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: Grilled Beef Heart Peruvian-Style (Anticuchos)

Posted on April 24, 2015 by Burnt My Fingers

Anticuchos is the classic Peruvian street food, made with a taste-alike marinade created from ketchup and chili powder to replace the native Aji Panca. The sauce has a nice balance of sweet/tangy/spicy and would be good with other beef cuts or … Continue reading →

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Recipe: No-Knead Pizza Dough (in pictures)

Posted on March 31, 2015 by Burnt My Fingers
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Recipe: No-Knead Pizza Dough

Posted on March 19, 2015 by Burnt My Fingers

This is a variation of Overnight Pizza Dough for those without stand mixers, kitchen scales, pizza peels or a work ethic. Time does all the work. No-Knead Pizza Dough is so easy, you’ll shake your head at those bags of pre … Continue reading →

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Recipe: Nair’s Moqueca (Sea Bass) Bahai-Style

Posted on March 6, 2015 by Burnt My Fingers

Here’s another recipe from my Brazilian chef friend Nair. I like how the seafood in this Moqueca recipe gets three different styles of preparation—acid marinade, sauteeing and stovetop stewing. Serves 8. Ingredients: 2 lbs fillets of sea bass, mahi mahi … Continue reading →

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Recipe: Nair’s “National Dish” Feijoada

Posted on February 12, 2015 by Burnt My Fingers

My friend Nair Wolf, a chef who hails from Brazil, has shared her recipe for this legendary one-dish meal. The following is a restaurant-size prep that will serve 15-20 people but because there so many ingredients I’d advise you to … Continue reading →

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Recipe: Easy Korean Fried Chicken

Posted on January 29, 2015 by Burnt My Fingers

As irresistible as the sweet/spicy chicken from a Korean market, but made with ingredients from your kitchen and your local supermarket. Serves 4-6. Ingredients: 1 24-oz package Tyson Crispy Chicken Strips (original flavor) 3 T fresh ginger, peeled 3 T … Continue reading →

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Recipe: Chile Verde (Mexican Pork Stew with Tomatillos)

Posted on November 13, 2014 by Burnt My Fingers

The proportions for chile verde are approximate and very forgiving as long as you have ample tomatillos (Mexican green tomatoes) for texture and tartness. Serves 6 as a main dish, or more if used as taco or burrito filling. Ingredients: … Continue reading →

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Recipe: Cheese Steak Sandwiches

Posted on October 16, 2014 by Burnt My Fingers

I use mustard which anyone from Philly will tell you is heresy. Fine; all the more for me. Makes 3 sandwiches. Ingredients: 1 lb shaved steak* 1 medium onion, sliced 1/2 lb sliced mushrooms (optional) Olive oil Yellow mustard Vinegar … Continue reading →

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Recipe: Shrimp and Grits after Ric Orlando

Posted on September 11, 2014 by Burnt My Fingers

Celebrity Chef Ric Orlando, currently of New World Catering and formerly of “Chopped”, demo’d this Shrimp and Grits recipe at the 2014 Saratoga Wine & Food Festival. I asked him if I could share the recipe and he gave me … Continue reading →

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Recipe: The Redneck Within

Posted on August 21, 2014 by Burnt My Fingers

A complete country breakfast in a muffin. Inspired by The Rebel Within, a much more frou-frou concoction from Craftsman and Wolves in San Francisco. Makes 6 large muffins. Ingredients: 6 soft boiled eggs, carefully peeled then thoroughly chilled (see *NOTE) … Continue reading →

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