GRILLED PORTOBELLOS and ONIONS (a 2 banana difficulty level)

I decided to Roast a Poblano Pepper to go on my sandwich!

Well, once again it is hot here in Texas.  Actually, I think right now the Midwest is giving Texas a run for its money for high temps!  Hot weather = grilling in my book.

http://www.anymonkeycan.com/2011/10/grilled-portobello-mushrooms-2-banana.html

is a link for Portobello grilling from last fall.  I decided to post again because this is truly the stripped down, basic version of grilled 'shrooms.  Since it's not much harder to grill some onions and I had the extra space on the grill surface, I decided to throw them in.

Today, 'this monkey' will show you how to Grill Portobello Mushrooms (and Onions for good measure)!  Let's get started!

**I normally gather the ingredients and the things I need to prep the food, then go out and start the grill pre heating on high.  As the grill is pre heating I will wash & prep the mushrooms and onions.  Normally I set a timer for 5 minutes.  Once the grill is pre heated, I will prep the grill with Oil (usually vegetable oil) and then adjust the grill to medium.**

WHAT YOU NEED:
Portobello Mushrooms (as many as you & your friends plan to eat) - with the stems sliced even with the gills
1-2 Red Onions - Peel removed & cut in 1/2 inch slices
Olive Oil to taste
Kosher Salt to taste
Freshly Ground Pepper to taste
Shredded White Cheese (optional)

WHAT ELSE YOU NEED:
Damp Cloth
Grill Tongs
Grill Spatula
Grill/Oven Mitt
Chef's Knife
Cookie Sheet/Large Shallow Pan

WHAT YOU DO:
1.  Gather your ingredients & prep the grill as outlined above.
2.  Gently wipe the tops of the Portobello caps with a damp cloth.  Don't worry about the gills since they spend their existence under the umbrella of the cap.  For the love of God don't rinse the gills under water!!

3.  Place the Portobellos (gill side DOWN) and the large onion slices in the shallow pan.  Drizzle about 1 t of Oil on the top of each & use the bottom of the spoon to distribute the oil on the Portobellos and the Onions.  The Portobellos will absorb most of their Oil.  Sprinkle lightly with Kosher Salt.

4.  Flip ONLY the Onions and Drizzle with about 1 t of Oil.  You can add another 1 t of Oil to the Portobello CAPS if you wish.  (You will add Oil to the Gill side on the Grill later) Sprinkle lightly with Kosher Salt.
5.  Place the Portobellos GILL side DOWN on the Pre Heated Grill.  (If you added oil to the gill side already, then you will have flare ups so be careful and follow the directions next time, haha!)

6.  Place the Onions LARGER diameter side DOWN.  Visualize turning a stack of plates upside down.  This will help make it easier to manage your onion slices at the end.

7.  Grill over Medium Heat for 5 minutes.
8.  Flip the Portobellos GILL side UP.  Carefully add about 1 t of Oil to the Gills and sprinkle lightly with Ground Black Pepper & Kosher salt.  Add about 1-2 T of Shredded Cheese to the Portobellos if you wish.  Carefully flip the Onions using the Spatula.  The goal is to keep your Onion rings mostly together.

My renegade Pepper is blistering nicely!

9.  Grill for another 4-6 minutes depending on the thickness of the Portobellos and Onion slices.  I test them by using the tongs to gently squeeze the Portobellos from the sides.  When they have a nice give to them, then I know they are ready to go.  The Onions should be nice and pliable as well.  I usually pick up the onion from the top & bottom with the tongs to check the Onions.  They should give nicely when they are ready.

10.  Remove from the Grill and Enjoy!  Today, 'thismonkey' made a Portobello-Roasted Poblano Pepper Sandwich with Grilled Onions, Avocado, & Basil!

Just another example of "Proving that 'anymonkeycan' easily make great tasting food!

WILTED SPINACH & CHARD WITH PEPPERS & PINE NUTS (a 2 banana level difficulty)

Hello all!  My garden is producing a bit of Chard & Peppers, so here is a recipe that uses them both!  It's not terribly difficult and the result can be used just as a side or on top of Cous Cous as pictured above.

I decided to splurge on the Pine Nuts, but have made this with Almonds.  I imagine you'll do well with Whole or Slivered Almonds, Walnuts, Cashews etc.

Let's go ahead and get this started!

WHAT YOU NEED:
2 c of loose, fresh Baby Spinach
2-3 c Chard (see below for the prep steps)
2 Jalapeno Pepper - sliced
1 Anaheim Pepper - sliced
3 Garlic Cloves - minced
3-4 T of Extra Virgin Olive Oil
1/4 c of Pine Nuts
Shredded Cheese - today I used a white cheddar
Kosher Salt to taste

WHAT ELSE YOU NEED:
Spatula or large spoon
10-12 inch Skillet
Cutting Board
Chef's knife

WHAT YOU DO:
1.  Rinse, then prep the Chard
1a. Lay out a rinsed & reasonably dried Chard leaf

  1b. Fold the leaf in half along the main stem.

1c. Run the knife just along the stem.

1d. Discard the the stem

2. Coarsly slice the Chard & set to the side along with the Baby Spinach

3.  Heat 3-4 T of Olive Oil in a Skillet to Medium Heat
4.  Mince the Garlic & thinly slice the Peppers

5.  Saute the Sliced Peppers for 3 minutes stirring frequently (very lightly sprinkle with Salt)

6.  Add the Minced Garlic & Saute for another 2 minutes stirring frequently (very lightly sprinkle with Salt & add a splash of Olive Oil if needed)

7.  Now add the Pine Nuts and Saute for another 2-3 minutes stirring frequently. (very lightly sprinkle with Salt & add a splash of Olive Oil if needed)

8.  And finally add the Spinach & Chard and Wilt for 2-3 minutes in the Medium Heat.  (very lightly sprinkle with Salt)

9.  Serve as a side or over Cous Cous with a Sprinkle of Cheese!

This is a nice, quick & tasty side.  It can be a bit spicy if you emphasize Jalapeno Peppers in your pepper selection.  Anaheim & Banana Peppers would also do nicely here!

'Anymonkeycan' make a great tasting side with ingredient fresh from the Garden!

Until next time, your favorite neighborweb Monkey!