It has been so long....

I am hoping to revitalize this page. Got some new books to share and some recipes to work on.

Dinner Time With The Wife And Kid #2

So it is Valentines Day and the truth is I have been sick as hell for the last 24 hours.

Finally up and moving about I figured I owed the wife dinner at least.

On Saturday nights at Gazebo Gardens in Fresno,Ca there is a food truck meet up which features Dusty Buns Bistro, Bravo Bites and several other local trucks. One of these is TAKO BBQ.

TAKO is hands down one of my favorite trucks the owners are super nice people and the food is killer.

Daisy is a noodle kid so she had the glassy noodles with spicey spam. Spicey spam is something her and I love. I had the kalbi beef burrito

Kalbi is usually done with a beef short or even pork (I guess you could use chicken). The marinated is made is usually made with say sauce, ginger and garlic. I also add sesame oil to my marinade.

Beth had the kalbi tacos with the fresh kimchi that they make themselves.

We finished up with some dessert from the folks at Summertime Pies. Beth had the blackberry pie, I had the turtle pie and Daisy had the chocolate cream pie. This was a nice way to end dinner.

Chef Carlos Llaguno Morales

It was announced this evening that Chef Carlos Llaguno Morales has passed away at 38.

Who is Carlos Llaguno Morales? He was the executive chef at NY Les Halles. Some of us were introduced to Carlos on multiple episodes of Anthony Bourdains "No Reservations". He came to the states from Mexico in 1994 with no culinary experience and over the years moved up the ranks. It is inevitable that he ended in a good place when you work under Bourdain over the years.

So tonight we here at FoodXcore want to pay our condolences to the friends, family and collegues on the passing of a chef who earned his part of the American dream.

I believe anyone who works in rhe kitchen can learn a lot from guys like Chef Carlos.

LocaL on Indiegogo

Please check this fundraising records out....super dope cause with one awesome chefs involved!!!

FOODXCORE take over at Pizanos

So recently we partnered with Nick Galvin over at Pizanos in Visalia and did a 3 course meal.

We started with an appetizer of Togarashi edimame. Pre-cooked and then put on a cast iron skillet and thrown in Pizanos woodfire oven.

Salad was a mixed green salad with a sesame vinaigrette.

Third course was my baby!! we did a pizza with kahlua style pork and 3 week old kimchi. Did I tell you I made the kimchi myself!

It was a cool evening and I was really happy to have been able to do it and I hope to do it again!

Pizanos Pizza Of The Day

Today I partnered with Chef Nick Galvin to create there pizza of the day which features salami, shaved jalepenos, jalepeno infused honey and mozzarella!!!

Back To The Basics

So I currently am working part time on the line and doing prep work. The rest of the week I am working front of the house at a pizza joint (both restaurants are owned by the same people).

One of the things I have been working on is learning some basics and one of those basics is learning how to cook the proper omelette.

I Got home from work and had some dinner and a couple hours later I realized I was still hungry so I grabbed a pan, 2 eggs, some butter and made sure I had some salt & pepper.

Oh yeah did I tell ya my wife decided  she wanted one as well.

In food simplicity has to be on point.Something as simple as an omelette can be easily screwed up: to much salt, not enough salt, overcooked and even undercooked.

Are you like me and you never went to culinary school do not use that as an excuse. Work on the basics at work and at hime.