In keeping with yesterday’s post and our Summer tradition we made BLT’s with our Fried Green Tomatoes! It’s fun and quite tasty so we enjoy the ritual of it and the flavor! This year we decided to do something quirky and new so we made Roasted Garlic Mayonnaise. It took all of two minutes, because I had some leftover roasted garlic in the fridge and with an immersion blender it’s really quick work!
We also made our bacon in the oven while I was making the Fried Green Tomatoes. A method I highly recommend because you don’t get spattered with bacon grease, it cooks perfectly, and hey you don’t have to babysit it while you prepare everything else! win-win-win!
ROASTED GARLIC MAYO
makes about 2 cups
- 2 large egg yolk
- cloves of one head roasted garlic
- 2 tablespoon water
- 2 tablespoon lemon juice
- 1 Tablespoon dijon mustard
- 2 cup oil, can use canola, vegetable, olive oil, and/or grapeseed oil
we used olive oil
- Kosher salt to taste
Place egg yolks, roasted garlic, water, lemon juice, and mustard in the bottom of mason jar. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of jar and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Seal jar with lid and keep in the refrigerator for up to two weeks.
This recipe is slightly adapted from Serious Eats Two-Minute Mayonnaise
OVEN BACON METHOD:
- 8 to 10 slices of bacon
- one cookie sheet
- oven-safe wire grate or “cooling-rack”, optional
- heavy duty foil to cover cookie sheet
DIRECTIONS: Preheat oven to 400 degrees F with oven rack in lower 1/3 of oven. Cover cookie sheet with foil (this allows for super easy cleanup later!); method 1: arrange bacon directly onto foil and cook for 10 to 15 minutes (in my experience it takes about 12 minutes in my oven, but I would check it at 10 minutes.) This method yields a quicker – crispier bacon; method 2: place oven-safe wire rack onto foil-lined cookie sheet, arrange bacon on rack so that drippings will fall to cookie sheet below, and cook for 15 to 22 minutes. (In my experience this takes me the full 22 minutes, but yields less shrunk-chewier bacon.)
Transfer cooked bacon to paper towels to drain grease and serve.
Now use your fabulous ingredients to make this amazing sandwich and don’t forget the Fried Green Tomatoes!
Layer it up how you like and enjoy!
Love a good sandwich and a reason to make these FGT’s!