Amy's Bermuda Chowder

Amy's Bermuda Chowder

"In this spicy chowder, Cod and Shrimp are added to a brothy soup made with Shrimp Broth, Chopite, and aromatics with chunks of russet potatoes."
INGREDIENTS:

2 tablespoons Bacon Grease
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups Shrimp Broth
2 potatoes, peeled and cubed
1 diced tomatoes
2 tablespoons Worcestershire sauce
1 Chipote pepper minced
1 teaspoon ground black pepper
1 bay leaf
1 pound Cod, cut into 1inch pieces
1 pound Shrimp

DIRECTIONS:

1.Heat bacon fat in a large soup pot over medium heat. Add celery, carrots, onion, and green pepper, saute about 8 minutes.
2.Stir in tomato paste and Garlic, and cook 1-2 minute. Add fish stock, potatoes, canned tomatoes with juice, Worcestershire sauce, chipote pepper, bay leaf, and Salt and pepper to taste.
3. Simmer until potatoes are tender, stirring about every 30 minutes.
4. Add fish and Shrimp. Simmer until Cod is easily flaked with fork, about 7-10 minutes.

Darin's Meat Loaf

Easiest way to turn your relatives old dry meatloaf recipe into something that will be raved about!

A couple years ago I watched my Mother make a meatloaf and cringed as I knew it was going to be dry and taste of baked Ketchup. I decided to go play with it a little, give it some loven, because I love meatloaf, but only about 1 in 20 tasted edible to me..

Darin's Meat Loaf

1/2 lb of Hamburg
1/2 Lb of Sausage
1 egg
3 tbsp Ketchup
1/2 cup shredded cheese (I Prefer Colby Jack and cheddar)
1/2 cup of bread crumbs
2 tbsp Italian spice mix
6 slices of bacon

Mix everything except the Bacon together in a lg bowl, once it is well combined cover with Saran wrap and refrigerate till next part is done

Spray a bread pan Pam

Line a bread pan (short way) with the bacon so that the bacon is hanging out both sides, and are slightly over lapping.

Mold your meatloaf mixture to fit in the pan, then press it around till it fills the bread pan, then fold the bacon to cover the top of the meatloaf.

Place in freezer for 20-30 minutes, just enough to harden it a little

Preheat Oven at 350 F

Place on a cookie sheet/rack and bake till internal temp is 160 F, remove and place on cutting board, glaze with some ketchup then loose cover with foil and let rest for 15-20 minutes,

Slice 1/2 inch slices, and serve, Goes good with Mashed Potatoes and Green beans

Honey-Mustard Pork Roast with Bacon

Honey-Mustard Pork Roast with Bacon

• 1/4 cup brown-spicy mustard
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves (1 table spoon of dried)
• 3 1/2-pound center-cut, boneless, pork loin roast
• 12 slices brown sugar bacon 

Preheat the oven to 350 degrees F.

1. In a small bowl, add the spicy mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. 
2. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. 
3. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. 
4. Using 3 pieces of kitchen twine, secure the bacon in place. 
5. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 140 degrees F. 
6. Remove the pan from the oven and transfer the roast to a cutting board. Cover the Roast with foil and allow to rest for 15-20 minutes. 
7. Remove the kitchen twine and slice the pork into 1/2-inch thick slices

Bacon Devilled Eggs

Bacon Devilled Eggs

I have learned a few things over the years when Cooking Bacon, Always cook up 3-4 extra pieces for breakfast, crumble any left over bacon you have and add to Just about anything from Cookie dough to Ice Cream, It Kicks up the Flavour.

My Thanksgiving Devilled Eggs, were delicious, So here goes the Mayo Recipe I used to make them :)

Bacon Mayonnaise
1 egg yolk

3/4 teaspoon Spicy mustard
1 teaspoon lemon juice
Sea salt and freshly ground pepper
4 oz liquid bacon fat
3 oz olive oil

Drizzle the oil into the egg with the stick blender running, makes the perfect Mayonnaise for the Devilled eggs, (makes 1/2 cup)

Devilled eggs 

12 hard-cooked large eggs
1/2 cup Bacon mayonnaise
1 Teaspoon Yellow Mustard
1 Tablespoon of Honey
Salt and pepper to taste

pinch of Paprika

1. Mash yolks with a fork, then stir in mayonnaise, honey, and mustard until well blended. Add salt and pepper to taste. (I use the stick blender So that it pipes easier)
2. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. 
3. .Sprinkle paprika on top, Serve immediately or cover and chill up to 4 hours.