Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares
Category: Recipes We Love
While browsing at one of our favorite grocery stores – Oakes Farms Market in Naples – we came across the most amazingly beautiful Sicilian eggplants. Plump, large, and brightly colored, we knew we had to find something fun to do with these delights.
While planning our annual St. Patrick’s Day dinner, we were trying to figure out how to combine our two favorites of the day: corned beef and Guinness Stout.
Spicy Moroccan Carrot Salad: picture Tal Ronnen There is a wonderful Israeli restaurant in Philadelphia called Zahav – and we had the pleasure to sample many wonderful dishes with associate Serious Foodies Lisa and Randy. There were many outstanding dishes, many of which were vegetarian – but the standout was their spicy carrot salad (see last recipe below). We came across a few recipes this weekend, and wanted to share with our readers – they are simple and elegant, the type of dish you want to do for a party or your significant other. We are reprinting our favorites, and we hope that you’ll be intrigued enough to try a few. Spicy Moroccan Carrot Salad Recipe Type: Vegetarian Cuisine: Moroccan Author: Tal Ronnen Prep time: 1 hour Cook time: 10 mins Total time: 1 hour 10 mins Serves: Serves 4 This recipe was found at the Joy of Kosher website (click HERE for the original version). Recipe reprinted from Crossroads by Tal Ronnen. Ingredients 1 ½ pounds small rainbow carrots (about 24), tops trimmed 8 dried red chilies, such as guajillo, stems removed ½ cup red wine vinegar 3 garlic cloves, coarsely chopped 1 teaspoon ground cumin ½ teaspoon […]
[vc_row][vc_column width=”1/1″][vc_column_text] We were cleaning out the test kitchen refrigerators just after the holidays, and we came across two gems that we couldn’t throw away: perfectly ripe pears, and a 3 pound bag of fresh cranberries. Somewhere in our memory banks we knew that there had to be recipes that combine both fruits into a dessert – after doing a search, we came across many, such as pies, tarts, cobblers, crisps. Since our roots are Italian, we wanted to try our hand at a crostata. A crostata is simply “an open-faced fruit tart, often with a decorative lattice top” – so it’s more like a free-form pie. You can also think of it as a dessert pizza. Recipes for crostata date back to the 15th century, way before Betty Crocker taught us all how to make pie. Like making pie, the trick is in the dough and how you handle the fruit – but much, much easier. We’ve tested out a number of crostata dough recipes, and settled on a rich, slightly sweet version that contains some egg. [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row] Crostata Dough – Easy & Perfect Author: Mr. Serious Foodie Prep time: 10 mins Total time: 10 mins Serves: […]
[vc_row][vc_column width=”1/1″][vc_column_text] Lionfish have become a predatory blight in the warm waters of the Gulf and Caribbean, an invasive species that has been hard to remove. But apparently they are easy to catch, and good to eat. Lionfish is a white flaky fish, firmer in texture than halibut – and not poisonous to eat (only the spines contain the venom, and they can be removed at the market). While we’ve seen this on a number of menus recently, we have not tried our hand at cooking this monster. On a recent visit to our local Whole Foods Market (they are promoting it), we picked up two handsome specimens. We wanted a bold approach to this fish that needs to be consumed (an act that is both delicious and good for the environment – what a win-win!). Just in case you need it, we found a nice resource on cleaning & preparing lionfish – click HERE. This recipe requires forming parchment paper envelopes, which is a great way to steam fish with only a bit of liquid. The Bon Appetit website has a great how-to article – click HERE – or you can go to this handy video: [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] […]
[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 […]
[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 […]
[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 […]
[vc_row][vc_column width=”1/1″][vc_column_text] Eggs Benedict is one of those breakfast/brunch dishes that we rarely make at home – too much fuss. But when the sauce preparation is taken out of the equation, the dish is simple and quick, and is elegant. While there are some store-bought Hollandaise Sauce that are OK, we took a different direction. The Serious Foodie Romesco Finishing Sauce is really brilliant with eggs, so we decided to try it out with our Spanish-inspired version of Eggs Benedict. You can find our sauces at select stores, or on line: www.serious-foodie.com. [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Eggs Benedict – Romesco Style Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 There are many poaching utensils that you can find at most kitchen supply stores. We rather use custard cups instead of buying special tools we use infrequently. Ingredients 4 quarts water 4 English muffins Butter 1/4 cup white vinegar 1 teaspoon kosher salt Vegetable or olive oil for coating cups 8 large eggs Serrano ham, or prosciutto 10 ounce jar Serious Foodie Romesco Finishing Sauce Optional: finely chopped parsley Optional: steamed asparagus Instructions Cut the English muffins in half; toast to your […]