Artiste Manqué Enterprises
A unique site that features Rob Chirico's work, or lack thereof, as
Writer, Freelance Editor, Artist, Bon Vivant, Raconteur
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.
Having been asked enough times to create one of these things, well, here it is. I will update as
time goes by, to quote Dooley Wilson. I have included some artwork as well as links to my book
and so forth. I have also recently finished a comic novel. Details will be forthcoming... I am also
writing a weekly column for Cookthink.com, Hair of the Dog.
If you are in Sunderland, Massachusetts, visit me Wednesday through Friday at the award-winning Blue Heron Restaurant. To sample a Summer Rain, one of my creations, visit cocktailatlas.com.
Purchase a copy of my Field Guide to Cocktails (Quirk 2005) please. A few more sales and it will surpass the Bible (in references to the Martini).
The Other Room (14x12) 2001 -$1,800
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
Ingredients
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
Patties
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
6 tomato slices
6 thin red onion slices
6 red leaf lettuce leaves
Directions
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 (12x19) 2001 -$1,800
Fearful Symmetry (18x24) 2004 - sold
Some paintings by the lad. Please click on the "Services" page for more.
Their memories (36x24) 2007 - $3,200
Belliniesque (9x12) 2004 - $1,800
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 - $2,500.
Sassicaia (24x18) 2005 - $2,200
Now and Then (24x18) 2006 - sold
And from the Cocktailnerd
Eastern Light (24x18) 2008
End of Summer (24x18) 2007 - $2,200
A Perfect Pairing (24x18) 2007 - $2,200
