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, […]
Category: TSF Sauces
Turkish Pomegranate, Eggplant, and Lentils
This is a great, simple, tasty recipe from Turkey that takes a little bit of time to cook, but is well worth the time – full of flavor, satisfying, and vegan. To keep the textures and flavors of the vegetables distinct, it’s important that you layer the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. This dish is best when made ahead and allowed to mellow for at least a few hours. Print Recipe Turkish Pomegranate, Eggplant, and Lentils 1/4 teaspoon Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium sized, finely minced2 medium tomatoes chopped2 medium green peppers, such as Anaheims stemmed, seeded and coarsely chopped 1/4 teaspoon crushed red pepper Optional1/2 cup Serious Foodie Pomegranate Grill SauceSeeds from 1 pomegranate Optional Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium […]
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 […]
Pear Cranberry Salad with Fig Dressing
Mini-Eggplant Recipe
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
