Semiserious Chefs

I’ve made these breaded and deep fried mushrooms several times in the last 6 months, and figured it was time to add them to the site. As I was preparing to bring them to a barbecue recently I ran across a bag of pearl onions I had purchased on discount. I hadn’t really made a […]

This is a spin off Tom Kha; Thai galangal soup with coconut. I would have named it Tom Kha Sauce, but it would have translated to galangal soup sauce, and that’s a little silly. And since I didn’t feel the need to include galangal in this recipe, (it isn’t exactly the easiest ingredient to come […]

I first came across this recipe when looking for Lord of The Ring’s related dishes. It was originally called Smaug’s Balls. I played around with it a little and renamed it a much more sophisticated Smaug’s Gems, but now that I’m sharing it with the entire world, I think maybe they need another new name… […]

Although only given literately 5 seconds or less of attention on the air with Anthony Bourdain in Tangier, ‘Strawberries, Pine Nuts, and Honey’ pinged so loud on my foodie radar, “Make It! …Make It! …Make It!” that instead of having a song stuck in my head I pretty much heard this: https://www.youtube.com/watch?v=D9kv_V5lhiE ….from the moment […]

Bacon is good. Bourbon is good. But together?….. These sweet and salty, scrumptious treats are great for a Saturday breakfast, or an addition to your grilled monster-burger creation. Perhaps you want to be a little more exploratory and decided to crisp it up real well as a garnish for your famous Bloody Mary. And we […]

These wonderful and slightly pink treats are tasty and ‘cute’ if you could describe bacon in such a way. A perfect breakfast in bed for Mom, or snipped into bite-sized finger food at a baby shower. Now I’m not saying that these should only be served to the ladies, it just happened to have been […]

There are a million-and-a-half recipes for meatballs. Of course your Grandma makes the best ones, but these might be a close 2nd, and perhaps a new favorite! Using fresh parsley makes all the difference, and smoked paprika really brings the flavor up. Throw them over your favorite sauce and pasta, make meatball subs, or serve […]

  Yeah, I know that calling it ‘bread’ seems like a knock-off, but I’m not sure what else to call it. You use it like bread. I had the same problem when trying to make the duxelles ‘meatballs.’ If you call them Meatless Balls, which is what they are, it just sounds neutered, and Mushroom […]

It was a beautiful Saturday morning, and it started in a way I most enjoy, with a walk to the market. Okay, so our ‘market’ is just the local Fred Meyer, but it’s very close and there is a wonderful block of wild woods along the way. This particular Saturday I was blessed with the […]

Almost everyone is familiar with kimchi. Smelly fermented cabbage, right? I’m pretty sure that most of the people who won’t touch it fall into one of two categories: “I don’t do spicy”or “Ew, cabbage! Icky!” Well, if you are a member of the latter group let me introduce you to a very pleasant option. Kkakdugi. […]