Category: Recipes We Love

Fig Bourbon Compote

We combine two of our favorite ingredients in this recipe – figs & bourbon! While we were preparing a simple syrup with fresh figs, we decided the figs were just so beautiful and tasty that we took a different direction. We were going to fix up a fig/bourbon drink anyway, so why not make the figs into a great condiment.  We’ve served this fig compote with cheese, salami, and roast pork, with rave reviews.  It’s also simple. (By the way, we’ll post the fig/bourbon drink on our beverages part of the site). The recipe will also work with dried figs, if you can’t find fresh (see recipe notes). Print Recipe Fig Bourbon Compote If you are working with dried figs instead of fresh, add an additional 1/2 tablespoon of lemon juice. Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 8 ounces Fresh figs, cleaned & diced any variety will do.1/4 cup sugar do not use sugar substitutes1/4 cup bourbon1/4 cup white balsamic vinegar traditional balsamic will also work1 tablespoon fresh squeezed lemon juicezest from 1 orangepinch of salt Prep Time 10 minutes Cook Time 30 minutes Servings […]

Thanksgiving Leftovers – Turkey or Ham Hash

One of Thanksgiving guests always asks the question: what is the definition of eternity?  It’s two people and a ham.  Same can go for turkey leftovers. When you’re done with having ham sandwiches, try this update recipe for breakfast, lunch or dinner. Ingredients 2-3 tablespoons olive oil 9 oz ham or turkey, diced 2 medium carrots, peeled and diced 1 medium onion, diced 3 large Yukon Gold potatoes, peeled and cut into 1/3-inch dice 1/4 cup sherry 1/4 cup ham stock (if you boiled the ham), chicken stock, or vegetable stock 1 roasted red pepper, julienne cut 1 egg per person Directions Heat the olive oil in a saute pan.  Add potatoes and carrots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, until the potatoes are browned, about 20 minutes on medium heat. Add onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add the ham or turkey, and roasted red pepper to the pan, and heat for about 5 minutes.  Add the sherry and stock, and reduce by about one half. In the meantime, prepare poached eggs for each plate.  Serve a helping of the hash on each plate, and top with a […]

Diet with Paleo or Veggie?

Paleo or vegetarian? It’s a hard choice when trying to lose some weight, and wanting to maintain a healthy diet (we’re not going to be making any value judgments on meat versus vegetables here). We tried a strict vegetarian diet – and lost hardly any weight. Too many legumes and grains drove our carb load up. It’s not impossible, just hard. But we’re not knocking the veggie/vegan trend at all, but we just need to lose a few pounds. And many of us do like our meat. Here’s our compromise: 3 days vegetarian, 3 days paleo. We leave one day for “cheating”, adding maybe a bit of carb. So far, so good. After a few weeks, we’re down a few pounds. When we do our vegetarian thing, we absolutely need and want flavor. But without adding much in the way of calories. So here’s a few tricks: • Use sauces. Lots of flavor packed into a small amount of calories. Our favorites are Serious Foodie Korean sauce and sriracha (the natural, organic stuff if you can find it). • Flavored oils and vinegars. If you like mushroom, then drizzle a bit of truffle oil over anything. Not cheap stuff, but […]

Homemade Pizza – Not Hard At All!

We love pizza, especially fresh out of the oven.  So, how better to impress your football-loving friends than with your own homemade pizza, fresh out of your oven? Making pizza at home is a lot easier than you might think.  The task requires only a few ingredients which can be prepared a day ahead.  And you can add whatever toppings you might want – and it will be a whole lot more fun than the local delivery joint. Our major revision to this post is the way we handle making pizza dough.  It’s super easy, and it is almost fool-proof.  We are using the method we saw on Christopher Kimball’s Milk Street show (click HERE to see the original post), which comes together in minutes. Our favorite party idea:  Have guests bring their favorite ingredients – then mix & match. Here’s a quick primer on what to do, with a few of our favorite recipes. What You’ll Need The tools you’ll need for homemade pizza can be found in some grocery stores, specialty kitchen ware stores (for example, Sur la Table), and Amazon.com. While you can use a sheet pan, a pizza stone is really the best for getting a […]

Mini-Eggplant Recipe

We found these little beauties at our local farmer's market this weekend, and we had to come up with a cool and easy recipe to share.  These baby eggplants like to be stuffed, and are in fact the perfect size for this technique. Being as small as they are, the outer shell of the eggplant cooks completely as the filling cooks so no prior prep or precooking is needed before they are stuffed. They're less than 4 inches in diameter (called "Nubia" eggplants), and probably the best tasting mini variety. Our recipe is a slight variation on classic Italian cooking, which includes the flesh removed from the eggplants, onions, garlic, tomatoes, eggs, cheese - and a bit of pancetta.  Since you can serve this at room temperature, this dish is an elegant touch to any party, even a tailgate event. 3.2.2925 Mini-Eggplant Recipe Author: Mr. Serious Foodie Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4 servings Use your imagination to create variations on this recipe, such as substituting in feta cheese for Pecarino and mint instead of the oregano Ingredients 4 to 6 baby eggplants 3 tablespoons olive oil 1/2 medium onion, Peeled & [...]

It’s Taco Tuesday!

Ever since we saw the Lego Movie, we’ve been celebrating Taco Tuesday.  First, because it’s fun.  Second, because it can be very creative & delicious (which also is fun). There was a wonderful article in the Wall Street Journal by Elizabeth G. Dunn (we love her writing) where she chronicles the comeback of the taco (click HERE to connect to her article).  As she states, “… gastronomy’s top echelon has plunged into a state of intense taco-consciousness.”  So in homage to this new taco-consciousness, we present one of the recipes from the WSJ article, as well as two of our own, including our favorite veggie taco recipe.  You can also find our delicious Mexican Mole Pulled Pork Tacos by clicking HERE. Tacos with Green Chile Sauce Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 Here we use the Hatch Chile Sauce from The Serious Foodie – but you can substitute any green chile sauce into this recipe. Ingredients 1 full boneless chicken breast, sliced into cutlets (to see a simple article from Serious Eats on how to prepare the cutlets, click HERE). 2 tablespoons or more of spice rub (we used the Serious […]

Serious Foodie Meat Chili

Chili is a favorite of pot-luck parties, and tailgate parties, or simmering dish that makes the house smell wonderful - and our Serious Foodie recipe, which we've perfected over the years, is no exception.  Using the Serious Foodie Hatch Chile Sauce (click HERE to order on-line), this recipe is a no-fuss chili that always has our friends coming back for seconds. It's a slightly spicy complex sauce that should please any chili perfectionist. If meat isn't your thing, then we have an equally great vegetarian version:  click HERE. Or, if you have some turkey or chicken hanging out in your frig, try our version of turkey chili - click HERE. Serious Foodie Meat Chili Author: Mr. Serious Foodie You can substitute ground turkey or chicken for a lighter version. Add some of your favorite hot sauce, or jalapenos, to pump up the heat. Ingredients 1 to 1.5 pounds ground beef 4 tablespoons safflower oil (or any other neutral tasting oil) 1½ cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers (add some jalapenos for a bit more heat) 1 medium to large carrot, diced 2 medium zucchini, stem ends trimmed and cut into small dice 2 [...]

Slaw Is Not Just Cabbage

Coleslaw is found at almost every outdoor meal - but mostly it's the typical soggy mayonnaise-dressed, cabbage-centric boring stuff you can find in any grocery store by the pint or quart. For us, we needed to dig into the foundation of what salw means, and how we can make it fun, and a bit healthier. There is actually no real definition of the word "slaw" - but it seems to mean shredded raw vegetables, in general.  So that's where we'll start. Beet Slaw We have the Serious Foodie version of slaw that we've used at many events, using carrots, raw beets, and fresh yellow peppers - then dressed it with our amazing Serious Foodie Blood Orange/Aji Panca dressing made from one of our sauces (click HERE for the recipe).  Also check out the really great Quinoa and Roasted Corn salad, which is almost a slaw by our definition (click HERE for the recipe). In this article, we present a few of our favorite combinations.  Think about using any of these combinations at your next BBQ event, or take it along the your next tailgate party. The Slaw Primer It's actually quite simple.   Just pick one or more for each category: THE [...]

A Serious Foodie Primer on Using Marinades

Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you’d like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on marinades.  All of the Serious Foodie sauces and marinades can be used with these techniques (click HERE to find the collection of Serious Foodie products). Basic Garlic Marinade Marinades Marinades, like dry rubs, are meant to impart extra flavor in meat, fish, or vegetables - but they are a bit trickier to use.  The food science is similar to dry rubs: salt, sugar, spices/flavorings - with the addition of an acidic component (lemon, lime, vinegar, etc.).  We love marinades when we want to give our foods bold flavors. Let's begin with a simple starter marinade recipe, which can be used to set up [...]

Easy Party Foods

We assembled a collection of quick & delicious appetizers for any party - tailgating, dinner party, pot-luck, etc. Our suggestions:  Have a theme, keep it simple, and have some fun.  We've combed the web to find some star-worthy recipes, along with some of our own originals.   Crostini Let's start with one of the easiest - and most versatile - appetizers:  crostini (or bruschetta; click HERE for an explanation about the differences).  We featured a crostini recipe with brie, arugula, and Serious Foodie Fig/Orange sauce, along with links to other websites for other crostini recipes.  Check out these cool crostini recipes: Kale & White Bean (click HERE), Sweet Potato & Feta (click HERE), Radish & Miso Butter (click HERE), and Smoked Trout & Apple (click HERE). Nachos And the cousin to crostini?  Nachos!  There’s nothing like piled-up chips with your favorite flavors, but you might want to add some twists.  We bought a bunch of flavors from the Better Chip company: Chipotle, Salsa Verde, Beet, and Spinach/Kale.  We dressed up the beet chips with diced veggies, then drizzled with a spicy Caesar dressing (regular Caesar with some hot sauce).  Next, we put some Serious Foodie Hatch Chile Sauce on the salsa [...]