July 30, 2011

GRILLED CORN (a 1 banana difficulty)


It's summer time and that means grilling time!  Being from Indiana, besides basketball, I like me some Corn!  It's pretty simple to grill corn, however you might find yourself in a debate on the best way to grill corn.  Some people leave on the husks, wrap them in aluminum foil, then grill away.  Others claim that this merely "steams" rather than "grills" the corn, so they remove the husks, then add butter as the corn grills directly on the grill.  I say, whatever you enjoy, that's the right way!

I guess today is a hybrid of those 2 schools of thought.  We will peel away all, but 1 layer of the husks, then grill directly on the grill.  This minimizes the chance of charring too many kernels, but still imparts that good grilled flavor.

Let's get started!

WHAT YOU NEED:
4-6 Ears of Corn with Husks intact
Butter
Salt & other Seasonings

WHAT YOU DO:
1.  Pre-heat the grill to Medium-High

 
2.  Peel away all but 1 single layer of the husk
3.  Grill for about 8-12 min, rotating periodically for even grilling
4.  Remove from grill, peel away the remaining husk, serve with the butter & seasonings!

That's all there is.  Enjoy the delicious corn!  How easy was that?  Definitely right up the alley for 'anymonkeycan' cook.  Coming soon, what you can do with your grilled corn!  Until then, your friendly neighborweb monkey!

July 24, 2011

EGG SALAD SANDWICH (a 1-2 banana difficulty level)


Egg Salad with Tomato, Summer Bean Salad, Cherries & a Hefeweizen

Welcome back Monkey Nation!  This is a quick turnaround posting for me.  We just made 'Dragon Deviled Eggs' & usually when making deviled eggs, you'll have some egg whites that are damaged in the peeling process.  They can be a good snack just in themselves, but another option is to make Egg Salad, which is what we'll do today!

WHAT YOU NEED:
-- four servings --

6 Hard-Boiled Eggs - chopped in small pieces
www.anymonkeycan.com/2011/01/hard-boiled-egg-easy-to-peel.html
(for step 7- transfer the eggs to a bowl filled with 1 tray of ice & enough water to cover your eggs, then place in refrigerator for at least 2 hours)

2 T Real Mayonnaise
1 soft & ripe Avocado - coarsely chopped
2-3 T Dijon Mustard (Dijon-Horseradish Mustard was used)
2-3 T Onions - minced
2-3 T of Fresh Herbs - minced (Basil & Chives were used)
2-3 t of Fresh Lemon Juice - (1 lemon)
Kosher Salt & Freshly Ground Pepper to taste
1/4 t Srirachi Hot Chili Sauce (or to taste)

Your Favorite Sandwich Bread
http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html

WHAT ELSE YOU NEED:
Medium Bowl
Spoon
Paring Knife
Fork

WHAT YOU DO:

1. Combine Everything in the Bowl
2.  Mix until well incorporated

3. Serve on your Favorite Bread!

And we're done!  As a kid we ate the Egg Salad Sandwiches with white bread, but as an adult I go with the Homemade Whole Wheat Bread.  Another deliciously simple recipe for you to try!  I think the replacing of part of the mayo with the Avocado just makes sense from a taste stand point & it's a bit healthier!  Enjoy your Egg Salad Sandwich that 'anymonkeycan' make!  Until next time, your friendly neigborweb monkey!

DEVILED EGGS (a 1-2 banana difficulty level)


Deviled Eggs & Summer just go together, especially this hot Texas Summer of 2011.  There is a bit of latitude when making the filling for your Deviled Eggs.  This version has been affectionately dubbed 'Dragon Deviled Eggs' since they will be brought to a 'Game of Thrones'/'Dance with Dragons' (by George R.R. Martin) book club.  Let's get started!

WHAT YOU NEED:
12 Hard-boiled eggs -- http://www.anymonkeycan.com/2011/01/hard-boiled-egg-easy-to-peel.html
(for step 7- transfer the eggs to a bowl filled with 1 tray of ice & enough water to cover your eggs, then place in refrigerator for at least 2 hours)

6 T of real Mayonnaise
6 t of Fresh Herbs - minced (Chives & Basil were used)
3-6 t of Dijon Mustard (Horseradish Dijon Mustard was our choice)
3 t of White Vinegar
1 t Kosher Salt (or to taste)
1/2 t Fresh Ground Black Pepper (or to taste)
1/2 t Sriracha Hot Chili Sauce (or to taste)
Ground Paprika

WHAT ELSE YOU NEED:
Paring Knife
Fork
Spoon
Medium Bowl
Sandwich size Ziplock bag

WHAT YOU DO:

1. After the Eggs are Hard-boiled, cooled, & peeled, carefully slice in half lengthwise

2a. Gently dislodge the yolks into the Bowl 

2b. Keep the whites intact & set aside

3.  Mash the yolks into crumbles with the fork

4. Add Mayo, Mustard, Vinegar, Salt, Pepper, Hot Sauce, & Herbs.  Mix until smooth & creamy

5. Cut a small opening in bottom corner of Ziplock bag, Spoon in the Mixture, then fill the whites

6.  Holding the Paprika about 2 ft above the eggs, gently dust the Dragon Deviled Eggs

7. Place a small dot of the hot sauce on the mixture or on the egg white

8. A Muffin Tin covered with plastic wrap is a good way to transport if you don't have a Deviled Egg Container!

9. Enjoy!

Well, our original plan was to add a finely chopped Jalapeno to the mixture, but the pepper didn't make it into our shopping cart.  Another thought would be to add Jalapeno slices at the end.  There it is Monkey Nation, Dragon Deviled Eggs that were pretty simple to make!  As always, 'anymonkeycan' cook, because this one just did!  Until next time, your friendly neighborweb monkey!

PRINTER FRIENDLY VERSION:
1. After the Eggs are Hard-boiled, cooled, & peeled, carefully slice in half lengthwise
2a. Gently dislodge the yolks into the Bowl
2b. Keep the whites intact & set aside
3. Mash the yolks into crumbles with the fork
4. Add Mayo, Mustard, Vinegar, Salt, Pepper, Hot Sauce, & Herbs.  Mix until smooth & creamy
5. Cut a small opening in bottom corner of Ziplock bag, Spoon in the Mixture, then fill the whites
6. Holding the Paprika about 2 ft above the eggs, gently dust the Dragon Deviled Eggs
7. Place a small dot of the hot sauce on the mixture or on the egg white
8. A Muffin Tin covered with plastic wrap is a good way to transport if you don't have a Deviled Egg Container!
9. Enjoy!

July 17, 2011

COUS COUS with BEANS & DRIED CRANBERRIES (a 2 banana difficulty)


Well, it was back to Cous Cous the other day.  I was hungry, leftovers were limited, & I had some Cous Cous just waiting to be cooked.  Red beans & Sunflower seeds were added to give the dish some protein.  A pat of butter & some Avocado were added to give it some silky taste.  'Anymonkeycan' cook Cous Cous, here's how:

WHAT YOU NEED:
2 c Cous Cous
3.5 c water (to yield 3 c boiling water)
4-6 Tea bags (your choice, I used Lemon-Ginger today)
1 c Cooked Red Beans (or black beans etc)
1/2 c Dried Cranberries
1 T sunflower seeds per serving
Sliced Avocado (1 Avocado is good for 3-4 servings)
Grated Cheese (to taste)
1-2 t of Bragg's Liquid Aminos or Soy Sauce
Kosher Salt (to taste)
1 pat of butter per serving (optional)

WHAT ELSE YOU NEED:
Medium Sauce pan
Fork

WHAT YOU DO:


1.  Bring about 3.5 c water to a simmer.  Add the teabags & let steep for 5 min.

2.  Place the Cous Cous, Cranberries, & Beans in a large, glass container

3.  Measure out 3 c of the boiling Tea

4.  Pour immediately over the ingredients in your glass bowl
5.  Cover & let rest for 5 min

6.  Uncover


7.  Fluff with fork

8.  Mix in butter, then sprinkle with Sunflower Seeds, Cheese, Avocado.  Drizzle with Bragg's Liquid Aminos or Soy Sauce
Man, this is a quick & easy dish.  I had some leftover beans I had cooked a few days prior.  1 can of Kidney or Black Beans will work.  Just drain & rinse well.  I hope you enjoy!!

Printer Friendly Version:

Cous Cous with Cranberries & Sunflower Seeds
1.  Bring about 3.5 c water to a simmer.  Add the teabags & let steep for 5 min.
2.  Place the Cous Cous, Cranberries, & Beans in a large, glass container
3.  Measure out 3 c of the boiling Tea
4.  Pour immediately over the ingredients in your glass bowl
5.  Cover & let rest for 5 min
6.  Uncover
7.  Fluff with fork
8.  Mix in butter, then sprinkle with Sunflower Seeds, Cheese, Avocado.  Drizzle with Bragg's Liquid Aminos or Soy Sauce

July 9, 2011

PORTOBELLO BURGERS ( a 3 banana difficulty level)


It's definitely grilling season here in Texas.  Heck, it's almost too hot for grilling to be honest.  Today we are doing Portobello Burgers.  Now before you wrinkle your nose at the "abomination" of using a 'shroom instead of a hamburger patty for your burger, let it be known that I used to be just like you.  I still love a good old-fashion burger from Kincaid's here in Fort Worth, but trust me this is a fantastic sandwich.  So today, 'this monkey' (and my lovely assistant) will grill some great tasting " 'bello burgers"


WHAT YOU NEED:
Portobello Mushrooms (1 per burger)
Garlic Cloves - thinly sliced (1 per 'shroom)
Fresh Basil - thinly sliced (6 leaves per 'shroom)
Sunflower Seeds (1 t per 'shroom)
Bragg's Liquid Aminos (or Low Sodium Soy Sauce)
Olive Oil
Kosher Salt
Pepper
Whole Wheat Buns or Bread - http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html

(Your favorite fixins') We used the following:
Tomato - sliced
Avocado - sliced
Cheese
Fresh Basil
Onion (1/2" thick slices)

WHAT ELSE YOU NEED:
Shallow dish
Fork or Skewer
Slicing Knife
Small Chef's Knife
Grill

WHAT YOU DO:
(Printer friendly version at the end)

1.  Pour a thin layer of Olive oil in bottom of Shallow Dish
2.  Arrange Onion slices along bottom coating both sides of the onion
3.  Gently wipe clean with a damp cloth, the tops of the Mushrooms.  DO NOT rinse or clean the gills (underside) of the mushroom.  This is not necessary.  Slice the stem even to the gill level.
4.  With the Skewer or Fork GENTLY cut holes every 1/2" along the gills of the Mushroom taking great care not to cut all the way through.


5.  Lightly Coat the Mushroom Tops with Olive Oil
6.  With Gill Side up, lightly drizzle with Olive Oil
7.  GENTLY insert the Sliced Garlic & Basil, & Sunflower Seeds into the small holes GENTLY using the fork/skewer if needed
8.  Lightly Drizzle with your Soy Sauce
9.  Let Rest 30 Minutes. 


10.  Heat the Grill to Medium High Heat
11.  Carefully Place the Mushrooms GILL side DOWN for 3 min (also add your onions)
12a.  Gently turn the Mushrooms GILL side UP & Grill another 4-6 min until they soften
12b.  Grill Onions 4-6 min per side being careful not to burn


13.  Prepare your fixins' plate while the 'shrooms are on the grill


14.  Remove the 'shrooms & Start to build your 'bello burger


15.  Enjoy with Grilled Potato Medallions & Wine!!

Now you know how to make an 'anymonkeycan' 'bello burger.  If you expect it to taste like your favorite hamburger, then you'll be disappointed.  But, if you want to see what a Grilled Portobello tastes like, you'll be in Heaven!

'anymonkeycan' 'bello Burgers:
-printer friendly-

1. Pour a thin layer of Olive oil in bottom of Shallow Dish
2. Arrange Onion slices along bottom coating both sides of the onion
3. Gently wipe clean with a damp cloth, the tops of the Mushrooms. DO NOT rinse or clean the gills (underside) of the mushroom. This is not necessary. Slice the stem even to the gill level.
4. With the Skewer or Fork GENTLY cut holes every 1/2" along the gills of the Mushroom taking great care not to cut all the way through.
5. Lightly Coat the Mushroom Tops with Olive Oil
6. With Gill Side up, lightly drizzle with Olive Oil
7. GENTLY insert the Sliced Garlic & Basil, & Sunflower Seeds into the small holes GENTLY using the fork/skewer if needed
8. Lightly Drizzle with your Soy Sauce
9. Let Rest 30 Minutes
10. Heat the Grill to Medium High Heat
11. Carefully Place the Mushrooms GILL side DOWN for 3 min (also add your onions)
12a. Gently turn the Mushrooms GILL side UP & Grill another 4-6 min until they soften
12b. Grill Onions 4-6 min per side being careful not to burn
13.  Prepare your fixins' plate while the 'shrooms are on the grill
14.  Remove the 'shrooms & Start to build your 'bello burger
15. Enjoy with Grilled Potato Medallions & Wine!!