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.

What Is American Food....

Have you ever thought about what makes food "American"? More importantly is there really such thing as "American" food anymore.

I am sitting here having breakfast this morning and looking at what is in my neighborhood.you have my work that has a heavy Mediterranean influence, there are several Mexican restaurants and Indian restaurant. Do not forget the restaurant that is called and "American bistro" that has a huge freaking menu (I really hate huge menus).

There are things that are very much American staples; Chicago style hot dog, a proper lobster roll, shrimp & grits, brisket from Texas (I want to visit Franklins). But I grew up in California where it is a very different world.

I think California is an interesting place when you are looking at food culture because throughout history it has seen some of the heaviest migration of so many different cultures. A perfect example is Fresno,Ca has the biggest Hmong community on the entire west coast (some say in the country).

Think about it where did Kogi start....California!

So as I wrap up this post think about where you live: the communities, the culture and the food. Trust me if you look beyond the bright lights of Red Lobster,Olive Garden and Pzza Hut....you will not be dissapointed!

EAT INK- Recipes, Stories, Tattoos

I have been meaning to get around and writing a review about"Eat Ink" but the job has been keeping me busy. So here we go!!

I am a cookbook nerd and collector of tattoos so this book was going to be an obvious purchase. Having a history in the kitchen where all my friends who are cook, dishwashers and back of house staff all being tattooed this book was a no brainer.....This book was a great idea.

"Eat Ink" is broken up into 5 chapters...Hoofed, finned, winged, rooted and sugar. So you guessed it each chapter is going to feature a chef that is a top in his field.

"EAT INK" features chefs from all over the country and from different backgrounds. There book features former Top Chef contestants, Contestants from Hell's Kitchen, James Beard Foundation nominees and more.

There is a common thread between many of the chefs in this book and that is they did not start in the kitchen. There are plenty of them (chefs) that knew this (career as a chef) was what they wanted.

The more I read the book the more I actually like it.My first glance through it had chefs with one or two tattoos and I was like "Really, this is what your going to cover in a tattoo cookbook?"

As I read the recipes the great thing is that most of them are really approachable. That is important because so many cookbooks come out and are not easy for the daily at home cook.

I will be honest I was hoping to see more guys like rhe Voltaggios, Aaron Sanchez, Jamie Bissonnette and a few other bigger named and heavily tattoo chefs.

Aloha Spirit...Sometimes It Is A Food Thing

So this morning I got to my work set up and did what I do almost every morning and that is walk down to Char-Cu-Te-Rie in here in downtown Visalia, Ca for my morning coffee and time to kick back and do some reading.

 This week I have been reading The Ethical Butcher but today I grabbed the travel issue of Lucky Peach magazine and started reading an article that featured Roy Choi (Kogi and A-Frame) and Christina Tossi (Momofuku Milk Bar).

Roy starts talking about the "aloha spirit". "The aloha spirit happens in many ways. Can you think of letting someone in your house without feeding them, or let them go on the road and not pack them a lunch?" This question got me to thinking about food, friends/family and being involved in the hardcore scene.

One of my favorite things in life is when my wife and I open our home up to friends. Whether it was for a special occasion or just to say "Come over I am firing up the grill". You could almost always count on after any-show our house and yard would be filled with friends and bands who were on the road.

I knew first had that bands on the road did not get good meals on the road so if they were in my house they got fed. There is nothing better then a bunch of guys hanging out around a bbq grill in the snow drinking beer.

In September of 2007 I put together a going away party/birthday party for my wife (we were getting ready to leave Spokane and return to California). I used my buddies restaurant and cooked three pork shoulderes and prepared Kalua Pork, tons of rice and potato salad. Beth made her garlic bread that everyone freaking loves (she has only given the recipe to one person and the is Joey). It was an evening of just spending time with friend.

I think about the times of sitting around a diner and eating food that may not be the nest on the planet but you sit there for a couple of hours with your friend and just b/s the whole time. Everyone has had those late nights at Dennys.

Sometimes I think people miss the point of food. I think food is about community. I was not trying to do something awesome when I would cook late nite after a show it was about bringing people together. The truth is some of the best food around is not always the "best" food but the best times.

When you are eating or in some cases feeding people think of what Roy Choi said about the aloha spirit...Sometimes that is what it is all about.

It Is Burger Time You Suckas!!

Molly Hatchet

    So today I go to lunch at Brewbaker's Brewery in downtown Visalia,Ca. I pull up a stool at the bar order my beer (Dopplebock) and asked what was the special called "Australian Open" and as the bartender began to describe what was in on the burger and as soon as he got to the fact that there was on egg on the burger I say "That will do...Lets go with that".

    Recently I filled out an application for one of my favorite restaurants in Santa Ana,Ca and one of the questions on the application was asking about my favorite burger and why. So this got me thinking...What makes a good burger?

Double-Double Animal Style

   First and for most how do you have your burger cooked? I like my burger medium rare to medium because there is nothing worse then an overcooked burger. If you are out and you order anything over medium you are looking at an overcooked burger, especially if it sits under heat for a few minutes.

    I put the question out there "What make a good burger?". David Villalpando for Fist City MX says a good burger is "sirloin, chorizo, bleu cheese, jalapeno and onion rolls oh yeah and bacon!!"

    One of my favorite things to do when in LA is hit up the Grill Em All Truck because the truth is they have some of the best burgers around. Not only do you get burgers based on your favorite metal bands but just good damn food. Oh yeah by the way have opened a brick and mortar in Alhambra! Can not wait to visit there real restaurant.

Waste Em All

Well in the end is there a such things as the perfect burger, I don't know because like anything that is good it is subjective. A good burger is only as good as its ingredients. If you use crappy meat, crappy cheese or mediocre then guess what you are going to get a crappy burger.
   
   If you are at home making burgers use the time to experiment, do not just slap meat into a patty and if you are out grow a pair of balls and try something new when it comes to your burger. Trust me it is the best way to go.

FOODxCORE...Official Fat Boy Meatloaf

   We all grew up eating meatloaf. Good or bad it is a staple of dinner time. This is what I like to call "The Official Fat Boy Meatloaf". The recipe is two parts: the actual meat loaf and the sauce for the meatloaf. It sounds like a lot of work but trust me....well worth it! Like always I hit up my local meat market to get my meat. Nothing is better then meat from a local butcher and meat market!!


Ingredients:
2 Eggs
1/2 cup Panko Bread Crumbs
1 1/2 lbs. fresh ground beef
1 1/2 lbs fresh chorizo
3 Bacon Slices cut into quarter inch pieces
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup ketchup
1/2 tsp Tapatio
1/2 Worcestershire sauce
1 1/2 tbsp of creamy style horseradish

Glaze:
1/2 cup ketchup
1 tsp Tapatio
1 tsp Worcestershire sauce
3 tbsp of creamy style horseradish

   Preheat your oven 325 dgrees. Beat the eggs and add them to the bread crumbs. Put the ground beef in a large mixing bowl add salt and pepper. Add the chorizo and bacon. Mix lightly. Add the egg and bread crumbs mixture, ketchup, tapatio, Worcestershire sauce and horseradish. Knead the mixture by hand until it all begins to hold together.

   Grab a baking sheet lined with parchment paper, shape the meatloaf by hand. Smoothing the edges and cracks. Place in the middle of the oven.

   Making the glaze is super easy, combine all the ingredients in a small bowl.

   Put a thermometer in the center of the meatloaf for the first 30 minutes or until it reaches 100 degrees. When it hits 100 degrees baste the meatloaf  every 10 minutes until it reaches 145 degrees. When it hits between 145-150 degrees pull out of the over and let it rest for 10 minutes. Whenever I make it I usually make a batch of mashed potatoes. If there is anything left it makes good sandwiches!!

FOODxCORE.....Sweet Chili Pulled Pork

Sweet Chili Pulled Pork is a working title.So when getting ready to prepare this unless your neighborhood market has a real meat counter find a real meat market who actually know something about meat. I personally visit Glick;s in Visalia,,CA or The Meat Market in Fresno,CA. There is something about going to a meat market that has a staff that knows about what cuts of meat are what but more importantly selling meat that has been cut there in house....Enjoy!!

After cooking for almost 12 hours...There were no leftovers!

 
Ingredients:
1 T oil
2 chopped onions
6 minced garlic cloves
1 T chili powder
1/2 tsp black pepper
12 oz chili sauce (1 small bottle)
1/4 cup brown sugar
1/4 cup cider vinegar
1 T Worcestershire
3 lb. pork shoulder






Supplies:
Crockpot
Small Sauce Pan

Saute the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.

Put the pork shoulder in the crockpot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart.(Leave it in a little longer, it will not hurt anything). Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns on a pile of steamed rice.

This makes a LOT of pork but I have found that if I am making it for a show there is not going to be anything left. In the off chance you have leftover you can freeze it for later!

6 lbs. of pork shoulder at 7 am!!

Frankie The Barber presents....FOODxCORE

I am really happy to be doing this show because anytime I can do a show to get kids in our community to think about something other then themselves it is a good thing!!

Leaders (Facedown Records)
Darasuum (Riverside, CA)
Farooq (Fresno)
Hands On Deck (Visalia)
special guest

Cost is 7 bucks (5 bucks with donation of 2 or more non perishable food items). Below is a list of food items we are looking for.

Dinuba Youth Center
214 South L St.
Dinuba,Ca 93618

Meals in a can (stew, chili, soup)
Tuna and canned meat
Peanut butter
Canned foods with pop-top lids
Low-sugar cereals
100% fruit juices in single serving boxes
Canned fruit packed in juice