Roasted Shishito Peppers

I’ve always been a fan of roasted peppers. There’s something about eating peppers raw (which I love by the way, especially Thai bird chilies), and eating them roasted. One of my favorite roasted peppers, and I am always a fan when eating Latino food and they plop one on my plate, is chiles toreados.  Chiles toreados is a roasted whole jalapeno pepper that is lightly oiled and salted, and when bitten into just screams deliciousness. The great thing about these roasted chiles is they may be a bit mild, medium, or pack a heck of a punch. Roasted shishito peppers is basically the same, however these are more on the milder side, allowing you to eat them as a snack.

Roasted Shishito Peppers
Roasted Shishito Peppers

Upon wandering around my grocery store this week, I noticed they had shishito peppers in bulk. Was I stoked? Heck yes. No one really carries shishito peppers around here, so I decided to grab a handful and check out the quality before purchasing them in bulk.

I took them home and roasted them. Were they good? No, they were excellent.

Let’s get started.

Ingredients:

  • 1 cup of shishito peppers
  • 1 tbsp olive oil
  • 1 tsp koshers salt, to taste

Start by heating a large cast iron skillet on medium-high heat, and let it stay on the burner for a few minutes, or until it starts to lightly smoke.

During this time, add the shishito peppers to a bowl, add in the oil and salt, and give it a good toss.

Add these to the hot skillet, and stir around. They will blister really quickly, and get a nice char in only a matter of a few minutes.

Roasted Shishito Peppers
Roasted Shishito Peppers

Once these are lightly charred, remove and serve immediately.

Gosh these things are great. Perfect to serve as an appetizer, along with some cold beer, these are seriously a real delight. Pick them up by the stem, and pluck the sucker in your mouth. Chomp and remove the stem. The fun part is that you may get a spicier one, but with that said, these are not too spicy, so don’t be afraid.

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The Ultimate BLT Sandwich

I don’t know about you but our vegetable garden is off the charts right now. Tomato plants are taller than I am and blooming like you won’t believe. We’ve picked our share of beans, peas, broccoli, napa cabbage, and berries. It’s a real pleasure to head to the yard every day and harvest what we can, and then prepare a meal with fresh produce. To me, there is nothing more satisfying than that, and I wish I had more land to plant four times the amount that we already have. With that said, it’s tomato season and that means a few things, but one important one. That is it’s BLT season, and I love that season. The BLT screams summer time grub to me, and as I love the basic BLT, I also love changing it up a bit. This is where the ultimate BLT comes into play. This BLT has avocado, and a great garlic hummus that holds everything together.

The Ultimate BLT Sandwich
The Ultimate BLT Sandwich

Let’s get started.

Ingredients:

  • 2 slices of thick cut bread, lightly toasted
  • 3 slices of Nueske’s (or your favorite) thick cut bacon, cooked
  • 1 cup lettuce, chopped
  • 1 whole avocado, mashed
  • 1/2 cup hummus
  • 4 slices of your favorite tomato
  • salt and pepper to taste

Super simple sandwich, and that’s what I love about this one, well, that and everything else that goes into it.

Start by smearing hummus on one piece of the lightly toasted bread. Smear the mashed avocado on the other slice of bread.

Top the hummus with the lettuce, then the bacon, then the tomato slices.

Bacon Lettuce Tomato Avocado and Hummus Sandwich
Bacon Lettuce Tomato Avocado and Hummus Sandwich

Top with the sliced bread with the avocado smear, smear down, and then give a gentle push on the sandwich, binding all of the ingredients.

Now dig in. Open wide on this one. That lightly toasted bread gives great texture to the sandwich. Your bites include everything you want in a sandwich. Light garlic flavor from the hummus, and the creaminess of the avocado pairs so well with the awesomeness of the smokey bacon. This is a true winner of a sandwich. Try adding the hummus and avocado smear to your next BLT, and make it the ultimate BLT sandwich. Hope you enjoy!

The Ultimate BLT Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 slices of thick cut bread, lightly toasted
  • 3 slices of Nueske’s (or your favorite) thick cut bacon, cooked
  • 1 cup lettuce, chopped
  • 1 whole avocado, mashed
  • ½ cup hummus
  • 4 slices of your favorite tomato
  • salt and pepper to taste
Instructions
  1. Start by smearing hummus on one piece of the lightly toasted bread. Smear the mashed avocado on the other slice of bread.
  2. Top the hummus with the lettuce, then the bacon, then the tomato slices.
  3. Top with the sliced bread with the avocado smear, smear down, and then give a gentle push on the sandwich, binding all of the ingredients.

 

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Open-Faced Sardine and Onion Sandwich

I don’t know what it is, but when I am home alone and my wife and kids are out running errands, I decide to make something a bit naughty. I mean naughty in the sense where I don’t need a comment from any of the family members such as ‘gross’ or ‘what the heck is that?’. This was one of those times. A can of sardines and I have been having a stare down for some time now. You know that can I’m talking about. That can you quickly go past when shopping at the store. Not me. Those cans are something I take a look at carefully, and actually loved those darn little smoked oysters years ago, especially when served on a cracker. Sardines are no exception to that.

You can buy an array of sardines in a can, whether they are boneless and skinless and packed in oil, or mustard, or tomato sauce. For me, I like mine packed in olive oil, and I could not care less whether they are boneless or skinless.

So as I sat alone, and hungry on a Saturday morning, I decided to win that stare down and come up with a pretty darn good open-faced sardine and onion sandwich. If you are scared of sardines, don’t be.

Open-Faced Sardine and Onion Sandwich
Open-Faced Sardine and Onion Sandwich

Let’s get started.

Ingredients:

  • 3 whole sardines, boneless and skinless
  • 1 slice of Texas toast, toasted, or standard sandwich slice
  • 2 tbsp Dijon mustard
  • 1/4 cup thinly sliced red onion
  • 1/4 lemon, lightly squeezed

Preheat your oven to 350 degrees. Upon the preheat, add the sardines to a oven safe plate, and place in the oven during the preheat to warm through.

Place your bread in the toaster.

How to make a sardine and onion sandwich
How to make a sardine and onion sandwich

When the bread has toasted, remove it from the toaster and slather on the Dijon mustard, from edge to edge.

Place on half of the sliced onions on the mustard. Remove the sardines from the oven and arrange them on the toast.

Place the remaining onion onto the sardines, and squeeze a bit of lemon over the top.

Open-faced Sardine and Onion Sandwich
Open-faced Sardine and Onion Sandwich

Was this sandwich good? Are you kidding me? It was so satisfying. The sardines themselves lend the flavor and texture of what you might expect from tuna, but possibly better in this case. The slight bite of onion along with the tangy lemon and mustard made every bite memorable, especially with the crunch of the toast.

Did I mention how good sardines, in moderation, are good for you?

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Nueske’s Bacon Pizza

A couple of weeks back, it was pizza night. Yes, we have pizza night, and to me it trumps taco night. Well, let’s just say it is extremely close to taco night. I knew that I had my dough, and a bunch of cheese, also some miscellaneous vegetables, but I did not know if we had pepperoni. Lord forbid if we don’t have pepperoni for one of my picky eaters. With that said, I decided to not stop at the store and pick up pepperoni. I was going to take a chance on what I had at home. Low and behold do you think I had pepperoni? Nope. What was a man to do to accommodate this picky eater? Well, I made bacon pizza. REALLY GOOD BACON PIZZA.

As I did not have pepperoni, what I did have was a great package of Nueske’s Wild Cherrywood Smoked Uncured Bacon.  I was stoked to say the least, and I am a big fan of bacon on pizza to begin with, however I have never tried to just make a bacon pizza. This was the time, and that time was great.

As my daughter was craving my fried pizza dough sticks, I decided to accommodate her on that request as well as I had plenty of dough to go around.

Nueske's Bacon Pizza Recipe
Nueske’s Bacon Pizza

Let’s get started.

Ingredients:

  • 1 ball of pizza dough, shaped into a 12 or 14″ round
  • 4 slices of Nueske’s bacon, or your favorite, sliced and par cooked
  • 3 cups of shredded mozzarella cheese
  • light corn meal, optional

That’s it. Pretty easy. It’s a bacon pizza.

I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.

During this time, make the pizza.

Start by heating a skillet on medium heat, and add the bacon. You are not going to fully cook the bacon, but about half way, as the rest will cook with the pizza. Once partially cooked, remove, and strain any fat on a paper lined plate.

Nueske's Bacon Pizza Ingredients
Nueske’s Bacon Pizza Ingredients

Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.

Next, top with the cheese. Yes, I did not use sauce on this one, only cheese and bacon.

Top with the bacon, and then cook in your oven until the cheese is melted, the bacon is slightly crisp, and the dough is golden.

Nueske's Bacon Pizza
Nueske’s Bacon Pizza

Dig in.

Now do you think my kid(s) loved this pizza? Heck yes they did. Even one of my kids that typically does not like bacon (Yes, I have one), loved it. I had to make another one because they all devoured it so quickly. Thankfully the KettlePizza comes to the rescue there as I can cook a pizza in about 4 minutes using that.

Regardless, if you have never tried a simple bacon pizza, give this a try. It’s really, really good.

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