Monthly Archives: May 2011
|May 27, 2011||Posted by admin under Cooking, Healthy Eating, Kids, Nutrition, Produce, Recipes|
Hooray, it’s finally Friday! I for one am extra happy for this Friday, because it leads us into Memorial Day weekend. Memorial Day is always a great time to be with friends and family to honor our service members and to officially kick off summer! Lots of people equate this weekend with picnicking and good […] continue reading
|May 27, 2011||Posted by admin under Healthy Eating, News, Produce|
Florida produce is still abundantly available in stores! Click on the store name to locate the one nearest you: Albertsons Cantaloupe – 2/$4.00 Zucchini/Yellow Squash – 10lb/$10.00 Eggplant – 2/$3.00 Baby Carrots – 1lb bags, 2/$3.00 Cabbage – $0.49/lb Bravo Corn (yellow) – 6 ears/$1.99 Cabbage – $0.39/lb Oranges – 4lb/$1.99 Eggplant – $0.89/lb Harveys Cantaloupe […] continue reading
|May 25, 2011||Posted by admin under Events, Produce|
Please join us in Tallahassee on Wednesday, June 1 for the annual Florida Watermelon Day at the Capitol! The newly crowned Florida Watermelon Queen, Miss Katelyn Kelley, will be there passing out free slices of fresh watermelon. We will also have recipes and tips, like usual, and the seed spitting contests at noon! Hope to see […] continue reading
|May 23, 2011||Posted by admin under Agriculture, Produce|
Katelyn Kelley was crowned as the 2011 Florida Watermelon Queen during the Florida Watermelon Association’s annual convention recently held at the Renaissance Orlando SeaWorld in Orlando, Florida. Katelyn is the 21 year old daughter of Kevin and Anna Kelley of Branford, Florida and the granddaughter of Carroll and Wilma Hall of Branford, FL and Annette […] continue reading
|May 18, 2011||Posted by admin under Cooking, Produce, Recipes|
Florida watermelon season is basically here – and to me there isn’t a better time of the year. Fresh watermelon just reminds me of summer. Add a dash of salt to it, and it’s even better. Some people tell me I’m crazy for adding salt to my watermelon, but it makes it tastes delicious that […] continue reading
|May 17, 2011||Posted by admin under Agriculture|
The last time I had a pet, it was my Cocker Spaniel, back in 1993. It took about 10 years before I would even consider having another pet, but I wasn’t ready to commit…until now. I have a new betta fish. He’s so pretty!! Even though he is a fish and not super cuddly, I […] continue reading
|May 16, 2011||Posted by admin under Agriculture, Cooking, Healthy Eating, Produce, Recipes|
A coworker recently shared an online article from the Wall Street Journal called “Grills Gone Wild“. The article was about the new trend of grilling, well, just about anything. It talks about how chefs are trying to top one another by choosing the most unusual things to grill (strawberries, caesar salads, rice balls?!). One that […] continue reading
A coworker recently shared an online article from the Wall Street Journal called “Grills Gone Wild“. The article was about the new trend of grilling, well, just about anything. It talks about how chefs are trying to top one another by choosing the most unusual things to grill (strawberries, caesar salads, rice balls?!). One that I found particularly interesting, tasty and applicable to Florida’s season is grilled watermelon. Yes, you heard me right. Grilled watermelon.
Here’s the somewhat fancy but very delicious-sounding recipe, created by Chef Phil Deffina of Highpoint Bistro & Bar in New York.
Grilled Watermelon au Poivre
Carve a 1½-inch-thick slice from the center of a seedless watermelon and marinate in 3 tablespoons of white balsamic vinegar for at least 4 hours, or overnight.
Before grilling, season with 1 teaspoon sugar and a generous amount of ground black pepper (the chef uses a massive amount—a teaspoon each of ground black pepper, pink peppercorns and grains of paradise).
Grill over direct high heat for about 3 minutes on one side. The watermelon should turn bright red and become caramelized on the grilled side.
The chef serves the steak on a salad of shaved jicama, blanched asparagus tips, radishes, tarragon, chervil and olive oil, salt and pepper