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Tag Archives: Texas
Heads up, we are getting massive hits for our good ole Highland Park Cafeteria Squash Casserole recipe. Have the feeling a lot of folks are making this for Thanksgiving. If you are not familiar with this recipe, check it out!
Best Sour Slaw is just that, or at least much better than all the versions I struggled with in my long-ago obsessiveness. The proportions have been dramatically rejiggered, and we’ve added a new ingredient, dried mustard, to open up the … Continue reading
The Jack Daniels folks are smart marketers, but you don’t have to use that expensive bourbon to make Jack Daniels-style beans. I prefer Evan Williams and it works very nicely. An I-can’t-stop-eating-it barbecue essential, along with slaw and potato salad. … Continue reading
Cue angels singing. “Texas Caviar” is a bean salad featuring black eye peas doused in vinaigrette. The original was invented by Helen Corbett, the James Beard of Texas, and popularized at the legendary Neiman-Marcus Zodiac Room. Today there are infinite … Continue reading
This formula is as close as I can get to the manna served at Snow’s without putting you in the pickup and driving to Lexington, TX. These are Texas barbecue beans, not “barbecued’ because no smoking is involved. Serves 8-10. … Continue reading
When you want a cheeseburger but all you have is beans, make Cheeseburger Beans. Goes well with a hot dog or grilled chicken. Serves two as a main dish, or four as a side. Ingredients: Approx. 15 ounce can pinto … Continue reading
Bon vivant Calvin Trillin wrote that there is actually only one fruitcake in the world, and it is continually re-gifted each holiday season. That fruitcake joke, or a variation, has had just as much recycling to the point that giving … Continue reading
For the 4th of July meal, I decided to try Snow’s BBQ brisket technique as described by pit boss Kerry: rub the meat all over with salt with some pepper mixed in (I used about a 1/5 ratio) and let it … Continue reading
This pie crust is based on Christopher Kimball’s method in the Cook’s Bible, with a few important tweaks. He uses only butter but I would insist on at least some animal fat if serving with a Texas-style barbecue meal. Makes one … Continue reading