Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the month “March, 2014”

Grime

Grime, Grime, Grime. One of the best tattoo artists in the world! On the slim chance you have not heard of him, he has a shop called Skull and Sword in San Francisco. He is widely known for being a renaissance man of tattooing (and art in general!). What I mean by that is that man consistently crushes any tattoo or style of tattoo requested of him no matter what it is. Grime has created his own style in the process, one that cannot be imitated or replicated although many have tried and failed. Basically you have to see his work for yourself to understand what I am talking about and I highly recommend checking him out!

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But today that is besides the point. Today we are talking Grime and his food! Mr. Grime can also cook (…renaissance man…) and he occasionally sends me photos of his dishes. They always look amazing. The other day he sent me a particularly mouth-watering photo of his pan-fried salmon filet with an oven-roasted yam and sautéed spinach garnished with raisins, pine nuts and a balsamic glaze. That photo had me seriously second-guessing what I had already decided to cook for dinner that night. You can never go wrong with simple yet sophisticated! Check out a few great recipes and some of Grime’s tattoo work below… Cheers!

I will try my best to recreate Grime’s recipes for you all. Try this dish for your next dinner, you will love it!

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Grime’s Pan-fried Salmon Filet With Oven-roasted Yam and Sautéed Spinach

Serves 4

Oven-roasted Yam

4 medium-sized yams

1-2 TBLS butter for every yam

Salt and pepper to taste

Preheat the oven to 400 degrees F. Poke a few holes in each yam and place on a foil-lined baking dish. Bake in the oven for about 45 minutes or until tender all the way through. When finished, place on the plate with the salmon and spinach. Split them down the middle length-wise and top with butter and salt and pepper.

Pan-fried Salmon

1 Side of fresh, wild-caught salmon (skin on), cut into filets about 3-3 1/2 inches wide (wrap the extra pieces tightly in cling film and freeze for next time)

3-4 TBLS Olive oil or avocado oil

Salt and pepper to taste

Heat up oil on a frying pan (one with a cover) on med-high. Meanwhile dust salmon filets with salt and pepper on both sides. When the oil is well-heated (but not burning or smoking), carefully place salmon filets skin-side down. Turn heat down to medium and cover pan with the lid. Cook for about 7-10 minutes on medium. Take the lid off and turn up the heat again to med-well to crisp the skin for a minute. With a spatula, remove salmon from the pan and place on a plate with the spinach and yam.

Balsamic Glaze

1c Balsamic vinegar

1 TBLS Maple Syrup

1/2 TBLS Dijon mustard

Combine all ingredients and bring them to a boil in a small sauce pan. Reduce heat and simmer for about 12-15 minutes, letting the mixture reduce until it becomes thick (it should lightly coat the back of a spoon). Set aside and let cool, it will thicken more as it cools. Spoon over salmon, spinach and yam!

Sautéed Spinach

20-30 oz Fresh spinach leaves

2 TBLS butter

2 TBLS Olive oil or avocado oil

1/8c raisins

1/8c roasted pine nuts

Heat up butter and oil in a medium-sized skillet. After butter is melted, add the spinach and sauté until the spinach is starting to wilt. Toss in the raisins and pine nuts and cook until the spinach is fully wilted. Season with salt and pepper and serve with salmon and yam.

 

Below are some fine examples of Grime’s work, and one of him racing the other day on his bike!!

Enjoy!!

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Thank you, Grime for letting me share your beautiful work and amazing cookery!!

You can catch more of Grime on his Instagram, website or FB:

@the_grime

http://theskullandsword.com

https://www.facebook.com/skullandswordtattoostudio

 

If you have recipes or food tattoos you think we would want to share, email us or tag us!!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!!

 

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Alessandra Palotti

My new and dear friend, Alessandra Palotti is a great tattoo artist and a great cook! Alexandra is Italian from Bologna, Italy where she has been tattooing for over 6 years. Alessandra and her husband, Koji Ichimaru, run their private studio in Bologna, what a beautiful place to live, definitely on my go-to list!

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Alessandra and I got to cook together one day. I made beef Milanese and she made Bolognese sauce. I had never had traditional, authentic Bolognese before and had a completely different idea in my head on how it is made. I learned so much from her that day.

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Here is a mix of Alessandra’s tattoo photos, her recipe and photos of the process. Please enjoy and try out her recipe, it will become a staple in your culinary repertoire!

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Alessandra’s Bolognese Sauce

makes about 4 servings

To be served with pasta of your choice and garnished with a good grated parmesan cheese!

1 carrot, finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

2 fresh basil leaves, chiffonade

1/4-1/2c olive oil

1 pound ground beef

1/2 tsp sugar

salt and pepper if desired

26-27 oz crushed tomatoes

15-26 oz water

2-3 TBLS butter

Brown carrots, celery, onion over medium heat in the olive oil for about 10 minutes.

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Add the ground beef and cook until the beef is cooked. Then add the basil, salt and pepper (if desired) and sugar. Let it simmer for a few minutes, then add the tomatoes and 1/2 the water.

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Let the sauce lightly simmer for about 2-3 hours. If the water starts to evaporate too much, add more water little by little.

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You will want to end up with a very thick sauce, you want most of the water to be reduced in the cooking process. Add the butter at the end, before serving. Eat with pasta and parmesan. Enjoy!!

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Grazie Mille, Ale!!  Thank you for coming out to visit and for showing us all this amazing recipe!!!!!!!! We can’t wait till you come out next time!

You can catch more of Alessandra on her Instagram, @ale1126

If you are a tattooed chef or foodie tattooer and want to be featured on this blog or Instagram, email us at knivesandneedles@gmail.com

@knivesandneedles

Ciao!!

Jairo Acevedo

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We are back!! After a couple months break, Knives and Needles Blog is back! Sometimes even bloggers need a break to recharge with new material!! And what better way to get back into things than with Jairo Acevedo!!!! He is one talented and tattooed chef, so read on and check out his food and tattoos….. You will not regret it!

Molly:  Tell us a bit about yourself, please include what you are doing now
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Jairo:  I’m a 27 yr old chef from Boston Mass. I’ve been here in Los Angeles for about 6 months now and I am currently the Personal Chef for Athletic Gaines, a professional athlete training group. The Head Trainer, Travelle Gaines, trains the athletes and I make their meals certain nights a week if not every night. Right now we are in the middle of a 8 week training camp for The NFL Scouting Combine. It’s been an absolute blessing to be able to move out here to California on a limb and be where I am.

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M:  What got you into cooking?

J:  I have a friend who is no longer in the industry and he would tell  these great stories about work and a few horror stories, “And this happened and that and then we sat this many people…” etc. I was getting into trouble and I asked him to help me with a job and he got me hip to this cool ass chef named Cliff. He taught me so much and threw me under his wing, he let me crash and burn and never gave up on me. I was still fucking around, 20 yr old tatted working the grind of the kitchen. I fell in love with the grind and the partying. Mostly the partying but the grind drove me.

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M:  What is your specialty?

J:  I like to mess around with odds and ends and whole animal eating (nose to tail), I don’t go to far off the map people are sometimes turned off when you start talking sweet breads and calfs brain or pigs tails. So I try to do simple things like veal breast with a parsnip puree and a raspberry jam. Which I’ll show you how to make later on. I like to eat Italian so I like to cook italian inspired dishes.

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M:  When did you get your first tattoo and what was it?

J:  I was 14 when I got my first tattoo. I got my mothers name. She beat my ass. So I got more tattoos. To this day she still beats my ass. Love you ma.

M:  What made you decide to get tattooed?

J:  I wanted to be cool. I saw a whole bunch of older kids with them so I’m like “I’m cool get me inked up.” So we got some ghetto ass jail bird to tatt me up with a guitar string I bought at guitar center.

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M:  What do you love about getting new ink?

J:  When its over.

M:  What do you not like about getting new ink?

J:  Getting it done.

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M:  Do you ever go to any tattoo conventions? If so, which ones? Did you have fun?

J:  I’ve been to 1 in Boston, I brought my daughter and we did a little photo shoot. I had barley any ink and she got her first sticky tattoo. It was a cool experience to be there with my kid. My boy Keith miller ( Gippa Mills on Facebook) was at one of the booths. I didn’t get tattoos that day but my kid did, it was fun.

M:  Do you read any tattoo magazines? If so, which ones?
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J:  I wouldn’t say I read tattoo magazines, I’d say I browse thru them. I’m a visual person I don’t really read because my A.D.D  sky rockets when I try to focus on reading. but I like tattoo society and skin art and inked. I like coloring books like dora the explorer those are a huge hit in my house.

M:  Why do you think so many chefs are heavily tattooed?

J:  You know I think it has something to do with the fact you rarely interact with guests. it also add personality and toughness. to be in the kitchen you have to be a “Hard Body” know how to take care of business. I think you wouldn’t want to fuck with the chef who’s tatted to the gils. I do it because i love tattoos I love art and fashion and I’m just super artistic, it goes hand in hand.

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M:  Any cooking advice for a novice?

J:  This is not a paycheck job your in my kitchen be here to work and hustle. #HARDBODIES only. Master your craft, and listen watch and do. Your title is ” I do whatever the fuck chef asks me to do” sometimes you’ll be looking for dingle berries in dry storage and other you’ll be breaking down a whole pig and learning charcuterie. I beat you because I love you.

Jairo was amazing enough to share a specialty of his, check it out and try it yourself!!

This sounds incredible…..

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Oven roasted veal breast  with parsnip puree and pistachio raspberry jam  

For veal breast

5lbs cleaned veal breast

Pancetta curing recipe

follow these to a T do not skip a step

2.4 oz kosher salt

1.5 TBLS crushed black pepper

4 garlic cloves

4 bay leaves crumbled

4 rosemary sprigs rough chopped

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in a PLASTIC container mix all together and then rub thoroughly all over the veal breast

place curing veal on a PLASTIC cutting board and place in the friedge for 24 hours and then rinse off with water or white wine.

Roast veal in oven at 375′ for 30-35 min or in till firm to the touch

For parsnip purée

3.5lbs  parsnip cleaned and rough chopped

1qt heavy dream

.5tsp nut meg

Salt

while your veal roast

In a sauce pan add chopped parsnip and cover with heavy cream

And cook on low till tender

When ready add to a blender, first the pa

rsnip the the cream till smooth

Set a side

For raspberry jam

1.5lbs fresh raspberries

1/2 cup light brown sugar

Toasted and salted pistachios

And 1/2 cup of veal stock of beef stock if available if not no liquid is fine

Add all ingredients to a sauce pan and cook down for 5-7 min stirring constantly then turn heat down and let it slow cook until a loose but together jam forms.

Remove from heat and add pistachios taste, add water if to thick.

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Thank you, Jairo for taking the time with us and submitting this mouth-watering recipe for everyone to try!!

Also, thank you to all our readers for sticking with us for almost a year now!  We are back in action for our weekly blogs on food and tattoos….  : )

You can catch more of Jairo Acevedo on his instagram, @easties_veryown_chef, he is definitely worth following!

If you are a tattooed chef or a foodie tattooer and you have something you would like to submit, email us at knivesandneedles@gmail.com – we would love to feature you!!

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