Cooking Classics: The New BLT

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham AlabamaCooking 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.


Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickBLT 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. 

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickPeanut 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.

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Modern-Parties-Southern-Hostess-Classic-Recipes-Tailgating-Football-PartyFROM 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.

Cooking Essentials. Non-Stick Skillets. Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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