Art Reflects Life in “Good Grub by Great Artists”
No truer statement than, “Art reflects life,” has been made throughout the ages. Zeke and Marty Zewick of Edom, Texas are evidence and makers of one-of-a-kind fine jewelry. In an effort to capture the essence of other craftsmen and craftswomen, the couple published a delightful cookbook, showcasing creative works of other artists around Texas and the country, along with their favorite recipes.
Their journey began in January 2011 when they contacted several artists they knew and shared their vision for their project. Over a year and a half, they traveled 14,507 miles to California, Arizona, Arkansas, Oklahoma, and throughout Texas to visit with artists in their homes and studios, whom they had met previously at art shows. Good Grub by Great Artists showcases the works of 61 artists and a recipe of their own.
According to Zeke, “Artists today are the shapers of myths for tomorrow. Our works explore the influence of society on itself. ‘Ancient Futurism’ is our concept of this societal experience.”
Marty proclaimed hers and Zeke’s love they had for their cookbook project and said, “Being with the artists I love and respect has been one of the joys of doing this fun cookbook.”
From Good Grub by Great Artists Marty shared:
Veggie Spring Rolls with Spicy Peanut Sauce
Spring Roll Wrappers (rice paper)
Carrots-sliced thin and long
Asparagus Spears-take hard end off
Daikon radish-sliced thin and long
For these rolls, we soaked the wrapper in warm water until softened. Fold the sides in and arrange lettuce first, then the next three ingredients, then roll it up.
Spicy Peanut Sauce:
1 cup coconut milk
4 tbsp crunchy peanut butter
1 tbsp fish sauce
1 tsp lime juice
1 tsp chili powder
1 garlic clove
2 tbsp tamarind paste
salt & pepper to taste
1 tbsp sriracha sauce or any hot sauce
Blend until smooth.
From Good Grub by Great Artists Zeke shared:
THA Fish Recipe
This recipe is for (4) 6-8 oz. fillets.
3 tbsp raisins
½ cup chopped cilantro
¼ cup pine nuts
¾ cup fresh orange juice
½ cup fresh lime juice
¼ cup olive oil
1 cup flour
Salt & pepper
Toast pine nuts in a skillet until brown. Add orange and lime juice, stirring frequently. Add cilantro and raisins, and bring to a boil. Then, reduce to simmer for 2 minutes. Remove from heat and cover. On a plate sprinkle flour, salt, and pepper. Place the fillets in the plate to coat both sides.
Pour sauce over fillets and garnish with cilantro, orange zest, and orange wedges, and enjoy!