Watermelonbarbecuesauce Recipes

WATERMELON BARBECUE SAUCE

Steps:

• Cut the melon into pieces and place in a saucepan.
• Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2−3 hours).
• Stir it occasionally. Add remaining ingredients.
• Simmer uncovered over low heat for 2 hours.
• Allow to cool to room temperature before using.

WATERMELON CUBE WITH AGED BALSAMIC VINEGAR

Steps:

• Cut the watermelon flesh into 6 (1 1/2-inch) cubes.
• Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice.
• To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.

WATERMELON BBQ SAUCE AND PICKLED WATERMELON RINDS

Steps:

• Use a Y-shaped peeler to remove the outer green part of the watermelon. Scoop out the pink flesh and place in a blender (you should have about 1 pound 2 ounces); set the rind aside.
• Blend the watermelon flesh in a blender until it becomes juice. Pour through a fine-mesh sieve into a medium saucepan. (The amount of juice you have will vary depending on the watermelon.) You will need 2 cups of juice in the saucepan; transfer any excess to an airtight container and refrigerate for up to 1 week and save for another use.
• Add the ketchup, Dijon, Worcestershire, molasses, coriander, garlic powder, onion powder, 1/4 cup of the light brown sugar, 1/4 cup of the vinegar, juice of 1 lime and a generous amount of freshly ground black pepper to the saucepan and whisk until smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and reduced by a quarter, about 20 minutes.
• Meanwhile, combine the salt, lime zest, juice of the remaining lime, and the remaining 1/4 cup each light brown sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring once or twice, until the sugar has dissolved, about 5 minutes. Remove from the heat.
• Cut the rind into 2-by-1/4-inch sticks; transfer to the small saucepan with the brine and stir to combine. Add the ice cubes (and stir until the ice has melted. Let sit for 5 minutes to quickly pickle. Drain the pickled rinds and transfer to a serving bowl.

WATERMELON CAPRESE APPETIZER

Steps:

• Trim basil leaves into small circles about 1 inch in diameter.
• Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
• Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.