Country Fried Blt With Fresh Herb Aioli Recipes

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HERB AIOLI



Herb Aioli image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 8

1/2 cup mayonnaise, such as Kewpie
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon white wine vinegar
1 teaspoon hot sauce
1 clove garlic, grated
Kosher salt

Steps:

  • In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

COUNTRY FRIED BLT W/ FRESH HERB AIOLI



COUNTRY FRIED BLT W/ FRESH HERB AIOLI image

Categories     Sandwich     Pork     Appetizer     Fry     Cocktail Party     Quick & Easy

Yield 16 sandwiches

Number Of Ingredients 20

1 LB. THICK CUT BACON CUT IN HALF (STRIPS SHOULD BE ABOUT 4" LONG)
4 MEDIUM TOMATOES SLICED
½ HEAD OF LETTUCE SLICED
1 CUP FRESH HERB AIOLI (RECIPE TO FOLLOW)
2 CUPS FLOUR
2 EGGS BEATEN
½ CUP HEAVY CREAM
1 TBSP. ONION POWDER
1 TBSP. GARLIC POWDER
1 TBSP. CAYENNE
16 SLIDER ROLLS (SMALL DINNER ROLLS, CIABATTA, WHAT EVER YOU LIKE)
OIL FOR FRYING
SALT AND PEPPER TO TASTE
FRESH HERB AIOLI (GARLIC MAYONAISE)
1 CUP HELLMAN'S MAYO
4 CLOVES GARLIC MINCED FINE
2 TBSP. FRESH LEMON JUICE
1 OZ. FRESH BASIL CHOPPED FINE
1 OZ. FRESH DILL CHOPPED FINE
MIX ALL INGREDIENTS WELL IN A BOWL AND REFRIDGERATE 1 HOUR OR UP TO OVERNIGHT TO ALLOW FLAVORS TO MARRY.

Steps:

  • 1. ADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL. 2. ADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL. 3. IN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A ½ INCH. HEAT TO 350 DEGREES. 4. DIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED. 5. FRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN. LET BACON DRAIN ON PAPER TOWEL. TO ASSEMBLE THE SANDWICHES PUT A GENEROUS AMOUNT OF THE AIOLI ON EACH BUN. ADD THE TOMATO W/ A PINCH OF SALT AND PEPPER, 2 - 3 SLICES OF THE BACON AND THE LETTUCE. SECURE W/ LONG TOOTH PICK THROUGH EACH SIDE OF THE BUN.

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI



Country Fried B.L.T. with Fresh Herb Aioli image

Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties.

Provided by Jerry Norman

Categories     Pork Recipes

Time 45m

Yield 16

Number Of Ingredients 17

1 cup mayonnaise (such as Hellman's®)
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 cup chopped fresh basil
1 cup chopped fresh dill
1 quart oil for frying
2 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
½ cup heavy cream
2 eggs, beaten
1 (1 pound) package bacon strips, halved
16 small sandwich rolls
4 tomatoes, sliced
salt and pepper to taste
½ head lettuce, chopped

Steps:

  • Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
  • Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
  • Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
  • Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.5 g, Cholesterol 49.1 mg, Fat 25.3 g, Fiber 1.8 g, Protein 8.4 g, SaturatedFat 5.9 g, Sodium 399 mg, Sugar 1.7 g

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI



Country Fried B.L.T. with Fresh Herb Aioli image

Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties.

Provided by Jerry Norman

Categories     Pork Recipes

Time 45m

Yield 16

Number Of Ingredients 17

1 cup mayonnaise (such as Hellman's®)
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 cup chopped fresh basil
1 cup chopped fresh dill
1 quart oil for frying
2 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
½ cup heavy cream
2 eggs, beaten
1 (1 pound) package bacon strips, halved
16 small sandwich rolls
4 tomatoes, sliced
salt and pepper to taste
½ head lettuce, chopped

Steps:

  • Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
  • Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
  • Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
  • Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.5 g, Cholesterol 49.1 mg, Fat 25.3 g, Fiber 1.8 g, Protein 8.4 g, SaturatedFat 5.9 g, Sodium 399 mg, Sugar 1.7 g

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI



Country Fried B.L.T. with Fresh Herb Aioli image

Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties.

Provided by Jerry Norman

Categories     Pork Recipes

Time 45m

Yield 16

Number Of Ingredients 17

1 cup mayonnaise (such as Hellman's®)
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 cup chopped fresh basil
1 cup chopped fresh dill
1 quart oil for frying
2 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
½ cup heavy cream
2 eggs, beaten
1 (1 pound) package bacon strips, halved
16 small sandwich rolls
4 tomatoes, sliced
salt and pepper to taste
½ head lettuce, chopped

Steps:

  • Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
  • Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
  • Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
  • Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.5 g, Cholesterol 49.1 mg, Fat 25.3 g, Fiber 1.8 g, Protein 8.4 g, SaturatedFat 5.9 g, Sodium 399 mg, Sugar 1.7 g

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