Semiserious Chefs

“I can’t stop thinking about the flavor of that achiote sauce you made! If I bring some pork chops over, do you think we could do something ‘achiote’ with them?” …1 hour and 20 pork chops later… It’s interesting how many ways there are to go about an achiote meat dish. I have both the […]

*Warning! This recipe is spicy. Not the spiciest I’ve made by any means, but it’s got a bit of heat going on. Really, it just has a nice flavor to it without relying on outrageous levels of heat to make the dish. As the name implies, it contains 6 different chili pepper powders, but they […]

Perhaps a little monotone in color, don’t let the appearance of this pork chop fool you. It’s rich and delicious! One of the things I like best about pork chops, besides being the right price for my budget, is the versatility of marinade and topping choices. Pork blends well with a multitude of flavors, from […]

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 […]

‘Ground Provisions’ was a rather obscure sounding dish when I first came across it. Interestingly it’s a pretty straight forward idea. They are simply ground-based vegetables, AKA roots, tubers, corms, and rhizomes, that are providing the carbohydrates for the meal. These are most often potatoes, sweet potatoes, African/Asian yams, taro, cassava, squash, or plantains, even […]

Taro is a starch used by nations all around the world, and in a lot of different ways. Having started with a Trinidad inspired dish involving coconut, it was only fitting to head to Asia, strongly believed to be the traditional home of the taro root, and create an entirely different dish that also uses […]

This is our most recent entry, and one I’m very much looking forward to diving into. Yes, we know the name is a mouthful but it has to describe the burger, and I think we got it covered in this instance. From one carnivore to another, we all know a good burger fresh from the […]

In the short, Lumpia is the Filipino version of pork egg rolls. The cuisine of the Philippines is actually quite an intriguing one. Obviously they are an Asian nation, and they have an abundant supply of such fresh ingredients as rice, bananas, citrus, fish, and other uniquely Asian fruits and vegetables, but they have also […]

By technicality bistec asado means ‘grilled steak,’ but to be totally honest this recipe is just a marinade so you can cook your steak however you’d like. In fact, I pan fried this big ‘ole fatty. There is also the fact that Mexican Bistek Paste is ‘steak seasoning,’ yet I’ve seen it used with chicken […]

Ceviche is a traditional dish made using an acid, typically a citrus juice, to marinade raw fish. It is believed to date back to the Incan Empire, but with so much immigrating in and out of the area, and the basic-ness of the idea, it’s pretty unrealistic to allow one civilization full credit. There were […]