Creamed Celery is one of the top 5 recipe posts on Burnt My Fingers for 2018.
Another year is in the books, as we celebrate the 7thanniversary of this blog. The Colonel’s KFC Three-Bean Salad is the recipe post that got the most clicks over the past 12 months, but as in the past we’ll give this perennial favorite a bye along with Vincent’s Garlic Cole Slaw and Squash Casserole a la Highland Park Cafeteria. So let’s look at the top 5 recipe posts on Burnt My Fingers other than those three:
- Vinegar Peppers is an upstate Italian-American classic we hacked in order to make Pork Chops with Vinegar Peppers like they serve at Mio Posto, formerly in Saratoga but now moved to Albany. (Though Danny Petrosino, whose prep we were copying, now owns Osteria Danny if you’re keeping track.) As a bonus, you can use these in Chicken Riggies.
- Amish Creamed Celery is an exciting newcomer which we developed because we didn’t have the opportunity to try it during our tour of Pennsylvania’s Amish country a year ago. It’s a very pleasant way to use the rest of that package of celery you bought for your Thanksgiving stuffing, a side dish served in a slightly sweet béchamel.
- Aji Roja (Mild Red Chile Sauce Peruvian-Style). I came up with this tangy mixture, along with a green companion, to serve with the Peruvian grilled heart specialty called anticuchos. The real lure of Aji Roja may be that it’s a taste-alike for the “tacolicious” sauce served in the Bay Area. Also, we seem to be the only folks to call it “roja” rather than “rojo” which made sense to us because “salsa” is feminine thus we end up on top of Google results when you search for “aji roja”.
- Pickled Tripe is still going strong, another proof that Burnt My Fingers readers are some of the best people in the world and decidedly different from the patrons of other food blogs. This is a very easy dish to make starting with cooked tripe; our from-scratch Pennsylvania Dutch pickled tripe is still to come.
- Raw Liver Poke is just what sounds like: a variation of trendy Hawaiian poke made with raw fish and seaweed, except we started with the freshest possible cow’s liver straight from the farm. Don’t knock it if you haven’t tried it. We first ordered at Helena’s on Oahu and it took us a couple of decades to duplicate the recipe, but now we’re enjoying it every day! (Well, occasionally.)
Congratulations on choosing such an eclectic mix of ethnic and hole-in-the-wall cuisines!
