Knives and Needles: Tattoo Artists in the Kitchen
224
Knives and Needles: Tattoo Artists in the Kitchen
224Hardcover
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Overview
Product Details
| ISBN-13: | 9780764358142 |
|---|---|
| Publisher: | Schiffer Publishing, Ltd. |
| Publication date: | 10/28/2019 |
| Pages: | 224 |
| Product dimensions: | 8.10(w) x 10.10(h) x 0.90(d) |
About the Author
John Agcaoili is a freelance photographer and the cofounder of Darkside of the Moon, a production company based in California's Silicon Valley. He is an avid content creator and director of photography of the award-winning short film Reproach.
Read an Excerpt
CHAPTER 1
FREDDY CORBIN
What can I say about Freddy that hasn't already been said, written, seen, or experienced? Through decades of living history, he has become an iconic tattoo legend with style for miles. His personal depth and soul come out in every tattoo he does — you can see it in his eyes and the generously wise words. He is one of those rare people who has been there, done that, and come out the wiser for it. Freddy has and continues to be hugely influential in the tattoo world and is a pillar of the Bay Area tattoo community. Despite his significance, Freddy is humble, kind, and welcoming to all.
Dining with Freddy means that you're in for a fun time at a local Oakland gem. We thought it would be fun to ask Freddy for a recipe to kick the book off with, and he certainly did not disappoint! Check out this fun one from Freddy Corbin! Thank you, Freddy!
FREDDY'S APPLE PIPE
* 1 medium to large apple
* 1 chef's knife
* 1 Tim Hendricks skin pen
Cut the apple in half and cut out the core.
On one end, carve out a small divot the size of a dime for the bowl.
Use the Tim Hendricks skin pen to create the shaft by tunneling out the apple from the bowl through to the opposite side of the apple.
On the side of the apple you'll hold, carve out a carb with the pen connecting to the shaft.
Get some grade A pot.
Smoke and enjoy cooking the rest of the book!
CHAPTER 2AITHOR ZABALA
Aithor Zabala is a very talented chef and has a pretty awesome tattoo collection from some of the best tattoo artists in the world. He has been tattooed by Chad Koeplinger, Deno, Bryan Burk, and many others. Good palette, good taste! Aithor is from Barcelona and currently lives in Los Angeles, working as the corporate chef for the Jose Andres restaurant group. Jose Andres owns over a dozen acclaimed restaurants and is often credited with bringing small-plate dining to the United States. Time magazine included Jose Andres in their 2012 issue of 100 Influential People. Needless to say, being his corporate chef is not an easy position to attain and keep!
Aithor started cooking during his mandatory military requirement in Spain and has been in the kitchen ever since. However, being a "chef" has never been his goal — he just loves to cook! He believes in cooking and eating consciously. Aithor's love of tattoos started at a young age as well. At the age of seventeen, inspired by the death of his father, he got his first tattoo. Since then, he has covered most of his body with a beautiful collection. For his next tattoo, he would like two mandalas on his knees.
When selecting a dish for this book, Aithor wanted to cook something traditional from his mother country. He hopes you enjoy re-creating this classic Spanish comfort food — a dish that reminds him of home.
AITHOR'S SPANISH OMELET
SERVES 4–6
* 2/3 cup olive oil
* 2 cups russet potatoes, cut into thick slices
* 1 yellow onion, chopped or thinly sliced
* 6 large eggs
* Salt and pepper, to taste
Heat up olive oil in a large frying pan over medium-high heat. Add the potatoes and onions, turn down the heat, and stew gently until potatoes are tender, about 15–20 minutes. Strain the potatoes and onion into a large bowl. Save the oil! Beat the eggs in a separate bowl, and salt and pepper to taste. Add them to the potatoes and onions. Heat the strained oil in a medium-sized frying pan over medium-high heat and gently add the egg mixture. Shape the omelet into a cushion shape with a spatula, if needed. When the omelet is almost set, place a plate over the pan and flip the pan so the omelet sits on the plate. Slide the omelet back into the pan and cook for a few more minutes. Invert the omelet once more on a plate, keeping the cushion shape. Let it cool for 5–10 minutes before serving.
CHAPTER 3BILL SALMON & JUNII SHIMADA
Bill Salmon has earned the status of living legend after tattooing for more than three decades. He belongs to the generation that forever changed tattooing and built the foundation of what we now take for granted. San Francisco was a hotbed of tattoo activity and counterculture, and he was right in the middle of it! He is actually the only one from this group still residing full time in San Francisco. Originally from New York, he has called San Francisco home for most of his life. He is the owner and operator of Diamond Club Tattoo on Van Ness Boulevard alongside his beautiful wife, Junko Shimada.
Bill's recipe is an old one, a tomato sauce he has perfected over time. It is a sauce you can enjoy on its own or as a base for something more elaborate. His cooking advice is simple: crispy is OK — but do not burn it! Simple words from a man known for his quick wit and punchy humor. Thank you for sharing your recipe with us, Bill!
Junko "Junii" Shimada's home cooking is almost as legendary in the tattoo community as her tattoo work and persona. She is a living legend and highly influential in the propagation of Japanese tattoo culture. It has been said that she was the first woman photographed to have a full munewari (split chest) bodysuit, a tattoo style predominantly seen on men, and this undoubtedly inspired many people, men and women alike. She has been tattooing for over twenty-seven years and learned from her husband, the legendary tattoo artist Bill Salmon. Together they own and operate Diamond Club Tattoo in San Francisco. Her childhood love of tattoos began after seeing a yakuza movie, a very popular movie genre in Japan, in which the hero sported a full bodysuit. The dramatic unveiling of tattoos in the movie struck her: it was love at first sight. After this, she wanted not only to be tattooed, but to be a tattoo artist. In addition to being the first documented woman to get a full bodysuit, she was the last person to get a bodysuit entirely by tebori (Japanese hand tattooing) from tattoo master Horitoshi of Ikebukuro, Tokyo. Her bodysuits have been photographed many times, and she is an icon in the industry.
As for getting tattooed, Junii says, "Get want you want! Do not bend to the will of others!" These are certainly words she has lived by; she is the foremost female pioneer in the world of the Japanese tattoo. As I said before, she is also legendary for her cooking. She has such a warm spirit and loves to host guests and cook big home-cooked meals! Junii wanted to share a recipe she picked up in her many years of living in San Francisco; it is healthy, easy to prepare, and delicious!
BILL'S TOMATO SAUCE
SERVES 6–8
* ¼ cup olive oil
* 1–2 bay leaves
* 1½ bulbs of garlic, roughly chopped
* 2 28-ounce cans stewed tomatoes, sliced
* 4 tablespoons sugar
* 1 6-ounce can tomato paste
* ½ cup grated Parmesan cheese
Heat up the olive oil over medium-high heat in a medium stockpot or sauce pan. Sauté the bay leaves and garlic until the garlic becomes soft: about 3–5 minutes. Be careful not to let the garlic burn. Add the stewed tomatoes and sugar and bring the sauce to a light simmer for about 20 minutes. After simmering, stir in the tomato paste and Parmesan cheese. Let the sauce lightly simmer for another 10 minutes. Serve with the pasta of your choice.
JUNII'S SPINACH SALAD WITH BALSAMIC VINAIGRETTE
SERVES 4 –6
* 2 bunches of fresh spinach: about 4–6 cups
* 2 cups sliced strawberries
* ½ cup balsamic vinegar
* 2–3 tablespoons light agave nectar (to taste)
* 1/8 cup olive oil
* Salt and pepper to taste
Rinse the spinach well and drain the water thoroughly. Place spinach in a large salad bowl. Add the strawberries. Combine the balsamic vinegar, agave nectar, and olive oil in a small bowl. Add salt and pepper to taste. Toss in the dressing with the spinach and strawberries. Serve promptly and enjoy!
BILL & JUNII'S GARLIC BREAD
SERVES 4–6
* 1 loaf of ciabatta bread
* ¼ cup unsalted butter, melted
* 2 teaspoons garlic salt
* Salt and pepper, to taste
Preheat the oven to 400°F.
Slice the loaf of bread in half, lengthwise. Brush each half with the butter and sprinkle the garlic salt evenly. Set on aluminum foil and slide onto the middle rack of the oven for about 15 minutes, or until the bread is nicely toasted to your liking.
CHAPTER 4BLAKE BRAND
John and I thought it would be cool to have Blake in the book, not only because he is an awesome tattooer and all-around great guy, but because he lives a vegan lifestyle. We thought it was important to represent, and who better to do that than Blake Brand? Blake has been tattooing for fourteen years and works at State of Grace Tattoo in his hometown of San Jose, California. He is an avid surfer and in another lifetime would have loved to be a firefighter. Another creative passion he's had for a few years now is making surfboards from scratch. Blake is really into the precision and concentration it takes to make a surfboard, which is also why he enjoys cooking, and tattooing for that matter.
Blake's journey to veganism started out as going vegetarian. He slowly started cutting out dairy, eggs, and other nonvegan ingredients from his diet. Being vegan does not define Blake, however, and he never judges people who are not vegan. Having said that, he does from time to time find it difficult to see eye to eye with nonvegans on some issues. But Blake would never push his opinions on others — he is literally one of the nicest people I have ever met!
Understandably, the only nonvegan food he misses is a good pizza. There is just something about the combination of flavors that he misses.
He wanted to debunk one misconception about being vegan: that it is expensive and difficult to cook a good meal. That is definitely not so, as I see from his delicious lunches every day! Blake's recipe is an original creation. His advice to beginner vegans is to follow recipes at first and build your own style from there. Thanks, Blake — definitely food for thought!
BLAKE'S VEGAN TACOS & CEVICHE
SERVES 2–3
Tacos
* 1 coconut, broken open and meat scraped out
* 2 tablespoons lemon pepper or spice of your choice
* 1 15-ounce can black beans, strained
* 2–4 tablespoons nutritional yeast (to taste)
* ½ avocado, sliced
* Corn tortillas
* Salsa of choice
Marinate coconut meat in spices for 20–30 minutes.
Put the beans and nutritional yeast into a small saucepan and heat them up on medium-low heat. Stir occasionally.
While the beans are heating up, grill or sauté the coconut meat for 2–3 minutes, or until browned and slightly crisp, then dice into bite-sized pieces.
Take beans and coconut meat off the heat and assemble your tacos with the beans, coconut meat, avocado, and salsa to taste.
Tempeh Ceviche
* 1 4.2-ounce package of raw tempeh
* 2–3 tomatoes, diced small
* ½–1 red onion or yellow onion, diced small
* 3 serrano chilies or jalapeños, chopped
* ½ bunch of cilantro, chopped
* ½ avocado, diced
* 3 lemons or 4 limes, juiced (or to taste)
* 1 15-ounce can of pinto beans, strained
* Salt and pepper to taste
* 2–3 butter lettuce leaves
Slice the tempeh and steam over the stove for about 30 minutes. When it's finished steaming, the tempeh should be a bit softer, so mash it with a fork into bite-sized chunks.
Mix tomatoes, onion, chilies/jalapeños, cilantro, avocado, and lemon/lime juice in a bowl and throw in the tempeh. Let the tempeh marinate for about 30 minutes.
Meanwhile, heat up the pinto beans in a small saucepan over medium-low heat, stirring occasionally.
Once the beans are warmed through (do not let them start to boil), add them to the ceviche. Salt and pepper to taste.
Serve over the butter lettuce.
CHAPTER 5CAROLYNN SPENCE
Carolynn Spence is the executive chef of the legendary Chateau Marmot in Hollywood, California. The hotel is a landmark, and meals there tend to be eaten by a literal "who's who" of the silver screen. Needless to say, Carolynn has cooked for some very famous people! Being the chef of such a huge operation is extremely time consuming, so I was struck by how accommodating she was! Thank you so much, Carolynn, for being so generous with your time!.
Carolynn has been cooking for over two decades and started out on the East Coast (her old stomping grounds). Cooking followed a natural career progression for her. In her words, "It was one of the only careers that welcomed the quirky, the tattooed, the punk rock kids!" I totally agree with her and think that her statement holds true today more so than ever! Carolynn is also quite proud of her 1969 VW Squareback — perfect for all the surfing trips she never has time to take!
As far as tattoos go, her favorite ones are always her most recent ones. She was particularly fond of a piece by Robert Ryan — and we couldn't agree more! For tattoo advice, Carolynn feels that people shouldn't always worry so much about the reason for the tattoo — just do it for the art itself!
Avocado Cream
* 2 ripe, soft avocados
* ¼ cup crème fraîche
* Sea salt and pepper, to taste
Cut the avocados in half, open, and take out the seed. Then take a large spoon and spoon out the avocado from the shell. Place the avocado in a blender. Add the crème fraîche and blend until smooth. Salt and pepper to taste. Cover and set aside in the fridge.
CAROLYNN'S FRIED GREEN TOMATOES
SERVES 4–6
* 1 cup vegetable oil, for frying, divided
* 2 ears of sweet corn, kernels shaved off husk
* 3 medium-sized green tomatoes, sliced into
¼-inch slices
* 1 cup chickpea flour
* Salt to taste
In a frying pan, heat up a tablespoon of the vegetable oil on medium-high heat and lightly sauté the corn until it starts to brown/char. Take off the heat, place the corn in a bowl, and set aside.
Heat the rest of the vegetable oil in a small saucepan until it hits 370–390°F. Lay down a couple of layers of paper towel on a plate. Dredge the tomato slices in the chickpea flour and deep fry, one by one, until golden. Let the oil heat up again between tomatoes if you are doing multiple batches. Place the fried tomato slices on the paper towels to let some of the excess oil get absorbed. Very lightly salt each of them.
Bacon Vinaigrette
* 9 ounces bacon, fried to desired crispiness and cut into small, bite-sized pieces
* 4 tablespoons fat from the bacon
* ½ cup apple cider vinegar
* 2 teaspoons brown sugar
* 1 teaspoon whole Dijon mustard
* Salt and pepper to taste
Heat a large frying pan over medium-high heat. Brown the bacon to desired crispiness, between 4 and 6 minutes. Drain all but 4 tablespoons of fat and set bacon aside. Heat up the 4 tablespoons of fat in the frying pan over medium-low heat and whisk in the vinegar, sugar, and mustard. Slice the bacon into bite-sized pieces and add to the dressing. Salt and pepper to taste.
Assembling the Salad
* 1 bunch of frisée
* 6 purple plum tomatoes, quartered
* ½ red onion, small dice
Toss the frisée, tomatoes, corn, and onion in a bowl with the bacon vinaigrette. Place on a small plate for each serving. Cut the tomatoes in half and arrange on top of the frisée. Add a dollop of the avocado cream on top of the tomatoes. Enjoy!
CHAPTER 6CATS
I love Cats! We always have a great time when we meet up, which is never as often as I would like. It's ironic how the distance between different parts of the Bay Area can feel like you are living in different states! Cats is from Liverpool, England, and has been tattooing for over six years. I met her while she worked at 2 Spirit Tattoo in San Francisco but, sadly for the Bay Area, she and her fiance Roxx have moved to the LA area. Cats and Roxx are animal lovers and have two amazing dogs and two beautiful horses. When not tattooing, most of her free time is spent with Roxx and their lovely animals! Recently, Cats and Roxx have switched to a sugar-free diet, evident in the recipe she submitted. While this may seem like a challenging diet, Cats has experience with specific nutritional diets. Of all the dietary lifestyles she has tried, Cats felt that the raw diet was the most difficult to maintain. Through these various experiments in the dietary spectrum, Cats firmly believes that moderation is key. This recipe for mini lemon cupcakes is a great starting point for those who want to try to go sugar free, gluten free, and even vegan. These cupcakes are super easy to make and taste great!
CATS'S MINI LEMON CUP CAKES
(FLOURLESS AND SUGARLESS)
SERVES 6–8
* 3 cups unsweetened shredded coconut
* 1 lemon, zested and juiced
* ¼ cup maple syrup
* ½ teaspoon sea salt
* ½ teaspoon baking soda
* ½ cup frozen blueberries
* 24 fresh blueberries
Preheat oven to 350°F. Place coconut in a blender and blend for 5 minutes. In the meantime, zest a lemon, juice the lemons, and measure the maple syrup, salt, and baking soda. After the 5 minutes, add the lemon juice and maple syrup. Blend for another 5 minutes. After the second 5 minutes, fold in the salt, baking soda, and frozen blueberries. Line each mini cupcake mold with a paper cupcake liner. Fill each cupcake mold with cupcake mix until they are about ¾ full. Place in the oven for 25–27 minutes or until golden. Take out of the oven, top each muffin with 1 blueberry each, and let cool for 15-20 minutes. Enjoy!
(Continues…)
Excerpted from "Knives and Needles"
by .
Copyright © 2019 Molly Kitamura.
Excerpted by permission of Schiffer Publishing, Ltd.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Freddy Corbin Freddy's Apple Pipe, 6,
Aithor Zabala Aithor's Spanish Omelet, 10,
Bill Salmon & Junii Shimada Bill's Tomato Sauce, Junii's Spinach Salad, & Bill & Junii's Garlic Bread, 16,
Blake Brand Blake's Vegan Tacos & Ceviche, 24,
Carolynn Spence Carolynn's Fried Green Tomatoes, 32,
Cats Cats's Mini Lemon Cupcakes (Flourless and Sugarless), 40,
Chad Koeplinger Chad's Homage to Korma Curry with Purple Rice, 48,
Chris Brand Chris's Bacon & Squash Tortellini, 56,
Chuey Quintanar Chuey's Mother's Quesadillas de Oaxaca, 66,
Doug Hardy Doug's Steak au Poivre, 74,
Drew Flores Drew's Huevos Rancheros with Homemade Salsa, 80,
Eric Gonzalez Eric (& Family)'s Chicken & Potato Tacos, 86,
Horitomo Horitomo's Karaage, 96,
Jason Kundell Jason's Pacific Northwest Salmon Burger, 102,
Jeff Croci Jeff's Charcuterie (Nontraditional Lonza), 110,
Jen Lee Jen's Brunch: Sausage-and-Mushroom-Stuffed Tomatoes with Toast, 118,
Jose Morales Jose's Heart Attack Mushrooms, 124,
Joseph Haefs Joseph's Grandmother's Baked Apples, 126,
Juan Puente Juan's Grilled Chicken & Jalapeños with Brussels Sprouts and Bacon, 130,
Koji Ichimaru Koji's Amaticiana Pasta, 138,
Mary Joy Scott Mary Joy's Shortbread & Spiced Tea, 146,
Megan & Ryan Sanchez Megan & Ryan's Vegan Churros, 152,
Philip LaRocca Philip's Drink Recipes, 156,
Rob Struven The Struvens' Family Seafood Chowder, 164,
Steve Looney Steve's Samoan Oka with Boiled Green Banana, 172,
Teddie Scott Teddie's Guava Ribs with Lobster-Stuffed Mushrooms & Avocado Jelly, 178,
Tony Gemignani Tony's Pizza Diavola, 188,
Yoshiyuki Maruyama Maruyama's Himono, 196,
Zac Scheinbaum Zac's Southwestern Guacamole & Margarita, 202,
John Agcaoili John's Bruschetta, 208,
Molly & Taki Molly & Taki's Milanesa di Napolitana, 214,