AVOCADO TOMATO SANDWICH or SALAD (1 banana difficulty)

It didn't initially dawn on me to take photos & post about this meal, but then I remembered the 'anymonkey' philosophy of keeping "cooking simple & delicious."  Well, this salad/sandwich combo definitely fits that criteria.  Let's get started!

WHAT YOU NEED:
1 Garden Fresh Tomato - 2 thin slices per sandwich
1 Avocado - sliced (about 1/4 avocado per sandwich)
Bread - sliced  http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html
Cheese - shredded or sliced -- Today was stella fontinella, fresh mozzarella would be nice as well
Kosher Salt to taste
Freshly Ground Pepper to taste

(for the sandwich)

Deli Mustard to taste

(for the salad)

Extra Virgin Olive Oil to taste
Balsamic Vinegar to taste

WHAT YOU DO:

You take the above ingredients & make your sandwich; or

You take the above ingredients (minus bread) & make an avocado-tomato salad

That's it!  Definitely no magic in making this, but it sure does taste great!  Just an illustration on how a few simple ingredients can make great food that 'anymonkeycan' make!

Until next time, your friendly nieghborweb monkey!

GRILLED SALMON FILETS (a 2 banana difficulty)

Seeing how DFW is now on day 36 of at least 100 degrees & the past 5 days have all set record highs, there's no cooking in the house, just on the grill.  Earlier I showed you how easy it was to Season & Sear Salmon http://www.anymonkeycan.com/2011/02/seasoned-and-seared-salmon.html in the house, now the easiness extends outside of the house to the Grill.  Let me show you how! 

Today, 'this monkey' will be Grilling Salmon Fillets. Let's get started! 

WHAT YOU NEED:

1-1.5 lb Salmon Fillets - ask at the seafood counter to cut into 3-4 pieces

2-3 T Extra Virgin Olive Oil

1-2 t Cumin

Kosher Salt to taste

1-2 t Sugar

WHAT YOU DO:
1.  Pre heat Grill to Medium (about 10 minutes)
2.  Coat bottom of Shallow Dish with Olive Oil.
3.  Place Salmon Fillet skin side up (Making sure the fillet is coated with the olive oil)

4.  Now flip the Salmon skin side down & sprinkle each fillet with Cumin, Salt, & Sugar.

5.  Carefully place the Salmon Skin side UP on the grill for about 2-3 minutes

6.  Using a grill spatula, carefully flip the Salmon Fillets skin side DOWN & continue to cook for 7-8 min.

Tip: If you are interested in the grill cross hatch pattern, then rotate the fillets 90 deg after 2 minutes when cooking skin side up

7.  Remove from the Grill, let rest for about 2 minutes, then serve and enjoy!!

I like my Salmon with a bit of the sear & browning, so that's why I grill skin side UP initially.  You can actually make these, grilling for 10-12 minutes with the skin side DOWN the entire time & skipping skin side UP all together.  Grilled Salmon is quite versatile.  Eating immediately is highly recommended, but I always make extra for left overs.  Salmon can be used in a sandwich with avocado; or with rice/cous cous http://www.anymonkeycan.com/2011/03/salmon-asparagus-cous-cous-3-4-banana.html ; or on a salad.

Well, that's it for today!  'Anymonkeycan' cook and/or grill because this one just did! 

Until next time, your friendly neighborweb monkey!

CORN SUMMER SALSA (a 1-2 banana difficulty)

Corn Summer Salsa with Grilled Salmon on Arugula

Summer definitely brings out the creative summer salads & salsas!  I really like this versatile, easy to prepare corn salsa.  It can be eaten just as a side, as a dip for chips & crackers, or mixed with greens.  I've used corn from grilled corn on the cob http://www.anymonkeycan.com/2011/07/grilled-corn-1-banana-difficulty.html this time, but when I get some Olathe Corn, I won't even bother cooking/grilling it.  This recipe is a breeze, requiring mostly chopping & measuring.  So, today, 'this monkey' will show you how to make a wonderful Corn Summer Salsa!  Let's get started!

WHAT YOU NEED:
4 c Corn Kernels cut off the cob (about 4-5 cobs)
1 Purple Onion - chopped
1 Red Pepper - seeded & chopped
1-2 Jalapeno Peppers - seeded & chopped (optional)
4-5 T Fresh Mint - chopped
1/4 c Apple Cider Vinegar
2 T Olive Oil
1-2 T Honey
1 t Ground Cumin
Salt & Pepper to taste

HOW YOU DO IT:
1.  Carefully cut the kernels from the cob & stir gently with a fork to break up clumps of kernels

Tip: Stand a smaller bowl, in a larger container to catch the kernels

Overhead angle

2.  Chop up Jalapenos & Red Peppers

Tip: Make shallow cut along the circumference near the top

Tip: Make a shallow cut along the long perimeter of the pepper, then open

Tip: Discard the stem & seeds & start chopping

3.  Chop up the onion

4.  Add the Corn, chopped Jalapeno, Red Peppers, & Onion in a container & mix

5.  Chop the Mint

6.  Add the Apple Cider Vinegar, Olive Oil, Honey, Cumin, Salt, & Pepper.  Whisk thoroughly.  Then add the Mint & incorporate that into the dressing.

7.  Mix into the Corn, Onion, & Peppers.
8.  Refrigerate at least 4 hours, but over night is better, then enjoy on a Triscuit!

This is just a chop & mix recipe.  Just be careful when handling & chopping the jalapeno.  There's a reason why it's called pepper spray, so don't touch your eyes.  I usually pour about a teaspoon of salt in 1 hand, then get the other hand wet, then rub them together thoroughly before rinsing clean.

I think the mint is great, but I imagine chives, fennel, etc would do right by this dish.

There you have it, 'anymonkeycan' cook because this 1 just did! 

Until next time, your friendly neigborweb monkey!