Flavors of Savvy

Flavors of Savvy Discover the perfect blend of savory flavors with grilled meats, seafood, and more at Flavors of Savvy!

The Steak Burger! 🔥🔥
09/19/2026

The Steak Burger! 🔥🔥

09/06/2026

Moroccan Chicken Tagine with Olives and Preserved Lemon 🍗🍋

Tender spiced chicken slowly cooked with onions, green olives, and preserved lemon.

Ingredients

Serves 4:

4 large chicken thighs
2 tablespoons olive oil
2 large onions, thinly sliced
4 garlic cloves, minced
1 preserved lemon
150 g green olives
250 ml chicken stock
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
Salt and black pepper

For the spices:

1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground coriander
¼ teaspoon cinnamon
Pinch of saffron threads, optional
Instructions
Mix the ginger, turmeric, cumin, paprika, coriander, cinnamon, salt, and black pepper.
Rub the chicken thoroughly with half the spice mixture.
Heat the olive oil in a tagine base or heavy pot over medium heat.
Brown the chicken for approximately four minutes per side. Transfer it temporarily to a plate.
Add the sliced onions and cook for 7–8 minutes until softened.
Stir in the garlic, remaining spices, half the parsley, and half the cilantro. Cook for one minute.
Return the chicken to the pot and pour the stock around it.
Cover and cook gently for 35–40 minutes, turning the chicken once.
Rinse the preserved lemon. Remove its pulp and slice the peel into thin strips.
Add the preserved lemon and green olives to the pot.
Cook uncovered for another 10–15 minutes, until the sauce reduces and coats the chicken. Confirm that the chicken reaches 74°C/165°F internally.
Garnish with the remaining parsley and cilantro. Serve hot with Moroccan bread, couscous, or rice.

09/05/2026

Honey-Garlic Glazed Salmon 🍯🐟

Tender, flaky salmon covered in a sticky honey-garlic glaze and served with crispy potatoes and roasted vegetables.

09/04/2026

Cheesy Chicken Fajita Pasta Bake 🌶️🧀

Creamy fajita-seasoned pasta loaded with chicken, colorful peppers, and bubbling melted cheese.

09/03/2026

Crispy Beef Birria Tacos 🌮
Ingredients

For the beef:

1.5 kg beef chuck roast, cut into large pieces
2 tablespoons vegetable oil
4 dried guajillo chilies
2 dried ancho chilies
2 medium tomatoes
1 large onion, quartered
6 garlic cloves
750 ml beef stock
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
1 teaspoon smoked paprika
2 bay leaves
1½ teaspoons salt
½ teaspoon black pepper

For the tacos:

12 small corn tortillas
300 g shredded mozzarella or Oaxaca cheese
1 small white onion, finely diced
Fresh cilantro, chopped
Lime wedges
Instructions
Remove the stems and seeds from the dried chilies. Toast them in a dry pan for approximately 30 seconds on each side.
Cover the chilies with hot water and leave them to soften for 15 minutes.
Season the beef with salt and pepper. Heat the oil in a large pot and brown the beef on every side. Remove it temporarily.
Blend the softened chilies, tomatoes, onion, garlic, vinegar, cumin, oregano, cinnamon, paprika, and 250 ml of beef stock until smooth.
Pour the sauce into the pot. Cook for 3–4 minutes, stirring occasionally.
Return the beef to the pot. Add the remaining stock and bay leaves. The liquid should almost cover the meat.
Cover and cook over low heat for 3–3½ hours, until the beef is extremely tender. Alternatively, bake at 160°C/325°F for the same amount of time.
Remove the beef and shred it with two forks. Discard the bay leaves.
Skim some of the flavorful red fat from the surface of the broth and place it in a shallow bowl.
Dip each tortilla lightly into this fat. Place it in a hot skillet, then add cheese, shredded beef, onion, and cilantro.
Fold the tortilla and cook for 2–3 minutes per side until crispy and golden and the cheese has melted.
Serve the tacos hot with bowls of the birria consommé, chopped onion, cilantro, and fresh lime.

09/03/2026

🥩 Cajun Blackened Ribeye With Garlic Butter Potatoes

09/03/2026

Garlic-Butter Steak & Cheese Sandwich🥰

Garlic-Butter Steak Bites and Crispy Potatoes 🥩🥔Tender, juicy steak bites and golden potatoes cooked in one skillet with...
09/02/2026

Garlic-Butter Steak Bites and Crispy Potatoes 🥩🥔

Tender, juicy steak bites and golden potatoes cooked in one skillet with plenty of garlic-herb butter!

Ingredients
600 g sirloin steak
700 g baby potatoes
2 tablespoons olive oil
50 g unsalted butter
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Cut the baby potatoes in half. Place them in salted boiling water and cook for 8–10 minutes, until slightly tender. Drain and dry thoroughly.
Cut the steak into equal bite-sized cubes. Pat them dry with paper towels.
Season the steak with salt, pepper, smoked paprika and onion powder.
Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
Add the potatoes cut-side down. Cook for 8–10 minutes, turning occasionally, until golden and crispy. Remove them from the skillet.
Add the remaining olive oil and increase the heat. Place the steak bites in a single layer without overcrowding the skillet.
Sear for approximately 2 minutes without moving them. Turn and cook for another 1–2 minutes, depending on your preferred doneness.
Cook the steak in batches if necessary so it develops a proper caramelized crust.
Reduce the heat to medium. Add the butter, minced garlic and thyme.
Stir for approximately 30 seconds, until the garlic becomes fragrant.
Return the crispy potatoes to the skillet and toss everything in the garlic butter for 1–2 minutes.
Remove from the heat and garnish with chopped parsley.

Serve immediately while the steak is juicy and the potatoes are still crispy! 🔥🥩

09/02/2026

Authentic Smoked BBQ Beef Brisket 🔥🥩

Tender, juicy beef brisket with a smoky pepper crust and beautiful smoke ring. Low-and-slow barbecue at its best!

Ingredients
1 whole beef brisket, approximately 4–5 kg
3 tablespoons coarse salt
3 tablespoons coarse black pepper
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground cumin
2 tablespoons yellow mustard or olive oil
250 ml beef broth
Wood chunks or pellets, preferably oak or hickory
Barbecue sauce, for serving
Pickles and sliced onions, optional
Instructions
Trim the brisket, leaving approximately 6 mm of fat over the surface. Remove any thick, hard pieces of fat that will not render during cooking.
Pat the brisket dry. Spread a thin layer of mustard or olive oil over every side to help the seasoning stick.
Mix the salt, black pepper, smoked paprika, garlic powder, onion powder and cumin.
Coat the brisket generously and evenly with the seasoning. Allow it to rest at room temperature for 30–45 minutes while preparing the smoker.
Preheat the smoker to 110–120°C (225–250°F). Add oak or hickory wood for a rich smoky flavor.
Place the brisket in the smoker with the fat side facing the main heat source. Close the lid and smoke without frequently opening it.
After the first 3 hours, lightly spray or brush the brisket with beef broth every 60–90 minutes to keep the surface moist.
Continue smoking until the internal temperature reaches approximately 74°C (165°F) and a dark, firm bark has developed. This usually takes 6–8 hours.
Wrap the brisket tightly in unwaxed butcher paper or two layers of aluminum foil. Add a small splash of beef broth before sealing.
Return it to the smoker and continue cooking until the thickest part reaches approximately 93–96°C (200–205°F). A probe should slide into the meat with very little resistance.
Remove the wrapped brisket from the smoker. Rest it inside an insulated cooler or switched-off warm oven for at least 1 hour, preferably 2 hours.
Slice the brisket across the grain using a sharp knife. The slices should bend easily without completely falling apart.

Serve with barbecue sauce, pickles and onions. Smoky, juicy and worth every minute! 🔥

08/31/2026

POV: you smell this from 3 houses down 😂🔥

No filter needed, the sizzle does all the talking 🎧🔊 (turn your sound ON)

Drop a 🔥 if you're grilling this weekend

Save this for your next BBQ 📌

Address

22 N Washington Street
New Bremen, OH
45869

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