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.

Recipe: Homemade Teriyaki Sauce

Posted on June 27, 2013 by Burnt My Fingers

Got mirin? If you’ve dallied with Japanese cooking the answer is yes. Here’s a useful way to apply that half-bottle moldering on the back shelf of the pantry. Even if you have to buy mirin, this is still better than … Continue reading →

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Recipe: Sushi Rice

Posted on June 12, 2013 by Burnt My Fingers

The instructions on the sides of the Nishiki rice and Mizkan rice vinegar containers are pretty good. I’m just tweaking and combining for those who are working with bulk bin products that don’t have the packaging. Makes around 4 c … Continue reading →

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Recipe: Chili Beans

Posted on June 5, 2013 by Burnt My Fingers

Not trying to be Snow’s, just be in the ballpark. These chili beans are very easy and mighty good with most any grilled or barbecued meat. Makes a whole mess of beans, enough to serve 16-20. If you like, divide … Continue reading →

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Recipe: Funny Bryan’s Texas BBQ Sauce

Posted on May 28, 2013 by Burnt My Fingers

It ain’t Sonny’s, but it’s in the ballpark. And this cumin-infused Texas barbecue sauce super easy to make. If you’re going to sauce your meat, this is as good a choice as any. Adapted from this but don’t follow their advice … Continue reading →

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Recipe: Caesar Salad

Posted on May 24, 2013 by Burnt My Fingers

You really can’t make an authentic Caesar Salad without breaking (raw) eggs. Use a sous vide setup to heat through to 140 degrees if you have any health concerns. 8 side salad servings. Ingredients: 2 heads romaine, washed and torn … Continue reading →

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Recipe: Garlic Croutons

Posted on May 22, 2013 by Burnt My Fingers

I learned this technique for garlic croutons from Jacques Pepin. It’s a lot more efficient than browning croutons in a skillet and uses less oil too. Makes 4 cups, enough for about 6-9 bowls of Caesar or other salad. Ingredients: … Continue reading →

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Recipe: Buttermilk Blue Cheese Dressing

Posted on May 9, 2013 by Burnt My Fingers

After experimenting with a number of blends, this buttermilk blue cheese dressing had me lapping my plate like a hungry kitten. Sturdy enough to hold its own as a salad dressing, dipping sauce, or fried wing accompaniment. Makes about 1 1/2 … Continue reading →

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Recipe: Wilted Lettuce Salad (Kopfsalat)

Posted on May 2, 2013 by Burnt My Fingers

How come nobody makes wilted lettuce salad any more? It’s great stuff. This is another classic recipe from Chicago Culinary Institute, updated for modern tastes (I’ve reduced the sugar). Serves 8. Ingredients: 1 medium head iceberg lettuce* ¼ c cider … Continue reading →

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Recipe: German Potato Salad (Warmer Kartoffelsalat)

Posted on April 25, 2013 by Burnt My Fingers

The Culinary Institute of Chicago published the original version of this potato salad recipe in a book called “New World Encyclopedia of Cooking” in 1972, as well as a pamphlet of German standbys. I’ve modified it slightly for modern tastes. … Continue reading →

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(Pork) Belly of the Beast

Posted on March 28, 2013 by Burnt My Fingers

I have been messing around with pork belly, which is readily available at my new local market. You can’t go wrong with this stuff. I followed David Chang’s simple method in the Momofuku Cookbook: rub it with a salt/sugar cure, … Continue reading →

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