Straight from the camera–no photoshop!
So what did you decide??? It’s watermelon steak! More on this below… but just to let our readers know…
We’re both going to be taking a vacation for the next week and a half as my family from Michigan and Connecticut are coming to visit. We’re going to take them to Yosemite National Park and then Grand Canyon National Park. My parents love this country as much as their land of birth, Vietnam, and even named my youngest sister in Iraq, Tu Do, meaning Freedom. But because of work, they never experienced some of the natural wonders that make it so great. So Kim and I think it’s about time they get to see some of it.
So unless they have wi-fi in Yosemite or Grand Canyon, we might not post for the next week or so..but since we’re in the full summer swing, we’re going to leave with a duet of posts on the essential summer fruit, watermelon. I had a big watermelon all to myself and for two days straight ate it as the main course…day 1, I stumbled upon this recipe from the Boston Globe where watermelon is roasted, morphing the texture and appearance into something almost resembling ahi tuna—considering the success of the grilled pineapples, the recipe seemed simple enough so I had to try it.
- 4 watermelon steaks ( de-seeded rectangular pieces about 3 x 4 x 1.5 inches)
- 1/2 cup cream sherry
- 4 tbs unsalted butter
- Salt and pepper to taste
- Vegetable oil for brushing
- feta or cotija cheese
- 1/4 cup balsamic vinegar
- 6 mint leaves, chiffonade
Preheat oven at 350 degrees. In large roasting pan, oil a piece of parchment paper the size of the pan.
Prep watermelon, removing rinds and seeds. Place the slices in the roasting pan. Pour the sherry over them and dot equally with 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.
In the meantime bring to boil balsamic vinegar in saucepan and reduce in half.
When done, remove watermelons. Serve with mint, cotija/feta cheese and drizzle balsamic reduction.
So how was it? I couldn’t believe the change in texture and color–it looked like a gorgeous piece of ahi tuna! Texture wise it was soft like a fillet of tuna–If I closed my eyes, I would not have guessed it was watermelon. As far as the taste–it was hard to describe–interestingly savory with the sweetness of the watermelon condensed with hint of sherry, butter and salt. Definitely unique and it’s hard to compare with anything I’ve made before, although I’m not sure it’s my thing. Some might think it’s blasphemous to roast a perfect juicy watermelon so some might hate this but some might like this, but it will be something everyone talks about. Stay tuned for the next installation of watermelon part deux...