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    Emeril's Twisted BLT

    Source of Recipe


    List of Ingredients

    Emeril's Twisted BLT

    1 egg
    1 egg yolk
    2 teaspoons fresh lemon juice
    1 teaspoon Dijon mustard
    1 tablespoon water
    1/2 teaspoon minced garlic
    1/2 teaspoon Essence, recipe follows
    1 1/4 cups vegetable oil
    1/4 cup olive oil
    2 pounds green tomatoes, cut into 1/4-inch thick slices (about 4
    1/2 cup yellow cornmeal
    1 pound sliced bacon, cooked until crisp and drained on paper
    towels, drippings reserved
    8 large slices firm white sandwich bread or brioche
    1 avocado, peeled and sliced into 1/4-inch slices
    8 large leaves Bibb or butter lettuce, or 2 large handfuls mache,
    washed and spun dry

    Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly.


    In the bowl of a food processor combine the egg, egg yolk, lemon
    juice, mustard, 1 tablespoon of water, garlic, and Essence and
    process on high speed for 20 seconds. While the motor is still
    running, add the vegetable oil and olive oil in a slow, steady
    stream until the mixture is thickened. If mixture becomes too thick
    before all of the oil is incorporated, add a bit more water as
    necessary. Add salt, to taste, and set aside while you assemble the
    remaining ingredients for the sandwiches.
    In a small bowl coat 4 tomato slices evenly with cornmeal and season
    with salt. In a large heavy skillet, heat 1/2 cup of the reserved
    bacon drippings until hot but not smoking and cook the tomatoes
    until golden brown on both sides, about 5 minutes. Transfer to paper
    towels to drain. Coat any remaining tomato slices and cook in the
    same manner, adding additional bacon drippings as necessary.

    Lightly toast the bread slices. Assemble the sandwiches: spread each
    slice of bread with the desired amount of mayonnaise. Divide the
    tomatoes, bacon slices, avocado slices and lettuce leaves between 4
    slices of the bread. Top with the 4 remaining slices of bread, with
    the mayonnaise-spread sides facing inward. Cut in half and serve.

    Yield: 2/3 cup




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