Paul Bacino

EnriqueB-- I use a mallet to crush them ( Pistachio nuts ) in a bag , 1/3 C, I then add about 50% Panko , 1 small clove of minced garlic, 1T Parsley, I then add 1T Ghee and then enough Evoo to make it slightly into a paste, S and P tt. Coat top--about 3-4 /6-8 oz portions I Pan fry, skin on and Bake 425, Tell the Temp you like

Sounds wierd, but I love carmalized onions, mash potato and scallops.. great combo!! Not sure this is the original chef: http://www.melindalee.com/recipes/sea-scallops-with-mashed-potatoes-and-onion-confit/

dcarch-- Great work again, I imagine your using a Dremel tool,you have some fine artistry skills in your work. SobaAddict70-- Food looks good and healthy rarerollingobject-- been on a scallop kick lately myself, never done YUZU, gonna look for it. Bruce-- I hope ms. C is fine, love the dish Paul

Pistachio Crusted Halibut/Scallops/ Braised ramps Fresh Squeeze of lemon

Ramps looking good here!! I did a pistachio halibut, with sauted ramps ( in bacon grease ), brown rice in Ham/Bone stock with crispy ramp rings Tell you what crispy ramp bulb rings.. are REALLYpowerful

I'm more interested in the first idea too, and that is what you book suggests. It just seems alot easier to work out on paper first.

This is the first time I have have sat down and drawn my ideas for a dish on paper,prior to making a dish. I don't have a lot of people to fall back upon to critic my ideas. Best I can think of is balance flavors and try.. Sweet, salty/brine, acidity, color, texture, presentation. Currently trying to do something with.. Scallops, tangerines ( I got some killer Pixie T's ), risotto and arugula Not culinary trained.. I'm not finding on the web what, I'm looking for.. Curious

Yeah..not easy to look at these great meals in the AM Thanks Paul

An Easter Tradition!! Meat and Cheese!!

I prefer the POINT-- for brisket!! Now I/We only like a little smoke, then in the oven to finish.

So..I did use Foie!! Hudson Vally Foie Gras Keller Veal Reduction Stock Butter Poached Local ( self harvested ) Morels

Butter Poach Morel/Foie Gras/Veal Reduction Sauce

These are absolutely the best Morels I have ever found- fresh/clean/thick cap Contemplating the uses!! I'm thinking something with Foie..

This is Four cheese Mac( or clean out the frig cheese)--White Vermont Chedder, guyere, Fontina, Emmentaler ( SP ?) on them all this AM--Tpped with Panko and some simple Crab Cakes with Mash Potato ( makes them a bit creamy )

I went to the Cheesemaking Company and got some stuff. I went with Vegetable Rennet ( DS )--I went with one pt ( but looks like it will be shared with my friends -- doesn't take much ), Citric Acid too. Thanks Paul

Kinda a Volunteer type O meal! Left over growers from last yr!! So don't pull your herbs and till the garden yet!!! Collard Greens- tarragon -- are alive!! Fresh Oyster mushrooms( I didn't find any Morels--but found these) So this is braised Collared Greens, First Halibut of the season ( tarragon beaurr blanc sauce )-- I love potatoes and sea food , Oyster mushroom ragout , from the yard asparagus..

ScottyBoy.. Cool.. we also like Mission Chips

Thanks everyone!! Easter is a short week away , and I'm hoping to get this made before then. Cheers Paul

Elise, I live in Omaha, Nebraska. Paul

Besides..on-line Where might I find Citric Acid..Locally What Rennets do you all use for the Mozzarella ? Paul

I have seen a few recipes.. Some use Lemons , some use Vinegars, some use buttermilk some used whole milk. So it appears that different ways exist? Yesterday i made some for the first time. 2C Heavy Cream 1C 0% Milk pinch of sugar pinch of salt zest of 1/2 lemon and juice ( about 2T ) Cooked to 175 and added acid, let set about 30 mins. drained in a tea cloth, over night. What I noticed, it didn't drain as well in the tea cloth, this seems more like a cream fresh? Really creamy ( not grainy but not the curds that i expected. Not hot enough before acid? would be better drained through a cheese cloth? Doesn't taste bad, maybe a bit lemony. So I'll have to watch where I use it. Help and what is your go to recipe?

djyee100, Just bought the book you mentioned, "Rosetta Costantino's , My Calabria." Cant wait!!

Andrew, Very Nice, I also book marked your web production!! Cheers Paul

7-Blade is great-- But if..and I love dissecting !! If you can get the long Bone( scapula ) in your chuck cut, this will actually put it nearer to the rib primal. Sorry for the divergence. BTW...I cant get bone-in chuck..that much anymore. Paul

Nothing Special--Except these are the best Rings I ever did: Butter-milk/Sirracha/garlic powder-- double dip ( flour /salt and paprika ). Fresh Ground Chuck burger with baby bellas!!