HUMMUS SPINACH SANDWICH (a 1 banana difficulty level)

Well, my whole goal is delicious food made simple.  Here's pretty much a slow pitch softball, Hummus Spinach Sandwich.  I bring my lunch to work & at least 90% of the time it is a basic PB sandwich.  That's right, peanut butter sandwich.  Heck, I don't even put the jelly on it!

But everyone once in awhile, maybe I have some leftover hummus & I get to have a Hummus sandwich.

So here's your one banana (if that) difficulty level recipe.  Let's get started!

WHAT YOU NEED:
At least 2 slices of Whole Wheat Bread
http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html (to make your own)

2 T of Hummus
http://www.anymonkeycan.com/2010/09/hummus-foxymorons-style.html (to make your own)

4-5 leaves of Spinach per sandwich
Shavings of Pecorino Romano Cheese (or your favorite)

WHAT YOU DO:
1.  Well, you make a sandwich.  I'll let the photo do the talking.

So, that's it.  My initial impulse is not to post these, but sometimes it is pretty easy to make a great tasting meal!  Enjoy the simplicity of eating well!

Until next time, your favorite interweb 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!