Semiserious Chefs

  The first of many Tapas I plan to explore, chorizo al vino is a decidedly easy recipe. …. once you have the right kind of Chorizo!!!!!! Spanish chorizo is an aged pork sausage. It is usually cured in the traditional casing of intestines. It can be sliced and eaten raw, cooked, or added to […]

These tapas are beautiful and really quite easy to make. And they come out looking so fancy! If you don’t have the shells from your scallops, that is okay. You can always just bake them in a ramekin. You can also easily use any other large shells you may have around for decorative purposes, just […]

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 […]

A little while ago I came up with a recipe for grilled salsa. It involved all the fantastic chilies and tomatillos I had been using for pozole verde, but I grilled them gently before dicing or blending. It became VERY apparent that this salsa could be used in a TON of recipes! I’ve used the […]

I made Pozole Rojo the other day, and ended up with an entire extra pint of the fiery broth left over. Part of it we planned to use for canning pork, and I had planned to use the other half for an Indian style dish of lentils over rice. It just happened that I also […]

You may notice that many of my recent recipes lately have revolved around chilies. Red and green. I just find their diversity so versatile! This recipe is a take on a ‘diet’ breakfast I relied heavily on at one point. I would always eat one egg, either fried and topped with salsa or over-easy on […]

This is perfect for summer. Grill your peppers and tomatillos. Grill your fish. You may need to make a starch on the side. I used rice. If you like heat, add some jalapenos and/or leave the seeds in. This would also make FANTASTIC tacos!

May I present a SemiSerious Poem: Pozole red, pozole green Pozole fat, pozole lean Some use the chilies, some use cumin Some prefer pork, now that we don’t use Human. Now don’t get confused that I mean one is better than the other; to say that the pozole rojo is fatty and ‘gross’ while pozole […]

Now, I am by no means a vegetarian, however I am a very happy ‘meat-on-the-side’ eater and love all manner of vegetarian proteins.  One of the most fascinating things about world cuisine is how many people, (a majority of the world population actually) eat little to no meat on a regular basis. This does not […]

It is so amazing what a difference in flavor you get between fresh chilies and dried. Pozole verde is made using fresh chilies while pozole rojo is made with the same types of chilies after they have been dried. It’s interesting how everyone has their own personal likes between the two. For example, I absolutely […]