Semiserious Chefs

This recipe was originally created as a mistake during a recent duel between Andrew and I. It wasn’t at all the right plan for a burger topping, but it was instead an incredibly delicious finger food! There is a lot of flexibility in the recipe to make these treats as spicy or not as desired. […]

This did not start as a vegan recipe. Well it wasn’t intended to be a vegan recipe. … at least at the start. I was simply trying to make a fried cake of some sort using shredded taro, and I happened to have carrots and some unfortunately frozen radishes on hand. I don’t know if […]

Most everyone has heard of taro chips. Even if you’ve never cooked with taro and just know them from those bags of multi colored chips, the idea is pretty basic; super thin slices of taro root deep fried, just like a potato chip. Since this idea is nothing new, I wanted to come up with […]

In the short, Lumpia is the Filipino version of pork egg rolls. The cuisine of the Philippines is actually quite an intriguing one. Obviously they are an Asian nation, and they have an abundant supply of such fresh ingredients as rice, bananas, citrus, fish, and other uniquely Asian fruits and vegetables, but they have also […]

This dish came about after my week-long exploration of Latin American mashed plantain breakfasts. Finally, after plenty of savory, I created a sweet dish. For my own tastes I like just a dash of cayenne pepper included in the dough, but you can always leave it out. This is an especially fun and easy dish […]

Apparently there is no question about the fact that Tiger Nut Sweets are pretty much as ancient as it comes. I just wish I could find a picture of this Egyptian clay or broke pot on which the possibly 6,000 year old recipe was found. The name has me a little dumbfounded, though. Tiger Nut […]

Samboosa are Arabic fried triangle pastries. They are most often savory, so the title word here, halwah or ‘sweets’ gives us a clue that this is a fried triangular pastry sweet snack. The original recipe I played off called for cashews and walnuts, but I am really not a fan of walnuts. For my rendition […]

This recipe takes its roots from Ghana. The southern states in particular lean heavily on cassava and plantain as major staples, but the common culture throughout the country is to serve a meal centered around the starch of choice with a soup or stew, most often tomato based, and added protein, very often fish. Like […]

Citrus Junos, known as Yuzu (ユズ) in Japanese, and yuju (유자) in Korean, is the name of a particular type of rather small, very seedy, citrus fruit. Although it is commonly used fresh, and to make ponzu in particular, you will very often find it in a fermented form combined with chilis and salt, as […]

Because quick pickling doesn’t require a bunch of time to be delicious, (not even overnight,) this is a FANTASTIC last minute dinner party recipe. It’s the perfect addition to the classic holiday dinner, but they are also just as good served with toothpicks along side your charcuterie board or other hors d’oeuvres. As for the […]