Semiserious Chefs

The name here pretty much says it all, Creamy. Peppercorns. Sauce. When you get your first taste of this speckled white masterpiece you will, unmistakably, have a mouth full of peppercorns. But not just black pepper. For this sauce a large percentage of pink peppercorns have been chosen. This is not by mistake. Black, white, […]

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. […]

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 […]

This sauce (pronounced greh-no-blue-os) originates comes from the French town of Grenoble. Very tangy by itself it pairs well with mild fish, and is perfectly rounded off with a topping of fresh parsley. Although most commonly cooked with fish or seafood it can, however, be served over a huge variety of dish choices, (see below) […]

Our little family really does not do hotdishes (or ‘casseroles’ as everyone else might call them). It probably has a direct tie to Andrew’s abundant visits to Minnesota as a young person. However, when it comes time to come up with something to bring to a larger family gathering, what we might find exciting (particularly […]

Htipiti, Kopanisti, Tirokafteri I know those words are each a mouthful. χτυπητή: htee-pee-tee or ktee-pee-tee (also written as ktipiti or ctipiti) Κοπανιστή: cop-en-es-tee τυροκαυτερή: teer-oh-kaaf-tehr-ee. Not so bad, eh? Each being Greek, the last of these translates as ‘Spicy Cheese’ from tiri for cheese and kafteri for spicy, while kopanisti is used to describe something […]

As compared the boldness of the roasted red peppers in my Htipiti recipe or the tang of the lemon and pepperoncinis in the Kopanisti, I was expecting my last and final rendition, this very basic Tirokafteri below, to feel very bland. BOY WAS I WRONG! Sometimes the most simple of combinations really come together for […]

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 […]

Anyone who has spend much time in ‘Tolkien-Land’ will most likely think of Gimli when asked about a dwarf. “Gimli, son of Gloin,” he can always be quoted. I always think of the 13 member dwarf company in the original book, “The Hobbit,” with all their clever, rhyme-y names: Dwalin, Balin, Kili, Fili, Dori, Nori, […]

You may notice that many of my recent recipes lately have revolved around chilies. Red and green. I just find their diversity so versatile! This recipe is a take on a ‘diet’ breakfast I relied heavily on at one point. I would always eat one egg, either fried and topped with salsa or over-easy on […]