Country Fried Blt W Fresh Herb Aioli Recipes

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

Steps:

• Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
• Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
• Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
• Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

Steps:

• Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
• In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
• Stir corn into hot bacon drippings. Add water and sugar.
• Cook, stirring constantly, until mixture begins to thicken.
• Gradually stir milk into cornstarch until smooth. Add to corn.
• Cook over low heat until thickened.
• Stir in butter and salt.
• Top with crumbled bacon before serving.