Halibut Bacon Bombs, OH My!

July 23, 2020

Words cannot express how amazing these are!  When the Shoreline crew told me what they were making I will admit I wasn’t sure I would be eating their dinner…I’m not a huge fish fan so this weekly cooking has been a stretch for me.  Something about the texture of fish puts me off a little…but I digress here.   The bacon part of the recipe sounded good but wrapped around a halibut ball mixture…I wasn’t so sure.  Don’t get me wrong, I like bacon and halibut but the thought of just halibut and bacon with a little seasoning didn’t appeal to me. Of course, they didn’t share the recipe with me before hand so when pan after pan of halibut bombs came out of the oven, my nose told me I was in for a treat and I was anxious to see what magic they had made.  

 

This weekly competition is revolving, last week Waters Edge Lodge had the entrée, Shoreline had the side dish and Mossy Ridge had the dessert.  This week Shoreline had the entrée, Mossy Ridge the side dish and Waters Edge the dessert…they did not disappoint…I was once again a stuffed pig, which is the worst part of these weekend meals, they’re amazing and I eat to much!   Along with our Halibut Bombs Mossy Ridge made an amazing potato salad (which I happily ate for the next 3 days) and Waters Edge made a chocolate tort (which should be outlawed!)  

 

 

I thought I would be silly if I didn’t share all the recipes with you, 

 

 

Enjoy ~Momma Mary

 

P.S. The Bombs were amazing the next day as left overs!

 

 

Halibut Bacon Bombs

1 pound halibut, finely chopped
1 small jalapeño, minced 
1/2 cup red onion, minced 
2 tsp Worcestershire 
1/3 cup milk 
1 egg 
1 cup cheddar cheese
1 cup Panko bread crumbs 
1/2 tsp salt 
1 pound thin cut bacon
1/4 pound thin sliced Swiss cheese 

1.         In a large bowl combine all ingredients except Swiss and bacon. 

2.         Scoop and roll mixture into balls about 1/8 of a cup. 
3.         Wrap each ball with 1/3 a slice of bacon. 
4.         Bake the bombs at 375 degrees until internal temp reaches 145 degrees, about 25 minutes. 
5.         Place a small piece of Swiss on each ball and return to the oven to melt the cheese. 

 

 

Potato Salad– this one is a true chef recipe, not really a recipe but man it was good!  

 

1 Med Size Potato per person

Mayo or miracle whip depending on preference

Sugar – optional but helps the flavor if you use Mayo, omit if you use miracle whip

Mustard to taste

Onion, chopped fine

Celery, chopped fine

Boiled eggs, chopped coarse

Dill pickle, finely chopped

Salt & Pepper to taste

Sweet relish (optional, we didn’t have any and it was still yummy!)

Optional Add-ins: My mom always added olives and if she had them would slice radishes on top for garnish…that is my measure of a good potato salad.

 

  1. Cut potatoes in ½ and boil with salt and onion until just soft, cool completely.

  2. Peel and cut potatoes into cubes

  3. Combine Mayo with potatoes and other ingredients

  4. Chill and enjoy!

 

Flourless Chocolate Torte

 

½ Cup Butter diced

24 ounces Semi-Sweet Chocolate

12 large eggs, lightly scrambled

1 Cup Sugar

1 TBS Vanilla

½ tsp Salt

 

Parchment Paper, cut to size for bottom of the spring form pan

10” spring form pan, butter the parchment paper and sides of the pan

Pan for water bath

Hot water for water bath

 

  1. Preheat oven to 350 degrees

  2. Over a double boiler melt butter and add chocolate

  3. Melt chocolate and butter until combined thoroughly

  4. Pull off heat and set aside

  5. Whip eggs with either a hand mixer or stand-mixer until the eggs are creamy yellow and has more than doubled in volume (takes about 10 minutes)

  6. In 3 stages fold egg mixture into chocolate and thoroughly combine

  7. Pour batter into prepared spring-form pan, place in water bath pan and put water in the pan until the water is 1/3 the way up the sides of the spring form pan

  8. Bake for approximately 1 hour 30 minutes, check with tooth pick

  9. Pull from oven, remove foil, place on cooling rack let cool to room temp

  10. Refrigerate and let thoroughly cool, run paring knife around the inside of the cake ringing loosen.  Remove ring and invert torte on parchment paper, remove cake round and peel parchment paper off torte. 

  11. At this point you may leave it inverted or turn it over with the top facing up.

  12. Can be topped with cocoa powder, powdered sugar, ganache or a fruit sauce of your choice.

 

Some of our Chefs this week!

 

 

 

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