Get Forked Friday Feed

Get Forked Friday: BLT An American Classic

 
BLT An American Classic. 
 
BLT An American Classic. Lets chat about a BLT; a great summertime dinner! You are tired, hot, and don't feel like cooking, a BLT can be your savior. In catering I’ve even done a BLT Bar before, allowing people to create their own BLT’s

Let’s start with the basics:Good Quality BaconLettuceA Big Juicy tomato

B:  The B typically stands for Bacon, and I’m one of those “Everything’s better with bacon” kinda girls, and not only think Bacon would be great but how about Prosciutto instead? But not everyone is a bacon lover.. So why not allow that B To stand for Beans? (Check out my white bean recipe on VCM) Do a great Bean Spread or hummus on your BLT. If you use beans make sure to salt them well, after all that salty flavor is half of what makes this sandwich! 
Blt

L:  The L usually stands for Lettuce. I’m not an ice burg lettuce lover myself, so I tend to like arugula, or Romain, etc. Let’s think about sprouts! I LOVE Sprouts, alfalfa  sprouts, broccoli sprouts, and ooooooooo sunflower sprouts! Try them all! 

T:  Tomato! Honestly, why change it? But lets talk about the things you could do with the tomato! Roast it, Grill it, Pan fry it, Do a Fried Green tomato! Sun Dried Tomatoes!

One of the other things thats a must on this famous, timeless sandwich is Mayo! Why stop there? Why not do Roasted Garlic Mayo? Mix Mayo and Mustard together, Add Tabasco or Sriracha to your mayo for a little kick! 

Lets talk about your bread! While normal white bread is ok, think outside the box! Sunflower bread, a good Ciabatta, sour dough, Italian Bread, 5 grain bread, why not make biscuits for your BLT? Whatever bread you choose, make it good, and ALWAYS Toast it! 

Other Yummy things to add to your BLT: Avacodo Parmesan Thinly sliced Jalapeño Wanna get really Crazy? Add a fried egg Radishes.
 
Hope you have fun making your BLT's!
 

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.


Get Forked Friday: Black Eyed Pea Stew Recipe

Peas

Black Eyed Pea Stew

What you need:

-cup of black eyed peas (fresh is best)
-5 vine ripe tomatoes roasted
-2 tsp sugar
-1 bay leaf
-3 cloves fresh garlic minced
-olive oil
-salt and pepper to taste
-1/4 cup good red wine
-2 cups of vegetable broth

What to do:

Roast tomatoes in the oven - sautée garlic in sauté pan with olive oil until light golden brown - add the rest of the ingredients including the tomatoes to the pan, salt and pepper and simmer on medium for approx. 20 minutes -be sure to keep an eye on your liquid, add more as needed - after 20-30 minutes turn heat down to medium low and allow to cook for approx 30 more minutes or until peas are soft.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.