"Movie Theatre Cookies" or Buttered Popcorn and M&M Cookies with Vanilla Bean Fleur de Sel

"Movie Theatre Cookies" or Buttered Popcorn and M&M Cookies with
Vanilla Bean Fleur de Sel

I think what I love about food most, is its ability to evoke childhood memories and the comfort it supplies to the people eating it. Every recipe is carefully planned and executed, and then enjoyed in the presence of your closest friends + family around a dinner table or at party. Hey, it ain't too shabby either if you decide to snuggle up in your PJ's in bed with a big bowl of hot soup during a cold winter day. Even more importantly, as kids, our brains were racing and creativity flowed out of us, and that's when we mashed things together, plopped about 20 things into a bowl, or came up with some crazy concoction that sometimes made us gag. I remember when I had just become old enough to be left at home, without a babysitter, for the afternoon or night. Those were the days I looked forward to, not because I liked being alone, but because I had the kitchen all to myself. One creation that I have never forgotten was mini M&M's on top of pizza. Like what was I thinking? That does not sound like a promising culinary future, my friends. But by far, one of my favorite flavor combinations involved a Sunday afternoon at the movie theatre. Alongside a frozen slushie, I had to have a big 'ole bag of extra buttered popcorn and a bag of M&M's. Once we all got situated in our seats, that bag of rainbow colored chocolate candies were then dumped into the popcorn bag, shaken lightly until it was completely tossed, and then devoured. The hot, buttered, + salty popcorn melted the candies ever-so-slightly, so that every little kernel had a light chocolate covering. Yum... double yum actually. Fast forward like 10 years, and now I'm developing recipes for my very own blog. Well, recently I purchased Smitten Kitchen's cookbook. If y'all don't have it, I encourage you to go out tomorrow and buy it! I love the simplicity of her recipes, as well as the culinary range she showcases. While looking through the book, I came across cookies that were loaded with popped popcorn. So friggin' brilliant. And from there, I immediately I knew I wanted to create my own inspired adaptation. I used the base of my go-to gourmet chocolate chunk cookie recipe (just slightly dumbed down and simplified) and substituted the chopped gourmet chocolates with colorful M&M's. I found Easter M&M's at the grocery store and couldn't resist the idea of girly pastel colored cookies. Deb's recipe went the all natural buttered popcorn route, where as I had (yes, had to) have the fake, over-the-top, decadently rich "movie theatre flavored" buttered popcorn. Yeah, go grab one of the microwavable bags that tells you that it contains more fake butter flavoring than the actual kernels themselves. This is the only way for me to truly bring travel back in time for the ultimate "picture show"(it's a southern saying, don't make fun) snack. I sprinkled on some of my fancy vanilla bean fleur de sel and it was sweet-and-salty cookie perfection. So, make a warm batch of these for a movie marathon at home or tuck away some of them into a plastic bag and sneak 'em into the movie theatre. I promise I won't tattle, if you don't. Deal? Deal. I loved the nostalgia of the cookies and will make them over + over again!! Enjoy :)

crispy cookie edges. extra buttery popcorn. colorful chocolate candies. fancy salt. 

For the Movie Theatre Cookies:

2 Sticks of Unsalted Butter, Softened

1 Stick of Unsalted Butter, Melted

½C Granulated Sugar (I used vanilla bean sugar, but it’s up to you)

1 ¾C Light Brown Sugar, Packed

1 Vanilla Bean, Split & Scraped for Seeds

2 Eggs + 1 Egg Yolk

1t Vanilla

¼t Butter Extract

1t Sea Salt

2C AP Flour

1 ½C Bread Flour (or you can substitute it for all AP Flour)

1 ½t Baking Soda

4C M&M Candies (I crushed up 1C of the candies with a rolling pin for candy bits)

6-8C Movie Theatre Buttered Popcorn (already popped, kernels removed)

Vanilla Bean Fleur de Sel, For Sprinkling (optional)

Directions:

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and spray with Pam, then set aside.

2. In a small saute pan, melt the butter, and then set it aside to cool slightly before adding it to the mixing bowl. Cream the 2 sticks of butter & chilled melted butter with the sugar, brown sugar, and vanilla bean until light and fluffy (about 3 minutes). Scrape down the sides of the mixer then add the two eggs and egg yolk one at a time, incorporating each one completely before adding the next. Scrape down the bowl. Mix in the vanilla, butter extract, and sea salt.

3. In a separate bowl, whisk together the bread flour, AP Flour, and baking soda.

4. With the mixer on the lowest speed, slowly add the flour mixture to the butter mixture until just incorporated (don’t over mix).

5. Beat in the M&M candies until it’s completely incorporated and the chocolate is evenly dispersed throughout the dough. Lastly, lightly fold in the popped, buttered popcorn (this will take some time since the dough is quite thick and there are so many ingredients, but just keep working it in until it’s distributed throughout; it is alright if the popcorn breaks up some, but try to maintain most of its texture). Scoop the dough into medium-large balls (or I used an ice cream scoop), and then using your fingers, crimp the tops to make them more jagged (this will help them look more homemade and rustic). Because the cookies are quite large, I only put 6 cookies per sheet tray, so that when they cook & spread, they will not touch each other.

6. Sprinkle the vanilla bean fleur de sel on top of the cookie dough balls, then bake the for 10-12 minutes (cook them for 5-6 minutes, then rotate the pan 180 degrees, and cook for another 5-6 minutes), until it is slightly golden brown on the edges, but still soft (slightly undercooked) on the inside. Leave the cookies on the sheet tray for 10 minutes, so that the cookies will finish baking.

7. Once the cookies have rested on the sheet tray, move the finished cookies to a cooling rack, and let them completely cool completely before eating.

Summer Staples : Mosaic Melon Salad with Mixed Melon Cubes, Heirloom Tomatoes, Red Chili Flake Finishing Salt, Basil-Mint Pesto, + Balsamic Reduction, Topped with Homemade Feta Burrata

Mosaic Melon Salad with Mixed Melon Cubes, Heirloom Tomatoes, Red Chili Flake Finishing Salt,
Basil-Mint Pesto, + Balsamic Reduction, Topped with Homemade Feta Burrata

Summer is quickly approaching and I don't think I can simply wait another day. My summer vacation usually means long days at the beach, going on picnics at Forsyth, baseball games, and cooking out in the garden. Can we just go ahead and all agree that besides all of those fun activities I just listed, Summer food is something I count down for all year long. Our favorites range from peaches and sweet berries to heirloom tomatoes and corn. This is the time that every fruit and vegetable raise the stakes and get in their A-game state of mind (yes, apparently Summer produce is like a superhero in my book, so lamezies). During the course of my blogging experiences, I like to set up seasonal themes to my weekly posting. I have Soup Sunday's in the Fall + Winter, Tailgatin' Saturday during the oh-so-amazingness that is college football, and Sunday Brunch during the Spring. So, this is my new latest installment... Summer Staples. These recipes will focus on everything that makes us happy during the unbearably awful heat. They will feature a lot of perfectly ripened produce, hand crafted specialty drinks, grilling marinated proteins, and delightful desserts (all of which will probably include homemade ice cream). It is all about light + fresh dishes that use the best of the best produce from your local farmer's market. Can you tell that I am just itchin' for some summer lovin'? I mean, it's pretty obvious. Okay enough about that, let's get to the recipe. First of all, this is vegetarian-friendly... what the what what? I know, I don't even know if I have a recipe that doesn't include some sort of protein, or to be more specific, bacon. I slaved away in the kitchen for this salad, but it's honestly because I wanted this artsy, over the top plating presentation. You could easily roughly cut them up into pieces or use a melon baller for a faster approach. The three types of melons bring so much color and a lot of sweetness, and then when it's paired with overly ripe + juicy heirloom tomatoes and creamy avocado... well, it simply makes takes this dish to "over-the-top" status. It's sprinkled with my Homemade Red Chili Flake Finishing Salt, which adds a savory depth of flavor, and our favorite, a spicy kick! The salad is drizzled with extra virgin olive oil, fresh citrus juice, and a syrupy balsamic reduction. But what's the main star of the dish, you ask? Oh no big deal or anything, I just made homemade Burrata cheese (patting myself on my back over here). For those of you that haven't heard of Burrata or even tasted it, then it's time to change that, right now. Why? Well, from the outside, it just looks like a plain 'ole ball of fresh mozzarella cheese, but oh boy, it sure isn't. Inside this ball, there is a shredded mozzarella + heavy cream gooey center, that once you cut it open, the luscious filling begins the flow out all of the plate. IT'S DIVINE. Now here comes my twist... Homemade Feta Burrata. Instead of the traditional or classic filling, I mixed crumbled feta cheese with cream, and quickly packed it into a thinly stretched mozzarella shell. It's a daunting task, but it's so goshdarn worth it. I will be posting a recipe tomorrow (hopefully) with a step-by-step pictorial recipe for my Feta Burrata, so y'all can make it too. But hey, I wont get mad if you'd rather just buy it from the grocery store, it will still taste as delicious. The freshly made Burrata is covered in a homemade Basil-Minto Pesto, as well as some julienned herbs and pickled red onions (if you dare). Oh and side note, we loved this Feta Burrata so much that I know I just have to make a Goat Cheese Burrata, so that will be coming around the bend soon enough!! Enjoy :)

the. perfect. summer. salad. EVER. 

For the Red Chili Flake Finishing Salt:

2T High Quality Salt (such as Maldon, Pink Himalayan, Fleur de Sel, or Gray Sea Salt)

1T Red Pepper Flakes (if you don’t like a lot of heat, then you can cut back on the flakes)

¼t Cayenne or Paprika

For the Homemade Basil-Mint Pesto:

1C Fresh Basil Leaves, Lightly Packed

2C Fresh Mint Leaves, Lightly Packed

2 Garlic Cloves, Roughly Chopped

¼C Toasted Pine Nuts, Roughly Chopped

Squeeze of Fresh Lemon (plus a little bit of freshly grated lemon zest)

½C Extra Virgin Olive Oil

½C Parmesan Cheese, Grated

Salt & Pepper, To Taste (and a pinch of sugar for some balance)

For the Mosaic Melon Salad:

Fresh Watermelon, Honeydew, & Cantaloupe, Cut into 1 or 2-inch Cubes

1 Red + 1 Yellow Heirloom Tomato, Cut into 1 or 2-inch Cubes

1 Avocado, Cut into 1 or 2-inch Cubes (this is optional, but I love the creaminess it lends)

Freshly Squeezed Lemon Juice, To Your Liking (lime can also be substituted)

Extra Virgin Olive Oil, For Drizzling

Prepared Red Chili Flake Finishing Salt, For Sprinkling

1 Ball of Homemade Feta Burrata (some substitutes are classic Burrata or crumbled feta)

Prepared Homemade Basil-Mint Pesto, For Topping

Fresh Basil + Fresh Mint, Julienned (for garnishing)

Syrupy Balsamic Reduction, For Drizzling

Shaved Raw Red Onions or Pickled Red Onions (we liked the acidity of the pickled onions)

Directions:

1. For the Red Chili Flake Finishing Salt: Combine the salt of your choice, along with the red pepper flakes, and cayenne/paprika. Whisk and mash slightly for a more cohesive salt.

2. For the Homemade Basil-Mint Pesto: Put the basil, mint, garlic, pine nuts, about ½t of salt, lemon juice, & lemon zest in the bowl of a food processor. Pulse to chop the ingredients, scraping down the bowl when necessary. Remove this pureed mixture into a bowl and whisk in the olive oil and grated Parmesan cheese until they are completely incorporated throughout. Season with salt, pepper, and some sugar to taste.

3. For the Mosaic Melon Salad: When cutting the melons, tomato, and avocado, try to make them into the same sized cubes, so that they will fit together perfectly together, like a puzzle or mosaic. I organized my fruit & vegetable squares by a pattern of color (just try to mix it up a little bit, so that there aren’t any of the same colors next to one another. Once you have an entire plate of rainbow cubes, evenly squeeze a little bit of lemon juice all over the plate, and then drizzle on some olive oil. Next, sprinkle the Red Chili Flake Finishing Salt all over the salad (this part really gives the salad a deep flavor and perfectly balances the dish between sweet, salty, and spicy, so don’t skip it).

4. Serving the Salad: Place the ball of Homemade (or store bought) Feta Burrata in the middle of the salad and spoon the Basil-Mint Pesto all over the top of the Burrata (and a little around the plate). Garnish the pesto covered Burrata with julienned fresh basil + mint, as well as a generous drizzling of syrup balsamic reduction all over the plate (we love balsamic reduction, so we use a lot). Finish the plate by placing a small pile of pickled red onions (or thinly shaved raw red onion) on the center of the Burrata ball. Season with a little salt & pepper if it needs it.

5. Enjoy it immediately with a glass of wine!

Salted Margarita Pie (in jars) with Pretzel Cookie Crust, Boozy White Chocolate-Key Lime Pie Filling, & Whipped Cream

Salted Margarita Pie (in jars) with Pretzel Cookie Crust, Boozy
White Chocolate-Key Lime Pie Filling, & Whipped Cream

Holy crap y'all, when did it get so hot outside? It's seriously hot as the dickens. But, you know what that means, SUMMER FOOD. Grilled burgers, fresh seafood, homemade ice cream + sorbet, fruity drinks, and key lime pie. I'm partial to my Deep Dish Key Lime Meringue Pie because it never disappoints. Well, here's an upgraded recipe of this summer dessert classic. Salted Margarita Pie is just the boozy sister of key lime pie with a couple unique twists. Instead of a boring 'ole graham crackers, a pretzel cookie crust is made and it certainly shines throughout the dish. I love its crumbly + crunchy texture and its' lightly salted flavor. It's so good that it makes you wonder why this crust isn't used for every pie you make. What makes this pie extra special is the filling... how can you go wrong with ingredients like white chocolate, freshly squeezed margarita mix, citrus zest, and booze? You can't. And guess what, it's made with not just one kind of booze, but TWO. Tequila and Cointreau spike this luscious custard and give it a margarita flair. I know that some of you are thinking that white chocolate sounds like an odd addition in a tart pie, but I think it balanced the strong taste of alcohol and citrus with its' sweetness and creamy finish. For a while now, I have been wanting to make a dessert in a mason jar because I love the retro vibe and easy portability. We actually made it for the Jimmy Buffet concert that we went to in February and it was the perfect treat to snack on, and it's actually quite simple! All you have to do is pack in the pretzel cookie crust and pour in an even layer of margarita pie filling and bake until it has just set. The jars of pie are finished with homemade whipped cream and a sprinkle of mixed citrus sea salt, which perfectly mimics the effortlessly wonderful salted rim of a margarita. So, you can't miss that step! This dessert would be awesome for a picnic or a day at the beach, that's for sure. All that's left for y'all to do is grab a spoon and start diggin' at it. Trust me, your mouth will be watering in anticipation, trying to get at the bottom layer of salty-pretzel-cookie-goodness!! Enjoy :)

Perfect Layering.

Homemade whipped cream with mixed citrus sea salt & fresh lime rounds...

The best part: Salty Pretzel Cookie Crust

Go on and get in there!

For the Pretzel Cookie Crust:

8T + 4T Unsalted Butter, 8T at Room Temperature & 4T Melted

1/3C + 1T Light Brown Sugar, Packed

3T Sugar

1 Egg Yolk

½C AP Flour

1½C Pretzels (crushed into the size of small peas or old-fashioned rolled oats)

1/8t Baking Powder

Pinch of Baking Soda

½t + ¼t Salt

For the White Chocolate Key Lime Pie Filling Spiked with Tequila & Cointreau:

2 14oz Cans of Sweetened, Condensed Milk

11oz Melted White Chocolate

6 Egg Yolks (you can save the egg whites and make a meringue topping if you like)

1C Homemade Margarita Mix (but freshly squeezed citrus juice would be fine)

3 Limes, Zested

4T High Quality Clear Tequila

2T Cointreau

Green Food Coloring (to your liking)

Homemade Mixed Citrus Sea Salt, small lemon pieces

For the Whipped Cream:

1C Heavy Whipping Cream

1T Sugar

1t Vanilla Extract

Freshly Grated Lime Zest & Mixed Citrus Sea Salt, For Garnishing

Directions:

1. For the Pretzel Cookie Crust: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with Pam. In the bowl of a standing mixer, combine 8T room temperature butter, 1/3C light brown sugar, and sugar in medium bowl. Beat the mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg yolk; beat until pale and fluffy. Add in the pretzel pieces, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn the pretzel cookie mixture out onto prepared baking sheet; press out evenly to almost the edges of pan. Bake until light golden on top, 15-18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into a food processor and process until it becomes wet sand, and then add melted butter, salt, and brown sugar. Pulse until mixture is moist enough to stick together. Transfer cookie crust mixture into mason jars. Using fingers, press mixture evenly into the bottom of the jars. Place pie dishes with crust on rimmed baking sheet.

2. For the Key Lime Pie Filling: In a large mixing bowl, whisk together the condensed milk, melted white chocolate, egg yolks, key lime juice (or homemade margarita mix), tequila, and triple sec until well blended. And then add in the fresh lime zest (or lemon zest may substituted) & green food coloring (to you liking). Pour the margarita pie filling into the pretzel crust filled mason jars. Bake in the oven for 20-30 minutes (depending on your oven), or until the pie filling is set, but still jiggles slightly. Remove the pie from the oven and let the filling cool & set slightly. Cover with the lids and bands and refrigerate for at least two hours or until chilled & set.

3. For the Whipped Cream: Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie jars with whipped cream, freshly grated lime zest, and a sprinkle of homemade mixed citrus sea salt, if using. Serve immediately. This makes roughly six 12oz Salted Margarita Pie in Jars.

"The Mexican Mess" or Herbed Jalapeno-Cornmeal Waffles with Chorizo Gravy, Blackened Heirloom Tomato Salsa, Fried Eggs, & Fresh Cilantro

"The Mexican Mess" or Herbed Jalapeno-Cornmeal Waffles with Chorizo Gravy, Blackened
 Heirloom Tomato Salsa, Fried Eggs, & Fresh Cilantro

Hey guys... guess what? It's brunch time again. The best part of any week, by far. Well as far as we're concerned. So what do I have to share with y'all? Waffles. Savory Waffles. Savory Mexican Waffles. All I can say is that these would be the perfect hangover meal following your celebration of Cinco de Mayo. Yep, put this one in your back pocket, it'll be crucial in recovery. It starts off with my favorite waffle base, but adapted a slight bit. I added coarse cornmeal along with cumin, cilantro, chives, and jalapeno. You could just slather this waffles with butter and eat them like cornbread, just do it. I won't judge you. After these Mexican waffles have been stacked they are doused with a spicy, creamy chorizo gravy. Southerners love gravy, but we also like our shit spicy too, ya'hear? The gravy has this delightful pink-tinged color that makes me smile, maybe it'll make you smile too. That's debatable though because you could be hungover while eating this, and if that's the case, you won't be smiling, which is a-ok with me too. Once the waffles have been covered in gravy, the rest is really up to you & what you are feeling. We topped ours with fried eggs because well, we're fried egg junkies. And then some of my Homemade Blackened Heirloom Tomato Salsa was poured all over the top. But, ya know, I wish I had made some corn salsa for garnishing too (so y'all add that and make me proud). All that's left to do is to sprinkle on some fresh cilantro and you've got it made. Serve it warm with a cold Michelada and you don't need anything else!! Enjoy :)

fried egg perfection.

See the pink chorizo gravy? Love it.

And that, my friends, is why it is called The Mexican Mess

For the Herbed Jalapeno-Cornmeal Waffles:

1 ½C AP Flour

½C Cornstarch

½C Coarse Cornmeal

1t Baking Powder

½t Baking Soda

1t Salt & Sugar

¼t Black Pepper

Pinch of Chili Powder & Cumin 

1C Milk & Buttermilk

2/3C Vegetable Oil

2 Large Eggs, Lightly Beaten

2-3T Fresh Cilantro, Minced

1T Fresh Chives, Minced

1 Fresh Jalapeno, Minced

For the Chorizo Gravy:

½lb Ground Chorizo, Cooked into Crumbles (discard the grease)

4T Unsalted Butter

3TAP Flour

2-3C Whole Milk

Pinch of Chili Powder

Salt & Pepper, To Taste

For the Mexican Brunch Waffles:

Herbed Jalapeno-Cornmeal Waffles, Cooked until Crispy

Chorizo Gravy, Warm

Fried Eggs

Homemade Blackened Heirloom Tomato Salsa

Fresh Minced Cilantro, For Garnishing

Directions:

1. For Herbed Jalapeno-Cornmeal Waffles: In a mixing bowl, combine the flour, cornstarch, cornmeal, baking powder, baking soda, salt, sugar, seasonings, herbs, and minced jalapeno. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, and egg. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. The waffles should be crisp and golden brown. Keep them warm until you are ready to serve.

2. For the Chorizo Gravy: Fry the ground chorizo in a hot, deep skillet. Once crispy and crumbled, remove the chorizo and fat from the pan. Melt the butter, and then combine the fat with the flour in a skillet, continuously whisking, cook on medium heat for a couple of minutes until a roux is formed. Add the milk slowly to the skillet and mix the roux using a whisk. Turn the heat down to low and continue stirring until he mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (and any other seasonings you would like to add). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time. Add in the cooked chorizo until combined. Keep warm until ready to serve.

3. For the “Mexican Mess”: Stack the waffles on the plate and then pour on some of the hot chorizo gravy. Top the stack with a fried egg and garnish the plate with the blackened heirloom tomato salsa and fresh cilantro.

4. Enjoy while they are still warm!

Gourmet "Southern Tomato Sandwich" Crostini with Homemade Fresh Cracked Black Pepper Aioli, Bacon Fat Fried Toast, Rainbow Heirloom Tomatoes, Brown Butter, & Fresh Chives

Gourmet "Southern Tomato Sandwich" Crostini with Homemade Fresh Cracked Black Pepper Aioli,
Bacon Fat Fried Toast, Heirloom Tomatoes, & Brown Butter

Almost every story I have ever heard from my mom or dad has either started or ended with a classic tomato sandwich being eaten. To be honest, I never really got it. All you true deep south southerners are probably shakin' y'all's heads in disdain... I know, I know, please shame me. I deserve it. But, what could be so delicious about a piece of white bread, slathered with store-bought mayo, tomatoes, and some pepper? Now, to each their own, certainly, but there is a significant room for growth and I took that challenge on. Some of y'all will hate me for it and the others will love it, just give it a listen. Okay? First, you gotta throw that overly soft bread, that should only be used for a kid's PB&J sandwich, out the window. That is not allowed to be used. I made my favorite, extra-crusty, super-chewy bread... sliced it thick and fried it in bacon fat. I mean, c'mon people, that already sounds so much better. Now don't get me wrong, I tend to reach for Duke's Mayo on occasion, just for pure time-saving matters, but if you really want to make a sandwich taste better, you have to make it from scratch. There's no way around it. The number one rule, as proposed by my family, is the heavy use of fresh cracked pepper. So, I just incorporated it into my super garlicy, homemade aioli (and I mean a whole lot of it, so feel free to reduce it somewhat if you need too). Next is by far the most crucial part in my book... finding the ripest, juiciest, most colorful heirloom tomatoes that you can find. They are the only kind I buy and if you haven't had one, then you are truly missing out. Their texture is overly tender, no slimy starchiness here, and they are as sweet as can be! And just by adding a small pinch of salt + pepper (with a splash of vinegar), it turns into one of my favorite quick, Summer meals. HEIRLOOM TOMATOES MUST NOT & CAN NOT BE OMITTED (glad I got that out there, it is so very important). After you have layered all of the ingredients, drizzle a little bit of brown butter over the top, and garnish with minced chives. Now I get that this sammich ain't normal or classic by any means, but this updated version will be a go-to lunch this summer when the heirloom tomatoes are bountiful. And wouldn't they just be the cutest as mini crostini for a summer dinner party? I think soooooooo!! Enjoy :)

Here is one that is plain, but the brown butter and fresh chives are crucial!

For the Homemade Fresh Cracked Black Pepper Aioli:

1 Egg Yolk

1 ½t Fresh Lemon Juice

1t White Wine Vinegar

¼t Dijon Mustard

1 Garlic Clove, Minced into a Paste (with a little sea salt)

½t Sea salt (plus a little more to taste, if needed)

¼t Sugar

¾C Canola Oil

1-2t Fresh Cracked Black Pepper

For the “Southern Tomato Sandwich” Crostini:

Thick Slices of Country Bread (I used my favorite recipe for bread)

Rendered Bacon Fat, For Frying

Prepared Homemade Fresh Cracked Black Pepper Aioli

Heirloom Tomatoes, Sliced & Seasoned Lightly with Sea Salt

Brown Butter, Melted (for drizzling)

Fresh Minced Chives

Directions:

1. For the Homemade Fresh Cracked Black Pepper Aioli: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C canola oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with the fresh cracked black pepper and a little sugar to taste. Cover and refrigerate until you are ready to use.  

2. For the Bacon Fat Fried Toast: Heat about 1 inch of rendered bacon fat in a deep sauté pan over medium-high heat. Fry the slices of bread in the oil until golden brown & crispy, about 2 minutes on each side. Once the bread is done, immediately remove them from the oil and slightly drain them on paper towels to get rid of excess oil. Place them onto a serving plate.

3. For the Crostini: Spread the bacon fat fried toast with a thick layer of the Homemade Fresh Cracked Black Pepper Aioli. Top the aioli with slices of seasoned heirloom tomatoes, and then drizzle tops of the tomatoes with some brown butter. Garnish with some fresh parsley, basil, or chives.

4. Enjoy immediately!

Oh and now for some Heirloom Tomato food porn...

How amazing do those look? My mouth is watering as I type.