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

I like beer, but this one had me scratching my head!! Voodoo Doughnut Ale

As a kid I grew up watching to movie "Strange Brew" and there were always jokes about beer and doughnuts. When I heard about the Voodoo Doughnuts Ale I had to try it. I started sending out e-mails on Facebook to anyone I knew up in the Portland area figuring there had to be one person who could get me a bottle of this strange concoction.

On St.Patrick's Day I walked into a the local Whole Foods and as I am purchasing my pack of Murphy's Irish Ale I turn around to see this pepto-pink bottle labeled  ROGUE Voodoo Doughnuts Ale.

So today I went back to pick up some stuff for dinner and it was calling my name and this time I could not pass it up. The problem was that I put it in the fridge to get a chill on it and more importantly to get the guts up to crack it open.

Pulled it out of the fridge cracked it open and  and poured some in a glass for my wife and all I got was this sweet scent of maple. I finally take a drink and swish it around in my mouth like some snooty beer connoisseur.

I am a fan of many of the beers that ROGUE puts out, but this is one that has left me scratching my head. I went into this beer with an open mind but unfortunately left with a weird taste in my mouth. You can tastte the maple, the smoke from the hops and the hint of bacon.

As I was reading up on Voodoo Doughnuts Ale they obviously encourage pairing with pork and doughnuts. I got to thinking about how this works with pancakes or waffles.

I am glad I got my hands on a bottle of this and gave it a try but unfortunately the more I had to drink the more I have found it as a beer that I will not have again.

I do have to thank ROGUE for thinking out of the box!!

Pizza Night At The House

Today was one of those days that all of a sudden we looked at the clock and it was 4:30 so we are trying to figure out what to do for dinner (this is a common occurrence on Sundays). I suggest I run over to Pappa Murphys or I can run to the market and get stuff for us to make out own pizza.What do we do? Head to the store!!

Our store of choice is Fresh and Easy in Reedley because we have found that compared to buying groceries in Dinuba,CA (where we live) we get better quality products. Before leaving the house first thing I did was throw a pizza stone into the over and turn it on to 450 degrees (yeah I own a pizza stone).

Some meat, chees and veggies

So here is what we picked up from the store...basil, heirloom tomatoes, uncured pepperoni and Daisy picked out a Sopressata salami. The cheese we used was a whole fresh mozzarella

We were trying to decide if we were going to make our own pizza dough and when I looked at the clock I knew there was not going to be enough time so the store has a pre-made pizza dough that turned out to be really good. Please know that I would always at least try to make your own dough. It is worth it!!

So I get the dough rolled out and the first pie get olive oil, fresh basil, mozzarella and both the pepperoni and salami.I also put slices of green heirloom tomato slices. Got it on the pizza stone and let it cook for about 20-25 minutes. Pulled it out and the crust was down and the cheese was nice and melted all over and you can smell the basil. Totally happy with the way it came out!! 

The second pie we did had a tomato and garlic topping instead of pizza sauce (imagine something you would put on a crustini). The wife put the peperoni, salami cheese and tomatoes on it. this was a little heavier of a pizza but I think I ate 3 slices of it.

This is the kind of dinner that can get the whole family involved where it is in prepping and rolling out the dough or just putting the ingredients together. Yay pizza!!!

St. Patrick's Day....I love this week!!!

I need a couple more arms!!

   First I am working on a post about Culinary School v. Working Your way up the ladder. I am hoping to get some feedback from some chefs and see what they have to say about this topic. I am also getting ready to not only have pins done but the first FBHC t-shirt....Can not wait!!

   So here is the question...What do you like to do for St. Patrick's Day?  Everyone likes to go out, party and get drunk and I get it but for me I use St. Patrick's Day to fix a huge meal for my family and if the day permits my fiends.

   To be honest I try to spread it out over a few days. St. Patrick's Day is always Corned Beef, Cabbage and potatoes. The 16th of March is usually a Shepard's Pie with Irish Soda Bread (recipe for both of these will be posted by weeks end). Last but not least the 18th of March is nothing but leftovers (I love a good Reuben sandwich!)

St. Patrick's Day 2011

    Well I hope everyone out there has a great and safe St. Patrick's Day!!

On The Road....FEED ME!!!

   First I want to congratulate Paul Qui for winning season 9 of Top Chef:Texas...Now on to business!

   I have a long history of working as a promoter within the hardcore scene. I am not talking about huge giant tour packages  trying to make fat cash but small venues, touring bands, local bands...etc. even if the shows were not mine I was connected with shows somehow. When working with bands I always had a couple of stipulations: 1)Local bands did not get paid
                                              2)Out of towns got traveling expenses 
                                              3)Will always find a place for you to sleep (hotels or homes)
                                              Last and most important....YOU WILL BE FED!!!

   Please understand, I have never ripped off a band. I have always worked my ass off for bands and oh yeah I HAVE NEVER FED A BAND PIZZA FROM LITTLE CEASERS!!! Not all touring bands have the privilege of a "rider" being told that they want or need. I have seen a habit of bands not getting fed and for me this sucks. When a band is on the road and all they eat is crappy food a good home cooked meal say a hell of a lot!!

Me feeding the masses 

    I have some of the best memories connected with food and bands....barbeques after shows so a band can eat before getting back on the road, bands coming together for a home made pasta and bread before a show, tri tip and potatoes...etc. Also if a band sleeps on your floor take the time to fix them breakfast. A stack of pancakes or waffles with some bacon or sausage goes along way for a band getting ready to drive half a day!! They guys have a budget to survive on!!!

    I have had the opportunity to feed and hang out with some great bands like Ramallah, Death Before Dishonor, The Koffin Kats, 25 Ta Life, Leaders, Swimming with Tsunamis, Fight Like Hell and others.

    All I have trying to say is that if you do shows take the time to feed a band....They like to eat and trust me in the end they will appreciate it!!!
  

24 Hours in the city of Angels

MV INK.SACK

   So Friday morning the wife and I got into Los Angeles to early to check into our hotel room and several hours before she was going to get her hair done so we got back in the car and headed straight towards Melrose Avenue so we could have lunch at INK.Sack. This is a sandwich shop that is owned by Micheal Voltaggio and it is actually on the same block as INK. The shop is open from 11 am-8 pm. Menu is simple to read so you are not left trying to figure out what you are ordering. I ordered the Spicy Tuna sandwich and a bag of Maryland Crab Chips. I look forward to going back to and try The Jose Andres.

Spicy Ahi Tuna and  Crap Chips

Around 5:30 we got on the road towards Santa Ana for dinner at The Planground in downtown Santa Ana. The Playground is owned by Jason Quinn. You may remember him from season 2 of The Great Food Truck Race with his truck The Lime Truck. For dinner Beth had the burger that was not even on the menu and I had Pork Bolognese with Crispy Polenta. They have a great beer selection that is filled with local and regional brewers. The food was really good and it is a cool restaurant. If you plan on checking it out make a reservation....Trust me!!


   Got up this morning walked down to the Starbucks down the street from the hotel, checked out and we headed to DTLA so we could go to the Farmers Market and see the Sur La Table (so rad!!). This is what a farmers market should be!! There were places to eat, meat to purchase (I counted 3 meat counters), fruits and vegetables and several specialty markets. I was blown away and plan to bring a cooler with me next time so I can get some stuff to take home with me.

Lavender Honey Biscuit

Ludo Truck

   Last stop of the day....LUNCH TIME!!! So before I left for LA I knew one thing I wanted to do was find the Ludo Truck and that is what we did!!! It was not super easy to find becuase it was tucked back off from the street. The Ludo Truck is owned by Chef Ludo Lefebvre and it kind of changed the way I view fast food chicken (screw you KFC). I ordered the Messy Po Boy and Beth had the Buttermilk Chicken Sandwich with spicy coleslaw and pickles. I got lucky because I got the last the last Po' Boy. Oh yeah and do not forget to try the Honey Lavender Biscuit...Holy crap!! For a french dude he's got a good grip on southern food.

Messy Shrimp Po' Boy

   I got the opportunity to not only spend some well needed time with my wife but got to me a couple of very talented chefs (Micheal Voltaggio and Jason Quinn) ate some good food and was a bit overwhelmed by Amoeba Records (but left with a couple of gems!).

   Next trip we take the kids!!!

First Recipe...Stuffed Quesadilla

Stuffed Quesadilla from Burrito (Fist City MX)

Ingredients:
1 lb Ground Turkey (I used a combo ground beef and chorizo)
2 Peppers
1 can of Pinto Beans
2-4 Burrito Size Flour Tortillas
1 small bag of Shredded Monterey Jack Cheese




Supplies:
frying pan
tongs

Open up can of pinto beans and place in bowl and put in the microwave for 3 minutes.
Brown your meat and 1/2 way through place in sliced peppers and cook with it.
Place meat and peppers in a separate bowl
Pour in Canola Oil in frying pan ( enough to cover the bottom of the pan )
Warm up in until it's get hot
Place tortilla in pan with oil and lay some cheese on 1st then scoop in mixture of meat and peppers and place inside of tortilla. With tongs as tortilla begins to rise fold in half (into a shape of a taco) and hold down until brown.Place on plate on top of paper towel for a few seconds .
Plate with Pinto Beans on top and garnish with cheese and your favorite Salsa