Welcome to Artineering: the Art of Lance Dehné

Artineering is about "design-build".

It is about art, engineering, mechanics, botany, ornithology, ideology, physiology, sculpturology, colorology, and visionology. Conceptual ideas are rethought, reworked, fine tuned, and molded into a functional and aesthetic product. The components can be metal (polished, scuffed, scored, dented, scraped, bent); wood (dried, engraved, chipped, shaved, grainy, knotty); rubber (worn, dry, dirty, stamped, transparent); flesh (muscle, organs, bones, breath); plastic (molded, colored, shaped, wet); glass (broken, mirrored, smoked, sunlit); or whatever else, animate or inanimate.

The similitude of the universe.

>> more about Artineering

 

 

"Safe Harbor" oil on masonite board

Base stock:

 

1/2 cup olive oil

2 finely chopped yellow onions

3 cloves minced garlic

1 cup white wine

2 T Worchester sauce

2 T Tabasco sauce

1 cup clam juice

1 T salt

1 T pepper

1 jar spaghetti sauce

1 can Italian flavored minced tomatoes 

Cioppino w/ Captain Steve's sea bass

In large saucepan heat olive oil over medium heat. Sauté 

onions until transparent, add garlic and sauté 2 minutes more. add remaining base stock ingredients and bring to a boil, then down to simmer, stirring occasionally for 20 minutes.

Add seafood and cook until fish is flaky/ clams open/ or shrimp is opaque. Garnish with parsley sprig. Very easy! Makes about 6 servings. Enjoy with bread and wine.

Seafood (using at least 4 of the varieties listed below):

1 lb prawns (peeled and de-veined)

1 lb Captain Steve's sea bass

1 lb bay (salad) shrimp

2 Dungeness crab cleaned and (shelled-optional)

20 clams or mussels

 

Sourdough bread/butter
Twin Fin chardonnay
 
 
 

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