Broiled Melon With Balsamic Food
BROILED MELON WITH BALSAMIC
Provided by Mark Bittman
Categories easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Turn on broiler; heat should be medium-high and rack no closer than 4 inches from heat source.
- Brush melon all over with oil and put on a rimmed baking sheet. Broil until beginning to color, 3 to 8 minutes depending on your broiler.
- Turn melon carefully (or skip it if the melon seems too tender to turn), sprinkle with salt. Broil until melon is fully tender, another 2 or 3 minutes; sprinkle with nuts and pass under broiler again until pieces just begin to toast, no more than 1 minute. Sprinkle with lots of black pepper and drizzle with balsamic. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 22 grams, TransFat 0 grams
WATERMELON WITH BALSAMIC AND FETA
Steps:
- In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
- Stack 2 pieces of watermelon on each plate and drizzle with the balsamic reduction. Sprinkle with feta cheese and mint and serve.
WATERMELON CUBE WITH AGED BALSAMIC VINEGAR
This charming little amuse is comprised of two ingredients, and when there are only two, they had better be the best there are! My good friend Jose Andres inspired me to make this amuse one summer when he visited from his Washington, D.C., restaurant, Jaleo, where he is the chef-partner. Look for ripe, seedless watermelons in the height of summer, when they are bursting with luscious sweetness. Tap their shell; they should sound hollow and feel firm, never soft or mushy. Next, buy the oldest balsamic vinegar you can afford. You'll maybe have to purchase it at a gourmet shop, but once you discover the glories of 25-, 50- or even 100-year old balsamic vinegar, you will be hooked. This is not vinegar to sprinkle with abandon over lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or two provides flavor that is rich, mellow, sweet and full - unlike any vinegar you have tasted before. When paired with watermelon, as I have here, it's heavenly.
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Cut the watermelon flesh into 6 (1 1/2-inch) cubes.
- Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice.
- To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.
GRILLED WATERMELON WITH FETA
Steps:
- GrillCut watermelon into 1 inch thick slabs and lightly brush both sides with olive oil.
- Place watermelon slices on the grill (cut-side down) and grill for 2-3 minutes. Flip slices over and grill for another 2-3 minutes.
- When the watermelon starts to get slight grill markings remove from the grill and cut watermelon from the rind.
- Place watermelon slices on serving dish and top with crumbled feta, chopped basil and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 50 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 209 mg, Sugar 1 g, ServingSize 1 serving
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- Combine balsamic vinegar and honey in a small sauce pan and simmer until the mixture is thickened and reduced by about half. Set aside to cool.
- Place watermelon wedges onto a hot grill for 2 minutes. Turn and grill for 2 more minutes. Remove from grill and arrange on a serving platter.
- Drizzle grilled watermelon with Honey Balsamic Sauce. Top with fresh blueberries, fresh mint leaves, crumbled feta and additional Honey Balsamic Sauce if desired.
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- Lightly brush each side of the watermelon wedges with the olive oil. When the grill is hot, add the watermelon and grill for several minutes on each side, until light grill marks appear.
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- Brush watermelon with just the tiniest bit of oil (you want to keep it from sticking, but you don’t oil dripping off and causing flare-ups). Over a bed of hot coals or a high flame on your gas grill, grill watermelon 2 minutes a side. This watermelon was pretty firm and could be flipped with tongs, but if yours is a little riper and juicier, you may want to flip gently using two spatulas. The peaches are grilled similarly. Their skins can get really black, but they also come off easily if you find they’ve gotten too black. The onion halves should be grilled over indirect heat until quite dark on the outside and tender on the inside, 3 – 4 minutes per side.
- Pull the fruit and onion and set aside to cool. Cut the onion into thin ribbons and the watermelon into generous triangles.
- Meanwhile, make the balsamic reduction by simmering vinegar in a non-reactive saucepan over medium heat. Once vinegar is bubbling vigorously, edge heat down to a gentle bubble and cook, stirring often, for 15 minutes or so, or until the mixture has thickened and reduced by half.
- Toss the fruit with the onion ribbons and herbs, along with a pinch of sea salt. Fold in the herbs, drizzle with half of the balsamic reduction, and set in the fridge to chill for an hour or as long as overnight. Before serving, add the cherry tomatoes and ground cherries, adjust salt levels, drizzle with olive oil and a bit more reduction, a few herb leaves, and the Parmesan, and serve.
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- Slice watermelon into desired shapes, I like the stick shape but wedges work well too. I also like to leave on the green rine so it can be a handheld, but feel free to remove it if you prefer.
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