Semiserious Chefs

I originally created a peppercorn sauce for this burger that is not dissimilar to biting into a peppercorn steak, but we collectively decided that this milder and slightly fruity pink peppercorn sauce was probably a better meld. If, however, you want a ‘kick-in-your-mouth’ peppercorn sauce you could certainly use this sauce on your burger, as […]

In trying to create a fantastic burger combination, I first came up with a very peppery creamy peppercorn sauce. As much as I loved it, it was agreed that perhaps something a little more ‘gentle’ would be a better crowd pleaser.

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, […]

“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 […]

Taro is a starch used by nations all around the world, and in a lot of different ways. Having started with a Trinidad inspired dish involving coconut, it was only fitting to head to Asia, strongly believed to be the traditional home of the taro root, and create an entirely different dish that also uses […]

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 is a phenomenal dish! I wish they served this at my favorite place! If you were to ever own a restaurant this would need to be on the menu!” – Real quote from a Happy Guest This recipe came about after I was given a dill herb dip blend last Christmas. Eventually I created […]

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) […]

This sauce is a SUPER EASY staple to have in your repertoire. Perhaps you’ll measure for the first few times you make it, but soon enough you will find that you can easily toss together a rough proportion, or even experiment with some of your other favorite flavors, (try adding ginger or substituting ponzu!) for […]

First off, always give credit where credit is due. Although there are some subtle changes that make this recipe my own, I definitely used Anthony Bourdain’s recipe as a major leaping off point. As soon as I read that he uses a two day technique with a partial fry and a freeze in the middle, […]