Paul Bacino

I only subscribe to two cooking services NYT and Great British Chefs ( Gold Member ) This from GBC --Smoky butterbean stew with Blk Kale

Little post Chiefs Dinner Scallops, bacon, caramelized red onion compote, Yukon tators...Toasted

Flank Steak Braciola The meat was stuffed with egg/ham/cheese/garlic/parsley---i braised the roll but was so tendered, i couldnt slice it. basic whole tomato sauce in Buccatini Pasta

Lorena Garcia's New Taco Classics

Cauliflower Taco Cauliflower seasoned in Dukkah. Evoo, Salt, Ortega Airfryer 6 mins 400F Add ons the usual

Having X-mas Party and want to serve cannoli at the end, I'm not a baker. So I thought I ask the community for options. I really don't want to run around locally, as I don't have a lot of free time, So I'm looking for delivery options and a reputable cannoli. I was thinking gold belly. I want to fill them my self, just prior to eating B

Tiz--the season

Heard..sounds good. this is egg yolks beatin, add touch of vinegar/ salt and then sous vide like 149 degrees for 30-35 mins.. makes an awesonme...maybe Egg sauce would be better

wild Alaskan salmon Braggs seasoning , pomegranate seeds in lime and cilantro, chokes. .roasted in 425 F oven garlic and thyme ( Gassy today )

Was just given a dozen too. Interesting to see ideas. I'm thinking of using on a pizza, making a egg cream, by sous viding it Watching this

you could always get the rib primal.. there price is pretty decent. I have done a combo wet and dry.. probably 30 wet/30 dry

Red Eggplant Curry Mae Ploy red curry, full coconut milk, diced tomatoe, roasted egg plant. I had left overs so rice got mixed in, I added peas and a bit of cane sugar

State Bird in San Francisco --sources their quail ( one of the best preps i have ever had )--just cant remember how it was done wolfe ranch quail from brent

living in the midwest, i am thinking u will get Bobwhites, half and pan fry or stuff and roast Side of sorghum

yep got them and they are awesome, i have three sizes , and they great for warming tortillas..too

Green tomato Chow Chow -- I take mine in and cover with towels checking, for EWzzzz and they get discarded, your version looks close to getting there

@BonVivant- had to look up Haria

@Kim Shook coating on both was 50% Cornmeal/ toasted panko -- soaked in Buttermilk. .dried. .flour AP.. egg wash.. breading--- all this must set at least 1 hr in fridge to set the egg.. canola oil fry cheers and thanks, but i think a real key was to select the correct tomato, these were meaty and smaller

Big Bean ( Corona ) Tortilla/ pickled onion

So my Spring fling, produced a few Babys ( Walleye Babys )

Cooked Chanterelles Tomato salsa Over Sous vide halibut

This morning Strawberry Jam and Sour Dough Toast/ Kerry Gold butter

@KennethT-- I found the lemon verbena in the place I buy my herb plants, it is very productive as things cool down, might have to look into the tea thing, might also try to dry it as the season closes down

Tamis-- Cashews can be grainy too