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Emeril's Twisted BLT




Source of Recipe


David


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
Salt
2 pounds green tomatoes, cut into 1/4-inch thick slices (about 4
medium)
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.



Recipe



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