Wednesday, August 22, 2012

How To Make: Mayo

I wish I had some pictures of this but I don't. It's really interesting to watch how three simple ingredients turn into a thick creamy sandwich spread that most people seem to enjoy. Hellmans was always my favorite and Miracle Whip was never an  option. It just didn't taste like mayo. I guess that's why they call it a salad dressing. Whatever, it was gross. So mayo. Eggs, oil and vinegar. That's all it takes. Well you also need a very strong arm to whip it all for a long time, or a good food processor with a one of the holes on top and I have always used for drizzling oil into what was in there. The taste is pretty good. In fact, if you can believe this, I have turned two people from haters of mayo, into likers. I would say lovers but I believe that the only fat you can truly love, is bacon.

What You Need:

1 large egg
1/4 cup red wine vinegar
4 to 5 cup light flavored oil (veg, canola, and olive all work well)

What To Do:

Put the egg into a food processor and turn it onto to the fastest setting possible. Very, very, VERY, slowly start to drizzle in the oil. This is important. Only do a couple drops at a time in the beginning. If you add the oil in to fast, the emulsion (which is what mayo is) will break and you'll have something that looks more like yellow curdled milk than mayo. After you've gotten about 2 cups of oil in, add in your vinegar. This does a couple things. It adds a bit of tang to your mayo, and it helps to "preserve" it, (vinegar is an acid after all). Switch back to adding in the oil and continue doing so until you've gotten your mayo to the consistency you want.  I have never gotten mine to the gelatinous globs you can get from a jar of Hellmans, but that doesn't bother me. Mine is always smooth, creamy and tasty. You can always add in spices too, especially some salt which will enhance the flavor a bit more.
Keep your mayo in an airtight container in the fridge and it will last at least a month.

Tuesday, August 14, 2012

BLFGT (Bacon, Lettuce and Fried Green Tomatoes)

I would love to tell you all that I'm back and that I'll be posting recipes three days a week again, but the truth is, I'm not. I can't. School, my family, and various other projects I've been involved in this summer is preventing me from spending the time that I need to on my blog. I know you all my recipes and I am doing my best to get more ready to go, so that once summer is over, I can get back to doing this. Right now, I'm going to try and get at least one recipe up per week. Most likely on Wednesdays. You might not see the the same style of recipes either, meaning I won't always have an ingredient list. However, if you ever have a question about the recipes, send me an email, find me on facebook or ask me via twitter! I promise to always answer.

This week, it's BLFGT's. Not your boring, same old, BLT's. Oh no, you would not get that from this goddess! I'm digging into that southern style of cooking that I love so much! This yankee girl has always had a thing for fried green tomatoes and when you put them on some bread with bacon (and lettuce just so I can call it healthy), this sammy rocks my world!

What You Need:

  • Bacon
  • Large Green Tomatoe
  • flour
  • corn meal
  • oil for frying
  • egg(s)
  • milk
  • salt
  • pepper
  • garlic powder
  • chili powder
  • lettuce
  • bread or toast
  • mayo

What To Do:

Cook your bacon to desired doneness and set aside. I like my super crisp so I make sure to cook over medium low heat to render most of the fat. I also do this in a cast iron skillet because in my opinion, you can fry green tomatoes in anything other than cast iron. If you don't have a cast iron skillet, don't worry. You can always use a regular one.
While your bacon is cooking, set up your tomato dipping station. Place some flour in bowl one and season it with a pinch of salt and some pepper. In bowl two, combine an egg with a splash or two of milk. In the last bowl, combine equal parts of flour and corn meal. Season this mixture with a pinch of salt, some pepper, garlic and chili powder. The most sammies you are making, the more of this set up your going to need.
Once your bacon is cooked, add in enough frying oil to come 1/2 inch up the sides of your skillet. Slice your tomatoes into 1/4 inch slices. Dip them first in the flour, shaking off the excess, then into your egg mixture and finally into the flour/cornmeal mixture. Once coated, carefully place into your hot oil and fry until both sides are golden brown. This only takes a couple minutes per side. Drain on paper towels or a brown paper bag.
To assemble the sammies, slather some mayo onto your toast or bread. Then top with lettuce, bacon and fried green tomatoes. Enjoy the awesomeness!

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