Category Archives: Mains

Here are the big boys. The heavy hitters. Main courses to build a meal around. We specialize in strong flavors and quality ingredients and not overly complicated preparation. Check ’em out.

Recipe: Donnelly Swiss Steak

Posted on February 16, 2025 by Burnt My Fingers

I snagged this Swiss Steak recipe from neighbor and Facebook friend Jackie Donnelly. She spends much of her time studying microflora in the nearby forests, so I suspected that anything which would lure her indoors had to be pretty exceptional. … Continue reading →

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Recipe: Thanh Long Garlic Noodles

Posted on February 8, 2025 by Burnt My Fingers

Thanh Long is an upscale Vietnamese restaurant in San Francisco, famous for its garlic noodles. That dish is currently $15 at the restaurant ($43 if you add four grilled giant tiger prawns) but we can make it at home for … Continue reading →

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Recipe: Grandma’s Cream of Turkey Soup

Posted on December 2, 2024 by Burnt My Fingers

Grandma may be gone, but Grandma’s Cream of Turkey Soup lives on. It was one of the most popular items at Grandma’s Pies and Restaurant on Central Ave in Albany, and after the restaurant closed the Times Union published the … Continue reading →

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Recipe: Tea-Smoked Chicken

Posted on November 24, 2024 by Burnt My Fingers

Tea-Smoked Chicken is moist, flavorful and far cheaper than tea-smoked duck. And we proved you can make it in an average kitchen without setting off a fire alarm. Choose a fat, juicy bird so you’ll be well rewarded for your … Continue reading →

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Let’s make a tea-smoked chicken!

Posted on November 20, 2024 by Burnt My Fingers

I’ve long wanted to make a tea-smoked duck at home, though decided early on it would be smart to start with tea-smoked chicken because of the cost factor. I am tempted by the birds hanging in the window when I … Continue reading →

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Recipe: Summer Nicoise Salad

Posted on October 18, 2024 by Burnt My Fingers

Like Texas barbecue, the definition of a Nicoise salad inspires endless argument. Our summer nicoise salad recipe takes the approach that the ingredients should taste like summer, with only a few embellishments to bring out the flavor. Serves 2 but … Continue reading →

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Recipe: Korean Steak Tartare (Yukhoe)

Posted on June 19, 2024 by Burnt My Fingers

Korean Steak Tartare is a nice alternative to the Western version for people who are reluctant to dig into raw meat. The marinade (which has ingredients similar to that for bulgogi) coats the bits of steak and the pear matchsticks … Continue reading →

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Recipe: Pickled Eggs

Posted on May 10, 2024 by Burnt My Fingers

Pickled eggs are a good way to use the perfect hard-boiled eggs you make in the Instant Pot. If you don’t have your own recipe, please use ours. Peeled hard-boiled eggs are quite perishable, but once pickled these should last … Continue reading →

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Recipe: Rueben (or Reuben) Sandwich

Posted on March 15, 2024 by Burnt My Fingers

This Rueben sandwich is for people who spell it that way during searches when corned beef is popular around St. Patrick’s Day. It’s very similar to the Original Reuben Sandwich recipe presented in Saveur magazine by Elizabeth Weil, who claims … Continue reading →

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Making Maagchi’s japchae

Posted on March 5, 2024 by Burnt My Fingers

After our toasted sesame oil taste test, of course we had to make some japchae, the iconic Korean dish with glass noodles and various vegetables and meat. Making japchae is a simple process but it has many steps, which is … Continue reading →

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