WATERMELON STEAK
This is the novelty dish of some Boston restaurant--when I was living with a friend in Boston the recipe was released in the papers. It looks like a slab of fish but is, in fact, watermelon. Very peculiar texture. When your friends ask you what it is, you can start singing, "Down by the bay..."
Provided by 101794
Categories Melons
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan.
- Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind.
- Place the slices in the roasting pan. Pour the sherry over them and dot the face of the watermelon with pieces of butter. Sprinkle with salt, and very lightly with pepper.
- Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.
- Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese.
Nutrition Facts : Calories 656.5, Fat 19.2, SaturatedFat 11.7, Cholesterol 55.6, Sodium 434.5, Carbohydrate 98.5, Fiber 4.5, Sugar 78.1, Protein 11.2
FLANK STEAK WITH WATERMELON SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl. Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight.
- For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved. Whisk in the oil and season with salt and pepper. Add the tomatoes, watermelon and mint and toss with the vinaigrette.
- For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl. Drain the onion rings completely, and then toss in the flour to coat. Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes. Drain on a paper towel, and then season lightly with salt and pepper.
- To cook the flank steak, preheat a grill to medium-high heat. Remove the steak from the marinade, draining off any excess. (Removal of excess marinade will prevent flaming or charring of the steak during cooking.) Grill over high heat until medium rare, 8 to 9 minutes per side. Allow the steak to rest before slicing against the grain into thin slices.
- Shingle some sliced steak on each plate. Spoon the watermelon salad on top. Garnish with onion rings and cilantro sprigs.
GRILLED WATERMELON
Provided by Katie Clark
Number Of Ingredients 2
Steps:
- Turn grill on to medium heat.
- Slice watermelon into 1" thick slices.
- Sprinkle each side with a little bit of salt.
- Place on grill and grill for about five minutes per side.
FROZEN WATERMELON ROSEMARY MARGARITAS
This is a cocktail riff on a lemonade recipe we love (armagazine.com/rosemary-infused-watermelon-lemonade). The herb-melon combo is delicious, and watermelon's natural sweetness keeps added sugar low.
Provided by Allrecipes
Categories Margaritas
Time 9h30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring 1 cup water and 1/3 cup sugar to a boil in a small saucepan, stirring occasionally to dissolve sugar. Stir in chopped rosemary. Let steep for1 hour.
- Strain rosemary syrup into a blender. Add watermelon and lemon juice. Purée until smooth, about 30 seconds. Strain lemonade mixture, then freeze in ice cube trays until solid, 8 hours or overnight.
- Mix together salt and remaining 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel. Roll glass rims in salt-sugar mixture until coated.
- Working in batches, blend half of the frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or food processor until slushy, adding 1 to 2 tablespoons of water as needed to help blend mixture. Pour into prepared glasses. Repeat with remaining watermelon-lemonade cubes and remaining tequila. Garnish with rosemary sprigs and watermelon wedges.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.1 g, Fat 0.4 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0 g, Sodium 1445.3 mg
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