Author: Jim Pachence

Korean Braised Beef Ribs

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 […]

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

This simple, healthy salad comes together in minutes, and uses one of the Serious Foodie Sauces as the basis for a delicious dressing that you are bound to use time and again. Pear Cranberry Salad with Fig Dressing Ingredients 1 large bag of arugula or spring mix 1 large pear, sliced (Bosc or Anjou work best) 1/2 cup dried cranberries 3 tablespoons Serious Foodie Fig/Orange Sauce and Marinade 1 tablespoon balsamic vinegar (white balsamic is best) 1/4 cup extra virgin olive oil. Salt and pepper 1/8 pound feta, crumbled Optional:  1/2 cup walnuts, chopped Directions In a large salad bowl, combine the arugula or spring mix, sliced pears, and cranberries. Whisk together the Serious Foodie Fig Sauce, vinegar, and salt & pepper.  Slowly whisk in the olive oil. Dress the salad, as desired, and toss. Add the feta cheese and optional walnuts, and toss again before serving

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 & [...]

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 […]

25 Red Wines Under $25 to Try Now!

Every year we publish our compilation our report of quality red wines we've found that are under $25.  These wines are a result of various tasting events, restaurant experiences, and sommelier suggestions we've had this year.  Some usual suspects pop up, as well as interesting bargains from under-appreciated regions such as Lirac in Southern Rhone. The Top 5 Value Wines We have identified five special wines from this group of 25 that are exceptional values and really noteworthy: Palazzo della Torre The Allegrini Family makes some seriously great wines at many price points.  This wine has always impressed us with its consistent quality and value, and it is easy to find.  Allegrini uses an innovative "ripasso" method that gives this wine a style similar to higher end Amarone wines.  Bursting with dark, dried cherries, blackberries, and hints of dates, this wine has a lasting finish bolstered with just enough tannin to make it interesting, and worthy of a few years in the cellar.  Pair with pasta, chicken, or mild sausage. Corvina, Rondinella and Sangiovese. (typically $17 to $20). Tua Rita Rosso The Tua Rita winery is located on the western side of Tuscany, near the sea.  They are world-renowned for [...]

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

We were really happy to see one of our favorite wine writers - Lettie Teague from Wall Street Journal - give some love to one of our favorite food wines that has somehow gone out of style:  Chianti (click HERE to see the article).  As our readers know, we have a long standing love affair with the Sangiovese grape in all its wonderful forms and expressions (take a look at some of our previous articles: Sangiovese Round One and Round Two).  It might be the most food-friendly grape on the plant, as long as you pick up the right bottle.  Ms. Teague mentioned that she couldn't recall the last time folks talked about Chianti - most likely because of all the bad stuff that had flooded the market.  We hope to reverse the trend a bit by first mentioning the wines from Ms. Teague's article, then by talking about some of our favorite Sangiovese bottles. The Chianti List Let's start with Lettie Teague's list, since there was quite a few familiar faces, all at reasonable prices: From WSJ 2/27/2016 You won't go wrong with any of these producers, especially if you can grab some older vintages.  But our top bottle [...]

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, […]