When I am creating flavor in a specific dish or developing a blend, much like a perfumer creating a fragrance with top, heart and base notes, I have a range of savory ingredients that I use to create unique and compelling flavors. I always keep in mind the existing notes consider the main ingredient in a dish which it is important to understand whether beef, salmon, lamb or even the lowly tomato. It provides the melody line of my flavor concerto which I then accentuate by using herbs and a few spices to develop layers of tangy, citrusy, sour, umami and even a bit smoky notes to tease and thrill the palate. This process while not rote, is instinctive for me as I think about an ingredient like beef skirt steak.
I chose artSAVOR 30 as the perfect blend to at accentuate the skirt steak with the addition of one of my favorite spices, Sumac. It is already in the blend, but I have added more to the rub to add tart, citrusy almost lemon peppery heart notes to the preparation. Bright deep red Sumac berries come from an evergreen bush indigenous to the Middle East but grows around the world. Tart, sour and fruity, sumac like salt, brings out the flavor in food, marinades, dressings, meat, rice dishes and kabob. Ground sumac is commonly found on the table in a shaker like salt and pepper and a key ingredient in many Middle Eastern spice blends. I think you will fall in love with sumac and with this delicious skirt steak preparation.
Father’s Day called for beef. I make a special wet rub for the beef that is a combination of artSAVOR 30 and freshly ground coffee. Getting a good sear on the grill and then moving it over for indirect heat with the grill lid closed is the nearly foolproof way to perfectly prepared ribeye. My emerald sauce adds a vibrant, fresh layer of flavor with fresh green herbs, shallots and artSAVOR 10. You could add goat cheese or yogurt to add another layer of flavor and creaminess. Have fun creating your own garnishes!
You can easily lose your enthusiasm if you have to search and shop for ingredients every time you are inspired to create. I accomplish this by having artSAVOR mixtures as well as pre-seasoned proteins both raw or cooked in the refrigerator awaiting to be transformed into deliciousness. Here is what I created with some uncooked ground beef artSAVOR 20 mixture in the refrigerator.
I love doing a braise, as there is hardly another cookinbg technique that asks so little yet gives so much. Anyone can become a kitchen hero with this method, as long as you remember four simple steps: Sear, Sauté, Deglaze and Braise. Then you must be patient and wait as the braise fills your house with the most enticing aromas! Here I’m using artSAVOR 21 and dried limes with beef sirloin, to achieve a very different but robustly delicious flavor.
No matter how one changes socially, emotionally and spiritually throughout life, some things never do. I grew up with feasts rather than just food. There was always more food than needed. I still follow that tradition and cook more food than necessary and refrigerate the excess for other creations. This is my “Refrigerator Reserve” that allows me to have great fun and be creative inventing new dishes. I recently had a party where I served Double R Ranch filet mignon and this delicious recipe evolved from my “refrigerator reserve.” Enjoy!
I love the simple purity of steak prepared solely with artSAVOR 10, served without a sauce. But there are times when you want to boost the natural umami found in grilled meats. For an extra celebratory preparation, the addition of a creamy blue cheese and roasted heirloom tomatoes are match made in culinary paradise. This is explosive flavor ecstasy.
Prime rib, or standing rib roast, is a mainstay of the holiday table. It is readily available during the festive season, so why shouldn’t you enjoy this decadent tradition? My always successful cooking method is to sear the meat at high temperature over open fire for few minutes and then transfer to finish in the oven at a lower temperature. To make it easier, I also like to cut the roast into chops and cook them as individual steaks. artSAVOR 10 is the perfect combination of herbs and spices to yield the ultimately flavorful results every time.
The unique flavor combination of black pepper, coriander, Middle Eastern leek and sumac adds just the right amount of zest to your favorite cut of meat. I prefer beef tenderloins, but this will work on any steak. It stands up beautifully to high heat from a hot pan to grill. Either way, make sure your meat is room temperature before you start cooking.
Grilled Middle Eastern Kabobs: Traditional lightly herbed meat scented with pepper, curry and turmeric. Lovely served with basmati rice and cooling spiced yogurt or wrapped in Lavash as a sandwich.
This tremendously versatile base sauce is packed with flavor and can be used in many different ways in rice, pasta, vegetables, casseroles, shepherd pies and sandwiches. It freezes very well for later use.
For me summertime is about my love affair with the outdoor barbeque and kabobs. The aroma that emanates is so divine, alluring and inviting. This recipe affords the easiest preparation requiring little cooking time, yet the result is so versatile and can be presented in numerous ways. Of course, I start with my artSAVOR 20 and then layer in additional flavor with fresh jalapeño, cheddar cheese and freshly ground sumac. This is a WOW-worthy presentation to boot!