Paul Bacino

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.

Damn

Made Hemp Flour Pizza-- 25% Hemp Flour/75% High Gluten w/70% Hydration Carmalized onions with Balsamico and Pancetta

Ribeye Braciole Stuffed with Italian sausage/ black forest ham/provolone

Rapala Rapala Fish 'N' Filet Knife with Sheath (eG-friendly Amazon.com link)

So bought some wild salmon from Costco ( vacuum sealed )--my intended purpose was to make Salmon Candy. But the product was to mealy..so I pan fried it up!! Then made a light dill sauce/cauliflower and tators

A-5 Wagyu Lobster Benedict Truffle Egg

White truffle lobster benedict5

@Shelby--thanks/ Im lucky cuz ..my friend is an Importter-- fresh makes a difference

Really Got some beautiful/aromatic white truffles this yr First USE: Tortellini in Brodo

I was going to make a root vegetable Pave.. with sweet potatoes/rutabega/turnips and what ever else I could rustle up. Slice thin , arrange in layers, season as you wish. bake and press

Yeah.. Pan fried ( Yes )/ I also remove the seeds and intermembrane ( can be bitter )/ soak/ blend/ strain/ reheat and season

As my Hispanic friends call it Gringo Chelada's We make an Ancho/Guajillo sauce to fry the torta's/ Filled with ground burger/garlic/chicken Boullion These are dry and I make a salsa Picante

Sea Food: Use Farm-2-Market Catalina Seafood Co. Meat: I use Flannery Beef Cheers

@Heidih @Shelby _- that is the dough recipe I use/ Now these things u can basically add different stuff/ here I used a black bean . But I will also add carne or pork to it also/ use the similiar cabbage recipe/ I try to cut down on Mexicam oregano.. cuz it can be over whelming. Salsa Roja-- was similiar two roma's ( I think I have some left over diced stuff )/ onion/ clove of garlic/ serrano/ we bit of mexican oregano/ s and p tt/ blend Most of the time I free balling it. Just kidding.. Usually just adapt recipes that i have stuff for Cheers and happy Holidays

Papusas

Mondongo Stew Recent trip to DR was really hoping to get a taste of some National dish stuff. Really didn't happen. Not sure if the Dominican people really eat this stuff. But I made it https://www.dominicancooking.com/685-mondongo-stewed-tripe.html

Kolach Day!!

@shain--wonderful dish

Looking at getting some in the next few weeks// any help on cooking and preparation would be appreciated too. BTW maybe Colossal is not the way. I live in Nebraska so they would be shipped Paul