View Full Version : My Cheddar BLT!
04-15-2007, 07:35 PM
I am putting this on the menu, I love it!
- Bread made from cutting up a whole tray of a flatbread made from a base of Alissa's rye bagels (with garlic and stuff added).
- Cheddar Spread
- Romaine lettuce & Tomato Slices
- Bacon recipe, using the Liquid Smoke, which makes it spot on!
Very filling. I made one for my star customer, whom I made fajitas for this weekend, too.
04-15-2007, 07:37 PM
OMG - that looks delish!!!! Thanks for sharing ~ Cathy
A few questions:
1. what is liquid smoke and where can I get it?
2. please explain more about the bread... how do you make it? I JUST made Alissa's rye bread(made bread instead of bagles) the other day and have been enjoying it since YUM-MY!
3. the bacon is the bacon recipe on this thread? Eggplant marinated in braggs then dehydrated?
That looks so GOOD!!!
04-15-2007, 08:27 PM
That looks good Erica! How'd your customer like it?
Yeah, a long while back I made the regular eggplant bacon with some liquid smoke that I bought from the co-op and that first time, I used too much (like a whole TBS.) and it kinda gave it a bitter aftertaste. But I tried it again about a week later and I added just a little bit...like maybe a capful and it was perfect. Very "bacon-like" in flavor! I haven't made it since because I wasn't really sure about using that liquid smoke. I mean, of course it's not raw and like with some other products (nama shoyu, etc.) I didn't mind using a small amount occasionally in a recipe such as this - but I just wondered about the product, period. So, it's still up in my cupboard - haven't made the "bacon" in a long, long time.
But looking at your photos - hmmmmm...
Ama, liquid smoke is a product that gives food a smokey flavoring. My mom used to use it in the marinade for her meat (ribs) when she was cooking them in the oven as opposed to on the grill so they could have a "somewhat grilled" flavor although I always hated the ribs made with liquid smoke.
04-15-2007, 11:07 PM
How about sending an order of this my way?:D
04-15-2007, 11:41 PM
hay schoolofrawk i am so sold on that liquid smoke!
you are really adding allot to rft
04-16-2007, 12:08 AM
Wow! I really wish there was a raw restaurant around here. That would be so fun to see all of the options. I think it's time I looked around for a local raw meetup if there is one.
04-16-2007, 12:36 AM
I DO use Alissa's bagel recipe to make a doughy rye bread. Exactly!
And Rawkinlocs, I totally share your philosophy on Liquid Smoke. It's nothing to be thrilled over using, likely (like any extract, kinda) but it only takes a little bit. I REALLY feel it makes the difference. I used the same recipe on this board, with the Liquid Smoke added....
I was more worried about finding the "Ume plum vinegar", but it was actually very easy to find. Most places likewise carry Liquid Smoke as it is used in a lot of SAD dishes. It's just not something WE'RE familiar with shopping for - lol! Check the "barbecue" section <gag!>
My client just picked it up tonight. I gave him the photo sandwich. :-) He's excited about it, and his TEN Fajita orders ($120! - but they ARE pricey to make).
My ex tried a mini BLT with me and he dug it a LOT. We are both amazed at the bacon.
I think maybe I'll make it into a cheddar BLT wrap, though. With a chive-zuccini wrap.......
04-16-2007, 12:38 AM
For anyone who doesn't feel like researching it... plus someone mentioned just using Braggs - that will just make super-salty eggplant slices, I think! The recipe I used is below:
1 large eggplant peeled and thinly sliced lengthwise. (wide veggie-peelers work)
Marinate in a mixture of:
3 Tablespoons olive oil
1 teaspoon black pepper
2 Tablespoons maple syrip
3 Tablespoons Ume Plum vinegar
2 Tablespoons Apple cider vinegar
2 Tablespoons cider
1 Tablespoon liquid smoke
Marinade for 2 or more hours. . . I like 6 or so. Spread them out on the teflex and dehydrate for 8 hours and then turn the "bacon" and dry another 8 hours.
04-16-2007, 03:20 AM
I think it's time I looked around for a local raw meetup if there is one.
And if there's not, then you should start one! ;)
04-16-2007, 04:51 PM
That photo and recipe looks delicious. Thank you for sharing that. Looks like a great recipe. * copy/ paste* Do you mail order them? lol.
I still have an oldish bottle of liquid smoke in my pantry from my "vegan with a vengance" days ~ I made her tempeh bacon. I wouldn't mind using a tiny bit now and then.
04-16-2007, 07:50 PM
Thank you, Petals.... and I must say: your blog is AWESOME. Just amazing. I am sooo recommending it to all my readers in my blog section in my next newsletter (along with others). It is the bomb! THANK YOU!!!
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