Southern
B LT ME LT
By CHEF LEE MORRIS, 1000 NORTH @ 1000.NORTH
4 TBSP. BUTTER 8 SLICES TEXASSTYLE WHITE BREAD OR BREAD OF YOUR CHOICE
LIBBY VOLGYES, LIBBYVISION.COM
INGREDIENTS
4 CUPS PIMENTO CHEESE
2 CUPS ICEBERG LETTUCE, SHAVED 8 THICK-CUT TOMATOES 4 TBSP. REMOULADE SAUCE 16 BREAD AND BUTTER PICKLE CHIPS
METHOD • Begin by cooking thick-cut bacon in the oven until crispy. Melt a tablespoon of whole butter in a sauté pan. Add a slice of bread, spread thick with pimento cheese, and cook until the bread is a light golden brown and the pimento cheese is warmed through. Cook an additional slice of bread with more butter, but without the pimento cheese. Once complete, lay both halves of the sandwich on a cutting board to assemble. • On the side with the pimento cheese, layer four pieces of crispy bacon. Pile on a 1/2 cup of shredded iceberg lettuce, tomato slices, and ice-cold bread and butter pickle chips. Spread remoulade sauce, mayonnaise, or any special sauce you have in the refrigerator on the plain slice of bread and top your sandwich.
MICHAEL ALBANESE
16 SLICES THICK-CUT WRIGHT BRAND BACON, COOKED TO MEDIUM WELL
M E AT BA L L S
By THE COOPER
@THE_COOPER_RESTAURANT INGREDIENTS 1 LB. GROUND BEEF 1 EGG 1/2 CUP BREADCRUMBS 1 TBSP. MINCED GARLIC 1 TSP. DIJON MUSTARD 1 TBSP. SALT 1 TSP. WORCESTERSHIRE SAUCE
METHOD • Mix all ingredients together in a large bowl, then form into balls. •Place meatballs on a parchmentlined sheet. Bake at 375° F for 15 minutes, then lower temperature to 325° F and bake an additional 35 minutes.
#QUARANTINECUISINE
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