GRILLED SWEET POTATO MEDALLIONS (a 2 banana difficulty level)

Recently I have been grilling Red Potatoes and actually thought I had blogged in the recipe, but it appears that I have not.  This was my 2nd attempt at grilling Sweet Potatoes.  My first go 'round I followed the same technique that was working well with the Red Potatoes.  Evidently Sweet Potatoes grill faster because I ended up with blackened sweet potatoes which is no good for anyone!

A tweak here & a tweak there on the 2nd round made for a great batch of great tasting "Grilled Sweet Potato Medallions."  I opted for Sweet potatoes that were very large in circumference because I wanted to use them on a sandwich.  You could also slice them lengthwise or on a diagonal depending on the size of the Potato and what you wanted to use them for.

Today 'this monkey' will show you how to grill up some "Sweet Potato Medallions!"

WHAT YOU NEED:
2-3 Large Sweet Potatoes - in about 1/2" slices
3-4 T Extra Virgin Olive Oil
2-3 t of Sugar (I prefer Sugar in the Raw since the granules are larger)
Kosher Salt to taste

WHAT ELSE YOU NEED:
Large cookie sheet
Chef's Knife
Grill & Grill utensils

WHAT YOU DO:
**Be sure to Clean, Oil & Pre Heat your Grill.  I usually make sure the grill is clean, then I cut & prep the potatoes.  I'll then fire up the grill and let it pre-heat on high for 5 minutes before I reduce the grill heat & add the potatoes.**

1.  Rinse/Scrub & dry the sweet potatoes.

2.  Slice the Sweet Potatoes about 1/2" thick

3.  Coat the bottom of the Cookie Sheet with 2 T of Olive Oil & Sprinkle the Cookie Sheet with Sugar.  Place the sliced Sweet Potatoes on the Sheet, then Drizzle the tops of the Potatoes with Olive Oil & Sprinkle with Sugar.

4.  In your Pre Heated Grill, reduce Grill heat to LOW & place the Potato Medallions on the grill for 4-5 minutes.

5.  Flip the Medallions & Grill for another 3-4 minutes on Low.  Pay attention to any hotspots your grill may have to avoid blackened medallions!


6.  Remove from Grill

Grilled Portabello & Sweet Potato Medallion Sandwich with Avocado & Onion

Grilled Portabello & Sweet Potato Medallion Sandwich with Hummus

7.  Make your sandwich!

Sandwich & Salad deal:  Spinach Salad with Pine Nuts & Peppers

8.  Make your meal!


I added a little bit of sugar prior to grilling because that helps with the grill marks.  You can skip the sugar if you wish.  I will also cut the finished product in bite size pieces and toss in with rice, quinoa etc.  As for sandwiches, they are great hot or cold!

Until next time,
your favorite neighbor web Monkey!

GRILLED ZUCCHINI SQUASH (a 1-2 bananana difficulty level)

It's been hot again this summer and NOT just in Texas, but across the nation.  It was almost TOO hot even to grill today, but not quite.  Zucchini Squash is another vegetable that does quite well on the grill and it's pretty simple too!

Let's Grill some squash!

WHAT YOU NEED:
3-6 Zucchini Squash - sliced lengthwise with the ends discarded
2-4 T of Extra Virgin Olive Oil
Kosher Salt to taste
Freshly Ground Black Pepper to taste

WHAT ELSE YOU NEED:
A grill & appropriate grilling equipment
Knife
Shallow Pan (cookie sheet etc)

WHAT YOU DO:
1.  Prep & Pre Heat the Grill to Medium Heat

2.  Cut off ends of the Zucchini, then slice lengthwise

3.  Place cut side up in the Shallow Pan & Drizzle Olive Oil over the pieces

Might as well grill some Portobellos while I'm at it!

4.  Season with Salt & Pepper to taste

...and Roast some Peppers!

5.  Place cut side up on grill for 3-5 minutes depending on thickness of the Zucchini planks.
6.  Flip cut side down & grill for another 3-5 minutes

7.  Remove from the Grill

8.  Serve as a side dish or as part of a main course!

Grilled Portobello Mushroom & Zucchini Squash over Cous Cous

This is just a very basic Grilled squash recipe that utilizes just Salt & Pepper.  It's nice & simple and it tastes great!  The grilled squash does well as a side dish or as part of the main dish such as rice, quinoa etc.

'anymonkeycan' grill great tasting Zucchini Squash because 'this one' just did!

Until next time,
your favorite neigborweb monkey!

GRILLED LOBSTER TAIL (a 3-4 banana difficulty)

Sometimes you go for the lobster.  Maybe it's a special occasion.  Maybe the lobster is on sale which could be considered a special occasion in itself.  Well, Lobster Tail was on sale recently, so 'This Monkey' felt the need to grill some Lobster.  I don't know about you, but I always feel a level of trepidation when I buy something out of my normal cost comfort zone, even when it's on special. 

"What a waste of money if I screw this up!" crosses my mind. 

I am here to ease your worries, grilling Lobster Tail is doable & 'This Monkey' will show you how!

WHAT YOU NEED:
3-4 Lobster Tails
6 T Butter (melted)
Kosher Salt (to taste)
Lime Wedges

WHAT ELSE YOU NEED:
Kitchen Shears
Chef's Knife

The tail at the bottom of the photo shows the top shell.  For this photo, you would cut from Left to Right stopping when the Tail meat ends.

WHAT YOU DO:
1.  Pre-heat grill to Medium High
2.  Butterfly the Lobster tail by using the Kitchen Shears to cut Lengthwise through the hard top shell stopping just short of the end of the tail.
3.  With your knife, Cut the Tail Meat in Half along the same cut you made with the Kitchen Shears, BUT do NOT cut through the bottom of the shell.
4.  After this, you can now butterfly (stretch open) the lobster by opening up the cuts you just made.
5.  Melt the Butter & Salt to taste

6.  Lightly Brush the Tail Meat with the melted butter, then Place the Lobster Tail Cut side down for 3 minutes

7.  Flip the Tails Cut side up & baste with your melted butter.  Baste as needed to keep the Tail moistened.

8.  Grill for 6-8 minutes.  After the Shell turns RED, you are close to being done.

9.  Squeeze 1 Lime Wedge per Tail.  Serve & enjoy!

Here's our grilled dinner:  Grilled Eggplants with Avocado, Grilled Portobello Mushroom with Walnuts, & Grilled Lobster in Butter Sauce

Be careful not to over cook the lobster, it will turn rubbery.  I err a little on the conservative side on the cooking time.  I'll pull the Tail from the Grill, check it, then can put it back on for 1-2 minutes if it is not all the way cooked.

You can add some herbs, garlic etc to your butter sauce, but butter & salt will go along way on their own! 

That wasn't too bad, was it?  'Anymonkeycan' grill Lobster Tail because this one just did!

Until next time, your friendly neighborweb monkey!

GRILLED PORTOBELLO MUSHROOMS (a 2 banana difficulty)

Here's another thing to throw on the grill.  Portobello mushrooms are GREAT grilled.  It's a straight forward process, so don't be scared.  I'm a little behind on posting.  I went to my sister's wedding up in the Midwest and stopped by Eureka Springs, AR for a few days to try to escape the TX heat for a bit.  'This Monkey' is ready for some cooler temps AND to show YOU how to grill GREAT tasting Portobello Mushrooms!  Let's get started:

WHAT YOU NEED:
3-4 Portobello Mushrooms
1/3 c Extra Virgin Olive Oil
4 T Red Wine Vinegar
1 T Miso Paste
3-4 T Crushed Walnuts
Kosher Salt to taste
Fresh Ground Black Pepper to taste

WHAT YOU DO:
1.  Prep the 'shrooms by slicing the stem so it is even with the gills
2.  Wipe the tops of the mushrooms lightly with a damp cloth.  Please do NOT put the mushroom under running water or else it may become soggy.  There is also no need to wash the gill side of the mushroom since it just stays under the "umbrella" of the cap.
3.  Pre-heat grill to Medium High

4.  Make the marinade by Whisking the Olive Oil, Red Wine Vinegar, Miso, Salt & Pepper together thoroughly.

5.  Pour just enough of the marinade to coat the bottom of your dish
6.  Carefully pour 1-2 T per mushroom of the marinade around the gill surface

This photo show some walnuts at this point, DON'T add them yet.  I'll let you know when to add them

7.  Place the 'shrooms on the grill GILL side DOWN for about 3 minutes

8.  Turn the mushrooms over & grill with the GILL side UP.  Carefully pour 1-2 T of the marinade & SPRINKLE THE WALNUTS onto each mushroom & grill for another 4-6 min.

9.  The 'shrooms are ready when they are slighly squishy when squeezed from the sides with tongs.

 10. Enjoy!

Be sure to experiment with the marinade.  If you have a favorite marinade you use with chicken, meat, etc then try them on the portobello mushroom.  You won't be disappointed!

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!

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!

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!

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!!