B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit. SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack. I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing. My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!
I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad. It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes. Dill buttered fish sounds good! Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill. For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them. There may be a good reason for the former method over the latter but I don’t see it. Leaching out the nutrients, maybe?
Pork tenderloins, pounded thin, make for fine sammiches. I floured this one, dipped it in egg, and then into bread crumbs. Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn. They will cook pretty quickly being all thin like that. I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you. I had no lettuce or there would be some on there, shredded just so.
The local Kroger had pork butts way cheap so I bought a couple, one for freezing and one for immediate use. It got a dry rub and sat for a while and then was dropped into a covered pot with some broth to braise in a 350 oven. I think it was in there for about four hours. Long enough the bone pulled right out. I bought a bag of shredded cabbage to make a slaw so I wouldn’t need to break out the counter top machine. The dressing is mayo with a little rice vinegar, salt and pepper, a daub of Dijon, a squeeze of lemon juice, and a sprinkle of red pepper. These didn’t get any BBQ sauce because they taste good without it but the one I made for Mrs J got a good toss in the skillet with Sweet Baby Ray’s finest.
for the garden to produce a fat juicy ripe tomato to slice for a BLT.I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same. We have a few tomatoes from Kroger’s that are closing in on their use by date. That is a commercial blend of Creole seasoning sprinkled on the sammy.
We swung by the supermarket deli to pick up some of their fried chicken and a couple of sides – we had been shopping garden centers and were getting hungry with nothing quick to eat in the fridge. We really didn’t want to go to a burger joint or the Chinese buffet. Mrs J picked a pair of cold salads while I grabbed a box of chicken. She opted for a mustard potato salad and something that was labeled as “summer slaw”.
The summer slaw was pretty good, we looked online for a copycat recipe but didn’t find anything that looked close. It had tomato bits, cabbage, and green bits that were sliced green onion tops and something else – green bell pepper or maybe cucumber with the skin on. We went with “both”. The dressing was thin and white and put me in mind of the dressing I use for the copycat KFC slaw dressing.
I whisked a dollop of mayo with buttermilk and rice vinegar, added Splenda to taste, and celery salt with ground white pepper. It may not be what the deli used in theirs but it came out pretty good!
one small head of cabbage, shredded fine
half of an English cucumber, minced
1/4 cup of minced green bell pepper
two small tomatoes, seeded and chopped small
a small bunch of green onions, thinly sliced tops only
1/4 – 1/2 cup mayo
1/4 cup buttermilk
1/4 cup rice vinegar dressing (the flavored stuff)
sugar (Splenda) – go with 1/8 -1/4 cup
celery salt and white pepper to taste
* Just guessing after the fact on the dressing quantities.
We were quite taken with the store-bought baked potato salad we bought the other day at the market. I was determined to make some and today seemed like a good day. Alas! I could only turn up a handful of small yellow potatoes. I did have a little bag of Brussels sprouts so I thought “why not”? I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first. When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo, about a cup each. Also add chopped crisp bacon, I used six slices, and a fair measure of cheese. I have about one and a half cups of mixed cheddar and jack cheese. Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient. I did rethink and add a bit of chopped parsley for a garnish. The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table. Yes, we keep napkins at the table. LOL
The little smashed potatoes worked well with this. Boil the potatoes until they can be smashed easily with a spatula then pop them into hot oil. I had the deep fryer going for another project so I used it but they would fry nicely in a skillet with olive oil. The golden potatoes are good for this. That tomato was from the garden but I don’t know how much longer we’ll have them. We decided to rip out all but one tomato bush because I am done with canning sauces and juices and ketchup and soup. Last year was a near total loss for tomatoes so this year we planted extra fearing a repeat but it may have been the best year ever. I’ve been boiling down 3 5-gallon buckets per week for the last month and more and I deem our supply sufficient.
I wanted to use a big tomato from the garden because it was just perfect and it’s hard to find a better place to put a big thick slice than on a bacon sammich. I like the basil on these in place of the usual lettuce, and the fried egg is now considered as a required part of the ensemble. I used sliced sourdough for this one.