RCP: Cherokee Purple Tomato BLT with Apple Wood-Smoked Bacon

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RCP: Cherokee Purple Tomato BLT with Apple Wood-Smoked Bacon

Postby Karen/NoCA » Sat Jun 22, 2013 3:06 pm

From the Kendall Jackson Culinary Team

This was one of the best BLT's I've had. The Cherokee Purple Tomatoes were prime. Plus the mayo, hot paprika combo was very nice.

1/2 cup mayonnaise
1 tsp hot pimentõn
2 cups baby arugula or mixed greens
1 tablespoon evoo
8 slices sourdough bread, toasted
2 Cherokee Purple heirloom tomatoes, or other large red, or black heirloom tomatoes, sliced
Sea salt to taste
8 ounces apple wood smoked bacon, cooked until crisp
4 ounces dry jack or semi dry jach cheese such as Vella Mezzo Secco, shaved or thinly sliced
Wine Pairing: Syrah

Whisk mayonnaise and pimentõn together.
Gently toss salad greens with evoo to coat
Spread 1 Tbs. mayo over each slice of toast. Layer 4 of the toast slices with the tomatoes, a pinch of salt, bacon, cheese and dressed argula. Top with remaining toast slices.
Serves 4

My notes: used Best Foods mayonnaise, and added the paprika to my taste
I had Half-Sharp Paprika on hand and used that
I did not dress the lettuce, used purple leaf lettuce
I used Danish Havarti with Caraway Seeds, sliced very thin
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Re: RCP: Cherokee Purple Tomato BLT with Apple Wood-Smoked Bacon

Postby Mike Filigenzi » Sat Jun 22, 2013 10:42 pm

We ended up making these tonight. We used asiago cheese and some halfway decent heirlooms that showed up in one of the local grocery stores. Delicious!

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
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