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: Tomato-y Bloody Mary Mix

Posted on September 5, 2013 by Burnt My Fingers

Unlike the popular canned brand, this bloody mary mix  doesn’t mask the taste of tomato juice. About 6 servings. A good way to use the leftover juice from your Ultimate Blender Gazpacho. Ingredients: 32 oz Campbell’s tomato juice 1 T … Continue reading →

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Recipe: Pickled Celery

Posted on August 23, 2013 by Burnt My Fingers

Do you have trouble getting through an entire package of supermarket celery? Here’s your solution. After using the first couple of stalks for your stuffing or tuna salad, pickle the rest of it. Pickled celery great with wings or Bloody Marys. … Continue reading →

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Recipe: Pork Adobo, Carnitas Style

Posted on August 14, 2013 by Burnt My Fingers

I cooked the pork the way I make carnitas to make this extra tender and juicy Pork Adobo. The marinade adds delicious flavor and the vinegar provides a kick at the end. Ingredients: 1 pork butt, approximately 4 pounds ½ … Continue reading →

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Recipe: Ice Cream with Olive Oil and Sea Salt

Posted on July 26, 2013 by Burnt My Fingers

Try this right now: first, get yourself a couple of scoops of your favorite simple-flavor ice cream. (I used black raspberry.) Drizzle on a bit of good, fruity olive oil. Now sprinkle on a bit of sea salt. Eat and … Continue reading →

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Recipe: Easy Blender Gazpacho

Posted on June 29, 2013 by Burnt My Fingers

I did a bit of tinkering with my easy blender gazpacho recipe, and the result was so much improved I retitled it “Ultimate Blender Gazpacho”. It uses tomato juice and just a pound of tomatoes but has all the taste and … Continue reading →

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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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