Paul Bacino

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

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

In my oven..it's...convection bake @ 250.

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

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

patrickamory 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

Made a Veggie Lasagna: Here is recipe: I fry d the eggplant and added Nutmeg http://www.vegetariantimes.com/recipe/veggie-lasagna-even-meat-lovers-crave/

Sat Night Meal: Onions Tomato/Onion Salad Heirloom Tomatoes/ red onion/ red wine vinegar/lemon juice/salt /sugar/garlic powder--yes Jalapeno Onion Soup Caramelized onions in a drk chkn stock/ beef base/ sherry/ thyme /Rosamary/ crouton/Emmentaller cheese

To Date: This is my basic go to chicken stock-- Homemade from a combination of a roasted chicken carcass and a whole chicken ( all organic ) Simmer 1 hr-- remove the whole chxn, cool to handle and take breast meat off and thigh..I check the temps of my proteins so breast is 155 and thighs slightly higher.. cool/ and use that meat for other applications. Return and simmer 4-6 hrs/ cool / defat the next day/ Then reduce that by half and place in quart containers.. best chxn flavor/ fairly clear and great mouth feel From this I can make - ( I know its not pork or beef based Ramen or Pho ) / but you were using chicken.. really flavorful stuff. A bit off topic. but other ideas Cheers Doc

Bean Soup Cannelloni Beans/ Carrots/ celery/ leeks/ Killer chxn stock/ tomato gravy/ parsemillo

--really? Just watch.. the dude from " Dirty Jobs ".. chasing chickens all over Florida ( maybe that was Miami thou )

https://vimeo.com/32758577 It appears, bag sous vide or combi-oven or convection cook.. Ultrasonic the fries in the bag ( I have one of those ) Then double fry!! Anyone done this? If I get some free time soon it might be work experimenting