Daniel Albrigo is quite a force to be reckoned with! Not only is he an accomplished tattooer, his artistry has gained him notoriety in both the fine art and tattoo world. He started his tattoo career in Southern California, and now finds himself working at Three Kings Tattoo in Brooklyn, NYC. Daniel is one of those people who is incredibly enthusiastic about anything he is involved with, and I knew that he would be excited to share his artistry and culinary prowess with us!
“I’m very happy to contribute to The Knives and Needles blog, it’s a cool experience to have a different platform on the internet than usual.”
As a Chef and food lover I’ve always said that if i wasn’t tattooing I’d probably be a chef or cooking somewhere. There is something very calming and satisfying about cooking a meal with fresh ingredients and enjoying the gifts of your labor along with the fruits of this beautiful earth. My wife Brook and I are food connoisseur by nature, we are always chasing a good meal or a new ingredient that we haven’t used before. One of the things that fuels our love for traveling is the access to trying foods from all over the world. after the trip we bring back those flavors and try our own version of what we tried.
My mother and father were always cooking and encouraging us to help in the kitchen, cooking, prepping etc. whether it be a family recipe from my Italian Grandmother Alma, BBQing in the back yard or even my Mom’s famous seafood surprise soup haha, Ive always been cooking even if just making a home made grilled cheese. its just what i know, we didnt ever really order out growing up but rather cooked most meals together as a family. But, after moving to NYC from California my Wife Brook and I try to cook more at home and take advantage of the produce market across the street from our house instead of ordering thai food every night.
Because NYC gets so insanely hot and humid in the summer time there isnt much cooking going on, that is officially when the oven is turned off for the season. i get excited in the cooler months here mainly for the kitchen use and making new meals. This is one of my favorite spring/fall meals, A whole roasted chicken with roasted veg. something that warms the soul and something that is very easy to prep. a meal that the next day you can make a soup or a sandwich out of. (but thats a different post all together)
All hail the ONE POT MEAL
1 six-pound roasting chicken
Salt and freshly ground black pepper
10 small golden potatoes
1 whole bulb of garlic, peeled but left whole.
1 hour and 30 mins cook time
30 min prep time.
A Cast Iron Pan is my personal recommendation for roasting chicken and/or Vegetables
Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. its best to use the chicken at or near room temperature. season with salt, pepper, cummin and turmeric to your likings
Heat cast iron pan on stove untill hot, add olive oil and begin to caramelize the potatoes, garlic and carrots for 10-15 mins. remove vegetables from pan and set aside. add seasoned chicken to the hot frying pan breast side up. Once the chicken is centered in the cast iron pan add vegetables around the chicken and put into the 450 degree pre heated oven.
Bake the chicken at 450 degrees for 30 mins to achieve and nice golden brown color on the chicken. Take the chicken out of the oven and cover the chicken/pan with a foil top which will prevent the chicken from getting too dry and prevent the skin from getting burnt. Lower the oven temperature to 425 degrees and continue baking for an hour or until the internal temperature has reached 180 degrees.
let the chicken rest for 10-15 before cutting or serving. and Enjoy 🙂
For more of Daniel’s work, please check out DanielAlbrigo.com and DanielAlbrigoTattoo.com
Thanks, Dad! 😉