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: Ultimate Protein Smoothie

Posted on March 4, 2022 by Burnt My Fingers

Dr. Ludwig’s smoothie is one of the better things about the Always Hungry Diet. But when you add a ripe banana, you end up with the ultimate protein smoothie. It’s so good and satisfying, you may never eat solid food … Continue reading →

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Recipe: Quick Kapoon (Lao Chicken and Coconut Soup)

Posted on February 22, 2022 by Burnt My Fingers

Quick Kapoon is thanks to some member quotes on the Lao and Asian Kitchen Cooking Facebook group; I faithfully followed the House of X Tia recipe but realized I could get almost the same result with some dramatic shortcuts. For … Continue reading →

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Recipe: Galbi (Korean Short Ribs) with Ssamjang Sauce

Posted on February 15, 2022 by Burnt My Fingers

This is the Galbi (Korean Short Ribs) prep we used for our Galbi vs Bulgogi Taste Test. Serve it with ssamjang sauce (recipe below) and lettuce leaves for wrapping plus rice and your favorite banchan and you’ve got a luxury … Continue reading →

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Recipe: Cincinnati Chili

Posted on February 13, 2022 by Burnt My Fingers

Cincinnati Chili is not actually chili in the way we think of it down south; some versions do not even include chili powder. It’s more like the meat sauces with warm, Greek-inspired spices we slather on our hot dogs in … Continue reading →

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Recipe: Lao Steak

Posted on February 3, 2022 by Burnt My Fingers

Here’s the Lao Steak recipe from House of X Tia. The author says the marinade would be good on chicken or pork as well. Serves 4. Ingredients: 2 steaks totaling 24 oz or so. We used New York strip but … Continue reading →

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Recipe: Easy Gumbo

Posted on January 9, 2022 by Burnt My Fingers

Easy gumbo because this should not be a fussy (or expensive dish). The most important ingredient is patience. Take your time cooking the roux and then blending in some (high quality) stock. The roux is entirely capable of thickening on … Continue reading →

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We made a turkey stuffing waffle sandwich!

Posted on November 27, 2021 by Burnt My Fingers

Leftover thanksgiving turkey sandwiches are the best, but why not a turkey stuffing waffle sandwich? That way you skip the carb overload from bread-on-bread but still get to enjoy your day after turkey treat. We made a “batter” by mixing … Continue reading →

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Recipe: Pav Bhaji (Mumbai street food)

Posted on November 9, 2021 by Burnt My Fingers

This is the Pav Bhaji I made in Minita Sanghvi’s cooking class, taking notes frantically because she cooks from instinct, not recipes. The quantities for some spices seem quite small but the dish was not lacking flavor; feel free to … Continue reading →

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Recipe: Best Way Eggplant Parm

Posted on October 19, 2021 by Burnt My Fingers

Best Way Eggplant Parm uses a flour-and-egg wash when cooking the eggplant slices. This creates a barrier to keep the slices from absorbing excessive oil, plus it provides another layer of flavor that’s similar to breadcrumbs but without the grease. … Continue reading →

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Recipe: Best Way Pesto

Posted on August 26, 2021 by Burnt My Fingers

Best Way Pesto starts with a mortar and pestle, finishes in a food processor. This creates maximum flavor because the plant cells are broken down through pounding, then chopped into an even consistency which we found was not possible without … Continue reading →

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