Paul Bacino

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

Steamed/Roasted Veggie on top/ Sliders and regular bottom ( Short rib/chuck/cooked on Wagyu fat )--Custom made SS Plancha

New Long Tray Pizza pans from Lloyds Nothing Fancy 65% High gluten KA flour

I'd say Anchovies for me, nobody in the fam digs these. I love to cook with them and love them on salads. Hence my salt pack ones from Italy are still in an un opened can!!

¯\_(ツ)_/¯ _ never seen that one ,,,,,

Traveling to Nashville next week and looking for lunch spots. We will have a 6-8 people group with a 4 and 7 yr old, well manner children. WE would call prior to confirm dine in, do to Covid. Casual eats. TIA

Sea Bass!! I like the thick cut!! Finished with Mash and roasted cauliflower... No Final shot I think used a Slap ur Momma seasoning combo with Tony's