Paul Bacino

Bad water equates to Bad ice.. We only drink bottled water @ my house and I haven't found a way to run my line from our bubbler..

Colonnata read: http://www.florencevillas.com/newsletter/nl_27.htm#lardoofcolonnata

So went to the woods to forage a bit of stinging nettles, darn near got stuck after 2" of rain. Using surgical gloves a picked a qt bag of nettles.. took home blanched and made ricotta nettles gnocchi with walnut pesto!! I dint think it was to bad, I had only romano cheese, which I added a bit to the gnocchi and the pesto, which may over powered things abit. Pesto: Walnuts, grape oil, pine nuts ( a few ), lemon juice, romano, we bit of honey Gnocchi: Ricotta, nettles, romano, nutmeg, slight pinch of sugar, S and P Ideas?

So.. I took Daniel Bouluds recipe and added my take: http://www.starchefs.com/chefs/DBoulud/sea_scallops.shtml I added lobster tail cooked in the confit onion butter oil, finished with squeeze of lemon and parsley. The combination of mashed potatoes and seafood ( scallops and LObster ) was killer!!

Carlisle.. makes a really excellent stuff. Rafanelli is top notch along with his neighbor Talty .. Scherrer Old vine is very nice. I like this Dry creek stuff,, Qiveria, Mills Creek and Dry Creek vineyards also You cant rule out Bella and Mozzocco.. as was stated earlier If you ever get a chance try George Hendrys stuff.. Primativo can be an interesting try Ridge and Neal ( QPR ) are nice too Bout all I drink

Jen Rehm, That is a nice link.. I might have to get a combo pk!! Beef and Pork Yikes Paul

Equal amounts of the three cheeses only about 2-3 oz's each Filling: Enough for 1 sliced eggplant ( combine ) Ricotta Mozzerella Parm cheese 1 strip Bacon crumbled 1 egg parsley pinch of nutmeg Pepper 1 Globe Eggplant. cut 1/4 " slices salted for 1 hr, in a collander, washed dried and the broiled on silpat. Place 1-2 T of filling on large end, roll, place in a baking dish with a little sauce on bottom.. top with a Rao's sauce or homemade red gravy. Bake 30 mins @350 cover 15 mins uncovered. Now I added extra parm cheese to the top.

ojisan.. " beating of the meat " Works well, I'm sure. I just don't like the change in dimension, ie flattens the cut? For steak I would prefer to keep the thickness. I do like that thing for making uniform thickness in cuts, and that thing looks pretty nice, usually I use to bottom of a pan or mallet. Cheers

Yeap.. Nothing worse for me is a cold/cool soup bowl, salad plates get chilled, dinner plates.. kind a depends.

BMDaniel, I did a cross hatch on both sides, so about three passes ,four ways to cover both sides. Possibly to much? But I think for wagyu , not the way to go. BTW.. This breaded pork cutlet was tender and juicy, great texture to bite thru, after jaccarding. Cheers technophile50.. I kind like the jaccarding marinade idea.. would it inhibit Bacteria, I'm not sure ethanol, can do that, possibly a little, we can't use it as a disinfectant at the office,but now the acidity ? Paul

Jeff, Couple things.. yes I touched the business!! That hurt like heck!! This was an amazing sandwich I have done pork sandwiches 1) Pounded tenderloin 2) Pounded Shoulder 3) Pounded loins 4) Commercial Jaccarded loins But this way has to be the best textured cutlet sandwich, I have ever made !! I did my F ( Flour )-E ( Egg )-B ( Breading ) method.. then in Corn Flakes which I pounded!! In canola oil @ 350

Jeff.. This is one lethal tool.. BTW I bought it from Amazon: http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=sr_1_1?ie=UTF8&qid=1302608284&sr=8-1 I have had the store do my pork before, but with their machine it turns it almost mushy.. so I hope this method will retain some texture for my schnitzel, I have usually just pounded it out, but I want a bit thicker one tonight. Plus injecting flavor to the interior w/o a brine. Paul

Jeff .. Tomorrow.. I'm going to bed now. Paul

My last experiment didn't work so well but this excites me!! So again.. working with the Jaccarding Tool!! So tomorrow.. Im going to make pork tenderloins.. using center cut pork loin which I jaccarded in each direction .. with a dry rub of granulated garlic, Malabar pepper and a bit of cayenne pepper.. Tomorrow I will add a bit of salt jaccard and bread and fry.. Oh you have to love a good breaded pork tenderloin!! More tomorrow!!

I book marked that one.. Thanks

Dave.. Here is the dish:

I picked up some wonderful Ox Tail this weekend, that I plan to make in a Osso Bucco style

Mitch, I love this thing I had made of 1/4 inch stainless!!

This weekend.. I made some pork riblets aka featherbones. These things are popular in the Mid-west. I seasoned them with Cayanne Pepper , Raw Sugar, Malbar pepper, granulated garlic, and a touch of salt. I seasoned both sides and Layed them on dried rosemary. I dry cured the pork over night in the frig. I actually smoke mine on my brinkman for 1 pan of applewood and put into the oven to finish, 275 about 1 hr covered. Once the meat begins to pull away from the bones I stop the cooking, then I will baste with Sauce of choice and broil. Sous vide egg and asparagus!!

Fava beans..ricotta salata..nice light vinegrette...served with linguini Sent from my DROIDX using Tapatalk

Dick, Yeah.. these things are sick!! Mushy and they dont smell good at all. But its the exact way they came to me, I should have sent them back. I just hope I can get some decent live ones this yr. Paul

I took three out. washed and am drying them out. As far as 1 yr goes, I had a tight VP-210 seal on them..But.. Im getting the itch again and looking to source some live ones soon, but I hate to waste food so I'm hoping I can salvage these. If not ah Pitch-a-lino them Cheers will let u know how it goes Paul

I never tried that before, Weinoo. Possible ? Thanks for the chime in. Best Paul

I tried like heck last yr to find some live soft shells, but had no luck. I had some company coming over and a store from the coast said they were not available ( but had promised live earlier in the week ) and I should try this the fresh frozen stuff. Now I have had soft shell sandwiches in off seasons that tasted pretty good. So i thought i would try them, well I didn't have any luck.. when I un-thawed them. they were soggy and a bit fishy.. so I soaked them in some milk. What ever I did , they never did get crispy. I might not have dried them well, possibly? But how do you cook these things? I'm stuck with 6 that I vacuumed sealed last yr and they don't look bad. I thought about a soup, but I like the crunchy ness if possible. I know I prefer to get the live, but here ( omaha ) I only had the chance once to get live ones. Thoughts? Ideas?

Whole Artichokes Sous vide: 1 hr @190 I use an auber-ws thermostat control in a roaster or crock pot. Results were poor: Not nearly enough time to cook these big globe chokes, the stems cooked way before anything else. One bag inflated, it was the less dense of the two artichokes. I liked the flavor of the fennel, lemon and bay, that got infused in the lower heart thou. I spec mass had something to do with cooking these thing, as the bottom of the choke, Heart, cooked way before any of the actual leaves cook.. possibly because air in/between the leaves insulates the heat transfer. We like to pick the leaves off and eat the little meat on the ends before attacking the heart , that is what my wife likes. So I think I'll try to trim my next batch and cut them in half. Cheers Paul Oh one thing I did notice that the color of the chokes had not changed much.