Monday, May 13, 2013

Mexican Bibimbap With Original Bitchin' Sauce


There is nothing like a change in scenery to spark a little bit of inspiration. It started with me pouting {only in the privacy of my home} because we had zero summer vacation plans. And it ended this past weekend with  a little getaway to San Diego.




In addition to relaxing on Coronado Island, we visited various beach and city neighborhoods as part of a self-guided culinary tour. On our way to lunch in Little Italy, we stumbled upon a phenomenal farmer's market.  With an ocean view and an outstanding selection of fresh produce, sweets, and savory specialty items, the market was a pleasant surprise to say the least.


With no plans of making a purchase we were, nonetheless, intrigued by the sight of a long line forming in one area.  We decided to join the queue to see what on earth was drawing such a crowd. As we got closer, I could see the offerings - a trio of dipping sauces - and I could hear several "oh my god's" as sauce and mouths made contact.

The garlicy, savory sauces are called Bitchin Sauce and despite the tongue-in-cheek Spicoli-esque branding, these sauces are quite legitimate. There are three varieties - original, chipotle and pesto - and each is made with almonds and a small list of other natural, nutritional ingredients. With a complete inability to choose one variety {they all deliver unique bombs of flavor}, I left the market with all three sauces. 

It's official: I'm addicted.  And I have been obsessing over how best to use these versatile sauces and what to do when I exhaust my supply {they are stocked at a handful of Whole Foods locations and they can be purchased online}. 

First up: bibimbap {a traditional Korean rice bowl with vegetables, protein and sauce} gets a south of the border makeover and a healthy dose of original Bitchin' Sauce. This is a healthy vegetarian meal packed with protein and fiber. I made half this recipe for 2. 

Mexican Bibimbap With Original Bitchin' Sauce

4 c cooked brown rice {keep it warm} 
2 c canned black beans, rinsed and drained {room temperature}
2 small roma tomatoes, seeded and chopped
1 c cucumber cut into half crescents
4 large scallions, sliced
2 jalapenos, cut in slivers
1 large Haas avocados, peeled, seeded and chopped 
4 eggs
Original Bitchin' Sauce {or take hummus and stir in some fresh crushed garlic and a little bit of water to thin it out}
hot sauce {optional}


After the vegetable prep, poach the eggs. There are many ways of doing this and this time around I had success following Alton Brown's instructions via Youtube. First, crack each egg in a small cup. 


Then  fill  a non-stick skillet with 1.5 inches of water. Heat the water to the the point where bubbles start forming in the water but the water is not simmering. I set the dial on my gas stove to simmer medium.


Add a generous splash of white wine vinegar and stir. Gently drop the eggs in the center skillet one by one and cook until the whites are just set - between 3.5 and 4 minutes. 


Remove gently with a slotted spoon and drain on a towel. Trim messy white edges with the side of the spoon if you'd like your eggs to have clean edges.



To assemble, divide rice among 4 bowls. Arrange the beans and vegetables on top of the rice in each bowl. Transfer an egg to the center of each bowl. Allow everyone to dress the bowls with plenty of Bitchin' Sauce and hot sauce before mixing it all up with a fork and digging in.


Serves 4.
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Source: Inspired by BitchinSauce.com.

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