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A Steak Through the Heart
Watermelon is the ultimate summer refresher. With its cool, crisp taste, it can bring an oasis of chill to the hottest day.
Maybe that’s why this week’s Boston Globe food section story “A Dessert Classic Gets Dressed Up for Dinner” just seems so wrong. You see, instead of serving hunks of red seedy melon and letting people eat it until the juice runs down their arms, the Globe wants you to make Watermelon Steak. Yes, you heard me. Watermelon steak. It’s roasted for 2.5 hours at 350 degrees and garnished with its own pan juices.
Now I’m not against savory preparations of watermelon. I live for watermelon salsa, and the scores of Chowhounds clamoring for Nigella Lawson’s watermelon feta salad can’t be wrong. But roasting a poor, defenseless slice of melon until it’s “charred around the edges”? You can’t even call it watermelon anymore because all the water has been driven off!
Posted by
| Thursday, August 9, 2007 at 8:29am
| 2 comments
Tagged with: watermelon steak, watermelon salsa, watermelon feta salad, nigella lawson, watermelon, boston globe, the grinder, media
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Jeff Fournier (the source of the recipe) has been making this dish for years now...and it's terrific. As a matter of fact, I now far prefer cooked watermelon to fresh...which to my taste is usually, you guessed it, too watery. This concentrates the flavor, reveals some umami, you might say--it's akin to the difference btwn. cooked and raw mushrooms.
Don't knock it til you've tried it, Ms. Wolf...:)
Has anyone ever had a watermelon martini?
It is yummy and sooooooo refreshing.
Take some chunks of watermelon, put it in a blender with a few ice cubs. Blend it well, take a few giggers of grey goose vodka. Put the watermelon mixture, vodka and some ice in a shaker. Pour into an ice cold martini glass and top with a wedge of lime or mint.
Mmmmmmmmmm, so refreshing. I cannot wait until 5:00pm, cocktail time.:-)