Cooking Classics
The Technique
The New BLT
There are many ways to make a stellar bacon, lettuce & tomato sandwich & I actually have several combinations I absolutely love depending on the season. In the summer months, Farmhouse White Bread with Buttermilk-Herb Barbecue Sauce is wonderful when smoked pulled pork becomes a weekly staple & if a few fried green tomatoes are available, by all means add them to the stack. In the winter, an old-school version will suffice with a substitution of peppery arugula while fall just begs for the addition of caramelized onions & pimiento cheese. However, one of may favorite ways to enjoy a BLT is when a freshly prepared batch of hummus is in the house. I’ve been making Peanut Hummus for quite some time now as it’s so versatile & delicious. Peanut butter replaces the traditional use of tahini paste but I’ve also made it with loads of crunchy peanuts if I have them available. Peanut Hummus tastes great on a variety of sandwich combinations, garden fresh salads & it may also be served as a dip with chips, cucumbers, tomatoes & olives for an effortless appetizer. Peanuts may be used in many unexpected & traditional recipes so be certain to brush up on several popular selections as outlined in Rebecca Gordon’s Cooking Class Lesson No. 6: Legumes. In the meantime, learn how to make The New BLT that is perfect to serve for meals all season long.
BLT With Peanut Hummus
makes 4 servings
8 slices Pain de Mie, toasted
1/2 cup Peanut Hummus
4 green lettuce leaves
8 ripe tomato slices
8 slices cooked thick cut bacon
Kosher salt & pepper
Layer 4 pieces of the bread with half of the Peanut Hummus, the lettuce, the tomato & the bacon. Top with the remaining Peanut Hummus. Sprinkle with a smattering of kosher salt & pepper, then top with the remaining bread slices. Slice the sandwiches in half.
Peanut Hummus
makes about 1 3/4 cups
1 {15.5-oz} can chick peas, rinsed & drained
A few fresh parsley leaves
3 Tbsp fresh lemon juice
3 Tbsp peanut butter
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 cup water
Blend the first 8 ingredients in a food processor on High & with the motor running, add the water. Continue blending until the mixture has an even consistency. Stop to scrape down the sides of the bowl with a rubber spatula during the process. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Cook Bacon
A BLT With Peanut Hummus may be served with potato salad, slaw, deviled eggs or potato chips for wonderful lunch or dinner mealtime options. Knowing how to prepare bacon properly is an important component when making a sandwich of quality. Follow these pointers for success in your own kitchen.
The Technique
Start with a 12-ounce package of bacon. Place 6 to 7 pieces side by side in a large non-stick skillet being certain they do not overlap. Place the skillet over Medium heat & cook about 5 minutes. Turn the bacon slices & cook a few minutes more. Turn the bacon slices again after a few minutes. Once the bacon begins to get crisp, lower the heat a smidgen. As the bacon cooks, small particles will collect in the bottom of the skillet which may cause the grease to release smoke. Turn the bacon often at this point to ensure evenly cooked slices until crisp but not burned, about every 30 seconds. Turning the slices often helps to create the signature ridges in a good piece of bacon.
Remove the bacon from the skillet & place over a stack of paper towels. Repeat the procedure with the remaining bacon slices. Expect them to cook a little more quickly as the bacon grease is already hot. Wrap any remaining pieces in a paper towel & chill up to 3 days. Rewarm them about 15 to 20 seconds in the microwave on High power.
The Tune
“Irresistible You” Bobby Darin
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Rebecca Gordon
Be sweet.
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