Leg of lamb is a cut of meat I seldom prepare because it can be difficult to cook so that it becomes tender. The sheath and membrane are the factors that can make this cut of meat tough. The trick is to butterfly the lamb, removing as much membrane as possible while leaving the good fat which helps keep the meat moist and tender. Using artSAVOR 10 and a fresh mint sauce as a marinade and my method in the recipe are my secrets to a tender and delicious leg of lamb.
Read MoreNo 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!
Read MoreI 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.
Read MoreTuna is a meaty fish with beautiful texture, but it is also very neutral when it comes to flavor. For the culinary artist, this ruby-red rich fish is a blank, umami-rich canvas upon which to create dishes bright with color, taste, and aroma!
artSAVOR 10 has just the right combination of savory, sour, salty and smoky to make this seared Tuna preparation delightfully delicious and visually dazzling to the eye.
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.
Read MoreCrispy and light, I love creating thin crust pizzas for starters and appetizers. These can be so versatile depending on your selection of toppings from smoky cheeses, pancetta, fresh herbs and so much more. This can served nearly plain with just fresh herbs, sea salt and a drizzle of good olive oil.
Read MoreThe 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.
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