Paul Bacino

Asparagus Ricotta Gnocchi!! Happy St Patti's Day

I actually only use steaks 2" and above. Here is a finished product: ( my Rib Cap Roll Steak ) You can take it longer if you wish, if you like more char-- get a thicker cut or adjust your cooking time ,method and temp. I usually buy high marbled beef, and these are special occasions and I will get to much flame on a regular grill for these meats. Good luck Paul

Thanks Rotuts You can try.. this!! I'm telling you sear is the word!!

Pretty good read here!! http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html?ref=search Blood will tend to oxidize and change color/brown!! I have package/blood aged, as I call it from butcher wrap ( no vacuum ), for about. I'm sure 6 days would have been the limit. It will develope a smell and get brown I would think anything you have would be superficial.. and a hot sear would do it good. But again, that is me. Worst..you might try cuting off some of the brown and test fry a bit of the underlying meat. Paul

Could it be as easy as chopping a fresh truffle and adding it to a quality Butter? I have Pulgra or KerryGold un-salted? Would you remove any milk solids ( clarify ) or leave it intacted. Truffle Salt? Paul

Nice Steve...

Mac and Cheese w/ Lobsta and Truffles I used Fontina and Beechlers white cheddar cheeses and topped with Panko

For Brunch!! Oat Bagel-- 2hrs@145 Egg--Blk Truffle with Pink Himalayan Salt/Tellicherry Pepper finish

Thats what I have and love it!! 799$ i think --gets you a nice carring bag too!!

Simon--that looks wonderful ( I love the Plate ? ) Thanks --C

Or anabellum..if your feeling..a bit bold.

Patrick...I have tried them all...but my fav..is the anebella

Anson Mills Stone Ground Polenta, Egg 2Hrs@61 C and Blk Truffles

Tornado Shelter.. sounds good!! Its gonna be the season soon Thanks for some of the ideas.. Paul

Pizza Oven from CinderBlocks?Post Number:#1 by Paul Bacino » Tue Mar 05, 2013 7:27 am Looking @ this--I think it could work with a few modifications. http://gizmodo.com/5987009/the-easy-che ... r-backyard 1) I live in the country, so its possible to build this. 2) Looks like an option for making pizza a grilling meats/proteins-- by adjusting the top solid metal cover, it could act as a dome? To cook top of pizza 3) Reasonable cost and multi tasker Thoughts ?

Possible to use in egg dishes..frittata comes to mind!!

Made Beef Ribs ( From a Wagyu type beef herd) I used a 3/2/1 Spice/Sugar/Salt Smoked for 3 hrs plus 3 hrs in my electric smoker..Spritzing with veal juices. Then into a Clay Cooker for about 2 hrs @ 425

So.. Finished Rib Dinner tonight was awesome!!I I use a 3/2/1 approach I used Dave's Base Recipe!! To work off of 1 T Whole Blk Tellicherry Peppers 1 T Whole Cumin Seeds Both Toasted and ground add 2 T Mild Chimayo chili powder 2 T Ground Ancho 1 t Piminton Smoked Paprika That is the 3 I then add 2 T Brown sugar and 1T Chard Smoked Salt I did this 24 hrs in advance to cure. I then Smoked my ribs for about 3 hrs using Post oak, then cooked on my electric smoker for 2 more hrs. Spritzing occasionally with veal stock. The last two hrs I placed in a Romatoff @ 425. cooled and dressed with sauce. I only cook with dry rubs.. sauce is always a dressing!!

I wet aged these Wagyu Beef Ribs " 60 plus days" Made a dry rub and will smoke them tomorrow

H... Raspberrypoint.com - Raspberry Point Oysters -Prince Edward Island Oyster Company Goto Raspberrypoint.com Update website entry Report link Popularity: The Prince Edward Island Oyster CO grows a choice grade Malpeque Oyster, The Raspberry Point Keywords: prince edward island raspberry point malpeque oyster company salty fresh cultivated Tell a friend: PB....

Lenten Lunch!! Today's Lunch-- " A fusion of Two Belly's" sandwich I fused Salmon Belly and Pike Belly last week using Activa RM--made a roll and froze it. I cut the roll in 1/4 " slices and fried one side and made my lunch!! Toke a whole wheat loaf and sliced into small sandwich slices and roasted it Topped it with Pepper Aioli and a squeeze of kishu Mandarin orange!! Yumm.. Raspberry oyster chasers!!

Corm meal..on the bottom..is what I use

What is the sodium/ serving? Just curious for the low sodium variety Paul..

Yesterday, I was just messing around late , after my soccer game, and wanted a hamburger. I took some seasoned ground chuck ..made a couple patties.. placed them in a saute' pan with a little EVOO.. fried one side, flipped added in one plum tomato, knob of butter, slpash of water. It came about 1/4 way up the hamburger cover steamed and then removed the top reduced and basted the burger to finish. Actually quite happy with the result.. the juices that extruded and reduced with the cooked plum tomato , hamburger seasoning, and butter make a great sauce.. it was quite juicy and flavortful. Another option possible? Just though I put it out their. Good Day Paul Bacino

I fused chopped ( seasoned with Pike's Place fish seasoning ) Salmon and Northern Pike Belly together with Activia Rm Binder to make my Lenten Sandwich!! Side of Pickled jalapeno The meyo is sirracha/ pickled jalapeno/ dill !!