Grilled Pork Belly Blt With Fried Tomatoes And Avocado Recipes

GRILLED AVOCADO BLT BURGERS

Steps:

• • Pairs well with Sutter Home Zinfandel.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the caramelized onions, combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside.
• To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.
• To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce, and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency. Remove the saucepan from the grill and set aside.
• During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
• To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices. Add the roll tops and serve.

FRIED GREEN TOMATO BLTS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.

GRILLED PORK BELLY BLT WITH FRIED TOMATOES AND AVOCADO

Steps:

• Combine soy sauce, mirin, salt and white pepper in a bowl. Add pork slices and mix to coat with marinade. Cover and refrigerate 30 minutes or overnight.
• Remove pork from refrigerator. Drain slices; discard marinade. Heat a grill pan and brush or spray with vegetable oil. Place pork slices on grill and cook until well seared, turning every 3 to 4 minutes. Drain on paper towels.
• Pour milk into shallow bowl. Mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. Beat eggs in a third bowl. Dip tomato slices into milk, then flour mixture, then eggs. Coat well with flour mixture again.
• Heat butter and olive oil in a frying pan over medium-high heat. Place tomato slices in pan and cook until golden brown, about 2 minutes per side. If necessary, place in warm oven until ready to serve.
• To build sandwiches, spread mayonnaise on bread slices. On half the slices, layer lettuce, avocado slices, grilled pork belly and fried tomatoes. Top with remaining bread slices.

GRILLED PORK BELLY BLT WITH FRIED TOMATOES AND AVOCADO

Steps:

• Combine soy sauce, mirin, salt and white pepper in a bowl. Add pork slices and mix to coat with marinade. Cover and refrigerate 30 minutes or overnight.
• Remove pork from refrigerator. Drain slices; discard marinade. Heat a grill pan and brush or spray with vegetable oil. Place pork slices on grill and cook until well seared, turning every 3 to 4 minutes. Drain on paper towels.
• Pour milk into shallow bowl. Mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. Beat eggs in a third bowl. Dip tomato slices into milk, then flour mixture, then eggs. Coat well with flour mixture again.
• Heat butter and olive oil in a frying pan over medium-high heat. Place tomato slices in pan and cook until golden brown, about 2 minutes per side. If necessary, place in warm oven until ready to serve.
• To build sandwiches, spread mayonnaise on bread slices. On half the slices, layer lettuce, avocado slices, grilled pork belly and fried tomatoes. Top with remaining bread slices.

GRILLED PORK BELLY BLT WITH FRIED TOMATOES AND AVOCADO

Steps:

• Combine soy sauce, mirin, salt and white pepper in a bowl. Add pork slices and mix to coat with marinade. Cover and refrigerate 30 minutes or overnight.
• Remove pork from refrigerator. Drain slices; discard marinade. Heat a grill pan and brush or spray with vegetable oil. Place pork slices on grill and cook until well seared, turning every 3 to 4 minutes. Drain on paper towels.
• Pour milk into shallow bowl. Mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. Beat eggs in a third bowl. Dip tomato slices into milk, then flour mixture, then eggs. Coat well with flour mixture again.
• Heat butter and olive oil in a frying pan over medium-high heat. Place tomato slices in pan and cook until golden brown, about 2 minutes per side. If necessary, place in warm oven until ready to serve.
• To build sandwiches, spread mayonnaise on bread slices. On half the slices, layer lettuce, avocado slices, grilled pork belly and fried tomatoes. Top with remaining bread slices.

GRILLED PORK WITH AVOCADO SALSA

Steps:

• For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.