Paul Bacino

I really need to pay more attention to weights: Sorry For two chicken Patties 16 oz Fresh chicken Breast or tenders-- hand chopped for texture 2T Franks Buffalo Sauce 2T Maytag Blue Cheese 1 Med Mince Shallot 1/2 Clove Minced garlic 1 Packet of Flex seed-- TJ's Carrington Farms Organic Milled 6 oz pkage for texture and binding Hand chop the breast, to get a desired texture you wish I then use a push top chopped ( Pampered Chef ), to chop my shallots and garlic fine Crumble my cheese, add this and the above ingredients plus the sauce to the top of the chopped protein.. chop in and chill Make 2 8oz patties, grill with EVOO, on a smokin flat top Enjoy as you wish.. but with sweet pickles

Back to the verdict, chopped will be my go to if I want something very special. It takes a bit of time , but what it brings to the dish is succulence and texture. By chopping, at least in my buffalo blue cheese chicken burger, the chunks of meat create pockets that trap the juice ( also cooked to 155.. carryover will rise it to 160 ) ). But, I was worried about the chicken protein falling apart, but not so.. So.. I did add a bit of flax seed to the mix. Wife raved about it.. will do again. Best Paul

The Verdict: OMFG>>

So this is my chopped Buffalo wing sauce/Blue cheese chicken burger chopped!! I will cook this on a hot flat top

Nice Chris.. I got some good reading.. Ciao Paul

Good Idea!! What I also like about using my Sanelli cleaver.. which works pretty nice , after I stone sharpen it. I can actually chop in my addition , yesterday I added Blue cheese chunks, that I could cleave in.. and still have chunks in it. Paul

So last night, I took a boneless chicken breast and began chopping ( mincing )it into something I can make a blue-cheese buffalo chicken burger. I'm thinking I kind of like the result, but I haven't cooked it yet,as we'll have em tonight. Looks like you can make the texture what ever you prefer. I'm thinking of making chopped hamburgers this week-end or next with a blend of cuts. Anyone chopping your protein burger patties. Thoughts ?

Pickling.. http://www.thehungryengineer.com/cooking/pickled-shallots/ Never tried this recipe, but I pickle all sorts of stuff. Did my Spicy green beans this weekend.

Peter, Sorry, Yeah, we hunt doves similar to duck hunting. We shoot a smaller shot about 7 1/2 - 8 shot. Usually no decoys. The habitat we are looking for is, look for water ( creek/Ponds ), dead trees ( bird love to flock to it ) and food. Usually in the mid west ( here ) its hemp plants Paul

Pete Defiantly pluck him.. I just wish I had a few more.. but a bad yr for the Mid-West/ dove hunt. WE had a ton of big storms that hit us week after week, pushing the wild birds out. Usually I can get a good dozen or two Thanks Paul

Its a visual thing on salting the pan...I'd say on a 12" cast iron pan.. I'm thinking 1/8-1/4 t spoon with a full pan of scallops. Maybe It will be the same amount you would top season you protein, , cuz by the time you add the butter ( un salted btw ) it will all be incorporated.. in the finished scallops..

Something to enjoy with a Bloody Mary: 5-6 inch cleaned washed whole green beans, the straighter, the better. Blanch for 3-4 mins Pack you Quart Jar with: 1 Clove Garlic 1-2 T of Dill-- I just added fresh baby dill fronds Brine 50/50 Vinegar/H20.. 4 T Kosher or Canning salt.. 1-2 T Tabasco or Texas Pete or Cayenne or Red Devil Cheers

I used Diamond Crystal Kosher.. I have a number of different salts.. that gives me an idea of trying a smoked salt!! Thank Ambra Paul

Ambra, WE had our own Italian grocery and butcher business.. SO.. Paul

I had some nice sea scallops last night, sorry no pic's. I was usually in the camp of really hot cast iron skillet, add cooking oil, what you prefer . Grapeseed, Clarified butter, Evoo what ever. So last night , I got the cast iron skillet hot, dried my scallop or they had been air drying, but this time.. I salted the pan first then threw the scallops in dry, cooked 2-3 mins. added a bit of oil now flipped, then added a nob of butter, to finish about 1 min toss to coat, then add pepper if you wish. I got a real nice color on them and was very tasty and easy I remember growing up and my mom used to cook our steaks that way, salting the pan. Weird ?

Looking for a good source of fresh sea food in the Down town ,Plaza, Liberty area. Come fall, Paul

This was a marinated wild Morning Dove ( Chianti/Rosemary/Thyme/Parsley ), I dusted with flour/S/P after a few days marinade, sauted in Butter and EVOO . After cooking..I rested the dove and thru in some minced sage till it stopped sizzling dress the dove!! I had intended to get a few more dove so this was an experiment!! Turned out pretty good!!

Keith, They couldn't rule out, the possibility that it was ductile. I guess, so aggressive tx was needed, because of the aggressiveness of ductile breast cancer from what I heard. Thanks for all my friends best wishes, So.. we decided to take her for dinner tonight, before surgery . The last discussion we had.. was what were her wishes after surgery. Looks like its : vanilla ice cream/ chocolate chip mint ice cream and chocolate sauce and nuts. A lot of good ideas.. I think we'll do a Veg soup or stew with all the fresh garden veg and greens ( Yes with Killer home-made broth/stock ) too at some point. We'll progress with our help... as we see how she is doing and the needs of the rest of the family. Thank-you all Cheers DP

Going to check, the family out. I think the food also is to help feed the rest of the family, as they tend to her needs, too. Great thoughts!! Paul

Keith, It's sadly a Double Mastectomy. The lady went through chemo, now surgery and then radiation, finally reconstruction..

Jenni, They are pretty open minded as far as food goes. Paul

Our friend is have a major surgery this week and will be home after a two day stay. I would like to make a dish, that would be easy to warm, serve well or possibly freeze to be used a few days or a week later. I'm thinking anything pasta might be to heavy. Wondering? TIA Paul OOps that was surgery!! Sorry

Kayb, the Salad.. was from bottom up!! Trader Joe's Mozzarella ( pretty good stuff ) its creamy and the best I can find near me Red Heirloom (Red ) -- Pretty sweet red Green Zebra Tomato ( Green )-- this tomato gives some nice acidity Mr Stripey ( Yellow... I know this color isn't in the Italian Flag.. but it looked cool )-- this has a we bit of lemon flavor Drizzle of Trader Joe's Organic EVOO, Pink Himalayan Salt, Tellicherry fresh ground pepper, garden Basil Paul

Picked up a 12 pack.. I think they are 12 oz'ers ( or IE 400 g)

Grazie!!