Posted: Jun 26, 2013 4:47 PM
Updated: Jun 26, 2013 5:32 PM
This is going to be a very hot week, perhaps the hottest of the year!
I wanted to share two of my favorite cooling recipes that will enrich your eating on the 4th of July or any Wednesday night.
Grilled Watermelon & Watercress Salad from Chef Adam Cho of the Mistral restaurant at loews Coronado Bay Hotel.
Chef Adam takes three of my favorite flavors, bright sweet juiy watermelon, walnuts and zingy peppery watercress. The splash from the Sherry Vinegar makes this a hot weather winner.
Grilled Watermelon Salad with sherry vinaigrette
1/4c sherry vinegar
1/2c extra virgin olive oil
1tsp minced shallot
1tsp minced chives
1tsp lemon juice (meyer lemons if you have them)
Salt and pepper to taste
Large watermelon wedges 1" thick
Extra virgin olive oil
Salt and pepper to taste
Take a seedless watermelon and cut large 1" thick wedges out of it.
Brush with a little olive oil and season with salt and pepper and place on hot grill.
Grill for about 1 minute and then rotate 90 degrees and grill for another minute. Flip over and repeat.
Remove from grill and place in the refrigerator to cool.
Once cooled cut square chunks and toss with tablespoon of dessing.
Toss watercress with dressing and place on top of watermelon.
Garnish with candied walnuts.
Lastly, make big batches of this Ginger Tea from Su Mei Yu of the legendary Saffron restaurant in San Diego. Once you taste it as an iced tea you will be drinking and making lots. It has a lovely cooling effect.
"Start by taking the fresh knobs of ginger and washing them then, slice it into thin pieces. Let's say you want to make a couple of cups. Slice maybe 12 - 15 thin pieces and pound them a bit. Put the whole works in a saucepan and add about 2 cups drinking water. Turn the heat on high. Once it starts to boil, lower the heat to medium-low and it cook until your whole house starts to smell like ginger and you begin to find yourself feeling real mellow. Turn off the heat and put the light yellow liquid through a strainer over a measuring cup. Add 1 tablespoon honey and stir." Thank you Su Mei
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