Category: TSF Products

April 7, 2020 ,
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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, […]

September 10, 2019 ,
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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 […]

September 10, 2019 ,
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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 […]

September 3, 2019 ,
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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
September 1, 2019 ,
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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 […]

August 10, 2019 ,
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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 […]

August 2, 2019 ,
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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 (click HERE to order on-line), 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. Or, if you have some turkey or chicken hanging out in your frig, try our version of turkey chili - 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 [...]
August 1, 2019 ,
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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 [...]
August 1, 2019 ,
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Pork Spare Ribs with Pomegranate Glaze

There are more recipes for making ribs than hot sauce brands.  Folks have fights over dry rubs, wet rubs, mop sauces, finishing sauces, to smoke or not to smoke, etc.....but all we wanted were tasty ribs without baby-sitting a smoldering fire all day.  We know this is a sacrilege to the pit masters, but if we want authentic slow smoked ribs, there are plenty of places to get take-out without wasting all day. We've tried many variations on fuss-free ribs, especially if we need to make a bunch of other food for a party/tailgate.   The cooking science was all essentially the same - a slow cooking method with a bit of acid (vinegar, lemon, lime) and salt was needed to break down the tough connective tissue.  Flavor can be infused before, during, and after slow cooking. We used a braising step followed by a grilling step to get the right texture, and maximize flavor, featuring two of our favorite ingredients: beer and the Serious Foodie gourmet sauces. If you want a bit of extra flavor, you can dry-rub the ribs (Serious Foodie Kentucky Bourbon Rub was our favorite), wrap in plastic, and refrigerate overnight. We also tried a pressure cooker [...]
July 20, 2019 ,
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Our Popcorn Obsession

Obsessed. With. Popcorn. And it’s probably a good thing. Along with many others, the Serious Foodie has resolved to put more healthy eating and a bit of weight loss on the menu for 2018. We started our plan first off looking for a snacking routine that was low calorie, satisfying, and delicious.  This is a tall order, but popcorn is literally made to fit the bill. Problem is, healthy delicious popcorn seemed to be an oxymoron (no, we’re not talking about politicians). We tried so many pre-made brands claiming to be healthy, but there was a still a lot of crap stuck to the bottom of the bag with most of them. Nothing deadly, but still not what we wanted.  And never tasting really fresh. Then we tried various “just popcorn” brands with low or no salt, low fat.  No thank you, I’ll just eat the bag – much more flavor, just as much fiber. How about microwaved popcorn?  Been there, done that – smells bad, tastes, and it has nasty stuff in the bag/on the bag. Then we went back to the old-fashioned, make it on your stove top version.  Turns out, once you have a few tricks down, […]

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