Category: Food

The Best Thanksgiving Turkey – Brick It!

[vc_row][vc_column][vc_column_text] There always seems to be a lot of Thanksgiving angst about cooking turkey – worries about underdone parts, overdone parts, and the dreaded dry parts.  We’ve seen a lot of recipes and cooking techniques – roasting versus frying, brine versus dry rub, etc.  What most of the turkey recipes have in common is a lot of work, and a lot of remaining anxiety. In our video series, we show you how to make tender, juicy, fast, and easy chicken every time by grilling under bricks (click HERE to see the video).  The same technique can be used for turkey – and the results are just as consistent – and impressive. The core of the technique is using a butcher’s cut called spatchcock – which is just a weird term which means butterflied turkey (removing the backbone and flattening the bird).  The Serious Foodie video for chicken shows the method – and we also found this awesome YouTube video talking about the virtues of spatchcocked turkey, and shows a great version of the butchering technique: With this technique, you can also toss out the brining step – your spatchcocked. brick grilled turkey will be moist and tender without it.  You […]

Roasted Corn and Quinoa Salad

Quinoa – it’s showing up everywhere, even at some fast food restaurants, so you might think it is overused.  But when make correctly, it is still a protein-packed, satisfying ingredient. With the last of the wonderful fresh corn at the farmer’s markets, this is a wonderful recipe to try now. With this recipe, we provide a few quick tips on how to make quinoa so that it is not woefully overcooked, while adding some boldly flavored ingredients that will really pull out the naturally nutty flavor of this amazing grain.  We give you a recipe for a seriously great vinaigrette made from our own Serious Foodie Hatch Chile Sauce (click HERE). Roasted Corn and Quinoa Salad Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Serves: 4 to 6 servings Quinoa is a bit of a blank slate – but the key to good grains is the cooking technique. We toast the grains, like a risotto, then add broth along with water – and we stay light on the water so that you don’t end up with a mushy mess. Ingredients 3 tablespoons Serious Foodie Hatch Chile Sauce Juice from 1 lime 1 tablespoon apple […]

Versatile Vinaigrettes

Vinaigrettes are simple, flavorful, and versatile sauces. We use them over grilled and smoked fish, with grilled pork and chicken, and even sometimes use them on salads. In this article, we share some of our favorite recipes & techniques for these amazing sauces that can do it all.   Meyer Lemon Vinaigrette Lemons are nice – but Meyer lemons are great.  If you have never experience the delight of using Meyer lemons, find a few and try substituting them in some of your lemony recipes. They are sweeter than conventional lemons, and have a much more floral aroma.  Be forewarned:  the commercial harvest in the US is typically from December through May.  I will buy about 2 dozen, then freeze the zest, and separately freeze the juice (usually in ice cube trays to get individual 1 tablespoon quantities). Ingredients: Juice from 2 Meyer lemons Zest from 1 Meyer lemon 1 tsp Dijon mustard 2 tbs  apple cider vinegar 1 tbs minced shallot 1/4 tsp salt 1/4 tsp cayenne pepper 1 Cup Extra Virgin Olive Oil DIRECTIONS Place the lemon juice,  zest, mustard, vinegar, shallots, salt and pepper in a food processor with a steel blade (you can also do this […]

Meatless Deliciousness – Swiss Chard Enchiladas

We just returned from a San Francisco visit, and we were delighted to see this recipe published in the Wall Street Journal from the amazing Chef Gonzalo Guzmán (real-deal regional Mexican food at Nopalito). You  don’t need a pantry-full of stuff to make this packed-full-of-flavor, healthy vegetarian dish.  Try making up a lot of extra Swiss chard, using it for morning omelettes the next day. ———————————————————————————————————- Swiss Chard Enchiladas TOTAL TIME: 30 minutes SERVES: 4 6 tomatillos, husks removed and rinsed 1½ jalapeños, stemmed and seeded 3 cloves garlic 3 cups fresh cilantro, plus ½ cup leaves for garnish ¾ cups crema or sour cream 12 cups Swiss chard, ribs removed and leaves roughly chopped Kosher salt ¾ cup canola oil 12 corn tortillas 1½ cups Oaxacan or Monterey Jack cheese, coarsely grated ⅓ cup queso fresco, crumbled Lime wedges, for serving 1. Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain. 2. Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until […]

Super Ideas for Your Super Party

Super Bowl parties – or any time you bring a group of friends together – doesn’t need to mean lots of time in the kitchen, or a quick run to the local take-out place. It’s pretty easy to pump up your parties with some simple tricks, using flavorful ingredients. Take popcorn, for instance.  We did an article on why you should make your own, and why everyone will rave about your popcorn (click HERE).  And you can pull the same trick with any nut mixture, Chex, etc.  Just take some unsalted nuts and/or Chex, toss with some healthy oil (we prefer sunflower), then toss with your favorite spice rub or spice blend (we of course prefer the Serious Foodie versions).  Bake at 250 deg for 1 hour, tossing every 15 minutes. How about the world’s easiest fancy finger food –   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  (click HERE for the article), 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 […]

Eagles or Patriots? Either Way, Let’s Party!

{Picture above courtesy Food  Network} This year’s Super Bowl pits not only the Philadelphia Eagles off against the New England Patriots, it also pits friendly arguments about who can put together the best party using regional foods. Some items on the list are no surprise. Two different dishes contain cheesesteaks, a Philadelphia staple. Seafood showed up multiple times as New England clam chowder and lobster rolls are both favorites in Patriots’ territory. Drink preferences also vary between the two regions. When it comes to beer, Philadelphians love ales with more alcohol and hops while a local brew tops the chart in New England. Philadelphia Cheesesteaks No doubting this one is most everyone’s favorite. The real key is to find yourself some good meat, cheese, and rolls.  Check out the suggestions and recipes in the full article by Chris Morocco and Brad Leone of Bon Appetit.  If you’re in Philly, you’re lucky – there are great places around every corner – see this Food Network article for their favorites. Lobster Rolls Again, no arguments here.  Philly might say “lobstr”, New England might say “lobsta”, but you can’t beat the sweet creaminess of fresh lobster.  All of the recipes we found were […]

Wickedly Great French Macaron Recipe

Often thought to be the territory of professional bakers, the French macaron is only difficult if you don’t know the tricks.  After a few failures of our own, we did more research to find a wonderful recipe, and a fool-proof how-to video, on Entertaining with Beth.  The original recipe uses a raspberry cream – which is delicious – but we were in a Key West mood, so our version uses a lime buttercream.   Lime French Macaron Recipe Author: Beth Le Manach Prep time: 1 hour Cook time: 40 mins Total time: 1 hour 40 mins Serves: 24 This is a slight modification of the recipe shown in the video, except using green food coloring and a lime buttercream. Ingredients 3 Egg Whites (at room temperature) ¼ cup white sugar (50 g) 2 cups confectioners sugar (200 g) 1 cup almond flour (120 g) pinch of salt ¼ tsp cream of tartar (2 ml) Green food coloring LIME BUTTER CREAM ¼ cup salted butter (60g) ¾ cup powdered sugar (75 g) Zest from 1 lime 1/4 cup (150 g) fresh lime juice Instructions  Preheat oven to 300F degrees Beat egg whites until foamy, then add salt, cream of tartar and […]

Pucker Up – Vinegar You Will Love to Drink

[vc_row][vc_column width=”1/1″][vc_column_text] Ever wonder why there are so many choices now for vinegar?  What does it all mean?  Does it make a difference?  And why would I ever want a strawberry vinegar? Quality vinegar does indeed make a significant difference in all preparations, from simple vinaigrette to complicated sauce preparation – we know because we did the experiments in our test kitchen.  In fact, we found that cheap vinegar will negatively effect the taste significantly of our sauces, even if it is a very minor component. So we wanted to let you in on some of our secrets – actually not much of a secret,  since there was an excellent article in the Wall Street Journal about higher end vinegar (Sept 3/4, 2016:  click HERE for the original article).  You’ll get a quick guide on artisan vinegar, good enough to drink (in fact, some make fun cocktail mixers). [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] Balsamic Vinegar We’ll start with the most iconic – and probably the most confusing – category: balsamic vinegar.  The real stuff comes from only the Emilia-Romagna region of Italy, and can be VERY expensive – like a few hundred dollars an ounce.  The traditional balsamic vinegar is a […]

Grilled Shrimp with Romesco Sauce

[vc_row][vc_column width=”1/1″][vc_column_text] Italians call Romesco sauce a Spanish pesto – while the Spanish would call pesto a Spanish Romesco.  Either way, herb sauces are a very quick way to bump up the flavor profile of almost any grilled dish – but especially shellfish.  Our research on Romesco sauce shows that it was literally made for shellfish, which was once considered the fisherman’s meal. While you can make your own Romesco (there are plenty of recipes out there), the Serious Foodie Romesco Sauce pulls all the ingredients together for you.  This award winning sauce uses fresh ingredient, is gluten-free, and non-GMO. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Grilled Shrimp with Romesco Sauce Recipe Type: Serious Foodie Sauce Cuisine: Spanish Author: Mr. Serious Foodie Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: Serves 4 Try this recipe with other shellfish, such as scallops. Ingredients 1 pounds large or jumbo shrimp Olive oil to coat shrimp Salt and pepper Serious Foodie Romesco Sauce Instructions Remove shell, clean, and de-vein shrimp. Pat dry, then lightly coat with olive oil. Salt and pepper to taste. Place the shrimp on skewers (or use a grill grate), and grill on medium heat. Cook […]

Simple Chicken Mole

[vc_row][vc_column width=”1/1″][vc_column_text] Making a Mexican mole sauce can be a daunting task – some having over 20 ingredients, and taking a day to make.  Our Serious Foodie Mirasol Mole Cooking Sauce takes out all the hassle, and gives you no excuses for trying this wonderful sauce  (click HERE to purchase on line). The star ingredient of this sauce is the medium hot mirasol pepper, a native Mexican variety that is mostly dried before use.  Mirasol means ‘looking at the sun’ in Spanish and describes the erect nature of the pods which grow on a compact plant.  Besides being an attractive plant, the mirasol pepper has a unique flavor of strawberry.  This flavor works exceptionally well with the touch of chocolate that is a key ingredient of any mole sauce.  A good mole will have only a hint of chocolate. This dish had outstanding flavor, and was also ridiculously simple to make.  We suggest pairing the meat with either rice & beans, or our quinoa with mole sauce recipe (click HERE to see the quinoa recipe). [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row] Simple Chicken Mole Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 4 […]