Seasonal Ingredients.
Technical Craft.
Cooked for the People I Love.
Balkan-Mediterranean recipes from a Chicago kitchen. Wood-fire grilling year-round, technique without pretension.
55-Hour Short Rib with Mushroom Risotto and Ramp Butter
Short ribs held at 131°F for two and a half days, seared hard, and set on a mushroom risotto built entirely on ramp butter. Mushrooms and asparagus seared separately and folded back in.
Chilled Corn Velouté with Charred Corn and Basil Oil
Sweet corn simmered with its own cobs, blended smooth, strained, and chilled. Charred corn and basil oil on top.
Crispy Squash Blossoms with Herbed Ricotta
Squash blossoms stuffed with herbed lemon ricotta, dredged in flour and parmesan, shallow-fried in olive oil. No batter.
Grilled Peaches with Prosciutto and Burrata
Peach wedges wrapped in prosciutto and seared on a plancha over the fire, plated with burrata, arugula, shaved parmesan, lemon, and olive oil.
Pan-Seared Halibut in Saffron Brodo
Halibut seared golden, set in a saffron broth with zucchini, carrots, peas, and cherry tomatoes. Chives and dill to finish.
Sausage & Chard Risotto with Lemon Zest
Risotto with browned chicken sausage, Swiss chard stirred in halfway, and lemon zest off the heat. Zest, not juice.
Not sure what to cook?
Sal is the cook on the other end of this chat. Tell him who you're feeding, what you're in the mood for, and how much time you have. He'll take you from idea to table: recipes, timelines, shopping lists, and a printable menu card. Want one pan and no dishes? Say so and that's what you get.
START COOKING WITH SALDamir's Kitchen, in your inbox
New recipes, the technique behind them, and notes from building this thing.