Coast Cooking

BLTs are heavenly

Surely the BLT was made in heaven. Good quality bread, crisp lettuce and red, ripe tomatoes and best of all smoky, crisp bacon.

 It cannot be said often enough, that the quality of the ingredients you use makes all the difference in the world.

You might be surprised to know that the Wal-Mart brand of smoked bacon is pretty good and not terribly expensive.

But, hands down, the best bacon in the world is Benton's of Benton's Smoky Mountain Country Hams. This bacon is so good that there is a 10-week waiting list before your order ships.

Allen Benton is a stickler for doing things right and refuses to up production on his world famous bacon.  He makes what he makes and the world can wait as far as he is concerned.

There is just one thing I would add to a BLT, even though the purest will certainly disagree, and that is fried green tomatoes instead of the traditional red sliced tomato. There is just something magical about this combination. Try it.

A simple fried green tomato recipe

3-4 firm green tomatoes

1 egg

1/2 cup buttermilk

1/2 cup of flour

1/2 cup corn meal

1-2 pinch salt

Fresh ground black pepper as desired

Preheat oil in a frying pan to 375 f. Mix the egg and buttermilk in a bowl and season aggressively. Combine half the flour and all of the cornmeal in a large bowl, mix well and season again. Place the leftover cornmeal in another bowl. Dredge the sliced tomato in the flour, then the egg mixture and finally in the cornmeal mixture. Fry until golden brown, let drain on paper towels and, as with all fried foods, serve immediately.

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