You've got your endless summer (grab a surfboard), dragonfly summer (thank you, Michael Franks) and summer in the city via the Lovin' Spoonful. This is my watermelon summer.
I don't think there are any songs with that title. I have avoided watermelon in the past because a whole one seems too big for one -- or two -- people. You can buy a half, but I always wondered how long it has been sitting around.
But both Saveur and Fine Cooking devoted recent issues to watermelon and the recipes sounded delicious. But I think the real reason I wanted to eat some is because it's been so darn hot!
For July 4th, I made a salad of w-melon, feta and kalamata olives. It was good but it needs to be served ice cold. Then I wanted to make a watermelon cocktail. I looked over a dozen recipes but settled on my own creation of melon juice, lime juice and Prosecco.
To obtain watermelon water, you have to spin chunks in a food processor and then push the puree through a seive to hold back the pulp. I iced down all the ingredients and stashed martini glasses in the freezer. Man, did that ever hit the spot.
I have a CD-ROM from the Watermelon Promotion Board in Orlando with another recipe I'm going to try -- watermelon cucumber shrimp cocktail. Here it is:
2 T. olive oil
1 bunch gren onions, trimmed and chopped
1 t. toasted sesame oil
2 T. lime juice
¼ c. sugar
1 t. salt
1 clove garlic, minced
Hot pepper sauce to taste
1 lb.cooked and chilled cocktail shrimp
1 cucumber, peeled, seeded and chopped
¼ c. chopped cilantro leaves
4 three-inch watermelon circles
Heat the oil in a sauté pan on medium-high, add the green onions and sauté briefly. Remove the pan from the heat and stir in the sesame oil. Set aside.
Whisk together the lime juice, sugar, salt and garlic. Spice to taste with hot sauce, then stir in the shrimp, cucumber and cilantro. Chill this mixture.
Divide the watermelon among 4 ice cream or margarita glasses. Add some of the shrimp mixture to each and drizzle the green onion mixture over the top. Garnish with lime wedges and mint.