Semiserious Chefs

You can serve this as a main dish, a side dish, taco or in a pita pocket as a sandwich-on-the-go. It’s very versatile! This is fish and chips, coleslaw addition. Though coleslaw probably dates back to the Dutch, the most common form seen now, using mayo, can be found throughout Great Britain and the US. […]

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 […]

This punny recipe came about with my desire to learn new uses for African and Asian yams. When I say yam, you probably think of those dark orange sweet potatoes they sell in most every US market. They are, in fact, exactly that, sweet potatoes. I know, this is where you say, “No, no, no! Sweet […]

From as far back as I can remember (21 years tops) I’ve had a thing for spicy food. While I personally don’t consider Buffalo sauce to be very spicy, I still really enjoy the subtle heat and vinegary edge that comes with it. And I know it pairs amazingly well with blue cheese. So why […]

This super easy and very cheap salad can be served warm or cold. The recipe below makes for a mildly hot dressing. You can of-course add more chili as desired. The same goes for the sesame oil. I tend to only like a little bit in my dishes, but feel free to add more to […]

Sigeumchi-namul 시금치나물, from sigeumchi for spinach and namul because it is a vegetable dish, is one of the most common banchan (Korean side dish), and also one of the easiest! Best of all it isn’t spicy, so everyone can enjoy it! It’s funny to me that even as a family that isn’t particularly fond of […]

“What is the Korean name for this dish?” you ask. Well that depends on what kind of bean sprouts you use. First and foremost this dish is a namul (나물) , referring to a steamed, stir-fried, or marinated vegetable dish. However, sukju-namul is the name for bean sprouts in general. Now soy bean sprouts are […]

Oi-muchim (오이무침): oi for cucumber and muchim for mixed or tossed, this quick Korean side dish is very common as a snack and of-course a banchan for any meal or special bapsang. (Sometimes it is also written as Oi Saengche (오이생채) from the Chinese influenced Korean writing for live vegetable since it is not ‘dead’/cooked.) […]

Many years ago our local grocery store started marking down the produce that was beginning to age. In a place where you will NEVER pay last than a dollar and usually easily more than 2 dollars a pound for anything other than potatoes and carrots, getting 3 or 4 pieces of fruit for a dollar […]

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 […]