Paul Bacino
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Posts posted by Paul Bacino
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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 )
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Just gottem..
What would you do?
They are very briny, I'm thinking a pasta dish
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PB : Yum. I love stuffed shells. those look fantastic.
do you ever make them w a meat sauce ?
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
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The near perfect stuffed shell" Kinda like a cannoli
4 cheese and Rosamary bread with my Sunday gravy ( but on Sat )
FINISHED
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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
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Quattro Formaggio
maruzze
In its raw stage!!
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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
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What recipe did you use.. IronChef?
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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
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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
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Max -- what is your Tarimisu/ recipe and set-up?
Cheers both look nice
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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
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RT.. Nice
For some reason..I prefer larger orifices
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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.
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Morning from Omaha
3/13
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Pork baby back ribs, in the night's version of Canto-Hoklo type Bak Kut Teh.
The baby back ribs were cut into riblets, given a fei sui (飛水) treatment (blanched/parboiled, starting from cold water), rinsed under the tap and placed into a pot of fresh clean water and cooking continued. Brought to a simmer, some very minimal skimming done (most of the scum and blood etc were taken care of with the fei sui); Herbs & roots & spices added (staggered additions), then a mixture of double-fermented soy sauce + dark soy sauce + oyster sauce, and sliced aburaage towards the end.
Eaten w/ Chinese spinach (菠菜) (like these) flash stir-fried w/ lightly crushed garlic cloves & peanut oil, quenched w/ diluted oyster sauce. Plus a couple bowls of white rice.
The herbs and roots and spices etc used. These were the materials that actually went into the pot.
Starting from the top left, going clockwise: white peppercorns, whole cloves, dried tangerine peel, dried Longan flesh/"meat", garlic heads, dried sliced Polygonatum odoratum rhizome, dried Codonopsis pilosula root sections & (below it) a couple of black cardamom pods/Amomum costatum (cracked before adding to the pot), dried sliced Angelica sinensis roots & star anise pods, and cassia bark sticks.
Edited to correct a link
Wow.. Nice but when I cook..I would only use 1-2 or 3 ? Seems overwhelming to me
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Pot-au-Phở 2.0
Vegetable broth with lemongrass, warm spices and poached eggs. Lime, sweet lime, cilantro and some obligatory fancy chopysticks.
And where does one acquire those type of chop sticks?
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This sounds really good! I bet I could use venison for this. Did you do this on low in the slow cooker? Can you tell me about how long? Would be a great meal for me to do in the morning to come home to after working at our rental house.
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
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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
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Paul, tell me more about that gravy please.
Patrick
My gravy changes ( but this one )!!
In a pot ( for this I used the one pot wonder )--Evoo, pork Neck Bones and sweet Italian sausage.. three each/ brown. Then add 3-4 cloves of garlic, sauté then deglaze with white wine, reduce.. now this gravy is Hunts sauces ( I mill san marzano's too , not here ) .. 4 small cans of tomato sauce and one medium paste can [ Plus 2 cans of water ]... stir add my Italian seasons ( which I get from Degrado's> small local stuff ) and add one peeled onion ( Bobber ).
Cook for 4hrs.. add meatballs 1 hr before service and cook
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In my oven..it's...convection bake @ 250.
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Sunday Gravy Shot!!
Sausage and Meatballs
Kids aren't a fan of onion bits..So I usually float an Onion Bobber in my sauce. then peel the petals off. Stewed onion is killer
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Bought these and really looking forward to working with them. Lately I have been looking for beans from Steve's THE RANCHO GORDO-XOXOC PROJECT
Alubia Blanca de San Jose Iturbide
Gonna make a Tuscan Bean soup
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Where did you get that beef.. that's some serious marbling?
"With this particular beef, serious de-fatting was required before serving"
With that in mined, are you cooling and defatting. or scooping it off.
Paul
Percebes (Gooseneck Barnacles) Ideas?
in Cooking
Posted
yep..
BTW.. these were really good .. I'm glad I got a chance to eat them