Semiserious Chefs

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 […]

Ojingeo means squid, and chae means shredded or julienne so Ojingeochae (오징어채) is dried squid strips, and then you add muchim (무침) meaning mixed to title the dish. As the second half of the name implies the sauce and the dried squid strips, (already processed with salt and sometimes sugar,) are simply mixed together and […]

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!

This rice cake recipe was inspired by Chef Kirsten Dixon of Tutka Bay Lodge near Homer. She created a recipe that used kippered salmon and a spicy mayo. I decided to adapt it using my mom’s personally smoked salmon, and a recent addition to my cooking repertoire, garlic sesame soy dressing. I was a little […]

Mustard and I have had a love hate relationship. For a long time it was something that I truly just hated. Now it’s different than my disdain for mayonnaise which has always been more about the unnecessary addition of sour smelling fat to one’s sandwich, (or any dish for that matter.) No, my issue with […]

Calamari is the most ‘exotic’ food that your average person has tried. Squid. Exotic, right? Well is certainly isn’t escargo! (Which, to be totally honest, even I haven’t had the opportunity to try yet.) In the scope of our entire world there are a TON of unusual ‘delicacies’ that rate way higher on the exotic […]

It’s interesting, around here, the many different ways in which we come up with a new recipe. Today’s inspiration was a package of moose bacon from the freezer. That’s right, moose bacon. I don’t know if it’s a ‘thing’ in other states (deer or elk bacon) but it seems to be a special new ‘invention’ […]

I was introduced to a recipe about 5 years ago that changed the way I view eating fish and using mayo. This only matters because I HATE mayo, and ate so much dry, boring, salmon growing up that I wouldn’t touch any fish for 7+ years. Seriously, mayo was used in and on everything in my […]

This, my rendition of tartar sauce, first made an appearance in Beef Served 8 Ways, but it was so successful that I decided it deserved it’s own notice. Similar to remoulade, tartare sauce is generally known as a French sauce, having shown up in their cookbooks dating back to the 1800’s. However, it is widely […]

This is one of my FAVORITE recipes of all time. And one of only a few fish recipes I really like or would bother recommending. I wish I could say I made it up myself. I’d like to think that I could have. However, I have made it a little more my own by substituting […]