Bacon, need I say more?

“Bacon bits are like the fairy dust of the food community.”
–Jim Gaffigan

On the weekend when sleeping in just feels right but heading out for a late brunch doesn’t, a delicious savory homemade sandwich and hearty cocktail can mean no waiting in line for a table to open up. Additional bonuses, there is bacon involved and you can eat in pajamas!

Some recipes are not just invented, they evolve and change over time. In the case of the Bacon, Lettuce and Tomato sandwich (BLT), there is evidence that this recipe descended from a late Victorian-era tea sandwich. Many have taken credit for creating the BLT, but the standard ingredients for the toasted sandwich remain constant. So how does a person who is allergic to raw tomatoes ( yes I’m talking about myself here) enjoy this classic sandwich. Well, in my case I evolved the sandwich yet again to fit my needs and taste.

Sun-dried Tomato Aioli Bacon Sandwich

When I want the bacon to take center stage of a meal I usually reach for thicker cut Apple Smoked Bacon from the meat counter of my local grocery store or butcher shop.

This quick and easy Sun-dried Tomato Aioli is simply delicious on anything from a sandwich to veggies or as a dip.

I use dry Sun-dried tomatoes for this recipe, not packed in olive oil.

• Ingredients
• 1/3 cup sun-dried tomatoes
• 1 garlic clove
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/8-1/4 cup milk
• 1 1/2 cups light mayonnaise
• Process first 6 ingredients in a food processor for 15-25 seconds or until garlic and sun-dried tomatoes are finely chopped, stopping to scrape down sides as needed. Add milk milk and blend again for 5-10 seconds. In a small bowl add mayonnaise and fold in the sun-dried tomato mix. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.

Continuing with a different twist on this Bacon Sandwich, lettuce is replaced with fresh Arugula that has been lightly tossed in Garlic Olive Oil. All that is left to do is to toast your bread, a great mutli-grain bread is always a good way to go, and then assemble your Bacon sandwich. Spread on the delicious Sun-dried Tomato Aioli, add your warm Apple Smoke Bacon and top with Arugula.

Now I know what you are thinking, I mentioned this sandwich for Brunch right? Well this sandwich can easily become a Brunch Sandwich with the addition of a fried egg. Hungary yet? I am!

At home Brunch is also a great opportunity to mix up a one of a kind cocktail. Are you a fan of a Bloody Mary cocktail? I love the flavors in a traditional Bloody Mary but I generally avoid tomato juice because of my raw tomato allergy. This is where a reinvention comes in. I came across a recipe for a “Bunny Mary” that used carrot juice instead of tomato juice, yet it had all of the components of a Bloody Mary. This recipe is an adaption of that recipe.

In recent years there has been an uptick on Over-The-Top garnishes in a Bloody Mary cocktail. One of the most popular garnish seems to involve the incorporation of bacon. So, wanting to change it up just a bit I cooked up some Spicy Candied Bacon before mixing up the cocktail.

• Begin by Preheating your oven to 400 degrees and lining an edged cook sheet with aluminium foil. This recipe is for eight slices of bacon, and again I used Apple Smoked Bacon.
• Next in a shallow dish combine:
• 1/3 cup brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika

Dredge each bacon slice on both sides through the brown sugar mixture and place the bacon on lined edged cookie sheet.

Bake for 15-20 minutes, depending on the thickness of your bacon. Place cooked bacon on a paper towel to drain, but don’t leave it too long as this is a sticky bacon and will adhere to the paper towel if left in place. After a couple of minutes move to a piece of parchment paper to complete cooling.

Once the Spicy Candied Bacon is done you can start putting together your other garnishes. I used some fantastic Organic Greek Olives from Zelos Authentic Greek Artisan© and some home canned Dilly Carrots.

With the garnishes ready you can start crafting the “Peter Cocktail”.

*Before you start I want to introduce an option here of mixing up the spices with the carrot juice and allowing it to sit in the refrigerator overnight to let the flavors meld. The next day you can strain the spice granules and dill for a smoother drinking cocktail.

“Peter Cocktail” a carrot juice twist on a Bloody Mary

As with a traditional Bloody Mary many of the flavor components come from spices and seasonings used in the mix. Some people prefer a hot and spicy cocktail, while others like a milder combination of flavors. In the recipe below the measurements are for the milder flavored cocktail. If you like things hot and spicy, double some or all of the seasonings.

Ingredients for 2 servings:
16 ounces Carrot Juice
4 ounces Vodka
1.5 ounces Pickle Juice or Olive Brine
0.5 ounces Lemon Juice
2 dashes Worcestershire Sauce
1/2 teaspoons Crab Seasoning
1/2 teaspoons Black Pepper
3/4 teaspoons Dill
1/2 teaspoons Garlic Powder
1/2 teaspoons Ground Ginger
1/2 teaspoons Horseradish
1 teaspoons Hot Sauce (Add more or less depending on heat preference)

Instructions
*The carrot juice and all other ingredients (except the vodka) can be mixed and stored in the fridge overnight, or in a pitcher add in all of your ingredients and stirring until well combined.

Fill serving glass to the top with ice and pour your Bunny Mary over the ice. Garnish with olives, pickled carrots and Spicy Candied Bacon.

Cheers to sleeping in and enjoying a delicious brunch at home.

For the TRAGANO GREEK ORGANICS GREEN OLIVES from Zēlos™ Authentic Greek Artisan visit https://zelosgreekartisan.com/ and for more information of the Vodka used in this recipe visit http://restlessspiritsdistilling.com/welcome/

Images © Drink In Nature Photography and Drink In Life Blog.