Kardea amps up the flavor of her BLTs with tangy pickled green tomatoes and a homemade garlic aioli!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Fancy BLTs with Pickled Tomatoes
RECIPE COURTESY OF KARDEA BROWN
Total: 2 hr 5 min (includes cooling time)
Active: 35 min
Yield: 4 sandwiches
Pickled Green Tomatoes:
2 to 3 large green tomatoes, sliced
1 tablespoon pickling spice
1 cup red wine vinegar (or vinegar of your choice)
1 tablespoon sugar
Roasted Garlic Aioli:
1 head garlic
1 tablespoon olive oil
1 large pasteurized egg yolk, at room temperature (no more than 2 hours)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 cup vegetable or canola oil
Kosher salt and freshly ground pepper
8 slices thick-cut artisan bread (or your favorite bread), toasted
16 slices applewood-smoked thick-cut bacon
8 leaves iceberg or butter lettuce
Kosher salt and freshly ground black pepper
Special equipment: a 32-ounce mason jar
Make the pickled tomatoes: Pack the tomatoes into a 32-ounce mason jar. Add the pickling spice. Heat the vinegar, sugar, 1 tablespoon salt and 1 cup water in a medium saucepan over medium heat, stirring, until the sugar and salt dissolve, about 1 minute. Let cool about 5 minutes, then pour over the tomatoes. Let cool to room temperature for at least 1 hour, then refrigerate until ready to use.
Make the roasted garlic aioli: Preheat the oven to 400 degrees F.
Cut 1/4 to 1/2 inch from the top of the head of garlic, keeping the bulb intact. Place on a sheet of aluminum foil and drizzle with the olive oil. Wrap tightly with foil. Bake until the cloves are golden and soft when pressed, 30 to 40 minutes. Squeeze the cloves into a small bowl. Let cool completely, about 30 minutes.
Meanwhile, whisk the egg yolk in a medium bowl then whisk in the mustard until combined. Gradually whisk in the lemon juice until frothy. Slowly add the vegetable oil in a thin stream, whisking vigorously, until the mixture thickens. Whisk in the cooled garlic and season with salt and pepper.
Assemble the sandwiches: Cook the bacon in a large skillet over medium-high heat, turning occasionally, until browned and crisp, about 8 to 10 minutes. Remove to paper towels to drain. Spread the roasted garlic aioli on one side of the toasted bread slices. Top 4 slices of the bread with the bacon. Top with the lettuce and pickled tomatoes and sprinkle with salt and pepper. Top with the remaining bread slices and cut in half.
Use pasteurized egg yolk for food safety.
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Kardea Brown’s Fancy BLTs | Delicious Miss Brown | Food Network