Tuesday, January 28, 2014

Jeff Koons & Ron Driscoll Make Balloon Dogs & More Fun Balloon Animals + Victor Nunes's Shows Off His Fun Doodles + FOOD: Spicy Shrimp Creole Dip

Balloon Dog & More!

Jeff Koons' balloon dogs are bringing record breaking prices at auction.

Jeff Koons’s Balloon Dog has been lauded as one of the most beloved of all contemporary sculptural forms, having graced the rooftop of New York’s Metropolitan Museum of Art, Venice’s Grand Canal, and Versailles Palace outside Paris. This past auction season, the artist’s monumental Balloon Dog (Orange) — a timeless and universal monument to the joys of childhood—came to New York's Christie's Auction House as a leading highlight of their Post-War & Contemporary Art Evening Sale. Having sold for $58.4 million, this Jeff Koons sculpture is now the most expensive artwork by a living artist ever to have been sold at auction.

He has done other balloon sculptures also, rabbit, snake, flowers, Venus....
We thought it would be fun to show a real master of inventive balloon sculptures, the artworks of Ron Driscoll.

These are made from real balloons!


To see 365 balloon works by Ron Driscoll, click on video below
All designs are copyright Ron Driscoll© 2013.


Doodles with
Found Objects
Another artist using unusual media is Victor Nunes. He makes his pictures using everyday objects and food.
All images below are copyright Victor Nunes © 2013.

Spicy Creole
Shrimp Dip


4 large eggs
2 pounds small, raw peeled Louisiana shrimp
1 jar (16 oz) of Zatarains Creole mustard (may substitute: spicy brown mustard)
1 jar (5.25 oz) of Zatarains prepared horseradish (may substitute: any prepared horseradish)
1 cup canola oil
1 tablespoon lemon juice
1 cup yellow onions, diced small
1 cup green bell pepper, diced small
1 cup celery, diced small
Salt and pepper to taste
Louisiana hot sauce to taste

In a large pot of cold water filled to the half way point, add the eggs.  Turn the burners to high and bring the water to a boil and immediately turn off the heat.  Cover the pot and let sit for 12 minutes.  Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water.  Peel the eggs and dice.  Place the diced eggs in a bowl, cover and refrigerate.
In the same pot of water on high heat, bring it to a boil.  Add the raw shrimp.  Bring the water back to a boil and cook for approximately 5 minutes.  Remove one of the larger shrimp and test for doneness.  If done, turn off the heat.  Immediately remove the pot and strain the shrimp into a colander.  Rinse with cold water to stop the carryover cooking and then place in the refrigerator to cool.
In a large mixing bowl, add the mustard, horseradish, oil and lemon juice.  Stir to combine.  Add the diced vegetables and stir.  Add the boiled eggs and stir to distribute evenly throughout the mixture.  Add salt, pepper and hot sauce to your taste.
Add the shrimp and stir to distribute the shrimp evenly throughout the mixture.  Cover and refrigerate until chilled (or overnight).
TO SERVE: Fill a bowl with the dip and place it on a tray surrounded with crackers (Ritz).  Serve with your choice of adult beverage!
You can double or triple all the ingredients to make more. This dish is even better if made ahead, the flavors meld and the dish will keep for a week. Re: the horseradish - use pure prepared horseradish only not creamy horsey sauce. 

Until Later, 

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

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