Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “grill”

Zoe’s and Sweety’s Tender Tender Pork Tenderloin!!

Image

Meat

2 pieces of pork tenderloin between .75lbs and 1 lbs each

For the rub

3 tablespoons fine sea salt

3 tablespoons dark brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cayanne

1 teaspoon dried parsley

1 teaspoon dried thyme

Combine in a container with a lid and shake well.

Place each tenderloin on a large piece of plastic wrap.  Spoon the rub generously over the meat.  ( I like to wear gloves) rub the seasoning into the meat.  Wrap tightly and refrigerate for 24 hours.

For the sauce

4 peaches

2 cups apple cider

1/2 cup bourbon plus 1 teaspoon

1/4 cup maple syrup

1 tablespoon horseradish

2 tablespoons of ketchup

Cut peaches in half removing pits.  Brush with bourbon.  Grill on hot grill 3 minutes each side.  Purée in blender.  Combine all ingredients in a large sauce pan.

Bring to a boil and then lower heat to simmer.  Cook until reduced by half and thick about 1 hour.

Remove pork from plastic and pat dry with paper towel

On a hot grill – place pork unglazed on the grill for 3 minutes.  After tuning glaze with sauce.  Turn every 3 minutes glazing after each turn for a total of 15 minutes.  Let the pork rest for 10 minutes before slicing.  Internal temp should be 145-150.   Brush slices with remaining sauce and enjoy.

I also like to grill up additional peaches to serve with the pork.

Amazing for all those summer BBQ’s!!  Thank you Zoe and Sweety!! Check out more of this dynamic duo at:

http://www.tattoonow.com/artists/Sweety/

https://www.facebook.com/pages/Tattoos-by-Sweety/134805019916424?directed_target_id=0

If you have any recipes or food tattoos you would like to share, send them to us at knivesandneedles@gmail.com – We would love to publish you!!

Cheers!!

Zoe’s and Sweety’s Tender Tender Pork Tenderloin!!

Image

Meat

2 pieces of pork tenderloin between .75lbs and 1 lbs each

For the rub

3 tablespoons fine sea salt

3 tablespoons dark brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cayanne

1 teaspoon dried parsley

1 teaspoon dried thyme

Combine in a container with a lid and shake well.

Place each tenderloin on a large piece of plastic wrap.  Spoon the rub generously over the meat.  ( I like to wear gloves) rub the seasoning into the meat.  Wrap tightly and refrigerate for 24 hours.

For the sauce

4 peaches

2 cups apple cider

1/2 cup bourbon plus 1 teaspoon

1/4 cup maple syrup

1 tablespoon horseradish

2 tablespoons of ketchup

Cut peaches in half removing pits.  Brush with bourbon.  Grill on hot grill 3 minutes each side.  Purée in blender.  Combine all ingredients in a large sauce pan.

Bring to a boil and then lower heat to simmer.  Cook until reduced by half and thick about 1 hour.

Remove pork from plastic and pat dry with paper towel

On a hot grill – place pork unglazed on the grill for 3 minutes.  After tuning glaze with sauce.  Turn every 3 minutes glazing after each turn for a total of 15 minutes.  Let the pork rest for 10 minutes before slicing.  Internal temp should be 145-150.   Brush slices with remaining sauce and enjoy.

I also like to grill up additional peaches to serve with the pork.

Amazing for all those summer BBQ’s!!  Thank you Zoe and Sweety!! Check out more of this dynamic duo at:

http://www.tattoonow.com/artists/Sweety/

https://www.facebook.com/pages/Tattoos-by-Sweety/134805019916424?directed_target_id=0

If you have any recipes or food tattoos you would like to share, send them to us at knivesandneedles@gmail.com – We would love to publish you!!

Cheers!!

Brussels Sprouts!!

Image

Brussels sprouts may not be one of the most popular vegetables, but they are one of the oldest. The first recorded cultivation of the forefather to the modern Brussels sprouts was in ancient Rome! The strain of the modern Brussels sprout was developed in medieval Belgium where it spread over northern Europe and eventually the world.

Brussels sprouts are a relative to cabbage (actually the edible bud of a type of cabbage called Brassica oleracea), kale and broccoli. They are high in vitamins A and C and it is thought to have anticancer properties.

You can roast them in the oven, sauté them, steam them or boil them. You could even try grilling them and they do not lose as much vitamins when cooked as other vegetables. For a simple side dish just sauté them with a little butter and bacon or roast them in the oven with salt, pepper and a little olive oil (450 degrees F for about 15-20 minutes), super simple and delicious!

Choose sprouts that are green and fresh looking. The right ones to pick should have tightly compacted leaves with the whole bulb feeling dense and heavy.  Store them in the vegetable drawer of your refrigerator.

Cheers and enjoy!!

If you have any food tattoos or recipes you would lie to see up on knivesandneedlesblog, send them to us! We would love to feature you!

knivesandneedles@gmail.com

Photo courtesy of Michelle Roberts

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