The Classic BLT Sandwich

 

 

 

There are some things in life you never change. I mean why change perfection, right?  I often wonder who created this incredible classic sandwich and how did that person know how the layers of delicious goodness would be so incredible.  There are only 5 ingredients and those ingredients are so important.

BACON:  Thick cut crispy bacon is the perfect bacon for this recipe.  Fry it up in a skillet or bake it in the oven. 

LETTUCE: Cold and crispy Iceberg is a must.  Whole leaves not shredded.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but there is nothing better than a big cold beef steak tomato!

BREAD Almost any bread is perfect for BLT’s but I prefer plain white bread toasted to a light golden brown!

Mayo:  Only Dukes or Hellman’s Real Mayo will do!

The Classic BLT

4 slices bread of your choice

8 slices cooked bacon

1 large ripe tomato

Iceberg lettuce leaves

Hellmans or Dukes mayonnaise

Wash and dry lettuce.

 

 

Slice tomatoes into medium thick slices

Cook bacon until crisp, drain on paper towel and set aside.

 

 

Toast bread until lightly browned

 

 

Spread each slice of bread with mayonnaise.

 

Top with bacon, tomatoes and lettuce. 

 

 

Season with salt and pepper to taste. Slice in half.  Enjoy!

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Rib Eye Steaks and Shrimp

 
 

















 

The perfect surf and turf dinner for Valentine's Day!  Succulent shrimp seasoned with Old Bay seasoning and a thick, juicy, tender steak that melts in your mouth.  Nothing says summer like grilled steak and shrimp.

Rib Eye Steaks and Shrimp

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 
1 pound of unpeeled large raw shrimp
2 lemons sliced in half

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.
 




















 

 

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.

 

 

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder.
 
Brush shrimp with olive oil and generously season with Old Bay Seasoning.  Do not peel shrimp.... they are best grilled with shell on.  Set aside until steaks are finished

 

When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Remove steaks from grill and transfer to platter. Tent with aluminum foil.  Allow steaks to rest for at least 10 minutes.  

Grill shrimp for 2 minutes on each side, until shells are pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.  Serve with steak and side dish.

 








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Pina Colada Bread Pudding

I've always loved bread pudding. It’s the epitome of comfort food and from way back, as far as I can remember, I used to love all the different ways my Mom made it.  Lately I was wondering how to make it summery and tropical.  I decided to experiment with some tropical things like coconut milk and fresh coconut and pineapple and cherries. 

That’s when I thought, “wait a minute…this is starting to sound like a tropical drink!  A Pina Colada as a matter of fact, and so I call this dessert my Pina Colada Bread Pudding.  I think you’ll like it’s crusty golden top, custard-like inside filled with bits of cherries, coconut and crunch almonds covered in a smooth vanilla sauce.

Pina Colada Bread Pudding

1 large loaf challah bread, cut into 1 inch cubes

1 cup coconut milk (not cream of coconut)

2 cups half and half (half whole milk and half cream)

5 large eggs, beaten

1 1/2 cups sugar

1/2 cup crushed pineapple, drained

1/2 cup diced cherries (maraschino)

1/2 cup sweetened coconut

½ cup sliced almonds

Preheat oven to 350 degrees. Grease or spray a 9 x 9 square baking dish with non- stick spray. 

Remove the crust from the bread if desired and cut into 1 inch squares. Place cubes in a large bowl and set aside.

In another large bowl mix the half and half, the coconut milk, the beaten eggs, the crushed pineapple, the diced cherries, and the coconut until combined. 

Make sure you stir well as the coconut can sometimes clump at the bottom. Pour your milk mixture over the bread you set aside in the large bowl.  Mix with wooden spoon to make sure the bread gets coated.  Set aside for 10 minutes.

Pour the bread mixture in your prepared dish and using a wooden spoon or spatula, spread it out and then smooth it flat on top.  Cover with aluminum foil and bake for about an 70-90 minutes or until center is set.  

Allow to cool slightly while you make your sauce.

Vanilla Sauce

1 1/2 tablespoons butter

1 cup whole milk

1 1/2 Tablespoons cornstarch

1/4 cup sugar

1 teaspoon vanilla

Add butter to a medium sauce pan and heat over medium heat until melted. Pour in milk and stir until blended.

Stir together sugar and cornstarch in a small bowl until blended.  Add this mixture to your heated milk and whisk together well. Reduce the heat to medium and continue to whisk the sauce until it begins to thicken. 

Add vanilla and continue to stir until sauce is thick and creamy.  Pour over bread pudding, sprinkle with sliced almonds, and serve warm.  Add more sauce over each portion before serving.

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