Summer is winding down, but the weather outside is scorching! We can always use a refreshing dish for these final summer days, and Chef Adrian is showing us 3 different ways to use watermelon!
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Grilled Golden Watermelon Salad with Truffle Honey Vinaigrette
5 slices golden watermelon quartered 1.5 inch thick cut
12 cucumber - seeded and sliced thin
14 Cup sliced cherry tomatoes
12 Cup sliced red onion
2 cups arugula
1 cup of fresh spinach
1 cup of kale chopped
1 cup feta crumbled
1 Tbsp DR Delicacy White Truffle Honey
1 tbsp spicy brown mustard
1 tbsp red wine vinegar
12 cup extra-virgin olive oil
1 tbsp of lemon juice or lemon vinegar
Sea salt to taste
Black pepper to taste
Heat your grill or George Foreman grill on medium heat and place watermelon slices on the grill.
Grill for about three minutes each side. Remove and set aside.
Whisk together all of your direct ingredients starting with your vinegar, lemon juice, mustard, truffle honey, then add olive oil last whisking briskly.
Toss your cherry tomatoes, feta, red onions, cucumbers or any other extras you have in the vinaigrette and allow them to sit for 10 minutes while you finish up the rest.
Roughly chop up your greens and season them with salt and pepper lightly to taste.
Serve a piece of grilled watermelon on a plate,
Top it with your greens, marinated veggies, vinaigrette and garnish around the salad with extra pieces of whichever part of the ingredients you’d like.
Poke Watermelon & Fried Shrimp Bowl
2 cups diced watermelon
1 cup cook rice - jasmine, basmati or your choice
12 cup soy sauce
14 cup rice vinegar
2 tbsp sesame oil
1 tbsp fresh sliced ginger
12 cup scallions
12 tsp sea salt
1 tsp paprika
12 tsp cayenne pepper
1 tbsp DR Delicacy White Truffle Texas WIldflower Honey
6 peeled and deveined shrimp
1 12 cups panko bread crumbs
1 cup corn starch
2 cups sesame or canola oil for frying
Place all ingredients in a large bowl, toss, and allow to marinade overnight, or at minimum 2 hours. Cook rice according to package directions. Heat oil on medium heat in a shallow skillet.
Dip your shrimp in cornstarch, egg wash and panko. You may season your panko with something spicy such as cayenne or chili powder.
Fry shrimp about 30 seconds to 1 minute on each side. Remove shrimp and set aside on plate for later use.
Fill your watermelon bowl with rice, marinated watermelon, and any toppings of your choice such as fresh ginger, edamame, avocado, basil, cilantro, seaweed salad, and of course, top with your shrimp.
Watermelon Aguas Frescas
Ft. My Drink Bomb
2 cups watermelon roughly chopped
2 cup water
1 cup sugar
2 limes - juice only
1 cup Tequila of your choice
1 pkg of Mixology -My Drink Bomb - Watermelon flavor
Brut Champagne or Tonic Water
In a blender, blend chopped watermelon, water and sugar till smooth.
You may drain pulp or keep it in, your choice. Place in the fridge for 2 hours or more to chill.
Mix in tequila, lime juice and stir.
Rim glass with Mixology Cocktail Sugars, pour room temperature champagne or any sparkling beverage into a glass about a quarter to half full.
Drop your drink bomb and allow it to dissolve completely. Top with your aguas
frescas mix, and garnish with lime slices and sliced watermelon.