"Sharing What I Like to Eat & Drink"


Navigation:





Support this web site by clicking and purchasing


Recent Recipes:

Creamy Mushroom Chicken

Salmon Bowl

Honey Chipotle Cashews

Croutons

Caeser Salad





Quick Tip:

Plastic Produce Bags
I use the bags in the produce section for waste like vegetable skins, rinds and other throw away items. It's faster and easier than visiting the garbage can all the time. It's a variation of Rachael Ray's tip to use a bowl for waste but without the clean up.





Latest Review:

Watermelon Dorado
Screen Shot
See ALL Reviews




Fun Stuff:

John Mark's Favorite Cooking Shows



RSS Feed
Entrée
BLT and A Thursday, December 10, 2015
BLT and A

Who doesn't love a classic BLT? That crispy bacon, ripe tomato and fresh iceberg lettuce are making my mouth drool right now. And don't forget the copious amounts of mayonnaise that set this BLT off onto a whole 'nother level. With all that tasty oil and fat, it really needs something to cut it. That's why this recipe is about marinading the tomatoes in vinegar and then stacking the components intelligently to achieve the highest return of taste.

BLT and A

Start preparing the tomatoes before the bacon as we want as much vinegar absorption as possible. Slice a ripe tomato at least a quarter inch thick. Place the slices on a plate and drizzle with rice vinegar. Follow with a pinch of salt and pepper for each slice. It's important to season each component to get that flavor explosion.

BLT and A

The hot debate is chewy or crispy bacon. To each his own. I like crispy bacon but use what you like. To get the perfect crispy bacon, use the oven at 400 degrees Fahrenheit. Flip two times during the process and you will achieve stellar results. If you want more details, see a previous post called Perfect Bacon.

BLT and A

I prefer the classic BLT but a lotta people like the BLTA so I've prepared both. I've replaced one side with avocado but that's because I love mayo and can eat it right out of the jar... Seriously! Feel free to replace both sides of mayonnaise with avocado. Do make sure to season the avocado with a pinch of salt and pepper. The seasoning will really make the avocado flavor pop more.

BLT and A

The stacking order of a BLT is very important. How the ingredients interact with each other and touch your palette are crucial to maximizing the flavors. The meat is on the first layer so it touches your tongue first, exploding with that smoky and salty pork flavor. I like the marinaded tomatoes next so the juice disperses quickly and the vinegar cuts the pork fat. Lettuce is the top flavor because it really has no flavor, just crunch appeal.

Here's the short version of the order as it would look on a sandwich:

Bread
Mayonnaise
Lettuce
Tomatoes
Bacon
Mayonnaise
Bread

BLT and A

Serve your BLT or BLTA with some salty chips and a sour pickle wedge. The pickle is a perfect pairing for the fatty BLT as it will cut the fat and make it feel lighter. Of course, the marinaded tomato and crispy lettuce also help. The important lesson is remembering how opposites often make great pairings.

   

Ingredients: Serves: 2

Sandwich
  8 Slices Bacon
  4 Slices Bread (Toasted)
  4 Slices Tomato (Cut Thick)
  4 Tbsp Rice Vinegar
  4 Pieces Iceberg Lettuce
  4 Tbsp Mayonnaise
  2 Pinches Salt (for Tomato Slices - more if you substitute Avocado for Mayonnaise)
  2 Pinches Black Pepper (for Tomato Slices - more if you substitute Avocado for Mayonnaise)
Sides
  2 Each Dill Pickle Wedges

Steps: Prep Time: 30 minutes

Marinade Tomatoes
Slice tomatoes thickly and marinade in vinegar, salt and pepper.
Cook Bacon
Cook the bacon in the oven at 400 degrees Fahrenheit for approximately 20 to 25 minutes. See previous post titled Perfect Bacon for detailed directions.
Toast Bread
Toast the bread to your desired crispiness. I prefer it somewhere between toasted and untoasted.
Assemble
Assemble the sandwich in the following order: bread, mayonnaise, bacon, tomatoes, lettuce, mayonnaise and bread.
Serve
Serve with salty chips and a dill pickle wedge.

Comments:

Scott Hartman 12/14/2015
  Hi John Mark! It's been a long time and I hope life has treated you well. I'm a full time musician and teacher and having a blast. I cooked in a French restaurant when I was young and still cook formal dinners for non-profit donors. Pretty fun. Send me a mail and let me know how you are doing. Scott
Response by:   John Mark Osborne
Good to hear from you again. I'll send you an email privately!

Add Comment:

First Name: *
Last Name:
Email: *
Web Site:
Comment: *
 Email Addresses will not be shared on the web site!