Category: Food

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Tailgate Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for tailgate parties.  Here we prepare a green vegetarian chili that is as tasty and satisfying as any meat-based chili we have cooked. The use of diced portabello mushrooms gives a meaty texture to the chili, and the corn gives natural sweetness and crunch.  The Serious Foodie Hatch Chile Cooking Sauce (click HERE to order on-line) makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Vegetarian Chile with Serious Food Hatch Chile Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: Serves 4 to 6 Serve this hearty chili with brown rice or hearty bread. Ingredients 4 tablespoons safflower oil (or any other neutral tasting oil) 1 1/2 cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers 1 medium to large carrot, diced 1 medium summer squash, stem ends trimmed and cut into small dice 2 medium zucchini, stem ends trimmed and cut into small dice 1 1/2 pounds portobello mushrooms (about 5 large), […]

Warm Spinach/Fennel/Apple Salad

Crazy simple – and healthy & really delicious.  We did a bit of experimenting until we got this salad working so that we could serve it to company – or use it as a fast dinner salad by adding some protein (chicken, shrimp, steak, or tofu).  It’s a change up from the standard warm spinach salad, with a lot more interesting thing 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.   Warm Spinach/Fennel/Apple Salad Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 4 Ingredients 2 tablespoons flavorful vinegar (raspberry, pear, or just nice sherry vinegar works) 1/2 teaspoon Dijon mustard 1 teaspoon Serious Foodie Kentucky Bourbon Rub, plus 2 teaspoons for apples & fennel 1/2 teaspoon salt 1/3 cup olive oil, plus 3 tbs. for the apples & fennel 2 tbs. unsalted butter 1 fennel bulb, cored and julienne thinly sliced 1 bunch spinach, washed 1 hardy apple, sliced (Granny Smith if you want tart, Honey Crisp or Braeburn if you want sweet). Optional: mild goat cheese, or feta Optional: 1/4 cup chopped pecans Instructions […]

A Serious Foodie Primer on Using Dry Rubs

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 dry rubs.  Click HERE to see the full collection of Serious Foodie rubs & spice blends. Dry Rubs Dry rubs are simple, versatile, and cheap - even when purchased rather than made from scratch.  Like marinades and brine, timing is everything. The basic ingredients on most store-bought dry rubs will look about the same - salt, sugar, spices.  Home made versions are very simple to prepare, but a commercial version may have ingredients that are harder to find, or you just don't want hanging around in your cupboard. If you want to DIY, then start with this base dry rub recipe, which we [...]

Grilled Mango Chicken

We like simple – especially if we get delicious and elegant at the same time.  The Serious Foodie South Pacific Mango/Aji sauce has the sweet of mango combined with tangy of fresh lime and spicy of two exotic peppers – aji Amarillo and aji crystal, a pepper we first found in Hawaii.  The spicy peppers are in balance with all the other flavors, so that the final result is only a hint of heat, with the exotic flavors of the peppers coming through. While you can use whole chicken or chicken breast, we found that the best way to enjoy this sauce is with chicken thighs. Grilled Mango Chicken Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: Serves 4 Ingredients 8 chicken thighs, bone-in, skin removed Lime wedges 2-3 tablespoons olive oil Salt and pepper to taste 10 oz. Serious Foodie Mango/Aji Sauce (click HERE to purchase online). Instructions Pat the chicken dry with a paper towel. Squeeze lime juice over all the chicken, then rub each piece with some olive oil. Salt and pepper to taste. Grill or pan sear the chicken over medium heat. When seared on one side, turn over, and spread […]

Simple and Elegant Swordfish Recipe with the Serious Foodie Mango/Aji Sauce

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 […]

Late Summer Corn – The Best of the Best

Maybe it’s the growing conditions, like the late summer heat, that makes corn so good this time of year.  Or maybe it’s just the desire to hold onto the last vestiges of summer that fools us into thinking that we now have the best corn of the year. We were inspired to write about corn after posting our Roasted Corn and Quinoa Salad recipe, which seems to have been a big summer hit (click HERE to see recipe).  We then saw a wonderful article by Jim Shahin, which was an incredible how-to primer on how to roast corn (click HERE to see article).  Mr Shahin shows five different methods, and why each one might serve a purpose. So, whatever method you choose, and whatever variety is available, it’s time to enjoy using the last of the summer corn.  These recipes work well for tailgate events, too (as long as you can find good quality corn). Here are two recipes you might want consider (or just eat an ear or two with butter & salt, or plain naked). Grilled Creamed Corn Author: Courtesy of Jim Shahin Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 to […]

A Great Zucchini Recipe

August and September seem to be zucchini month.  The farmer’s markets, local stores, and our own gardens have a ton of this wonderful vegetable – and there is nothing like local zucchini, fresh & sweet & fun.  With all this veggie goodness, we certainly need as many easy and tasty zucchini recipes as possible. We recently worked up a new  recipe with infuses additional complimentary flavors to the fresh zucchini, using an easy to make marinade from one of the Serious Foodie sauces (click HERE to find Serious Foodie sauces).  This is an elegant party dish – and works well for tailgate events, too! A Great Zucchini Recipe Author: Mr. Serious Foodie Prep time: 40 mins Cook time: 10 mins Total time: 50 mins Serves: Serves 4 You can substitute other flavorful vinegar-based marinades, but we found that there was a perfect flavor match between the zucchini and the Southern Italian-based Fig/Orange sauce from the Serious Foodie Ingredients 3 medium to large zucchini 1/2 cup Orange & Calimyrna Fig sauce from the Serious Foodie 1/4 cup apple cider vinegar (or other white mild vinegar) 1 tablespoon light brown sugar (optional) 1 teaspoon salt (optional) 1/4 cup olive oil 1 cup […]

Foodie Holiday Gift Suggestions: Homemade

[vc_row][vc_column width=”1/1″][vc_column_text] Looking for that special gift for a foodie friend?  Someone on your list is hard to please?  Maybe something to give someone with everything? Try these suggestions on making your own unique gifts.  There are many great websites you’ll find under each section, but there are an infinite number of possibilities. The queen of the holiday homemade is definitely Martha Stewart – click HERE to see her array of hand-crafted holiday gifts. Another great website we found was AllRecipes (click HERE to see their DIY gifts).  With each of these homemade gifts, packaging can really make the difference.  Tins, bottles, and festive boxes can be found on-line or at cookware stores. Here are our suggestions for easy to make, Serious Foodie quality hand crafted gifts – especially for those on your list who have everything.  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1449160325073{background-color: #cccccc !important;}”] Simple Syrups [/vc_column_text][vc_single_image image=”3612″ border_color=”black” img_link_target=”_self” alignment=”center” style=”vc_box_border” img_link_large=””][vc_column_text]Simple syrups are just that – simple.  Once made, they last a long time, and can be used to flavor cocktails, desserts, or just used as a condiment over ice cream.  We found a very nice, festive holiday syrup on MidWestLiving.com using cranberries (click HERE). While we like the fruit […]

A Serious Foodie Guide to Unique Holiday Gifts

[vc_row][vc_column][vc_column_text] Looking for that special gift for a foodie friend?  Someone on your list is hard to please?  Maybe something to give someone with everything? We’re here to help with gift suggestions for the Serious Foodie in your life.  Here are some unique gift ideas – and some are literally out of the box . At the Movies (click HERE):  We list (arguably) the best foodie movies of all time.  Down load, stream, or go old school (by the DVD).  Sit with you favorite squeeze, and watch a few of these classics. Home-Crafted Holiday Gifts (click HERE):  For the DIYer – some quick, easy projects.  We list a number of our all-time, sure to please favorites. Artisan Chocolates (click HERE):  Why wait for Valentine’s Day? Fancy chocolate is one of our go-to gifts.  A list of our favorite artisan vendors, all available on-line. Sparkling Wines (click HERE):  Always a fun gift, especially with those willing to share.  Some special bottles are listed, but most are for folks on a budget. Red Wines under $25 (click HERE):  From our yearly survey of the best red wines under $25 – a good (and sometimes great) wine to fit any budget. And, of […]

The Feast of the Fishes – A Primer on a Great Italian-American Tradition

There are many Italian Americans, or folks who wish they had Italian heritage, who celebrate The Feast of the Fishes on Christmas Eve. The tradition seems to have its roots in central and southern Italian tradition, but is found anywhere that fish is plentiful in Italy. The long tradition of eating seafood on Christmas Eve has its roots in from the Roman Catholic  faith, as a form of abstinence;  Catholics were to refrain from eating meat or dairy on certain holy days, including Christmas Eve.   As no meat or butter could be used on such days, observant Catholics would instead eat seafood, typically fried in oil. Many of the dishes found on the Feast of the Fishes menu include calamari, eel, clams, mussels, salt cod, and other ingredients which were often considered peasant food (plentiful supply, and inexpensive).  Now, most of these ingredients are considered gourmet.  In true Italian style, the Feast of the Fishes has turned into course after course of luxurious seafood dishes. Different regions have their own tradition – and it seems that Italians throughout the world create their own traditions. The number of fishes can be seven (the most common), nine, or eleven, and seafood dish […]