Normally I wouldn't buy tomatoes yet but we found some acceptable ones at the Lexington Farmer's Market this past Saturday just so we could make BLTs with this awesome bacon we got from Hillside Heritage Farm. I wrote about their spicy Italian sausage here.
Baking has become my standard method of cooking bacon. Setting the convection oven at 400 degrees I have beautiful perfectly cooked bacon in no time.
This bacon was so gorgeous I thought it deserved another shot. The grease could best be described as 'silky'. The most interesting thing about the bacon was how the flavor developed as cooled. It was layered and complex without that upfront 'smack' of smoke you sometimes get with national brands.
I like lightly toasted bread for my BLTs if I am using sliced bread. I slathered on the Hellman's Real Mayonnaise on each piece of toast, layered two nice slices of tomato with a small sprinkle of sea salt and then tucked four slices of bacon on each sandwich. A cap of crisp iceberg lettuce topped it off and Brad dug into his while I took a picture of mine. He was moaning with pleasure while I took this.
I just had to add this shot--it was so so so good!
My grandmother always said the messier the sandwich the better! Another thing about this shot--you can tell from the 'drip pattern' that I didn't set that bad boy back down until I finished every last bit.
The bacon is frozen when you get it but that doesn't hurt a thing. I thawed it in the microwave, watching it carefully. You can easily thaw it in the fridge.
Be sure to check out Hillside Heritage Farm pork--they sell all kinds of cuts. They have been setting up on the Upper Street side of the Lexington Farmer's Market block.
7 comments:
You are right; the BLT looks great. I too like my toast on the light side, otherwise the toast just crumbles. My hubby does his toast too toasted for my liking. I saw a birthday cake with your name on it at The Big Leather Couch. Happy Birthday!
You have just made me hungry for a BLT and it is still 2 hours until lunch. Of course I will not be able to get as yummy bacon as comes from Hillside Heritage Farm today for lunch but I think that will be the plan for this weekend. You know the predominate breed they use (Tamworths) is known for being a best bacon type of pig where as most of the pigs today in the US are more lard producing in their pedigrees.
Bacon in the oven is the best. Wonder if I can get some of that bacon in Florida...
YUM!
So is cleaning the pan you cook the bacon in a big pain? I guess bacon makes a mess regardless, huh? And what about if you don't have a convection oven? I HATE cooking bacon, but love to eat it, and baking sounds ideal to me...
we bake the bacon also...so much better and Sybil, line the pan with aluminum foil and cleanup of the drip pan is so much easier
Thank you, Vinny! I did just that - and it was awesome!!
Technobabe: Thank you!
Ray: I didn't know that about Tamworth's except through the eating. I think I'll have to do some more research about that and soon!
Finn: If you can't find some locally we can find a way to get you some.
Sybil: I have really heavy pans and I don't always line them but yes that can help--be sure to save your grease. Convection only speeds it.
Vinny: Thank you! SMOOCH
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