Paul Bacino

That looks great ! (as does everything on the page so far). Cashew nut as in, all cashew nut ? No--- Thanks btw This was a bit of panko, that I processed just a bit more, it helps the cashews from turning into a butter, fresh parsley, and some homemade Italian dried seasoning. I put the coated fish into a frig for a few hrs to set, covered, then just at bake time 450f...I spritz..a butter spray my wife has onto the nut crust. I brushed the filets with a light layer of whipped egg white..then placed the coating on. Cheers "x". = "Bacino in Italian. Means the little kiss"

A Patient brought me in a couple nice Rainbow Trout Filets, caught this spring!! Did a Cashew crust filet, arugula with sherry vinaigrette, taters cooked in butter and Schmaltz

If you watch the SuperBowl next week you might here this: ( Just a little tribute to my soup buddy ) OMAHA OMAHA HUIRAY HUIRAY Set ------ But I'm eating this today Broth of roasted chxn Bones and feet-- all the normal aromatics plus toasted ginger and Lime leafs-- Marinated pork with soy ,mirin, Blk pepper and corn starch Soup was shitake mushrooms, scallions, pork, tofu noodles, cilanto, and my pepper relish

RT WE have no snow, just bitter cold. Single digits and below!! LATELY The real problem, Im dealing with is high winds. 30-50 mph winds. But yes anytime is Pizza Time PB

Being in the Mid-West!! I have had many of these guys products and like them alot. Though I have never had thier Bacon But a good source for this thread!! http://laquercia.us/meats_cuts_pointer_pig_graphical_index Paul

Is shoulder bacon bacon?http://en.wikipedia.org/wiki/Bacon Cheers..stay warm. And I hear what your saying

So..this season-- I'm thinking of topping my steel with hot wood coals...to add just a bit more flavor and heat..can wait for spring..ciao

I have a couple local houses...one makes shoulder bacon..it's usually pretty lean ..but makes great sandwiches.

I have known. Bryan. For quite a few yrs. This is his web site....http://www.flannerybeef.com But I always call or text him. For my rolls. Good quality meat...let me know if I can help you out Paul

Finished Rib Cap Steak w/ Blk Truffle Butter ( remember I take my Rib Caps to a higher temp than most ) Roasted Brussels sprouts and Arugula with a sherry vinaigrette

Tonight's Dinner will feature this DRY Aged Prime rib cap roll!! This cut needs a 24 hr Salting ahead process Going old school on cooking, Pan roasted and finished in the Oven!!

Made this up last night and was quite impressed with the result!! Cooked Organic Chopped chxn thighs Chopped Fresh Fennel Chopped Geen Onion Chopped Celery Flax seed Fresh Cracked pepper Bound with Dukes Meyo and my Pepper Relish I made this as a late night bite, after my Soccer Game ( Dinner )

Very Nice!! Production

WaterBath? I have an Auber remote sensor, that I plug into my roaster, and get a stable temp! Maybe that way you could set the water bath @ 135-140 and cook it. To me that might keep it from drying out too. Cheers

Butter poached.. Or pan roasted. But you need a probe

FWIW.. I tried making sugo, in the pressure cooker. Um I thought it was, not capturing the low and slow method you are talking about. Paul

Glennbech, Great Picture..btw I sure it was good!! Anna Looks delish!! Chris Thanks for the descriptions, very nice Basque Franci--was a bad girl!!

Though.. not infaliable From the markets, general, I try to stick with Sunkist!! Name brands. I know otherways to source products. But Fruit that is heavy for the size, I like a terxtured skin and fairly thick skin. Actually the one I'm eating now, has great acidity, orange taste and no dry cell !! Love it.. Cheers

They bug the crap out of me!! WE have seedless grapes, oranges , watermelons. Why is the large part of the batch lemons still have seeds Just curious Paul

Anyone ever try them!! http://www.wildplanetfoods.com/ Thoughts TIA Paul

Looks like Tj's put a list together of their top 25 for 2013 items!! http://www.traderjoes.com/productstories/index.asp

Just a day of Meatless-ness!! RT help me Roasted Beets with Feta and Beet Vinaigrette

Bacino's Cioppino's --Sounded Good to Me!! Nothing real special about the Proteins !!

So here is Just good Holiday Home Cooking!! Simple: Latini Linguini and Meat Ball

Ricotta Gnudi with a Lemon Brown Butter Sage Sauce Topped with a bit of Apple Wood Smoked Bacon---And a Big Nebraska Foot Ball Win