Sunday, June 18
HOW DO YOU MAKE YOUR B-L-T?
The heat of summer approaches. And with the heat come homegrown tomatoes. Bursting with juice. Sweet and fluent. Paired with country-cured bacon and a sheath of iceberg lettuce, the whole affair layered between shingles of white bread.
Last year, at an event in Napa, California, chef John Currence of Oxford, Mississippi, threw down the gauntlet with a fine catfish BLT. We were impressed. So at the August 11-12 Camp Nashville we'll serve catfish BLT's from chef Sean Brock, a onetime Nashville resident now cooking at McCrady's in Charleston, South Carolina.
Though we recognize that the marriage of bacon, lettuce, tomato, and catfish is inspired, we are wondering how you accessorize and improvise your BLT's.
Thus this call for recipes.
Tell us your tricks. Share your embellishments. Send us your recipes and be sure to tell us a story of how and why this recipe came to be. We'll report back later this summer, just in time for the East Nashville Tomato Art Festival.
Please be sure to include your name and a contact address (e-mail and USPS address) with each recipe and story. Submitted entries may be published by the Southern Foodways Alliance at the University of Mississippi.
Send entries to:
Mary Beth Lasseter
Southern Foodways Alliance
P.O. Box 1848
University, MS 38677
or e-mail to firstname.lastname@example.org
Deadline for submissions is July 21.
Posted by Mary Beth at 6:23 PM