Paul Bacino

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

Never a fan of those thin handles -- I bought a Spring 26/13 Love it

Love to use it to Make Breaded " Pork Loin sandwiches " 1" Thick--Pound to 1/4 Bread - use standard flour/egg/ Crumb Pan fry and enjoy Usually I look for center cut Loins/ otherwise your loin will have a dark meat section/ which I use for roasts

SteelHead ( Trout ) w/ Lemon Basil Vinaigrette Salad-- Tomatoes/ Romaine Lettuce/ Feta/ Red Onions / Cukes/ Red Bell

Currently my Ingredients-- I'm working with I cant find the bread local-- so will use Baguette ( Tribeca/ Killer bread ), I'm making the Mojo pork ( with Pressure cooker/ I'll use Cara Cara Oranges ), Simplistic Boar's head ham ( No Cure ) , Home made garlic Mayo ( From Ivan Ramen ) Bubbies Pickles (Kosher salt cure/ dill and a bit of heat ) / Batampte Mustard -- Might even add a bit of Mortadella I agree with u-- finding a good pickle. I might even make my own

Did Paella Shrimp, lobster, chicken, mussels clams, squid

Use----- WineSearcher.. it will give you a good idea of prices around the USA

Kegger

OregonMushroom

Roasted Butternut Squash Soup Actually Pan fried Squash with Garlic and Onion Home-made Spicy Broth --for some spice Topped with Ricotta ( nutmeg ) Pistachio's Sweet Smokey Paprika

Tried to Make Cuttle fish fresh pasta Ravioli: (Pasta, ricotta cheese, cured quail egg) 100g Ap Flour 1egg 1 small packet of ink -Had a thickener The pasta was really dry- I put it together in a ball and Vacuum sealed it Took it out next day.. and it wouldn't even roll through @ 1 Atlas roller I thought the packet would have added liquid.. so I didn't add any additional oil water or yolk. I ended up rolling it by hand Here was the dish

Just got a new Panini press --Cubano's for me

White Tuna / Pickled Diakon/ Carrot / Chili Paste/ Shisho Leaves

Finished my Dish: Fresh Egg Pasta 141 degree egg Bottarga ( Grey Mullet Roe ) Quail Egg Gummies Topped with Fennel Pollen