The last of my ginormous tomatoes were perfect for my BLT Galettes with Basil Mayo. As gardens go this year was a challenge. First, it was cool and rainy. Then it was hot and dry. Not a good scenario for gardening. All and all our garden was a minor success.One thing that grew amazingly well after the cool, wet start was our tomatoes. I kid you not they were the size of baseballs. Of course, they were all ready at once.
Pea Salad …..you either love it or hate it! Me I’m a lover!!
Two recipes stand out in my mind…..one was my Mom’s. All of us have those recipes that Mom or Grandma made that we never learned, and that there wasn’t a recipe for.
My Mom’s Pea Salad was one of those. You always think you will ask, watch, have them teach you, and you never do. So, from experience if there is a family recipe you want to learn do it…..no time like the present.
My other Pea Salad love was from the Ponderosa Steakhouse. Now, I didn’t know this but Ponderosa and Bonanza Steakhouses were started by Dan Blocker who was Hoss Cartwright on a TV show from the 60’s called Bonanza. The things you don’t find out writing a food blog…….huh!
Any whoo……if you don’t know how the Ponderosa works, it’s kinda like a buffet with steaks, you order your steak and they bring it to you, and while you wait you can go to the salad bar or their other food bars, they have soup, and dessert.
On the salad bar was their Pea Salad……lets just say I could eat it by the shovel full! There is no longer a Ponderosa in our area but the memory remains…..sigh!
Which bring me to how I cam to make this particular Pea Salad. The Ponderosa version had peas, bacon, and cheese ( I think….a little fuzzy on the cheese). Cruising Facebook there was a link to Martha Stewart and this Pea Salad recipe.
I followed the link and low and behold, it sounded like it could be a match for my beloved Pea Salad.
I really try to be original with my recipes, but I did this one as written……perfection!!!
Leave it to Martha Stewart to find the key to perfect Pea Salad…..use the peas frozen….I know right!
I always thawed my peas and after a day it was ……..I know this doesn’t sound appetizing, but kinda watery. By some magic of Martha, that does not happen when you start with frozen peas.
The recipe is pretty simple and comes together in a flash. I made it and took it to a Memorial day cook out and it was a hit. It was as close to the Ponderosa Pea Salad as I have every had.Print
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- Coarse salt and freshly ground pepper
- 1 pound frozen peas (do not thaw)
- 1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
- 1/4 cup packed fresh flat-leaf parsley leaves
- 4 ounces bacon (about 4 slices), chopped
- 2 ounces aged white cheddar, shaved or coarsely grated
- Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
- Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.
BLT Potato Sandwich
You make a really nice dinner…..you make baked potatoes………dinner is over……..What do you do with the left over bakers?????
You make BLT Potato Sandwiches of course!
This is more of a method than a recipe. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich. The first “recipe” for a BLT was published in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. But, everyone has their own way of making BLT sandwiches………. some like toast, some like variations on bread, which is where my recipe…….a.k.a. method comes in.
Tim and I had a really nice steak and potatoes dinner one night. My intention was to make potato salad with the remaining potatoes. I was working on a BBQ recipe and we all know that BBQ needs either cole slaw or potato salad. That being said, I also have a ton of lettuce in my garden to use. Tomatoes are not ready yet………we had a very late start to the growing season here and a very cool summer so far, so things are not quite where they should be……but I digress. We also had some bacon to use up.
For me, a traditional BLT is on toast with chips on the side…….hmmmm……….why not use the potato for the base of my BLT. At first I was going to just warm up the potatoes and fill them with the BLT stuff, but as I looked at the potatoes I kept seeing bread. If I sliced them and sautéed them, maybe they would hold as the the bread………Glory Hallelujah it worked…..The “bread” for my BLT worked!!!!
The rest of the story is a lot less note worthy………just your basic BLT with Basil mayo. Now, as with any BLT, use the bacon you like, whatever tomatoes and lettuce you grow or purchase from your local Farmers Market……..Please visit your local Farmers Markets, your support means the world to them and the taste of local grown is beyond compare!
So the next time you are looking for something to do with those……..leftover potatoes……….try our BLT Potato Sandwich!Print
- 2 Baked potatoes cut in quarters lengthwise
- Non-stick cooking spray
- 8 slices applewood smoked bacon (or your favorite bacon)
- 8 tomato slices
- Romaine lettuce
- Basil Mayo – 1/4 cup mayo or salad dressing mixed with 1 tablespoon chopped fresh basil.
- Spray potato slices with cooking spray. Sauté slices over medium to medium high heat until crispy.
- You are using the potato slices as the bread. Spread the basil mayo on the potato slices, add the bacon, tomato slices, and lettuce. Place a slice of potato on the lettuce to form your sandwich. Secure with toothpick.
Keywords: baked potato, bacon, lettuce, tomato, basil, mayo, easy, quick