Best Blt Panzanella By Alton Brown Recipes

BLT PANZANELLA BY ALTON BROWN

Steps:

• Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
• Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
• Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step if you prefer)
• Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
• Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)
• Garnish with mint and basil and serve.

BLT PANZANELLA

Steps:

• Heat the oven to 200C/180C fan/gas 4. Put the bacon in a shallow baking tray in a single layer and bake for 15 mins, turning halfway through until just starting to crisp up. Add the bread pieces and 1 tbsp of the olive oil, season with black pepper and toss everything together. Bake for 10 mins more until the bread is lightly toasted and the bacon crisp, tossing again halfway through. Leave to cool, then chop the bacon into rough pieces.
• Tip the tomatoes in a colander set in the sink, sprinkle over 1 tsp sea salt and leave for 15 mins.
• Whisk the mayonnaise, vinegar, shallot, capers, lemon zest and juice, honey and basil together in a small bowl and lightly season. Pour half the dressing into a large bowl and whisk in the remaining oil and 1 tbsp water. Tip in the rocket, drained tomatoes, bacon and croutons and toss to combine.
• Pile the panzanella onto a large serving platter and scatter over the extra basil leaves. Serve with the remaining dressing on the side.

BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA

Steps:

• For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
• Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
• Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
• Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
• For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
• Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
• Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
• Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
• Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
• Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
• Carve the turkey with an electric knife and serve with the panzanella.

PANZANELLA (ALTON BROWN RECIPE)

Steps:

• Toss bread cubes in the bacon drippings.
• Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
• Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
• Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.