Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “beach”

Andrew Parsons

photo-13

Chef Andrew Parsons has a pretty impressive job and loves tattoos. Read on and find out more on this traveling chef!

Molly: Please tell us a bit about yourself

Andrew: My name is Andrew Parsons age 25, currently working in Delhi India as the executive Chef of the Canadian High Commission. I grew up in Newfoundland Canada, where I started my cooking career as a dishwasher and then moved my way up. Moved to Toronto and worked in a few of the top restaurants then I ended up signing a contract for India, aha.

photo-16

M: Canada is awesome! How did you get into cooking?

A: As a kid I always found myself helping my grandmother in her kitchen, from helping with bread and or cookies…sometimes eating most of them, I just really enjoyed it. I worked in franchise kitchens in my teenage years. Even became a welder and tried a few different things but I always found myself back working in kitchens, enjoying the rush and the creativity, so I decided to stick with it and see where it could get me.

photo-18

M: Thats really cool. You currently live overseas, where else have you lived and worked?

A: I have lived in St. John’s, Newfoundland , Toronto and Calgary, now delhi India and I have cooked in all those cities except for Calgary!

M: Do you have a favorite place in the world to cook?

A: My favorite place in the world to cook I would probably have to say is on a beach somewhere in Newfoundland. Go out in the early morning, catch the freshest of Atlantic seafood and then setup on the beach with a cast iron and open fire and cook a delicious shore lunch with your friends.

photo-14

M: That sounds incredible! So when did you get your first tattoo?

A: I first got tattooed when I was almost 16 years old, went and got some stars on my hips and hid them from my family for about 2 years. Once my father found out he was pretty open about it, so on came the ink.

tumblr_msyy6uAyEq1sekf1ho6_1280

M: Who do you admire in the culinary industry?

A: I would say right now in the culinary industry my biggest influences are probably Alex Atala, and Daniel Boulud and Grant Achatz.

photo-15

M: And who do you admire in the tattoo industry?

A: Right now in the tattoo industry I love looking at Myke Chambers work. His style is so unique and fresh, I would love to get tattooed by him.

M: What is your next tattoo?

A: My next tattoo would be to probably be to finish my stomach next time I’m in Toronto. I have been thinking a lot about my hands… But who knows.

photo-21

M: Hands… big step! Why do you think so many chefs are heavily tattooed?

A: I think that a lot of us are heavily tattooed because in general we are creative people in a whole.. And maybe due to the fact that we are always hiding in the kitchen anyways?

M: This may be redundant but if you could get tattooed by anyone in the world right now, who would it be and why?

A: Myke chambers, fresh style, unique and just a great tattoo artist.

photo-20

M: Ah yes, you did mention him! Well, do you have any cooking advice for someone trying to cook Indian cuisine?

A: If you want to cook Indian cuisine, I would suggest to watch your spices. People tend to over power the natural flavors with chili. Oh and alway cook out your spices or pastes in the oil first.

Indian food is quite unique but rustic at the same time. It’s quite the fun style of cooking to learn.

photo-17

I love cooking Indian food,  I will definitely try this amazing recipe from Andrew! I am willing to bet this is pretty authentic and will make your kitchen a high-traffic destination in your house! TRY IT……

photo-16

Curry chicken with fragrant rice pilaf

2 skinless legs. Bone out and cubed

Marinate in plain yogurt, ginger garlic paste and lemon juice.

Yellow curry powder

1 tbsp ground turmeric

1tbsp ground coriander seed

1/2 tbsp ground clove

1/2 tbsp of ground cumin

2 green chilis

Grind into paste.

1 cup julienned red onion

2tbsp tomato paste

1 cup fresh chopped tomatoes

2 tbsp of ginger garlic paste

2 sliced green chilis

1/2 cup fresh green peas

1 cup cream

1 cup water

Coriander

Heat the ginger garlic paste in the oil with the curry paste, add the chopped onions, sauté until translucent.

Add tomato paste and fresh tomatoes and simmer.

In separate pan with hot oil sear the chicken with salt and pepper.

Add water and cream to the pan and incorporate chicken and peas simmer until cooked and right consistency add a bunch of chopped coriander. Finish the gravy with fried black mustard seed if wanted around 1 tsp

Make a basmati rice pilaf with cinnamon stick and clove

Plate and garnish with fresh coriander

Thank you Andrew!!

You can catch more of Andrew at either his Istagram or website

@andrewparsonss

www.chefandrewparsons.com

tumblr_mvmz2kENa51sekf1ho7_400

If you are a tattooed chef or foodie tattooer, we would love to feature you! Contact us at knivesandneedles@gmail.com or tag us on IG, @knivesandneedles

Cheers!

Advertisements

Steve Looney

535904_2879559716078_1874001814_n

Steve Looney and his family are our family. He is an incredibly talented tattoo artist (he does some of the best Polynesian tattoo work out there!) and every time I see something he is working on I am blown away! But his many talents extend way past the doors of Pacific Soul; his tattoo studio out in Honolulu, Hawaii (I know, right?! Uh HEAVEN!).

402546_2567917765224_1866354246_n

One of the many talents Steve has is that he is one of the best grillers I have come across in my many years of cooking professionally. His teriyaki burgers rule and his short ribs are the stuff legends are made of. Taki and I (and any fortunate friends we bring along) are so spoiled when we visit them on the island.

429776_3242498105030_928408309_n-1

We always the best and most interesting food whenever we visit, from coconut crab (a land crab that eats coconuts, Google them- you will be amazed!) to the above-mentioned grilled treats. Thank you Steve and Dani!!

297205_2020629323355_561912738_n

Check out Steve’s Samoan BBQ recipe and some of this incredible tattoo work!!

IMG_0451

Steve’s Samoan BBQ

This is for a small bbq (2-4ppl) so multiply recipe for larger bbq parties!

3/4 gal. Aloha Shoyu (soy sauce)

4-6 cups water to dilute shoyu

2 1/2 cups sugar or more or less to taste

Sesame seed oil 3 heaping tbl sp.

Fresh chopped Ginger or minced in a jar 1 heaping tbl sp.

10-15 chopped cloves of garlic

1 lrg. Yellow onion chopped

1 lrg tray of boneless chicken thighs (about 20-25 pieces) from Costco’s or Sam’s Club

1 lrg tray of short ribs (about 20-25 pieces) from Costco’s or Sam’s Club

IMG_0443

In a large pot pour shoyu and water and add all ingredients. With your hands squeeze and mash up the ingredients in the shoyu mix. This releases the flavors in the shoyu. Then put it on the stove and turn to med and let simmer for about 5 min. After simmering, pour in to another pot so will cool down faster. Add chicken about half full in 2 gallon ziploc bags as well as ribs in it’s own bags halfway full. After it cools down pour marinade in large 1 or 2 gallon bags with chicken in it. Then in a 1 or 2 gallon bag for ribs to fill just over the ribs and chicken.

IMG_0444

IMG_0445

Refrigerate for at least 4-6 hours or even overnight.

Grill over mesquite charcoal or Kiawe wood for best flavor till fully cooked

Prep time for marinade: 15-20 minutes about 30-45 min for marinade to cool

Cook time: 1-2 hours depending on heat of charcoal

Feeds about 20-25 or about 10 Samoans maybe less if over 300 lbs.

IMG_0453

Enjoy!!

Steve

Thank you Steve for the bbq inspiration!!

179310_3951656997840_718218214_n

546526_3011140405513_1889367311_n

5295_1077456304619_3455743_n

386352_2335566596590_1011429769_n-1

Check more of Steve’s tattoo work at:

Pacific Soul Tattoo

320 Ward Ave. #215

Honolulu,HI 96814

808-589-1996

www.pacificsoul-tattoo.com

If you Have a recipe or food tattoo you would like to share, contact us! knivesandneedles@gmail.com

We would love to promote your work in the kitchen or in the studio!

379635_568064879881147_584635565_n

Thanks for reading, have a great day!!

Post Navigation