A Couple of Nice Melon...Recipes

If you happened on this entry because you were searching for lewd pictures then you will be disappointed. On the other hand, if you are looking for some interesting summer recipes...read on!

I love watermelon and am always willing to explore new ways of ingesting it. When I was younger I picked up the habit of just chewing the seeds and swallowing them because spitting them out slowed my WPS (Watermelon Per Second) intake. Once the seedless variety became popular, I was a happy camper.

• Blackened Watermelon Salad
• Watermelon Gazpacho

Note that the salad recipe is an excellent way to use bitter greens.

Basic Preparation

Although these recipes specify watermelon, any watery melon or fruit should work. In particular, the salad would probably be good with peaches. Choosing a watermelon is a tricky business and I've never found a foolproof method. While thumping will tell you if it is ripe, there's no sure fire way of knowing if it is tasty or bland.

Blackened Watermelon Salad
4 servings

1/2 cup balsamic vinegar
4 lbs watermelon, seeded
1/4 apple cider vinegar
1 tbsp honey
3/4 olive oil
kosher salt and pepper
1 tbsp olive oil
4 tsp Old Bay blackened seasoning
6 cups salad greens
1/2 cup glazed pecans
4 tbsp feta, crumbled
1/4 sugar snap peas

Balsamic Reduction:
Reduce balsamic vinegar over medium-high hear to 2 tbsp.

Vinaigrette:
Blend one cup of the watermelon, the apple cider vinegar, and honey until smooth. Slowly add olive oil until emulsified. Season to taste with salt and pepper.

Watermelon:
Cut melon into 12 two-inch squares, 3/4 inch thick. Dust one face with the Old Bay seasoning and sear, seasoning side down, in a light coating of hot olive oil about one minute.

Salad:
Toss the greens, pecans, feta, and peas in a large bowl with the vinaigrette. Separate the salad on four plates, top each with 3 watermelon squares and drizzle with the balsamic reduction.

Watermelon Gazpacho

4 servings

8 cups coarsely chopped watermelon, seeded
1/2 cup fine diced watermelon
4 cups country bread, crust removed and torn into small pieces
1/2 cup extra virgin olive oil
1/3 cup tomato juice
1/3 cup water
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1/2 tsp cayenne pepper
4 toasted bread rounds
Spicy Hungarian paprika
salt

Puree the coarsely chopped watermelon and strain, reserving the liquid, about 4 cups. Discard the pulp. Puree the watermelon juice, bread, olive oil, tomato juice, water, vinegar, lemon juice, and cayenne util smooth. Season to taste with salt. Chill. Divide into four bowls and garnish with the diced watermelon, bread rounds and a dusting of paprika.