Paul Bacino

"Toad in the Hole " No " meat ball in an onion ring "

Just went simple here Butter ( Kerry Gold )and Parm sauce emulsified/ egg pasta/ pepper/ nutmeg/ sage Burwell Truffles

Burwell Truffle experiment First: Fedderson Farms 100% full blood wagyu Burger Burwell white truffle Famous Dave's Bun thats it--s and p given I don't thinks these, have the umpff of Italian whites But the aroma and flavor is pretty awesome, just opening the frig..it permeates I enjoyed them.. so farming these the first yr. Wonder going forward, once these get started yrs down the line, would these change flavor Like Grape vines

PSA Burwell Farms Domestic Truffles ( Boy do they smell awesome ) https://www.burwellfarmsnc.com/

Wonder if u jaccarded the meat, by putting little slits/holes in it. Would actually increase efficacy, rather than just surface application. I just don't think Grammy would do it that way

Recently I decided to change the way i cook high marbled meat!! ( wish I had wood fire apparatus ) Plus to have a blue carbon steel pan 1 Start with a cold pan/ medium fire Heavy cook on side 1 Now side 2 Begin the flip and baste process/ with butter /garlic and herbs ( not here cuz son is not a fan of green stuff ) rest and cut also creates a decent rendered fat cap ( love the Sh*t )

Bean soup RG Beans ( forgot which they were )/ peeled cherry tomatoes/ used some veal demi and ckn stock/ greens were Beet tops and Gai lan tops

Yes, But u can use the tenderloin/ or butt/ blade.. just need to tenderize it and flatten and cut somewhat thin.

Yeee in the MidWest...know these as Pork tenderloins Center Cut Loin..Jaccarded by Fareway- seasoned with Slap ur Momma.. then Wonder flour ( rest ) then egg dip / Panko plus corn flake ( rest ) / oil fry Killer '

Pappardelle with chanterelles/king/cremini in a veal demi ( Guilded the lily with blk truffles ) Truffles were getting a bit dated

Yeah to much time on my hands/ de skin cherry tomatoes # Quarantined..

Dang it!!

1st course

Roasted Chokes

Beef Course Prime Filet cooked in foie fat ( most was rubbed out. otherwise gets to oily )/ Sun choke/ Veal Demi/ beans/ whites and blacks

2nd Course for NYE dinner Foie/ red current butter/ tart cherry/ white truffle--on Corey Bread

Get some real nice free range chicken eggs

Side of " Pea crab " with my Oysters

Finished Ramen Roasted turkey stock/ Bok choy/shimeji mushrooms/scallions/ belly Charsu/ cilantro/ sun noodles/ 7 min poached egg

Been thinking about making this conversion/ thoughts https://vegogarden.com/?fbclid=IwAR3ZfsH7mmxiz1A46Un50fYlHqVI7YuVvElv3b09B91fIPWyVMLY__VgV70

wife likes " Lean and Green " recipes--I just make em for her B

Bacon Candy for Ramen ( Later ) Coated with Gochujang/ white miso/ basted in a Yoshita sauce.

My Mushroom jus.. I had Cremini and chemiji ( sp ) shrooms/ fry hard in skillet 50/50 evoo and irish butter/ added fresh garden garlic saute/ deglace with wine/ I had white balsamic vinegar / to this i fold in vegetable beyond boullion ( that i liquided out / and some Chicken stock..I didn't salt shrooms.. because the other mentioned stocks have inherent salt.. reduce till thick..u can add thyme.. which i did at some point Cheers B

Flannery Rib Cap!! I halved Do to time restraints.. I opened it up S and P only/ placed in a 225 degree oven.. till 105 F then grilled Did a smash tator with Mushroom jus

Yeah.. that is what i was thinking too.. But.. thought maybe you could flash freeze, then a quick hot dip to de skin.