Author: Jim Pachence

Fig Bourbon Compote

Fresh figs are sometimes hard to find, and have a fairly short season. But when we find them, we grab as much as we can get to create some of our favorite dishes, condiments, drink components, etc. that will last months. We took a few boxes to make a fig simple syrup that we use for making our Wintertime version of a Manhattan (substitute the fig simple syrup for the sweet vermouth).  Then, instead of fig in our bourbon, we reversed it – putting bourbon in our fig.  Here’s a recipe that got rave reviews from our group of tasters.

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 […]

Spice Rub Honey Roasted Snack Mix

There are so many things you can do with spice blends, besides grilling your favorite spice rubbed meats. How about snacks? As part of our own healthy eating trend at home, we wanted to do something quick and easy that would satisfy our craving for something sweet and salty, and maybe a bit spicy. And we knew we could come up with something better than what we could buy in the store, so we investigated a bunch of honey-roasted nut and snack mix recipes to find a great one to serve with your favorite summer time adult beverage. You can use this recipe with just about any combination of nuts, pretzels, chickpeas, etc. Print Recipe Spice Rub Honey Roasted Snack Mix Use a hefty amount of almonds to get the biggest healthy impact – lots of nutrients and protein in our version. Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 pound Mixed nuts, unsalted Low salt snack mixes also work well. We used almonds, cashews, pecans, Rice Chex, and gluten free pretzels3 tablespoons honey Maple syrup also works1 tablespoons unsalted butter Coconut oil can be substituted2 […]

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 […]

Grilled Fruit with Kentucky Bourbon Rub

With the right ingredients the outdoor grill can be the focus of cooking for a healthy diet – think veggies, fruit, and even salad. In this installment, we look to use the plentiful fruit of the season in a simple recipe, amping up the flavors with a spicy flair. Who know that eating fruit could be so exciting! This recipe gives you a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal. Print Recipe Grilled Fruit with Kentucky Bourbon Rub We suggested peaches, plums, and nectarines – especially if this is your first time – but try almost anything that won’t fall through the grill grates. Votes: 0 Rating: 0 You: Rate this recipe! Course Dessert Prep Time 10 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 4 Medium to large Peaches Any stone fruit works – nectarines, plums, and apricots for example2 tablespoons unsalted butter, meltedOther fruit Pineapple, apple, and pears cut in rounds 2 tablespoons Serious Foodie Kentucky Bourbon Rub2 tablespoons Pure maple syrup Optional3-4 sprigs fresh mint Optional Course Dessert Prep Time 10 minutes Cook Time 10 minutes […]

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 […]