PULSE Art Fair NY 2012 + Bourbon Chicken

At Pulse Art Fair 2012: Annie Han's "2 Lead Pencils" a large installation at entrance to the fair.

ART

Enjoy our tour around the Art World, literally, as we finish-up our coverage of the May 2012, NYC Art Fairs. This issue we look at PULSE ART FAIR, NY 2012.

Ivan Capote's "Happiness" created from Rubber Erasers & Graphite, an edition of 3 at Habana Gallery, La Habana, Cuba.

Patrick Heide Contemporary Art, London, UK. had a LED light work, Hans Kotter, which scrolls through different color sequences or it can be controlled to create the color you prefer in the moment.

Artist: Anne Lindberg "thread drawing 09" rayon thread, tied to staples in the wall, creates a powerful corner sculpture. Carrie Secrist Gallery, Chicago.

TORCH Gallery, Amsterdam, presented this taxidermied horse with "Keen-like" eyes and wearing special horse roller skates.

Kim McCarty "Untitled" watercolor at Morgan Lehman, NY

Louise Bourgeois "MOSQUITO"
colored pencil on paper
at Richard Levy Gallery

A large work of art is sold at Richard Levy Gallery.

Fred Wilson "Drip Group" blown glass  Rena Bransten Gallery, San Francisco, CA

Mia Rosenthal "After Kensett, Along the Hudson" Gallery Joe, Philadelphia, PA (detail below) Ink on paper

(detail 1) Mia Rosenthal "After Kensett, Along the Hudson" Gallery Joe

(detail 2) Mia Rosenthal "After Kensett, Along the Hudson" Gallery Joe

Sharka Hyland "Nabokov, King, Queen, Knave" Gallery Joe, Philadelphia, PA 12 x 18 inches

(detail) Sharka Hyland "Nabokov, King, Queen, Knave" pencil drawing on paper at Gallery Joe 

Christopher Russel "After the Golden Age" 41 glazed terracotta sculptures, Julie Saul Gallery NY

Darren Lago "Coke 45" (ivory handled) Davidson Contemporary, NY

Darren Lago "Mickey de Balzac Petit Noir" resin, Davidson Contemporary, NY

Kiel Johnson (various cameras) chipboard and fabric, Davidson Contemporary, NY 

Jonathan Delafield Cook, Charcoal on Paper, Purdy Hicks Gallery, London

Jonathan Delafield Cook, Charcoal on Paper, Purdy Hicks Gallery, London

(detail) Jonathan Delafield Cook, Charcoal on Paper, Purdy Hicks Gallery, London, UK.

Julie Oppermann "Untitled" silkscreen on black paper Galerie Stefan Ropke, Cologne/Madrid

Michael Anderson, The Butcher's Daughter (gallery) Ferndale, Michigan

Artist Philippe Pasqua at Zemack Contemporary, Tel Aviv

Philippe Pasqua (detail)
Zemack Contemporary

Tel Aviv

Raissa Venables, Jewel Room, Grunes Gewolbe, Photographic C-Print, Wagner +Partner (gallery), Berlin

Rbecca Horn, "Oyster Piano" Galerie Stefan Ropke, Cologne/Madrid

Beverly Fishman "One A Day" blown glass, Galerie Richard, Paris/NY

Jan De Vliegher "Venus Disarming Cupid" Oil on canvas, 79"x79" Mike Weiss Gallery, NY

(detail) Jan De Vliegher "Venus Disarming Cupid" Mike Weiss Gallery, NY

Hadieh Shafie, "Pages" acrylic & ink on paper with Farsi text "eshghe" (love) Pentimenti gallery, Philidelphia

Hadieh Shafie, "Pages" (detail)

Eric van Straaten "Venus"

3D printed sculpture, Edition of 3

TORCH Gallery, Amsterdam

Richard Roth, Acrylic on Birch at Tomlinson Kong Contemporary, NY

Tibi Tibi Neuspiel, shrimp/infinity wall sculpture at Narwhal Projects, Toronto

Yuval Yairi, Multiple Photo Composition, Zemack Contemporary, Tel Aviv

PULSE Art Fair was held at The Metropolitan Pavilion, 

125 West 18th Street, NYC.

(All photos  were taken with permission of the fair and are © Copyright 2012 Jack A. Atkinson. 

Images © individual artists, fabricators, respective owners or assignees.

)

FOOD

Bourbon Chicken

Recently, I visited a food court in a nearby shopping mall, with all of their different cuisines.  As I walked past four out of the ten restaurants in the food court, I was offered different versions of Bourbon Chicken. It seems people who go to Shopping Malls love "Bourbon Chicken". This sweet desert-like chicken was also available on two other menu boards, although those venues didn't offer me a sample. That made a total of six out of ten restaurants, in one small space, all serving the same entree! 

The market has spoken! If you are, or know, a devote of Bourbon Chicken, here is the recipe.

Bourbon Chicken

Ingredients:

2 large boneless, skinless chicken breasts, cut into bite-size pieces

1 Tablespoon olive oil

1 garlic clove, minced

1/4 teaspoon dried ground ginger

1/4 tsp. ground cayenne pepper

1/4 cup apple juice

1/3 cup light brown sugar

2 Tablespoons ketchup

1 Tablespoon cider vinegar

1 Tablespoon Bourbon Whiskey

1/3 cup reduce sodium soy sauce(optional)

1 Tablespoon cornstarch/1 Tablespoon water 

Directions:

Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.

Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a boil.

Reduce heat and simmer for 20 minutes - until chicken is cooked through.

If you prefer a thicker sauce add 1 tbsp. cornstarch dissolved in 1 tbsp. of warm date and add a little at at time to reach the desired consistency.

Serve over rice or Chinese noodles.

Southern U.S. and Chinese cuisines come together in this recipe, which combines good bourbon whiskey with soy sauce. 

Serves 4.

-------------

A recipe for chicken thighs, not cut up:

Ingredients

• 1 1/2 pounds chicken thigh meat
• 2 tablespoons olive oil
• 1/4 cup light soy sauce
• 2 tablespoons red rice vinegar or red wine vinegar
• 2 tablespoons Jim Beam bourbon whiskey
• 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
• 1 green onion, washed and cut into thirds
• 2 slices ginger
• 2 cloves garlic, crushed

Preparation:

Place the chicken thighs in a shallow 9 X 13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight (you can use a zip lock bag, also). Mix things up occasionally to make certain all parts of the chicken are being coated in the marinade.

Preheat the oven to 350 degrees Fahrenheit. Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced, or a meat thermometer reads 170 degrees Fahrenheit in the thickest part of the thigh. Serve hot.

You can also use boneless, skinless breast meat, garlic powder instead of fresh garlic and ditto for the ginger and the meat can be grilled or cut in pieces and stir fried, instead of baked. 

Until later,

Jack

All photos of the Art Fair are © Copyright 2012 Jack A. Atkinson and were taken with permission. ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2012 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees