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Thu Mar 23, 2006 9:55 pm

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

by 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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Mike Filigenzi


Known for his fashionable hair




Mon Mar 20, 2006 5:43 pm


Sacramento, CA

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

by 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!
"People who love to eat are always the best people"

- Julia Child

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