Paul Bacino

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

@scamhi-- Dear you drink some nice stuff!! Cheers DocB

Had chicken breast that i filet opened, soaked in a buttermilk ( homemade--Lemon juice and milk ) with Franks red hotsauce for 3 hrs. In a bag I cut the breast in half/ better size. Drained a bit of marinade and add 1 egg to the marinade I used this for the double dip method--which I leave coated and rested on sheet pan for 30 mins before frying fried in Peanut oil/ was over powering would use a different oil next time..I guess they use soy oil This is the recipe: https://www.foodnetwork.com/recipes/hattie-bs-hot-chicken-3363027 we added Louisiana Hot sauce to the dip I just mixed all the dry and added a ladle or two of the fry oil..then heated that up for the dipping chxn ..I kind like to add the fried chkn as the hot dip foamed up Oh I also pre heat oven to 300, I have a drain rack. this helps set the ckn Cheers let me know if u need anything else.

My riff on the Hattie B fried hot chicken sandwich

I was gifted these babies, they are all double yolks. I guess the farmer can tell by the weight. So I have these to play with. Any crazy thoughts ..I can imagine pasta dough for sure B

Pheasant Roulade So I parted each side breast of the pheasant --into 3 Individual Muscles ( Pec Major/Minor/back strap ) the breast skin was pretty well peppered, so I used chicken thigh skin to wrap These I froze first!! Then later I got it ready to sous vide/ butter and Rosemary. This went in to Bath 145 for 45 mins Out and Pan fried in butter This is the finished dish-- Sorghum base/Wild mushroom ( Chanterelle /Trumpet )/Peas/ Roulade/ wild berry Balsamic Glaze

@Shelby-- Wabbit Pho!! @shain-----Nice work and love the plate Awesome stuff

Halibut ( seasoned with Penzy Northwoods ) _ Tuscan Artichoke sauce-- Chopped chokes/garlic/ Mezzette martini Olives/Evoo/butter/ deglazed with La Moradina Asti/Sungold and cherry tomato/ heavy creme/ parm/ Mash potatoes/ peas and corn.