Category: TSF Products

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Super Bowl Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for 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 makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Looking for a meat green chile recipe?  Click HERE. 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 […]

Acorn Squash with Mango Butter

Acorn Squash with Mango Butter We often wonder “What can we do to make winter squash recipes interesting?”  We were inspired by our favorite TV cooking show, Milk Street, with their elegant, wintry side dish was inspired by a recipe from “Gjelina” by chef Travis Lett.  There are a few great technique tips in the original recipe (find it HERE), and the dish looks beautiful. We did our own version, substituting the Serious Foodie South Pacific Sauce (Mango/Aji Amarillo) for the orange juice and vinegar in the Milk Street recipe – and the results were nothing short of amazing – bold flavor pops from the Serious Foodie sauce that matched perfectly with the roasted squash. Print Recipe Acorn Squash with Mango Butter Easy, simple, and elegant roasted squash – use as a vegetarian main dish (vegan, if you substitute faux butter for the real thing) or just a great winter time side dish. Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Prep Time 5 minutes Cook Time 40 minutes Servings servings MetricUS Imperial Ingredients 1 Acorn squash About 1 to 1.5 pounds. Cut into rounds or half rounds5 tablespoons Salted butter, or vegan butter Cut into 1-tablespoon pieces, […]

Pear Cranberry Salad with Fig Dressing

This simple, healthy salad comes together in minutes, and uses one of the Serious Foodie Sauces as the basis for a delicious dressing that you are bound to use time and again. Pear Cranberry Salad with Fig Dressing Ingredients 1 large bag of arugula or spring mix 1 large pear, sliced (Bosc or Anjou work best) 1/2 cup dried cranberries 3 tablespoons Serious Foodie Fig/Orange Sauce and Marinade 1 tablespoon balsamic vinegar (white balsamic is best) 1/4 cup extra virgin olive oil. Salt and pepper 1/8 pound feta, crumbled Optional:  1/2 cup walnuts, chopped Directions In a large salad bowl, combine the arugula or spring mix, sliced pears, and cranberries. Whisk together the Serious Foodie Fig Sauce, vinegar, and salt & pepper.  Slowly whisk in the olive oil. Dress the salad, as desired, and toss. Add the feta cheese and optional walnuts, and toss again before serving

Vietnamese Marinated Pork Chops with Spicy Sauce

We’re proud of all of our sauces, but especially our Vietnamese sauce.  It has that magical combination of sweet, sour, and umami that goes well with almost any meat or fish.  Even though many of our stores have empty shelves and meat cases, we came across these wonderful pork chops along with some fresh vegetables.  For this dish, we are going completely keto diet, using a parsnip puree instead of rice (parsnip puree will be posted separately).  The sweetness of the parsnip balances well with the flavors of pork and the salad. Print Recipe Vietnamese Marinated Pork Chops with Spicy Sauce There is a separate post for the pureed parsnip recipe. This recipe also works with rice. Votes: 0 Rating: 0 You: Rate this recipe! Cuisine Asian Prep Time 15 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 2 pork chops Bone-in is preferable, at least 3/4 inch thick1 jar Serious Foodie Vietnamese Sauce Purchase on-line1/2 cup water1/2 cup sugar1/2 cup rice vinegar1 jar Serious Foodie Sambal Purchase on-line. Other Asian hot sauces can be substituted. For the Asian Salad 1/2 cup shredded cabbage Standard or Napa1/2 cup grated carrot2 radishes cut into slices, […]

Grilled Romaine with New Zealand Shrimp

We try to grill everything – we love the crisp, smoky flavors you can get from any type of grill (charcoal preferred, but gas will do). Hearts of romaine prepared on the grill is a smoky crisp surprise. Top with shrimp, corn, tomatoes, avocados, and fennel to create a unique and crunchy summer grilled romaine salad.  Easy & healthy – the way we like to rock, especially during the summer.  Try this salad with some dry rose – we like Quixote Petite Syrah Rose (deep rose-colored wine with notes of raspberry, strawberry and lavender – $20) or Il Rosé Di Casanova La Spinetta (a crisp wine, with notes of strawberry, peach blossom, citrus – $15). Click HERE to shop for the Serious Foodie products. Print Recipe Grilled Romaine with New Zealand Shripm The key to grilling any vegetable or fruit is to make sure (1) your grill is well oiled and (2) your vegetable or fruit is well oiled. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish, Seafood, Serious Foodie Sauce Cuisine New Zealand Prep Time 30 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients 4 tablespoons olive oil1/2 teaspoon Serious Foodie Asian Fusion spice […]

Korean Braised Beef Ribs

Korean braised beef ribs (Kalbi) are slightly spicy, slightly sweet, full of umami, and are easy to make – although it takes some wait time to slow cook.  But the result of braising makes them fall-off-the-bone tender, and deeply flavorful.  We are using the award-winning Serious Foodie Korean sauce (click HERE to purchase online), which is made from authentic Korean (and gluten-free) ingredients. A word about the actual cuts.  For the braising version, you can use almost any cut (short rib or full rib).  You can also find Korean-style short ribs at most Asian markets, which is also known as “flanken.”  This refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to1 0 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill (lots of good recipes – the Food Network version works well, and you can easily substitute our Korean Grill Sauce.). Not so […]

It’s Taco Tuesday!

Ever since we saw the Lego Movie, we’ve been celebrating Taco Tuesday.  First, because it’s fun.  Second, because it can be very creative & delicious (which also is fun). There was a wonderful article in the Wall Street Journal by Elizabeth G. Dunn (we love her writing) where she chronicles the comeback of the taco (click HERE to connect to her article).  As she states, “… gastronomy’s top echelon has plunged into a state of intense taco-consciousness.”  So in homage to this new taco-consciousness, we present one of the recipes from the WSJ article, as well as two of our own, including our favorite veggie taco recipe.  You can also find our delicious Mexican Mole Pulled Pork Tacos by clicking HERE. Tacos with Green Chile Sauce Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 Here we use the Hatch Chile Sauce from The Serious Foodie – but you can substitute any green chile sauce into this recipe. Ingredients 1 full boneless chicken breast, sliced into cutlets (to see a simple article from Serious Eats on how to prepare the cutlets, click HERE). 2 tablespoons or more of spice rub (we used the Serious […]

Simple Pulled Chicken

A favorite at any party, tail-gate, or picnic is pulled meat – chicken, pork, beef, or even lamb.  For great, flavorful pulled meat, there is the long way (sitting in front of your favorite smoker), or the short way. We have tested a number of techniques to create some wonderful BBQ-style chicken, pork, or beef recently using some of the Serious Foodie sauces (click HERE to check out all our products).  The folks that tasted our final product raved about the flavors, so we wanted to share our simple recipe with you.  This dish comes together in a snap, and stays true to the Serious Foodie mantra of easy, delicious, and healthy gourmet at home. The featured image shows pulled chicken with the Mango/Aji Amarillo sauce,  but you can also use the Peruvian Blood Orange/Aji Panca sauce, Hatch Chile sauce, Pomegranate grill sauce, New Zealand grill sauce, or the Mexican Mole. This recipe works perfectly with one of our fresh slaw recipes – click HERE.  We love the Asian slaw with the Mango pulled chicken shown in the featured image.  We used a very nice carrot slaw for the Mexican Pulled Chicken sandwich. Simple Pulled Chicken – The Serious Foodie […]

Serious Foodie Meat Chili

Chili is a favorite of pot-luck parties, and tailgate parties, or simmering dish that makes the house smell wonderful - and our Serious Foodie recipe, which we've perfected over the years, is no exception.  Using the Serious Foodie Hatch Chile Sauce, this recipe is a no-fuss chili that always has our friends coming back for seconds. It's a slightly spicy complex sauce that should please any chili perfectionist. If meat isn't your thing, then we have an equally great vegetarian version:  click HERE. Serious Foodie Meat Chili Author: Mr. Serious Foodie You can substitute ground turkey or chicken for a lighter version. Add some of your favorite hot sauce, or jalapenos, to pump up the heat. Ingredients 1 to 1.5 pounds ground beef 4 tablespoons safflower oil (or any other neutral tasting oil) 1½ cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers (add some jalapenos for a bit more heat) 1 medium to large carrot, diced 2 medium zucchini, stem ends trimmed and cut into small dice 2 tablespoons minced garlic 2 cups fresh corn kernels (about 3 ears; you can grill the corn first for extra flavor). Salt and pepper 1 bottle Serious Foodie [...]

Slaw Is Not Just Cabbage

Coleslaw is found at almost every outdoor meal - but mostly it's the typical soggy mayonnaise-dressed, cabbage-centric boring stuff you can find in any grocery store by the pint or quart. For us, we needed to dig into the foundation of what salw means, and how we can make it fun, and a bit healthier. There is actually no real definition of the word "slaw" - but it seems to mean shredded raw vegetables, in general.  So that's where we'll start. Beet Slaw We have the Serious Foodie version of slaw that we've used at many events, using carrots, raw beets, and fresh yellow peppers - then dressed it with our amazing Serious Foodie Blood Orange/Aji Panca dressing made from one of our sauces (click HERE for the recipe).  Also check out the really great Quinoa and Roasted Corn salad, which is almost a slaw by our definition (click HERE for the recipe). In this article, we present a few of our favorite combinations.  Think about using any of these combinations at your next BBQ event, or take it along the your next tailgate party. The Slaw Primer It's actually quite simple.   Just pick one or more for each category: THE [...]