Category Archives: Recipes

Here is every recipe on the site listed chronologically, from the newest to the oldest. To see recipes by category, check out our visual recipe index.

Battle Mandram: A family history

Posted on June 6, 2015 by Burnt My Fingers

Judy Cromwell is a longtime friend who frequently comments on my recipes. She agreed to share her Mandram recipe and contributed this bonus description of her family’s tussles with this dish through the decades. Chef Otis’ interest in recreating southern … Continue reading →

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Recipe: Mandram (Chopped Vegetable Salad)

Posted on June 6, 2015 by Burnt My Fingers

Mandram is a chopped vegetable salad that may have originated in the West Indies, according to Mandrang or Mandram | The Vintage Cookbook Trials. I learned about it from my friend Judy Cromwell, who provides her own history with the … Continue reading →

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Recipe: Olive Bread with Rye Starter

Posted on May 26, 2015 by Burnt My Fingers

I have to say this is the best olive bread I have experienced, with wonderful tartness due to large amounts of rye starter plus a long fermentation. Makes two 1 1/2 lb loaves. Ingredients: 225 g  rye starter at 100% … Continue reading →

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Recipe: Mexican Grilled Corn

Posted on May 21, 2015 by Burnt My Fingers

Those street vendors know what they’re doing when they’re making Mexican grilled corn. The intense heat of the grill causes the corn kernels to caramelize. You know it’s hot enough when they start to make a cracking noise, like popcorn. … Continue reading →

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Recipe: Secret Recipe Ramen Burger

Posted on May 18, 2015 by Burnt My Fingers

Don’t be distracted by those ironic burgers using dried ramen noodles instead of a bun. If you like ramen and you like burgers, here’s the secret way to have the best ramen burger. Makes 4 burgers. Ingredients: 1 lb. good … Continue reading →

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Recipe: Aji Verde (Mild Green Chile Sauce Peruvian-Style)

Posted on April 30, 2015 by Burnt My Fingers

One of the two mild chile sauces I served with my anticuchos. This is a base recipe Aji Verde that can be adjusted to your liking: increase the amount of chile or reduce (or eliminate) mayonnaise for a more pungent … Continue reading →

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Recipe: Aji Roja (Mild Red Chile Sauce Peruvian-Style)

Posted on April 28, 2015 by Burnt My Fingers

This is one of two sauces I served with my anticuchos. Aji Roja has a mild chili/smoke flavor and invites generous squirting onto tacos or alongside grilled meats. A Peruvian classic, it’s possibly the inspiration for the “Tacolicious” sauce which … Continue reading →

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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: Carrot Pineapple Jello

Posted on April 16, 2015 by Burnt My Fingers

I was going to share my family’s Southern recipe for carrot pineapple jello, until I found this version which really is superior. I’ve only made minor tweaks for better management of proportions. Serves 8. Ingredients: 1 3-oz package jello, lemon … Continue reading →

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Recipe: Mamo’s Carrot Raisin Slaw

Posted on April 14, 2015 by Burnt My Fingers

Carrot raisin slaw is a very good and very simple recipe that often made its appearance at holiday buffets when I was growing up in Dallas. Serves 8-12. Ingredients: 4 c grated carrots 1 c raisins/currants/golden raisins in any combination ¼ … Continue reading →

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