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Paul Bacino

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Everything posted by Paul Bacino

  1. Yes--Was very tasty We don't add much else , as I enjoy the flavor of meat here
  2. 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
  3. Now this could be a Challenge!! Flannery Rib Cap Roll
  4. Plancha seared steelhead Balsamic/ honey/ Lavender reduction with Rosemary too
  5. Fresh from Garden--Carbon Pan/ evoo sea salt and lemon juice
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  6. I usually do a 30/30 30 additional days in the cryo vac ( wet ) 30 dry I was doing these at home
  7. 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
  8. Finished dish: Garlic Onion,Pepper flakes Zoodles, deglaze with Champagne vinegar--S and P tt Add Parm and torn Basil Wifee loved it
  9. Whoa!! A Monty Python Moment That is " and now for something completely different "
  10. I 'm think garlic-- tomato-- cheese.. sauted in a bit of butter But would like other ideas..
  11. Thanks Anna Cheers Paul
  12. That came a little different: Arugula salad, Edible flowers, pepperoncini rings , garden cherry tomatoes, blue cheese In a red wine vinegrette
  13. 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
  14. 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
  15. 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
  16. 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
  17. Grilled Spot Prawns Butter and EVOO / Good Garlic/ Lemon zest and Juice/ Murry River Salt The heads made Killer stock!!
  18. 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
  19. Not Mine: I usually only post my stuff, but this was done by a friend!! Moral Mushroom Arincini --Killer
  20. 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
  21. So this was the final Press look!! Tasted pretty good. Late night after a full 1 hr. run , playing indoor soccer
  22. Tarragon is UP!!!
  23. Paully's Cubano ready for the press..swiss..meyo.cuban pork. Mortadel. .generic kosher dill pickle..batampte mustard
  24. 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.
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