Category: Recipes We Love

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 [...]

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 [...]

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 [...]

Quinoa with Corn, Carrots, and Mexican Mole Sauce

Quinoa  is one of our favorite grains – it is protein-packed, satisfying, and a great side dish or main course.  We were experimenting with our new Mirasol Mole Sauce (click HERE), and added a touch to one of our favorite quinoa recipes that uses fresh corn, which is now showing up at the farmer’s markets. There are a few tricks and 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. Quinoa with Corn, Carrots, and Mole Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: Serves 4 to 6 Ingredients 3 tablespoons Serious Foodie Mirasol Mole Sauce (click HERE to order on-line) ½ cup olive oil, plus a few tablespoons for cooking 2 ears corn, husked 1½ cups pre-washed quinoa (it is important to pre-wash) 2 tablespoons unsalted butter, cut into 2 pieces 1 small onion, chopped fine 1 carrot, finely diced ¾ cup vegetable stock ¾ teaspoon salt 1 cups water ½ red or yellow bell pepper, diced (we like a combination of both) 2 […]

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), […]

Impressive – And Easy – Valentine’s Day Meal Ideas

There is nothing sexier than good food and good wine that you bring to the table yourself.  this is especially true for Valentine’s Day, which is second least-favorite day to dine out (next to New Year’s Eve).  Why?  The good-to-great restaurants are packed, the kitchens are stressed, the prices are higher, and many places dumb-down the menus to accommodate the folks who venture to restaurants only on Valentine’s Day. Besides, this is THE DAY for a Serious Foodie to impress with a hand-crafted meal for your significant other(s) in your life – bring along some flowers, add a bit of candlelight, and check out some of these simple & elegant meal ideas. And let the magic happen… Bon Appetit poled 11 celebrity chefs on their sexiest meals ever – so you might want to check them out (click HERE). There’s a website call Seduction Meals – the title says it all   (click HERE). Food & Wine gives a very broad selection of menus, with lots of variety (click HERE). We really liked the meals selected by Delish for Valentine’s Day (click HERE). What about the vegetarian in your life?  Take a look at this great Buzzfeed article (click HERE). Crudo & Sushi In many ways, […]

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 […]

Salad with honey-poached plums

While the Serious Foodie philosophy is to cook what’s fresh, what’s in season, sometimes, there are exceptions.  There were beautiful plums at the local store, coming from Chile in October.  We secured a bunch of large black and red plums, along with red-tipped lettuce, arugula,fresh radishes, and a sprouted celery root. It made for a pretty, and awesome, salad. The poaching recipe used here is a variation of a recipe we created for poached apricots, peaches, or poached pears used in desserts. POACHED PLUMS Ingredients – 4 cups dry white wine (Italian Soave or Pinot Grigio work well) – 4 tablespoons honey – 3/4 inch piece of fresh ginger, peeled and finely chopped – 1/2 teaspoon cardomon – Two whole peppercorns – Juice from 1/4 lemon, and zest – 4 medium sized plums, cut into 1/4 inch slices 1. In a saucepan large enough to hold the plums, combine the first six ingredients. 2. Bring the mixture to a simmer, stirring until the honey has dissolved. 3. Add the plums, and simmer for 15 minutes. 4. Remove the plums.  Remove 1 cup of the poaching liquid, and reserve for making the dressing.  Strain the liquid, removing the peppercorns and bits […]

A Serious Foodie Primer on Using Brines

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 brining.   Brine (Courtesy of Paleo Spirit) Brining In it's simplest form, a brine is salt and water.  It's a very old technique, and somehow was lost to every day cooks for a while.  Thankfully, it's back in style - which is a good thing, as bringing can be used on most meats to improve flavor and texture.  As we've done with previous articles in this series, let's first start with the basics: Ingredients for the Basic Brine 1 quart of water 2.5 oz salt 1/2 cup brown sugar In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all [...]