OMG! is all I can say describing my first, second and every bite of this creation. My palate was all singing, all dancing through every morsel of this herby, tangy and nutty ensemble. Typically, as you may know, I am not a fan of most poultry because of the strong gamey aftertaste. I developed artSAVOR 50 to overcome this less than desirable quality and allow palate to enjoy on the array of divine flavors. In this creation, I also used artSAVOR 75 with additional fresh herbs and lemon, which elevates melange of flavors to the ninth plane of heaven. I’m not kidding!
Read MoreFaux-fried in the oven, these tender, juicy boneless chicken wings coated in crunchy almonds are flavor bombs in every bite. Spicy chipotle, stone ground mustard married together with the black pepper, paprika and lime in artSAVOR 50 create an amazing and irresistible flavor. These will disappear so fast, that you will wish you had doubled the recipe. This recipe couldn’t be easier and the results will surprise even the toughest kitchen critic!
Read MoreartSAVOR 50 paired with the sweet tartness of tamarind paste elevates the flavor symphony of this dish to the ninth level. The addition of the fried quail egg is a ray of sunshine in the presentation of this heavenly dish.
Read MoreTo stuff or not to stuff? That is the Thanksgiving question and my answer is simple, “Don’t do it!” My style of cooking embraces all that is crispy, crunchy, light and airy and packed with deep flavor, so anything that is gooey and schmaltzy is definitely out. I use this salad as my delicious replacement. I promise you will lick your fork. It is the perfect complement to turkey, with loads of flavor and texture.
Read MoreartSAVOR 50, spiced with black pepper, paprika and lime, has just the right amount of kick and zestiness for chicken. This recipe works equally well when roasted in a pan with vegetables. Simply dice your favorite root vegetables (such as carrots, potatoes, and turnips) and coat with some of the herbed oil, separate from the chicken. Place vegetables in a roasting pan. Place chicken pieces on a rack and put the rack in the pan on top of the vegetables and roast.
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