What artSAVOR 40 does to this pork is almost unbelievable, the addition of fresh thyme and mint perfectly complements the blend with additional bright herbaceous notes. I promise you will be thrilled with the recipe!
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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.
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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!
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Here is another of my Sophisticated Sweet Treat Tricks that requires no baking skills! Cake and ice cream topped with meringue and NO OVEN, how could you go wrong? Your guests will think you have mad pastry skills or a pastry chef on retainer! I promise this will be a smashing hit with your whole family as it has always been with mine.
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No 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!
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I 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.
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These little roasted tomatoes are epic umami flavor bombs to be added to pastas and many a savory dish. Roasting concentrates the tomato’s natural sugars boosting their sweetness, especially when tossed with artSAVOR 75. Now you know one of my many secrets to elevate a dish from delicious to sublime with explosive flavor and stunning visual appeal.
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With their nutty flavor and silky texture, potatoes make a delicious side for steak, poultry and fish. As usual, I don’t stop creating new recipes with artSAVORs alone. They can be a building blocks to which you add other herbs for extra and deeper flavor. artSAVOR 75 is a perfect example of a foundation flavor profile to build upon.
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Tuna 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.
My experience with my family and friends for Thanksgiving feast is that no matter what great salad or any green sides I make, nobody eats them. everyone is focused on the bird and other meat that I usually serve like prime rib, pork or lamb, plus the sweet and nutty sides. Thus, I typically try to work in my greens in the sides rather than do a separate green side. Except for my Haricot Verts with artSAVOR 75. They are always the favorite and simple to make. You can never go wrong with this crunchy tender, tasty side. My guests just pick them up with their hands and eat them like snacks.
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I love to sneak in a dish that has just the right balance of slightly sweet and tangy flavors. My lamb chops are propelled to seventh flavor heaven by a marinade that melds artSAVOR 40, plum jam, balsamic vinegar with mint and rosemary. I suggest you make more than you think you will need, as they will vanish before you eyes.
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