Duke's or Hellman's? And the perfect BLT lunch.

Mayonnaise was my first love.  As a child its presence as a staple nurtured me. Today, I am still in love with it.  I even tried making it (epic fail).   Its texture, its flavor, its fulfilling presence on anything never ceases to keep me coming back for more to the point of perhaps a slight addiction.  Mayonnaise and mashed potatoes?  Perhaps as a side with corn?  Sick. With hot dogs, for sure!     On a high school trip in Belgium I discovered its common pairing with fries. How perfect!   Today, the poor servers that forget to bring my requested side(s) of mayo risk being accused of not caring.  In short, I'm a Mayonnaise nut.

Duke's or Hellmanns?   An age-old "debate."  What is your favorite?  There is a stark difference between the two. Some say there is beauty in simplicity and that is why Duke's, with its sugar-free neutrality, has become the mayo of choice for many, particularly in southern kitchens.  But for me, it has be to Hellmanns.  I prefer the saltier, sharper flavor of Hellmans.  Hellmans also has a higher content of citric acid which makes it more tangy and pronounced than Dukes.  Some would say over-influencing.  I am a mayonnaise nut, so having it influence the flavor profile is OK with me.  

The BLT, deconstructed in my kitchen

After a morning run yesterday, slogging off the excesses of the day before, I got home craving a good lunch. Something fulfilling and fresh, and easy.   Lunches, my favorite meals of the day, are a constant focus for me.  How creative, where to get them, stay in or eat out, light and salady, or something sandwichy and filling?  Tough decisions! 

I decided to make a Bacon Lettuce and Tomato sandwich.  A good ole BLT.  Simple, easy, yum. 






Freshly sliced Hanover tomatoes

The TOMATOES: A few days ago I picked up several unripened Hanover Tomatoes from the grocery store (tragically, I didn't grow my own this summer).  I've been on a tomato kick eating them all week.  Caprese salad, stuffed tomatoes, tomato omelets, tomato sandwiches with english muffins, and even a friend made tomato aspic the other night (bravo J!).  It's been a tomato week!    It's always tempting to buy the imported, beautifully red tomatoes at the store - just because they look better and often are riper than local tomatoes.  But do Canadian tomatoes taste better?  No.  When eating, flavor matters.  Who wants a bland tomato?    Ultimately it's best to find a local produce stand where you can get ripened local tomatoes, but in the event that you're stuck in a Kroger or Martins and have two choices, opt for the local, even if it means waiting for them to ripen a few days at home.  

Why is a BLT sandwich so simple and rewarding?   Two words: Bacon and Mayonnaise.  I used Oscar Meyer applewood-smoked super thick-cut bacon and Hellmann's mayonnaise. Pepridge farm white oat was my bread of chouce.  Toast the toast, fry the bacon, slice the tomatoes (thickly), pick the lettuce (bibb lettuce is my fave), sprinkle with salt and pepper, smother with mayonnaise (on both slices of toast), compile, and eat.    Your kitchen will smell great and your mouth will thank you for one of summer's simple pleasures: a well-made BLT.     For a beverage accompaniment, I suggest a glass of Northern Neck Ginger Ale on ice.  

A satisfying lunch and a great excuse to dip into the mayo and enjoy some local tomatoes!

Austin   

A Boston Fave: Island Creek Oyster Bar



April and me happily enjoying a post-game
 drink at Boston's cool Island Creek Oyster Bar.
.  



What to do after a Yankees/RedSox game at Fenway Park?   Find a drink! Fast.  On a recent Friday night in Boston,  amidst the exciting throngs of RedSox fans coursing down Brookline to Commonwealth Ave, my bestie April and I found ourselves doing just that.   Every watering hole was packed with lines of drunk Bostonians, happy as can be, even though their team lost. 1st of 3!   By chance we happened upon a place called Island Creek Oyster Bar.  My initial assumptions from the outside were, "chain restaurant" & "tourist trap," but I could have not been more pleasantly mistaken.

Island Creek Oyster Bar is a place I definitely recommend.  It felt like walking into a subdued heaven of culinary excitement; an atmosphere that thrilled me.  A low pulse of swedish house music welcomed us, beautiful people and confident staff glided like magic between the tables. And the place felt authentic: real candlelight flickering on the bar and in nooks and crannies throughout the sleek modern interior. Fresh fruit on the bar for zesting. Raw oysters everywhere.   And, it felt almost scenish?   I read afterwards that their mission is to collaborately join the chef, farmer, and diner into one space - and I believe that this is accomplished seamlessly, and people that eat there know it.  Having explored oysters and raw bars at B&G & Gaslight Brasserie on a previous visit to Boston, I have to say Island Creek Oyster Bar  has the best vibe.   The owner, Jeremy Sewall (who also owns the famous Eastern Standard restaurant nearby), was there, maintaining close quality control of all the food going out.  On more than one occasion I spied him, in his tailored grey suit & crisp white shirt adding pepper and seasoning to platters of oysters and scallops before taking it to the tables himself.   A nice touch; it's good to see direct involvement from management, particularly the owner.  It makes you feel all the more assured.   Jeremy's presence and eye for detail kept the magic happening.

Bob, head bartender, putting the final touches
on my Ramos Gin Fizz

Unfortunately I cannot attest to the food. Next time.   It was drinks April and I were after. We started out with martinis.  The head bartender, Bob, made them with great efficiency and with an eye for detail.  Not just any martini.  Nothing worse than a lazy bartender.  Not so with Bob.   Measuring the vermouth, then swirling and pouring out, stirring my gin lightly with a glass swizzle stick, then pouring, making sure no ice went into the perfectly chilled glass, Bob delivered.   Delicious.  April enjoyed a refreshing Lemon Drop Martini. Yum!   After we had made friends with the couple that sat next to us and learned that Bob was particularly good at making fizzes, I ordered my second drink: a Ramos Gin Fizz.   I was surprised to learn that Bob actually knew how to make an Ramos Fizz - a New Orleans drink not often seen in even reputable bars. My first experience with it was at the Gibson in DC with friends J&R.  It calls for a real egg, and a real egg he used!  Not the powdered egg for wimps. Plus, Bob even added Orange Flower water to it.  Proper stuff!     And what a shaking he gave it!  I could not have been more impressed by the presentation. Frothy, foamy, refreshing, and zesty with a twist of orange on top.  Bravo Bob!   Here is a photo of my Ramos Gin Fizz being finalized by Bob.    

Our bar experience at Island Creek Oyster Bar was more than pleasant.  I felt inspired by the atmosphere and comforted by the incredibly savvy bar staff that enjoyed talking with us.    I left feeling happy because every aspect was done well.   I cannot wait to return with April and actually try the oysters! (Not that our Fenway Franks dinner earlier were bad by any stretch)! 

Austin


Island Creek Oyster Bar can be found at 500 Commonwealth Avenue in Boston, near Fenway.  Reservations are a must.  They serve dinner till 11pm.  Ring 617.532.5300.