|Title: “HOT PEPPAS”
Size: 24.5” W x 16.75” H (unframed)
My favorite “comfort” food is hot stuffed peppers. Cut off the stem end and remove the seeds from 8 organic bell peppers. Immerse in salted boiling water for 15 minutes, remove and drain. Put upright in casserole dish for stuffing (cut bottom flat to help them stand in dish). Coarsely chop all of the following and sauté in 2 tbsp. olive oil for about 10 minutes; one and half cup of onions, quarter cup shallots, 1 clove garlic, 2 poblano chilies (seeded), 2 Serrano chilies (seeded), 2 tbsp. each of fresh cilantro, basil, parsley, then season to taste with gray sea salt and freshly cracked black pepper. Add one and one half lbs. ground sirloin, cook until browned. Mix with vegetables and 2 cups of cooked Basmati brown rice. Add 1 14.5 oz. of San Marzano crushed tomatoes. Mix all ingredients and stuff peppers. Put in oven at 350 degrees for 45 minutes. Add a grated, sharp English cheddar cheese to tops of peppers. Cook for 15 more minutes. Enjoy your “hot peppas.”
Acrylic, metallic and fluorescent paints on heavy French watercolor paper, bathed in a mixture of archival UV-resistant polymers, bordered with insets of images of early 1800’s Chinese “thunder and cloud” motif on canvas, with outside border panels of gilded mulberry paper veiled in vintage Indian sari cloth, adorned at top center with a centerpiece of late 1800’s Tibetan wedding necklace in brass and turquoise, all mounted onto archival museum board.