Michael's Restaurant & Ancho Chile Bar

"COSMO" B.L.T.

(YIELD; 8)
ZEST FACTOR: MEDIUM
4 SLICES BREAD, CHEFS CHOICE
1/4 LB.BUTTER
1/2 CUP ZESTY MAYONNAISE, (RECIPE FOLLOWS)
8-12 TOMATOES, SMALL
1 MED AVOCADO, RIPE
1/2 LB.BACON SLICES, THICK CUT
1/2 LB.MIXED LETTUCE BLEND, SPRING MIX, GOURMET BLEND, ETC.
1 OZ.FRESH BASIL, STEMS REMOVED
TASTE BALSAMIC VINEGAR
TASTE WHITE TRUFFLE OIL
TASTE SALT, SEA OR KOSHER
TASTE BLACK PEPPER, FRESH GROUND

1.Cook Bacon In A Frying Pan, Or On A Baking Sheet In A 375° Oven For 15 Minutes, Drain All Bacon Fat.
2.Lightly Butter Bread, Toast In Toaster, Or Oven. While Still Warm, Cut Into 8 Rounds With A Fluted Cutter.
3.Slice The Tomatoes Into Thin Slices, Place On A Paper Towel To Absorb Most Of The Moisture Preventing A Drippy, Messy, B.L.T.
4.Quarter The Avocado Lengthwise, Remove The Pit And Skin. Slice Each Avocado Quarter Into Thin Slices.
5.Cut The Bacon Slices In Half, And then Cut The Halves, Lengthwise, Into Thin Strips.
6.Cut The Lettuce Greens And Basil Into A Fine Chiffonade And Place Into A Mixing Bowl. Drizzle Just Enough Of The Balsamic Vinegar, And Truffle Oil To Very Lightly Coat The Greens. Season With Salt & Pepper, Mix Well.

TO ASSEMBLE;
Place A Small Dollop Of Zesty Mayo Onto The Center Of Each Of The Toast Rounds. Place 5-6 Slices Of Tomato On Top Of The Mayo, Not Stacked But Fanned Around The Toast. Place 5-6 Slices Of Avocado On Top Of The Tomato In The Same Fanned Fashion. Divide The Bacon Into 8 Equal Portions; Lay The Strips Over The Avocado Allowing Them To Drape Over The Sides. Mound A Small Amount Of The Dressed Greens On Top Of The Bacon. Garnish With Sprouts Of Your Choice. Serve Immediately.

CHEFS NOTE;
The Bread Can Be White, Wheat, Or Your Favorite. The Tomatoes Should Be Very Small Such As; Cherry, Grape, Plum, Baby Tomato, Romanita, Etc. The Avocado Should Be Ripe, Yet Still Firm. The Lettuce Blend Should Include Slightly Crunchy Lettuces Varying In Color And Tartness, Find Your Favorite At Your Local Produce Market.

ZESTY MAYONNAISE
(YIELD; 1 CUP)

1 CUP HELLMANS MAYONNAISE, OR MAKE YOUR OWN
1 TBLS.CHIPOTLE CHILE PUREE, (FROM CANNED IN ADOBO SAUCE)
1/4TSP. GRANULATED GARLIC
1/4TSP. CHIPOTLE CHILE POWDER
1/4TSP. CRUSHED RED PEPPER FLAKES
1/4TSP. CAJUN SEASONING
PINCH KOSHER SALT & FRESH BLACK PEPPER

1.Place All Ingredients Into A Mixing Bowl. Whisk Until Well Blended. Store Refrigerated.

CHEFS NOTE;
If you prefer the flavor of Habanero or Jalapeno to Chipotle, then substitute. This zesty mayonnaise is meant to put a little Zest in what it's used for. Feel free to personalize this recipe. Add fresh herbs if you desire.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
3 4 1 3 W E S T 7 T H F O R T W O R T H T E X A S 8 1 7 8 7 7 3 4 1 3
WWW.MICHAELSCUISINE.COM


	"COSMO" B.L.T. (YIELD; 8) ZEST FACTOR: MEDIUM 4 SLICES BREAD, CHEFS CHOICE 1/4 LB.BUTTER 1/2 CUP ZESTY MAYONNAISE, (RECIPE FOLLOWS) 8-12 TOMATOES, SMALL 1 MED AVOCADO, RIPE 1/2 LB.BACON SLICES, THICK CUT 1/2 LB.MIXED LETTUCE BLEND, SPRING MIX, GOURMET BLEND, ETC. 1 OZ.FRESH BASIL, STEMS REMOVED TASTE BALSAMIC VINEGAR TASTE WHITE TRUFFLE OIL TASTE SALT, SEA OR KOSHER TASTE BLACK PEPPER, FRESH GROUND 1.Cook Bacon In A Frying Pan, Or On A Baking Sheet In A 375° Oven For 15 Minutes, Drain All Bacon Fat. 2.Lightly Butter Bread, Toast In Toaster, Or Oven. While Still Warm, Cut Into 8 Rounds With A Fluted Cutter. 3.Slice The Tomatoes Into Thin Slices, Place On A Paper Towel To Absorb Most Of The Moisture Preventing A Drippy, Messy, B.L.T. 4.Quarter The Avocado Lengthwise, Remove The Pit And Skin. Slice Each Avocado Quarter Into Thin Slices. 5.Cut The Bacon Slices In Half, And then Cut The Halves, Lengthwise, Into Thin Strips. 6.Cut The Lettuce Greens And Basil Into A Fine Chiffonade And Place Into A Mixing Bowl. Drizzle Just Enough Of The Balsamic Vinegar, And Truffle Oil To Very Lightly Coat The Greens. Season With Salt & Pepper, Mix Well. TO ASSEMBLE; Place A Small Dollop Of Zesty Mayo Onto The Center Of Each Of The Toast Rounds. Place 5-6 Slices Of Tomato On Top Of The Mayo, Not Stacked But Fanned Around The Toast. Place 5-6 Slices Of Avocado On Top Of The Tomato In The Same Fanned Fashion. Divide The Bacon Into 8 Equal Portions; Lay The Strips Over The Avocado Allowing Them To Drape Over The Sides. Mound A Small Amount Of The Dressed Greens On Top Of The Bacon. Garnish With Sprouts Of Your Choice. Serve Immediately. CHEFS NOTE; The Bread Can Be White, Wheat, Or Your Favorite. The Tomatoes Should Be Very Small Such As; Cherry, Grape, Plum, Baby Tomato, Romanita, Etc. The Avocado Should Be Ripe, Yet Still Firm. The Lettuce Blend Should Include Slightly Crunchy Lettuces Varying In Color And Tartness, Find Your Favorite At Your Local Produce Market. ZESTY MAYONNAISE (YIELD; 1 CUP) 1 CUP HELLMANS MAYONNAISE, OR MAKE YOUR OWN 1 TBLS.CHIPOTLE CHILE PUREE, (FROM CANNED IN ADOBO SAUCE) 1/4TSP. GRANULATED GARLIC 1/4TSP. CHIPOTLE CHILE POWDER 1/4TSP. CRUSHED RED PEPPER FLAKES 1/4TSP. CAJUN SEASONING PINCH KOSHER SALT & FRESH BLACK PEPPER 1.Place All Ingredients Into A Mixing Bowl. Whisk Until Well Blended. Store Refrigerated. CHEFS NOTE; If you prefer the flavor of Habanero or Jalapeno to Chipotle, then substitute. This zesty mayonnaise is meant to put a little Zest in what it's used for. Feel free to personalize this recipe. Add fresh herbs if you desire. FORT WORTH MICHAELS STANDARD RECIPE © MICHAEL THOMSON 2004 THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON 3 4 1 3 W E S T 7 T H F O R T W O R T H T E X A S 8 1 7 8 7 7 3 4 1 3 WWW.MICHAELSCUISINE.COM