Watermelonade

It’s hot, but ‘ade’ is on the way.

Originally appeared in the August 19, 2010 edition of the Southside Times.

“What’s wrong with good-old-fashioned lemonade?”  Nothing.  But with the (seemingly) unceasing summer heat, and with the abundant availability of seasonal fruit, you’d be foolish to limit yourself to one type of “ade.”  Read more after the jump: (more…)

Published in: on August 19, 2010 at 4:45 pm  Leave a Comment  
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Watermelon, Shrimp, and Feta Salad

Serves 4

  • 7 ounces raw shrimp, peeled, deveined
  • 2 tablespoons olive oil
  • Pinch cayenne pepper
  • 3 lb seedless watermelon
  • 1 ¾ ounces arugula leaves, washed
  • 4 ounces feta cheese
  • (Optional) 1 tablespoon toasted mixed seeds:  pumpkin or sunflower

Dressing

  • 2 tablespoons fresh lime juice
  • ½ teaspoon superfine sugar
  • 4 tablespoons extra-virgin olive oil

1.  Marinate shrimp by tossing them together with 1 tablespoon olive oil, a pinch of cayenne, and some salt and pepper in a bowl.  Cover with plastic wrap and let marinate in the refrigerator for 10 to 15 minutes.

2.  Cut watermelon into wedges, then cut off the skin and slice the flesh thinly.  Layer the watermelon slices on large serving platter, interleaving them with arugula.  Crumble over feta and sprinkle over black pepper.

3.  Place a large, nonstick skillet, over medium heat and add 1 tablespoon olive oil.  Add in the shrimp and pan-fry for about 2 minutes until they turn opaque, flipping them over after a minute or so.  Transfer to a plate and let cool slightly while you make the dressing.

4.  Whisk the dressing ingredients together and season to taste.  Add the shrimp to the platter and sprinkle over the seeds (if using).  Drizzle with dressing and serve.

Published in: on August 19, 2010 at 4:45 pm  Leave a Comment  
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New York Strip, Cremini, and Bok Choy Kebobs

Keys for successful kebobs

Originally appeared in the August 12, 2010 edition of the Southside Times.

Spell them—pronounce them—any way you like:  kebob, kabab, kibob…the list goes on and on.  Other cultures know the skewered foods as souvlaki (Greece) or satay (Indonesia).  But really, all you need are three elements—meat and / or veg, a stick, and fire.  From there, well, the show’s all yours.  Read more here: (more…)

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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Grilled Peach and Lamb Kebobs

Serves 8

  • 3 lbs lamb leg or boneless leg roast, cut into 1 ½ inch cubes
  • 1 small red onion, cut into quarters
  • 1/3 cup peach jam
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon red wine vinegar
  • ½ cup olive oil
  • 1 tablespoon salt
  • 2 teaspoons fresh cracked pepper
  • 4 whole peaches, skin removed and cut in half, pitted
  • 16 skewers (if wooden, soak for an hour)

1.  Place lamb cubes and onion in large pan.  In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over lamb and onions.  Toss to coat.  Cover, refrigerate and marinate for at least 8 hours.

2.  Remove meat from marinade and discard marinade.  On each skewer, thread 4 lamb cubes, alternating with onion pieces.  Grill kebobs to desired doneness.

3.  When lamb is done, remove from grill, cover and let stand.  Grill peaches cut-side down until brown juicy.  Cut each grilled peach in half and place on end of each skewer.

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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