Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “beef”

Sean Yanagi

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Sean Yanagi is a talented chef who gets tattooed by my friend Jill Bonny aka Horiyuki of State of Grace Tattoo Studio. I met him the other day and we got talking about restaurants and cooking. So it was only natural to interview him for this blog!! Read on and find out Sean’s thoughts on food and tattoos! Cheers!

Molly: Tell me a bit about yourself, please include what you are doing now

Sean: My name is Sean Yanagi and currently a line cook. At an early age I’ve always been enriched in food and the culture through family and just a natural curiosity but never really started to cook myself besides a microwave and late night top ramen till my late 20’s. Unwittingly I found cooking as a new hobby, Since then I’ve been hooked. School was really never meant for me so I spent most my career in the bleak hole of retail. After a long and an impassionate day of work I’d come home to cook off works stress and found cooking calming and therapeutic. Cooking a satisfying meal would simmer away all the loathing I had in the day’s work of retail. I decided I wanted to cook as a profession and once I started I felt right at home, working with people that actually had passion for what they do and worked to at least their best abilities. These eccentric, oddball misfits was an environment of people I felt at ease with where I can speak my mind and keep it real no bullshit aside. “By the ticket, take the ride” so to speak

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M: I always loved that about cooking, every kitchen is a motley crew! What is your favorite thing to cook?

S: My favorite thing to cook is anything low and slow to some good music, like cooking up some Gumbo to the sounds of Sidney Bechet or a nice Bolognese relaxing to some Pavarotti.

M: Woah, cool!  When did you get your first tattoo?

S: i got my first tattoo when i was 21, i wanted something i would not regret so i got my last name

M: Nice! Who do you admire in the tattoo industry?

S: The work that really caught my eye was from Jill Horiyuki Bonny. When looking for Japanese style tattooing I really appreciated her attention to detail, her work with color and classic style in her art. I also admire Takahiro Horitaka Kitamura, Luke Stewart for Japanese art and Jun Cha for black and grey all artist I’d like to get work from done.

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M: Thos are all really great artists and people! Do you go to any convention, if so which ones?

S: None

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

S: I feel cooking and the art of tattooing come together well because each has its creativity, freedom, culture, history and boldness, all ingredients that on the  palate bind well together naturally.

M:  What is your next tattoo gona be?

S: I’m in the progress for getting a 3 quarter sleeve Japanese cherry Blossoms in the wind

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M: What cooking magazines do you read?

S: Bon Appetit and Food and Wine

M: Love those! Do you own any tattoo magazines?

S: None

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M: Any cooking advice for a novice?

S: Always prep ingredients ahead of time before you start cooking called “Mise en Place” you’ll find the cooking experience more enjoyable and learn more from it. Also use your instincts, if you feel something is not right change it remember its just cooking have some fun with it.

Sean gave us an amazing recipe for beef yakiniku! Yakiniku is grilled beef Korean style and its one of my personal favorites! Thank you Sean!!

*Sorry I measure my ingredients by eye  so if you don’t feel comfortable you can buy pre made Yakiniku sauce at the Japanese market

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Yanagi’s Beef Yakiniku With Shishito Peppers

  • Flank Steak (or sliced Flat meat specifically for Yakiniku at the Japanese market) Preferred

Yakiniku Glaze and marinade

  • Japanese Soy Sauce
  • Sesame Oil
  • Sake
  • Mirin
  • Rice Vinegar
  • Minced Ginger
  • Minced Garlic
  • Brown Sugar
  • Honey
  • Japanese Spices(Shichimi Togarashi)
  • Scallions
  • Hondashi
  • Black n White Sesame(for garnish)

1.               mix all ingredients and steak into zip locked bag and marinade for at least 4 hours

2.               mix another batch of Yakiniku sauce and cook to reduce in a sauce pot to make a nice glaze(add corn starch mixed with cold water if sauce hasn’t thicken enough)*make sure there are no m

lumps in corn starch mixture

3.               Grill beef to your liking.

4.               lay beef over a bed of Japanese rice and drizzle with Yakiniku Glaze then add a layer of sautéed Shishito Pepper and zest Yuzu on top

Sautéed Shishito Peppers

  • Shishito Peppers( Sliced)
  • Kumquat(Thinly sliced)
  • Oil
  • Yuzu zest
  • Ponzu sauce
  • Shichimi Togarashi
  • Scallions

1.     Heat oil in sauté pan on medium high heat, add peppers, scallions and Shichimi Togarashi spice when oil is hot.

2.     cook until peppers are slightly still crunchy to the bit

3.     add kumquat, yuzu and ponzu sauce to mix in and turn off heat and set aside

 

sean tokyo

Thank you Sean!!!!

Send us your tattoo photos or recipes, we want to feature you!

http://www.knivesandneedlesblog.com

@knivesandneedles

Cheers!!

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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

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