Category: tailgate recipe

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 [...]

Easy Gourmet Salad Recipes

We’ve worked hard to put together a series of salad recipes that you can use any time: parties, holidays, tailgating, picnic, pot lucks.  So put down that store-bought bag of greens and store-bought dressing. Here is our collection of simple, healthy gourmet salad recipes that will put an elegant touch to any meal – whether it’s an casual weekday, or a special occasion.  Click HERE to see our feature recipe: Pear Cranberry Salad with Serious Foodie Fig/Orange dressing. Warm Spinach/Fennel/Apple Salad Crazy simple – and healthy & really delicious.  It’s a change up from the standard warm spinach salad, with a lot more interesting things 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.  Click HERE for the full recipe. Quinoa Salad with Beets and Oranges We are always for raising our game when it comes to healthy eating – and two of our favorite components are beets and quinoa.  There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a meatless main course) has it all. Click HERE for the full recipe. […]

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), […]

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 […]

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 [...]

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 […]

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