Semiserious Chefs

This recipe is my own creation inspired by my recent discovery of Ćwikła/Tsvikli, an Eastern European relish that uses beets and horseradish. This one, here, is a fantastic recipe, but I had a heck-of-a-time trying to come up with a better name than an obvious list of ingredients. As you can see from the title […]

Last week I began my journey to explore tapas. I started with a hilarious adventure in making chorizo al vino, then the much more successful recipe, Galician Scallops. This week I wanted to make boquerones but it requires fresh anchovies, and I just don’t have access to any at the moment. Instead I stumbled across […]

  The first of many Tapas I plan to explore, chorizo al vino is a decidedly easy recipe. …. once you have the right kind of Chorizo!!!!!! Spanish chorizo is an aged pork sausage. It is usually cured in the traditional casing of intestines. It can be sliced and eaten raw, cooked, or added to […]

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 […]

I can’t say that I watch a ridiculous amount of TV, but of the TV that I watch for my sole enjoyment, a ridiculous amount of it is food related. Add to that near daily walks past a beautifully wooded block on our street I certainly cannot help but notice all the wonderful eatables we […]

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 […]

I’ve made these breaded and deep fried mushrooms several times in the last 6 months, and figured it was time to add them to the site. As I was preparing to bring them to a barbecue recently I ran across a bag of pearl onions I had purchased on discount. I hadn’t really made a […]

I first came across this recipe when looking for Lord of The Ring’s related dishes. It was originally called Smaug’s Balls. I played around with it a little and renamed it a much more sophisticated Smaug’s Gems, but now that I’m sharing it with the entire world, I think maybe they need another new name… […]

These wonderful and slightly pink treats are tasty and ‘cute’ if you could describe bacon in such a way. A perfect breakfast in bed for Mom, or snipped into bite-sized finger food at a baby shower. Now I’m not saying that these should only be served to the ladies, it just happened to have been […]

There are a million-and-a-half recipes for meatballs. Of course your Grandma makes the best ones, but these might be a close 2nd, and perhaps a new favorite! Using fresh parsley makes all the difference, and smoked paprika really brings the flavor up. Throw them over your favorite sauce and pasta, make meatball subs, or serve […]