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The 10 Best Ways to Use Dry Rubs & Seasoning Blends

The 10 Best Ways to Use Dry Rubs & Seasoning Blends

by jpachence | May 20, 2022 | FOODIE STORIES, Grill, tailgate recipe, TSF Spice Rubs, What’s behind the sauce

Want to learn about dry rubs/seasoning blends like a professional chef?  Just in time for grilling time, we explore why & when you will want to use dry rubs/seasoning blends.  Dry rubs/seasoning blends are by far the most widely used flavoring agents around the...
A Serious Foodie Primer on Using Finishing Sauces

A Serious Foodie Primer on Using Finishing Sauces

by jpachence | Aug 1, 2021 | FOODIE STORIES, Healthy Gourmet with Serious Foodie, Recipes We Love, tailgate recipe, TSF Sauces, What’s behind the sauce

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...
Sambal – The Next Sriracha?

Sambal – The Next Sriracha?

by jpachence | May 25, 2021 | Asian, FOODIE STORIES, Spicy Condiments, What’s behind the sauce

Sambal?  What’s all the fuss about? Claimed by many to be the next sriracha, sambal is a word for a Southeast Asian chili pepper condiment. The word, and the original recipes, are from Indonesia.  But like all great  recipes, it made its way to other countries where...
Beet Slaw with Blood Orange/Aji Panca Vinaigrette

Beet Slaw with Blood Orange/Aji Panca Vinaigrette

by jpachence | Apr 6, 2015 | Latin American Recipes, RECIPES, What’s behind the sauce

What!?   You’ve never done a Peruvian recipe before?  Why not? We know why – hard to make, can’t find the ingredients, worried it would be too weird.  The Serious Foodie sauces were created with the goal of making quick gourmet easy.  With our...

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