Paul Bacino

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

Plancha seared steelhead Balsamic/ honey/ Lavender reduction with Rosemary too

Fresh from Garden--Carbon Pan/ evoo sea salt and lemon juice

I usually do a 30/30 30 additional days in the cryo vac ( wet ) 30 dry I was doing these at home

Hear is what I think Ill try do next time: Cook garlic and onion remove and get pan smoking hot.. add a touch of Ghee quickly add zoodles I would like to get some caramalization on my next batch if possible add back in aromatics

Finished dish: Garlic Onion,Pepper flakes Zoodles, deglaze with Champagne vinegar--S and P tt Add Parm and torn Basil Wifee loved it

Whoa!! A Monty Python Moment That is " and now for something completely different "

I 'm think garlic-- tomato-- cheese.. sauted in a bit of butter But would like other ideas..

Thanks Anna Cheers Paul

That came a little different: Arugula salad, Edible flowers, pepperoncini rings , garden cherry tomatoes, blue cheese In a red wine vinegrette

The leafs are so big..I hated to let them go to waste.. so I used a ring cutter and got about 6 chips per leaf.. the ring was about 1.5 inches They are a touch bitter, but every one liked them. I did too Thanks

Played with a few things.. this weekend!! Tri Tip w/ Santa Maria seasoning Rubbed with Santa Maria season 1 day ahead/ smoked in Weber Bullet with Post oak/ 130F finish temp A bit chewy but killer Also made a side of : Cabbage Leaf chips Soak in vinegar water Wash/rubbed in Tuscan Evoo/Maldon sea salt and red pepper flake Dehydrator 130/10 hrs

RG Royal Corona Beans with Black Kale Sauté Onion/ Garlic and Bay Deglace with white wine/ reduce Add in soaked beans and Broth ( Chicken ) Pressure cook 30 mins 15 psi cool add Kale/ carrots/ celery Pressure cook 30 more mins cool / I added my canned basil tomatoes add turkey meat balls Royal Beans Plumped up nicely ater 1 hr Pressure cooked

Garlic Parmesan Crusted Halibut -- Salt / lemon juice and Pepper/ Bake 450/add mixture of Garlic/Parm/ meyo broil ( I missed the temp mark Tomato salad / Bacon Green Beans

Grilled Spot Prawns Butter and EVOO / Good Garlic/ Lemon zest and Juice/ Murry River Salt The heads made Killer stock!!

Smoked Pork and Olive Salad Pie The Dough 65% Hydrated AP flour w/ 30% cornmeal ( 2 day rise ) / Smoked Pulled Pork/ Apple Vinegar based olive salad I added Pecorino ( after this shot ) and finished in oven @ 450

Not Mine: I usually only post my stuff, but this was done by a friend!! Moral Mushroom Arincini --Killer

My go to: Wonder flour--Egg Wash ( not thinned ) --Panko Rest to set-- pan shallow fry Not sure if that works- I find a wash in non thinned egg wash gives me a better result

So this was the final Press look!! Tasted pretty good. Late night after a full 1 hr. run , playing indoor soccer

Tarragon is UP!!!

Paully's Cubano ready for the press..swiss..meyo.cuban pork. Mortadel. .generic kosher dill pickle..batampte mustard

longissimus dorsi .." Eye of Ribeye" , Morel/Nettles/ Lemon/ Garlic sauce( pork and chicken base ). butter poached morels, Potato chips, Fatties With 12 Domaine Serene Chard what a wonderful wione!! — with Jan Bacino at Bacino's Cucina.

i save my sweet wines.. I add it to my cooking sauces.. One example spaghetti sauce