BLT: Bacon, Lettuce & Tomato Caviar

This my whimsical and playful rendition of a classic dish.  Seve this as a perfect starter to any meal and tantalize your dinner guest's imagination.

Here are the components of the dish...

• Bacon - oven-roasted thick cut bacon.
• Lettuce - crisp roamine lettuce complimented by a rich Maytag blue cheese dressing
• Tomato - Cold oil spherified tomato caviar

Cold oil spherification is a technique perfected by Ferran and Albert Adria in Spain.  Basically, it is a controlled jellification.  Using agar agar and cold oil to contain the original liquid in a thin membrane.  For some more info on cold oil spherification check out my other post Bison Tartare with Shiraz Caviar.

For the Tomato Caviar:

• 2 cup canola oil
• 1/2 cup tomato juice - strained
• 1 tsp garlic puree
• 2 drops Meyer lemon juice
• 1 tsp agar agar

1. In a glass container, I like to use a vase, add the canola oil. Place in the freezer for 20 minutes. Oil must be ice cold.
2. In small saucepan, bring the tomato juice, garlic puree, lemon juice and agar to the boil. Boil for 3 minutes, until agar is dissolved. Remove from the heat.
3. Prepare a container holding clean cold water. Prepare a plate lined with paper towel.
4. Remove the oil from freezer.
5. Using a syringe or dropper, carefully drip the tomato mixture into the cold oil.
6. Using a slotted spoon, carefully remove the tomato caviar from the oil. Drop into the clean water to rinse off. Then onto the paper towel to dry.

For the Maytag Blue Cheese Dressing

• 4 oz Maytag blue cheese
• 1/4 cup creme fraiche
• 1/4 cup buttermilk
• 1/4 cup mayo
• 1 tbs champagne vinegar
• 1/4 tsp Worcestershire sauce
• ground black pepper

1. In a food processor, add all ingredients except the black pepper.
2. Process until smooth.
3. Season with black pepper.
4. Process again.
5. Taste for salt level, add some if needed. I normally do not.

That's it for now...till we exchange a few words again...Peace!