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: Chinese-Style Pulled Pork

Posted on January 28, 2020 by Burnt My Fingers

Chinese-Style Pulled Pork is a natural for the Instant Pot, cooking to melting tenderness in just an hour. We started with this recipe but added a sweet-and-sour element plus star anise which gives it the funk of a HK noodle … Continue reading →

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Recipe: World’s Easiest Thai Curry

Posted on January 21, 2020 by Burnt My Fingers

The secret to the world’s easiest Thai curry is those little cans of Maesri curry paste you see in Asian markets. If you’ve passed on these because you assume they are the Thai equivalent of hamburger helper, think again. The … Continue reading →

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Recipe: Octopus Lentil Pesto Salad

Posted on January 9, 2020 by Burnt My Fingers

Octopus Lentil Pesto Salad seems sophisticated and complicated, thanks to the dramatic combination of tastes and textures. But it comes together in just a few minutes when you have the core ingredients on hand. Serves 2 as an entree or … Continue reading →

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Recipe: Broiled Baby Octopus

Posted on January 7, 2020 by Burnt My Fingers

Broiled baby octopus is easy to make and a versatile addition to mezze, antipasto or appetizer combos (terminology defined by the cultural palette you’re using) as well as a distinctive and flavorful addition to a hearty salad. Rest assured that … Continue reading →

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Recipe: Porchetta-Style Pork Loin Roast

Posted on January 2, 2020 by Burnt My Fingers

This Porchetta-Style Pork Loin Roast is a good way to enjoy the flavor profile of porchetta—primarily fennel and aromatic herbs—without the hassle of buying and rolling a whole pork belly (which we still have in our freezer, btw). We essentially … Continue reading →

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Recipe: Conch Fritters

Posted on December 24, 2019 by Burnt My Fingers

Conch Fritters made it onto our bucket list during a long-ago visit to Key West. They were on the menus everywhere, and we couldn’t afford them. So when we recently found (probably frozen and defrosted) conch (pronounced “konk”) meat at our … Continue reading →

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Recipe: Spicy Cajun Shrimp

Posted on December 10, 2019 by Burnt My Fingers

Spicy Cajun Shrimp is a light modification of a recipe called Barbecue Shrimp in the wonderful Jubilee cookbook. It’s a great way to use the one-pound bags of frozen shrimp which have been deveined but still have the shells on. … Continue reading →

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Recipe: Pan Fried Buttermilk Chicken

Posted on November 21, 2019 by Burnt My Fingers

Pan Fried Buttermilk Chicken is based on the recipe in the wonderful new Jubilee cookbook, with modest tweaks. Pan fried chicken tends to be moister than deep fried since each piece spends half its cooking time outside the oil where … Continue reading →

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Recipe: Fresh Lumpia (Lumpia Sariwa)

Posted on November 14, 2019 by Burnt My Fingers

Fresh Lumpia, or Lumpia Sariwa, is a completely different animal than fried lumpia. The latter is what’s commonly found in Filipino restaurants in the US, and it’s very similar to a fried Chinese eggroll or Vietnamese spring roll. Fresh lumpia … Continue reading →

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Recipe: Ethiopian Red Lentils in Tomato Sauce

Posted on October 31, 2019 by Burnt My Fingers

When you’re composing a combination of dishes to be served on injera for an Ethiopian meal, you need at least one stick-to-the-ribs dish that is the equivalent of chili in American cuisine. This Ethiopian Red Lentils in Tomato Sauce recipe … Continue reading →

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