Paul Bacino

First Shishito's of the season!! Sea Salt/ lemon juice and lemon Supremes

Because U will have a whole freezer of left over bags. Unless u take good inventory/ stuff gets packed in all over the place. I really dont use it for just left overs, but its damn handy Btw--I love my VP210..I keep it in the spare bedroom, works great Cheers B

RT. That is Pickled celery.. I use it for my Olive salad!! So cracked green olives/olive brine/ red wine vinegar or cider/ oil/ celery bites/ capers/ oragano or Italian seasoning. I'll add other things but this is usually the base

Quickee Basta/Sugo/Olive salad/Spring Peas

For us here in my Omaha Community ( My Italian group ) called Marco Polo. Steak ( Filet ) and mushroom over pasta.. not sure its.. a definitive classification. Paul

First Run of Ooni Pro!! White Binchoten Charcoal That Coal is hard to start..but I did it First Pie!! ( 3 mins )

Thought I would experiment with alternative Noodle ideas!! So I took the KingMushroom--Sliced to noodles/ simmer in pan with garlic/ added white wine reduced/ added Beyond Bouillon veg stock reduced My Version of a Marco Polo Pasta--usually i use mushroom and steak Finish with left over sugo!! Actually the texture was quite meaty

@lemniscate-- My Dad/ relatives had always said they would never let the kids take over the business. Hours my Dad worked was 6:30 AM till 730 PM/ and would close Sundays at 12:30. His whole life

This was in Marshalltown Iowa.

Bacino's Market Italian Grocery Butchered our Own Meat/ Italian products sold We delivered to families twice a day Only ran by my dad/uncle / grandma The demise was larger chain stores and quick markets Sad Just a little of where I came from!! Feel free to contribute any family history

Beautiful Fresh Swordfish/ I acquired off the boat at the Lighthouse fish market in Oceanside. Their Cajun blend seasoning with Pineapple/ mango salsa/ home canned french beans and Red Tator

@rotuts- Easter is about the only time I make them. Accompanied by Sunday Gravy

Pasqua Dinner Meat stuffed shells-- Ground Beef/garlic /reduced in Pin ridge CB/ Romano cheese/ spinach RiGotta cheese/ asaido/Parm/ Mozerella / nutmeg/white pepper/ sugat For the Finish!!

Dhem are some good bones there @Dejah

Asparagus Soup --Veggie Stock/ trimmed ends/ shallot/ crème fraiche/ heavy pepper

I'd eat this egg sandwich any time!!

So.. here is something I did!! Cracked two doubles/ took the yolks out/ sous vide them / 45 mins@149 Mixed the whites with hot sauce cooked them and then assembled my egg Sammie

Finally got to make my King Salmon from my Nash-a--ville ( Grand daughter calls it that ) trip The sauce was egg yolk sous vide 149 for 45 mins

@KennethT-- The tail nuggets , the fish is mild in flavor and flaky , very succulent bites. The bites were firm enough to make killer bites

BlowFish Tail Decided to make Blowfish nuggets!! Seasoned in a creole season!! Panko..I cooked the bones too-- Made a lemon Dill aioli

Porko Buco made this for Pork Shanks Paired with Udon Noddles

That looks awesome!!

VRBO Cooking Had King salmon sent to my VRBO ( Farm-2-Market ) This was the belly, baked with dill and lemon zest/ pepper. Had some pasta, as, not everyone liked fish

Steamed and grilled Artichokes--Dude this choke was a gigantee Served in a Duke Sriracha Meyo

I recently Picked this type of pan up!! https://www.hotelrestaurantsupply.com/AMP-TAG3040.html?gclid=Cj0KCQiA4feBBhC9ARIsABp_nbXiUcR0vTQmEi5IMleLXE-8_EmJusf9DBze2eHyo8tlYnXFzcHppN8aAlxYEALw_wcB