From Duskie.....
Nepotism aside, my husband, John Stewart, makes the most incredible bacon I have ever had. To honor its spectacular nature, we throw a party all about it on Labor Day … the BLT + ice cream social! We get a basket of the best ever bread from Della Fattoria in Petaluma, cook up about 75 pounds of our Black Pig bacon, make an array of spreads, and invite folks to BYO tomato, as it seems required in Sonoma County that everyone have a tomato plant out back. I’ve included recipes for our favorite spreads. Here is to bacon at it’s best! You can find out about other awesome bacons (of course, you MUST have ours!) at The Grateful Palate. Read on to discover Ziggy's perfect wine for blt's!
tabasco aioli
1 whole egg
1 egg yolk
1/3 cup fresh squeezed lemon juice
2 cloves garlic, peeled
1 1/2 cups olive oil
1 teaspoon tabasco, or more or less to taste
kosher salt and fresh ground black pepper
In a food processor, combine the eggs, lemon juice, and garlic. With the motor running, slowly add the oil and emulsify. Season to taste with tabasco, salt, and pepper.
green goddess
2 tablespoons cold water
3/4 cup canola oil
1/2 bunch fresh chives
1/2 bunch fresh basil leaves, picked
1/2 bunch fresh tarragon leaves, picked
1/2 bunch flat leaf parsley leaves, picked
2 cloves garlic, peeled
2 anchovies
1 egg
1/4 cup lemon juice
1 avocado, seed removed and scooped out with a spoon
1/2 cup sour cream
kosher salt and fresh ground black pepper
In a blender, combine the water, oil and herbs and blend to make a green oil. In food processor, combine the garlic, anchovies, egg, and lemon juice. With the motor running, slowly add the green oil. Add the avocado and sour cream. Season to taste with salt and pepper.
buttermilk dressing
1 egg yolk
1/3 cup red wine vinegar
2/3 cup canola oil
2/3 cup buttermilk
2/3 cup sour cream
1/4 cup minced herbs of your choice (parsley, chives, basil, mint, tarragon)
2 tablespoons minced shallots
kosher salt and fresh ground black pepper
In a food processor, combine the egg and vinegar. With the motor running, slowly add the oil. Add the buttermilk and the sour cream. Fold in the herbs and the shallots. Season to taste with the salt and pepper.
From Ziggy.....
Juicy tomatoes and beautiful bacon make the perfect combination that calls for Pinot Noir! California grows some amazing tomatoes! California is also home to some of the best Pinot Noir! Here is my perfect Pinot pick for Duskie's blt:
2006 Buena Vista, Pinot Noir, Carneros-- This amazing wine comes from perhaps the oldest winery in California. Buena Vista was established in 1857. The winery and its vineyards are located in the cool climate Carneros wine appellation. This appellation sits at the base of both Napa and Sonoma counties. Buena Vista's Pinot Noir vineyards are on the Sonoma side of theCarneros area. I found aromas of strawberry, bright cherry, earth and spice. These lured me into flavors of cranberry, dark cherry, tobacco and a hint of spice. The brilliant acidity in this well balanced wine makes it fab with food! Especially Duskie's blt! You must come and visit the Carneros appellation and discover some terrific wines. Make sure to plan a visit to the historic Buena Vista Winery. Their winemaker Jeff Stewart is making great wines. Be sure and taste their Chardonnay and Syrah too.
Enjoy...and Cheers!
Ziggy, The Wine Gal