Affordable Art Fair Spring 2015, NYC (#2 continued) + FOOD: Pan Blackened Fish

Nelson De La Nuez- The King of Pop Art®, "Shoe Diva"
Bruce Lurie Gallery, L.A., CA

ART
Affordable Art Fair 
Spring 2015, NYC
Issue #2

Affordable Art Fair’s mission is to promote emerging artists and make contemporary artwork affordable and accessible to all.

Alain Kurylo, "Empreinte",
bronze, ed. of 12,
Carina Haslam Art

Craig Alan, "Dali" Populus Figurative Series
LCFA lawrence cantor fine art

Craig Alan, "Enchanting" 40" x 40" Populus Figurative Series
LCFA lawrence cantor fine art

Craig Alan, "Enchanting" detail, LCFA lawrence cantor fine art

Craig Mooney, "Picknic", oil on canvas, Carina Haslam Art

Gary John, "Comics" acrylic on Korean Newspaper, 30" x 30"
Bruce Lurie Gallery, Los Angeles, CA 

Michael Suchta, "Captain Marvel", Acrylic on 7 layers of Plexi
Bruce Lurie Gallery, Los Angeles, CA

Nelson De La Nuez, "Rock 'em Sock 'em", Mixed media on canvas
Bruce Lurie Gallery, Los Angeles, CA 

Rodger Stevens, "Glyph (target fixation)"
silver and maple, 4" x 5" x 3"
Mayson Gallery

Michael Suchta, "Albert Einstein", 6-7 layters acrylic on plexi
Bruce Lurie Gallery, Los Angeles, CA 

"Ann #3" (detail) 2015
screen print on somerset tub paper
Jealous Gallery, London

Will Martyr, "Miami Beach Hut IV" 2014, acrylic on canvas, TAG Fine Arts

Xuezhe Shen, "Memory of Yanbian", digital print, 2015
ArtSpace Gallery, Seoul, L. Korea 

Amanda Barrow at The Project Space, Julio Valdez Studio, New York, NY 

Asterisk Projects, Brooklyn NY

Bob Tabor, "Horse 15", 35.5 x 39 inches
C print mounted on plexi
contempop expressions gallery, Tel Aviv, Israel

Bob Tabor, "Horse 40" 36 x 49.5 inches
C print, ed of 18
contempop expressions gallery, Tel Aviv, Israels

Chamnan Chongpaiboon, "She no. 3", Acrylic on canvas
40 x 47inches, Bangkok, Thailand

Chamnan Chongpaiboon, "She no. 3", detail,
Acrylic on canvas, 40 x 47inches, Bangkok, Thailand

Fran Beallor, "Perfect Poise" Balance Series, 2014, 9 x 11 inches
colored pencil on toned paper
The Project Space, Julio Valdez Studio

Magnus Gjeon
"No time to grieve for roses when the forests are burning"
27.5 x 27.5 inches, photo - ed of 50,
La Lanta Gallery, Bangkok, Thailand

Magnus Gjoen bio

Murray Hidary, Sakura iii 22-3
Digital Photo Print, ed of 20. 27" x 40"
Sylvia White Gallery, Ventura, CA

Richard Silver, "MYC Library", 24" x 72", ed of 15, C-pint on Plexi,
contempop expressions gallery, Tel Aviv, Israel

Shin Koyama,
"Mr. Pika Chan - Swimmer"
arita porcelain
17" (h) Unique, La Lanta Fine Art,
Bangkok, Thailand

Shin Koyama,
"Pika Chan - Peacock"
arita porcelain
17" (h) Unique, La Lanta Fine Art,
Bangkok, Thailand

Visarute Angkatavanich, "White Dancer", C Print face mounted on plexi, 31.5 x 31.5 inches,
ed of 10, La Lanta Fine Art, Bangkok, Thailand

Yael Shachar, Photo (cropped)
printed on wood, 2013, ed of 5 + 2AP,
Corridor-Mika Gallery, Tel Aviv, Israel

Yael Shachar, "X-Girl" Photo on wood, 2013, ed of 5 + 2 ap
Corridor-Mika Gallery, Tel Aviv, Israel

(Source: Photographs were taken by ARTSnFOOD staff, with the permission of the fair and each individual gallery represented.)

FOOD
Pan Blackened Fish

Ingredients

4 firm white fish fillets

(firm fleshed fish such as red snapper, catfish or redfish,

cut about 1/2 inch thick)

1/2 stick unsalted butter, melted

3 Tbs. Paul Prudhomme's Blackened Redfish

       Magic Seasoning Mix

Preparation

Rinse and dry the fish fillets.

Prepare the Blackened Seasoning Mix.

Using only a seasoned black cast iron skillet, place it on the burner EMPTY. Turn burner on high heat, until it is extremely hot (about 600°F). This dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner, because the cooking produces a tremendous amount of smoke.

Lay the fillets out on waxed paper, dip the fish into the melted butter, then sprinkle lightly with the blackened seasoning mix. When the skillet is hot, (has a white circle in the bottom) immediately place the fish in. Stand back, it will splatter and smoke. Turn the fillets over after 30 seconds and blacken the other side for 30 seconds. (Better to do only one or two fillets at a time.)

Be sure the skillet is hot enough and absolutely dry.  Be sure not to over-season the fish - the herbs and spices should highlight the taste rather than hide or overpower it.  You don't want to overcook the filet - there's a big difference between blackened and burned.

Remove the fish to your serving plate. 

Turn off the heat and stay away from the hot skillet.

Serve with a sliced tomato lightly dressed with vinaigrette.

(Source: Shared with Jack A. Atkinson by Paul Prudhomme.)

Until later,

Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.