Cooking is always interesting when you have friends or relatives staying at your house. Some people are minimalist (“let’s just order pizza”) and some go all out. I think I fall in between. For dinner, and even breakfast, I want to do something that is a just a bit impressive. I like to cook and this gives me an opportunity to provide hospitality to my guest in other ways I cannot. Diablo shrimp, roasted vegetables and mushroom risotto? Not a problem. Made to order omelets with a cheesy hash brown bake? Coming right up. Lunch? Um….who wants a hot dog?
Have I mentioned how my lunch menu options are not nearly as vast as my dinner ones? Adding a filter of low carb removes some of my favorite lunch standbys (chicken quesadilla, english muffin pizzas, meatball subs). So when I can find any variation on a common lunch item, I am happy to run with it. For a recent lunch I made BLATTs. Bacon…Lettuce…Avocado…Tomato…Turkey. Served on iceberg lettuce leaves for bread. To spice it up, I decided to make some jalapeno mayo.
The ingredients: Bacon, lettuce, avocado, tomato, turkey, mayonnaise and a dried jalapeno chile.
First cook up the bacon. As indicated in a previous post, I grind fresh black pepper (a rough grind) over the strips.
Carefully remove the outer leaves of the lettuce so as not to tear the large leaves. I like to have two leaves as a replacement for each slice of bread. If you use one, it will often tear. Slice the avocado and tomato.
I sliced open the jalapeno and removed the seeds. I then finely minced the pepper and mixed it with 1/4 cup of mayonnaise. I spread this on both the top and bottom inner leaves.
Stack the ingredients and cover with the top leaves.
A nice sandwich full of fresh ingredients.
