Tag Archives: Texas

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: Carrot Pineapple Jello

Posted on April 16, 2015 by Burnt My Fingers

I was going to share my family’s Southern recipe for carrot pineapple jello, until I found this version which really is superior. I’ve only made minor tweaks for better management of proportions. Serves 8. Ingredients: 1 3-oz package jello, lemon … Continue reading →

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Recipe: Mamo’s Carrot Raisin Slaw

Posted on April 14, 2015 by Burnt My Fingers

Carrot raisin slaw is a very good and very simple recipe that often made its appearance at holiday buffets when I was growing up in Dallas. Serves 8-12. Ingredients: 4 c grated carrots 1 c raisins/currants/golden raisins in any combination ¼ … Continue reading →

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Jake’s Famous Barbecue Sauce… good enough to pour on my meat!

Posted on February 27, 2015 by Burnt My Fingers

Of the hundreds of products I tasted at last month’s Winter Fancy Food Show, Jake’s Famous barbecue sauces really stood out. His Asian-inspired Blue Oak reminded me of the complex espresso sauce provided at the legendary Franklin’s in Austin. It … Continue reading →

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The burger rant (it’s all about the bun)

Posted on February 10, 2015 by Burnt My Fingers

Behold the perfect burger*, from Jack’s Burger House on Hillcrest in Dallas, TX. Notice how the meat is a thin yet cohesive layer that curves around a much thicker strata of condiments (sliced tomatoes, shredded lettuce, coarsely chopped onion and … Continue reading →

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Recipe: Texas-Style Greens

Posted on January 6, 2015 by Burnt My Fingers

My prep for Texas-style greens is very similar to black-eyed peas in that the secret to flavor is starting with a rich broth that has a good amount of fat. Unlike some, I don’t like to drown my greens in broth … Continue reading →

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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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How to rate Texas BBQ

Posted on July 9, 2013 by Burnt My Fingers

I’ve been spending a lot of time in Austin, TX recently which means a lot of trips to Texas BBQ places. Most of it was good, some great, though I still believe nobody approaches Snow’s as the best barbecue in … Continue reading →

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Recipe: Funny Bryan’s Texas BBQ Sauce

Posted on May 28, 2013 by Burnt My Fingers

It ain’t Sonny’s, but it’s in the ballpark. And this cumin-infused Texas barbecue sauce super easy to make. If you’re going to sauce your meat, this is as good a choice as any. Adapted from this but don’t follow their advice … Continue reading →

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