Blt With Avocado Spicy Sauce Recipes

BLT PASTA SALAD WITH CREAMY SPICY AVOCADO DRESSING

Steps:

• Cook pasta according to package directions
• Heat skillet or pan over medium heat and add bacon in a single layer. Cook until browned, flip over and continue to cook until crispy. Drain on paper towels. Cut bacon into large pieces (2-3 inches long)
• In a blender or food processor combine dressing ingredients and blend until smooth. Add salt and pepper to taste.
• In a large bowl combine, pasta, arugula, cherry tomatoes, bacon and dressing.

BLT WITH AVOCADO SPREAD

Steps:

• Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.

LOADED AVOCADO BLT

Steps:

• Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese., Spread over toasts. Top 2 of the slices with spinach, tomato, bacon and remaining slices of toast.

AVOCADO BLT

Steps:

• Cook the bacon to your desired personal preference.
• Lightly toast the bread.
• Spread a tablespoon of mayonnaise on 2 slices of bread (a tbsp on each slice).
• On top of each bread slice with mayonnaise, add 2 lettuce leaves, followed by slices of tomatoes, followed by 3 slices of bacon, then by avocado slices and another slice of bread.

AVOCADO BLT WITH THE BEST CREAMY GARLIC SAUCE

Steps:

• Whisk together ingredients. It will make enough for at least 8 sandwiches. I like to make it beforehand and keep it in the fridge.
• I like to start with sauce on the bottom piece of bread, then lettuce, then tomato, then bacon, and finally the sliced avocado on top. The avocado keeps from getting too smashed if you place it on top. Add fresh pepper on top of the avocado.
• If you love the sauce as much as we do, add some more to the top slice and place on top of the sandwich.
• This sandwich also tastes great with toasted bread.
• Enjoy!

AVOCADO BLT, FRITES WITH MALT VINEGAR DIPPING SAUCE AND AVOCADO PUDDING

Steps:

• For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside.
• For the avocado BLT: Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top.
• Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool.
• Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted.
• To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper.
• Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half.
• For the malt vinegar dipping sauce: Put the shallot, garlic, bay leaves, sugar, pepper, salt, and malt vinegar in a bowl, then stir and set aside.
• For the frites: Cut potatoes in equal-size sticks, approximately 1/4-inch wide. Put the potatoes in a large bowl, soak in cold water for a minimum of 30 minutes, maximum 24 hours.
• Heat the vegetable oil in a deep fryer or heavy-bottomed large pot to 325 degrees F using a deep-fry thermometer to register the temperature. Put a cooling rack on a baking tray.
• Drain the potatoes and dry thoroughly. Divide the potatoes into batches, fry the potatoes until lightly colored. Remove the potatoes and put on a cooling rack. Repeat with the remaining potatoes.
• Raise the heat of the vegetable oil to 375 degrees F and fry the blanched potatoes in batches until golden brown and crisp. Remove the frites from the oil and put in a bowl lined with paper towel, season with salt and continue to fry the remaining potatoes. Serve immediately with the malt vinegar dipping sauce.
• For the avocado pudding: Put 1/4 cup milk in a small bowl, sprinkle the gelatin over and stir to dissolve. Add the remaining milk to a small pot and warm over low heat.
• Pour a small amount of warmed milk into the bowl with the milk and gelatin, stir to incorporate, then pour the mixture back into the pot with the warmed milk.
• Put the avocado, lemon zest, lemon juice, salt, and condensed milk in the blender; add the warmed milk with the gelatin and puree until smooth.
• Divide the mixture evenly into serving cups, put the plastic wrap directly over the surface of the pudding to prevent a skin from forming, refrigerate for approximately 1 hour to set.