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: Creamy Cucumber Salad

Posted on October 28, 2021 by Burnt My Fingers

Creamy Cucumber Salad came from a German food blog, and it does remind us of salads served at a meals-included Munich hotel during a stay long ago. Goes great with fish or in a smorgasbord-type setting. We’ve drastically cut back … Continue reading →

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Recipe: Smoked Baked Beans

Posted on October 26, 2021 by Burnt My Fingers

Smoked baked beans are cooked along with your brisket or other smoked meat, taking advantage of the extra space on your rack if you have a barrel smoker, or the top level if you have a Weber Bullet like me. … Continue reading →

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Recipe: Esquites (Mexican roasted corn salad)

Posted on September 23, 2021 by Burnt My Fingers

Esquites are the grown-up, raised-pinky version of elotes, the popular “Mexican street corn” ears which are roasted on a grill and slathered with mayonnaise and spices. Because the niblets are off the cob the product is easier to manage and … Continue reading →

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Recipe: Purple Hull Peas

Posted on September 21, 2021 by Burnt My Fingers

Purple hull peas are prized down south, and this born Southerner is lucky to have a fresh supply locally in upstate New York. They are preferred because they have a less-earthy taste than black eye peas, and also I suspect … Continue reading →

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Recipe: Cumin Cole Slaw

Posted on September 15, 2021 by Burnt My Fingers

Cumin Cole Slaw relies on one simple ingredient for a refreshing twist on a classic. We used napa cabbage because we had bought a huge head at H Mart in San Francisco and it turns out napa, aka “Chinese” cabbage, … Continue reading →

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Recipe: No-Potato Mashed Potatoes

Posted on August 12, 2021 by Burnt My Fingers

No-Potato Mashed Potatoes are another creation from the laboratory of the irrepressible Dr. Ludwig. They provide a pleasant paleo base for whatever stew or gravy you want to pour on top when you’re avoiding straight carbs. You can taste the … Continue reading →

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Recipe: Grilled Avocado

Posted on August 6, 2021 by Burnt My Fingers

  Grilled avocado: why not? Grilling gives them a bit of extra flavor plus crisps the surface so pieces are more likely to stay intact. Serve in their jackets sprinkled with seasoning salt or furikake, or add the chunks to … Continue reading →

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Recipe: Sumac Onions

Posted on July 30, 2021 by Burnt My Fingers

Dominic Colose, who runs an excellent middle eastern restaurant in our town, recently professed his love of sumac onions in a Facebook post. Research revealed that most sumac onion recipes use red onions and lots of parsley, but Dominic’s photo … Continue reading →

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Recipe: Perfection Salad

Posted on July 5, 2021 by Burnt My Fingers

Perfection Salad is a good example of the creative congeals, aka aspics, that we like to serve down south. The original recipe was published in a recipe book called Dainty Desserts for Dainty People (that’s us for sure!) published in … Continue reading →

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Recipe: Carrot Slaw with Raisins and Pineapple

Posted on June 23, 2021 by Burnt My Fingers

Carrot Slaw with Raisins and Pineapple shows up frequently in the media as a Juneteenth favorite, and it definitely was popular in the south when I was growing up. It shouldn’t be too sweet; the natural sugar in the raisins … Continue reading →

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