Author: Jim Pachence

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 [...]

Slaw Is Not Just Cabbage

Coleslaw is found at almost every outdoor meal - but mostly it's the typical soggy mayonnaise-dressed, cabbage-centric boring stuff you can find in any grocery store by the pint or quart. For us, we needed to dig into the foundation of what salw means, and how we can make it fun, and a bit healthier. There is actually no real definition of the word "slaw" - but it seems to mean shredded raw vegetables, in general.  So that's where we'll start. Beet Slaw We have the Serious Foodie version of slaw that we've used at many events, using carrots, raw beets, and fresh yellow peppers - then dressed it with our amazing Serious Foodie Blood Orange/Aji Panca dressing made from one of our sauces (click HERE for the recipe).  Also check out the really great Quinoa and Roasted Corn salad, which is almost a slaw by our definition (click HERE for the recipe). In this article, we present a few of our favorite combinations.  Think about using any of these combinations at your next BBQ event, or take it along the your next tailgate party. The Slaw Primer It's actually quite simple.   Just pick one or more for each category: THE [...]

Pork Spare Ribs with Pomegranate Glaze

There are more recipes for making ribs than hot sauce brands.  Folks have fights over dry rubs, wet rubs, mop sauces, finishing sauces, to smoke or not to smoke, etc.....but all we wanted were tasty ribs without baby-sitting a smoldering fire all day.  We know this is a sacrilege to the pit masters, but if we want authentic slow smoked ribs, there are plenty of places to get take-out without wasting all day. We've tried many variations on fuss-free ribs, especially if we need to make a bunch of other food for a party/tailgate.   The cooking science was all essentially the same - a slow cooking method with a bit of acid (vinegar, lemon, lime) and salt was needed to break down the tough connective tissue.  Flavor can be infused before, during, and after slow cooking. We used a braising step followed by a grilling step to get the right texture, and maximize flavor, featuring two of our favorite ingredients: beer and the Serious Foodie gourmet sauces. If you want a bit of extra flavor, you can dry-rub the ribs (Serious Foodie Kentucky Bourbon Rub was our favorite), wrap in plastic, and refrigerate overnight. We also tried a pressure cooker [...]

A Serious Foodie Primer on Using Marinades

Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you’d like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on marinades.  All of the Serious Foodie sauces and marinades can be used with these techniques (click HERE to find the collection of Serious Foodie products). Basic Garlic Marinade Marinades Marinades, like dry rubs, are meant to impart extra flavor in meat, fish, or vegetables - but they are a bit trickier to use.  The food science is similar to dry rubs: salt, sugar, spices/flavorings - with the addition of an acidic component (lemon, lime, vinegar, etc.).  We love marinades when we want to give our foods bold flavors. Let's begin with a simple starter marinade recipe, which can be used to set up [...]

Our Popcorn Obsession

Obsessed. With. Popcorn. And it’s probably a good thing. Along with many others, the Serious Foodie has resolved to put more healthy eating and a bit of weight loss on the menu for 2018. We started our plan first off looking for a snacking routine that was low calorie, satisfying, and delicious.  This is a tall order, but popcorn is literally made to fit the bill. Problem is, healthy delicious popcorn seemed to be an oxymoron (no, we’re not talking about politicians). We tried so many pre-made brands claiming to be healthy, but there was a still a lot of crap stuck to the bottom of the bag with most of them. Nothing deadly, but still not what we wanted.  And never tasting really fresh. Then we tried various “just popcorn” brands with low or no salt, low fat.  No thank you, I’ll just eat the bag – much more flavor, just as much fiber. How about microwaved popcorn?  Been there, done that – smells bad, tastes, and it has nasty stuff in the bag/on the bag. Then we went back to the old-fashioned, make it on your stove top version.  Turns out, once you have a few tricks down, […]

Easy Party Foods

We assembled a collection of quick & delicious appetizers for any party - tailgating, dinner party, pot-luck, etc. Our suggestions:  Have a theme, keep it simple, and have some fun.  We've combed the web to find some star-worthy recipes, along with some of our own originals.   Crostini Let's start with one of the easiest - and most versatile - appetizers:  crostini (or bruschetta; click HERE for an explanation about the differences).  We featured a crostini recipe with brie, arugula, and Serious Foodie Fig/Orange sauce, along with links to other websites for other crostini recipes.  Check out these cool crostini recipes: Kale & White Bean (click HERE), Sweet Potato & Feta (click HERE), Radish & Miso Butter (click HERE), and Smoked Trout & Apple (click HERE). Nachos And the cousin to crostini?  Nachos!  There’s nothing like piled-up chips with your favorite flavors, but you might want to add some twists.  We bought a bunch of flavors from the Better Chip company: Chipotle, Salsa Verde, Beet, and Spinach/Kale.  We dressed up the beet chips with diced veggies, then drizzled with a spicy Caesar dressing (regular Caesar with some hot sauce).  Next, we put some Serious Foodie Hatch Chile Sauce on the salsa [...]

Intriguing Wine from the Island of Sardinia

We stumbled on a very intriguing wine this week – Argiolas Costera-  and we had to immediately share it with our readers because of the high quality at an amazing value – we purchased it for $13.  We were familiar with the whites from Sardinia (mostly using the Vermentino grape), but didn’t know much about the red wines.  Now we come to find that there is more red wine produced in Sardinia than white. There are quite a few unusual native red grapes on Sardinia, such as Monica (a light, bright, berry-flavored grape), Carignano (also known as Mazuelo in Spain and Carignan in France – deep colored, very fruity grape), Bovale sardo (related to Carignano, but smaller less fruity grapes), and Cannonau (also known as Grenache).  The warm climate, and the constant air movement from Mediterranean breezes give the Cannonau grapes more concentration and more body.  It is fragrant, has good tannin to acid balance – just don’t be put off by the color.  It is not going to be the deep red you would expect from a Grenache-based wine. The Argiolas Costera for 2011 is made up of 100% Cannonau (other years, the winemaker will mix in up to […]

Harissa Chicken – Fast, Delicious, Healthy

This recipe is so simple, it’s almost embarrassing – but the flavor is an embarrassment of riches. If you want a flavorful sauce to serve along side the chicken, just take 1/4 cup of olive oil, and whisk in 1 tablespoon North African Spice Rub. Harissa Chicken – Fast, Delicious, Healthy Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serve 4-6 Harissa is a very common spice blend found in Northern Africa. You can use this same recipe with any number of spice blends. For extra flavor, make pockets under the skin, and pour some spice blend into the area between the skin and meat. Ingredients – One free-range chicken, 3 to 6 pounds – 2 tablespoons butter – Kosher salt and freshly ground black pepper to taste – 3-4 tablespoons Serious Foodie North African Rub Instructions Rinse the chicken and then dry it well with paper towels. Rub the chicken with the butter and then liberally sprinkle with the Serious Foodie North African Rub (click HERE to order on-line); sprinkle rub inside the cavity. Let sit in refrigerator for up to 1 hour, or overnight. Preheat the oven to 450 degrees. Salt […]

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 [...]

Easy Gourmet Salad Recipes

We’ve worked hard to put together a series of salad recipes that you can use any time: parties, holidays, tailgating, picnic, pot lucks.  So put down that store-bought bag of greens and store-bought dressing. Here is our collection of simple, healthy gourmet salad recipes that will put an elegant touch to any meal – whether it’s an casual weekday, or a special occasion.  Click HERE to see our feature recipe: Pear Cranberry Salad with Serious Foodie Fig/Orange dressing. Warm Spinach/Fennel/Apple Salad Crazy simple – and healthy & really delicious.  It’s a change up from the standard warm spinach salad, with a lot more interesting things happening.  Add some feta if you like.  Or some bacon.  What makes this recipe work is the dressing.  You just might want to pour this over everything.  Click HERE for the full recipe. Quinoa Salad with Beets and Oranges We are always for raising our game when it comes to healthy eating – and two of our favorite components are beets and quinoa.  There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a meatless main course) has it all. Click HERE for the full recipe. […]