Best Blt Braised Bacon Collards And Tomato Jam Recipes

Extra-Crispy BLT image

Provided by Ali Slagle

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 pound thin-cut bacon, halved crosswise
8 (1/4-inch-thick) slices of large, ripe tomatoes (such as beefsteak, from about 2 12-ounce tomatoes)
Kosher salt and black pepper
1 small head iceberg lettuce
8 slices airy white bread (such as sandwich bread, pain de mie or milk bread)
Mayonnaise and/or Dijon mustard

Steps:

Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes. (You can put the bacon in as the oven heats up; it will help the fat render.) Transfer the cooked bacon to a paper towel-lined plate. (You can fold and curl the pieces onto the plate; this will add more texture to the final sandwich.)
Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4-inch-thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with the rest.) Toast the bread in the toaster or directly on an empty rack in the oven, flipping halfway through.
Spread one side of the toasted bread with mayonnaise and/or mustard. Add 2 slices of tomato to half the bread slices. Top with one slab of lettuce, then add the bacon. It will be tricky to lay the bacon flat, and that's good. Arrange them irregularly, so there are pockets of air between the slices.
Top with the remaining slices of bread. Press down slightly, cut in half and eat right away.

Braised Collards in Tomato-Onion Gravy image

Provided by Virginia Willis

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

4 ripe, medium Roma tomatoes, cored
2 teaspoons canola oil
1 sweet onion, chopped
3 garlic cloves
Coarse kosher salt and freshly ground black pepper
16 cups chopped collard greens (1 pound)

Steps:

Heat a medium skillet over high heat. Add the cored tomatoes and cook until they are charred on all sides, about 5 minutes. Remove to the bowl of a food processor fitted with the metal blade.
Let the skillet cool slightly by taking it off the heat or decreasing the heat, depending on how smoking-hot your skillet is. Have the heat at low and add the oil (the skillet will still hold a great deal of heat). Add the onion and garlic, and saute, stirring occasionally, until both are a deep golden-brown, 8 to 10 minutes. Remove from the heat and let them cool slightly. Transfer to the food processor bowl containing the reserved charred tomato, and process until smooth. Transfer the mixture to a large saucepan. Cook over medium-low heat until thickened, 5 to 7 minutes. Season with salt and pepper.
Add the chopped collards and cook until just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. Serve warm.

Braised Tomatoes image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 15m

Number Of Ingredients 8

12 large tomatoes, cut in 1/2
4 cloves garlic, minced
2 teaspoons freshly chopped parsley leaves
2 teaspoons freshly chopped thyme leaves
2 teaspoons freshly chopped tarragon leaves
1/2 cup fresh bread crumbs
2 tablespoons oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 200 degrees F.
Place the tomatoes, cut side up, on a cookie sheet. Combine the remaining ingredients, except the oil, in a small bowl. Rub the tomatoes with a little oil and top each tomato with a generous amount the bread crumb and herb mixture. Season with salt and pepper and bake for 10 minutes.

GZ's Ultimate BLT image

Provided by Geoffrey Zakarian

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Eight 3/4-inch-thick slices heirloom tomato
1 teaspoon fleur de sel sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
12 slices Applewood smoked bacon, cut 1/4-inch thick from slab bacon
1/2 cup julienne strips red onion
2 tablespoons mayonnaise
Four 1/2-inch-thick slices country bread, toasted
1 avocado, cut into 1/4-inch-thick slices
2 cups butter lettuce leaves
2 tablespoons tarragon leaves

Steps:

Preheat the oven to 375 degrees F.
Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.