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art1 /ärt/

noun

noun: art; plural noun: arts; plural noun: the arts

1.  the expression or application of human creative skill and imagination, typically in a visual form such as painting or sculpture, producing works to be appreciated primarily for their beauty or emotional power.

2.  the various branches of creative activity, such as painting, music, culinary, literature, and dance.

LOVE ART! Naturally I am a creative person and this spills over into all that I do.  Obviously what brought you to my blog is “Culinary Arts” whether that be for a recipe, check out content or inquire about my services (feel free to hire me LOL). Art has been apart of my life since I was a little boy, its something about the many layers of connectivity in art that’s a second necessity of oxygen for me.  Fortunately I am blessed to indulge in many mediums of art that I love and others can appreciate as well. Visual arts is my first love, culinary comes in as a strong second and beaded arts has developed over the last 8-9 years; I have been blessed to sell all forms of my art.  In the main blog image (above) I am actually wearing some of my beaded designs; I create those in a very present space where I allow the jewelry to speak to me.
Towards the end of 2018 I found myself longing to be around some creative energy.  Each year there is a international art show held in Miami, FL called Art Basel where art from all over the world is displayed for artist, patrons and collectors to enjoy. I was first introduced to Art Basel during college attending Johnson & Wales University in North Miami, since then I try my best to attend the show every other year.  This year was my first time attending the show in almost 5 years so I was beyond excited.
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Art Basel show brings the international artworld together, with the world’s leading galleries showing the works of over 4,000 artists. A full program of artworld talks takes place each day. Exhibitions and events are also offered by cultural institutions in Basel and the surrounding area, creating an exciting, region-wide art week.

In their American show, leading galleries from North America, Latin America, Europe, Asia, Australia, and Africa show significant work from the masters of Modern and contemporary art, as well as the new generation of emerging stars. Paintings, sculptures, installations, photographs, films, and editioned works of the highest quality are on display in the main exhibition hall.

 

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The images above I photographed from inside some of the main galleries.  The art consisted of various mediums from paper, gun shells, metal, glass, vinyl records and so many more. Over the years the once “formal” art scene has made its way into the urban neighborhood called Wynwood Art District. This area is where everyone displays their own individual creativity from street art, clothing, to food and fashion. I felt the most at home here being surrounded by the art lovers and feeding off the atmosphere.  Art is a blended encounter of spiritual and human intimacy.

I would recommend if you have the opportunity to travel to Miami you should immures yourself into the culture and experience all that it has to offer. Miami is the only location you can visit in the USA.  Below I put a link for you to learn more about the experience.

http:///www.artbasel.com/miami-beach

Thank you for taking the time out to read my blog and don’t forget to tap into your creative genius!

Chef Mark P. (A.K.A. Artist)

“Art enables us to find ourselves and lose ourselves at the same time.”

Thomas Merton

I remember as a kid seeing “Brussels Sprouts” in the grocery store and thinking to myself WTF is that? My mother never cooked brussels sprouts and it was not until I got into my adulthood while advancing my education in culinary that I now love them.  Roasting the sprouts in the oven is by far my favorite cooking method; the slightly chard borderline burnt taste somehow compliments the natural flavors of the sprouts.  In my recipe below I compliment the sprouts with the tanginess of balsamic and the saltiness of the parmesan cheese.  Happy Eating!!!

 

Crispy Brussel Sprouts w/ Balsamic Chili Glaze

Prep Time: 10 Min

Cook Time: 20 Min

Total Time: 30 Min

 

Ingredients

1 lb fresh Brussels sprouts

1.5 tbsp olive oil

1/2 tsp kosher salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp fresh ground black pepper

Grated Parmesan Cheese (Optional)

Chili Balsamic or Regular Balsamic Glaze (Optional)

 

Directions

  1. Preheat oven to 425. Cover a baking sheet with parchment paper and set aside.
  2. Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half.
  3. Drizzle olive oil over the chopped sprouts and then toss to combine. Season with salt, pepper, onion powder, garlic powder and spread the sprouts out evenly over the baking sheet.
  4. Roast for 20-25 minutes or until the sprouts are tender-crisp.
  5. Drizzle with balsamic glaze and Parmesan cheese sprinkle with salt to taste (if needed).

Although I personally prefer not to eat beef; its something about “Oxtails” that remind me of home. I got first introduced to oxtails while living in Miami through my extend Caribbean family.  Its cooking method is a reminisce of love for details and preparation, which requires time and patience something we all can increase in practice. This reminds me of that famous phrase “Set it and forget it” LOL but check out my own twist on this island classic!

Chef Mark P.

Braised Oxtails

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 4 hours 10 minutes
Servings:  6 people

Ingredients

  • 2 –3 tablespoon cooking oil
  • 1– 2 pounds oxtail cut up medium pieces
  • 1  yellow onion chopped
  • 1 tablespoon smashed garlic
  • 3-4 springs fresh thyme
  • ½ teaspoon smoked paprika
  • 1/2 teaspoon all spice
  • 1/2 cup baby carrots
  • 1 tablespoon ketchup /tomato paste
  • 1 Whole Scotch bonnet pepper
  • 2 green onions chopped
  • 4-5 tablespoons Graces Oxtail & Stew Seasoning
  • 1 Tablespoon Worcestershire sauce
  • 1-2 teaspoon curry
  • 2-3 cups vegetable stock
  • 2 cups water
  • 15 ounce can butter beans , rinsed and drained (optional)
  • Salt to taste

Instructions

  1. Season oxtail with graces oxtail seasoning. Set aside (or let set overnight for full flavor impact)
  2. In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
  3. Add onions, green onions, garlic, carrots, thyme, all spice, Worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, and curry powder, stir for another minute.
  4. Then add about stock and water , it’s best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 3-4 hours, occasionally stirring the saucepan. (or place in oven for the same amount of time; covered)

  5. About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock.
  6. Season with salt according to preference.

I have a fixation for ASIAN food! I remember the 1st memorable moment when I feel in love with Thai coconut curry soup.  I was in my early twenties and I was at lunch my boss “Gloria” from when I was working for a cruise line call center (pre-chef life). The flavors exploded in my mouth and I was instantly hooked.  Over the years I developed my own recipe for Thai Coconut Curry Soup and I am happy to share with you below…. put your apron on and enjoy!

Chef Mark P.

Thai Coconut Curry Chicken Soup

Prep Time :5 minutes
Cook Time :12 minutes
Yield : 4 servings

Ingredients

3 Chicken breast
1/2 teaspoon 5 spice
2-3 Tablespoon Thai red curry paste
1 Tablespoon Coconut Oil
1 Tablespoon diced Ginger
2 Teaspoon Garlic
1/2 chopped Onion
1 Red bell pepper large dice
1 Green bell pepper large dice
1 Carrot sliced
1/2 cup chopped fresh green beans
1/2 cup sliced mushrooms
1 1/2 Tablespoon brown sugar
3 cans Coconut milk
Fresh basil leaves – A handful
Sliced jalapeño & chopped green onions (optional)

Instructions

Cut the chicken breast into thin strips and season with 5 spice, salt and pepper, set aside.
Have all your vegetables ready. Minced the garlic. Set aside.
In a medium to large non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice sear on them but not fully cooked. Add the ginger, garlic and the vegetables and fry for another minute, add the Thai red curry paste and sugar. After 1 minute, add the coconut milk. Taste and adjust if needed. If it’s a bit thick you can add water or chicken broth. If you want it to be a bit spicier add more red curry paste. Turn off the fire and add the basil leaves. Serve with rice noodles and garnish with jalapeños and green onions.

 

** NOTE: To make this a completely vegan dish replace the chicken with cubed boiled or steam sweet potatoes. You would add the potatoes in with the coconut milk and add a extra 10 minutes to simmer on low***