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: Texas-Style Black-Eyed Peas

Posted on December 30, 2014 by Burnt My Fingers

The key to good black-eyed peas is a flavorful cooking liquid, ample allium components, and a generous amount of fat. I use dried beans (vs frozen or canned) unless fresh are available. Serves 6-8. Ingredients: ½ lb dried black-eyed peas … Continue reading →

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Recipe: Orchid’s Chinese-Style Cold Noodles

Posted on December 23, 2014 by Burnt My Fingers

UPDATED: This is a great dish to take to a party… tangy, spicy and subtly sweet. Based on the “Orchid’s Noodles” recipe in Barbara Tropp’s classic (and sadly out of print) The Modern Art of Chinese Cooking. I generally make … Continue reading →

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Recipe: Italian Style Sautéed Greens

Posted on December 7, 2014 by Burnt My Fingers

This is my go-to recipe whenever I want a robust dish of Italian-style sautéed greens as a side dish. Kale or collards are best, though I think the first I tried the recipe it was designed for spinach. Serves 6-8. … Continue reading →

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Recipe: Tomatillo Jam

Posted on November 25, 2014 by Burnt My Fingers

Try tomatillo jam instead of cranberry sauce with turkey… especially smoked turkey. It has the same balance of tart/sweet and the crunch of fruit, but with a southwestern lilt and a bit of heat. Makes 1 pint. Ingredients: 1 lb tomatillos … Continue reading →

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Recipe: Bacon Croutons

Posted on November 4, 2014 by Burnt My Fingers

Bacon croutons… got a problem with that? The key is to use very dry cubes of bread so they become glazed with the oil rather than sopping it up. Dedicated to my college girlfriend Nerissa who used to feed me … Continue reading →

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Recipe: Salat Maloof (Egyptian Cole Slaw)

Posted on October 31, 2014 by Burnt My Fingers

There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. Egyptian cole slaw has a mild, refreshing taste that … Continue reading →

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Recipe: Armenian Pilaf

Posted on October 28, 2014 by Burnt My Fingers

The browned spaghetti adds a bit of texture and flavor that turns regular pilaf into Armenian Pilaf. My ex-wife learned this from her next door Armenian neighbor and I was surprised to find it’s a popular dish on the internet. Serves 8-10. … Continue reading →

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Recipe: Tabbouleh*

Posted on October 23, 2014 by Burnt My Fingers

I don’t like tabbouleh that is overbalanced toward starch or greens, or tabbouleh that is mild vs tart. This one nails the flavor balance. Adapted from Middle Eastern Cooking – Foods Of The World (I reduced their recommended salt by 50% and … Continue reading →

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Recipe: Thai Beef Salad

Posted on August 14, 2014 by Burnt My Fingers

They don’t actually eat thai beef salad in Thailand, as I understand, since it’s primarily a vegetarian country. So treat this as a starter recipe and doctor as you like. The key is the balance of salty/sour/funky/spicy/bitter from the fish sauce, … Continue reading →

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Recipe: Couscous Salad with Orange Juice and Fruit

Posted on July 22, 2014 by Burnt My Fingers

Annie Sommerville has a wonderful recipe in Fields of Greens for couscous salad with pine nuts. Here is a variation that uses ingredients I have on hand at the place I stay in San Francisco. it’s a great accompaniment, served … Continue reading →

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