Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “tattoo artist”

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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Tomatoes

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Well October has arrived and what better way to start the scariest month of the year than to bring up the creepy, scary tomato. What do you mean the scary tomato, you ask? Well for over 200 hundred years the tomato was considered an inedible and poisonous plant. The tomato was dangerous food to eat as many people wound up sick after eating the fruit. This was because at that time aristocrats ate off of mostly pewter plates with pewter utensils. Lead in the pewter broke down and leeched into the highly acidic tomatoes.  This obviously led to lead poisoning (ba da bum ching!). The tomato was considered a Solanceae plant in Europe, the same category as the mandrake or the deadly nightshade (deadly and ominous plants). Tomatoes did not shed its infamous rep until around the 1800’s around the time the pizza was invented in Italy.

The plump veggie/fruit had a much better reputation in Mesoamerica, where they originated. Ironically, Tomatoes were brought to Europe by early explorers and brought back to the Americas with the Italians who paid little attention to their reputation and regularly enjoyed eating them. Thus the pizza, thank you Italy!

The name, tomato, comes from the Aztec word, tomatl. And In German history, the tomato was thought to conjure werewolves and was integral in lycanology. Creepy!

Nutritionally tomatoes are the ‘renaissance man’ of nutrition. Tomatoes are jam-packed with Vitamins A, C, K, B6, folate, magnesium, phosphorus, copper and potassium. They help fight sun damage to your hair, skin, improve bone mass, and are a natural cancer fighter.  The tomato also regulates blood sugar and is an anti-inflammatory. What a talented food!

Lastly, there are many varieties of tomatoes. Many, many, many, many varieties. There are literally too many to name! Here is a good resource to read up on the different varieites, http://njaes.rutgers.edu/tomato-varieties/.  You will be surprised on how many there actually are! Choosing ripe tomatoes is not that difficult. Make sure the skin is unbroken and intact and the tomato should be plump yet firm not squishy or too juicy. The squishy ones will be good for cooking sauces or soups with, however.

One more note: the acid from tomatoes and the lining of cans (BPA or Bisphenal-A ) are not a good mix. It is more of a health risk with fetuses, infants and small children. So buy glass canned tomatoes whenever possible!!

Her is my recipe for basic tomato sauce, it never fails to impress people! And you can freeze it!

1- 1 1/4c olive oil

10 cloves of garlic, roughly chopped

4 yellow onions, roughly chopped

4-6 fresh Roma tomatoes, roughly chopped

4 TBLS dried oregano

1 tsp dried chili flakes

1/4c red wine

4 16oz jars of glass jarred tomatoes (I found them at Costco of all places!)

Salt and pepper to taste

Heat 1/2c of the olive oil in a large sauce pan on medium-high. Add the garlic, onions, fresh tomatoes, and chili flakes. Let the onions sweat until they are starting to turn translucent and become soft. Add the wine and cook off the alcohol, about 2-3 minutes. When the alcohol is cooked off, add the jarred tomatoes and bring the sauce to a very slow simmer. It should bubble every 2-3 seconds, not a full rolling simmer. Turn the heat down and let slowly simmer for about 45 minutes. After 45 minutes, transfer to a blender or use a hand blender and puree the sauce smooth. Add salt and pepper to taste. Now let the sauce cool and then divide it into plastic containers in portions you will eat later and place in the freezer. Enjoy!!

Get out and buys some tomatoes today and enoy this amazing food!!

Cheers!

Photo by the lovely Michelle Roberts!!

If you have a recipe or tattoo you would like to share, contact us at knivesandneedlesblog.com

Tattoo Tuesday

ImageTattoo Tuesday done by none other than Timothy Hoyer!! Thank you Timothy!

Send us your food tattoos or recipes, we would love to feature you!

knivesandneedles@gmail.com

Cheers!

 

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

 

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!

Tattoo Tuesday!

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Tattoo Tuesday!  This juicy fruit is done by Damon Conklin! 

Catch more of Damon Conklin on IG at: @damon_conklin!!

If you have any recipes or food tattoos you would like to see, email us at knivesandneedles@gmail.com or tag us on IG, @knivesandneedles 

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!

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!

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