Korean braised beef ribs (Kalbi) are slightly spicy, slightly sweet, full of umami, and are easy to make – although it takes some wait time to slow cook. But the result of braising makes them fall-off-the-bone tender, and deeply flavorful. We are using the award-winning Serious Foodie Korean sauce (click HERE to purchase online), which is made from authentic Korean (and gluten-free) ingredients. A word about the actual cuts. For the braising version, you can use almost any cut (short rib or full rib). You can also find Korean-style short ribs at most Asian markets, which is also known as “flanken.” This refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to1 0 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill (lots of good recipes – the Food Network version works well, and you can easily substitute our Korean Grill Sauce.). Not so […]
Author: Jim Pachence
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 […]
Pear Cranberry Salad with Fig Dressing
Mini-Eggplant Recipe
It’s Taco Tuesday!
Ever since we saw the Lego Movie, we’ve been celebrating Taco Tuesday. First, because it’s fun. Second, because it can be very creative & delicious (which also is fun). There was a wonderful article in the Wall Street Journal by Elizabeth G. Dunn (we love her writing) where she chronicles the comeback of the taco (click HERE to connect to her article). As she states, “… gastronomy’s top echelon has plunged into a state of intense taco-consciousness.” So in homage to this new taco-consciousness, we present one of the recipes from the WSJ article, as well as two of our own, including our favorite veggie taco recipe. You can also find our delicious Mexican Mole Pulled Pork Tacos by clicking HERE. Tacos with Green Chile Sauce Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 Here we use the Hatch Chile Sauce from The Serious Foodie – but you can substitute any green chile sauce into this recipe. Ingredients 1 full boneless chicken breast, sliced into cutlets (to see a simple article from Serious Eats on how to prepare the cutlets, click HERE). 2 tablespoons or more of spice rub (we used the Serious […]
Transform Your Tailgate – Serious Foodie Style
25 Red Wines Under $25 to Try Now!
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 […]
Revisiting Sangiovese
Tailgate Wine Pairings
Even though there is nothing like watching football with a great brew in hand, you don’t need to have a beer-only ootball party. But the Serious Foodies at your party may not be your average American football fan. So, let’s impress them with a nice glass of vino to go with all those great football party munchies. This article focuses on wine suggestions that would work with most foods you’ll have on hand during the big game(s). Let’s start with the starters – chips & salsa, maybe some smoked salmon, or guacamole. We think that the whites from Campania are magical with guacamole, like Greco di Tufo or Falanghina (try Taburno). If you want a riper wine to cut through the spice, try Grüner Veltliner from the Wachau region (Hermann Moser, for example). You want enough alcohol to match the weight and texture of the avocado, but enough acidity to match the lime. These wines will also work well with shellfish & seafood (crab dip, shrimp, oysters). If you are starting with something very spice, you can always go to a semi-dry Riesling. It might be a wine-pairing cliche at this point, but these wines are perfect with Mexican food, […]