Flavor-Blasted Bacon, Lettuce, Avocado and Tomato with Oven Fries

On a quest to rediscover flavor in food during chemo.  At this point (12/16 chemos completed) most food tastes like concrete except for ice cream and vegies.   This is a kind of standard dinner for us, but with the flavor volume turned up REAL LOUD with the malt vinegar dip and the herbed oil.  It was YUMMEROONEY!  The recipe is slightly adapted from Roger Mooking’s show Everyday Exotic — he’s not the biggest star on the Cooking Channel, but he has the best recipes! 

While baking the oven fries (yukon gold potato, olive oil, paprika, parmesan, a little ancho chili powder, and salt and pepper) make the herb oil and malt vinegar dipping sauce:

Herbed Oil

1/8 cup olive oil
1/2 tablespoon, minced rosemary
1/2 tablespoon, minced thyme
1/2 clove garlic, chopped
salt and freshly ground pepper

Stir together in a small bowl.  Set aside.

Malt Vinegar Dipping Sauce

1/2 shallot, minced
1/2 clove garlic, minced
2 bay leaves
1/2 teaspoon sugar
1/2 cup malt vinegar
salt and freshly ground pepper

Mix together in a small bowl and set aside. Complicated so far, huh?


3 slices bacon
2 slices bread
sliced avocado, tomatoes
butter lettuce leaves
herb oil (recipe above)

Brush herbed oil on both sides of your favorite sandwich bread, then toast on both sides.  Add crispy bacon, smooshed avocado, butter lettuce leaves, and sliced tomato to make the sandwich.

Serve the sammich with the oven fries and the Malt Vinegar Dipping sauce.   I think I’ll make this again tonight!


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