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: African Cauliflower Curry

Posted on September 29, 2017 by Burnt My Fingers

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 →

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Recipe: 4th of July Hamburger

Posted on July 4, 2017 by Burnt My Fingers

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 →

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Recipe: Pollo Al Jerez

Posted on June 8, 2017 by Burnt My Fingers

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 →

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Recipe: German-Style Head Cheese (Souse)

Posted on May 11, 2017 by Burnt My Fingers

[Please also try our Amish-Style Pickled Tripe, which is as good a pickled variety meat as you are likely to find.] A friend gifted me half a pig’s head so, naturally, I decided to make head cheese. It was already … Continue reading →

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Recipe: Short Ribs, your first Instant Pot meal

Posted on April 27, 2017 by Burnt My Fingers

There is much love for Instant Pot, yet it’s hard to find straightforward newbie instructions for what to do with this rather imposing device (which reminds me of a North Korean missile canister) when you first pull it out of … Continue reading →

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Recipe: Best Way Buffalo Wings

Posted on February 3, 2017 by Burnt My Fingers

Best Way Buffalo Wings because they’re the winner in our five-way test. The prep has been slightly tweaked to bring it to easy perfection. Allow 8-12 wing pieces per person, so this base recipe will serve about 4. Ingredients: 1/2 … Continue reading →

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Taste Test: Oven-Roasted Buffalo Wings

Posted on February 2, 2017 by Burnt My Fingers

Planning a wingfest for Super Bowl Sunday and wondering what’s the best way to prepare Oven-Roasted Buffalo Wings? We’ve got your playbook right here. We tested several different preps and came up with a somewhat definitive winner that’s also easy to … Continue reading →

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Recipe: Shrimp Curry with Coconut Cashew Gravy

Posted on January 26, 2017 by Burnt My Fingers

  This dish is so unctuous and irresistible, hard to believe it’s also good for you. Adapted from a similar recipe in Dr. David Ludwig’s Always Hungry? book. Serves four as a stew with or without rice. Ingredients: For the … Continue reading →

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Recipe: Thanksgiving Morning Omelette

Posted on November 24, 2016 by Burnt My Fingers

What to do with the liver that comes in that bag of parts inside the turkey? It’s too strong tasting to use in stock or gravy, so most folks toss it away. Thanksgiving Morning Omelette is a much better solution. Inspired by … Continue reading →

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Recipe: Fried Oyster Po’ Boys

Posted on November 17, 2016 by Burnt My Fingers

Thanksgiving is a good time to make fried oyster po’ boys because jarred oysters are often on sale. I experimented with both a buttermilk soak and an egg soak and found that buttermilk has more flavor but eggs make for … Continue reading →

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