Paul Bacino

Thanks.. Those look nice for dipping in!!

Dam heritage!! Cant get rid of anything!! 4 Asparagus Spears--1/4 inch cut ( I had the small pencil type ) 1/2 Clove Garlic ( minced ) 1/2 Shallot ( minced ) Equal volume Mash Potato and bread crumb to the asparagus 1 /2-1 beaten egg S and P Cook in EVOO/butter .. 1-2-3 then cool and blend with 4 and 5 , using more of the bread crumb to be an exterior.. pan fry.. serve with lemon I added a bit of Cayenne Pepper to finish. You can add Parm cheese and parsley if you wish.. I had non!!

Will a regular metal fine mesh strainer do, or do we need cheesecloth or a Superbag? Paper Coffee filters for me.. the non bleached kind!!

I use the Wonder Cup, my fair share of the time. Its one of Alton Brown's Favorites too http://www.amazon.com/Wonder-Cup-Two-Adjustable-Measuring/dp/B000I21N7O/ref=sr_1_5?ie=UTF8&qid=1297869363&sr=8-5.

So.. What I did: Take 3 medium leeks cut and caramelize, deglase with white wine ( I had some left over Riesling ), add in 2 T tomato paste, cook till browning, add in stems, followed by cut leafs , HM chicken stock, few grape tomatoes/ squeeze of one lemon and cooked pasta!! Looks weird but tastes pretty good and healthy for lunches this week

I'd spend my money on a Chamber!! Best thing I ever got!! http://www.vp210.com/

Wow.. great ideas!! Thanks

I'm roasting up some beets.. but I have these lovely stems and tops ( beautiful red color stems ) , I might just saute them , but how would you dress them ? or I Might use them in a soup . Other ideas? If I cook the stems I'm going to lose that nice color Paul

This ( above )is what I do, but I use fresh squeezed lemon. My Mom's go to : was this light oiling of the salad/ then red wine vinegar/ she would then add Italian seasoning!!

Is the best way to get them is Shell on? Suggestions Please. The peeled/cooked looked pretty darn good and easy to eat? Paul

Interesting Mark, I just use foil, and never have thought about the parchment first.

Finished Dish.. I cheated and used some Cocktail buns!!

AnnaN I used your Idea.. but I did make the sauce with egg yolks and it worked well!!

Joesan.. I bet I'm a product of a family grocery store.. we got what we got and grandma must have used more of that type of can stuff. btw.. I put up my fair share of fresh produce in the summer and canning/jarring plum tomatoes is included. I was talking to another individual about sugo and gravy.. its fuuny though my grandma never used "pasta and sauce/sugo " it was always " Macaroni and Gravy " Thanks for adding to the thread.. Paul Also it is a fond memory of the store

5Hr@250 might be just right!! Paul This is what I'd try.. first bring the liquid to a simmer on the stove, then into the oven@ 250 or turn the oven to 350 for about 45 mins or less just to a simmer then reduce to 250. Good luck

Halibut with Ore-Ida ( or you own grate ) Hash browns.. fry first to crispy, turn bake in oven to finish. Another version.

Sounds Good..

I have a good combination of Beef for Hamburgers ,, I need a good slider Bun,, Help!! 25% Wagyu Chuck 25% Prime Chuck 25% Wagyu Shortribs 25% Prime Brisket

This I added fresh lime juice..Texas Pete Hot sauce.. Veletta OO Dread.. Totally Dread

Fish with Chips.. These were a Pepper Kettle Chip!!

Good stuff.. thanks for the H2O tip Paul

I like almond peanut butter and honey on crackers ( special ? )!! This gives you a quick glucose buzz with sustained effect of the peanut butter. Helps cut the snack crave. Its a dental office, and we try to limit the sweets. But you would be surprised how many patients bring in sweet treats for us. Paul

I'm having a dinner party in a few weeks and would like to use this recipe: http://www.thenibble.com/reviews/main/fish/seafood/coquilles-saint-jacques.asp My plan on serving them would be either in scallop shells or a small creme brulee dish. I would like to make as much ahead of time. What worries me is allowing this to sit and then reheating the dish ? Is it possible to make a sauce and keep it in a water bath for a couple hrs prior to plating? I would prefer to put the sauce on bottom topped with scallops..just me.

Braise to doneness first, then cold smoke, then reheat the ribs in the oven, then pour the warm braising liquid over the ribs, and serve. This was told to me .. as I tried it your way first. I found that if you smoke first.. the sauce develops way to much smoke ( kinda washes off ), or at least for me. I cold smoke on my electric Brinkman!!

1 Small Bunch of Collards-washed, drained and cut into strips.. I don't remove the stalks 2 Links of Italian Sausage- hot for me 15.5 Can of Cannellini beans-washed 1 Shallot 1 Garlic Clove 3 oz tomato paste 1-1/2 Quart Fresh Chicken stock-- I make my own 1/4 cup white wine Malbar Pepper One pot cooking : place sausage in pan, brown with a bit of EVOO to start. Once browned well add mince shallot..saute. Add minced garlic.. saute.. then add Collards ( or any greens you wish ) allow them to sweat down.. add wine (I had an old Riesling ) cook till liquid is almost gone.. add paste ...cook till slight browning of the paste happens.. add beans.. cook a wee bit more.. add in stock.. Pepper TT I will take the sausage out about here and cut into bite sized pcs then re-add back cook 20 mins . I dont like my greens cooked to long.. enjoy I'll try to get a pic soon!!