In yer face, roasted veggie bouillabaise.

Absolutely not the Provencal dish.

Veggie Part
4 large bell peppers (We used red, yellow and orange)
3/4 pound fresh tomatoes (cherries halved, romas eighthed, larger ones cut into large chunks, not a fan of grapes but I'd leave them whole)
8 oz package button mushrooms, large ones quartered
1 large zucchini, cut into half moons
1 large yellow squash, cut into half moons
1 large red onion, cut into large dice
4 cloves of garlic, minced
1 cup dry white wine (we used good ole' Three Buck Chuck's Sauvignon Blanc)
1/4 cup olive oil
1 teaspoon sea salt
2 teaspoons chicken grill seasoning
1 tsp black pepper
Pinch of red pepper flakes

Preheat oven to 425

In a large bowl, combine the olive oil, wine, salt, chicken grill seasoning, pepper and pepper flakes. Add the veggies and toss to combine. Pour into a roasting pan and roast 25- 30 minutes until vegetables begin to brown and caramelize. Meanwhire prepare the fish and make the sauce.

Fish Part
1 lb fish fillets cut into large chunks (We used an assortment of Cod, Pollack, Sole and Flounder)
4 oz Salad Shrimp
2 Tablespoons olive oil
Salt and Pepper to taste

Toss fish and shrimp with olive oil and salt and pepper. When vegetable have begun to brown add these to the roasting pan and continue cooking for about 10 minutes or until fish is cooked through. Remove from oven and...

Sauce
1 cup dry white wine
2 cups vegetable broth
3 Tablespoons cornstarch dissloved in 1/4 water
3 cloves of garlic, minced
1/2 teaspoon chicken grill seasoning
salt to taste
1 Tablespoon olive oil

In a medium saute pan, saute the garlic, and chicken grill seasoning just until the garlic becomes fragrant. Add the white wine and cook until reduced by half. Add the vegetable broth, bring to a boil and whisk in cornstarch/water mixture stirring constantly until thickened. Add salt to taste. Pour sauce over the roasted veggie/fish mixture and stir gently to combine.

We served this over creamy mashed potatoes and had sweet corn as our side dish. Yum yum yum yum yum.

Bacon! bacon! bacon! Baaaaaaaaaaaaaaaaaaacon!

So, it's quite possible I'm completely obsessed with pork products.

Bacon Mach 1

3 lb rib end pork loin roast
1 cup Morton Tender Quick
4 cups cold water

Mix Tender Quick with the water until mostly dissolved. Place the pork loin in a gallon zippie bag, pour the water/Tender Quick mixture over, press out as much air as possible and refrigerate for 3 days. Slice thinly (an electric knife...) and pan fry.

Notes: Undeniably the best bacon I'd ever had but still a teens salty. So...

Bacon Mach 2

3 lb rib end pork loin roast
1 cup Morton Tender Quick
1 cup white sugar
4 cups cold water

Mix Tender Quick and sugar with the water until mostly dissolved. Place the pork loin in a gallon zippie bag, pour the water/Tender Quick mixture over, press out as much air as possible and refrigerate for 3 days. Slice thinly (This time we borrowed Mary Jo's meat slicer, woooooooooo hooooo, gotta get me one of those.) and pan fry.

Notes: It's amazing the difference a bit of sugar makes. I'm very happy with this one. I do plan on adding a little liquid smoke to the next batch but otherwise perfect.

Bacon Mach 3 (or Fancy Schmancy Underpantsy Bacon)

3 lb rib end pork loin roast
2/3 cup Morton Tender Quick
2/3 cup honey powder
3 cups cold water
2 Tablespoons No salt added Greek Seasoning
1 Tablespoon black pepper
2 capfuls Wright's Hickory Liquid Smoke

Mix all ingredients except the pork loin until mostly dissolved. Place the pork loin in a gallon zippie bag, pour the water/Tender Quick mixture over, press out as much air as possible and refrigerate for 3 days. Slice thinly (Again, Mary Jo's slicer, Woot.) and pan fry.

Notes: Although this was good, it wasn't as bacony as I'd like. We're going to use up this one first and then back to the Mach 2 stuff. It did however make me want to put liquid smoke in Mach 2 and call it 2.1.