Paul Bacino

Pork tenderloin roll!! \ Sundried tomatoes/roasted garlic/spinach/ cooked shallots/goat cheese---season with slap ur momma ( first ) cooked to 150 F The finish!!

Cont'd Nut crusted SALMON ( Cashew )

Burger Time "The Blend" The Cook ( only S and P ) The Bite

Pita Bread/ Guac with lime-/poached egg---Hot Sauce/paperika

TdeV--- These i cooked w/ a wash of egg, to bind-----> mixture of, parm cheese , light dustin of Lawreys Garlic salt, topped with Breggs 24 herb seasoning, bake on wire rack @ 425 approx 15-20 I made a marinara to dip ( not shown )

Thanks RT--btw had a marinara to dip the strips in too

Zucchini Fries w Macadamia Nut Coated Salmon

Rigotta Turkey Roll in Zucchini Ground Turkey fried/garlic/spinach/ ricotta /parm/ nugmeg

Breakfast ( Deconstructed stir-fry ) Little juice in this one :}

Almond Crusted Salmon-- (Chopped almonds, garlic, Breggs 24 seasoning, parsley and green onion ends )

Go to container store, and buy this cart!! Pretty nice

I used this, minus the hopper, just the spatula Traditionally, a small board and a bread scraper are used, i think u can use a colander or ricer, the larger holes the better, my thoughts

According to Ludja " The basic ( no Fail ) Spaetzle recipe i make and learned from my Austrian mom IS: 2 eggs 1/2 C of Water 1/4 t baking powder 1 1/2 C of AP flour 1/2 t of salt I have never made these before but they were awesome---I added Nutmeg too Cheers and happy new yr Doc B

New yrs Dinner Schnitzel and spaetzles ( I used a egulleter recipe, with baking powder ) @ludja