Posts tagged artSAVOR 70
Grilled Bok Choy, Peppers, Watermelon Radishes & Cauliflower
Grilled Bok Choy, Peppers, Watermelon Radishes & Cauliflower

This preparation is everything I aspire to achieve in my cooking, beautiful vegetables with vibrant color using a cooking method that intensifies and enhances their natural earthy flavors, yet retains their color and texture. My culinary creativity is driven by a dual focus which is simultaneously developing maximum flavor and visual impact. My artSAVOR 70 used in combination with grilling as a cooking method does just that, resulting in perfect caramelization of the natural sugars while adding layers of smoky, sweet, sour, and tangy flavors and enhancing the vegetables crunchy bite.

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SidesHomeira - artSAVOR creator/founderR, Grilled Vegetables, Summer Poolside, artSAVOR 70Comment
BBQ Grilled Salmon with Herb Sauce
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.

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EntréeHomeira - artSAVOR creator/founderMain Dishes, Entree, Seafood, Salmon, R, Simple Summer Dinner - r, artSAVOR 70, artSAVOR 75
Smashed Rosemary Potatoes
Smashed Rosemary Potatoes

The first time I made smashed potatoes was by accident while preparing for a small intimate dinners. Sautéed potatoes on the menu. The parboiled potatoes had been transferred to tray and covered for a last minute sauté. Something heavy somehow was placed over the covered potatoes and smashed them. Without time to start from scratch, I just decided to use them smashed. I had no idea that many chefs purposely smash them and then roast or sauté the the potatoes to crispy goodness. I was a hero that night and my guests declared me to an extraordinary chef. I am honestly not a chef. I follow no rules. I just follow my eyes, nose and palate and create!

One of my favorite smashed potatoes offerings was by Chef David Faux, while he was at Wally’s in Beverly Hills. Sometimes that was my main dish and nothing else as they were very rich with lots of butter. I try to keep them light and tasty as possible without too much additional fat.

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SidesHomeira - artSAVOR creator/founderSides, Potatoes, Vegetables, Simple Summer Party - r, artSAVOR 70Comment