Swimmer gets a boner
Sometimes this might happen at the most unexpected moment.
1 fresh string beans
2 garlic cloves
Dash of oregano
Salt and pepper to taste
1/4 c. bread crumbs
1 tsp. garlic powder
1 tsp. parsley
Boil string beans and drain water. Put aside. Brown garlic cloves in oil. When garlic is browned, remove from pot and discard. Add string beans to oil and add oregano, salt, pepper, garlic powder, parsley and bread crumbs. Mix ingredients. Cook about 5 minutes on low gas. Remove from heat and serve. This dish can be served at a later time.
Self Portratit, 1996
Silver gelatin print 11 inches x 14 inches signed and numbered in pencil verso with studio stamp in an edition of 250.
INGREDIENTS
* 1/4 cup fat-free mayonnaise
* 2 tablespoons minced fresh basil, divided
* 1/4 cup fat-free milk
* 2 tablespoons finely chopped onion
* 1 tablespoon dry bread crumbs
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 4 hamburger buns, split
* 4 lettuce leaves
* 1 large tomato, sliced
George Paris, 1979
Silver gelatin print. Edition of 10 signed in pencil with studio stamp verso. 11 inches x 14 inches.
1 pound large shrimp, peeled, deveined and cleaned with salt, shells reserved
2 tablespoons vodka
1 large egg white, lightly beaten
3 tablespoons corn oil
5 garlic cloves, minced
1/4 cup sake
3 large plum tomatoes, peeled and finely chopped
1 1/2 cups chicken or shrimp stock
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water
1/2 cup fresh corn kernels, preferably white or frozen, thawed
1/4 cup finely chopped red bell pepper
1 large jalapeno pepper, minced
1 tablespoon peeled, grated gingerroot
3 scallions, finely chopped
Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
Heat 1 tablespo9n of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set -aside the liquid.
Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. C9ok, stirring occasionally for 2 minutes. Return the shrimp and :the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.
Keith NYC, 2000
Silver gelatin print 11 inches x 14 inches signed and numbered in pencil verso with studio stamp in an edition of 250.
Bill Crawford, NYC, 1991
Silver gelatin print 11 inches x 14 inches signed and numbered in pencil verso with studio stamp in an edition of 250.