Category: Healthy Gourmet with Serious Foodie
The South Pacific Mango/Aji Sauce is a sweet/spicy/tangy combination of tropical flavors that is inspired by the cooking in Hawaii. The sauce uses the unusually fruity flavors of the Aji Amarillo and Aji Crystal peppers (a native Hawaiian variety), which also gives a slight underlying spice to this product, while balanced with flavors of mango, lime, and orange (click HERE to order online). The Mango/Aji Sauce matches well with pork, chicken, vegetables, and fish – especially meaty swordfish. Here we show a simple and elegant recipe for this sauce which comes together quickly – our philosophy for quick & healthy restaurant quality cooking at home! Grilled Swordfish with Mango/Aji Sauce Author: Mr. Serious Foodie Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: Serves 4 While the Serious Foodie Mango/Aji Sauce can be used for braising and stewing, here we are using it as a grill sauce. Serve with wild rice, brown rice, or Forbidden rice (pictured), along with some sauteed red cabbage Ingredients Swordfish steaks (about 0.4 pound per person) Spice rub (optional; try the Serious Foodie West African lemon-pepper rub, or the Asian Fusion rub) Salt & white pepper Serious Foodie Mango Aji Sauce […]
The key to most regional cooking, but especially Mexican cooking, is to find high quality starting ingredients. We had our butcher cut us a piece of the pork shoulder (also called pork butt) from the less fatty section. This was an ideal cut for the pulled pork portion of the recipe. We used the very flavorful Mirasol Mole Cooking Sauce from Serious Foodie as the foundation for the pulled pork braising liquid. Once you have a great pulled pork, and a great sauce, you can easily assemble and create a restaurant quality taco! Pulled Pork Tacos with Mirasol Mole Cooking Sauce Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 2 mins Total time: 17 mins Serves: Serves 4 to 6 Any braising method will work – Dutch oven, slow cooker, pressure cooker, etc. We like using the Dutch oven, since it holds a constant and accurate temperature. Ingredients 1 tbsp. vegetable oil 2 to 3 lbs. boneless pork shoulder (Boston butt), fat trimmed Salt 10 oz. jar Serious Foodie Mirasol Mole Cooking Sauce 5 to 10 oz. chicken stock Instructions Preheat oven to 250 F Salt the pork liberally. Heat vegetable oil in a medium heavy pot (Dutch […]
Holiday meals are so much about connecting with family and friends. Everyone has their favorite dish, from green bean casserole to mashed potatoes and cranberry sauce. We offer here some of the standout sides from the Serious Foodie chefs, as well as from other experts – old standards, along with a number of dishes inspired from our favorite international regional cuisines. These dishes can also serve as vegetarian main dishes. The Serious Foodie Peruvian Blood Orange Sauce is a great complement to most any vegetable dish, but especially butternut squash (click HERE) and roasted vegetables (click HERE). It might be too cold in some areas to grill, but you can simply broil vegetables on a skewer, and finish with some seasoning salt (for instance, try one of the Serious Foodie spice rubs, such as Asian Fusion or TexMex rub on any vegetable dish – click HERE). We provide a full recipe on grilled vegetables HERE. We love green leafy vegetables – especially kale and Swiss chard. Here are two very simple recipes for delicious healthy side dishes. Pan roasted kale and veggies Braised Swiss Chard We came across a series of Moroccan carrot recipes, which can be served warm […]
Butternut squash might be fall’s most versatile, but potentially the most boring, vegetable. While you can put it in soups, salads, and pasta (and even dessert), it has a danger of being bland it left on its own. We have a simple way to up your game with butternut squash – add some flavorful, slightly exotic Serious Foodie Peruvian Blood Orange sauce to the mix (click HERE to purchase, or find it at a store near you). In this recipe, we’re serving the squash mashed – mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin – or as a hearty side with a vegetarian meal. Don’t mash too much though — leave it on the chunky side. Alternatively, you can just roast the squash, then pour a bit of the Blood Orange Sauce over the top when serving. Mashed Butternut Squash with Peruvian Blood Orange Sauce Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 4-6 This recipe also works well with sweet potatoes or yams. Ingredients 2 pounds butternut squash, peeled, […]
There is nothing like the color, flavor, crunchy, and fresh simplicity of the Vietnamese noodle bowls. These ingredients hit every deliciously addictive note that you can find in many Vietnamese restaurants. The hardest part, we found, was creating the flavorful sauce without having to buy a ton of ingredients. If you also crave this dish, we’ve now made it very simple with the Serious Foodie Ginger Lime Vietnamese Stir Fry and Dipping Sauce (click HERE to purchase, or find it at a store near you). These particular noodle bowls are actually quite simple to make (especially if you don’t need to bother with the sauce). They’re all about layering. In this version, we’ve kept to veggies only – but you can easily add chicken, steak, shrimp, or tofu. Easy Vietnamese Noodle Bowl Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 4 – 6 servings Our favorite additions to this bowl are thinly sliced pork, tofu, or shrimp that has been marinated in the Vietnamese sauce overnight, then stir fried. Ingredients 6 oz Rice Vermicelli Noodles (we like the extra thin variety, but any will work) 1/2 pound snow peas (remove strings), cut on a bias […]
One of our newest additions to the Serious Foodie sauce line is an authentic Lemon/Garlic Korean grill sauce and marinade, made with an all-natural gochujang sauce (click HERE to order, or find us at a store near you). According to Wikipedia, “Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from gochutgaru (red chili powder), glutinous rice, mejutgaru (fermented soybean powder), yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.” It is an amazing flavor combination that give this sauce a sweet/spicy/savory taste that works well in a stir fry. This simple recipe will get you started on your way to using this exciting sauce. Korean BBQ Shrimp Stir Fry Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 4-6 Any combination of vegetables that will stir fry (hold flavor and texture) will work in this recipe. Ingredients 1 to 1.5 pounds large or extra large shrimp – de-veined, shells removed. 1 bottle Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade 2 tablespoons vegetable oil (canola or safflower works best) 1//2 pound broccoli flowerettes (if large, cut each in half). 1/2 pound baby carrots, cut in half […]
Salmon is a flavorful, great source of protein – easy to cook and healthy, and found almost everywhere. It’s one of our go-to weekly dishes—tender, mild-tasting, and versatile.
There is nothing like the classic Southwest/Mexican breakfast, huevos rancheros (which simply means “ranch eggs”). It is one of those simple, elegant dishes that should be easy to do at home.
Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares