Saturday, November 19, 2011

art - snowboards (NEW)

   First light                                            Fresh

Tuesday, November 1, 2011

Recipe - Warm Cucumber Salad

I am currently preparing for the next two trips to Key West - James Coleman gallery, which will then be followed by my move to Scottsdale Arizona to attend the 3 month 'Celebration of the Art' Event.

Today is a fun and unusual  mix - Warm Cucumber salad.........

Olive oil
Red chili
Sesame seeds
Orange pepper
Been sprouts
Pear vinegar
Maple syrup
Collard greens

Pre-cook/crisp the bacon then dice.
Slice all ingredients prior to cooking, as the wok will cook very fast and therefor you may end up burning things as you are trying to prepare....
In a wok or deep pan, warm the olive oil and then add cut garlic and onions, when transparent, add mushrooms and asparagus. When veges start getting a slight brown on the edge, add collard greens, red chilies bacon, orange pepper, sesame seeds. The collard greens should not wilt but are get a nice steam.
Add Cucumber and been sprouts, and mix for two minutes just to heat, then add the rest of the ingredients and serve straight away.........
Good with Steak! 

Thursday, October 13, 2011

Art - new for Florida shows

diffused reflections

Ive been hard at it in the studio and here are a couple of the new mahogany boards - both are 7ft. Really enjoyed creating these and wanted to delve deeper into my green palette

emerald city

Well the show is during Key West's Fantasy Fest - so playing around, I created both these wall sculptures using fiberglass casts and wrapping them in gold leaf to create a great, different canvas.......

Saturday, October 8, 2011

Recipe – Ratatouille – super easy

So after my wife and I watched the movie Ratatouille at least once a day for six months – thanks to Chilli, I really was intrigued in knowing what this European dish is.
After researching and some experimenting on my own behalf, here is the recipe I came up with and as a side note, if you have young kids – it is really fun for them to be a part of the preparation and cut up the veges – easy to slip some in their mouth as they are cutting and they are usually (not always) interested in something they created.
Ingredients (and this will feed a family of four with enough for tomorrows lunch)
Any and all squash/pumpkins you can find
Last night I used,
Butternut Pumpkin
Acorn Pumpkin
Summer Squash (or patty pan squash)
Yellow Squash
Green Squash
Yams or sweet potatoes – these are so good in it.

a couple of large tomatoes
a couple of large Onions
baby carrot – don’t cut these
full garlic
1 leak
can of tomato paste
grape seed or olive oil

(split peas if you want to use these)

Salt or if Brags Amino Acids if you prefer to cut the salt which is what I used.

Slice all veges into a about a 1/8 to a ¼ inch thick.
In a big casserole dish a threw about a hand full or more of split peas on the bottom as I know there will be lot of liquid in this dish and they will help keep the flavor – this is an option, then start alternatively stacking all veges vertically and place the baby carrots and leaks in all the crevasses that are left.
Chop up the garlic and put it over the top, along with the basil and maybe some more of the split peas along with a good splash of oil (grape or olive).
Spread over the tomato paste and sometimes I add about a ¼ of a cup or less of chicken stock to kick things off.
Put the lid on the dish then place in an oven at 350 °F for about an hour and a half – there is no issue on a little longer or less, it just depends on how you want your veges, I like mine real soft so the flavours go thru out……..
Serve in a bowl and if you want to kick it up, put some hot sauce on it – I use an olive oil that I have a bunch of chilies soaking in it!

Monday, October 3, 2011

Recipe - Ono and Bacon

Clean fish (cut of skin and bloodline)
seasoned, s/p onionsalt. garlic salt, and then spread some tomato paste over the top of it. Wrap the fish in bacon all the way around and hold with toothpicks.
Place in middle rack of oven at 360 degrees for about 10 min or so

Try this as a nice side salad

chickpeas or garbanzo beans
rock salt and grapeseed oil

Sunday, September 25, 2011

Recipe - banana crepes

Nice and simple!
As a kid, I remember learning to make them, and then every weekend making a whole stack.
If I was in a great mood, my sisters, mum and dad would all be eating, if not, they hovered around my plate until I could not eat any more, and then I would throw the rest to the seagulls that hovered my plate.........
Happy Bday
Made these this morning as it is Liz's Bday.

(By the way, I don’t really measure anything - I just watch the consistency)

Vanilla essence
1 egg

In a bowl pour about a cup or two of milk, crack the egg and add a dash of vanilla essence and a pinch of salt. Start whisking and add the flour until you can take out the whisk and the mixture turns around the bowl once before stopping. If it keeps going – add more flour or if it does not turn by itself – add more milk…….
Slice the banana and start heating the pan with a little bit of spray oil. I usually have the heat just south of high. Pour the batter into the pan so that it spreads out to be the size that you wish – remember crepes are thin and you lift the pan to move the batter around! Place in the slices of banana once the pancake is in the pan, and turn when slightly brown – will only take a few minutes either side.
Either use syrup to top or my favourite is sprinkle sugar and pour lemon juice over it – I lived on these in Indonesia as they are a breakfast staple for all traveling surfers

Monday, September 19, 2011

Recipe - Ono not figs!!

Using Ono bellies, which is a fish version of pork loins (Ono can also be substituted with a firm white fish like sea bass or groper)
Cut up a handful of figs, a couple of large garlic cloves and simmer in about two cups of white wine and chicken stock. Let it reduce on high while you prepare the fish.

Clean the ono by cutting off the skin and the red blood line which will give you two almost cylindrical pieces.
Pan sear the ono for about ten minutes, it is a firm fish like salmon and wont fall apart. I like to use a little bit of olive or grape seed oil and a touch of bacon fat to give it that smoked taste.
Once you feel the ono starting to get firm, add smoked paprika to the figs and wine reduction and little salt/pepper, Normal paprika does not really have the kick that the smoked version has but it will do.
Reduce the heat of the ono and then added the wine/fig reduction to the pan, cover the pan with the top and let simmer for another 5-10 minutes allowing the moisture to enter and cook the fish.

This really goes well with a salad or even with strong greens like Kale or Collard greens

Saturday, September 17, 2011

Art - Pacific Crest Gallery Tahoe


Mt Tallac painted live @ Pacific Crest Gallery Tahoe.
July 2011
Family came and not one of them offered to clean my brushes!!!

Art - Maui Blues and Old Lahaina

Painting Maui Blues and Old Lahaina live @ Images Gallery Maui.
August 2011

Art - Pina

painted live @ Thomadro Gallery, Haleiwa Summer 2011
based on the red mud found in the pina fields

Wednesday, September 14, 2011

Recipe - Anzac Biscuits

Growing up, I had a mother and grandmother that cooked insanely. From a pantry stocked with food, to the end of the month when all that was left was noodles, a few eggs and what ever was hidden behind the milk - both ladies could create a feast.......

Anzac stands for Australian, New Zealand Army Corps that fought in Gallipoli and Turkey during WW1 - we celebrate this memorial day on the 25th of April every year. These biscuits were made and sent over seas to the boys, and were created to have a long shelf life --- they are as Australian as Vegemite.

Easy to make!

Anzac biscuits are believed to be a variation of a traditional Scottish oatmeal biscuit sent to the soldiers by their family during World War 1 They were not given the name ANZAC biscuits until after the war and they were sold to raise money to help returned soldiers.

1 cup rolled oats
1 cup plain flour
1 cup sugar (can use brown)
3/4 cup coconut
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water

Combine oats, flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat till melted. Mix soda with boiling water, add to melted butter, will fizz up, stir into dry ingredients. Place tablespoonfuls of mixture on lightly greased oven tray allow room for spreading, cook in slow oven 20 minutes. Loosen while warm , then cool on  trays.


Website Creation

I put as much creative spirit/personality into all my online profiles so that I hope all can enjoy and feel the spirit of which I am trying to release..........
But dam it is a lot of work - someone get me a coffee


Tuesday, September 13, 2011

In the beginning!

With this blog, I hope to share new work, thoughts, directions, some personal things (that I guess would then be public if they are on this blog!!) and even recipes - as I love to cook too! 
So I hope you enjoy my work along with, become closer to the artist - Please enjoy, and I love feed back as well (sometimes - but hey I am just an every day guy that loves to create and is able to put his feelings and emotions onto a canvas)