Category: Recipes We Love

Impressive – And Easy – Valentine's Day Meal Ideas

There is nothing sexier than good food and good wine that you bring to the table yourself.  this is especially true for Valentine’s Day, which is second least-favorite day to dine out (next to New Year’s Eve).  Why?  The good-to-great restaurants are packed, the kitchens are stressed, the prices are higher, and many places dumb-down the menus to accommodate the folks who venture to restaurants only on Valentine’s Day. Besides, this is THE DAY for a Serious Foodie to impress with a hand-crafted meal for your significant other(s) in your life – bring along some flowers, add a bit of candlelight, and check out some of these simple & elegant meal ideas. And let the magic happen… Bon Appetit poled 11 celebrity chefs on their sexiest meals ever – so you might want to check them out (click HERE). There’s a website call Seduction Meals – the title says it all   (click HERE). Food & Wine gives a very broad selection of menus, with lots of variety (click HERE). We really liked the meals selected by Delish for Valentine’s Day (click HERE). What about the vegetarian in your life?  Take a look at this great Buzzfeed article (click HERE). Crudo & Sushi In many ways, […]

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Easy Party Foods

[vc_row][vc_column width=”1/1″][vc_column_text] We originally posted this blog for an Oscar party – but you can do these quick & delicious appetizer for any party. 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. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”black” align=”align_center” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=”Crostini” title_align=”separator_align_left” align=”align_left” color=”sandy_brown” style=”dashed”][/vc_column][vc_column width=”1/4″][vc_single_image image=”4734″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text] 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 recently (click HERE for the article), 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). [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=”Dips” title_align=”separator_align_left” align=”align_left” color=”sandy_brown” style=”dashed”][/vc_column][vc_column width=”1/4″][vc_single_image image=”4748″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text] Dips went out of style, but now are making a big comeback.  Go simple with the Caramelized Onion & Shallot Dip (click HERE), Charred Egglant Dip (click HERE), or the tried […]

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Salad with honey-poached plums

While the Serious Foodie philosophy is to cook what’s fresh, what’s in season, sometimes, there are exceptions.  There were beautiful plums at the local store, coming from Chile in November.  We secured a bunch of large black and red plums, along with red-tipped lettuce, arugula,fresh radishes, and a sprouted celery root. It made for a pretty, and awesome, salad. The poaching recipe used here is a variation of a recipe we created for poached apricots, peaches, or poached pears used in desserts. POACHED PLUMS Ingredients – 4 cups dry white wine (Italian Soave or Pinot Grigio work well) – 4 tablespoons honey – 3/4 inch piece of fresh ginger, peeled and finely chopped – 1/2 teaspoon cardomon – Two whole peppercorns – Juice from 1/4 lemon, and zest – 4 medium sized plums, cut into 1/4 inch slices 1. In a saucepan large enough to hold the plums, combine the first six ingredients. 2. Bring the mixture to a simmer, stirring until the honey has dissolved. 3. Add the plums, and simmer for 15 minutes. 4. Remove the plums.  Remove 1 cup of the poaching liquid, and reserve for making the dressing.  Strain the liquid, removing the peppercorns and bits […]

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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 […]

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The Feast of the Fishes – A Primer on a Great Italian-American Tradition

There are many Italian Americans, or folks who wish they had Italian heritage, who celebrate The Feast of the Fishes on Christmas Eve. The tradition seems to have its roots in central and southern Italian tradition, but is found anywhere that fish is plentiful in Italy. The long tradition of eating seafood on Christmas Eve has its roots in from the Roman Catholic  faith, as a form of abstinence;  Catholics were to refrain from eating meat or dairy on certain holy days, including Christmas Eve.   As no meat or butter could be used on such days, observant Catholics would instead eat seafood, typically fried in oil. Many of the dishes found on the Feast of the Fishes menu include calamari, eel, clams, mussels, salt cod, and other ingredients which were often considered peasant food (plentiful supply, and inexpensive).  Now, most of these ingredients are considered gourmet.  In true Italian style, the Feast of the Fishes has turned into course after course of luxurious seafood dishes. Different regions have their own tradition – and it seems that Italians throughout the world create their own traditions. The number of fishes can be seven (the most common), nine, or eleven, and seafood dish […]

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The Best Thanksgiving Turkey – Brick It!

[vc_row][vc_column][vc_column_text] There always seems to be a lot of Thanksgiving angst about cooking turkey – worries about underdone parts, overdone parts, and the dreaded dry parts.  We’ve seen a lot of recipes and cooking techniques – roasting versus frying, brine versus dry rub, etc.  What most of the turkey recipes have in common is a lot of work, and a lot of remaining anxiety. In our video series, we show you how to make tender, juicy, fast, and easy chicken every time by grilling under bricks (click HERE to see the video).  The same technique can be used for turkey – and the results are just as consistent – and impressive. The core of the technique is using a butcher’s cut called spatchcock – which is just a weird term which means butterflied turkey (removing the backbone and flattening the bird).  The Serious Foodie video for chicken shows the method – and we also found this awesome YouTube video talking about the virtues of spatchcocked turkey, and shows a great version of the butchering technique: With this technique, you can also toss out the brining step – your spatchcocked. brick grilled turkey will be moist and tender without it.  You […]

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Simple Pulled Chicken – The Serious Foodie Way

A favorite at any party, tail-gate, or picnic is pulled meat – chicken, pork, beef, or even lamb.  Chef Rob at one of our favorite specialty markets cooked up some wonderful BBQ-style chicken recently using some of the Serious Foodie sauces (click HERE to check out all our products).  The folks that tasted this treat raved about the flavors, so we wanted to share this simple recipe with you.  This dish comes together in a snap, and stays true to the Serious Foodie mantra of easy, delicious, and healthy gourmet at home. The featured image shows pulled chicken with the Mango/Aji Amarillo sauce,  but you can also use the Peruvian Blood Orange/Aji Panca sauce, Hatch Chile sauce, Pomegranate grill sauce, New Zealand grill sauce, or the Mexican Mole. This recipe works perfectly with one of our fresh slaw recipes – click HERE. Simple Pulled Chicken – The Serious Foodie Way Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 3 hours Total time: 3 hours 10 mins Serves: Serves 8 We suggest using a slow cooker, but the recipe also works using a covered braising pot and cooking in the oven at 250 F for 3 to 4 hours […]

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Slaw Is Not Just Cabbage

[vc_row][vc_column][vc_column_text]One of the most omnipresent dishes for outdoor parties is slaw – but mostly it’s the typical soggy mayonnaise-dressed, cabbage-centric boring coleslaw. There is actually no real definition of the word “slaw” – but it seems to mean shredded raw vegetables, in general. 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 VEGETABLES:  Cruciferous vegetables (cauliflower, cabbage -red and/or green, garden cress, bok choy, broccoli, brussels sprouts), onions (sweet, red, green), peppers (sweet or hot), greens (shredded kale, endive, spinach), root vegetables (carrots, parsnips, turnips, radishes, beets) FRUIT:  Mangoes, oranges, berries, pears […]

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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 […]

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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 tried a strict vegetarian diet – and lost hardly any weight. Too many legumes, grains. 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 we do like our meat. via GIPHY 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 hot sauces. Lots of flavor packed into a small amount of calories. Our favorites are Korean gochujang, sriracha (the natural, organic stuff if you can find it), and Calabrian peppers. • Flavored oils and vinegars. If you like mushroom, then drizzle a bit of truffle oil over anything. Not cheap stuff, but a little bit goes a long way. Or make your own. • Spice blends and spice rubs. If […]

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