3rd & Ferry Fish Market’s Bacon Bloody Mary
½ Tablespoon horseradish
2 Tablespoon fresh squeezed lemon juice
1 Tablespoon fresh squeezed lime juice
3 dashes Tabasco sauce
½ Tablespoon Worcestershire sauce
3 shakes black pepper
½ tsp. old bay seasoning
4 ounces vodka
1 cup cooked bacon (for rim of glass)
Garnish with olive, lemon wedge, lime wedge and a strip of cooked bacon
Blend 1 cup of bacon in a blender or food processor until fine. Coat the rim of a pint glass in lime juice and then dip rim of glass into processed bacon. Mix all other ingredients together in a container. Fill a cocktail shaker with ice and pour the mixture into the shaker about ¾ of the way full. Shake. Pour contents into prepared pint glass. Garnish with an Olive, lemon wedge, lime wedge, and a strip of cooked bacon. Enjoy!
Source: 3rd & Ferry Fish Market
Smoked Bacon, Beer and Cheese Soup from Two Rivers Brewing Co.
(Makes 1 gallon)
1 pound good quality smoked bacon (like Breakaway Farms)
5 ounces (by weight) bacon fat if available (4oz butter can be substituted)
2 medium Spanish onions, diced
3 large carrots, peeled and diced
2 green bell peppers, seeds removed and diced
1 red bell pepper, seeds removed and diced
1 jalapeño, seeds removed and minced
Salt and pepper to taste
1 Tablespoon ground coriander
1 tsp. turmeric
2 tsp. ground mustard
1 tsp. white pepper
1 Tablespoon paprika
1” bunch fresh thyme, tied with butcher twine
5 ounces flour
3 quarts homemade or good quality chicken stock
4 cups mixed cheeses (I prefer cheddar, American, & Asiago. Try to stay away from stringy cheeses like mozzarella.)
12 ounce lager or ale (preferably something on the malty side, like Two Rivers’ Bankers Brown Ale or Olly’s Fest Bier. Even a light lager like Harp or Spaten will work just fine.Try to stay away from a beer that’s too hoppy, like an IPA.)
16 ounces heavy whipping cream
Heat a large pot on medium-high heat. Add bacon to pot and render until browned. Add bacon fat and onions. Season with salt and pepper.
Continue by adding carrots, then peppers in batches. Season with salt and pepper. Add coriander, turmeric, mustard, white pepper and paprika. Stir well.
Cook until vegetables are tender, but still “al dente”.
Add the flour and cook for 5-8 minutes, stirring frequently.
Pour in chicken stock and thyme and bring to a boil. The soup should thicken.
Reduce to a high simmer. Cook 10 minutes.
Add the heavy cream, then add the cheeses in 1 cup increments, until incorporated.
Pour in the beer and bring to a boil, then reduce to a simmer for 5 minutes.
Remove the thyme bundle.Check if additional salt and pepper is needed.
Serve in bowls with fresh hot pretzels, tortilla chips, croutons, etc.!
Source: Jeremy Bialker, Executive Chef Two Rivers Brewing Company