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Category Archives: Mains
Recipe: Three-Day Fried Chicken
We took a stab at recreating the fried chicken served at Sweet Home Café at the National Museum of African-American History in Washington, DC. According to Chef Albert Lukas, “we’re bringing our chicken in a seasoned brine, and day two, … Continue reading
Recipe: Black Bean Tofu Scramble
A few tweaks, and Dr. Ludwig’s Tofu Hash becomes a versatile, vaguely Mexican vegan entree you can serve without apology to all and sundry. It’s also cheap, and made with ingredients you quite possibly have on hand. What’s not to … Continue reading
Recipe: Gluten-Free Paleo Eggplant Parmigiana
Eggplant parm as it’s made in Italy does not include breadcrumbs, so it’s naturally paleo-friendly and gluten-free. I’ve also included an option using a coating of almond flour to approximate the breadcrumb effect, which is a modification created in American … Continue reading
Taste Test: Oven-Fried Wings with Baking Powder Brine
We’d heard good things about coating wings with baking powder and cooking them in the oven to produce the equivalent of fried without the deep fryer. With National Wing Day, aka the Super Bowl, coming up it was time … Continue reading
Recipe: Panzanella Sandwich, AKA Poor Man’s (or Rich Man’s) Panzanella
Panzanella is a summery Italian salad that features chunks of rustic bread tossed with vegetables and doused in vinaigrette. And guess what? You can get pretty much the same product with a few hacks to your favorite sub to make … Continue reading
Recipe: Pickled Tongue, Basque-Style
Central California and Northern Nevada are dotted with Basque hotels (formerly home to the shepherds when they would come down from the hills for the winter). You sit at a shared table and enjoy a family-style meal that always includes … Continue reading
Recipe: African Cauliflower Curry
African Cauliflower Curry is a filling main dish served over rice or quinoa; can also be a side dish with grilled chicken. Inspired by a recipe of the same name in Vegan: The Cookbook; the original is on page 128 … Continue reading
Recipe: 4th of July Hamburger
Burnt My Fingers has never published a hamburger recipe, because we tend to improvise with what is on hand and tweak as we go. But this 4th of July hamburger demonstrates a couple of basic concepts, and it’s delicious. First, … Continue reading
Recipe: Pollo Al Jerez
This is my attempt at the Pollo al Jerez (chicken with sherry) served at the Colmao restaurant in the Pico district of Los Angeles. It’s pretty good, but a work in progress. The original version has a tartness which makes … Continue reading