Paul Bacino

Did a deconstructed -Pork green chili verde Poblano, tomatillo,hatch, onion, garlic/ sous vide tenderloin 2 hrs@137 ( I treed to sear on Cowboy charcoal-- this stuff sucks )/ yukon tator/ Quindilla peppers

Cubano:

I'm thinking of building a wood fire box to put on top of my plancha

http://www.fruitnet.com/americafruit/article/178393/caulilini-coming-soon ( Asian Market labeling ) I have also heard it called Lacey cauliflower... Got a nice sweeter flavor.. Im thing of make a Bauga Cauda sauce to use on it

My new favorite veg-- we just steam and lemon juice Chinese cauliflower

@Shelby-- Here is a deconstructed look -- Outer protection/ pick inside meat is edible/ also in the Barnacle head is meat

Maybe like a clam, slightly chewy, sweet, mild in flavor.. I cooked them in that pseudo sea water.. and man was that the way to go. I had that briny taste for about an hr later and that was a good thing

Heidi, La Tienda

Percebes Prep: 1 Qt water/ salt/ Kombu Boil/ add Barnacles cook one minute. AS they cooled I cooked Udon noodle in broth to finish after the eat. These were very good

Made a hot pot ( my ceramic pots have not been cured yet, hope to soon ) -- This is a chicken bone base broth/ Udon noodle/peas/braised Kale/ marinated shitake/ eonki/ chili paste/ white corn

https://www.tienda.com/products/percebes-goose-barnacles-se-100.html I have had them from them before, pretty good. But again fresh from the sea would be better

Calling all Monsters-- Gahidra in the house

No Fish Fry: Made Colossal lump crab cakes- Sauted carrot onion celery / adde two mustards ( dry and wet ) touch of Dukes/ egg / panko / Ole Bay

Veggie Bean Tacos

The Costco Meal-- King Crab/ Prime Filet/Eggs ( Parsley Fresh Thyme )