Honestly, I am not sure this should really be considered a BLT. I mean I swapped the lettuce for arugula, added melty smoked gouda cheese and some mashed up avocado… because it just works and it needs to be there.
Avocado needs to be in, and or on, everything, in my opinion.
Alright, I take that back. Not everything. Definitely not in cereal and definitely not on my chocolate cake, although I would not be opposed to adding pureed avocado into my chocolate, cake batter that is.
Come on? You know I would.
Oh and FYI, gouda cheese, bacon and corn?
So good. Just so stickin good guys.
These are so good that I have not stopped thinking about them all weekend.
They are kind of like a fancy pants, grown up BLT. Normally, I want nothing to do with fancy, or grown up for that matter, but for these it works. Or you could look at it the other way around and say that I basically just trashed up a BLT. Either way, it’s still good.
Speaking of grown up, let’s talk about age.
I am young, nineteen if you did not already know.
Most the time I act like a thirty year old, but here is the weird thing.
In my brain I still feel like I am that twelve-year old girl who loved riding dirt bikes with her brothers, having her dad teach her to drive stick shift, shopping like no tomorrow with her grandma, playing baseball in the back yard and hating Sundays because that meant Monday was the next day – which meant school, which I very much disliked (to put it nicely).
Oh and by the way, I still love driving stick shift cars. It is kind of my thing and I have always been good at. Maybe because I knew how drive dirt bikes since I was like nine, but I just have fun doing it.
Anyway, I still look like I am twelve. Ok, maybe not twelve. Maybe more like sixteen (but my brothers would say twelve), but definitely not nineteen. Blame it all on the genes.
No really, it is in my genes. My mom’s wedding photo is actually kind of creepy because she honestly looks maybe thirteen or fourteen.
So, it is weird.
Sometimes I feel like a grown up, a real adult with responsibilities, stresses and problems and way too many worries. But then there are those rare times when I am hanging with my brothers.
Those are times I feel more my age, more immature, more kid-like.
This is the grown up, sophisticated BLT.
Cause I mean really, this BLT grew up, blossomed into a beautiful looking stack, and became SO delicious.
Oh and then there is the bourbon in the dressing thing.
Obviously, that’s pretty grown up……
Or maybe not, since I had to have my mom go and buy me the bourbon.
Is that weird? Whatever, it’s pretty obvious I am an odd one. But I am totally A Okay with that.
Oh and the corn fritters? Yeah remember when I made these a few months ago? You know with coconut whipped cream and sweet honey BOURBON (oh man, I have too many bourbon recipes) syrup. While, I just had to make them again. Really, I had to. They are so good, and combined with the bacon and the tomatoes and the gouda cheese and the chipotle bourbon dressing?
Oh man, it’s like summer food awesomeness all on one plate.
Oh fudge, and obviously the avocados too!
Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing
Yields: 4 STACKS
- Chipotle Bourbon Dressing
- 1/4 cup bourbon (may skip if desired)
- 1/2 cup olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 chipotle pepper, minced
- 1 clove garlic, minced or grated
- salt + pepper, to taste
- 1 1/4 cups sweet yellow corn, about 2 ears
- 3/4 cup flour
- 1/8 cup sugar
- 1/2 teaspoon baking powder
- 1 tablespoon brown suger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup milk
- 1/4 cup canola oil (for cooking)
- 8 slices of bacon
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne
- 7 ounces smoked gouda or gouda cheese, sliced
- 1 cup grape tomatoes, halved
- 3 cups arugula
- 1 avocado, mashed
To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.
Preheat oven to 400 degrees F.
Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices.
While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 cup of the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.
Add oil to a large skillet saucepan and heat over medium high heat.
When the oil is hot add a little less than 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.
To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.
The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!
Tomorrow I am breaking out the kid in me. Get excited, very, very excited!