Jump to content

Paul Bacino

society donor
  • Content count

    1,771
  • Joined

  • Last visited

Profile Information

  • Location
    Bennington Nebraska USA

Recent Profile Visitors

3,176 profile views
  1. Dinner 2018 (Part 1)

    @cakewalk--- forgot to tell u I added and egg also
  2. Dinner 2018 (Part 1)

    I grated in a food processor 2 zucchinis. pre-salt 15 mins or so./ squeezed the heck out of them in a tea towel about 30 mins later/ then changed the tea towel. to a dry one and placed on a tray and pressed with heavy cans for about 4 hrs..to really dry it out. Then in a bowl I added the shred/ then asigo cheese about 2/3 C/ followed by almond flour/ garlic and Basil and then spread it on parchment..Par baked 20 minas @475 in Bottom of oven on a stone After the dress I moved the Pizza stone to top of oven to finish
  3. Dinner 2018 (Part 1)

    Zuccini Crust Hamburger Pizza The Shred The Dough--dried Zucchini/Asiago cheese/ Garlic /Basil/Almond Flour ParBake 475 20 mins on a stone Topped with Proval cheese/ Sauce/Burger The finish The Slice:
  4. Yes-- Not much this yr. But in past--I have used it to give up --Pop/Sweets/Chips
  5. Dinner 2018 (Part 1)

    @ElsieD--nice plate..i want some ?
  6. Dinner 2018 (Part 1)

    " Porko Bucco " - braised--Standard Veg-- I then deglazed with a Chateau de Payne Vigneau Sauternes.added tomato products /capers /bay thyme
  7. eG Cook-Off 76: Consider the Schnitzel

    Possible-- I notice it has the sweet component. Which kinda had me
  8. eG Cook-Off 76: Consider the Schnitzel

    One--- Now closed restaurant " Harr's Waterloo " .. Used to make a veal Schnitzel which had a sauce on top. Before they closed we went out to get some info on the " special sauce " :). All I got from the server was it had cheese in it. So , I suspected it was a Morney sauce. The sauce was light brown and had a touch of sweetness, they sprinkle Paprika on top of it. I spec so mustard was add. Any ideas. Thoughts? Which cheese. TIA Paully
  9. eG Cook-Off 76: Consider the Schnitzel

    In the Midwest we call these things " Pork tenderloins " Pork Cutlet ( Center cut here ) and Cornflake Breading Make bigger than the Bun and only Mustard/onion and Pickle--Side of Chips Likey this:
  10. eG Cook-Off 76: Consider the Schnitzel

    So, out looking for a pork cut I wanted to use. Stumbled into the bargain bin --bone in pork steak 1.09 /lb And so it began ( Pounded, jaccarded and rubbed with mustards and Horseradishs ) rested this way about an hour Then the breading ( standard method )--I used Progresso and (YES ) I added Shake an Bake ( extra crispy ) as the crumb Rested 4 hrs or so till dinner/ then into cast iron with Butter Plated: Smashed red potato with topping sour cream chive, parsley onion , lemon juice/ I made green apple sauce / steamed broc/ and a slice of lemon to finish
  11. Dinner 2018 (Part 1)

    My " SuperBowl Wings -- Penzey Southwest seasoning night before/ cook 375 30 mins or So/ baste with Frank's/ Louisiana/ Butter/ tough of raw sugar the 10-15 @ 425.. Wings cooked on a rack and Basted every 10 mins--Out to the grill for 5 mins--Bluecheese dressing
  12. Kumquats - Any ideas?

  13. Char Siu (Chinese Barbecued Pork)

    Love my Jaccard..Thank u for the recipe too
  14. Dinner 2018 (Part 1)

    Bryan, A personal friend!! http://www.flannerybeef.com/
  15. Dinner 2018 (Part 1)

    Braciole Flannery Flank /--stuffed with Serrano ham/ Blk Kale/ two cheeses/ garlic and onion -- we sous vide this for 10 hrs @135F... I had two steaks left/ this is what it looked like cooled the next day Today. .Wife is hitting the HallMark channel ( U KNow the Valentine Gig ) So I used these two steaks and added them to my Sunday gravy
×