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: 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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Recipe: Sizzling Chicken Sisig

Posted on March 21, 2013 by Burnt My Fingers

Sisig is a Pinoy (Filipino) bar snack made with pig parts (snout, ears etc) that are cooked on a sizzling platter, combined with peppers and onions, and eaten with beer. I ran across a quick and easy variation that uses … Continue reading →

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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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