|Making a BLT with homemade pickled jalapenos|
|Written by Launie Kettler|
|Monday, 25 July 2011 18:52|
There aren't many things I brag about - except the fact that, back in 1997, I learned how to play pool well enough not to embarrass myself.
And I stopped bragging about that in the early aughts.
But I do make the world's best BLT. It's not bragging if it's true, right?
The trick is rye bread, pickled jalapenos and parmesan cheese. Honest and for true.
This time around, though, I also upped the ante by pickling my own jalapenos and Hungarian wax peppers.
Pickled Peppers (Based on David Lebovitz's recipe)
4 hot peppers, whatever you have on hand
1 cup of white distilled vinegar
1 cup of water
2 bay leaves
1 tablespoon of salt
1 teaspoon of sugar
1 tablespoon of peppercorns
1 tablespoon of coriander seeds
Wash the peppers, then puncture them each 3 times with a knife. Put them in a canning jar. Bring the vinegar, water, bay leaves, peppercorns and coriander seeds to a boil. After the brine comes to a boil turn the heat down and let it simmer for 5 minutes.
Pour brine over peppers, let come to room temperature and then refrigerate. Leave unopened in refrigerator for a week to reach optimal flavor. Use within a month - but they've never lasted that long in our apartment.
4 slices of rye bread
8 slices of cooked bacon
4 large lettuce leaves
10 slices of plum tomato
2 large slices of red onion
1 tablespoon of pickled jalapeno, chopped
1/3 cup of shredded parmesan
Lightly toast the bread, and spread dijon on the toast making sure to cover every inch of it. Crumble bacon and discard the fat. Layer ½ of the bacon, lettuce, tomato, onion, jalapeno and cheese on each sandwich.
The jalapenos and dijon give the sandwich a great heat, and the parmesan's saltiness makes the bacon and vegetables sing. I'm not going to apologize for the fat and sodium, a sandwich like this would only be offended by the suggestion of imperfection.
Serves 2 happy people.
(Photos by Launie Kettler)