Recipe: Yum Yum Edamame

Posted on August 18, 2025 by Burnt My Fingers
Yum Yum Edamame

Yum Yum Edamame with Hawaiian Garlic Shrimp.

I was making Hawaiian Garlic Shrimp and wanted to add a veggie element. Yum Yum Edamame was a huge hit. The startling contrast of lemon juice and sesame oil cuts through the richness of butter and garlic and would do well as a side with any grilled protein. I found the recipe here, attributing it to this cookbook (affiliate link). She uses it with sugar snap peas; I think it would work with snow peas as well. Makes 8 servings.

Ingredients:
1 lb shelled edamame
¼ c lemon juice
2 t toasted sesame oil
1 T toasted sesame seeds
Generous pinch pink Hawaiian salt, or Kosher salt, or a dash of soy sauce

Method: cook the edamame in boiling water for 2-3 minutes and drain. Combine with other ingredients. Serve Yum Yum Edamame as a side dish or pupu-style finger food.

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Recipe: Quick Pickled Tomato Slices

Posted on August 13, 2025 by Burnt My Fingers
Quick Pickled Tomato Slices

Quick Pickled Tomato Slices.

This summer we have been snacking on a variation of our Quick Pickled Onions. We always have a tub in the refrigerator and include them on just about every sandwich we make as well as green salads. The other night we had several left over slices of a beautiful ripe tomato we’d used in burgers. What would happen if we dunked the tomato slices in the pickling liquid and let them cure overnight? Answer: perfection!

Ingredients (because we have to start with pickled onions to get the pickling liquid):
1 red onion, peeled and sliced into thin rings
¾ c white vinegar
¾ water
1 t Kosher salt
1 t sugar
Tomato slices

Method: to make the pickled onions, combine water and vinegar in a 2 c  glass measuring cup; add salt and sugar and stir to dissolve. Heat this in a microwave to boiling or a bit below. Add the onions, pressing down with a spoon so all bits are submerged. Cool to room temperature on the counter; the onions will wilt and the liquid will turn a lovely red. Transfer to a storage container and refrigerate until needed.

To make the quick pickled tomato slices: add sliced ripe tomatoes to the pickling liquid and press down to fully submerge. Allow to cure a few hours or overnight. Result: tangy delicious picked tomato for your burger, salad or to eat out of hand.
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Recipe: Moroccan Carrot Chickpea Salad

Posted on August 9, 2025 by Burnt My Fingers
Moroccan Carrot Chickpea Salad

Moroccan Carrot Chickpea Salad with a few extra chickpeas.

We were introduced to Moroccan Carrot Chickpea Salad at a Quaker potluck, of all settings*. It has a little of this, little of that to make a very balanced tart/sweet/funky flavor profile and feel free to vary ingredients or proportions depending on what’s on hand. (We had some extra chickpeas so tossed those in.) Serves 8-12 as a side salad.

Ingredients:
1 t lemon zest (we used ½ t of Penzey’s Lemon Peel Powder)
3 T lemon juice
¼ c orange juice (ideally fresh squeezed)
1 ½ T honey
1 t Kosher salt
1 t ground cumin
½ t minced ginger (original recipe uses dry powdered ginger)
½ t ground cinnamon
¼ t ground coriander
¼ t ground cayenne
¼ t ground allspice
¼ c good olive oil
1 lb carrots, peeled and shredded
1 can (13.5 oz) chickpeas, drained and rinsed
1/3 c currants
½ c finely chopped mint, cilantro, shiso or other bitter herb
½ c slivered almonds, toasted
2 T shallots, finely chopped
1 garlic clove, finely chopped

Method: add the first 11 ingredients to a serving bowl and allow a few minutes for the spices to bloom; add olive oil and mix. Add all other ingredients and toss with the dressing. Refrigerate at least one hour before serving. Moroccan Carrot Chickpea Salad will keep for several days in the fridge.

*Quakers have a reputation for simplicity and a no-nonsense approach to life, so the choices at a typical Quaker potluck are pretty basic and spices are used sparingly or not at all.

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Recipe: Orange Sesame Coffee Cake

Posted on August 5, 2025 by Burnt My Fingers
Orange Sesame Coffee Cake

Orange Sesame Coffee Cake.

Orange Sesame Coffee Cake is a variation of this recipe by San Francisco Chronicle’s Christian Reynoso, who says he likes to “develop a new all-day snacking cake every year”. Not too sweet, it hits the spot when you’re hungry for a little something. Makes one 9×5 inch coffee cake.

Ingredients:
2½ c all purpose flour
1 T baking powder
½ t Kosher salt
3 large eggs
1 c plus 1 T sugar
¾ c extra-virgin olive oil
5 T tahini
2 T orange liqueur, such as Triple Sec
3 T grated orange zest (we used the zest from an orange plus 1 T Penzey’s Orange Peel)
½ c orange juice, ideally fresh squeezed
1 T toasted sesame seeds

Method: preheat oven to 325 degrees. Mix flour, baking powder and salt in a bowl. In a separate bowl, beat eggs with 1 c sugar till eggs are frothy and sugar is dissolved. Add olive oil, tahini*, orange liqueur, orange zest and orange juice and mix thoroughly. Fold in dry ingredients and mix until there are no dry spots of flour.

Cut two pieces of parchment paper to fit the bottom and sides of a 9×5 bread pan. Shape the parchment paper so there are no gaps then pour in the batter. Sprinkle toasted sesame seeds and 1 T sugar on top. Bake in preheated oven for 1 hour or until a toothpick inserted in the top comes out not quite clean. Lift out of the pan using the parchment paper and cool on a rack; when completely cool remove from parchment paper and serve. Orange Sesame Coffee Cake will keep several days in an airtight container.

*If your tahini is hard and lumpy, blitz the liquid mixture in a blender to break it up.

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Recipe: Pineapple Curry

Posted on August 1, 2025 by Burnt My Fingers
Pineapple Curry with Duck

Pineapple Curry with Duck.

Pineapple Curry tastes exotic but it’s super easy to make with one of those fresh pineapples in markets these days. We used some leftover duck breasts from an earlier experiment, but pork or chicken or tofu would work as well. Makes 4 servings.

Ingredients:
1 lb protein: duck breast or boneless chicken or pork or tofu sliced into bite size pieces
1 can (13.5 oz) Chaokoh coconut milk or equivalent*
3 T Red Curry Paste (Mae Ploy or Maesri brands)**
1 c fressh pineapple, cut into 1 inch cubes
½ c cherry tomatoes
½ c bell peppers, cut into 1 inch squares (optional)
Generous handful fresh basil, chopped

Method: if using duck, score the skin then place skin side down in a nonstick skillet over very low heat. As fat renders, slowly increase the heat until it is finally hot enough to crisp the skin. Flip the breasts and cook another 2 minutes for rare/medium rare. Then proceed with the recipe. (Save the duck fat for another use.)

Spoon out 3 T thick coconut cream into a skillet and heat till it liquifies*; if using raw protein sauté gently till cooked through along with optional bell pepper. Add red curry paste and the remainder of the coconut milk and stir to combine. Add pineapple, cherry tomatoes and duck if using and heat through. Stir in fresh basil and serve over rice.

*Chaokoh coconut milk is widely used in Thai kitchens. It separates in the can into fat and liquid. If you use another brand which is all liquid you will need to start with a little oil for sautéing and you may also need to cook down the sauce before adding pineapple and tomatoes.

**Our go-to is Maesri but we were out and found Mae Ploy Red Curry Paste at our local Walmart, of all places. It is less dense than Maesri so if using the latter consider starting with 2 T then adding to taste. You want a flavor profile with just a bit of heat.

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Recipe: Saratoga Slaw

Posted on July 26, 2025 by Burnt My Fingers
Saratoga Slaw

Saratoga Slaw. A fellow taster detected thin slices of apple and I do think I see some in this serving, though it isn’t in the recipe.

The Cornell Cooperative Extension of Saratoga County held a 4-H fundraiser recently featuring Cornell chicken served with various sides including a thimbleful of slaw. Did you make the slaw here, we asked? Yes, everything is our recipe. A friendly AI produced the formula, which is a worthy vinegar-based mix. Saratoga Slaw deserves recognition as a regional food specialty, just like Saratoga Chips.

Ingredients:
6 c shredded cabbage
1 T Kosher salt for crisping cabbage (optional)
2 medium carrots, peeled and grated
4 scallions, thinly sliced*
1/3 c apple cider vinegar
1-2 T honey
2 t Dijon mustard
1 t celery seed
½ t Kosher salt
¼ t ground black pepper
¼ c olive oil

Method: work 1 T Kosher salt into the cabbage and let it sit 60 minutes in a colander; rinse and squeeze out liquid. This step is optional but will produce crisper slaw, so no reason not to do it.

Whisk together all dressing ingredients except oil till the solids are dissolved. Add oil and whisk a bit more to emulsify. Pour the dressing over the cabbage, carrots and scallions* in a bowl and mix thoroughly. Refrigerate at least two hours before serving alongside Cornell Chicken or other grilled meat.

*There were no scallions in our takeout order, possibly a decision made by the cooks since not everyone loves alliums like we do.

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Too hot to cook?

Posted on July 22, 2025 by Burnt My Fingers
Cornell Grilled Corn

Too hot to cook indoors? Head for the grill and make some Cornell Chicken with Cornell Grilled Corn.

Yep, the summers are getting hotter and our cooking interests wane as the temperature rises. Here are a few easy to prepare and mostly stove-free dishes we find ourselves repeating.

Cornell Chicken. This goes on the grill so it’s technically cooking, but there are a couple of features that make it easy. Unlike most marinated foods, it needs only an hour in its sauce; in fact, the food scientists at Cornell warn it should never marinate past two hours. Second, because of the low oil content of the marinade it’s less likely to burn on the grill. And this stuff is delicious: grab a jumbo pack of chicken thighs and see for yourself. Bonus feature: you can run farm-fresh corn on the cob through the marinade for Cornell Grilled Corn.

Tabbouleh

Tabbouleh

Tabbouleh. We’ve started making half portions of our recipe and seems like as soon as one tub is gone, we want another. A big bunch of Italian parsley is enough for three of these half size salads. One Roma tomato, seeded and chopped, is just the right amount for one. Fresh mint grows in abundance outside our kitchen. Easy, cool and refreshing.

Gazpacho. A flavorful and painless way to eat your vegetables. We nearly always have a beaker in our fridge these days. Resist the urge to gulp it down as soon as it is blended; the flavor will change (improve) dramatically after it sits a few hours.

Ultimate Gazpacho

Ultimate Gazpacho

Hot dogs with the works. Ball Park franks and buns have been on sale most of the summer at our local supermarket and we have succumbed to their siren song. We dress them one of two ways: with Stewarts-style meat sauce, hot relish, pickled onions, sauerkraut and stone ground mustard, or else with dirty water sauce, sauerkraut and yellow mustard. Pop a bun into the toaster oven, microwave the tube steak with the kraut and meat sauce for 90 seconds, and in under five minutes you have a mini feast.

Hot Dog Meat Sauce

A well dressed tube steak with hot dog meat sauce.

What’s cool to eat when it’s too hot to cook in your house? Suggestions appreciated!

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Recipe: Snow’s BBQ Beans (sort of)

Posted on July 17, 2025 by Burnt My Fingers
Snows BBQ Beans

A nice cup of Snow’s BBQ beans, or as close as we can get without going to Lexington, TX.

There can never be an official recipe for Snow’s BBQ beans because Kerry Bexley says he improvises. Still, there are several things we know. He starts with generic pintos from Sam’s Club. He mixes in a salt/pepper combo which is probably the same as the rub he uses for brisket. His chili powder is Toné’s though another similar mild New Mexico style should work. He says he uses bacon ends for the fatty element, but it’s hard to imagine he would buy a separate product when so much pork and beef fatty trim is available from his smokers. Anyhow, our interpretation is in the ballpark and also delicious. Makes 8 cups, about 16 servings.

Ingredients:
1 lb dried pinto beans
6 c water
2 T mild chili powder (we use Toné’s)
1 ½ t Kosher salt
½ t ground black pepper
¼ to ½ c animal fat such as bacon ends, bacon fat, suet or BBQ trim

Method: rinse beans and remove any pebbles (recipes always say that but when was the last time you found a pebble in your dried beans?) and add to inner pot of Instant Pot along with 6 c water, chili powder, salt, pepper and fat. Pressure cook on high for 50 minutes followed by 15 minutes natural release. Taste for seasoning; Terry admits he has a heavy hand with the salt shaker and the finished product should be noticeably but not unpleasantly salty. Serve hot with smoked meats.

Don’t have an Instant Pot? Then soak the beans overnight and add seasoning in the morning along with plenty of water. Cook over low flame till tender but not falling apart, maybe 2 hours. Don’t throw out the pot likker; we think it’s as tasty as the beans themselves.

PPS. We don’t care what Texas Monthly says, Snow’s Barbecue is still the best we’ve found in Texas which means the best in the world. Snow’s BBQ beans are a wonderful side benefit because you can dip a cup for free with your order.

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Cookoff challenge: Aaron Franklin vs instant Pot

Posted on July 13, 2025 by Burnt My Fingers
Baby Back Ribs Plated

Aaron Franklin (left) vs Instant Pot (right) baby back ribs.

A rack of baby back ribs is a wily beast. It’s a thin cut that is easy to ruin, yet it needs a long time in the smoker for tenderness. On a previous outing we managed to char the outer edges of our baby back ribs. This time we were more diligent in following pitmaster Aaron Frankin’s advice.

We started with “St Louis Style” ribs which are pre-trimmed, something Aaron doesn’t like. But this avoids food waste in paying for product you don’t use, plus a St. Louis Style rack fits snugly in our 18 inch Weber Smoky Mountain/Bullet. We slathered on yellow mustard then dusted the surface with a 2:1 black pepper/salt blend. Two racks went on the top level of the Weber while the lower shelf remained empty; it was a waste of BBQ space but we were correct that the top rack would maintain the ~250 degree temp that is recommended for ribs. 4 hours of this, then the ribs were wrapped in aluminum foil and returned to the Weber for another 2-3 hours till the fire went out. So far so good.

Saucing Baby Back Ribs

It’s easy to tell the difference as the baby backs were slathered with sauce before a final run under the salamander.

All this time a third rack of ribs was slumbering in our fridge. Only when the smoke cycle on the first two was nearing its finish did we crack open the cryovac. We dusted with a rub (Salt Lick Dry Garlic, which was what we had on hand though any good rub would work) and fitted in an Instant Pot on a trivet with a cup of water, half a cup of cider vinegar and a healthy dash of liquid smoke. These went on the Meat setting for 24 minutes, followed by 10 minutes natural release.

In our picture you see the state of affairs as the meats prepare for their final outing, a journey under the broiler for a few minutes with a cider vinegar/BBQ sauce lathering. (We used our Texas sauce for both.) The Instant Pot rack was pale at the beginning but after a few minutes under fire they looked identical. More important, tenderness and taste were so close it was hard to tell one from the other. The Franklin ribs had a bit more smoky flavor but the difference was very very slight.

Baby Back Ribs Grilled

A few minutes later, the racks look (and, more important, taste) nearly identical.

We’re not saying Aaron Franklin needs to move over for a new sheriff in town. But the Instant Pot deserves a deputy badge at least. And we’re going to keep this option in mind for occasions when a rib craving strikes but we don’t have all day to hang around the smoker.

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Recipe: Hot Dog Meat Sauce a la Stewart’s Shops

Posted on July 8, 2025 by Burnt My Fingers
Hot Dog Meat Sauce

A well dressed tube steak with hot dog meat sauce.

This hot dog meat sauce is so close to the product offered at Stewart’s Shops, we predict you could swap out the crockpot on the counter and regular customers would not notice any difference. After our earlier experiment we simplified, added paprika and included cornstarch as a thickening agent. Makes about 2 c, enough for a cookout’s worth of hot dogs.

Ingredients:
1 lb 80/20 ground beef
1 c canned tomato sauce
2 c water
2 T mild chili powder (we used Toné)
1 T paprika
¼ t cinnamon
½ t kosher salt
¼ c dried onions
½ t garlic powder
2 t cornstarch in 2 t water

Meat Sauce Comparison

Stewart’s hot dog meat sauce is on the left, ours on the right. Can you tell the difference?

Method: sear the meat without browning until fat renders and any redness disappears. Drain off some fat if you like and add tomato sauce, water and seasonings. Cook over low heat, stirring occasionally, until most liquid evaporates and the sauce reduces to coat a spoon consistency, about 2 hours. Mix in cornstarch slurry and stir until sauce thickens somewhat. Serve hot as a hot dog condiment.

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