Friday, September 30, 2011

Culinary Term of the Day!!! x3

Fellow Monkeys!!!

Sorry for slacking on the Term of the Day but this week has been Crazy!!! So here are the Culinary Term of the Day x3!!! LOL

Al Dente - A term, meaning "to the bite", used to describe the correct degree of doneness for pasta and vegetables. This is not exactly a procedure, but a sensory evaluation for deciding when the food is finished cooking. Pasta should retain a slight resistance when biting into it, but should not have a hard center.

Hollandaise Sauce - This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.

Quahog - The American Indian name for the East Coast hard shell clam. It is also used to describe the largest of these hard shell clams. Other names used are, chowder or large clam.

Until Next Week!!

Friday, September 23, 2011

The Monkeys Spoon Favorite Recipe of the Week: Fish Tacos with Mango Salsa

Fellow Monkeys!!!

This weeks favorite Recipe is...

Fish Tacos with Mango Salsa!!!

Here is what you need....




Here is what you do....

  • 1
    Preheat oven to 500°F with racks on the top and bottom levels.

  • 2
    Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.

  • 3
    Before serving, stir in avocado and cilantro.

  • 4
    Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.

  • 5
    Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.

  • 6
    Place a baking sheet on each oven rack and preheat 5 minutes.

  • 7
    Blend flour, cornmeal, and seasonings in a shallow dish.

  • 8
    Coat marinated fish on both sides with flour mixture.

  • 9
    Remove a hot pan from oven and spray with nonstick spray.

  • 10
    Place fillets on hot pan and roast on top rack 5 minutes.

  • 11
    Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3–4 minutes.)

  • 12
    Oven-toast tortillas on the second heated baking sheet after turning the fillets over.

  • 13
    Toast tortillas just until they’re lightly crisp around the edges, 2–3 minutes.

  • 14
    Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.

  • 15
    Dredge both sides of marinated tilapia in flour-cornmeal mixture

  • Bon Appetit!!!

    Remember if you have any questions or comments or want to submit your favorite recipe feel free to do so and email me at

    Also, don't forget to like my page at
    and follow me on Twitter @themonkeysspoon


    Culinary Term of the day: Foie Gras

    Fellow Monkeys!!!

    Today's Culinary Term of the day is...

    Foie Gras-

    This literally means goose liver, but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure.

    Until next week!! Come back to check out The Monkeys Spoon Weekly Recipe!!!

    Food Lover's Glossary

    Thursday, September 22, 2011

    Culinary Term of the Day

    Fellow Monkeys...

    Todays Culinary Term of the Day is...

    Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.

    Until tomorrow!

    Wednesday, September 21, 2011

    Culinary Term of the Day x2

    Fellow Monkeys

    Here is the Culinary Term of the Day for today and yesterday!!!


    A loaf of yeast - leavened egg bread, usually braided, traditionally eaten by Jew's on the Sabbath, holidays, and other ceremonial occasions.


    A dessert or sauce consiting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.

    100 words for foodies

    Monday, September 19, 2011

    Culinary Term of the Day!!

    Fellow Monkeys

    Today's Culinary Term of the Day is...


    A chilled soup usually made with chopped tomatoes, cucumbers, onions, peppers, and herbs.

    100 words for foodies

    Friday, September 16, 2011

    The MOnkey's Spoon Culinary Term of the Day

    Fellow Monkeys

    Today's Culinary Term of the Day is...


    The German word for "selection," used in the wine trade to describe specially selected, perfectly ripened bunches of grapes that are hand-picked, then pressed separately from other grapes. The superior wine made from these grapes is sweet and expensive.

    Until next week!!

    Avocado Lime Salad

    Fellow Monkeys!!!! favorite recipe of the week #9

    Avocado Lime Salad
    (Good Vegan Salad)

    Here is what you need...

  • 3 tablespoons fresh lime juice (1 large lime)

  • 1/2 teaspoon salt, plus

  • 1/8 teaspoon salt

  • 4 small tomatoes, cut in 3/4-inch pieces (2 1/2 cups)

  • 2 medium ripe avocados, cut into 3/4-inch dice (1 1/2 cups)

  • 3 scallions, thinly sliced (white and green parts)

  • 1 large garlic clove, minced

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon ground cumin

  • 1 head boston lettuce, torn into large pieces (8 cups)

  • 1 medium cucumber, peeled, quartered lengthwise, seeded and thinly sliced diagonally (1 cup)

  • 2 tablespoons coarsely chopped fresh cilantro

  • Here is what you do....

    In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.

    Add tomatoes, avocados, scallions and garlic.

    Using rubber spatula, gently fold to combine.

    Season to taste with pepper.

    In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.

    Add lettuce and toss.

    Season to taste with pepper.

    Divide lettuce among plates.

    Top each with mound of avocado mixture.

    Top with cucumber slices.

    sprinkle with cilantro and serve.


    To submit your recipe or have any questions, comments please submit them to

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    It's National Avocado Day

    Did you know that today is National Avocado Day???

    To Honor that recipe of the week will include Avocado!!!

    Stay tuned!!

    Sunday, September 11, 2011

    Remembering 9/11

    Where were you when you heard about 9/11???

    As for me I was in math class when the intercom came on saying that an airplane had hit one of the twin towers... I was confused didn't know what to think. Then they turned on the news and I felt the chills seeing those two towers full of smoke. That's when it really hit me. I was speechless i remember saying a prayer for all the people in New York and all around the world. It was a very sad moment in history and i will never for get 9/11.

    My thoughts and prayers go out to all the men and women who passed on 9/11 as well as all the families that lost loved ones!! As well as all the HERO'S who risked their lives to save others and fought for our FREEDOM!!!


    Friday, September 9, 2011

    Zucchini Bread submitted by Kumi Dellorto!!

    Fellow Monkeys

    Today's favorite recipe #8 was sent by Kumi Dellorto!

    Zucchini Bread

    Here is was you need...

  • 3 1/4 cups all - purpose flour

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground nutmeg

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 3 cups sugar

  • 1 cup vegetable oil

  • 4 eggs, beaten

  • 1/3 cup water

  • 2 cups grated zucchini

  • 1 teaspoon lemon juice

  • 1 cup chopped walnuts or pecans

  • Here is what you do...

    Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


    To submit you recipes or if you have any questions just email me at
    Also, you can now LIKE my facebook page at or follow me on twitter at Until next time!! Have a good weekend!!

    ps GO BEARS!!!!!!!!!!!!!!

    Thursday, September 1, 2011

    Vegetarian Chili

    Fellow Monkeys

    Here is... favorite weekly recipe #7

    Vegetarian Chili for all my vegetarian friends!!

    Here is what you need....

  • 2 tablespoons canola oil

  • 1 1/2 cups chopped yellow onions

  • 1 cup chopped red bell peppers

  • 2 tablespoons minced garlic

  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste

  • 1 medium zucchini, stem ends trimmed and cut into small dice

  • 2 cups fresh corn kernels (about 3 ears)

  • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 1/4 teaspoons salt

  • 1/4 teaspoon cayenne

  • 4 large tomatoes, peeled, seeded and chopped

  • 3 cups cooked black beans, or canned beans, rinsed and drained

  • 1 (15-ounce) can tomato sauce

  • 1 cup vegetable stock, or water

  • 1/4 cup chopped fresh cilantro leaves

  • Cooked brown rice, accompaniment

  • Sour cream or strained plain yogurt, garnish

  • Diced avocado, garnish

  • Essence, recipe follows, garnish

  • Chopped green onions, garnish

  • Here is what you do.....

    In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

    Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

    To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

    (ESSENCE Creole Seasoning (also referred to as Bayou Blast))
    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    Combine all ingredients thoroughly.


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