Paul Bacino

Zuccini Crust Hamburger Pizza The Shred The Dough--dried Zucchini/Asiago cheese/ Garlic /Basil/Almond Flour ParBake 475 20 mins on a stone Topped with Proval cheese/ Sauce/Burger The finish The Slice:

Yes-- Not much this yr. But in past--I have used it to give up --Pop/Sweets/Chips

@ElsieD--nice plate..i want some ?

" Porko Bucco " - braised--Standard Veg-- I then deglazed with a Chateau de Payne Vigneau Sauternes.added tomato products /capers /bay thyme

Possible-- I notice it has the sweet component. Which kinda had me

One--- Now closed restaurant " Harr's Waterloo " .. Used to make a veal Schnitzel which had a sauce on top. Before they closed we went out to get some info on the " special sauce " :). All I got from the server was it had cheese in it. So , I suspected it was a Morney sauce. The sauce was light brown and had a touch of sweetness, they sprinkle Paprika on top of it. I spec so mustard was add. Any ideas. Thoughts? Which cheese. TIA Paully

In the Midwest we call these things " Pork tenderloins " Pork Cutlet ( Center cut here ) and Cornflake Breading Make bigger than the Bun and only Mustard/onion and Pickle--Side of Chips Likey this:

So, out looking for a pork cut I wanted to use. Stumbled into the bargain bin --bone in pork steak 1.09 /lb And so it began ( Pounded, jaccarded and rubbed with mustards and Horseradishs ) rested this way about an hour Then the breading ( standard method )--I used Progresso and (YES ) I added Shake an Bake ( extra crispy ) as the crumb Rested 4 hrs or so till dinner/ then into cast iron with Butter Plated: Smashed red potato with topping sour cream chive, parsley onion , lemon juice/ I made green apple sauce / steamed broc/ and a slice of lemon to finish

My " SuperBowl Wings -- Penzey Southwest seasoning night before/ cook 375 30 mins or So/ baste with Frank's/ Louisiana/ Butter/ tough of raw sugar the 10-15 @ 425.. Wings cooked on a rack and Basted every 10 mins--Out to the grill for 5 mins--Bluecheese dressing

Love my Jaccard..Thank u for the recipe too

Bryan, A personal friend!! http://www.flannerybeef.com/

Braciole Flannery Flank /--stuffed with Serrano ham/ Blk Kale/ two cheeses/ garlic and onion -- we sous vide this for 10 hrs @135F... I had two steaks left/ this is what it looked like cooled the next day Today. .Wife is hitting the HallMark channel ( U KNow the Valentine Gig ) So I used these two steaks and added them to my Sunday gravy

I dont bake breads--but one thing about these flours. I use about 62% hydrated dough roughly, slow ferment 2-3 days in fridge or cool place ie Wine cellar--and I think they need high heat to cook. Most Caputo ish 00 flou pizza's cook @ 750/900 plus ( I can do that on my grill out side ) But these are just pizza products'.. for me My take : But again I'm begging off to the more experts rumnning around here

Meat Bagel This is a riff from Ditch the Wheat Blog: http://ditchthewheat.com/meat-bagels/ I added garlic and onion saute to the mix of ground chicken Thigh meat Dressed --Yellow onion slice/ Radish topped/ pickles/hot sauce

My first 100% egg with 00 flour-- extruded Pasta

BEEN WORKING WITH ZOODLES AGAIN!! VEGGIE PIZZA on MAMA LUPES TORTILLA First the morning prep: Cut/salted/ placed on papertowels and pressed ( this removes excess water ) In the evening -- added zoodle zucchini,carrots,broc stem, with blk kale garlic,onion hot pepper -- sauted in Butter and Evoo/ deglazed with champagne vinegar and sherry.. reduced heated tortilla in pan, pre cook, add parm chees first then veggies, and Italian seasoning, ready for sauce and broil Dressed with sauce and cheese into broiler Done--my wife loved it and so di I ( Served w/Cade HM cab 2014--big wine , mountain fruit, very smooth )

Polpi Salad Cook in a court-bouilion-white vinegar, lemons. bay and blk pepper corns 1.5 hrs on simmer. Cool and cooked Bineshii rice in reserved CB liquid Sliced-- topped with pickled salad greens -Blk Kale, Radish green olives, and celery Served : Emile Beyer Pinot Blanc

Boneless Lamb Saddle Sous vide 125F/ 1.5 hr Beginning the sear ( Here the Fat on the Lamb was almost better than the meat )

Love the personalization :0) --plus your pictures and posts

My uncle worked for SunBeam--this is what I use, works great

@HungryChris We did the same Game hens, different brand!! I ended up using my clay cooker.. was moist / I also made a stuffing to go inside ( top )--I cut the back out and serve it on that..killer I made spicy green beans ( sauce )- sauté -Garlic, add Sambel and a touch of rice wine, Cornish game stock I sauced the birds with that near the end. Cauliflower mash

@cakewalk I used this recipe: Its labeled a cobbler /but Clafoutis sounded better https://www.cakenknife.com/christmas-cranberry-cobbler/ I used white sugar to dust top and Lurpak Butter for my butter The sauce was simmer cran's in water left over sugar from the 4 T in the cranberry's I kept out to make it/ orange peel zest and a squeeze of half the juice of an orange Mine cooked 30 mins convection bake middle of oven--I cooled in pan for 10-15 mins relesed it from the iron skillet Enjoy Paul