cut biscuits on a heavy, ungreased or parchment-lined baking sheet so that they almost touch (I throw away the scrapes and don’t re-roll them because they become tough in texture). Brush the biscuits with melted butter and sprinkle heavily with fresh cracked pepper. Bake in upper third of the oven for 8 to 12 minutes until crusty golden brown. (Check about 6 minutes into baking and rotate pan if needed to ensure even cooking.) Remove from the oven and brush with more melted butter. Serve hot.

2. For the Spicy Fried Chicken: Place each cutlet between plastic wrap and pound until they are about ¼inch thick. Season the chicken heavily with spicy seasonings (you can make them as spicy as you like). Next, you have to set up a battering station. I use 2 pie tins. For the first station, I whisk together the eggs, milk, and hot sauce. For the second station, I mix the AP & WW Flours, dry milk, powdered sugar, baking soda, dry mustard, paprika, salt, and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a skillet. Working in batches, dip the chicken into the egg mixture, turning to coat, then dredge in the flour mixture, making sure to shake off any excess flour. Fry the chicken in the hot oil until golden brown and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.

3. For the Red Eye Glazed Bacon: In a saucepan, heat the coffee, cola, and honey on medium high until the mixture simmers. Reduce the heat just enough to maintain a simmer. Cook this mixture for 30 minutes or until it is a thick syrup (add a splash of water or seasonings if needed). Pour into a jar and let it cool completely (to plain taste, this might not be the most amazing glaze, but when brushed on bacon, it really brings it over the top, just trust me on this one). Cook the bacon in a skillet until golden brown & crispy. Transfer the bacon to a paper towel lined plate and let them drain of excess oil. Repeat with any extra bacon slices. Once the bacon is cool enough to touch, remove the paper towels, and brush heavily with the red eye gravy glaze (on all slides). It is important to make sure they are completely glazed. Next, immediately layer onto the biscuits.

4. Assembling the Biscuits: Cut a buttermilk biscuit in half and top the bottom biscuit slice with a piece of spicy fried chicken, smoked cheddar cheese slice, red eye glazed bacon, and a fried egg. Enjoy immediately while still hot.