Candied Bacon

1/2 cup firmly-packed brown sugar

1 tablespoon honey mustard

1 tablespoon red pepper jelly

1 pound thick-cut apple smoked bacon

In a small bowl mix together the mustard and jelly. Slowly stir in sugar.

In a large frying pan over medium-high heat, slowly cook bacon until bacon is lightly browned on edges but still flexible, turning over once, approximately 5 to 6 minutes total per batch (you'll probably have to do this in batches); drain the fat each time.

I save all the bacon drippings for later use, Remove cooked bacon from the frying pan and place onto paper towels to soak up excess fat.

After draining fat from the frying pan, reduce heat to low and place all the cooked bacon back into frying pan. Drizzle brown sugar mixture over bacon, tossing with tongs or a fork to coat.

Sugar melts very slowly and burns easily; remove and return to heat if necessary after sugar begins to caramelize. I like to cook slowly for at least three minutes to make sure bacon is cooked to a better firmness Remove from heat and transfer onto a wire rack or a serving platter.

Be sure not to leave any two touching together while cooling or they become one.

Easy Spicy Shrimp

This is a recipe that I had to improvise for a New Year’s Eve party. I did not have enough V8 for the hangover shrimp. But this seemed to be a hit.

2 small cans spicy hot V8

2 pounds cleaned and deveined shrimp (tail on)

1/2 stick butter

1/2 cup cream

2 tablespoons Tony Chachere's instant roux mix

1 tablespoon pepper jelly

1 teaspoon Cajun seasoning.

Juice of one lemon

Marinate the shrimp in the V8 for at least an hour.

Melt the butter in a skillet and add the shrimp with the marinate.

While the shrimp are cooking, mix the instant roux mix with the cream and mix well to dissolve. When shrimp are almost completely pink, add the cream and roux mix along with the pepper jelly, seasoning and lemon juice.

Cook on medium until shrimp are just pink.

Remove shrimp from sauce and plate.

Pour sauce in a bowl for dipping and serve with some toasted French Bread

Thanksgiving Tamales

Of course these can be made throughout the Holidays! 

Ingredients:

2 lbs. of Masa

3 Tablespoons paprika

3 Tablespoons salt

1 Tablespoon sage

1 Tablespoon cummin

3 Tablespoons celery seeds

3 Tablespoons garlic powder

2 Tablespoons onion powder

2 cups Turkey or Chicken broth

3/4 cup Lard

Filling

1 1/2 pounds shredded Turkey( more if needed)

small jar red pepper jelly

small can cranberry sauce

2 Tablespoons butter

salt, pepper, and chili powder to taste.

Package of corn husk.

Directions:

1. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry.

2. Take the first 4 ingredients of the filling in a skillet cook on medium stiring until sauce and jelly have melted and coated turkey. add salt, pepper and chili powder to taste.

4. Soak husk in warm water 30 minutes. pour of water cover.

5. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa with all dry ingredients stir in the lard mixture, adding broth as necessary to form a spongy dough.

6. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center, roll them up and steam for 45 min-1hr.