We've discovered how to reinvent the breakfast sandwich - one that doesn't care if you're just waking up or going to bed.
Holler and Dash's (6268 West Irlo Bronson Memorial Hwy, Celebration) Director of Culinary, Brandon Frohne, introduced us to his Pork Rambler Biscuit. It has a modern, Southern spin, partly because of the flour.
"That type of wheat doesn't grow up north," Frohne said. "It's a soft red winter wheat."
Chef prefers pork with some good marbling to it, as you tend to get juicier results. The meat is stacked between two layers of blackberry butter that cascades through the nooks of the biscuit. And we can't forget about the onion straws covered in chicken dredge.
"We hit it with a little bit of buttermilk so it gives it a nice little tang," he said.
Nom nom nom. Let's cook!
Pork Rambler Biscuit
Yields 1 portion
Ingredients:
- 1 house made biscuit
- 2 oz portion of Heritage pork loin
- 3/4 cup seasoned flour dredge
- ¼ cup Nashville Jam blackberry jam
- ½ cup julienned onions
- ¾ cup softened unsalted butter
- 2 tbsp. buttermilk
- Oil for frying
- Kosher Salt and pepper for seasoning
Preparation:
For the onion straws:
Combine onions and buttermilk into a mixing bowl. Toss well to evenly coat. Add ½ cup of
chicken dredge into the bowl. Toss onion evenly into dredge, and place cook in a deep fryer for
2 minutes until golden brown. Remove from fryer and allow to drain on a plate lined with a
paper towel. Sprinkle with salt and pepper.
For the pork:
Add remaining ¼ cup of seasoned flour dredge to the mixing bowl. Coat pork in dredge and fry
at 2 minutes or an internal temperature of 145 degrees. Remove from fryer and drain on a
plate lined with a paper towel. Sprinkle with salt and pepper.
For the blackberry butter:
Add jam to a mixing bowl. Pinch off dime size pieces of butter into the mixing bowl. Season
with a scant of salt. Fold together gently with a spatula.
To assemble:
Split biscuit. Place 1 oz of blackberry butter on the bottom of the biscuit. Top with the pork
loin, 1 oz of blackberry butter, onion straws, and biscuit top.
Mango Jalapeño Craft Soda
Yields 1 Soda
Pepper Mash Ingredients:
- 3 jalapeños
- 1 tsp kosher salt
- 2 oz sugar
- 2 oz water
Soda Ingredients:
- 3 Mint leaves
- ¼ tsp jalapeño pepper mash
- 2 oz of mango syrup
- 6 oz Ice
- 4 oz Sparkling water
Preparation:
To make the jalapeño pepper mash:
Remove tops of the jalapeños. Cut in half. Measure out salt, sugar, and water.
Add all ingredients into a food processor. Turn on and pulverize for 20 seconds. Remove
mixture from the processor, and pour into a sieve positioned over a storage container. Discard
seeds, and reserve the juice to make the soda.
To make the soda:
Place mint into a soda glass. Muddle 10 times with a muddler.
Add ¼ tsp pepper mash and mango syrup to the glass. Add crushed ice. Fill with soda water
until you reach the bottom lip of the glass. Mix well for 10 seconds with a cocktail stir spoon.