Spicy Melon And Serrano Ham Food

MELON GAZPACHO WITH HAM CROSTINI

Steps:

• Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
• Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
• While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.

SERRANO HAM AND MELON

Steps:

• Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
• 8 wedges.
• Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

Steps:

• Make Dressing:.
• Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
• Make Salad:.
• Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
• Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
• Serve immediately.

SPANISH MELON WITH SERRANO HAM (MELON CON JAMON SERRANO)

Steps:

• Rinse the melon and pat dry. Cut melon in half, remove seeds and cut away the rind. Cut into 1 1/2-inch cubes.
• Cut ham slices in half, bunch and fold them and arrange on top of melon pieces, skewer through ham into the melon with toothpicks to hold the ham in place.
• Serve cold or at room temperature.

SERRANO HAM AND CHICKEN CROQUETTES

Steps:

• In a medium saucepan, melt the butter over medium-low heat.
• Whisk in 6 tbsp flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1-2 minutes. Stir in thyme and nutmeg, then add chicken and ham; season with salt and pepper.
• Refrigerate until firm, at least 2 hours or overnight.
• Pour the remaining flour and cornflakes onto separate plates.
• In a shallow bowl, beat the eggs.
• Shape heaping tbsp of the chilled meat mixture into 2 by 1 inch cylinders and place on a parchment paper lined baking sheet. Coat each one with flour, dip into eggs, then coat with cornflakes and transfer to baking sheet.
• In a large skillet, heat oil over medium-high heat. Working in batches, add the croquettes and fry until golden brown, 2-3 minutes.
• Using a slotted spoon, transfer to paper towels to drain. Serve hot.

SPICY MELON AND SERRANO HAM

Steps:

• In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
• Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
• To serve:.
• Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients.