Blt Poppers Food

BLT POPPERS

Steps:

• Place the bacon on a wire rack, on top of a cookie sheet, and bake at 350 for 20-30 minutes. Bacon should be cooked thoroughly, but not crispy. You want it flexible. Remove bacon from the oven and let it cool for a few minutes. Then, slice it into ribbons the short way. Don't discard the bacon grease!!!!
• At the same time, cut each tomato in half and place them on a baking sheet. Rub the tomatoes with olive oil, salt, and pepper, and place them in the oven with the bacon. After 10 minutes, turn the tomatoes and cook for another 10 minutes. They should be done about the same time as the bacon.
• Slice the leek into rounds and put in a colander. Run water over the leek to remove and dirt. Pat dry (or use a salad spinner!). Sauté the leek in butter til it's translucent.
• Cut the brie into 12 chunks, roughly ½ inch long and ¼ inch thick. (This part isn't rocket science. No need to get your kid's ruler out of their backpack). Remove the rind from each piece.
• Put a dollop of Dijon on each brie chunk and spread it evenly over the top of the cheese.
• Put about ½ slice of bacon on top of the mustard, and then top with about ¼ tsp of leeks and 2 slices of tomato.
• Melt the butter in a small saucepan. Add the rendered bacon grease to the butter.
• Remove the phyllo from the fridge and lay it on top of a piece of plastic or parchment. Put another piece of plastic or parchment over the top of the phyllo and put a damp towel on top of that. This should keep your phyllo from drying out. With a pastry brush, liberally brush some butter/bacon grease mixture over the bottom of a baking sheet. Lay one sheet of phyllo on the down and brush it with butter/bacon grease. (Make sure you've re-covered the remaining phyllo with the parchment and towel). Fold the sheet of phyllo the long way and brush with butter again.
• Put about ½ slice of bacon ribbons about 2 inches up from the bottom of the phyllo. Top that with one of the dressed cheese chunks.
• Fold the bottom of the phyllo up over the entire thing and roll it all the way up to the other end. Tuck the ends under and put the bundle seam side down. Brush the top with butter. Now repeat the process for the remaining 11 bundles. Don't worry if a piece of phyllo rips or isn't exactly flush with the other sheets. Phyllo is delicate, but it's also very forgiving, as long as you use a lot of butter.
• Place the bundles in the oven (that you've kept on this entire time) for 10-15 minutes, or until the tops of the bundles are beautifully browned. Serve immediately.

BLT RESTAURANT POPOVERS

Steps:

• Place the popover pan, or muffin tins, in the oven. Heat the oven and pan to 350º.
• Gently warm the milk over low heat and set aside.
• Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
• Remove the popover pan from the oven and spray with nonstick vegetable spray.
• Fill each popover or muffin cup three-fourths full.
• Top each popover with approximately 2 ½ tablespoons of the grated cheese.
• Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
• Take out of oven, remove from pan, and serve immediately.

POPOVERS BY BLT STEAK

Steps:

• Place cupcake pans in the oven. Heat the oven and pans to 350°F
• Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray.
• While the batter is still slightly warm or room temperature (definitely not cool), fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere.
• Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.