On Wednesday, we were in Olive, New York. It was snowing a bit. The daffodils held their heads up nobly. Suzen searched for the car keys and escape.
Today, Saturday, we are in Austin. No immediate threat of snow. Suzen is basking in the heat. But to offset the 90°, our daughter-in-law Michele supplied a watermelon gazpacho that is refreshingly wonderful.
This is an example of recipes passing from generation to generation. Except this is a pass up. And, as always, we have to give full credit: the source is Cooking Light and this recipe is a “10” for both flavor and calorie counting. The taste here is full of sweet heat with crunchy texture. And instead of tomato juice as a base, cranberry-raspberry serves up an eye-opening flavor. Offer this soup very cold, perhaps with a red sangria.
Yield: 7-8 cups
- 6 cups cubed seeded watermelon
- 1 cup coarsely chopped peeled English cucumber
- ½ cup coarsely chopped yellow bell pepper
- ⅓ cup chopped green onions
- 3 tablespoons chopped fresh mint
- 3 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon hot sauce
- 1 garlic clove, minced
- 1 cup cranberry-raspberry juice
Combine first the 10 ingredients, all but the cranberry-raspberry juice. Place half of this watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in the cranberry-raspberry juice. Chill thoroughly.
Source: David Joachim in Cooking Light Magazine
I cling to summer. It seems the shortest of seasons. Winter must be six months longer. And while I do love my snowshoeing, I can wait. I treasure the idea of enjoying grand summer meals for just another month or two.
I can’t win this war of the seasons. But we can all still win a weekend battle or two. You can still get watermelon, the peppers are perfection, and your butcher just may have a grand cut stashed away.
This is a hot meal, with chili flavor adorning both the steak and salad. You are in control, though, because the suggested amounts of chile, ginger, peppers and honey can all be adjusted by you. The flavors added to the steak — hot and sour — combine with the caramelization of the grill to give you satisfaction. The salad, with the heat of peppers and coolness of the watermelon, is self-contrasting and serves to balance the heat of that steak.
This is a great Saturday night recipe. Easy to prepare, yet satisfying complex in flavor.
If you are grilling this weekend, and you notice leaves falling around you, just ignore them. They are all going away.
Grilled Flank Steak with Spicy Pepper and Watermelon Salad
Yield: 4 servings:
For the Flank Steak:
- 1½ tablespoons lime juice
- 1 tablespoons olive or grape seed oil
- 2 garlic cloves, minced
- 1 teaspoon hot chili paste (such as sambal oelek)
- 1 teaspoon grated fresh ginger
- 1 teaspoon honey
- 1 teaspoon rich mushroom soy sauce
- 1½ pounds flank steak
For the Pepper and Watermelon Salad:
- ¼ cup chili sauce (such as sriracha)
- ¼ cup olive oil or grape seed oil
- 3 tablespoons seasoned rice vinegar
- 1¼ teaspoons honey
- 2 large bell peppers, preferably assorted colors, diced
- 2 tablespoons minced red chili peppers
- 2 cups seedless watermelon, diced
- Fresh mint, chopped
For the Steak:
Whisk all ingredients except flank steak in a baking dish or bowl large enough to accommodate the steak. Add steak; turn to coat. Cover and let marinate at room temperature up to 2 hours; turning occasionally.
For Pepper and Watermelon Salad:
Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Set aside.
Preparation and Assembly:
Prepare barbecue or stove-top grill pan over high heat. Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.
Source: Dorie Greenspan in Bon Appetite