BLT with Spicy Avocado Yogurt Mayo

BLT Avocado Yogurt mayo

A BLT is an American classic.  The combination of bacon, lettuce, and tomato with a little mayonnaise and a crusty bread make the perfect sandwich.  A BLT is always my “go to” when I don’t know what else to order in a deli or diner, because it is not difficult to make; however, the quality of the sandwich is all dependent on the quality of the products you use.

Today I bring the sandwich to a higher level by choosing a whole grain sour dough bread, thick sliced bacon, and instead of mayonnaise, I made a spicy avocado yogurt mayo.  It is simple and delicious, and adds more protein to the sandwich to counteract all the carbs from the bread. Give this a try. . . . you won’t be disappointed.

Ingredients:

16 – slices thick cut bacon
8 – slices whole grain sour dough bread
2 – large ripe tomatoes
Romain lettuce
1 – ripe avocado
¼ – cup fresh lemon juice
½ – cup plain greek yogurt
½ – tsp. salt
¼ – tsp. white ground pepper
1/8 – tsp. cayenne pepper (more or less to your taste)

Directions:

Start by frying the bacon in a large skillet until it is golden brown.  While the bacon is frying, let’s make the avocado yogurt mayo.

Cut the avocado in half lengthwise and remove the pit.  Scoop out the avocado and add it to a food processor (you can also use a blender).  Next add the greek yogurt, lemon juice, white pepper, salt, and cayenne pepper.  If you do not like spice, use half the amount of cayenne pepper. Blend thoroughly until smooth and creamy.  Cover and set aside until the bacon is ready.

Spicy avocado yogurt mayo
Spicy Avocado Yogurt Mayo

You can make the avocado yogurt mayo ahead of time as long as you cover it well so that no air gets into the container.  

Once the bacon is nearly cooked, place it on a paper towel to drain.  In the meantime you can start to prepare the toast.  Slice the sour dough bread and toast it lightly.  Once the bacon and toast are done, it’s time to assemble the sandwich.

Spread a generous amount of the avocado yogurt mayo on both slices of bread.  Then place 4 slices of bacon on one half.

BLT

Next top it off with two large slices of tomato, and romain lettuce.  

It’s that simple.

Enjoy!

Makes 4 sandwiches




Brussel Sprout Hash and Eggs

Brussel Sprout Hash, Bacon, Potato, Eggs

Brussel sprout hash and eggs is a delicious and healthy meal any time of day—breakfast, lunch, brunch, or dinner.  I don’t know about you, but my family and I like all-in-one meals, and this hash fits the bill perfectly. The shredded brussel sprouts are enhanced with a little bacon and diced potato to make a very tasty hash. The egg on top balances out the meal perfectly.

Ingredients:
1 – lb. brussel sprouts
1 – large red potato
2 – slices of thick-cut bacon
1/2 – cup diced red onion
1/4 – tsp. red pepper flake
1/2 – tsp. salt (or to taste)
1/2 – tsp. ground black pepper
4 – eggs

Directions:
Peel the potato and dice it into small pieces about the size of a blueberry. Finely dice the bacon and add about 1 tablespoon olive oil to a large skillet. Once the oil is heated, add the bacon and cook about 2 minutes. Next add the potatoes and diced onion. Sprinkle about 1/4 teaspoon of salt and black pepper, red pepper flakes, and stir well. Cook about 5-6 minutes until the potatoes are about half way cooked.

While the potatoes are cooking, thinly slice the brussel sprouts. Add a little more oil to the skillet if needed, then add the brussel sprouts along with the remaining salt and black pepper. Stir well, and add 1/4 cup water. Cover and cook about 10 minutes until the spouts are tender. Stir occasionally.

When the hash is ready, turn off the heat and set aside. In a small skillet, fry one egg over easy for each serving. Add a little salt and black pepper to taste.

Place a helping of hash and top off with the fried egg.

Makes four servings.

Enjoy!

Brussel Sprout Hash, Bacon, Potato, Eggs




Frisée Lardon Salad

Frisée Salad, Bacon, Egg

Frisée Lardon Salad

Serves: 4

Frisée Lardon salad is a popular item in French Bistros and one of my favorite salads. This is a recipe from Petit Trois, Los Angeles, California that I found on the website “Bon Appétit”. It is easy to make, and delicious. If you are a fan of this salad, you will agree that it is the real deal.

Ingredients:
2 – tbls. Extra Virgin Olive Oil
4 – oz. slab bacon
1/3 – cup diced shallot
1/2 – cup red wine vinegar
4 – eggs
1 – tbls. distilled white vinegar
2 – large heads of frisée salad
Salt
White ground pepper

Directions:
Put a small pot of water on the stove to boil and add the white vinegar. In the meantime, wash the salad, cut to desired sized pieced, and let dry off.

Slice the bacon into 1/2″ strips.

Add 2 tablespoons olive oil to a large skillet. Add the bacon and cook it on high until it is crisp on the outside, but be careful not to burn it or to let it dry out. When the bacon is almost done, turn down the heat to medium and add the diced shallot.

Sauté about 2 minutes, stirring often. Turn the heat off when ready.

Now it is time to poach the eggs. I use a little trick to poach the eggs. Place a 3″ high stainless round mold into the boiling water. It should stick out above the water. Carefully add one egg into the mold, being careful not to break the yolk.

Use a slotted spoon to gather the egg white to help to form the poached egg. Let cook about 2 minutes and carefully remove the egg with the slotted spoon and place it on a plate and set aside. Continue and cook the other 3 eggs in the same manner

When the last egg is being poached return the bacon and shallots to the heat. When the temperature of the mixture starts to come up, deglaze the pan with the red wine vinegar. Add a little salt and white pepper to taste. Reduce the heat and cook about three minutes to reduce the vinegar by half. Turn off the flame and add the frisée and stir to coat all the leaves with the bacon and vinegar dressing.

Remove promptly to serving plates. Top each with a poached egg and serve immediately.

Enjoy!




Bucatini all’Amatriciana

Bucatini, Pasta, Amatriciana, Pancetta

Bucatini all’Amatriciana is a classic Roman dish. The sauce is hardy and pairs perfectly with the thick bucatini pasta.  This is one of my family’s favorite meals.  When we visited Rome this is one dish that we ate multiple times.  This recipe is also very popular with my niece, Jasmine.  She asks me to make this for her every time I visit her.

The sauce is simple to make, and uses only a few ingredients.  I am making the dish with pancetta (Italian bacon) instead of the traditional guanciale (pork cheek) because it is easier to find.  I think the taste is equally good.

Ingredients:

1 – lb. bucatini pasta
1 – 28 oz. can San Marzano whole peeled tomatoes
1 – medium – large onion
3 – cloves garlic
6 – oz. pancetta
1/2 – tsp. crushed red pepper flake (or to taste)
1/4 – tsp. salt
1/4 – tsp. fresh ground black pepper
1/2 – cup pecorino romano cheese

Directions:

Cut the onion in half, then make thin half-moon slices.  Heat a large skillet and add 2 tablespoons of olive oil; add the onion and sauté until translucent.  In the meantime, dice the pancetta into small pieces and mince the garlic.  Once the onions are translucent, push them to one side of the skillet and add the pancetta.  Cook until lightly browned; add the garlic, crushed red pepper and cook about 1-2 minutes more.

Blend the whole peeled tomatoes in a blender, just for a couple of seconds.  Pour the tomatoes into the skillet and add salt and pepper and stir.  Be careful not to use too much salt because the pancetta is salty.  You can always add more later.  Once the tomatoes start to bubble, turn down the heat to a simmer, cover, and cook for about 20-25 minutes.

Put on a large pot of water to boil.  Add salt and throw in the bucatini.  Cook as directed on the box, but check it about 2 minutes prior to the time the directions suggest. The pasta is best if it is cooked al dente (it should be a little firm to the bite).

Drain the cooked pasta and place in a large serving bowl.  Add the sauce and pecorino cheese and serve.

Enjoy!