Artiste Manqué Enterprises
A unique site that features Rob Chirico's work, or lack thereof, as Writer, Artist, Bon Vivant, and Raconteur (once you get to know him).
Rob Chirico has been quoted as saying that a good wine is like a better wine, only less so. Don't believe him. He really says nothing and means only half.
Purchase a copy of his Field Guide to Cocktails (Quirk 2005). A few more sales and it will surpass the Bible (in references to the Martini).
The Other Room (14x12) 2001 -$1,900
And my famous $10,000 Grand Prize Sutter Home Burger, which is now up to $50,000 -- "Trump change." To read about the contest, click.
Lamburgers à la Grecque
with Cilantro-Mint Chutney
1/3 cup plain yogurt
2 tablespoons chopped onion
1 1/2 fresh jalapeño chiles, seeded and chopped
1 1/2 tablespoons chopped fresh ginger
1/3 cup fresh mint leaves
3/4 cup cilantro leaves
1 large garlic clove, chopped
1/2 teaspoon kosher salt
Pinch of sugar
1 pound lean ground lamb
1 pound ground sirloin
1 garlic clove, minced
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, minced
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin mixed with 1 teaspoon ground coriander
Olive oil, for brushing on the grill rack
6 thick pita breads (such as Father Sam's)
6 tomato slices
6 thin red onion slices
6 red leaf lettuce leaves
To make the chutney, combine all of the ingredients in a blender or food processor and blend thoroughly. Cover and refrigerate until serving.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the lamb, sirloin, garlic, cheese, olives, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. Brush the patties with the 1/4 cup olive oil, then sprinkle with the spice mixture.
When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly.
To assemble the burgers, slice off and discard about one-fourth of each pita bread and carefully spread the bread apart to form a pocket. Stuff a patty into each pocket and spoon an equal portion of the chutney over each patty. Add a tomato slice, an onion slice, and a lettuce leaf in each pocket and serve.
Makes 6 burgers
Avenue of Trees (12x14) 2001 -$1,900
Water Music (18x24) 2013 - SOLD
Some paintings by the lad. Cick on the "Services" for more.
Their memories (36x24) 2007 - $3,500
Belliniesque (9x12) 2004 - $2,000
Momentary Architecture (20x16) 2004 - $2,000
Please note that paintings vary greatly in size, but I have reproduced them fairly uniformly. All paintings are oil and alkyd on board except where noted.
The Sentinels (20x16) 2004 - NFS
No Mask #1 (18x24) 1992 - $2,800.
Sassicaia (24x18) 2005 - SOLD
Now and Then (24x18) 2006 - SOLD
Eastern Light (24x18) 2009
End of Summer (24x18) 2007 - $3,000
Melancholy of a Beautiful Day (18x24) 2013 SOLD
Kandinsky on the Beach
(36x24) 2005 - $3,000
(No, this is not a switch from the partially expected. In fact, it is perhaps the most "literal" painting I have ever done. Art is where it finds you.)
(24x18) 2009 - SOLD
Western Pall (24x18) 2010
From a Clearing
(24x18) 2012 - $3000
In My Solitude
(11x14) 2010 - SOLD
(18x24) 2011 -SOLD
(24x18) 2011 -$2,000
A Quiet Longing
(24x18) 2013 - SOLD
Jonathon Green is author of Green's Dictionary of Slang.
My humorous novel about what goes on behind the scenes in the food world, Onward Kitchen Soldiers, will appear as an eBook with Untreed Press in April 20. To order from Amazon at 5.99, click here. Or diectly from the pulisher and get a PDF as well: here.. And don't forget my previous novels, Vermeer Tango, a fictional account of how a masterpiece stolen from the Gardner museum ended up in Argentina. here. Or the dark novel about serial killers in Western Massachusetts who have a taste for blood and Hieronymus Bosch, Art in the Blood. here. For my WRSI radio interview, click here. For my NHPR spot (at 31:55), click here Read my latest blogs at the Strong Language website. To view my last show at Deerfield Arts Bank, click here. And the Recorder article, here.
A Sneak preview of my forthcoming memoir/cookbook.
Not My Mother's
Rediscovering Italian-American Cooking through Stories and Recipes. For pre-order, click here.
Upcoming events for Not My Mother's Kitchen
September 15 Booklink, Northampton, MA, 7-8
October 8 World Eye Books, Greenfield, MA 12-1:30
Praise for Damn!: Slang, which usually steers clear of praise, manages 354 synonyms for 'excellent'. Mr Chirico's book deserves the lot. It is witty, erudite, admirably widely researched and skewers those who forget that in the phrase 'bad language', the 'bad' is merely an opinion and it is the 'language', as valid and fascinating as any other variety of English, that matters. Thus the essence of a study that will appeal both to the general reader and to the expert who will acknowledge it as among the best overviews of its topic: swearing. H.L.Mencken would have enjoyed Damn! So too would Lenny Bruce.
Filled with nostalgic stories, delicious recipes, and a wealth of facts and tidbits about Italian food, this will appeal to readers who enjoy chef biographies.—Phillip Oliver, Library Journal
Chirico (Field Guide to Cocktails) delivers a title that is equal portions humorous memoir and cookbook, and totally entertaining. Comically referring to his mother as an assassin in the kitchen and to his quest to conquer the cuisine of his heritage as a measure of self-preservation, he shares his trials and tribulations from starting as a picky eater in a home where cooking didn’t exist to becoming a passionate cook and food professional. His love of Italian food was ignited during a trip to Italy, where he discovered how the locals truly ate. Along with Italian favorites, there are some atypical recipes such as baked stuffed tomatoes and lamb ragù. Chirico also provides historical and informative details on ingredients and recipe lineage. Approachable recipes and fun facts make this an entertaining read. Publishers Weekly