Author: Jim Pachence

Rigatoni with Cauliflower, Tuna, and Lemon Ragout

Print Recipe Rigatoni with Cauliflower, Tuna, and Lemon Ragout Votes: 0 Rating: 0 You: Rate this recipe! Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 head broccoflower florets and tender stalks cut into 1/2 inch pieces5 cloves garlic thinly slice 3 cloves, peel the other 21/2 cup olive oil2 pieces bread, toasted Tear or cut into cubes1 container tuna We used 1 bottle of Tonnino tuna in olive oil1 teaspoon crushed red pepper flakes More or less to taste12 ounces rigatoni2 tablespoon unsalted butter1 tablespoon capers optional3 tablespoons coarsely chopped parsley1 lemon, juice and zestGrated Parmigiano To tasteKosher sea salt Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 head broccoflower florets and tender stalks cut into 1/2 inch pieces5 cloves garlic thinly slice 3 cloves, peel the other 21/2 cup olive oil2 pieces bread, toasted Tear or cut into cubes1 container tuna We used 1 bottle of Tonnino tuna in olive oil1 teaspoon crushed red pepper flakes More or less to taste12 ounces rigatoni2 tablespoon unsalted butter1 tablespoon capers optional3 tablespoons coarsely chopped parsley1 lemon, juice and zestGrated Parmigiano To tasteKosher sea salt Votes: […]

Asian Lychee Martini

One advantage of quarantine is searching our Serious Foodie pantry for odds and ends that can inspire us for new recipes.  We found a can of lychee nuts, had a bunch of Thai bird chilies that needed to be used up, and some nice cilantro.  And it was nearing happy hour – so we came up with with wonderful cocktail that has a hint of sweetness and heat. Print Recipe Asian Lychee Martini The key is finding the canned lychee nuts – try you local specialty grocery store, such as Whole Foods. 6 ounces 4 ounces lychee juice Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Servings people MetricUS Imperial Ingredients 6 ounces vodka4 ounces lychee juice from the can1 tablespoon fresh lime juice1 lychee2-3 sprigs fresh cilantro1 tablespoon fresh ginger large chunks1 Thai bird chili or any hot pepper – a slice of jalapeno would do Prep Time 10 minutes Servings people MetricUS Imperial Ingredients 6 ounces vodka4 ounces lychee juice from the can1 tablespoon fresh lime juice1 lychee2-3 sprigs fresh cilantro1 tablespoon fresh ginger large chunks1 Thai bird chili or any hot pepper – a slice of jalapeno would do Votes: 0 Rating: 0 […]

Kentucky Bourbon Fajitas!

Fajitas are that fun entree to order out at your favorite Mexican restaurant. The drama of the sizzling pan coming to your table. The smell of the onions & peppers wofting your way. We all know that feeling of a build your own experience. Why not have it at home with the smoky flavor of Bourbon added to the mix? Serious Foodie loves to switch things up a bit, and since our Kentucky Bourbon Spice Rub goes so well on any grilled protein, we decided fajitas would be a great plaform to put a twist on the traditional dish and spice it up a bit. There are a few tricks we will share with you, too!   Spice up your sour cream!   To add some serious flavor, whisk together sour cream and about 2 tbsp. of the Kentucky Bourbon Spice Rub. This makes sure that the bourbon flavor is not only in the base of the tortilla but on the top when you first bite into the fajita.   Marinate your chicken! After a generous amount of Kentucky Bourbon Spice Rub is sprinkled onto each side of the chicken breats, wrap the meat in plastic wrap for at least […]

Kentucky Bourbon Chicken Fajitas Recipe

There is nothing like fajitas – you can pull together a fun meal quickly, focus on healthy (all veggies?), and give each component a big flavor pop with spice blends or sauces.  Here we’re showing how to use one of our most popular products – Kentucky Bourbon Spice Rub – as the major flavoring for your next fajita meal.  And experiment – try different sauces or salsas in addition to the spice rubs (we’d suggest our Mexican Mole or Hatch Chile Sauces).  But pull out a bunch of pantry items, and start your adventure. Kentucky Bourbon Chicken Fajitas Kentucky Bourbon Chicken Fajitas with Peppers, Onions and Spiced Sour Cream CourseMain Dish CuisineMexican Prep Time 10minutes Cook Time 20minutes Prep Time 10minutes Cook Time 20minutes Ingredients 2medium chicken breasts 4tbsp. vegetable oil(canola or safflower) 2large bell peppers, sliced 1 onion, sliced 3ounces sliced mushrooms 8ounces sour cream 4-6 corn or flour tortillas 4-5 tbsp. Serious Foodie Kentucky Bourbon Spice Rub Instructions Sprinkle a generous amount of the Kentucky Bourbon Spice Rub onto each side of the chicken breasts. Wrap tightly in plastic wrap and let marinate in the fridge for an hour or more. In a separate bowl, whisk together the […]

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 […]

Wine Pairing for Thanksgiving 2019

Thanksgiving is our favorite holiday at Serious Foodie. You owe no greeting cards, no gifts. You can stuff yourself silly, drink too much wine (or beer, or cocktails), then pass out in front of the TV, opening an occasional eye to check the score of a football game.  But you still have to contend with the meal, and getting the right combination of food and wine together. Wine pairing might scare some, but it’s a whole lot easier than experts might have you believe.  Doing a traditional dinner with turkey and the usual sides (mashed potatoes, green beans, cranberry sauce, etc.)?  Think light, crispy, acidic wines (white or red). Going the vegetarian route, with a lot of root vegetables and greens?  Same scenario: light, crisp, acidic wines (maybe with a slight bit of sweetness). We’ve produced a list that will work with most Thanksgiving menus – some favorites we’ve listed previously, and a few off the beaten path bottles.  And if all else falls flat, mix up some cocktails (check out our new cocktail/beverage blog). The Whites Mirabelle Brut by Schramsberg, (California; $19). Schramsberg was one of the first sparkling-wine makers in California, and is still one of the best. […]

Vegetarian Thanksgiving

Our vegetarian and vegan friends are often hard-pressed at the Thanksgiving table.  Since holiday meals are so much about connecting with family and friends, we look to be as inclusive as possible.  So we want to offer everyone a main dish besides green bean casserole and mashed potatoes. We offer here some of the standout Thanksgiving ideas from the Serious Foodie chefs as well as other resources.  These dishes are so delicious, we’re sure that they will also appeal to the carnivores among us. PASTA While many people are watching their carbs, Thanksgiving is one of those holidays when you have to take a break from the diet.   There are many possibilities, including a lot of gluten-free versions. We published this lovely Sicilian pasta recipe which uses tri-colored cauliflower, but can easily be made with standard cauliflower, broccoli, broccoli rabe, or various combinations.  Click HERE to read the recipe. Gnocchi is a perfect fall dish – hardy, filling, and very versatile.  This recipe comes from the Salt and Wind website (click HERE for their recipe), and there are plenty of others to try.  We like trying different veggie versions – spinach, kale, and even a great red beet gnocchi recipe. We […]

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 […]

Pomegranate Gravy

Why use the same old turkey/chicken gravy when you can use this easy, quick recipe for a fun change.  This gravy works well with simple roasted poultry, or with pomegranate-glazed chicken. Pomegranate Gravy Author: Pomegranate Gravy Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 4-6 You can use either store-bought or home-made stock. Home-made turkey stock is the best way to go, but requires a lot more work. Ingredients 1 small carrot, peeled and rough chopped 1 rib celery, rough chopped 1 medium onion, rough chopped 3 tablespoons unsalted butter Pan juices from turkey 3 cups hot turkey stock (or chicken stock) 1 cup Serious Foodie Pomegranate Grill Sauce and Marinade 1 bay leaf 1/4 cup all-purpose flour Salt & Pepper to taste Instructions In food processor, pulse carrot until broken into small pieces Heat butter in large saucepan over medium heat. When foaming subsides, add vegetables and cook for about 7 minutes. Stir in flour and cook until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add in the broth and the pomegranate sauce. Bring to a slow boil, skimming off any foam that forms on the surface. Reduce the heat, […]

Thanksgiving Dinner – Serious Foodie Style

We are starting the busy holiday season, so we wanted to give you a few recipes to make your preparations for your gourmet Thanksgiving meal a bit easier.  These simple, healthy recipes will put an elegant touch to any meal – but especially for Thanksgiving. Let’s start with The Bird… Our favorite method for turkey is using the spatchcock method – which is very similar to butterflied poultry.  We use a dry-rub marinade (suggestions:  Serious Foodie Bourbon Rub, Tex-Mex, or Harissa – click HERE to order), and bast with a flavorful marinade-type sauce (suggestions:  Serious Foodie Pomegranate Grill Sauce and Marinade, or Korean Grill Sauce for a more exotic flavor).  It is then very easy to either roast or grill – and we prefer the later.  And the method works well with chicken, also. Check out the full article HERE on how to do spatchcocked turkey, including a video. The Gravy We have used, many times, a beer-based gravy which is complex and delicious – and very simple to make (click HERE to see the recipe). If you want to use the Serious Foodie Pomegranate Sauce as the base – which would go along with a pomegranate glazed bird – click […]