20 May, 2011

BLTs Will Never Be The Same Again

Dianna and I have recently taken to watching a couple of cooking shows. Not sure why. I guess it was time for a change of habit. Much like our cats change their nap and sleep (there's a difference?) locations on a somewhat regular schedule, we're moving away from watching one more bathroom and kitchen be demolished by people who should know better, to watching someone who's obviously much more skilled and much more qualified in a much better equipped kitchen, whip up some culinary delight that our pedestrian taste buds couldn't begin to appreciate without a major rehab effort taking place.

I mean, when the gastronomic hi-light of the evening is grilled cheese sandwiches and tomato soup, or maybe macaroni and cheese, just how far afield are we allowed to go before our sense of taste becomes totally derailed?

Well, now that I've established our dining credentials, like I said, we've started watching these shows, namely, Chef at Home with Michael Smith on the Food Network, and Everyday Exotic with Roger Mooking on the Cooking Channel and one that's more to our for our expertise level - Diners, Drive-ins and Dives with Guy Fieri, also on the Food Network.

Michael Smith whips up creations for his family on his days off from his home kitchen that is so well equipped and stocked with everything and anything. I've been particularly intrigued with his home made vanilla extract kept in a Mason jar.

Guy Fieri, who's a dead-ringer in looks, mannerisms, and humorous talk, for a guy named Bill, who we used to know up north, visits some of the most out-of-the-way joints you'd ever want to find. The kind of places that when you walk in, you just feel at home, like you've been a patron there for years - and it's your first time through the door. And the food... Home grown
Americana at its best.

Now, Roger Mooking, he's the guy who's spoiled BLTs. Dianna watched this one show of his where he created a BLT like no other BLT she'd ever seen. It made such an impression on her that for dinner that evening, guess what we had? You got it. BLTs.

Oh, man. I told Dianna that I thought that BLT was one of the best things she had ever cooked. It was amazing. To call her creation just a BLT really doesn't cut it. It was simply a taste extravaganza.

Here's the gist of Roger's recipe:
    Bacon (natch)
    Herb Oil
    Some avocados
    Ripe tomatoes
    Leaf lettuce
    Salt and pepper
Ho, but it's the way all that is put together that just makes it amazing. You really owe it to yourself to try it. You won't want to eat BLTs any other way.

It's the same for all these chefs. They've awakened taste sensations and ideas we didn't even know we had. I highly recommend you watch some of their shows and get into that kitchen. Even your macaroni and cheese can take on a new life.

I wonder what she's going to whip up next?


sandy a said...

Just FYI, on Drive-ins, Diners and Dives on the Monday show they are going to feature a Garifuna restaurant in Chicago! I am going to try to catch it, if I remember.

Dave Rider said...

Hi Sandy,

Too cool! We'll see if we can catch it as well.
Thanks for the tip.

Dave and Dianna