Homeira’s Shrimp & Vegetable Summer Rolls

I fell in love with summer rolls many years ago at a small Vietnamese restaurant. Light, fresh, healthy, versatile so and easy to make, they remind me of a very simple Persian appetizer called “Noon o Sabzi” (bread and greens). This Persian treat is a platter of fresh herbs, peppery greens, radishes, onion and cheese served with thin lavash bread. The diner chooses a selection of herbs to roll in the lavash like a summer roll. My shrimp and vegetable summer rolls add the perfect fresh starter to my summery menu. I love creating with rice papers as they provide a perfect background to deliver everything from beef, seafood, poultry to vegetarian. For this recipe I am using artSAVOR 75 for the dip to creating all many levels of flavor deliver savory deliciousness in every bite.

Jumbo Shrimp & Lobster Cocktail

There are times when elegant and sophisticated does not required complicated preparations. This gorgeous seafood cocktail is easy and requires minimal fuss, yet has my creative touch. Boiled shrimp and lobster with their buttery flavor and texture call for paring with complimentary dipping sauces that deliver layers of flavor – tanginess, citrusy, sweet, sour, umami, and even a bit smoky. My artSAVOR 75 vinaigrette and store bought Cocktail Sauce (I prefer Whole Foods 365 or Trader Joes) mixed with artSAVOR 75 are the answer to that call, delivering all those flavors to make your bite a celebration.

To enhance the buttery luscious texture of the monster crab legs, I set out bowls of melted butter, lemon juice, artSAVOR enhanced cocktail and vinaigrette sauces. The simple addition of artSAVOR 75 to a store bought cocktail sauce or vinaigrette will elevate this seafood platter to new and delicious heights!

Wild Caught King Crab Legs with 4 Sauces

My family love King Crab Legs, but it is seldom that you find these giant fresh ones. Steamed crab legs do not require much to shine beyond lemon juice, melted butter, and a good cocktail sauce. All you need to do is place the platter on the table on kitchen counter where your guests can congregate, provide them kitchen scissors or seafood crackers and watch the fun begin. It is a fun and jovial scene.

To enhance the buttery luscious texture of the monster crab legs, I set out bowls of melted butter, lemon juice, artSAVOR enhanced cocktail and vinaigrette sauces. The simple addition of artSAVOR 75 to a store bought cocktail sauce or vinaigrette will elevate this seafood platter to new and delicious heights!

Salmon Sashimi

Salmon sashimi is definitely a family favorite, particularly of my son. I include it in my menu whenever I can get sashimi grade salmon. I try to make the raw salmon, typically served with soy sauce and wasabi, more interesting and exciting by adding extra flavor as well as visual appeal. To me, saltiness of soy sauce sensory profile is so profound that it can totally overshadows its moderate umami, sweet and very slight bitterness flavors. Soy sauce best flavor performance results from its interaction with other complimentary flavors. You guessed it! Combining my artSAVOR 75 with soy sauce unlocks and enhances to the natural umami burst.

But why stop there? Another unexpected idea that compliments the luscious, rich buttery texture of salmon is quick dip in a simple vinaigrette enhanced with my versatile artSAVOR 75. Talk about melting in your mouth, you will be a culinary star!

Finally garnishing your salmon sashimi platter with wasabi, micro greens and basil adds to the visual appeal. Remember the palate is more than just the sense of taste, but really all the senses!

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.

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.

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!

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!

Winter White Seafood Bisque

If you are obsessed with total dining experiences then you will understand that planning menu and tablescaping go hand in hand for me. How fun this recipe for my Winter White Bisque to go with your "winter white" tablescape. If you know anything about me, you know that simplicity and elegance go hand-in-hand, this recipe is a masterpiece that will impress but the preparation doesn't require a "top chef" to prepare. Don't tell, that's our secret!

artSAVOR 75Homeira - artSAVOR creator/founderJanuary 25, 2018Potato, Leeks, Seafood, Halibut, Scallops, Bisque, SoupsComment

Light Crispy Calamari

We've all had Calamari that is so heavily breaded with a dense heavy and soggy crust that it's hard to taste and enjoy the calamari. Breading on deep fried foods should complement, not overwhelm the main ingredient. A light crispy crust gives you the pleasure of the crunch while celebrating the divine texture and flavor of the calamari. Here is artSAVOR version that is wonderfully delicious and a cinch to make.

artSAVOR 75Homeira - artSAVOR creator/founderJanuary 3, 2018Calamari, Appetizer, Seafood, Starters / AppetizersComment

Sautéed Shrimp Cocktail

Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are flash sautéed in a wok, which brings out their sweetness and allows them to absorb the artSAVOR seasonings. The shrimp is tender and melts in your mouth. The sauce is tangy, spicy, smoky and the super savory umami factor is off the charts.

Scallop Lettuce Wraps with Yogurt Sauce

I created this recipe for a Thanksgiving feast, but I think every meal should be presented in a joyous and celebratory manner. I believe it is so important to create a convivial environment with simple bites that are light and healthy before a big meal. This amuse-bouche is light and healthy with a nice crunch from the lettuce wrap and packed with flavor and color. This won’t spoil anyone’s dinner!

ABOUT

RESOURCES

CUSTOMER SERVICE

CONTACT US