Paul Bacino

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

Miso Marinaded Sable fish ( Pan Fried ) Keep waiting for my Korin Grill

Detroit Style The Crumb!!

One other that I used to use was Latini..

My favorite..commercial produced is Rustichella d'Abruzzo but Barilla is my usual

I didnt think it overwhelmed anything.. most of the sweetness came thru first. It was only added late and grilled. Worked ok for me

Sure-- Had 4 boneless quail/ the night before seasoned with Tony Chachere's no salt season blend ( Bagged and rested ) next day made the marinade- I dont measure much so approx. Soy - low sodium 4T Sambal -1T Garlic -1-2 clove Ginger 1.5 " nob cleaned and diced white wine -2T oil- i used a touch of avocado dash of seseme oil approx. 2T of honey--I added to my sweetness level BBQ sauce-1t-T ( had some home made stuff ) Add couple diced rosemary leafs ( what I had was pretty big ) I micro waved that..to melt the honey allowed it to set and come together. About 30 mins. before grilling added 1/2 marinade to quail with large sprig of rosamary. Grilled on plancha / waiting on Korin grill ) flipping twice and basting. Mushrooms-- cleaned/ dry pan cook / added salt/ butter and garlic/ touch of wine/ then heavy cream and parm and pepper. add a bit of water a simmer Wine: Cheers Doc PS--need link to those child sushi sticks

When the world brings u mushrooms!! 3# Chanterelles Made a garlic/Parm/rosemary cream sauce with asian marinated quail

Yep--our Asian market just got cucumbers and abalone!!

Yeah..look at this stick

Saffron Chitarra (hairy pasta ) and Raditorri

Franco American -- well not, this is saffron/tumeric extruded Chiatarra ( sp ) Chiatarra-- was made 00 flour/ semolina 50% in the flavored water and extruded --cooked in marinara pepperoncini ( It does look like Franco American )

Made Hominy Shishito chili

Trimmed (PIA ) and ground chicken thighs _ made a Greeker-- Feta/lemon zest/oregano/serrano/garlic/onion Turkish seasoning (PenZy )--finished with a tzatziki sauce-on a brioche bun with bib lettuce--no finish pic's ( to hungry for most finished shots )

last nights dinner Pan seared Wiper/ Yukon mash / olive salad greolata

Did a quick Pozole in PC Anaheim Peppers/ few thai too-- roasted with garlic onions, cumin and coriander--Pork neck bones and RG Hominey I had some chimichurri sauce left over and add that too