Semiserious Chefs

Americans love yogurt. We particularly like it sweet, often with berries or fruit, and even flavored like favorite desserts and pies. We like it in single portions and easy to grab on the go, including, but not limited to, the ever-popular squeezable tubes for children. We also have what is marketed as ‘drinkable yogurt.’ Now […]

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 […]

The idea for this dish is pretty straight forward. Perico means ‘Parrot,’ which the dish is supposedly named for it’s many colors. The most basic recipe for perico involves eggs, onions, and tomatoes, with salt and pepper. Many people like to substitute green onions for some or all of the onions, as I have done […]

There are two ways to go about plantain arepas… well two places to start. Do you want Arepas de Plátano Verde, Green Plantain Arepas, or Arepas de Plátano Maduro, Ripe Plantain Arepas? Green plantains tend to taste a little less banana-y, while ripe plantains are sweeter. Some folks even add some sugar to make a […]

This plantain breakfast, enjoyed by both the Brazilian and Peruvian Amazonian cultures, as well as the High Sierra Peruvians, is unique from the others I have tried in that it uses ground annatto seed, which is called achiote by the locals. Annotto has a very unique flavor. It has a flowery aroma with hints of […]

This mashed plantain dish hails from Peru. Amazonian Peru. This is a relatively important note, as different parts of Peru produce different staple foods. For instance, in the mountainous Andes regions (Sierra) you are more likely to see crop based dishes with potatoes or quinoa, and slow roasted meats, commonly guinea pig. Along the coastline, […]

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, […]

This idea was brought to my attention by my Brother-in-Law, who had heard Alton Brown bragging about it on a pod cast. Incredibly easy to make, cured egg yolks can be very useful for a large number of cuisines and dishes. All the rage right now, they are a great way to bring some sophistication […]

What can I say about these famous French pancakes? Well it turns out, probably a lot. My interest in the French culture and culinary arts has grown considerably over the last couple years, so why not spend some time discussing these delicious breakfast treats with everyone else?