Semiserious Chefs

Meat and Potatoes. Two staples of the Nordic diet. Given, they consume a lot of fish, but meatballs and patties are always a favorite. This dish blends another commonality, pickled vegetables. Obviously there are pickled onions as a topping, but these smallish patties also contain pickled beets, sweet gherkins, and capers, lending to a very […]

We’ve all met him. That guy at the end of the bar who just gets wiser and wiser with each drink, until he is convinced that everyone else is convinced he has a PHD. Recipes are a funny thing. They can be very sophisticated, very simple, very reminiscent, even very strange. We serve certain foods […]

Yes, if you are a food buff you probably already know that tebasaki chicken wings are a particularly common dish found in and around Nagoya, Japan. If you know any Japanese you probably know that tebasaki, (or debesaki) 手羽先, translates specifically to ‘chicken wings.’ With this in mind, I understand if you find my use […]

Jalapeño cheese dip is one of those dishes that you really can’t go wrong serving. It’s perfect as a tasty dip for tortilla chips, but it works equally well as a spread for hard crackers. Either way, it’s virtually mandatory game day food. Jalapeño cheese dip can be made and served in a variety of […]

The name here pretty much says it all, Creamy. Peppercorns. Sauce. When you get your first taste of this speckled white masterpiece you will, unmistakably, have a mouth full of peppercorns. But not just black pepper. For this sauce a large percentage of pink peppercorns have been chosen. This is not by mistake. Black, white, […]

This recipe was originally created as a mistake during a recent duel between Andrew and I. It wasn’t at all the right plan for a burger topping, but it was instead an incredibly delicious finger food! There is a lot of flexibility in the recipe to make these treats as spicy or not as desired. […]

Having worked on 6 furikake recipes before this one, I am surely getting the hang of flavors and styles by now. As great as it is to replicate existing ideas, it’s also nice to come up with something your own, as it pertains to your personal preferences and region. That being said, there isn’t much […]

There are several names and styles for this kind of furikake. First, shiso, perilla, and beefsteak plant are all the same thing. It is a member of the mint family, with green to dark purple tooth-edged leaves. It has a very strong mint-basil flavor, with definite pepperiness and a bitter undertone. It can also be […]

This did not start as a vegan recipe. Well it wasn’t intended to be a vegan recipe. … at least at the start. I was simply trying to make a fried cake of some sort using shredded taro, and I happened to have carrots and some unfortunately frozen radishes on hand. I don’t know if […]

Most everyone has heard of taro chips. Even if you’ve never cooked with taro and just know them from those bags of multi colored chips, the idea is pretty basic; super thin slices of taro root deep fried, just like a potato chip. Since this idea is nothing new, I wanted to come up with […]