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December 5, 2013

Green goddess bacon, lettuce and tomato sandwich recipe

Green goddess bacon, lettuce and tomato sandwich.

With a gazillion seasonal recipes flooding the Internet -- Thanksgiving and Chanukah collided last week, Christmas and New Year's recipes are piling up, and elaborately-decorated sugar cookies just might take over the planet -- I'm here to offer you, quite simply, the very best bacon, lettuce and tomato sandwich I've ever tasted. I can't take credit for it; that honor belongs to Picco, a little pizza restaurant across the street from my house in Boston. Their BLT is off the menu until tomato season next summer, but I couldn't wait that long to have it again, and I don't want you to wait, either. Spring for a single out-of-season heirloom tomato at the market, if you must; this BLT is worth it. Salty, garlicky, herby green goddess dressing seduces the crisp bacon, juicy tomato and crunchy lettuce in a way that plain old mayonnaise cannot. Two pieces of toasted or grilled bread (Picco chars theirs in wood-fired ovens) hold it all together. Stairway to BLT heaven, I promise.

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October 17, 2013

Chili powder (Recipe: turkey tacos)

First published in August 2006, this updated ingredient post features new photos and links. We love this spicy turkey filling in tacos, on salads, or as the topping for a rice bowl with a dollop of guacamole and a big plop of sour cream. 

Super easy turkey tacos.

Some like it hot.

I like it really hot.

I like it hot enough to make my scalp tingle, my sinuses drip, and my eyes water. (Do I need to mention that I'm talking about food now, not the weather?) I wasn't always like this, but a trip to New Orleans years ago started me down the pepper path, and there is no turning back.

Sometimes, though, unadulterated heat isn't the goal. When I want a more complex depth of flavor in Mexican and Southwestern dishes, I often reach for chili powder.

Are you confused by the whole chili/chile thing? Many people are, and product packaging doesn't really help, with the willy-nilly and often interchangeable use of chile, chili, chillie and chilli.

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September 5, 2013

Recipe for roasted shrimp tacos with avocado peach salsa

Roasted shrimp tacos with avocado peach salsa.

Here in New England, summer -- and everything in the garden -- comes crashing down, literally, in the first two weeks of September. Ripe peaches plop from the trees, and we hurry to scoop the last tomatoes off the vines before they fall and rot. No one wants to give up on summer, so if you're in denial, like I am, try these roasted shrimp tacos with ultra-fresh avocado peach salsa. Juicy tomatoes and peaches, and creamy avocado, dribble down your chin, in a way that makes you believe that summer can go on forever. I always have shrimp in my freezer, but if you have scallops or salmon or other mild fresh fish, go ahead and substitute. A few pickled jalapeños on top, or extra cilantro, would be great. Pack these tacos to go, for an end-of-summer beach party or picnic.

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August 27, 2013

Canned black beans (Recipe: vegan black bean cakes with guacamole)

First published in July 2008, this updated ingredient post features new photos, links, and tweaks to the recipe, which I learned from the chef at a restaurant in my Boston neighborhood many years ago. My taste buds have matured a bit since I first tried this recipe in the mid 1990s, so it's possible I now add a wee bit more cayenne pepper than the recipe specifies.

Vegan black bean cakes with guacamole.

A condensed history of canned black beans and me...

Ages 0-14. No black beans. No beans at all. Seriously. My mother never cooked them.

Ages 15-16. Campbell's Vegetarian Baked Beans (not black). During my brief affair with vegetarianism in my high school days, I'd come home from tennis practice, open a can, grab a spoon, and eat those beans cold, right from the can. Loved, loved, loved them. I don't think Campbell's makes them anymore.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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