Semiserious Chefs

So I’m calling this dish Cinnamon and Coriander Fried Chicken because those are the two flavors I want to highlight with this chicken. Here’s the story. As I was messing around the other day, or as I like to call it; working in my mini test-kitchen, I figured something out. I was over complicating how […]

Are you one who enjoys curling up with a good book and a warm glass of mulled wine by the fire? Why not have this same experience for dinner? This particular recipe leans on those warming spices typical of mulled wine and pairs them with sweet figs. It has both sweet and tangy notes, perfect […]

“I can’t stop thinking about the flavor of that achiote sauce you made! If I bring some pork chops over, do you think we could do something ‘achiote’ with them?” …1 hour and 20 pork chops later… It’s interesting how many ways there are to go about an achiote meat dish. I have both the […]

Perhaps a little monotone in color, don’t let the appearance of this pork chop fool you. It’s rich and delicious! One of the things I like best about pork chops, besides being the right price for my budget, is the versatility of marinade and topping choices. Pork blends well with a multitude of flavors, from […]

By technicality bistec asado means ‘grilled steak,’ but to be totally honest this recipe is just a marinade so you can cook your steak however you’d like. In fact, I pan fried this big ‘ole fatty. There is also the fact that Mexican Bistek Paste is ‘steak seasoning,’ yet I’ve seen it used with chicken […]

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 […]

This ‘sauce,’ mojo (MO-hoe), is ‘of the Creole Peoples,’ or those of Spanish decent, criollo (cre-OH-yo). You might find it bottled, but why bother, when you can make it yourself and have it taste SO much better? Traditionally made with seville oranges, also known as bitter orange or naranja agria. If you aren’t able to find […]

This incredibly easy to make recipe is a fan favorite of both adults and children. It doesn’t require very many ingredients, all easy to come-by, or any special equipment. …Although using a dolsot or ddukbaegi pot sure is fun! The name Bulgogi (불고기) comes simply from the Korean’bul’ for fire and ‘gogi’ for Meat. You […]

Not too long ago I spend considerable amount of time studying the Za’atar blends of various regions. Besides the most common use as a dip for olive oil and bread, Za’atar is also regularly used to season tomatoes. Although I don’t have the ability to get a hold of the true za’atar fresh herb I […]

This super easy and very cheap salad can be served warm or cold. The recipe below makes for a mildly hot dressing. You can of-course add more chili as desired. The same goes for the sesame oil. I tend to only like a little bit in my dishes, but feel free to add more to […]