Paul Bacino

Seafoam Salad--Norm I like that idea Buona Pasqua

Meatless Friday (Jammin to a little Uriah Heep ) " Easy Living " Royal Corona Bean Soup

No.. I think he means.. sweet to dry / lighter to bolder / white to red http://en.wikipedia.org/wiki/Classification_of_wine If so, then we have a few wine Boutiques , that do this. Personally I'm thinking its marketing, helps the novice / drinkers Cheers Paul

Nice box..of. Shrooms. Max

http://www.tienda.com/

yep.. BTW.. these were really good .. I'm glad I got a chance to eat them

So here is what I did. Boiled the Wild Gooseneck Barnacles/ cut the foot off and used a scissors to slice up the skin to the top Made a simple Parsley salad with lemon vinaigrette topped with cleaned Percebes ( they were slightly gritty --Nice tooth polish )

Just gottem.. What would you do? They are very briny, I'm thinking a pasta dish

Rotuts I don't do a meat sauce... But I do make meat filled shells Fry which meat you wish.. I usually use cow with a bit of garlic onion, mix in cheese a bit of bread crumbs and chopped spinach.. an egg or two mix add S/P and fill

The near perfect stuffed shell" Kinda like a cannoli 4 cheese and Rosamary bread with my Sunday gravy ( but on Sat ) FINISHED

RT This recipe: Best Ricotta you can get Mozzarella-- Can use fresh.. to much water thou Asiago Reggio above Ratio's is what I have Nut meg fresh grind salt /white pepper /sugar and Basil/ 2 eggs maruzze - is large shells MY home-made sauce

Quattro Formaggio maruzze In its raw stage!!

Cont'd with our recent Halibut purchase Bacino's Halibut Cioppino I used the term lightly ( Cuz i like it ) Made with spot prawn head stock/ roasted tomato stew ( last year's inventory )/ Halibut seared in Tomato Evoo with garlic/ and the basic Miropoix

What recipe did you use.. IronChef?

Going to be in KC.. around Crown Center. Soon I will have my staff, so I don't think, I'm wanting a glamour's sit down. WE recently did the Rieger ( was pretty good ), Extra Virgin ( may not be for this crowd ) --Possibly thinking Tannin ( cause we like to taste wine. Probably not P and L.. unless it is highly recommended Plaza might be OK--I know some new stuff has opened Not thinking BBQ, would like some good Mexican ideas if possible.. probably lunch. Ideas? TIA Paul

Halibut is Here!! Spicy green beans-- High Heat/Evoo/ garlic/mirin/Sambel pepper Le Puy green Lentils -- cooked in Miropoix/ spring Onions/ garlic and Bay Halibut seared in Evoo/Butter and finished in oven with HdP

Max -- what is your Tarimisu/ recipe and set-up? Cheers both look nice

Killer Deal @ WF Monk fish for `14$ Braised Kale/ RG Alubia Blanco San Juan Iturbude GTO beans/ pickled veg/ Monk fish butter basted in a cajun season

RT.. Nice For some reason..I prefer larger orifices

I might add just a 1/4 C of water.. might help later in separating the fat layer.. later? Interested to see how it goes. I have done the pressure cooker with ..little to no water.

Morning from Omaha 3/13

Wow.. Nice but when I cook..I would only use 1-2 or 3 ? Seems overwhelming to me

And where does one acquire those type of chop sticks?

Shelby, I had a nice 2" cut of prime sirloin..I know you could do this with Venison!! I prepped the meat in a fry pan, then every thing into a slow cooker.. I did 4 hr on high covered, 2 hrs on low covered and the last 2 hrs..lid off to reduce the braise. I forgot to say..I threw into 3-4 whole cloves of garlic.. I like to eat red sauce .. BRAISED.. garlic But I was around to be with that method.. so I could watch it. Off and on through out the day. Our crock is a vintage 2 speed.. high and low I think you could really.. get by with about 8 hrs of covered and go. I broke the meat into 4 pc's the last two hrs to get the maxim flavor in.. so maybe.. portion out you venision into smaller pc's.. Cheers Doc

My version of a " Swiss steak " Simple prep-- I used a Prime sirloin cut.. S and P , flour and fry in Onions too!! Braise in home-made French onion soup, one small can of Hunts tomato sauce and two small cans of generic mushroom. In the crook pot till done Dressed with roasted green beans, Mashers and tomato salsa/salad to cut the fat