SOUTHERN FRIED BLT
I'm really not big on tomatoes-but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you've gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. -Stacy King, Rome, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels., To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.
Nutrition Facts : Calories 634 calories, Fat 45g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
COUNTRY FRIED BLT W/ FRESH HERB AIOLI
Categories Sandwich Pork Appetizer Fry Cocktail Party Quick & Easy
Yield 16 sandwiches
Number Of Ingredients 20
Steps:
- 1. ADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL. 2. ADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL. 3. IN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A ½ INCH. HEAT TO 350 DEGREES. 4. DIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED. 5. FRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN. LET BACON DRAIN ON PAPER TOWEL. TO ASSEMBLE THE SANDWICHES PUT A GENEROUS AMOUNT OF THE AIOLI ON EACH BUN. ADD THE TOMATO W/ A PINCH OF SALT AND PEPPER, 2 - 3 SLICES OF THE BACON AND THE LETTUCE. SECURE W/ LONG TOOTH PICK THROUGH EACH SIDE OF THE BUN.
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
EASY TO REMEMBER LOW COUNTRY BOIL
People make Low Country Boils seem like so much trouble. This is the Low Country Boil we use for parties and just general get togethers. We usually use a 60 quart pot with a strainer to serve about 20 people. More people can be served by the same pot. Just use two strainers to make it easy. We use a "fish fryer" gas burner to heat the water. We haven't had a complaint yet. In the tradition on the South, you should have left overs to send with guests.
Provided by Aubrey Green
Categories One Dish Meal
Time 1h
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place your pot and strainer on the burner and fire it off. Add the salt and Old Bay.
- Let the water come to a hard boil.
- Add potatoes and onions. Wait 10 minutes.
- Add sausage. Wait 10 minutes.
- Add corn. Wait 10 minutes.
- Add shrimp. Wait 2 minutes then turn off the heat. Wait 2 more minutes.
- Immediately remove the strainer from the pot! If you don't, the shrimp will be tough. (Not good at all).
- If you need more room in the pot for having more guests cook all everything except the shrimp. Take that strainer out and put your spare strainer in and then cook the shrimp just like the above recipe.
Nutrition Facts : Calories 1433.7, Fat 77.3, SaturatedFat 27.1, Cholesterol 1056, Sodium 172981.1, Carbohydrate 45.6, Fiber 5.3, Sugar 4.6, Protein 133.2
COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI
Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties.
Provided by Jerry Norman
Categories Pork Recipes
Time 45m
Yield 16
Number Of Ingredients 17
Steps:
- Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
- Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
- Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
- Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.5 g, Cholesterol 49.1 mg, Fat 25.3 g, Fiber 1.8 g, Protein 8.4 g, SaturatedFat 5.9 g, Sodium 399 mg, Sugar 1.7 g
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