Semiserious Chefs

‘Ground Provisions’ was a rather obscure sounding dish when I first came across it. Interestingly it’s a pretty straight forward idea. They are simply ground-based vegetables, AKA roots, tubers, corms, and rhizomes, that are providing the carbohydrates for the meal. These are most often potatoes, sweet potatoes, African/Asian yams, taro, cassava, squash, or plantains, even […]

As the name implies, this recipe has been inspired by the cuisines of Ghana, Nigeria and other West African countries. It’s important to note the use of true yam for this dish. In the US we often times have two sweet potato varieties that are marketed as sweet potato, the pale colored sweet flavored potato, […]

The plantain. Beloved by so many countries! And not the least of these, Puerto Rico. Mofongo (pronounce moe-phone-go) refers to a garlicy mashed plantain ball containing chicharrones, or fried pork rinds. (Bacon is an acceptable substitute.) What you choose to do with it after that offers creativity. Most often it is served with a sauce […]

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 is perfect for summer. Grill your peppers and tomatillos. Grill your fish. You may need to make a starch on the side. I used rice. If you like heat, add some jalapenos and/or leave the seeds in. This would also make FANTASTIC tacos!

WARNING ↓ If you are in a hurry, get bored easily, don’t like random thoughts, are a bad person, or wish to skip my useless banter, then please skip to the bottom of the page. For your convenience I have provided a handy link to the bottom of the page: bottom of the page Before […]

I’m thinking it’s time I talked about something that’s moderately important to me, and that’s Mexican cuisine. I’m not Mexican, nor do I pretend to be, (if anyone cares) but I do love me some chili rellenos from time to time. In fact, I love me some enchiladas, beef tacos, chicken tacos, chicken fajitas, chicken […]

A little while ago… ok, it was quite a while ago, like nine months or something, I wrote down the idea ‘buffalo’d tomatoes and/with _______.’ It’s very sad that that note is still up on our board. Our enormous white board. If you ever have the misfortune of visiting our humble daycare/tornado of a home, […]