Tag Archives: BLT sandwich

Hawaiian BLPTS – King’s Hawaiian rolls

After reading this you might wonder how I could possibly pair the recipe I am going to share versus what I had for dinner last night. The first picture is the recipe I think you should make. All pictures are from my phone.

Last night was a gastronomical experience; I think that is the only way to describe it. We met some friends at Stages in Dover, NH; which is about an hour and forty minutes from my home in the center Dover on the third floor of an old mill building. I will try to do my best to share with you my experience in Chef Evan Hennessey’s kitchen in hopes that maybe you will check it out. www.stages-dining.com


Opening the door I smelled wood smoke, we walked through a cute little empty sitting area (probably empty due to covid) to the kitchen. It was just us, our friends and another couple sitting at a bar top with the chef, his intern and one other staff member on the other side of the bar. The only menu provided was for beer and wine; the food is a set menu and price that changes approximately every 3 weeks.

first course – Brussel sprouts

second – Cabbage, trout roe, dried winter flavors, black garlic dashi

third – Yellowfin tuna marinated in cranberry vinegar, basil, red beets, broth of smoked pork jowl and dried mushroom

Looking around some of my thoughts were, this is going to be an experience. For one the small intimate setting we were actually in the kitchen, a small wood burning box on a counter with what looked like a cooling rack being held up just far enough from the flame with large rocks. Cooking utensils, serving dishes and wine glasses galore; A child’s art work on the wall; and mostly anticipation for what we would be eating shortly. Even though I love food I was also worried there was going to be one of my no thank you things on the menu; I know how can I call myself a foodie. Thankfully there were no truffles on tonight’s menu.

fourth – Lobster, garbanzo beans, celeriac, hazelnuts, coffee


fifth – Ribeye, pears, mint, miso, dry apple


sixth – Warm brie, apple cider, ginger, dry shiitake madeleine

seventh – Smoked frozen yogurt, coffee, caviar, warm honey

We were served eight very thought out complex courses. They might not have been complex for the chef but there were so many components that must have taken days, weeks or longer to create the menu, the sauces, broths and foam. Chef Evan is mindful of the ingredients and accompaniments to the point that baffles me, when I asked where he gets his inspiration from he jokingly said Pinterest; funny and can cook what a great combo.

eighth – Emma’s Cookies – each meal ends with one of his daughters cookie recipes she came up with when she was 9 along side a teacup of warm lavender milk.

I will share the pictures and try to share what was in each of the dishes; I will apologize upfront for not doing them justice only because there were so many components and I didn’t write them down and there was wine – UPDATE I cheated and the thankfully the ingredient list was on his website menu minus the Brussel sprout description.

The recipe I want to share is something my daughter made the other night; which was our first dinner of 2021 out on the patio.

Hawaiian BLPTS

dclarkabal
another twist on a classic BLT - thanks to Chrissy Teigen
Prep Time 15 mins
Total Time 20 mins
Course Appetizer, lunch

Ingredients
  

  • 2 fresh pineapple slices cored
  • 8 King's Hawaiian slider rolls split
  • Unsalted butter melted
  • Mayo
  • 4 Lettuce leaves
  • 1 Tomato
  • 8 slices Bacon
  • 1 sweet onion optional

Instructions
 

  • Position your oven rack 4-6 inches from the heating element and pre-heat the broiler. You can broil or grill the pineapple, whichever way will work. You want to brown the pineapple on both sides; let them sit and cool slightly.
  • Spread the rolls out on a baking sheet and slather them with the melted butter. Place them under the broiler till golden brown, roughly 2 minutes. You know your oven so you do you.
  • Spread the mayo, as much as you want. Build your sandwich with lettuce, tomato, bacon, onions, if you are using them and a pineapple wedge on the rolls bottom. Top with the other half of the roll and enjoy!

 

deconstructed BLT

I just finished putting Christmas away, which for me is about 2 weeks later than I normally put things away! This years tree lasted the longest in the house. It is usually down the day after and I will confess we have tossed it outside Christmas day eve a few times over the years just because the needles were driving me nuts.

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we have 9 foot ceilings – a little something for scale

My husband was especially attached to this years tree. It was the largest one we have ever had; we had to trim about 4 feet off of the back to push it up against the windows just so we could walk around it. Even though it is gone and the floors have been vacuumed and washed I am sure we will find a pine needle over the next few months.

I love me a great sandwich period! I literally just made a PBJ about an hour ago for a quick lunch!Image

Even though this an open faced sandwich that I am sharing it is easy to make and just as easy to eat. It is delicious I mean how can you go wrong with bacon?

Deconstructed BLT

Donna Clark - Cooking at Clark Towers
an easy delicious open faced sandwich

Ingredients
  

  • 6 slices of Bacon
  • 4 French baguette slices
  • 1/4 Cup soft goat cheese
  • 4 Cups bibb lettuce I used boston
  • 2 large tomatoes sliced
  • 1/4 Cup white balsamic vinegar I didn' t have white
  • 2 Tablespoon extra virgin olive oil
  • 1 large clove of garlic minced
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Cook bacon until crisp - set aside
  • toast baguette slices until brown/crispy, spread with goat cheese and set aside
  • divide lettuce and tomatoes among 2 plates.
  • Whisk together vinegar and next 5 ingredients, drizzle over tomatoes and lettuce
  • Top salad with bacon and baguette slices. Sprinkle with additional black pepper is desired.

Notes

Makes 2 servings - I doubled it as there were 4 of us!