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BLT- simply stands for “Bacon, Lettuce and Tomatoes.

Before all these different ways to make BLT, it initially started with a sandwich that comprises of five key ingredients – bacon, lettuce, tomato,mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.

The quantity and quality of the ingredients are matters of personal preference. {As I always keep reminding my readers, there are no rules when preparing a dish – unless you are baking}

Baking is always of a different story.

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The bacon can be well cooked or tender, but as it “carries” the other flavors, chef Edward Lee recommend using higher quality meat. Iceberg lettuce is a common choice because it does not add too much flavor whilst adding crunch.  Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds.

Over the years, there has been more ways in preparing BLT. There is BLT steak, BLT -Sandwich, and now BLT -Pasta , which I will fill you in on how I prepared my version.

“Let’s get cooking”.

“Making a “BLT -Pasta.”

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Prep time : 5 mins  Cook time: 25 mins   Total Time: 30 mins

Yields/Serves – 2 people

*Main Ingredients*

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-1 cup of canned tomatoes

-1 roughly diced onion

-5 cloves of grated garlic

-1 cup of boiled macaroni

-1 cup of sliced button mushrooms

-1/4 cup of diced bacon

-1/4 cup of mixed veges

-Seasoning to taste: Salt + Black pepper + Chili flakes

-Vegetable oil.

INSTRUCTIONS:

  1. Using a non sticking skillet or pan, drizzle in 2 tsp of vegetable oil, add in the bacon, fry till brown.

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2. Once browned – set aside on a paper towel. Using the same pan {No need to drain the excess oil from the pan}. Add another 2 tsp of vege oil and add in the garlic and onion. Fry till slightly translucent.

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3. Add in the mushrooms and fry for 5 mins on medium high heat. The mushrooms will start to become sweaty and emit its juices. Fry till it becomes dry {that’s how to know they are ready}.

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4. Pour in the canned tomatoes and let it simmer for 8 mins while covered before adjusting seasoning -if necessary.

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5. After seasoning, add in the chilled mixed veges, and let it simmer for another 4 mins.

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6. Add the cooked pasta and stir -cover for 2 mins.

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7. Add in the bacon stir – let it sit for 30 sec, and turn of heat and serve.

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I did change the rules while making this dish – which were the lettuce for the mixed veges and the normal “cherry tomatoes ” for canned tomatoes, but bacon just the KING on this one.

BACON IS LIFE!!! 🙂

For the toppings I went with “Parmesan finely grated cheese“, which you can purchase it at any Nakumatt stores.

Final outcome:

“Trust me, after taking pictures with this plate of food that some people I know, would call this “Appetizer” LOL, I literary mounted my plate with more food.

YUMM!!!

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Love and Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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