Tiana Makes the Ultimate Breakfast Sandwich

[landline ringing]

I think somebody is at the door.

[Female] That's just his phone over here.

Oh.

[Male] T's so young she doesn't know what a landline is.

[T laughing]

I know that that's a landline, alright?

[upbeat music]

What's good everybody?

It's your girl Tiana Gee aka T.

And today we're gonna be making

the ultimate breakfast sandwich, okay?

Here in LA, we brunch all day long.

So this is the kind of thing

that you can have early in the morning,

in the middle of the day, or even for dinner,

if like you live life on the edge.

'Cause who doesn't have breakfast for dinner sometimes?

[upbeat music]

Chef T take three.

This chicken sausage is inspired

by one of my favorite ultimate Filipino sausages,

which is the longanisa.

It's a sweet and spicy sausage typically made with pork

but today we are gonna be using chicken.

I am gonna just add a little bit of kosher salt,

pop some chili flake in there, add some brown sugar,

banana ketchup, the best ketchup ever.

It's really sweet, acidic, there's some spice in here.

Also, it's gonna give it that nice red look,

which is what longanisa really looks like,

it's like really, really red.

Wanna pop some soy sauce in here.

I'ma give this a mix.

I wanna emulsify it, incorporating some air into it.

Giving it in a nice mix.

I am going to micro-plane in my garlic cloves

because we can't have longanisa without garlic.

Then we're going to add some sage into this

just because the sage is essentially an aromatic

in our sausage.

It's very nostalgic for me.

I used to eat a lot of sausages when I was younger.

I'm a sausage over bacon.

And that's just who I am, all right?

Sausage, bacon, I'm sausage.

I'm just going to take them up, stock them, roll them up.

I'm just gonna do a little chef's knot.

And then we'll chop this down.

It's gonna hang out in there with the chili flake

and they're gonna marry and like become best friends.

So I'm gonna give it another mix.

Incorporate some more air in there.

You want the sausage to be like really sticky.

You want it to hold up.

Because when you form the patties,

you don't want them to fall all over the place.

We're gonna add a little bit of fresh, cracked pepper.

I'm gonna give it one more mix

and then I'm gonna pop it into the fridge.

So that way, when we take the patty out,

it's easy to form because it's cold to the touch.

I'm gonna get my hands in there.

Don't worry guys I'm washing them after this,

wash my hands every step of the way.

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We're gonna pop in some flour, baking powder,

baking soda, some salt.

I'm just gonna give it a mix.

I'm gonna take our frozen butter.

Key, frozen butter.

You guys gonna make sure your butter is cold

when you guys make these biscuits

because you wanna make sure it doesn't melt.

You don't want the butter to melt at all.

Cold butter is what makes a biscuit really flaky

and gives it those layers.

I'm going to cut it down just into smaller pieces

so they're more manageable.

We're going to take the butter

and we're going to cut it into our flour.

So we're breaking the butter up pretty much.

We are breaking the butter up into tiny little pieces

until they resemble little granules of butter

to the point where it doesn't look like

there's any butter chunks in here.

This is the fun part.

This is when we start having fun.

So I'm literally smushing the butter between my fingers.

You see that?

So they're like nice and flat pieces.

And I'm doing that to every single piece of butter.

What makes a good biscuit?

Each time I tossed the flour...

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Butter in my fingers, I'm incorporating TLC

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and love and care, all right?

So that's what makes a good biscuit.

Aside from all the butter and buttermilk,

that's going in this, lots of love.

Lots of love is going in here as well.

We are at the point

where we're going to add some buttermilk into the mix.

To do that I'm just gonna create a little bit of a well

in my dry ingredient butter mix,

I'm gonna pop the buttermilk right in the center of that.

At this point, though,

I like to switch over to a rubber spatula

just because I don't like biscuit dough

to get all stuck in here.

So we're creating a rhythm

and we're gonna just mix this in the bowl

until the dough forms.

And once the dough forms,

we're gonna take it out onto our surface

and we're going to knead these biscuits.

So we're gonna take some bench flour now,

just a little bit, sprinkle the surface.

We're gonna pop our biscuit dough onto the surface,

and we're just gonna make sure

everything is coming together,

gonna begin to knead it.

I can tell that the dough is forming, but it's not one yet.

There's bits and pieces that haven't come together.

So what we're doing is we're just kneading it,

making sure everything is cohesive, breaking a sweat.

That's how, you know, the biscuits are gonna come out.

I don't wanna overwork the dough

and I'm rolling it into somewhat of a rectangle

just because I know that I'm going

to cut the biscuit into squares.

If you guys feel like cutting them into circles,

do your dance, do your thing.

This is a perfect thickness for what I'm looking for.

I'm probably like an inch.

Make sure it's like, even.

I realized this side is a little bit taller than this side.

So I'm just gonna roll it out.

I'm gonna cut this.

Oops.

A little bit uneven, but that's okay.

There's this and this.

Honestly, I don't wanna throw this out,

I'm gonna like make a makeshift weird biscuit.

I always do that with the rest of my dough.

And then I ended up giving it to my dog.

My dogs eat good, all right?

Now we are going to brush them with some egg wash

and pop them in the oven.

The purpose of this egg wash is gonna make a nice,

beautiful golden top to our biscuit.

Just gonna brush a little bit on there evenly.

Do you like how uneven

and just like artistic these are really,

these are just... [laughs]

These are looking crazy.

Look how uneven they are. [laughs]

Do you love it?

Looks great. Okay.

So we're gonna take our biscuits

and we're gonna pop them in the oven.

So the biscuits have been in the oven for about 10 minutes.

So at this point,

I like to take a little bit of melted butter,

brush them right on top.

And then once we brush these with butter,

we're just gonna pop some flaky, Maldon salt.

Those are gonna go back into the oven

for about four minutes.

[Male] Why is that?

Just to finish the baking process.

Biscuits are out of the oven.

So I'm just gonna drizzle a little bit of honey

on top of the biscuits because I don't think

that you can have a biscuit without honey.

Where do they do that at?

Let me know 'cause I never wanna go there.

Where do they do biscuits without honey?

Don't invite me there.

You don't wanna go crazy.

It's just to complement it.

We are going to start by mixing our eggs,

getting our eggs ready for our sandwich.

We're gonna do six eggs.

We're just going to add a little bit of salt,

some fresh cracked pepper.

Let me give this a nice whisk.

So that looks great.

While we're at the chopping block,

we are going to go ahead and get our chives cut up

for our eggs.

I'm gonna just take a little bit of the chive off the top.

The ends don't really get down with those very much.

And then I'm just going to cut, cut, cut, cut.

We're gonna just fold these chives into the eggs

at the very end.

It's gonna give it a nice freshness to it.

And now we're gonna form the patties.

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So now that they're cold,

they're a lot easier to form,

to go back and forth between my hands.

Hand made chicken sausage patties,

'cause there's no better way to do it, right?

So it took a while to get like the consistency

kind of right.

Because with pork, it's easy to do,

throw it in there, sausage forms, yada yada, yada,

but with chicken, I mean, chicken is a lot more delicate.

So it took me a while to get the sausage right.

To get that flavor profile that I'm looking for.

So the part you guys are all excited for.

I know why you guys tuned in.

You guys wanna see my magic stove top.

[upbeat music]

Boop, boop, boop,

boop, boop, boop, boop, boop, boop, boop, boop, boop.

[upbeat music]

There we have it.

Okay.

Now, let's do the dang thing.

Let's turn these guys on.

I'm just gonna add a little bit of oil

to our sausage pan, pop some patty in a sausage pan.

Take some more patty, pop it in the sausage pan.

Wow, wow, who smells that?

Who smells that?

Maybe I'm first one because I'm closest.

Okay, I'm smelling garlic.

I'm getting that brown sugar caramelization immediately.

So things are getting brown really quickly.

We're adding some butter into our non-stick pan.

Look at me, I'm doing one hand here, one hand here.

Eggs are going in and there is lots of sugar in these.

So they're gonna caramelize.

I'm taking this now that we have some space,

I'm adding the last patty.

Simultaneously, I'll be scrambling some eggs.

Once the eggs look like this, though,

I tend to like turn the heat down

because I don't want them to be so scrambled

to the point where they're like individual scrambles.

And then I'm gonna flip over just slightly.

So they're scrambled, but they're not like super scrambled.

They're like foldable still.

So now I'm gonna pop some cheeves in there.

Oops.

Cheeve bowl.

Eggs are done, finished.

Sausage patties we're flipping this.

While the eggs are hot,

I'm gonna pop the cheese onto the eggs.

So hot pepper jelly, hot pepper jelly, all right?

This is going to, first of all, it's like a jam.

Biscuits love jam, jam loves biscuits.

So I'm gonna do a little bit of a shmear right on top

or on the bottom.

Who knows which is which at this point.

Jam has fallen all over the place.

Boop,

boop, boop.

All right, hot pepper jelly is on there.

We're gonna go chicken sausage,

really hot right on the bottom.

Wait a minute was that a bottom?

I do that.

I do that all the time.

I do that way too often.

They're brown on both sides.

I mean, when you touch it, they should like,

this one is definitely not done.

That one, done.

It's given me a little pushback.

It's given me like a, yo I'm done stop playing with me.

This one is like, eeeeh waaaa-waaah-waah,

I need some more time.

That's fine.

We're adding some eggs

and cheese straight like that to the top.

This is gonna be fantastic.

The ones that are done we're just doing a little pinch,

pinch of arugula.

Arugula is nice and peppery.

And I think it'll just like accent the pepper

that's already in here.

So there's chili in there.

There's black pepper in there.

Yeah, and 'cause we love arugula, arugula's beautiful.

That was three.

And last but not least, all right?

Our last egg!

Look at that guys.

We're building breakfast sandwiches.

Wow.

Last one.

This looks chaotic.

Just how I like it.

Looks chaotic, looks a mess, smells great.

It's gonna taste even better.

Ooh, look at that.

The juices are just like seeping into the biscuit.

Wow, perfectly imperfect.

Who's ready to eat one of these?

[upbeat music]

Now that we have like assembled this amazing sandwich,

I'm gonna be a lady and cut it in half

because we all know T's a Savage.

I think I'm ready to take a bite.

All right, let's do it.

This looks great.

Hm, yo, this sausage patty is insane though,

but the texture from the biscuit, that nice fluffy egg,

that hot pepper jelly on the bottom

is really just like playing a song

with all the other peppers and chilies that are inside this.

Honey on the biscuit is dancing

with the brown sugar inside the patty.

Chives are coming through nicely.

This is the way to brunch in LA, all right?

This is the best brunch breakfast sandwich at me.

If you're making this after a night out,

what kind of night out?

Is somebody coming over and waking up in the morning

and eating a biscuit with you?

So this is the best thing to make.

This is like seal the deal.

If you make somebody this biscuit, it's a rap, game over.

Call the pastor.

[upbeat music]

I know what a landline is, I really do, all right?

Actually still have one for my fax machine so,

people still fax.