Semiserious Chefs

Mr. Nathan found a pasta he really wanted when we visited the charcuterie in Napa, and I was able to find the same kind (mezzi rigatoni) at our local grocery store for his Christmas stalking. He was very excited to make a cream sauce for his pasta so I asked him what kind of cheese […]

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 […]

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 […]

This dish is incredibly fresh and delicious and truly authentic Mexican. Be sure to provide a variety of the condiments for your guests to top their soup. Looking like it will be too spicy? Don’t worry about all those chilies. Other than your fingers when you seed them, the anaheim, poblano, and yellow chili peppers […]

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 […]

Chicken cordon bleu – an exceptional dish I must say. Chicken breasts stuffed with Swiss cheese and then more meat, before the whole concoction is breaded and darkened in butter. Dare I say it’s almost too enticing of a treat for all but the staunchest of vegetarians? I think that’s a fair statement.

In 2006 Andrew and I traveled to Kazakhstan to help with a building project for a local pastor. I loved how each family had their own large garden! There are many flavors and foods that bring me back to that trip, but one of the common flavors Tatya Valya liked to cook with was fresh […]

I’ll start by saying that this is one of my go-to recipes whenever I need to get rid of any leftover chicken. You know, the kind of chicken that’s been sitting in the fridge for a couple days, just kind of laying low, not causing much of a fuss. The kind of chicken that’s really […]

Thank you and welcome to my newest piece. I like to call it “I can’t even!” The name makes no sense whatsoever, other than the fact that it’s a funny phrase that’s associated with a certain young demographic. Again, it has nothing to do with this blog at all. I intend these posts to be […]