Blts With Caesar Mayo Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
• In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
• In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
• In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
• Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

Steps:

• Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
• While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
• Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
• Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
• Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.

Steps:

• The BLT Caesar is Chuck Hughes' ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish.
• For the prosciutto rim: Preheat the oven to 350 degrees F.
• On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside.
• Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns.
• For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use.
• For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.

Steps:

• In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels.
• Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl.
• Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Steps:

• Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
• Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
• Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
• In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.

Steps:

• Tangy Garlic Mayo: Mash minced garlic with a spoon until you get a pasty consistency. Stir garlic, mayo, balsamic vinegar and lemon juice in a bowl until thoroughly mixed.
• BLT Club:.
• Spread garlic mayo on first piece of toast, top with 2 leaves of lettuce, 3 slices of bacon and 2 slices of tomato.
• Spread garlic mayo on both sides of second piece of toast and place on top of first layer of sandwich. Top with 2 leaves of lettuce, 3 slices of bacon and 2 slices of tomato, salt and pepper to taste.
• Spread garlic mayo on last slice of toast, place on sandwich, then cut diagonally and serve. (fries and a pickle spear are a good side).

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.

Steps:

• 1. In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels. 2. Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl. 3. Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.

Steps:

• Mix basil, mayonnaise and butter in processor until basil is finely chopped and mixture is well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain.
• Spread half of mayonnaise mixture over 1 side of 6 bread slices. Top each with 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top tomato slices with avocado, then with bacon strips, onion and lettuce. Spread remaining mayonnaise mixture over remaining 6 bread slices. Place bread slices atop lettuce. Cut sandwiches in half and serve.

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard, anchovies, Parmesan, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.