A veritable symphony of flavors, – sweet, sour, citrusy, tangy, bitter, nutty, and salty – this simple orange salad is a prelude to my Mediterranean inspired dinner. You will revel in the simplicity of this refreshing alternative to plain green salad. Orange slices arranged on a bed of slightly bitter curly frisée topped with creamy, tangy goat cheese and slivered pistachios. This summery salad is so easy. All you need is to drizzle my artSAVOR 75 Champagne vinaigrette for the crowning crescendo to this savory concerto.

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

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.

SidesHomeira - artSAVOR creator/founderJuly 1, 2020R, Grilled Vegetables, Summer Poolside, artSAVOR 70Comment

Homeira's Individual Molten Chocolate Cakes

Despite not being a chocolate lover, this warm dessert really tickles my palate in all the right ways! Elegant, graceful and silky this molten chocolate cake is topped with tart strawberry and bittersweet, candied orange peel and a bit of cold vanilla ice cream. This dessert is the symphonic rhapsody to conclude my poolside dining menu. A deliciously wild and wonderful bit of flavor anarchy, you just can’t quite find the words to describe the experience. Simply put, I think you will agree, “It is all fabulous!”

Summer Melon Champagne Slush

During the summer, I love to welcome my guests with a light, refreshing cocktail to set the mood for an artsy, delightful evening. Weather allowing, there’s no better place to entertain than outdoors to experience the lush greens, colorful flowers and beautiful summer sky. Sipping on this slushy beverage redolent of a summer sunset colors and garden aromas of melon and rosemary. It could hardly be any easier with this fast and fun drink that presents with elegance. A flight of fancy! Get Creative!

Simple Summer Dinner

MENUHomeira - artSAVOR creator/founderJune 21, 2020Menu, Father's DayComment

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.

Charred Artichokes

I recently was in Paseo Robles with friends for an art event right before the lock down in early March. I discovered a beautiful house overlooking Morro Bay for our stay. We located the local farmers market where I’m not exaggerating, I found the most beautiful artichokes ever! They were so perfect and so fresh. The thought of grilling them on the patio with that stunning view of the bay with its famous rock was exciting and my mouth was watering in anticipation. I also picked up a Woodford Reserve Double-Oaked Bourbon to start our delightful evening, which we enjoyed while getting the artichokes grill-ready by cleaning and steaming.

I am literally not exaggerating that the end result was the best charred, smoky flavor that I have ever had yet enhanced by my versatile artSAVOR 75. Ok, maybe the view had something to do with it too. Are you ready for some splash of flavor? I am thrilled to share the recipe for these mouthwatering delights. In your mind’s eye, you may even catch a glimpse of Morro Bay! Be creative and have a Blast!

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!

Watermelon, Persian Honeydew, Watercress & Grilled Little Gems

Watermelon salads make regular appearances on my summer menus. I grew up eating watermelon with a touch of salt and love how the natural sweetness become savory. This was the origin of my many variations on a theme of summer melon salads. I started adding a splash lemon juice, then a sprinkle of Persian goat cheese, then Persian cucumber and then . . . as you can see from this recipe is expansive, creative and deliciously fun. Naturally, I brought this combination together my own signature flavors in a heavenly artSAVOR 75 vinaigrette.

SaladHomeira - artSAVOR creator/founderJune 21, 2020Cucumber, Onion, Relish, Sides, Condiment, Salads, R, Simple Summer Dinner - r, artSAVOR 75Comment

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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