Category: Featured Post

Easy Gourmet for Holiday Meals: Side Dish Recipes

Holiday meals are so much about connecting with family and friends.  Everyone has their favorite dish, from green bean casserole to mashed potatoes and cranberry sauce. We offer here some of the standout sides from the Serious Foodie chefs, as well as from other experts – old standards, along with a number of dishes inspired from our favorite international regional cuisines.  These dishes can also serve as vegetarian main dishes. The Serious Foodie Peruvian Blood Orange Sauce is a great complement to most any vegetable dish, but especially butternut squash (click HERE) and roasted vegetables (click HERE). It might be too cold in some areas to grill, but you can simply broil vegetables on a skewer, and finish with some seasoning salt (for instance, try one of the Serious Foodie spice rubs, such as Asian Fusion or TexMex rub on any vegetable dish – click HERE).  We provide a full recipe on grilled vegetables HERE. We love green leafy vegetables – especially kale and Swiss chard.  Here are two very simple recipes for delicious healthy side dishes. Pan roasted kale and veggies Braised Swiss Chard   We came across a series of Moroccan carrot recipes, which can be served warm […]

Meatless Deliciousness – Swiss Chard Enchiladas

We just returned from a San Francisco visit, and we were delighted to see this recipe published in the Wall Street Journal from the amazing Chef Gonzalo Guzmán (real-deal regional Mexican food at Nopalito). You  don’t need a pantry-full of stuff to make this packed-full-of-flavor, healthy vegetarian dish.  Try making up a lot of extra Swiss chard, using it for morning omelettes the next day. ———————————————————————————————————- Swiss Chard Enchiladas TOTAL TIME: 30 minutes SERVES: 4 6 tomatillos, husks removed and rinsed 1½ jalapeños, stemmed and seeded 3 cloves garlic 3 cups fresh cilantro, plus ½ cup leaves for garnish ¾ cups crema or sour cream 12 cups Swiss chard, ribs removed and leaves roughly chopped Kosher salt ¾ cup canola oil 12 corn tortillas 1½ cups Oaxacan or Monterey Jack cheese, coarsely grated ⅓ cup queso fresco, crumbled Lime wedges, for serving 1. Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain. 2. Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until […]

Grilled Shrimp with Romesco Sauce

[vc_row][vc_column width=”1/1″][vc_column_text] Italians call Romesco sauce a Spanish pesto – while the Spanish would call pesto a Spanish Romesco.  Either way, herb sauces are a very quick way to bump up the flavor profile of almost any grilled dish – but especially shellfish.  Our research on Romesco sauce shows that it was literally made for shellfish, which was once considered the fisherman’s meal. While you can make your own Romesco (there are plenty of recipes out there), the Serious Foodie Romesco Sauce pulls all the ingredients together for you.  This award winning sauce uses fresh ingredient, is gluten-free, and non-GMO. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Grilled Shrimp with Romesco Sauce Recipe Type: Serious Foodie Sauce Cuisine: Spanish Author: Mr. Serious Foodie Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: Serves 4 Try this recipe with other shellfish, such as scallops. Ingredients 1 pounds large or jumbo shrimp Olive oil to coat shrimp Salt and pepper Serious Foodie Romesco Sauce Instructions Remove shell, clean, and de-vein shrimp. Pat dry, then lightly coat with olive oil. Salt and pepper to taste. Place the shrimp on skewers (or use a grill grate), and grill on medium heat. Cook […]

Simple Chicken Mole

[vc_row][vc_column width=”1/1″][vc_column_text] Making a Mexican mole sauce can be a daunting task – some having over 20 ingredients, and taking a day to make.  Our Serious Foodie Mirasol Mole Cooking Sauce takes out all the hassle, and gives you no excuses for trying this wonderful sauce  (click HERE to purchase on line). The star ingredient of this sauce is the medium hot mirasol pepper, a native Mexican variety that is mostly dried before use.  Mirasol means ‘looking at the sun’ in Spanish and describes the erect nature of the pods which grow on a compact plant.  Besides being an attractive plant, the mirasol pepper has a unique flavor of strawberry.  This flavor works exceptionally well with the touch of chocolate that is a key ingredient of any mole sauce.  A good mole will have only a hint of chocolate. This dish had outstanding flavor, and was also ridiculously simple to make.  We suggest pairing the meat with either rice & beans, or our quinoa with mole sauce recipe (click HERE to see the quinoa recipe). [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row] Simple Chicken Mole Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 4 […]

Eggs Benedict – Romesco Style

[vc_row][vc_column width=”1/1″][vc_column_text] Eggs Benedict is one of those breakfast/brunch dishes that we rarely make at home – too much fuss.  But when the sauce preparation is taken out of the equation, the dish is simple and quick, and is elegant. While there are some store-bought Hollandaise Sauce that are OK, we took a different direction.  The Serious Foodie Romesco Finishing Sauce is really brilliant with eggs, so we decided to try it out with our Spanish-inspired version of Eggs Benedict.  You can find our sauces at select stores, or on line: www.serious-foodie.com.  [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Eggs Benedict – Romesco Style Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 There are many poaching utensils that you can find at most kitchen supply stores. We rather use custard cups instead of buying special tools we use infrequently. Ingredients 4 quarts water 4 English muffins Butter 1/4 cup white vinegar 1 teaspoon kosher salt Vegetable or olive oil for coating cups 8 large eggs Serrano ham, or prosciutto 10 ounce jar Serious Foodie Romesco Finishing Sauce Optional: finely chopped parsley Optional: steamed asparagus Instructions Cut the English muffins in half; toast to your […]

Enchiladas with Mirasol Mole Braised Pulled Pork

[vc_row][vc_column width=”1/1″][vc_column_text] We were inspired by a recent Bon Appetit article about enchiladas – but we wanted to come up with a simple approach that would yield a high quality result.  And we wanted to use one of the Serious Foodie sauces (www.serious-foodie.com). The key to most regional cooking, but especially Mexican cooking, is to find high quality starting ingredients.  We had our butcher cut us a piece of the pork shoulder (also called pork butt) from the less fatty section.  This was an ideal cut for the pulled pork portion of the recipe.  We used the very flavorful Mirasol Mole Cooking Sauce from Serious Foodie as the foundation for the pulled pork braising liquid. Once you have a great pulled pork, and a great sauce, you can easily assemble and create a restaurant quality enchilada! [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row] Mirasol Mole Braised Pulled Pork (Pork Rojas) Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: Serves 6 to 8 Any braising method will work – Dutch oven, slow cooker, pressure cooker, etc. We like using the Dutch oven, since it holds a constant and accurate temperature. Ingredients 1 tbsp. vegetable […]

Strata & Romesco Sauce: Fancy Egg Casserole by Another Name

[vc_row][vc_column width=”1/1″][vc_column_text] Whether you spell it strata or stratta or simply egg casserole, you find this savory egg bread pudding throughout Europe – and anywhere else where you have leftover bread.  You always start with bread, eggs, and cheese – then you decide what else  you’d like.  You can keep it strictly vegetarian with an array of possibilities – or you can go in the carnivorous direction by adding various meats.  Think quiche when constructing the ingredients for your  strata. We did a survey of on-line recipes, and found quite a few that we liked (the best were on Martha Stewart, of course), and tried a few in our test kitchen.  Some failed because of lack of taste or texture –  so here we will give you a fool-proof version, then add some real class with the Serious Foodie Romesco Sauce.  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The keys to a good strata are few but all important: Find the best ingredients.  If you see some wonderful in-season vegetable at the store or farmer’s market, grab it (asparagus is quite brilliant right now). You must start with dried out bread – either stale, or toasted.  We preferred toasted bread for our […]

Blood Orange/Aji Panca Sauce with a Perfect Pork Tenderloin

The Serious Foodie recently launched its gourmet sauce products – helping to make at-home gourmet a very easy task.   Here we show you how to create an jaw-dropping meal from one of our signature sauces – Blood Orange/Aji Panca.  We serve this dish with a fresh beet slaw made with a vinaigrette formed from the same Blood Orange sauce (click HERE for the recipe).  If you’d like to order one of our sauces, check out our e-commerce site (click HERE). Perfect Pork Tenderloin Author: Mr. Serious Foodie Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: Serves 4 All you need is a few ingredients – and know a few chef’s tricks – to make a perfect pork tenderloin. Driving out moisture from the meat seems a bit counter-intuitive, but it actually helps to retain internal moisture while cooking, and enhances the flavors. Ingredients Dry rub (use a rub that has salt and brown sugar in order to get a good infusion of flavor). 1 to 1.5 pounds pork tenderloin 1 tablespoon olive oil 1 10 oz. jar of Blood Orange/Aji Panca Cooking Sauce from The Serious Foodie Instructions Pat the meat dry. Generously coat the […]