Paul Bacino

Made a turkey roll Wright Bacon --Top layer Turkey thigh ground/ hard garlic salami/ fontina cheese/ chedder/ Red devil sauce/ parsley/ ritz crackers Smoked 2 hrs w/ mesquite wood

If you do a long braise.. most of what marrow . would be devoid of flavor. I would think

Today's Healthy Lunch Wild Rice * hand harvested / Pink Shrimp marinated in white wine and Black Pepper and Scorpion Powder/ grilled asparagus/ in a sesame lemon vinaigrette with Pumpkin seeds. .Damn I couldn't find my golden raisins

One thing I like to do with mine..is put two wooden skewers in the tail to keep the tail straight.. I steam mine first.. about a minute--this helps set the protein and makes removal easier fro the shell Then broil

My thoughts only.. My technique is cook side one.. flip and as soon a blood pushes through on side two in about the 1/3 thickest spot take out and rest should be close to medium rare Good luck

http://www.seriouseats.com/2013/06/the-complete-serious-eats-guide-to-cooking-lo.html I used this to help guide me through mine..

So the finished braciola dish..

I see a lot of Fatty's being consumed lately.. Nice I think my patch is ready to go!!

Max--its funny you "harvested some garlic mustard today" ( here the claim is--- its a noxious weed ) I just learned to identify it in the woods while out shroomimg\ this week How do you treat it? when you used it?

Gravy

My Modern take on the Braciola Morel Mushroom/Provel/Parsley/Fresh Bread Crumb--Yes in a red sauce Already Browned and in the Gravy

Agreed..

RT I think this was about 14 lb It did have a nice fat cap/not to thick/on the point ( so no )-- what I liked about that one ( Brisket ) the Flat was pretty thick and looked really good. No Pictures--Cuz after mushroom foraging and crappie fishing and drinking really late..just to dame tired

Paid 4.99/lb for a full Packer Brisket..last week.. it was awesome The Flat cooked really nice ( I actually shredded it ) attached to it.. the Point Muscle.. I CV'd for later I

Late night Dinner Bite: Morel Pizza

Recently Found a few of these..Pheasant back Mushrooms

This is so Reminiscence of my childhood and Foraging in Iowa. So I put together a : Loosemeat Sandwich w/ Pheasant Back Mushrooms

This time of the yr..Pond fishing gives up some serious bounty Crappie/Gills/Bass _ simple pan fry.

harrysnapperorgans -- that looks like one big chicken?

Fried Morels!! This is what I did for this batch I have cook shrooms..for yrs..swear..the best tonight.take one organic egg..add touch of water..Lawreys salt and gran garlic..beat...add shrooms...them I add AP flour to make a light batter......now here's what makes the difference....remove battered shrooms..and place on Silat mat and into frig one hr...this helps set batter...and the mushrooms exude their liquid..they fry awesome

Hop Asparagus: http://chopandbrew.com/lagniappe/hop-asparagus-cooking-hop-shoots/

Pan Fry carbon steel/ little butter/ fresh squeeze of lemon/ pink flake salt/ pepper My bed is just showing up and most of what I got last night was less 6" WE got about 10 small stocks. .I put in 3 yr root stock and I'm @ yr two.. so expect once we start warming to have some decent amount

I usually don't press any more.. But I kinda like the idea of taking a round piece of meat like a 1/2 pound meatball .. put the thing on the flat top and pressing that.. but that probably pre fry. I think I creates nice irregularity's ( Like little crusty fingers ) Paul

Bracciole in a Genevese Sauce Which for me the Sauce is like a Onion Sunday gravy. So I did this different..I wrapped a sausage in both round and sirloin cuts and braised these in a carmalized onion sauce with a spot of madeira and beef stock

RT After 1/2 bottle of zin/ not sure / I did.. I think it adds a bit of sweetness, along with the honey Paul