Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “artist”

Jeff Gogue

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I had heard Jeff Gogue was a foodie through my husband. So imagine how excited I was to hear that Jeff had agreed to have a chat with me about food. This was the first time I had ever gotten the chance to sit down with Jeff one-on-one, and I have to say that he is very genuine and very nice. His humble attitude is almost shocking as he is one of the most talented tattoo artists out there today and could have every right to be not as nice as he is.

 We mostly spoke about food, what Jeff’s favorite things to cook and eat are. We also spoke about his love of fishing. Jeff grew up fishing around Lake Tahoe but now lives in Grant’s Pass, Oregon. It sounds scenically stunning and really chill, have to make it up there one day! Just imagine the seasonal foods you could forage in the abundant wildlife up there! Jeff and his wife recently took a fishing trip up the Puget Sound where he caught some pretty impressive-looking salmon. The trip sounded fun and like a real adventure with the crisp sea air and ice-cold sea!

Jeff likes cooking (and eating!) fish in pretty much any way you could think of preparing it. He also loves a good pork chop or a rare steak on occasion. But he really tries to stay on a healthy diet and exercise regime. His favorite lunch at work consists of a young coconut filled with berries and Chia seeds. That actually sounds amazing and I will have to try it out myself! When he does have a cheat day, he loves to chow down on a burger with peanut butter. While that may sound strange, I think it is reminiscent of Thai beef with peanut sauce. Very innovative! Anyone have a good recipe for either?

An interesting fact about Mr. Gogue is he actually wanted to be a chef at one point in his life and had even taken a cooking class on one of his trips to France!

Here are some photos of Jeff, hope this inspires you to get tattooed or get in the kitchen!!

Cheers!

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Thank you Jeff!!!!  You can catch more of Jeff and what he’s up to at any of these fine places:

@gogueart

https://www.facebook.com/pages/Jeff-gogue-art/112639418796840

http://www.offthemaptattoo.com

If you have food tattoos, recipe or are a tattooed chef or foodie tattooer- we want to talk to you!

Hit us up at @knivesandneedles or knivesandneedles@gmail.com

 

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Jeremy Smith

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I do not know Jeremy Smith very well personally, but I can tell just from speaking with him for this blog that he is one hard-working chef. You can see all his hard work paying off with his mouth-watering food photos. Read on and try out Jeremy’s recipes, you wont regret it! Let us know how it turns out!

Molly:  Tell me about yourself, background and what you are doing now

Jeremy:  My is Chef Jeremy Ryan Smith, I am currently a Sous chef at Harrahs Cherokee Casino and Resort in Cherokee, NC. Previous to this I was a sous chef for Norwegian Cruise Line on the MS pride of America based in Honolulu, HI. I just finished a 20 month contract. I’m 25 years old and I have been in the Industry since I was 14. My culinary background includes high end to greasy spoons but I specialize in new American to classic French typical gastro pub style.  I strive to do good wholesome food. Fresh ingredients and nothing too confusing… Just far enough outside the box to push the envelope of new cuisine.  I graduated from the Columbus Culinary Institute in Columbus, OH in 2009.

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M:  Gotta love cooking the classics! How did you get into tattoos?

J:  I have always been interested in tattoos from a very young age. My parents were the “partying” type and I was exposed to all walks of life growing up… Majority of them having tattoos. I always knew I would get a tattoo and I didn’t get my first one until I was 22. I was picky and wanted to make sure that I got something that told a story about my life and was able to express myself in the awesome art form of tattoos.

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M:  Cool, what was your first tattoo?

J:  My first tattoo was my B&G Chef skull with a Damascus steel chefs knife and cleaver crossing under the skull. The skull is wearing a chefs hat and is says Mise En Place under the knives.

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M:  Ah mis en place! So who do you admire in the tattoo industry?

J:  I admire every professional tattoo artist that works in a legal clean shop trying to earn an honest living making there clients lives that much more enjoyable by giving them a life changing tattoo. It takes a lot of courage to do what they do!

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M:  What will your next tattoo be?

J:  My next planned tattoo is a full chest Piece of an Anatomically correct heart “claddagh. ” crown on top of the heart with hands wrapping around the heart and the arms will be Celtic knot work going out towards my shoulders to show my Irish pride.

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M:  Cool. Do you read any tattoo magazines?  If so, which ones?

J:  Yes I do. I read Inked Magazine, Tattoo, Tattoo Culture Magazine,

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M:  You are the first chef to tell me he reads tattoo magazines! Has being tattooed ever been an issue in getting a cooking job?

J:  Tattoos have never been an issue with my career as a chef. They have always been welcomed and shown off with pride. It kind of comes with the territory I guess. Especially since most of tattoos relate to cooking.

Thank you Jeremy! Check out a couple dishes Jeremy wanted to share with all of us today. They look delicious!

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Raspberry coullis filled mellon ball our of Asian pear, thinly sliced green apple, yellow bananas sliced on a hard bias, crowned strawberries with blueberries in the center, crowned cantaloupe with sliced strawberries, pineapple leaves for garnish

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Fillet of beef stuffed with Gruyere cheese wrapped in apple wood smoked bacon

The steak is seasoned with Sea salt, corse ground black pepper, and garlic powder, the steak is basted in a rosemary beurre noisette ( place 4 T of salted butter in sauté pan with 1 sprig of rosemary and place on medium high heat until butter browns a little) place raw steak in pan and baste with a spoon until desired temperature. Mine is a nice medium rare. Under the steak is a potato gillet ( thinly sliced red bliss potatoes, shaved Gruyere, minced shallots) small cast iron skillet coated in butter, shingle one layer of potatoes in bottom of pan then add cheese, shallots S&p, another layer of potato until desired thickness. Place skillet on stove top on high heat for about 8 min… Long enough to brown potatoes. Place In an oven at 350 degrees F for 12 min. Turn gillet out onto a cutting board and cut into triangles. Fan triangles out on plate and place steak on edge of fanned potatoes. Blanch 1/4 C trimmed Brussels then sauté 1 T of Jillian onions and raw diced bacon in 2 T of butter. Add Brussels and sauté for 5 min. S&P to taste. Place Brussels on the end of plate and drizzle with rosemary infused balsamic glaze (2 C balsamic vinegar 1/2 C brown sugar)(  Mix balsamic vinegar fresh sprig of rosemary  with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Bon appetite

…  Ughh I’m so hungry now, thank you Jeremy!

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You can catch more of Jeremy on IG at @jeremiah76 or on FB  at Jeremy.smith.3304@facebook.com

Also Jeremy’s work was done by Forbidden Color Tattoos in Waynesville, NC.  You can heck them out at:

http://www.forbiddencolortattoos.com

https://www.facebook.com/ForbiddenColorTattoos

Thanks for tuning in today, I hope you enjoyed this post! If you are a tattooed chef or foodie tattooer who has recipes or food tattoos they would like to share, give us a shout! We would love to feature you!

Cheers!

knivesandneedles@gmail.com

@knivesandneedles

Tatau Bistro

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I have never interviewed a restaurant owner but I could not resist with a restaurant named Tatau Bistro and their chef/owner, Tonino Valiente just seems so cool. Tatau Bistro is located in Huesca, Spain. They serve mainly Tapas and have just changed their menu. From the photos and reviews I’ve read, it looks and sounds like a refreshing stop with delicious food and a cool atmosphere. Tonino and I managed to do an interview via email, check it out and definitely check out Tatau Bistro the next time you are in Spain, I do not think you will regret it!!

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Molly: What is your concept and how long have you been in business?

Tonino: We are a high quality tapas bar and restaurant located in Huesca (Spain) . Our name is Tatau Bistro due to our two passions: Tattoos (Tatau) and Cooking (Bistro)! Everything in our restaurant has something to do with tattoo culture; starting with us, the owners: Tonino is the cooker and he has plenty of tattoos. In fact , one of his arms is completely covered with tattoos dedicated to food and cooking culture 🙂

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We opened Tatau Bistro on 2nd August 2012 so the restaurant is only one years old! Anyway , Tonino Valiente, the cook and owner of Tatau Bistro, has been cooking since he were 16. He learned in Barcelona, at Hoffman School (http://www.hofmann-bcn.com/) and has been working on some of the most relevant spanish restaurants since then. After so many years of experience, it was time to start working by himself so with lots of effort he opened Tatau Bistro, a small restaurant that joined his two passions: Tattoos and Food. 🙂

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M: What was your first tattoo?

T: It is hard to remember as I have so many tattoos. But I think it was a tribal on my ankle. It was the kind of tattoo that you get done when you are a teenager and that you kind of regret later, so I decided to cover it with another one… that’s why I cant show you a pic of that tattoo ^^

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M: When did you get them and who did them?

T: I have been getting tattoos since I was about 16 and I am 33 now so you can imagine! I have been tattooed by many different artists.

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M: Do you have any memorable or funny stories about getting tattooed?

T: Well every tattoo has a story somehow… Now I remember an evening, when I was a teen, walking around the streets in Barcelona with my bro Ray. We just came by a Tattoo Shop and without any special reason we suddenly decided to get a “brotherhood” tattoo, so we entered that Shop and we got that tattoo… it says, “Bloodbrothers”, we both got tattooed the same lettering and on the same wrist, so it is a really special one for me.

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M: Do you have a favorite tattoo?

T: I like most of them a lot, but there is one that has a lot of meaning for me. I am left-handed so my left arm is all covered with food and cooking related tattoos. On the top of this arm I have tattooed a tribute to Auguste Escoffier (http://es.wikipedia.org/wiki/Auguste_Escoffier) the master of modern cooking. This really means a lot to me, it is inspirational.

M: Who are some artists you’ve been tattooed by?

T: All my tattoos have been done in Barcelona. My favorite tattooers and in fact the ones that have tattooed most of my body are Dani Soriano and Toni Delgado. You can see their work here: https://www.facebook.com/pages/My-Way-Tattoo/111699335617388?fref=ts

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M: Why do you think the tattoo and culinary industries are so similar?

T: Somehow we both, cookers and tattooers, are artisans; we both put our heart and soul and knowledge on what we tattoo or cook for the clients, and they are the ones that enjoy the final result of our work.

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Tonino, muchas gracias!! Que muy interesante!!

Here is a recipe that Tonino wants to share with all of us, read on and try it!!

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Jaegermeister oxtail with pumpkin and goat cheese

Reduce the Jaegermeister liqueur and caramelize the pre-cut tail.

Cover with white bouillon (chicken stock), flavor, and simmer.

Decant the tail and bone it.

Correct the seasoning and add goat cheese brunoise, put into a mold and cool.

Strain the cooking liquid, degrease with red wine and make a demi glace then reduce and stir in butter.

Add salt and set aside.

Crush the Pumpkin , mix it with butter and flavor.

Caramelize the pumpkin seeds.

Ratione the already cold tail, and then heat it to 150 ° C.

Prepare for the mice en place the sauce, the puree, the caramelized pipes and the cheese brunoise.

You got it!

Thank you again, Tonino!! If you have any questions about this recipe or have anything you would like to share, tag us on IG or send us an email!!

@knivesandneedles

knivesandneedles@gmail.com

Check out more on Tatau Bistro at

http://bit.ly/17JSsCs

and

https://www.facebook.com/TatauBistro

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Have a great day!!

Cheers!

Rob Struven

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Rob Struven is definitely one great guy and definitely one talented tattooer. He also happens to have his shop, Garage Ink, in the heart of Napa Valley, California. Napa Valley is a destination spot for foodies and wine connoisseurs as the area is known for wine making and California cuisine, notably the world-famous French Laundry and Morimotos. And Garage Ink is a tattoo oasis within this food and wine mecca. So it was only natural that I would want to write about Rob and his love for food!

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Rob has a gluten allergy, so his diet can be pretty specific. It is interesting to cook for special diets or turning classic dishes into suitable dishes for specific diets. Rob is an inspiration to anyone who has to make the best out of eating a restricted diet. I always see him getting creative and it never looks as if what he is eating is boring or flavorless. What a fun and rewarding challenge!

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Rob’s wife, Ginger (who is of Italian decent), was kind enough to give me an old family recipe to share with your guys today. She has done an amazing job transforming this family heirloom recipe into something gluten free and organic. Go Ginger! Please read on and check out this delicious recipe for gluten free and organic spaghetti with meat sauce, you wont regret it!

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Gluten Free, organic spaghetti and meat sauce

1 pound ground beef

1 medium yellow onion

1 large bell pepper or 2 smaller ones

2 14oz jars diced tomatoes or fresh tomatoes if available

8 oz crimini mushrooms

7 oz jar tomato paste

4-6 large garlic cloves

4 tps worcestershire sauce

2 tsp sugar

2 tsp chili powder or more if you like heat

1 tsp salt or to taste

2 tsp pepper or to taste

2 bay leaf

Fresh shaved or grated parmesan cheese

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Brown ground beef with minced garlic, drain.

Sauté bell peppers and onion in olive oil.

Combine meat, bell peppers and onion in large pot.  Add tomatoes, tomato paste, worcestershire, all spices and mushrooms.

Simmer on very low heat for approx. 3 hours, stirring frequently.  Tastes even better the next day!

Serve with any gluten free pasta, spaghetti squash or zucchini “noodles”.

Top with parmesan. enjoy!

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Thank you so much Rob and Ginger! For more of Rob and Garage Ink, catch them at:

http://www.garageinktattoo.com

@garageinktattoostudios_napa

https://www.facebook.com/pages/Garage-ink-studios/142539032452465

If you have a food tattoo or recipe you would like to share, IG us or email us at:

@knivesandneedles

knivesandneedles@gmail.com

Cheers and enjoy!

Julian Zeff

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Hey Happy Monday everyone!  I have a special blog for you today, my friend Julian Zeff. He is an amazing tattooer, the sweetest guy and his positive energy lights up the room! Check out this blog and see what Julian likes to eat and cook!

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My name is Julian Zeff. I am a Tattooer in Los Angeles, California. Born and raised here in LA I grew up skateboarding, surfing, bike riding and vandalizing walls or making art around the city(you can be the judge of that). Things I do besides art are travel, surf and go to the gym. Before I became a tattoo artist I was mostly focused on graffiti and canvas art.

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I first noticed an interest in tattoos simply because I was surrounded by friends who were getting them. As soon as I found someone that was willing to give me my first tattoo(while I was under eighteen), I got one. From that point on I knew I wanted to engulf myself in learning how to do it and I’ve never looked back.

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I started tattooing when I was in high school. Before that I had a lot of crappy jobs, mostly fast food, with the exception of delivering pizza and working in a fabric store.

The first tattoo I did was two little doves on the lower stomach area of one of my friend’s. It was terrible. I didn’t even know how to properly set up, let alone put a tattoo machine together. I was sixteen years old, trying to learn how to tattoo but due to my immaturity, and my teachers lack of experience it didn’t work out so well.

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Luckily, I was able to get an apprenticeship soon after I turned eighteen. My first tattoo during my apprenticeship was a melting slice of pizza with flies above it and a bottle of booze. It was very classy. This was drawn on by everyone that I worked with at the shop on one of the guys who was teaching me. It was a terrifying experience but a good one.

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I recently finished a koi fish and peony flower sleeve on a guy who is a chef. He works at a high- end restaurant in Los Angeles but I can’t remember which one. There are probably many heavily tattooed chefs because like us they are in control of their own career destiny. They are creative and artistic, and it seems to be a no brainer that they would want to express their creativity on their body.

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Not too long ago I watched a documentary called, Jiro Dreams of Sushi. This sushi chef has so much passion for his craft that he dedicates his entire life to perfecting every dish he prepares. He has a specific person he buys from for each of his ingredients. A man whose job is to only pick out the very best tuna, a man whose job is to only sell the best rice and so on and so forth. From the way Jiro prepares his food, to the way he lives his life, he is an exceptional example of someone who wants nothing more than to master their craft. It is very inspiring.Image

My signature dish is a high protein, low carb turkey chili, which is great in taste and in maintaining a healthy diet. I first season a packet of ground turkey with salt, pepper, garlic powder, dill weed, cayan pepper, and rosemary.

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When that’s finished cooking I mix it in a crock pot with chopped onions, 1 can of black beans, 1 can of kidney beans, and a jar of delicious pasta sauce. Then I let them all cook together for 15 minutes on medium heat, while stirring occasionally. This is great as left overs, and to bring to work with you throughout the week. Image

Julian, your chili looks healthy and mouth-watering!  Thank you for taking the time to write for knivesandnneedles!!

You can check out more of Julian at:

http://www.julianzeff.com

http://www.tattoounbreakable.com

https://www.facebook.com/julianzeff

@julianzeff

If you have any food tattoos, recipes or just want to be featured, IG us at @knivesandneedles or send us an email at knivesandneedles@gmail.com

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Cheers and enjoy!

LIzette Gonzalez

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I am super stoked to introduce Lizette Gonzalez today! She is an incredible talent, a beautiful girl and a woman who knows whats she wants! Check out her interview and get inspired to bake your ass of!

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Molly: Tell us about yourself, background and what you are doing now.

Lizette: My name is Lizette Gonzalez.  I am a Chef de Partie (Pastry), residing in Las Vegas but originally from Rosemead, California.  I’ve been baking since the age of 6.  I grew up baking and making cakes galore with my mom in our kitchen at home.  She has taught me so much.  It’s because of her, I am the gal I am today.  I am a proud member of Cutthroat Culinary.  The ideas, convictions, and passion this group has towards the art of what we do amaze and inspire me every day.  I’m currently in the process of starting my own cake business, and possibly a catering business on the side.  I am not your average person, I am different.  I know who I am and what I want.  Every day I am challenged, I learn, and I continue to grow.  Every day I am that much closer to achieving my dream.

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M: Wow! Strong-minded person, very cool! When did you start getting tattooed?

L: It was the summer of 2004, I was 19

 

M: So what was your first tattoo?

L: It was 3 little music notes, the size of a quarter.  Later on it became part of a musical piece.

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M: What inspired you to get it and to get more?

L: I was anxious and nervous about my first tattoo, I did not just want anything, and it had to have a story… a meaning.  This may sound cliché, but it is very true.  Music has always been a part of my life since day 1.  In all that I do I’m always surrounded by music.  I listen to almost everything and anything.  From my rock ‘n roll and jazz, to hip hop and alternative.  And let’s not forget my Mexican music.  From this the ideas of self expression bloomed.

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“A picture is worth a thousand words”.  All I ever wanted to do was to tell my stories.  Show the world how and why I am the person I became to be.  So much thought has been put into each piece as well as the placement.  For example; My “smile” tattoo created by my beautiful niece, Gina, was originally drawn by her.  Gina has a form of Down Syndrome.  Each day that she is with us is a blessing, as she wasn’t suppose to see past 2 and now she is going strong at 25.  She is my heart and she inspires me.  This tattoo is very visible and those who have noticed it, smile.  Not only has Gina impacted me, but those around me as well, with just a simple smile J.  That joy and happiness people get from seeing this tattoo has the power to change a bad day into something wonderful.  That’s more than I could ever ask for.

There is so much more to share, I’m far from being done with telling my story.

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M: Very touching and interesting! Why do you think so many chefs are heavily tattooed?

L: We express our minds, our feelings, and convictions through our food.  It’s our art, our passion, our story.  Tattoos are another way to show our freedom to express our ideas and emotions through another form of art.  It’s a beautiful thing.

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M: Do you own any tattoo magazines, if so which ones?

L: Inked and Tattoo.  On Facebook I’m following Addicted to Ink, and Inked and Sexy, and Women with Ink.

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M: Nice! Who do you admire in the tattoo industry? Do you have a tattoo done by him/her?

L: Tim Mueller of Tim Mueller’s Secret Tattoo and Charly Reynoso of Black Diamond Tattoo.  These two artists have a gift in what they do.  I’ve been blessed to have crossed paths with these guys and be able to call them friends.  I have gotten work done by Charly, and I’m currently getting work done by Tim.  It’s amazing to see them work.  Without having to say much they know the ideas and concepts of what I want, and with that I allow them to have the freedom to add their artistic twist to the piece.

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Thank you Lizette!! Its always nice to interview talented people who have something to say and thank you all for taking the time to read our little blog : ) !!

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Lizette shared an amazing recipe; check it out, try it out, tell us about how it went!

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Baguettes with a Twist

Poolish Prefrement

Bread Flour       5.5 oz

Hi-Gluten Flour   5.5 oz

Water                11 oz

Fresh Yeast      5 grams

Combine bread flour, hi-gluten flour, water and yeast. Mix until water is incorporated and the consistency is smooth.

Cover product so that it does not form a skin.

Ferment over night in walk-in

Baguettes

Poolish

Star Anise      ¼ tsp

Honey             1 oz

Vanilla Extract  1 ½ tsps

Salt                 1 TBS

Cranberries   5 oz

Cinnamon      3 tsp

Poppy Seeds 3.5 oz

Infuse ¼ tsp star anise in half of the water.

Combine poolish, water, water infused with star anise, yeast, bread flour, honey, vanilla extract and salt. Mix at a low speed for 3 minutes (scrape bowl after 2 minutes)

Continue to mix dough at a medium for 2-3 minutes.

Divide the dough into three equal parts. Add ingredients as follo

Dough 1: Add 2.5 oz cranberries

Dough 2: Add 2.5 oz cranberries and 1 ½ tsp cinnamon

Dough 3: Add 1 ½ tsp cinnamon

In a well-oiled container, cover each of the three doughs, with plastic wrap, and ferment in a warm environment until the internal temperature reaches 75ºF. Stretch and fold after 45 minutes. Total fermentation will be 1.5 hours.

Once fermentation is complete, scale 4 equal strands from each of the 3 doughs (making 12 strands all together). Spray strands from doughs 1 and 3 with water and cover with poppy seeds. Pre-shape into mini baguetttes and let sit for 20-30 minutes, covered in plastic wrap.

Braid 3 strands (one from each different dough mixture) forming 4 different loaves.

Optional  Once braided, shape the braided dough into the form of a wreath. (Do this to all 4 loaves).

Proof for about 40 minutes

Bake at 400ºF (with steam). Bake for 20-25 minutes

Cool down and enjoy!!

Cream Cheese Topping

Cream Cheese, softened    16 oz

Powdered Sugar             1 ½ cups

Vanilla Extract                1 TBS

Combine all ingredients and mix until well blended

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Thank you Lizette again! You can check out more of Lizette and her creations at:

IG: @l1zzyg03

FB: http://www.facebook.com/lizette.gonzales.311

If you have a food tattoo or recipe you would like to share, please contact us at either

knivesandneedles@gmail.com or @knivesandneedles on IG.

Cheers!!

Tattoo Tuesday!!

ImageBy Shane Bellinger, Thanks Shane!!  You can see more of Shane’s stuff at @shaneybell.

Send us your food tattoos, recipes or anything related to knivesandneedles@gmail.com

Cheers!!

 

Chuey Quintanar

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The last time we were in LA, Taki and I went to Sunday brunch at Chuey Quintanar’s house. Chuey’s wife, Violet is known for her breakfasts, and I knew we were in for a true treat! Violet made us her homemade Mexican quesadillas. I have never had quesadillas like these before (And haven’t since either now that I think about it!). The tick, round, hand-made quesadilla was stuffed with cheese and potato then folded in half and pan-fried to a delicious crispiness. We topped them with more cheese, guacamole, sour cream, sliced radishes, lettuce and salsa. Unbelievable. Violet sent me the recipe the other day so I can share it with you guys. Try it and let us know how it went! Send us a photo!

I have included some other photos of Chuey’s so enjoy!

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Brunch Quintanar style!

Quesadillas

For the filling

Boil potatoes (rustic are best)

When done, mash with butter and use salt and pepper to season

You can make cheese quesadillas and cheese and potatoes quesadillas

For the cheese use the Oaxaca style cheese, shredded.

For the quesadilla you can use corn flour the Maseca brand and follow directions based on how many you want to make, directions are on the back of the package.

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 You will need a traditional tortilla maker for this recipe (you can find it at a local Mexican grocery store).

Once you make the dough, you roll it into a small ball (about the size of your palm) and place it in the tortilla maker (make sure to line the tortilla maker with plastic so that the dough won’t stick), press the dough and once it looks like a thick tortilla, you can place ingredients inside, such as cheese and epasote (a Mexican fresh herb) or cheese and potato. Once the ingredients are placed you can close the tortilla like you would a taco making sure that the sides are sealed.

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 Once you have the quesadillas, you will fry them in medium heat until golden brown using vegetable oil. When done take them out of the pan and place them in a paper towel to help drain the extra oil.

Top the quesadillas with guacamole, salsa, shredded lettuce and fresh Mexican cheese (quoi fresco); you can also use sour cream

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Violet and yours truly in Hawaii

For the guacamole

2 avocados

½ a lime

Diced up tomatoes

Diced up onions

Garlic clove smashed

Cilantro-diced

Salt and pepper to taste

 To make: smash the avocado with a fork until creamy; add limejuice salt and pepper and mix. Then add the tomatoes, onions, garlic and cilantro and gently mix.

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Chuey and his daughter

Salsa

In a pan with a bit of oil place roma tomatoes (about 3-4) cut in half and grill. Once they are done, add to a blender and puree with cilantro (about ½ a cup) 1-3 Serrano peppers depending on how spicy you want, onion (about 1/3rd of an onion and one garlic clove add salt and pepper and place in a bowl.

Thank you Chuey and Violet!!

Thank you for tuning in today. If you have a food tattoo, recipe or just anything related send us an email, we would love to feature you! knivesandneedles@gmail.com

Cheers!

Tattoo Tuesday!!

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Trout done by none other than Ben Grillo!!  Thank you Ben!!

Send us your food tattoos, recipes or anything else food/tattoo related! We would love to publish you!!

knivesandneedles@gmail.com

Thank you have a great day!

Cheers!

Tattoo Tuesday!!

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Tattoo by Matt Adams!!

If you have any recipes or food tattoos you would like to share, contact us at

knivesandneedles@gmail.com

Thank you and have a great day!!!!

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