Paul Bacino

@David Ross David-- this is a derivative from ( https://bestbyfarr.wordpress.com/2009/03/29/spicy-beef-tendon/ ) - -follow their lead and add what you wish...btw it reads backwards The greens are Bok Choy and my beef stock Wierd as it was is just ( Kitchen Basic unsalted ) but by the time you add in the spicy tendon and heat that for awhile, you get awesome collagen injection to fortify the broth. Lip smakin and easy peezy. I could make a complicated broth, but I find also---> what works good, is I have an Asian Pho restaurant and their spicy beef broth is far easier to use in dishes than the time it would take me cheers Doc B

Made a : Beef Tendon Ramen The tendon was cured: Salt sugar/lemongrass/kaffir line/ hot peppers for a week---washed and sous vide 10hrs 145F in Sambal and rice wine vinegar I used only the tendon attachment for this dish

Scallops w/Gizzard Butter Fond

Lacks some marbling-- I don't buy.. but looks different to me/ than usual

Sunday Gravy: I like a lot of sauce good for dippin Bread!!

Costco Lamb Roast - cooked high heat 500F calculated 25min per pound shut of heat a keep oven closed w/ Montreal Seasoning I brought the wine the 96 Cornas was spot on with the Lamb

I cheated today: ( Left over ) Ordered large Pho/ with half noodles to go !!

Franco American does..btw

Stuffed Pepper Beneshii Rice, carrot, scallion, celery , hatch chilies, garlic, grass-fed beef s and p Sauce from tomato/ pinch of raw suger/ Lea Perin Worchester

Traveling with a 4 month old and 4 yr old. Looking for some solid food recommendations for lunch and dinner here? TIA Paul

Yes it is my own recipe ---- One of my chef buddies recommended that T and T Actually the texture was awesome... the fillets are 3-4 mil thick

Humbolt Squid with Caponata in an Arrabiata sauce Sous vide squid 7hrs @145F HomeMade Caponata @Francesca_Harvey

Whoa.. My New grind COMBINATION.. forgit all the GQ cuts.. Bottom Sirloin and Short rib.. Marinated meat ( pre grind ) in Hatch dried red chilies in Apple Juice. Large grind Tillamook cheese Fresh ABQ chilies

nice!! @Dejah

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