Bacon, Lettuce, Tomato Sandwiches (BLTs)

Lunch counters have provided etymologists and linguists with one of the richest sources of American slang, cant, and jargon, usually based on a form of verbal shorthand bandied back and forth between waiters and cooks. Some terms have entered familiar language of most Americans--"BLT" (a bacon, lettuce, and tomato sandwich)...and others--but most remain part of a bewildering and colorful language specific to the workers in such establishments.
~The Encyclopedia of American Food & Drink, John F. Mariani

I always get a craving for BLTs as the weather turns nice - it's just a spring/summer time meal, and it never disappoints!

Not much of a recipe, really, just toast some bread, slather some mayo on, and add bacon, lettuce, and tomato! Perfect!

Scrambled Egg & Bacon Burritos (Breakfast for Dinner)

Only dull people are brilliant at breakfast.
~Oscar Wilde

There were some tortillas left over from my b'day dinner (if I can get Ryan to give up his secret fajita recipe I'll post it - it was alimento magnífico!) so I decided to make breakfast for dinner. Mr. Wilde (quoted above) may be right about dull people, but for brilliant people that really like breakfast, there is... breakfast for dinner!

The Recipe

Ingredients:
1# Bacon
6 Eggs
2/3 cup milk
3/4 cup grated cheddar cheese
Salt & pepper to taste
2 tbsp butter
Southern style hash brown potatoes (I use frozen)
Vegetable oil
Salsa (heat factor determined by personal taste)
8-12 flour tortillas
Preparation:
Cook the bacon (crispy is best) and set aside
Pre-heat the oven to 300
In a mixing bowl, whisk the eggs, milk, salt, and pepper
Heat vegetable oil (enough to generously cover the bottom) in a frying pan over medium-hi heat
Add hash browns to oil, brown and stir, cover and reduce to medium heat for about 12 minutes
Melt butter over medium heat in a pan
Stir cheddar cheese into egg mixture
Put the tortillas in the oven in stacks of 4 and let heat for 5 minutes
Pour eggs into melted butter
Using a spatula, lift and stir eggs until they reach desired scrambled consistency
Remove tortillas from oven

Everyone gets to fix their own burrito - lay a tortilla flat, sprinkle some hash browns at the center, add a slice or two of bacon, spoon on some eggs, add salsa to taste. Wrap it up and enjoy!

Hot Browns

In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. .. The Hot Brown was born!
~The History of The Brown Hotel's "Hot Brown"

I had never heard of a Hot Brown until recently. In fact, had I only heard of it, I probably never would have thought it was anything good. "Hot Brown?" What an unappetizing name! I saw a show about it on Food Network the other night, and ever since, I've been thinking "I have got to try that!" Well, tonight was the night! Here is my version of the Kentucky Hot Brown:

Ingredients:
3-4 # turkey breast
12 slices Texas toast (prepared as french toast - see below for method)
~
Sauce
3 tablespoons butter
3 tablespoons flour
1 cup heavy cream
1 1/2 cups whole milk
2 cups shredded white cheddar cheese
1/4 cup fresh grated parmesan cheese
Pinch of nutmeg
Salt and pepper (to taste)
12 slices cooked bacon
15 cherry tomatoes (or tomato slices if fresh good ones are available)
Preparation:
Cook the turkey breast (salt and pepper and cook for apprx 20 minutes / pound at 325 degrees)
Let rest for 15 minutes or so before slices into 1/2" thick slices
~
Melt the butter in a medium sauce pan over medium heat
Stir in the flour and whisk for 1 minute
Add the cream and milk
Bring to a boil and whisk constantly until sauce thickens (3-5 minutes)
Remove from heat
Add 3/4 of the cheddar and parmesan cheeses
Add nutmeg
~
In oven safe dishes, layer the ingredients
Bread slices
Turkey slices
Cover with the sauce
Sprinkle remaining cheese on the top
Put a few cherry tomatoes on each plate
Broil until bubbly and slightly browned (2-3 minutes)
Remove from oven, place bacons strips on top


To make the french toast:
Whisk 5 eggs and 1/2 cup milk (salt to taste). Dip the bread into the mixture, coating on each side. Place on lightly greased cookie sheet and broil until golden brown. Flip and broil the other side until golden brown.

Ratings:
*** Very filling.
****This is really good!
****I like Browns!
****Delicious! Who would have thought?

My notes: As with any first time recipe, it was a bit hectic in the preparation. (And the kitchen was a total mess at the end!) Next time, I will make the sauce while the turkey rests, and cook the french toast while I slice the turkey. I did think it was delicious, and will definitely be making it again. Soon!

The Brown Hotel Hot Brown Recipe can be found here