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: Fried Calamari Chinese-Style

Posted on March 7, 2013 by Burnt My Fingers

The recent hullabaloo around fake calamari made me hungry, so I resolved to work out my own make-at-home method for Chinese Salt and Pepper Squid. Here is what I came up with. Serves 4 as an appetizer, or 2 as … Continue reading →

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Recipe: General Tso’s Shrimp with Garlic Sauce

Posted on February 14, 2013 by Burnt My Fingers

I wanted to reproduce the Shrimp with Garlic Sauce served at Taiwan restaurant in San Francisco’s Richmond district. This is pretty close, and probably better. Feel free to add more liquid to stretch out the delicious hot/sweet/sour gravy. Serves 3-4. … Continue reading →

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Recipe: Chickpea Potato Curry a la Querencia

Posted on January 11, 2013 by Burnt My Fingers

Thanks to Executive Chef Ron Cooke for sharing this low-salt recipe. Ro-Tel is a brand popular in Tex-Mex cooking which available on Amazon.com. To reduce the salt content even further, use salt-free stewed tomatoes and sample the finished product before … Continue reading →

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Recipe: Texas Schoolburgers

Posted on January 5, 2013 by Burnt My Fingers

[UPDATE: before trying the following recipe, please check this one and see if you like it better. I used the actual preparation method from DISD and it actually works pretty well.] Along with fallout shelters and “duck and cover”, many … Continue reading →

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Recipe: Turkey Wiggle

Posted on November 10, 2012 by Burnt My Fingers

A classic family dinner recipe that takes advantage of leftover Thanksgiving turkey or turkey on sale. Turkey Wiggle was served at my grandmother’s Christmas party every year when I was young and we never grew tired of it. Original recipe, from … Continue reading →

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Master Recipe: Beef Jerky

Posted on October 19, 2012 by Burnt My Fingers

This is a “master” beef jerky  recipe because, with all the options available, I don’t want to be overly specific. Follow these general guidelines and you will have a delicious chewable strip of meat. Ingredients: Beef round steak, 2 lbs … Continue reading →

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Recipe: Carnitas

Posted on September 6, 2012 by Burnt My Fingers

The original pulled pork, without the attitude. Amazingly easy because all you need is piggy, water, salt and time. Number of servings determined by the size of the roast; allow 1/2 pound per person measured by uncooked weight. Ingredients: 1 … Continue reading →

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Recipe: Monterey Tuna Salad

Posted on June 4, 2012 by Burnt My Fingers

My best recollection of the sweet tuna salad served at the Fountain Court Café in the Monterey, CA Community Hospital. This cafeteria is so popular that perfectly healthy people from nearby communities flock to eat here; priority seating is given … Continue reading →

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Recipe: Overnight Pizza Dough

Posted on May 21, 2012 by Burnt My Fingers

Adapted from Jeffrey Hamelman at King Arthur Flour. Unlike Pizza D’oh, overnight pizza dough a classic Neapolitan crust with nothing but flour, water, salt and leavening. Makes four individual pizzas (approximately 8 inch diameter). Ingredients: 500 g all-purpose flour 340 ml … Continue reading →

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Recipe: Peanut Butter Sandwich with Cheese and Onion

Posted on April 21, 2012 by Burnt My Fingers

Bored with PBJ? Try this peanut butter, cheese and onion concoction that was introduced to me by my college roommate Elliot. It’s filling, gives you lots of protein and fiber, and the tastes complement each other surprisingly well. Ingredients: 2 slices … Continue reading →

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