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: Instant Pot Pork Adobo

Posted on June 20, 2019 by Burnt My Fingers

Adobo is often referred to as the Filipino national dish, an irresistible medley of rich tangy sauce and meltingly tender meat. The Instant Pot is ideal for making Pork Adobo because you can sauté the ingredients, cook the meat in … Continue reading →

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Recipe: Soft Shell Crab with Caper Butter

Posted on May 30, 2019 by Burnt My Fingers

Soft shell crabs are blue crabs harvested during molting season. They have a mild crabby flavor and a pleasant crunch; it’s nice to just chomp into a crab instead of fighting the shell to get the flesh out. Here is … Continue reading →

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Recipe: Fennel Braised Pork Chops

Posted on May 2, 2019 by Burnt My Fingers

A tweak of the recipe in Alison Roman’s Dining In. Fennel Braised Pork Chops are sweet/sour/crunchy on the outside and throw off a wonderful liquid which you can use to prepare some accompanying greens. Serves 2 with very large portions … Continue reading →

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Recipe: Perfect Instant Pot Oatmeal

Posted on April 2, 2019 by Burnt My Fingers

My sister wanted to do a recipe that would help her get familiar with her Instant Pot, and this Perfect Instant Pot Oatmeal fits the bill. Perfect because it is creamy, filling and just sweet enough with only 1 T … Continue reading →

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Recipe: Chiles Rellenos

Posted on March 12, 2019 by Burnt My Fingers

Chiles Rellenos are my litmus test for a good Mexican restaurant. I will order them in a burrito, or as part of a combination plate. Until I started playing around with the chile relleno recipe in Diana Kennedy’s Cuisines of … Continue reading →

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Recipe: Crispy Cornmeal Pork Chops

Posted on February 28, 2019 by Burnt My Fingers

Crispy Cornmeal Pork Chops is our simplification of a recipe in Sean Brock’s Heritage cookbook. The acid and bacteria in the buttermilk help to tenderize the pork and its fat binds the cornmeal coating to the meat. Use a good … Continue reading →

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Super Bowl Taste Test: Chicago Style Hot Dogs

Posted on February 5, 2019 by Burnt My Fingers

The Super Bowl Taste Test almost didn’t happen, because of last week’s bitter weather in Chicago. My order from Vienna Beef sat on the tarmac for days till I finally gave up and started planning an alternative attraction. Then, late … Continue reading →

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Recipe: Andersen’s Split Pea Soup

Posted on January 31, 2019 by Burnt My Fingers

Andersen’s Split Pea Soup was an attraction in college days when I used to drive frequently between Southern and Northern California. I’d always order the “Traveler’s Special” which was a bottomless bowl served with their tasty Onion Cheese Bread. This … Continue reading →

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Recipe: Korean Chicken Nuggets

Posted on November 13, 2018 by Burnt My Fingers

McDonald’s has been running a special on Chicken McNuggets through its app and a few boxes (20 for $4.99) have passed through my home recently. I tried them reheated, and they’re not bad. So it occurred to me to do … Continue reading →

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Recipe: Sweet and Sour Pork

Posted on October 4, 2018 by Burnt My Fingers

This sweet and sour pork recipe is adapted from Phoenix Claws and Jade Trees, a Chinese cookbook organized by cooking method (in this case, velveting and deep frying). I’ve added some of my favorite ingredients from takeout food to what … Continue reading →

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