Recently I thought that, you know, if I just condensed some of my blogs into one, I’d have more posts and everything would be easier to find. (By everything, I mean recipes that I use often and keep forgetting exactly how I did it that one time.) So, on the auspicious 5th-posting celebration of this blog, here’s summer post from another blog idea I had once (the ideas wasn’t a joke/food blog, I swear.)
This recipe came from an idea I heard on NPR about grilling watermelon. Then I added a bunch of stuff that I thought would taste good together. It was summertime – and we were really throwing caution to the wind up here in Washington Heights.
When it comes to melons, I only have one joke.
Melon 1: Honey, do ya love me?
Melon 2: Yes, but we can’t elope.
So, yeah. But this post isn’t about honeydew or cantaloupe. Nope. The glory here is all watermelon.
Twice tested by not-so-independent tasters.
I heard on NPR that you can grill watermelon with delicious results. That would be great if I (1) had a grill and (2) had a place to legally use the grill. Apparently, grilling on the fire escape is NOT allowed.
After some minor experimentation over an open flame on my gas stove (note to mom: grilling does not produce the same flavor as turning something on a chopstick over my gas stove flame), I decided that sautéing the watermelon would be the tastiest, and safest, cooking method. But I think this would also be great if you chose to grill the watermelon.
With that said, here’s how it goes:
1. Gather watermelon chunks, olive oil, balsamic, rice vinegar, shallots, garlic, and some really good tomatoes.
2. Heat some olive oil in a pan and then saute the watermelon. I did this until the sides looked like they were going to taste like I had actually done something to the watermelon. They were sort of seared looking.
3. In another pan, I sautéed the shallots and some garlic. I then added balsamic vinegar and let it reduce, stirring often. I added a dash of rice vinegar, since it seems to make everything taste better. Maybe a dash of salt, for good measure.
4. Once the sauce has reduced and the watermelon sautéed, I sliced the most amazing tomatoes ever. I had picked them up on the way back from the beach in Maryland. On top of the tomato, I placed a watermelon chunk, and then drizzled the balsamic reduction over both.
5. I served it with sharp cheddar and lime on the side. Let me tell you: the lime makes it AMAZING. Even if you have to forgo the cheddar, don’t skimp on the lime.
Enjoy the last bits of summer!