Japanese Eggplant

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Easy  Servings: 2  INGREDIENTS For Eggplant: 1 Japanese Eggplant Shichimi Togarashi  4 tablespoons Peanut Oil Sesame Oil For Dressing: 4 tablespoons Rice Wine Vinegar 2 tablespoons Mirin 1 tablespoon ponzu or soy 1 teaspoon Red Miso 1/2 teaspoon Sesame Oil DIRECTIONS Eggplant:Slice eggplant into 1/4 inch roundsLightly coat a sheet pan with oilPlace eggplant on sheet, drizzle … Read more

Orecchiette With Borlotti Beans, Bitter Greens and Lemony Bread Crumbs

Main Dish, Pasta & Noodles, Vegan, Vegetarian Prep Time: 25 mins Cook Time: 25 mins Difficulty: Medium Servings: 6  Source: Joe Yonan  INGREDIENTS 1 pound dried orecchiette or other pasta shape 2 cups cooked borlotti (cranberry) beans, drained and liquid reserved Bread crumbs: 1/4 teaspoon kosher salt, plus more to taste 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 cup panko-style or other dry bread crumbs … Read more

July 4th 2014: stuff on sticks

Courtesy Hurricane Arthur, it was too wet to grill outside, so we improvised and used my Yakitori grill to make stick based foods: Suya, Yang Rou Chuan, and Eggplant Rollups.  Plus hotdogs (not on sticks), baked Mac and Cheese, Orzo and Shrimp Salad, green salad, and ribs from Redbones. Guests brought watermelon gazpacho (amazing), sangria (also … Read more