Ray Kalinowski was a Rockfall, Middlefield, and Durham Connecticut legend who admirably served his country, state and community. Through his humility and fairness, he had a remarkable ability to bring those together with opposing viewpoints. He believed in family, self reliance, hard work, and respect for all. In this spirit, we’ll be making homemade mayonnaise, a great lifelong skill to learn. Also, a little known fact is that the Polish and German people are great growers and consumers of tomatoes. Today, we’ll be using a Middlefield, CT grown German Johnson Pink tomato to make Ray’s BLT.
For Homemade Mayonnaise
Makes about 1 ½ Cups
1 Large Egg-place in warm water for 5 minutes to come to room temperature
2 tsp. Red Wine Vinegar
½ tsp. Fine Sea Salt
1 Cup Canola Oil
• Using the bowl of a small food processor add the egg, vinegar and salt. Place top on and turn machine on to whip. With the machine running, gradually and very slowly drizzle in the oil until all the oil is added. Transfer to a wide mouth shallow mason jar with a lid and chill promptly. Stores for 2 weeks in the refrigerator.
For Each Sandwich:
2 Toasted Country Bread slices
2 Slices Bacon-cooked to desired doneness
2 Heirloom Tomatoes Slices-1/3” thick
2 Lettuce Leaves-any favorite variety
• Spread the both slices of the toasted bread with the homemade mayonnaise. Start the bottom layer with the lettuce, then the tomato slices, top with the bacon and finish with the top layer of bread. Slice to make eating easier and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com