Category Archives: Sides

Man and woman do not live by main courses alone. Sides are the chorus that makes the meal come together in all its symphonic elegance. Whatever.

Recipe: Ultimate Blender Gazpacho

Posted on August 25, 2015 by Burnt My Fingers

I love this “salad in a cup” and I have to say my easy blender gazpacho version is the best I’ve found. It’s worth investing in some good sherry vinegar, which you can find here. 8 servings. Ingredients: 1 pound … Continue reading →

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Recipe: Grilled Shishito Peppers

Posted on August 20, 2015 by Burnt My Fingers

I did not realize until I found this article that shishitos and padrons are two different varieties. Both have just enough heat to be interesting. Shishito peppers are pointy and slim while padrons are more bell-shaped. Shishitos are also much … Continue reading →

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Recipe: Boiled Okra

Posted on August 18, 2015 by Burnt My Fingers

This is the basic way we cook okra down south, and it’s pretty hard core. It produces the notorious sliminess which is loved by southerners and reviled by anyone north of the Mason-Dixon line. Try to buy younger, smaller pieces … Continue reading →

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Recipe: Pickled Beets

Posted on July 17, 2015 by Burnt My Fingers

I followed the pickled beets recipe in Food in Jars, which is an excellent source of canning advice, but reduced the sugar content significantly. These are nice with arugula or green lettuce, blue cheese and glazed walnuts and a mustardy … Continue reading →

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Recipe: Mediterranean Carrot Mezze

Posted on July 7, 2015 by Burnt My Fingers

Make this easy carrot mezzo a day ahead. It will definitely taste better. It can then sit around a couple of days in the refrigerator until you want to serve it as part of an assortment in the Mediterranean/middle eastern way. … Continue reading →

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Recipe: Grilled Asparagus

Posted on June 23, 2015 by Burnt My Fingers

I prefer grilled asparagus to steamed because I can easily do it alongside other grilling tasks, but also because it’s more forgiving. Oversteam asparagus and it gets flaccid; leave it a minute too long on the grill and it gets a nice … Continue reading →

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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: 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: 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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