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: 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: 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: 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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Recipe: Chickpea Potato Curry a la Querencia

Posted on January 11, 2013 by Burnt My Fingers

Thanks to Executive Chef Ron Cooke for sharing this low-salt recipe. Ro-Tel is a brand popular in Tex-Mex cooking which available on Amazon.com. To reduce the salt content even further, use salt-free stewed tomatoes and sample the finished product before … Continue reading →

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A recipe (of sorts) for Snow’s beans

Posted on December 13, 2012 by Burnt My Fingers

After my previous post on the experience at Snow’s BBQ, I commented on my obsession with their beans. I was traveling so unable to try and replicate the recipe on my own. The smokey taste and perfect flavor balance was … Continue reading →

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Recipe: Creamy Andaluz Gazpacho

Posted on September 6, 2012 by Burnt My Fingers

If you like chunks of fresh veggies in your soup, this is the gazpacho for you. The secret is a quick pickling which helps them stay crisp. Adapted (and dramatically simplified) from a Cooks Illustrated recipe, this is a good … Continue reading →

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Recipe: Fried Okra

Posted on September 4, 2012 by Burnt My Fingers

If you’re going to fry chicken or fish, might as well fry okra while you’re at it. My fried okra ends up a bit deconstructed because the cornmeal doesn’t stick to the okra about half the time. But the green tidbits … Continue reading →

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Recipe: Simple Spanish Gazpacho

Posted on September 1, 2012 by Burnt My Fingers

Use this Simple Spanish Gazpacho recipe when your tomatoes are so good, you don’t want any other flavors getting in the way. Adapted from the excellent Simple Spanish Food website. It’s meant to be drunk from a glass or cup. … Continue reading →

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