September 5, 2011

GRILLED SLICED EGGPLANTS (a 2 banana difficulty)



It's almost been TOO hot to grill in Fort Worth this summer.  Seriously, 68 days of at least 100 degrees.  I think on some days Sun Tea took just about the same amount of time to make as Instant tea!  Well, I did manage a few grilling sessions & today's recipe is grilled Eggplant.  Grilled eggplant is wonderful & may be even better the next day or 2!

I made this quite a few times last summer as I had an Eggplant bush in my garden giving lots of eggplants.  Not so much this year, I guess it was just too hot.

Some people recommend "disgorging" the eggplant slices by placing them on a single layer on a rack & sprinkling both sides with salt.  After 30 minutes, this is supposed to "disgorge" the bitter juices.  I've read elsewhere that this is totally unnecessary.  I've tried both ways & couldn't tell a difference.  So, for this monkey, this is an extraneous step & therefore is skipped!

It's Eggplant grilling time!

WHAT YOU NEED:
1 Eggplant
Extra Virgin Olive Oil - for drizzling
Kosher Salt - for sprinkling
Freshly Ground Pepper - to taste
Walnuts - crushed
Sugar - for a very light dusting (optional)
Avocado - sliced (optional)
Cheese - shredded (stella fontinella)


WHAT TO DO:
1.  Pre heat grill on high for about 10 min
2.  Slice crosswise the Eggplant into about 1/2" slices



3.  Drizzle each side of each slice with the Olive Oil.  Now, Eggplants are a bit like a sponge.  Make sure you use enough Olive Oil.  I like to use a drizzle & stack technique to maximize the Olive oil coating.



4.  Now sprinkle both sides with Sugar & just the top side of each Eggplant slice with the Salt, Pepper, & Walnuts.  You can skip the sugar.  I use it mainly to increase the browning & grill marks.   I typically stack here as well just for space consideration. 



5.  Depending on how hot your grill gets, you may have to turn it down to medium-high.  This is what I have to do.  Arrange the Eggplant slices in a single layer with the side that has the Walnuts down.



6.  Grill until each side is browned nicely, about 5-8 minutes on each side depending on how thick your slices are & how hot your grill is.  If slices begin to burn before they are tender, move them to a cooler spot or turn down the heat.


7.  Garnish with the Avocado & Cheese.  Enjoy!
Served with Grilled Lobster & Grilled Portabello Mushroom

And that's it!  Grilled Eggplant ready to go!  A variety of seasonings, herbs, & garnishes can be used.  I think mozzarella cheese would be excellent.  Be creative!  Until next time, your friendly interweb monkey!

September 4, 2011

SPINACH SALAD WITH FIGS (a 1 banana difficulty level)





Recently we had dinner at Hedary's in Fort Worth.  Ok, so we had a groupon to use, so we found ourselves there some random weekday night.  As we walked in, they had written on their board, "10 Figs for $1.50."  Sounded like a good deal, so I asked the server about them.  Turns out they were figs from the owner's own garden.  My eyes lit up.  We ordered 10 as an appetizer.  They were good & I asked how many more they had.  One hour later, we're leaving with a bag of 40 figs & our leftovers.

I guess we'll continue with our Summer Spinach Salad Series.  It's a good way to utilize figs & the leftover feta cheese from our dinner.  Plus it's simple & delicious or simply delicious if you prefer.  Without further adieu, 'anymonkeycan' make a Spinach Salad with Figs & Feta Cheese!



WHAT YOU NEED:
Figs - sliced at least in half, it depends on the fig size
Spinach
Sliced Avocado
Feta Cheese - Cut in 1/2" pieces
Purple Onion - Sliced
Hard Boiled Egg - Quartered
http://www.anymonkeycan.com/2011/01/hard-boiled-egg-easy-to-peel.html
Balsamic Vinegar - Drizzled
Extra Virgin Olive Oil - Drizzled
Kosher Salt to taste
Freshly Ground Pepper to taste

WHAT YOU DO:
Start with the Spinach, then start adding things.  It might look something like this:


Spinach surrounded by Fig halves
Followed by the Feta Cheese Cubes
Purple Onion Slices on top
Garnish with quartered Hard Boiled Egg, Kosher Salt & Ground Pepper
Finally drizzle the Balsamic Vinegar & Olive Oil
And there is a simple, tasty or just simply tasty Spinach Summer Salad that 'anymonkeycan' because this one just did!

Until next time, your friendly interweb monkey!


Here's basically the same salad with a different presentation