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scrambled eggs on toast

August 4, 2013
the main event, the underwear diet
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photo (20)

More of an idea than an actual recipe:
baguette (I used whole wheat)
olive oil
kosher salt and pepper
butter
eggs
tomato
avocado
hot sauce

1. Brush sliced baguette with olive oil and season with salt and pepper. Toast in a 400 degree F oven until lightly browned.
2. Meanwhile, heat butter in a pan over low heat and add the eggs. Season with salt and pepper and cook, stirring constantly, until cooked through but still wet.
3. Season tomatoes with salt and pepper and place on top of the baguette.
4. Top tomatoes with scrambled eggs and garnish with avocado slices and hot sauce (optional).

Notes: use sliced tomatoes (not quartered cherry tomatoes), consider different cut of bread. This was ridiculously difficult to eat, but so so delicious.

red pepper sauce

July 30, 2013
condiments, somethin' on the side
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1 1/2 tbsp olive oil
3 medium to large red bell peppers, medium rough dice
1 medium onion, medium rough dice
kosher salt and black pepper
2 large cloves garlic, minced

1. Heat olive oil in a pan over medium-high heat.
2. Once oil is hot, add the bell peppers and onion. Season with salt and pepper and cook for about 5 minutes, stirring frequently enough to avoid browning.
3. Add the garlic to the pan and cook for another minute.
4. Cover the vegetables with water. Bring to a boil and then simmer until 2/3 of the water evaporates.
5. With an immersion blender, puree until smooth.
6. Adjust seasoning and serve with roasted eggplant rollatini.

The sauce packs a surprising amount of flavor for such few ingredients. For this reason, as well as the smooth, luscious texture, it would serve as an excellent red pepper soup. Serve hot or chilled, and garnish with fresh herbs and heavy cream, or extra-virgin olive oil.

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roasted eggplant rollatini

July 28, 2013
the main event, the underwear diet
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3 Tbsp olive oil
1 eggplant, sliced 1/4 inch thick lengthwise
kosher salt and black pepper
1 15-oz container part-skim ricotta cheese
1 10-oz box frozen chopped spinach, thawed and drained well
zest of 1 lemon

1. Preheat the oven to 425 degrees F.
2. Evenly coat a baking sheet with half of the olive oil.
3. Lay the eggplant slices on the baking sheet and drizzle with the remaining oil.
4. Season with salt and pepper and roast for 15-20 minutes, or until tender and the slices can easily be rolled.
5. While the eggplant is roasting, make the filling: combine the spinach with the ricotta cheese. Add the lemon zest and season with salt and pepper.
6. To assemble, place a tablespoon of the filling at the thicker end of the cooked slice of eggplant. Roll the eggplant and plate, seam side down.
7. Serve with red pepper sauce (recipe to follow).

photo (32)

raw corn, romaine and radish salad

July 18, 2013
the main event, the underwear diet
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photo (28)1 romaine heart, rough chop
8 radishes
2 corn cobs
1/2 bunch cilantro, rough chop
1/2 pint cherry tomatoes, quartered
4 scallions, thinly sliced on a bias
juice of 2 large limes
1/3 cup olive oil
kosher salt and black pepper, to taste
1 avocado, thinly sliced or medium dice

1. Place the chopped romaine in a large bowl.
2. Using a mandoline, julienne the radishes and add to the bowl.
3. Stand the corn upright and cut off the kernels with a knife. Add kernels to the bowl.
4. Add the cilantro, tomatoes and scallions to the bowl.
5. Squeeze lime juice over the salad, drizzle with olive oil, and season with salt and pepper.
6. Gently toss and garnish the top of the salad with avocado.

Enjoy this fresh, vegan salad with, well, ribs, of course! It’s the perfect foil to the slow-cooked meat.

photo (27) photo (26)

sweet chipotle bbq sauce

July 17, 2013
condiments
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2 tsp vegetable oil
1 small onion, medium dice
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
11 oz ketchup
1-2 chipotles in adobo, plus 1-2 Tbsp adobo sauce
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1/4 cup low-sodium soy sauce
1/2 cup apple cider vinegar
2 Tbsp whiskey, bourbon, rye, etc.

1. Heat oil in a saucepan over medium heat.
2. Add diced onion to the oil and sweat, stirring occasionally. Season with salt and pepper.
3. Add the garlic to the pan and cook until fragrant, about 1 minute.
4. Add paprika, cumin and chili powder to the pan and cook for another minute, stirring constantly.
5. Add the ketchup, chipotle, brown sugar, Worcestershire and soy sauces, vinegar and whiskey.
6. Cook for 1 hour over low heat, stirring frequently.

sweet chipotle bbq sauce