Tag: Serious Foodie Sauces

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 [...]

Crispy Baked Chicken Wings with Mango Sauce

A Great Tailgate Recipe - We love the tasty flavor of crispy chicken wings, but we hate the thought of deep frying anything.  Here we show you how simple it is to make amazing wings using the sweet & spicy Serious Foodie Mango/Aji Amarillo sauce (click HERE to find the Serious Foodie sauces), or any sauce you like. The Serious Foodie Pomegranate sauce, Mexican Mole, Korean, or the Blood Orange/Aji Panca sauce also work well with this recipe. Crispy Baked Chicken Wings with Mango Sauce Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 6-8 people Ingredients - 5 pounds chicken wings, tips removed, drumettes and flats separated - 2 tablespoons vegetable oil (preferably safflower oil) - 1 tablespoon salt - Freshly ground black pepper to taste - 1 jar Serious Foodie Mango/Aji Amarillo sauce Instructions Preheat oven to 400 F. Set a wire rack inside each of 2 large rimmed baking sheets. Place the wings in a large bowl; toss with the vegetable oil. Add the salt and pepper, then toss again. Divide wings between the prepared racks and spread out in a single layer. Bake wings until the skin is [...]

Quinoa with Corn, Carrots, and Mexican Mole Sauce

Quinoa  is one of our favorite grains – it is protein-packed, satisfying, and a great side dish or main course.  We were experimenting with our new Mirasol Mole Sauce (click HERE), and added a touch to one of our favorite quinoa recipes that uses fresh corn, which is now showing up at the farmer’s markets. There are a few tricks and tips on how to make quinoa so that it is not woefully overcooked, while adding some boldly flavored ingredients that will really pull out the naturally nutty flavor of this amazing grain. Quinoa with Corn, Carrots, and Mole Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: Serves 4 to 6 Ingredients 3 tablespoons Serious Foodie Mirasol Mole Sauce (click HERE to order on-line) ½ cup olive oil, plus a few tablespoons for cooking 2 ears corn, husked 1½ cups pre-washed quinoa (it is important to pre-wash) 2 tablespoons unsalted butter, cut into 2 pieces 1 small onion, chopped fine 1 carrot, finely diced ¾ cup vegetable stock ¾ teaspoon salt 1 cups water ½ red or yellow bell pepper, diced (we like a combination of both) 2 […]

Simple and Elegant Swordfish Recipe with the Serious Foodie Mango/Aji Sauce

The South Pacific Mango/Aji  Sauce is a sweet/spicy/tangy combination of tropical flavors that is inspired by the cooking in Hawaii.  The sauce uses the unusually fruity flavors of the Aji Amarillo and Aji Crystal peppers (a native Hawaiian variety), which also gives a slight underlying spice to this product, while balanced with flavors of mango, lime, and orange (click HERE to order online). The Mango/Aji Sauce matches well with pork, chicken, vegetables, and fish – especially meaty swordfish.   Here we show a simple and elegant recipe for this sauce which comes together quickly – our philosophy for quick & healthy restaurant quality cooking at home! Grilled Swordfish with Mango/Aji Sauce Author: Mr. Serious Foodie Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: Serves 4 While the Serious Foodie Mango/Aji Sauce can be used for braising and stewing, here we are using it as a grill sauce. Serve with wild rice, brown rice, or Forbidden rice (pictured), along with some sauteed red cabbage Ingredients Swordfish steaks (about 0.4 pound per person) Spice rub (optional; try the Serious Foodie West African lemon-pepper rub, or the Asian Fusion rub) Salt & white pepper Serious Foodie Mango Aji  Sauce […]

Introducing the Serious Foodie Mirasol Mole Sauce

Mole is a very misunderstood sauce in the US – but one that is ever-present in Mexico. There are as many Mole recipes as there is Mexican grandmas (sort of like Italians with tomato sauce).  Many of the store-bought versions and some of those served in Mexican restaurants are not balanced – too much of certain spices, too much cocoa, too salty, and/or too sweat. Which is why many people avoid Mole. After a lot of research and testing, we came on a quite wonderful version that uses one of the most amazing Mexican peppers – mirasol.  It has a fruity/berry quality unlike anything else we’ve ever tasted – and it’s not nearly as mouth-numbing as a habanero. For our Mole sauce, you’ll find a balanced blend of vegetables and spices (it’s not too spicy hot), and with a hint of cocoa. The Mole sauce is often served with chicken and pork, and also matches well with eggs and vegetables.  We will be showing a number of traditional recipes using the Serious Foodie Mirasol Mole Sauce in the coming weeks – enchiladas, tacos, etc. You can find our Serious Foodie sauces at one of our local partner gourmet stores, or […]

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 […]