BLT SALAD GOES SMOKEY

 

We know smoked bacon is a favorite which is why we wanted to include a great recipe for fresh produce you may have available. This is our take on the BLT salad featuring smoked bacon, homegrown lettuce and tomatoes, as well as a homemade dressing and Naan croutons. Don’t forget to check out our technique on smoking pork belly which is super easy and fast https://www.smokinlicious.com/blog/homemade-smoked-bacon/ for the ultimate homemade smoked bacon.

Abundant flavor in a bowl!

Dressing First

I believe a salad is only as good as the dressing you top it with. That is why homemade is so much better than any store bought, even those with limited ingredients and a claim to freshness. Make it yourself and you can guarantee freshness and flavor.

To start our dressing for the smoked BLT salad, add 4 tablespoons of sour cream to a medium size bowl. Now add 3 tablespoons of your favorite mayonnaise, a healthy grind of fresh ground pepper, a ½ teaspoon of minced garlic and ¼ cup of freshly diced chives. To dilute the dressing so it can be poured, start with 3 tablespoons of milk or cream and whisk well. Add additional milk or cream until you reach the consistency you prefer.

Crispy Bacon & Croutons

With the creamy chive dressing made, place in the refrigerator to chill while you begin the next steps for the smoked BLT salad.

If you have your smoked bacon ready, slice to the thickness you prefer. Place the slices on a sheet pan and crisp in the oven at 350°F. Timing for the bacon will depend on how crisp you want the outcome; plan 15 minutes for less crisp and 20–25 minutes for crispy.

While the bacon is cooking, take Naan and slice into small squares. Coat the cut pieces with a bit of oil and toast in the oven with the bacon until crisp as well; about 15 minutes. Remove both the croutons and bacon and allow to cool until they can be handled.

Tasting Notes: Feel free to change to any favorite bread for the croutons. Just be sure to toast in a single layer with a little oil until crunchy

Assembling & Plating the Salad

Once the dressing, Naan croutons, and crisp bacon are ready, it is time to assemble the other ingredients for our salad. This starts with our homegrown lettuce. I am using three types of lettuce: romaine, buttercrisp and red leaf. Gently tear or cut into ribbons. Add these to the center of a serving platter. Along one side of the lettuce, place your Naan croutons and cut tomatoes. For my tomatoes, I’m using homegrown cherry which only need to be sliced in half. To the other side of the lettuce, I place the smoked crispy bacon which I diced.

As you can see, the components of the Smoked BLT Salad are very simple but highly flavorful. Using fresh produce and herbs makes a big difference. I prefer to plate the salad after mixing individual portions in a bowl and tossing with dressing. Start by adding lettuce, smoked bacon, tomatoes, and croutons in a medium bowl. Add the desired dressing — usually 2–3 tablespoons is perfect- and toss with tongs. Then plate. Tangy, smokey freshness is all yours! Enjoy!

FIRE ROASTED PEPPER MAKE THE PERFECT SALAD

Our fire Roasted Pepper make the perfect Salad with these white beans!

If you are a follower or subscriber of ours, then you’ve likely seen our recommendations for charring peppers on the hot coals using an open pit, fireplace, charcoal grill or even gas grill.  It’s so easy yet gives such a flavorful outcome to use in all types of recipes.

I’m giving you a salad recipe that is hearty enough to be a salad entrée or the perfect side for your favorite protein.

Gather Simple Ingredients

I truly believe anyone can do both the charred pepper technique and make this salad without any difficulty.  Here are the ingredients you’ll need to bring the salad to life:

• 6 charred peppers, skinned, seeded, and quartered
• 2 anchovy fillets packed in olive oil, minced
• 1 clove garlic, minced
• 2 teaspoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ cup chopped flat leaf parsley
• 1 (15 oz.) can white beans, drained and rinsed
• ¼ ounce Parmesan cheese, grated
• 1 cup packed spicy baby greens like arugula or watercress

In addition to the ingredients, you’ll need salt, pepper, a bowl, and whisk.

Vinaigrette Is Key

You’ll want to get any larger pepper slices cut down into thinner slices.  Once the peppers are evenly sized, it’s time to season them with salt and fresh ground pepper.  Do this by laying them out on a platter.  Taking a small bowl, it’s time to make the vinaigrette. Start putting the anchovies, garlic, vinegar, oil, and parsley in the bowl and whisk together.  Add the beans and toss to coat with the vinaigrette.  Season the mixture with salt and fresh ground pepper.  You can taste and adjust the vinegar and seasonings until it fits your taste.  Now prepare the serving dish to assemble the salad.

Simple Layers of Flavor

With the peppers charred and vinaigrette made, it’s time to assemble the salad.  Start by laying out the peppers on a platter or serving dish.  Spoon the bean mixture over the top of the peppers and top with spicy greens like baby arugula or watercress.  Sprinkle with Parmesan cheese.  That’s it!

This is a perfect side with a great steak, ribs, chicken or fish.  It’s hearty enough to use as a main entrée as well for those looking for a healthier meal.  It’s especially refreshing during the warmer seasons.  Remember, char extra peppers and freeze them so you can pull them out for this fabulous recipe any time of the year.

6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

Follow our 6 tips for a healthy outdoor cooking season in 2018!

 Everyone seems to be so much happier during the seasons that allow for outdoor cooking and entertaining.  Whether it’s a planned cooking event or spur of the moment decision, these cooking events turn into an opportunity to relax, kick back and truly enjoy life.

There are steps you should take to ensure that the foods you enjoy outdoors remain safe.  What follows are the top tips for making this your best outdoor cooking season ever, no matter what you elect to cook.

 

Tip #1

There are times when you want to marinate meats and poultry before cooking on your grill or smoker.  Know that foods will only remain safe if you marinate in the refrigerator in a covered container, not with the marinated foods laying out on the kitchen counter.  Also, if you plan to incorporate some of the marinades into a sauce, be sure to reserve some before it is applied to the raw foods.  If there is marinade leftover from the raw food marination, be sure you boil it before using as anything that has contact with the raw food can carry bacteria.

 

Tip #2

You can grill a variety of foods on the same equipment but to know when everything is cooked, you will need to have thermometers.  It’s best to use a different thermometer, marked by color, for each type of food: beef, pork, chicken, fish.  The thermometer should be placed in the thickest part of the meat or poultry to get an accurate internal temperature reading.  Here is a guide on temperatures:

• Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145°F/62°C
• Ground meats & sausage: 160°F/71°C
• Whole poultry, poultry breasts, & ground poultry: 165°F/74°C
• Hot dogs: Cook until steaming hot

Remember, thicker cut meats and poultry will need to be placed closer to the fire or heat.  Utilize the upper grill grate for those items that are more fragile like thinner fillets of fish, vegetables, fruit, or for heating sauces.

 

Tip #3

You cannot partially cook meats and poultry by parboiling or microwaving and then placing in the refrigerator for grilling the next day.  Although you may think this will lessen the cooking time on the grill, what you’re doing is introducing the potential for everyone to become sick.  The reason?  Partial cooking does not eliminate all bacteria growth.  The reality is, you would be allowing bacteria to continue to grow.

 

Tip #4

Take the time to properly clean your grill or smoker at the start of the outdoor cooking season.  It’s common to close vents on the grill or smoker when you cover it up for the winter season but these aides in stimulating mold growth on the grill grate and/or inside cover and walls.  For that reason, it’s important to scrub down the interior of the grill or smoker using a cleaning mixture; 1 part vinegar to 3 parts water or a bleach to water blend if you’re not opposed to the more toxic bleach.

 

Tip #5

Be sure you start with a hot grill or to cooking temperature smoker.  That means, preheat.  Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature to ensure all bacteria is killed.   Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat.   By having a properly heated grill, you will guarantee a moist outcome for your meat and poultry.

 

Tip #6

There are many of us we prefer a good charcoal grill versus gas.  It is important that you understand that there are many more influencers to altering the flavor of what you’re cooking when you cook over charcoal.  Be sure to use an additive-free lump charcoal, which is charred wood.  Conventional briquettes, which are easy to find, may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid. As for lighter fluid, NO!  Lighter fluid can release volatile organic compounds (VOCs) into the air, leave an unpleasant flavor to foods, and pose a serious danger if used improperly.  Skip it altogether.

Without question, our 6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON should help you on your way to a healthy, memorable outdoor cooking season.  Likely, the best ever!