Homeira’s Roast Saffron Chicken & Vegetables

It is so exhilarating to live a life that frees your mind from limitations and rules when exercising creativity. I respect and honor important rules and traditions, but when it comes to creating in my culinary atelier, my “kitchen”, it is a matter of not feeling restricted to what everyone else does. You would be very surprised if you knew how far from my original idea for this recipe ended.

I had thought to use artSAVOR 50 to season the chicken artSAVOR 10 for the vegetables and bread. Somehow to my surprise, I was out of both and redirected to artSAVOR 40 and artSAVOR 30 respectively. This launched a pantry purge which I do from time to time to toss things past their “use by” date. I found a bottle of Persian pickled lime that I had completely forgotten. Then my favorite question popped into my head, “What if?” The rest is history. The time from start to service was about an hour.

Sumac Rubbed Grilled Skirt Steak with Green Sauce

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.

EntréeGuest UserJuly 1, 2020Main Dishes, Entree, Beef, R, Sumac, Summer Simple Poolside - r, artSAVOR 30Comment

Heirloom Tomato and Three Cheese Pizza with Frisée

Back by popular demand, a frequent family request, here is another pizza on my menu for Father’s Day Simple Summer Dinner with delicious edits in flavor and texture. I used store bought pizza dough for the crust as I find it more savory and nutty in flavor. Brushing the dough with artSAVOR 70 makes it tangier and more citrusy with its lime ingredient. The frisée with its bitterness, dressed in an artSAVOR 75 vinaigrette contrasts with the sweet roasted tomatoes. All of this together creates complex layers of delicious flavors and textures.

BBQ Grilled Salmon with Herb Sauce

There is nothing like a great piece of fresh salmon prepared with my artSAVORs and BBQ grilled until perfectly tender and flaky. This salmon is delicious hot from the grill, served at room temperature or even cold. When cooked correctly, salmon just melts in your mouth.

I decided to get creative with my marinade by using a combination of artSAVOR 70, artSAVOR 75, chopped fresh cilantro and parsley. The combination of the dried and fresh herbs creates a smoky magical umami to the already umami-rich salmon. While perfect just as is, my herby green sauce made with artSAVOR 75 creates a fresh and citrusy savory essence that is the ideal compliment. You can serve this salmon with any side as entrée. On Father’s Day this year, it played a starring role along side grilled ribeye on my buffet menu.

Coffee Rubbed BBQ Ribeye

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!

EntréeGuest UserJune 21, 2020Main Dishes, Entree, Beef, R, Simple Summer Dinner - r, artSAVOR 30Comment

Simple Two Cheese, Tomato & Arugula Pizza

Pizza is nearly the perfect food that can be a starter, an entire meal and with a change of toppings even dessert! This simple creation with four main ingredients is full of flavor, texture and cheesy goodness. On top of being delicious, it is bright and colorful. The tie that binds this pizza creation is artSAVOR 75.

Homeira's Herby Lemony Chicken

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!

Pan Sauteéd Herbed Tilapia

I just love tilapia! When cooked properly, it has the texture and fattiness of Chilean Sea Bass or Halibut. I use artSAVOR 60 as a rub before lightly pan sauteéing. The bright fresh herb sauce gets kissed with the smoky goodness of artSAVOR 75 and a touch of creamy goat cheese add layers of complex flavors. This is a bright, colorful and very healthy creation.

Mixed Grilled Vegetables with Summery Mint Sauce

Beautiful grilled vegetable full of vibrance color, smoky bites and flavor elevated with my versatile Signature artSAVOR 75. Grilling enhances the natural sweetness of these summer favorites that will please the guests to any any gathering from simple bbq to celebratory feast. Hot off the grill to room temperature, grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering. Turn up the flavor by drizzling the platter with my mint sauce. If you want to offer a complete vegetarian option, add some dry sauteed legumes, like garbanzos or black beans. Garnish the platter with some dry-roasted almonds for yet another layer of healthy, nutritious goodness. Just have fun putting this together and your guests will have a blast!

Jumbo Tiger Shrimp with Forbidden Rice

We love these plump tiger shrimp, and you will, too! Enjoy the buttery texture and firmness that makes them ideal for sautéing. This is a very elegant dish that will impress your guests. Don’t be intimidated as this all comes together easily. Paired with a glass of bubbly and you have another amazing artSAVOR creation!

Loaded Nachos

For years we ordered Nachos at restaurants and got disappointed that there was not much on it, particularly cheese. Or some would melt the cheese and pour it on the chips, which was totally unacceptable. Then came my memory of having great Nachos at one of the restaurants in Aria Hotel in Vegas, which subsequently closed and left us with great sadness. Every bite of Nachos should have chip, cheese and everything else that is on it. It should be a total satisfaction and experience loaded with layers of flavor. After so many disappointments, I decided to make my own, which also makes it a great substitute for Pizza when I have guests who are gluten intolerant. It is one of my name dishes and loved by whoever who has had them. Get creative with me and create your own!

artSAVOR 75Homeira - artSAVOR creator/founderJuly 14, 2018Nachos, Appetizer, Entree, Cheese, Starters / Appetizers, Main DishesComment

Smoked Whitefish Panini

The creative process mostly takes place when you are determined to not do things in a certain way or are challenged to use a handful of ingredients that do not fit a known recipe. That open, free space encourages a state of mind that is open to creativity and expansive new ideas. Recently I had purchased some really delicious smoked white fish to use in an appetizer. I had a great deal remaining, so I created this fabulous and exotic smoked fish panini. So wonderful that next time, I may forgo the appetizer and skip straight to this recipe!

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