Recipe File: Height of Summer BLTs with Roasted Poblano Aioli

The best parties always leave the host time to mingle with their guests and RELAX. If you’re the host, all the more reason to try to stick to that rule!

set the table for your Summer Party

For your next summer shindig, come up with a menu that lets your guests build their own dinner. Setting up stations where your friends and family can tailor their meal to their tastes is key. Pretty glasses and lemonade with some sliced strawberries and a few spirits mean the grownups can make a cocktail that’s theirs alone. Kids (let’s be honest, not only the kids) will love scooping their own ice cream for dessert, adding some sprinkles and syrups on top.

But the star of your meal – especially if you have at the ready these summery plates– will be the BLTs. Not just any BLTs, mind you. These have an added oomph that will bring smiles all around. This easy to make Roasted Poblano Aioli might just make the best BLT you’ve ever had.

BLT prep

It all takes just a little prep work, nothing too arduous. It is summer, after all. Roast the poblanos, cook the bacon, slice and toast the bread. Slice up those delicious tomatoes – sort of medium thickness – and wash the lettuce. You’re practically done! The aioli comes together quickly in a food processor.

After the party, if there’s any left, the poblano aioli can be served alongside grilled pork chops, stirred into corn and tortilla soup, dolloped over your morning sunny-side up eggs. IF there’s any left.

Happy summer!

Roasted Poblano BLT

Height of Summer BLTs with Roasted Poblano Aioli

Good crusty bread
Best tomatoes you can find, either heirloom or even better, home-grown
Bibb or romaine lettuce
Thick cut bacon
Salt and pepper

for the aioli:
2 egg yolks
1 clove garlic
¼ bunch parsley
1 TB lime juice
3 poblano peppers, roasted on the grill or under the broiler, then peeled, seeded, and chopped
Salt
½ cup extra-virgin olive oil

Combine and purée the egg yolks, garlic, and parsley in a food processor. Add the lime juice, roasted poblanos, and salt to taste. With the motor running, slowly drizzle in the olive oil, gradually adding more until it’s the consistency of mayonnaise. Check and adjust seasoning.

 

 

 

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