Griddle Boxty BLT Bites with apple wood smoked bacon, Lettuce and Tomato
Summer tomatoes are now ripe on the vine for the picking, so now is the time to enjoy them. Inspired by attending the ‘Attack of the Killer Tomato’ Festival in Atlanta last weekend, I am harvesting my own garden tomatoes and making all kinds of cool eats with them, including this one – Irish Griddle Boxty BLT bites.
There’s an old Irish saying that goes like this “Boxty in the griddle, Boxty in the pan, if you cannot make Boxty, you’ll never get a man“. The recipe has come in very handy for me over the years and I hope you enjoy this recipe idea from the Shamrock and Peach cook book. It’s a fun summer appetizer using a base of classic Irish Potato Bread or ‘Boxty’. So, enjoy summer tomatoes while they last and are at their very best! Here’s the idea…..
Boxty BLT bites ingredients (allow 3–4 per guest):
24 potato bread rounds
12 roasted red tomato halves (cut in half)
1 bunch Arugula leaves (stems removed)
1 tsp. olive oil
kosher salt and ground black pepper (to season)
8 slices thick cut smoked bacon (cooked and cut into 3 pieces)
2 fl. oz. (¼ cup) mayonnaise
Roasted red tomatoes ingredients:
6 Roma tomatoes (cut lengthwise)
½ tsp. sea salt
¼ tsp. pepper
chopped fresh herbs (parsley, thyme)
1 Tbsp. good quality olive oil
½ tsp. sugar (to sprinkle)
How to make them:
Preheat oven to 250° F.
Toss tomatoes in olive oil and season well with sea salt, pepper, sugar, and herbs. Place tomatoes face-side up on a baking pan and slowly roast for 1½–2 hours. Remove from the oven and allow to cool.
Follow the instructions for classic potato cheese bread.
Roll out to ¼” depth with a floured rolling pin and cut with a 1” biscuit cutter.
Fry bacon in a large heavy-based skillet until crispy and set aside on a warmed plate.
Sprinkle a little flour on griddle and cook Boxty bread bites in small batches on medium heat for 3–4 minutes on each side until the crust is golden brown.
To assemble bites, begin by slicing bacon into thirds and dressing Arugula with a little olive oil, salt, and pepper. Place a small dollop of mayonnaise on top of the Boxty bread, followed by the Arugula leaves, smoked bacon, and the sliced roasted tomatoes.
The heat was intense today but the food and fun amazing at the 8th annual Attack of the Killer Tomato Festival in Atlanta, this year at Piedmont Park. Started by, and hosted by, my friend Chef Ford Fry, this festival has become a must for foodies across the South as scores of top chefs and mixologists served up hundreds of incredibly creative dishes and cocktails based on the very versatile tomato. Yes, you can slice it, cube it, mix it, spice it, and a hundred other things but the mid boggles with the offerings served at this festival. Superbly inspiring indeed, and I really encourage you guys, my fellow foodies, to get out there this summer and enjoy those unique food festivals…
The live music, pumping from the tent with the city skyline behind, made the setting so memorable, and with the proceeds from the event benefiting Georgia Organics this was a superb event! So, cheers to Chef Ford Fry for another successful and fun day out. All I can say It’s great to be home in Hotlanta!
In celebration of my return to Georgia after spending 5 weeks in Ireland leading 3 very fun filled tours, it’s time to make dessert! Summer has arrived here in Georgia with the harvest of fragrant juicy peaches, so, its time to make one of the South’s most beloved desserts, namely Peach Cobbler. When fruits are in season, no frills desserts that accentuate the flavor and texture are the way to go! Our ‘go to’ fruit dessert growing up in Ireland is always a crumble topping made with oats, and in this case, a transition to a cobbler from a crumble makes perfect sense and achieves the same delicious goal of warm luscious fruit textures with a perfect crumbly paring, and oh, don’t forget the ice cream.
I hope you enjoy this recipe and savor each summer day before it’s gone!
(for the peach filling)
8-10 medium size peaches
1 vanilla pod (scraped)
¼ cup sugar
1 tsp cornstarch
1 Tbsp lemon juice
1 Tbsp honey
2 Tbsp unsalted Kerrygold Irish butter
(for the topping)
1 ½ cups of all purpose flour
¾ cup sugar
1 ½ tsp baking powder
½ tsp salt
4 ½ oz unsalted Kerrygold Irish butter (cold)
¼ cup boiling water
2 Tbsp milk
How to make it
To make the peach filling toss the peaches with the sugar, cornstarch and vanilla seeds. Melt 1 Tbsp of unsalted butter in the pan and add the peach mixture and cook for 6-7 minutes until the peaches begin to break down but are still firm. Add the lemon juice and honey and chill.
Preheat the oven to 425 degrees F.
To make the cobbler sift the flour, baking powder, sugar and salt. Using your finger tips or food processor blend in the chilled butter until the mixture resembles breadcrumbs. Stir in the boiling water and milk.
To assemble the cobblers grease 6 small dishes or one 8’ pan with butter. Spoon in the peach filling and then add the topping by dropping spoonfuls of the batter on top of the peaches.
Bake for 25 minutes until the topping is golden brown and serve with ice-cream.