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Bryan
Molloy
Create
Your Badge
Recipes
Cooking is a way the artist maintains nutritional and creative discipline
while away from the easel. Eat small French-style portions. Bon Appétit!
Chicken with Penne in Garlic Butter Cream Sauce Topped with Marinated
Artichokes, Greek Olive and Marinated Tomato-Basil Salad
Garlic-butter Cream Sauce
1 cup half and half
2 tablespoons butter
2 tablespoons
4 tablespoons minced garlic
1 teaspoon salt
2 tablespoons flour
5 slices thick-cut bacon
1 tablespoon olive oil
1/2 lb. penne rigate pasta (mini-ziti diagonally cut)
1/4 cup water
Chicken
2 boneless chiken breasts cut in strips
1/2 stick butter
Marinated Salads
1 1/2 cup marinated artichokes
1 cup mixed marinated Greek olives
4 roma tomatoes
1 handfull fresh basil leaves
1/2 cup pepperoncini juice
Preparation:
Garlic-butter Cream Sauce
Dice the bacon and render in olive oil.
Add garlic and brown in fat.
Remove bacon bits and garlic then drain, set aside, and dispose of fat.
Add butter and melt, add flour and stir to a paste, add cream and water, then
bring to boil momentarily to thicken, then reduce heat to warm.
Cook and drain pasta.
Marinated Salads
Cut tomatoes and remove seeds, chop into pieces and mince basil.
Marinate tomato and basil in pepperoncini juice.
Rough-chop artichokes and olives.
Chicken
Brown chicken in melted Butter.
Presentation:
Add chicken to cream sauce with butter, and stir.
In a large serving bowl, mix the pasta into the chicken and sauce thoroughly.
Pile Marinated vegetables with juices atop the pasta.
#Chicken-Penne-Garlic-Butter-Cream-Sauce-Topped-with-Marinated-Artichokes-Greek-Olive-Marinated-Tomato-Basil-Salad
Recipes
Cooking is a way the artist maintains nutritional and creative discipline
while away from the easel. Eat small French-style portions. Bon Appétit!
Bacon-wrapped Pork Loin with Cilantro Fruit Sauce
Cilantro Fruit Sauce
1/3 cup chopped basil leaves
1/4 cup chopped mint leaves
1/2 cup fresh cilantro
1 tablespoon corn starch dissolved in 1 cup warm water
1 teaspoon salt
2 tablespoons honey
1/4 cup pepperoncini juice
3 tablespoons dill pickle juice
1 cup diced dried apples, pears, and apricots
1/3 can coconut milk
Bacon-wrapped Pork Loin
4 pork loin medallions (2 inch thickness, 4-6 ounces each)
2 Tbs. garlic powder
3 Tbs. balsamic vinegar
5 Tbs. olive oil
4 wide thick-cut bacon strips
1 cup chopped baby carrots
1 cup diced red potatoes
3 cups broccoli florettes
Preparation:
Cilantro Fruit Sauce
Simmer fruit in pepperoncini, pickle juice, coconut milk, and 1/3 of the chopped
blended herb mixture on medium until pork is cooked (start to prepare the
pork at same time).
Stir frequently.
Add corn-starch water mixture and another 1/3 of the herb mixture when broccoli
is added to skillet, then bring to boil momentarily to thicken, then reduce
heat to warm.
Bacon-wrapped Pork Loin
In a cast iron skillet, mix oil, vinegar, carrots, garlic powder, salt, and
potatoes.
Broil until browned turning once or twice.
Wrap Pork Loin in bacon strips with bacon ends on bottom of each medallion.
Arrange the carrots and potatoes around the pork loins in the cleared center
and broil until bacon is nearly crisp and remove from oven.
Add broccoli in a crown-pattern over the carrots and potatoes, leaving the
pork uncovered.
Broil until pork is done.
Presentation:
Arrange medallions in a mis-aligned stepping-tone pattern along the plate.
Put sauce over pork with fruit after stirring in the last 1/3 of herb mixture.
Pile roasted vegetables at the end of the stepping stone path.
#cilantro-fruit-pork
About the Artist
Born/
Bryan Thomas Molloy III
Boston, MA; USA 1974
[ résumé
]
Education/
Bachelor of Fine Arts
MassArt; Boston, MA; USA 1999
[ view degree ]
[Massachusetts College of Art and Design is one of the top colleges of its
kind in the United States. Founded in 1873, MassArt has a legacy of leadership
as the only independent public college of art and design in the country and
the nation’s first art school to grant a degree. The college offers a comprehensive
range of baccalaureate and graduate degrees in art and design, all taught
by world-class faculty, along with continuing education and youth programs
designed to encourage individual creativity. Whether at home in Boston or
on the other side of the globe, the artists and designers of MassArt are dedicated
to making a difference in their communities and around the world. For more
information, visit
massart.edu.]
Studied under/
George Nick,
Irena
Roman, Ron Hayes, Floyd Covert, Don Brandt and many others.
Work held in Collections/
U.S., Brazil, England, Johannesburg South Africa,
Hershey
Co., NFL Eagles' LeSean McCoy, former Governor Rendell of Pennsylvania,
former Mayor Reed of Harrisburg,
various
PA State Representatives,, Tracey and Bob Meloni, (the parents of Christopher
Meloni,
(Law&Order:
SVU)),
Metro Bank,
RNC
2008 Palin run, and many more.
At MassArt, on the advice of Professor Ron Hayes (co-developer of
Windsor
& Newton's Acrylic formula), Bryan learned, for the owners and collectors
of his work, to produce legacy quality
investment art of paramount
calibre. Molloy Studios uses the highest quality
Windsor
& Newton paints, Rembrandt paints, and heavy-duty, wagon-grade canvas.
Molloy works closely with third-generation Framer, Rick Walker of
Walker's
Framing. This ensures that a work by Bryan Thomas Molloy will last a minimum
of 400 years, as an heirloom to many.
Currently, Molloy is working in an impressionist- realism style, painting
everything from landscapes, portraits, and private commissions. Bryan donates
his work and his time regularly to charities such as
Habitat
for Humanity,
Aids Community Alliance,
United CerebralPalsy,
Whitaker
Center for Science and the Arts,
Keystone
Human Services,
Art Association
of Harrisburg.
Bryan co-created the popular
ONSE
series of one-night exhibits in local (Harrisburg, PA, U.S.A) restaurants
and other night spots. He volunteered as Event Coordinator for a year.
Bryan is working in
Harrisburg
part-time as a
Gallery Assistant
at the Art Association of Harrisburg. He also takes on private commissions,
portraits, and is painting several personal series, including a series of
views from the
Pennsylvania Turnpike,
a
Steelton Steel Mill Series, views
of the Susquehanna River, and a
Rugby
series.
”I am a Boston educated representational Impressionist: a style I refer
to as Boston Impressionism. The appreciation of the world around me as it
affects me intimately is the source of my inspiration and as a result my subjects
tend to be interpretations of this. I also have a strong belief, related to
the former issue, in supporting and strengthening the people and things which
give structure to the things around me which I am indebted to and depend on
daily such as the historical and political structure of the community I am
a part of. My goal is to be as Anton Chekov said, "…a free artist and nothing
else." (2011)
”I am not a plein air painter. Like those I emulate; the Renaisannce
Masters, the French Academic Masters, the English Portrait Masters, and traditional
academic technique; I am a studio painter. The brash elements, unwieldy and
delicate equipment are not well suited, in my opinion, to such a fine operation
as painting. I prefer instead the comfort of my studio, where I can dedicate
more of my attention toward my work… to be absolutely indebted fully
to concentration. As with decent conversation, the speaker is best heard when
given one's fullest attention.
I believe in technology. A professor @ MASSART (Irena Roman) said once that
if technology was present in it's current forms @ the time of Michelangelo
& DaVinci, they would have appreciated it's usefulness as a valuable tool
to aid in their endeavors.
My "style" is a product of my education in Boston, combined with my appreciation
of ancient Chinese painting. My parents attended a church to which a majority
of the "flock" were first generation Chinese immigrants,
fresh from the
travel. Resultingly, teachings, methodology and practice (the authorities
there also being Chinese) were imparted to me as through a Chinese filter.
In college @ MASSART, in an “Art of Ancient China” class, the
Professor (a Grad- student from China) was so enamored of my understanding
and description of Zen Buddhist teachings and their influence and evidence
in a particular Ancient Chinese Master's painting— that she begged me
to carefully correct the grammar and polish the presentation of the paper
I had written hastily… so that she could have it published.
MASSART influenced me tremendously.
Especially with frequent, mandatory trips to the Museum of Fine Arts, Harvard's
Fogg and Peabody Museums, and the Isabella Stewart Gardner Museum. Boston's
severely defined stoic cultural prowess did too. But much more influential,
to me however, was the regional stress Boston placed upon her beloved “supertalent”
John Singer Sargent (and the Impressionist wake of devotion found in his hereafter)!
A fast-drawn riptide of which, tempered and tossed me, most affectionately
in that resulting tsunami. I therefore am most definitely a
product of
my environment— I emulate Sargent (and the Kennedy boys) to the
best of my ability. And not only Sargent, of course... his compatriots Dennis
Miller Bunker, the Expatriates of that period; Whistler and the like. I then
followed the tree's branch the way back to Diégo Velázquez and
found Goya, spent a moment's respite with Edvard Münch and the Expressionists,
dabbled intellectually with Umbérto Boccioni and the Futurists. Then
after much searching and intense study, my heart felt at home, and I began
to waddle my brush. Waddling I, now as then, through strange Oriental, Calligraphic,
Expressionist, Impressionist finesses. Goya's small Expressionistic figures
in the background of certain of his works, painted with merely three few strokes,
are forever reeling and reveling in the back of my mind.”
—Bryan Molloy
Artist's Statement
"I paint to show my appreciation of my surroundings."
—Bryan Molloy
Over the past hundred and thirty years, the paintings in that index [Mei
Moses Fine Art Index] have outperformed bonds by a wide margin, and over
the past fifty years they’ve performed about as well as stocks, too.
- The New Yorker Magazine (Google search "investment
art".)
Recipes
Cooking is a way the artist maintains nutritional and creative discipline
while away from the easel. Eat small French-style portions. Bon Appétit!
Toasted Garlic Whole-grain Fresh-mozzarella Italian Loaf Sandwich
Loaf
1 oval regular loaf Multi-grain Whole-grain Rustic Italian Bread
2 tablespoons butter
1/2 cup italian shedded cheese blend
2 tablespoons minced garlic
Sub Filling
1/8 lb. proscuitto
1 fresh mozzarella wrapped hot capicola party-roll
1/2 lb. soppressata
5 Tbs. olive oil
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 sweet Georgian Vidalia onion
1/3 cup sliced pepperoncini
4 tablespoons pepperoncini juice
5 dill pickle spears (refrigerated Kosher deli-style)
4 tablespoons dill pickle juice
1/4 cup olive oil
1/4 cup mayonnaise
1 big red tomato
5-8 romaine lettuce leaves
Preparation:
Loaf
Slightly hollow both sides of loaf after slicing in half.
Spread butter and sprinkle shredded cheese and garlic evenly.
Broil on high until well-browned in oven.
Sub Filling
Slice mozzarella roll, tomato, and onion (soppressata and proscuitto usually
will be purchased sliced).
Dice pickle.
Marinate onion and pickle and peppers in juices, herbs and oil for 10-15 min.(while
loaf is toasting).
When loaf is cooled, spread with mayonnaise.
Layer one side with mozzarella/capicola, then shread proscuitto and layer
over mozzarella, then layer soppressata over that.
Layer the other side with tomato then lettuce, then marinated vegetables;
pour a slight amount of the juice over the lettuce.
Presentation:
Pull mozzarella side carefully over lettuce side to make a large sandwich.
Slice in 1-2 inch slices and serve.
#toasted-garlic-whole-grain-fresh-mozzerella-italian-sliced-loaf-sandwich
Recipes
Cooking is a way the artist maintains nutritional and creative discipline
while away from the easel. Eat small French-style portions. Bon Appétit!
Chicken Anissette
Anise Cream Sauce
1 small carrot ( peeled and diced small ) 1/3 small yellow onion ( minced
) 1 stalk celery ( diced ) 1/2 medium-sized anise bulb with bottom most stalk
included ( diced ) 3 slices thick-cut bacon 1/2 package light cream cheese
2 Tbs. flour 3 Tbs. butter Pinch dried rosemary Pinch dried basil 2-3 cups
hot pasta water
Broiled Chicken
1 medium sized bonless skinless chicken breast
Aged balsamic vinegar from Modena
2 Tbs. garlic powder
Pasta
Salt to taste
1/2 lb. thin spaghetti
Extra virgin olive oil
Preparation:
Anise Cream Sauce
Render bacon.
Brown onions in bacon and bacon fat.
Melt 2 Tbs. butter then add flour to form paste.
Add vegetables and crumble in herbs. saute thoroughly.
Add 2 cups water and stir through until it begins to thicken.
Add cream cheese and 1 Tbs. butter.
Stir constantly and add more water to reach desired thickness.
Broiled Chicken
Brine chicken in salt and water overnight as per one's usual preference.
Apply small drizzle of oil and vinegar to top of chicken breast,
left whole, then dust with 2 Tbs. garlic powder.
Broil chicken on high and drizzle with balsamic vinegar every 10 min. until
done.
Let rest then slice in 1/4 inch slices.
Pasta
Boil water with salt and add pasta to cook al dente.
Drain and rinse with cold water.
Add olive oil and coat thoroughly.
Presentation:
Place pasta on plate.
Place several slices of chicken as fallen dominoes to the side of the pasta.
Put sauce over pasta, drip slightly down middle of chicken arrangement.
Garnish with anise hair and a bit of stalk.
#anisette
