Semiserious Chefs

This recipe calls for Asian Yam. This is not to be mistaken for what gets marketed as ‘yam’ in the US. Despite popular belief, both the yellowy sweet flavored potato that is labeled ‘sweet potato’ and the orange fleshed extra sweet flavored potatoes named ‘yam’ are both just that, sweet potatoes. The cousin of the good-ole reg’ya’la […]

As the name implies, this recipe has been inspired by the cuisines of Ghana, Nigeria and other West African countries. It’s important to note the use of true yam for this dish. In the US we often times have two sweet potato varieties that are marketed as sweet potato, the pale colored sweet flavored potato, […]

The world culture history in the name of this recipe is just outstanding! ‘Fufu’ comes from West Africa. It is the name for a sticky dough that has been made from a boiled and mashed starch, typically African yam, cassave/yuca, or plantain. In this instance it’s mashed Plantain Fufu, though not quite the same texture […]

The plantain. Beloved by so many countries! And not the least of these, Puerto Rico. Mofongo (pronounce moe-phone-go) refers to a garlicy mashed plantain ball containing chicharrones, or fried pork rinds. (Bacon is an acceptable substitute.) What you choose to do with it after that offers creativity. Most often it is served with a sauce […]

I say, “A plantain a day, keeps the Cartel at bay.” …assuming The Little Guy is getting fair trade. Colombians have had a love hate relationship with bananas. They love to eat them and have a huge sense of national pride over dishes such as Cayeye, but there has also been trouble, involving the banana, […]

Bibimbap is an incredibly versatile dish. Meaning literally ‘Mixed Rice,’ it is perfect for left overs or pre-made banchan. You simply add your desired sauteed, steamed or fermented vegetables of choice, typically along with bolgogi beef, to a hot bowl of crisping rice, and top it with a poaching egg. Although the meat and vegetables […]

This incredibly easy to make recipe is a fan favorite of both adults and children. It doesn’t require very many ingredients, all easy to come-by, or any special equipment. …Although using a dolsot or ddukbaegi pot sure is fun! The name Bulgogi (불고기) comes simply from the Korean’bul’ for fire and ‘gogi’ for Meat. You […]

Taken from the Arabic for an onomatopoeia-like word sounding meaning ‘all mixed up,’ this North African dish is beloved both by Muslims and Jews, as their cultures have been intermingled again and again throughout history. Often eaten at breakfast, shakshouka is also not uncommon to have for dinner. The ingredients are simple, and it only […]

This recipe was inspired by two things. One, the desire to cook something Peruvian with my new found favorite chili, aji amarillo, and two, the wild caught Kodiak scallops I bought at our local farmers market. True to Peruvian style, this recipe uses potatoes and ground aji amarillo. Next, I topped this creamy chowder-like dish […]

Not too long ago I spend considerable amount of time studying the Za’atar blends of various regions. Besides the most common use as a dip for olive oil and bread, Za’atar is also regularly used to season tomatoes. Although I don’t have the ability to get a hold of the true za’atar fresh herb I […]