Category: tailgate recipe

TexMex Fried Chicken Sandwich

We love fried chicken, especially those fully-flavored extra crispy versions.  There are plenty of fast food restaurants that specialize in fried chicken, but why not perfect you own version?  Here we provide a simple, fast recipe to make a great version at home – or worthy to take along to your next party. There are two simple tricks to this recipe: buttermilk, and the Serious Foodie TexMex Rub, with our special applewood smoked sea salt.   Print Recipe TexMex Fried Chicken Sandwich Make sure you leave enough time for the chicken to marinate in the buttermilk mixture. We use boneless chicken thighs all the time because of their deeper flavor and natural moisture, but feel free to use chicken breasts – which need overnight marinating. Votes: 1 Rating: 5 You: Rate this recipe! Prep Time 2 hours Cook Time 10 minutes Passive Time 2-12 hours Servings people MetricUS Imperial Ingredients 4 chicken thighs skinless, boneless4-5 tablespoons Serious Foodie TexMex Rub1 cup buttermilk1/3 cup flour, seasoned with TexMex Rub Mix in 1-2 tablespoons of spice rub into the flour right before using.2 fresh eggs whisked1/3 cup panko breadcrumbs Regular breadcrumbs are OK – panko gives extra crispy crustsSalt and Pepper To […]

Grilled Romaine with New Zealand Shrimp

We try to grill everything – we love the crisp, smoky flavors you can get from any type of grill (charcoal preferred, but gas will do). Hearts of romaine prepared on the grill is a smoky crisp surprise. Top with shrimp, corn, tomatoes, avocados, and fennel to create a unique and crunchy summer grilled romaine salad.  Easy & healthy – the way we like to rock, especially during the summer.  Try this salad with some dry rose – we like Quixote Petite Syrah Rose (deep rose-colored wine with notes of raspberry, strawberry and lavender – $20) or Il Rosé Di Casanova La Spinetta (a crisp wine, with notes of strawberry, peach blossom, citrus – $15). Click HERE to shop for the Serious Foodie products. Print Recipe Grilled Romaine with New Zealand Shripm The key to grilling any vegetable or fruit is to make sure (1) your grill is well oiled and (2) your vegetable or fruit is well oiled. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish, Seafood, Serious Foodie Sauce Cuisine New Zealand Prep Time 30 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients 4 tablespoons olive oil1/2 teaspoon Serious Foodie Asian Fusion spice […]

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 & [...]

Simple Pulled Chicken

A favorite at any party, tail-gate, or picnic is pulled meat – chicken, pork, beef, or even lamb.  For great, flavorful pulled meat, there is the long way (sitting in front of your favorite smoker), or the short way. We have tested a number of techniques to create some wonderful BBQ-style chicken, pork, or beef recently using some of the Serious Foodie sauces (click HERE to check out all our products).  The folks that tasted our final product raved about the flavors, so we wanted to share our 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.  We love the Asian slaw with the Mango pulled chicken shown in the featured image.  We used a very nice carrot slaw for the Mexican Pulled Chicken sandwich. Simple Pulled Chicken – The Serious Foodie […]

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 [...]

Pork Spare Ribs with Pomegranate Glaze

There are more recipes for making ribs than hot sauce brands.  Folks have fights over dry rubs, wet rubs, mop sauces, finishing sauces, to smoke or not to smoke, etc.....but all we wanted were tasty ribs without baby-sitting a smoldering fire all day.  We know this is a sacrilege to the pit masters, but if we want authentic slow smoked ribs, there are plenty of places to get take-out without wasting all day. We've tried many variations on fuss-free ribs, especially if we need to make a bunch of other food for a party/tailgate.   The cooking science was all essentially the same - a slow cooking method with a bit of acid (vinegar, lemon, lime) and salt was needed to break down the tough connective tissue.  Flavor can be infused before, during, and after slow cooking. We used a braising step followed by a grilling step to get the right texture, and maximize flavor, featuring two of our favorite ingredients: beer and the Serious Foodie gourmet sauces. If you want a bit of extra flavor, you can dry-rub the ribs (Serious Foodie Kentucky Bourbon Rub was our favorite), wrap in plastic, and refrigerate overnight. We also tried a pressure cooker [...]

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 [...]
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