Paul Bacino

Paully's Panini I bought a new Panini press and finally getting it seasoned!! What i like is -- I press pretty hard on the sandwich ( Ciabatta holds up nice ) and get these nice crispy ridges Ciabatta Bread Imported Mortadella-- both sourced from Graziano's Des Moines Imported Provalona Home-made Butter Pickles Dukes Meyo 350 for 4-5 mins Thanks @liuzhou

Stuffed Poblano's Pinto Beans,pomegranate seeds, wild rice, cilantro topped with ABQ chilies and garden tomato sauce --all fresh from garden and ABQ NM

Looking to buy Humbolt Squid Filets/ Steaks , trying to find a source? TIA Paul

My cats love it

Here is something that I created over on FB for fun last weekend ( I think we could have some fum doing it here ) Called " Facebook Iron chef " Its probably more like a " chopped " competition -- Those that participated/ the first 4 to join the challenge got to choose an ingredient..of those first 4.. I would choose one to pick a protein.. So the competition( well we couldn't really pick a winner ) was to use the 4 ingredients at least and come up with a dish.. we posted by sept 3 at 7pm CDT So--WE had Chickpeas/ corn/tomatoes and Scallops to use!! My Dish is below: Mine was -- i term hit on some and a big miss on one big thing ( Tomato foam-turned gel ) Scallops-- seared in butter/evoo just Salt and Pepper. Chickpeas - pureed with dried Shisho / Onion rings soaked in buttermilk/ dredge anston mills corn meal and chickpea flour Corn - cooked in its ear/ peeled/ cut from the ear/ seasoned with Pancetta and Smoked paprika Tomato water foam in scorpian pepper-- was to be a foam/ but gelled up ( failed ) I missed the seasoning.. but had fun!!! So Coming SOON " Egullet Iron Chef " ?

Pressure cooker/Vacuum sealer/ grinder

I pre cooked ( simmer ) this in its ear, then clean and cut Yellow Corn/ bacon/ basil/ my red sauce/ Parm/ this is a cross b flour and corn meal crust

Amen

Just picked me up some, was in ABQ last weekend ..good idea!!!

Very Helpful.. actually @Dave the Cook @KennethT Thank u

Yeah. I saw Wylie..do it with white fish

I have the RG...I think

Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles.. % I mean ill use a food processor..to purée the scallop.. then inject into a water or broth..to cook?

Yep.. La Tienda They had a sale , so I popped for 4/ about 1.5 lbs ea. Not cheap but really tasty

I did this Iberico Pork shoulder cut.. No finished dish pic 4hrs@140F Ate straight up

Wish there was a way to de skin.. these babies?

Posole Verde Seasoned and fried pork onions garlic and Tomatillo's, Thia pepper / added Budwiser/stock and h20/ braised added radish leaf Did Pozole soak over night in water/ Pressure cooked in stock 30 mins @ 15 PSI perfect added to Posole

Beet Greens Ramen Sauted' Beet greens and stems/ Wright Bacon/ House made Candied Crack Jalapeno's/ Yam noodles in a Pork Broth/Stock

Triple Corn Delight Amy's Gold / White Cadillac / Sweet Bi Braised Beef in Lucky Bucky Stout with onions tomato/ thyme and Rosemary Roast pre seasoned w/ Lindberg -Snider Porterhouse roast seasoning and French's Worcestershire and seared ( Killer combo!! ) Killer garden Pototoes

Sparkling Wine Butt Chicken Adobo Seasoning/ Salt and Pepper ( very Juicy ) 500F Weber Grill about 35 Mins

Hopefully this Zucchini run is coming to a close Zoodles in Sunday Gravy w/ Salsiccia Zoodles cooking in Garlic/Onion/Italian seasoning/ Champagne vinegar / Parmesan cheese

Yes--Was very tasty We don't add much else , as I enjoy the flavor of meat here

This is how the Rib Cap finished out- Porcini powder and Maldon Sea Salt that's it Vacuum sealed Sous Vide 4 hrs @ 140 F Seared hard on my Plancha- notice the crust

Now this could be a Challenge!! Flannery Rib Cap Roll