Post by Deleted on Jun 26, 2015 15:01:14 GMT -5
Bacon-and-Cornmeal-Fried Watermelon
Tested size: 5 servings
Ingredients
For the chimichurri
•1 medium jalapeño pepper (seeded or unseeded), cut into chunks
•1/2 cup packed basil leaves
•1/2 cup packed, coarsely chopped flat-leaf parsley
•1/3 cup olive oil
•1/4 cup red wine vinegar
•Kosher salt
For the watermelon
•3 cups vegetable oil, for frying
•2 cups flour
•Kosher salt
•3 large eggs
•1/4 cup regular or low-fat milk
•2 cups stone-ground yellow cornmeal
•1/2 cup cooked, finely chopped bacon
•Twenty 2-inch cubes seedless watermelon (no rind)
Directions
For the chimichurri: Combine the jalapeño, basil, parsley, olive oil and vinegar in a blender or food processor; pulse to the desired consistency. Taste, and season with salt as needed. Transfer to a serving bowl or airtight container; refrigerate until ready to use (up to a few days).
For the watermelon: Heat the vegetable oil in a large cast-iron skillet over medium-high heat, to 350 degrees. Line a baking sheet with several layers of paper towels.
Meanwhile, place the flour in a medium bowl and season it lightly with salt. Whisk together the eggs and milk in a separate medium bowl. Combine the cornmeal and bacon in a third bowl.
Working in batches, dip and coat the watermelon pieces in this order: the seasoned flour, the egg-milk wash and the cornmeal-bacon mixture. Each piece should be completely coated. Fry for 2 to 3 minutes or just until golden brown. Immediately transfer to the paper towels to drain; sprinkle lightly with salt right away.
Discard any used egg-milk mixture, bacon-cornmeal mixture and flour. Serve with chimichurri spooned on top.
www.washingtonpost.com/pb/recipes/bacon-and-cornmeal-fried-watermelon/14764/?wpisrc=nl_recipes&wpmm=1
Tested size: 5 servings
Ingredients
For the chimichurri
•1 medium jalapeño pepper (seeded or unseeded), cut into chunks
•1/2 cup packed basil leaves
•1/2 cup packed, coarsely chopped flat-leaf parsley
•1/3 cup olive oil
•1/4 cup red wine vinegar
•Kosher salt
For the watermelon
•3 cups vegetable oil, for frying
•2 cups flour
•Kosher salt
•3 large eggs
•1/4 cup regular or low-fat milk
•2 cups stone-ground yellow cornmeal
•1/2 cup cooked, finely chopped bacon
•Twenty 2-inch cubes seedless watermelon (no rind)
Directions
For the chimichurri: Combine the jalapeño, basil, parsley, olive oil and vinegar in a blender or food processor; pulse to the desired consistency. Taste, and season with salt as needed. Transfer to a serving bowl or airtight container; refrigerate until ready to use (up to a few days).
For the watermelon: Heat the vegetable oil in a large cast-iron skillet over medium-high heat, to 350 degrees. Line a baking sheet with several layers of paper towels.
Meanwhile, place the flour in a medium bowl and season it lightly with salt. Whisk together the eggs and milk in a separate medium bowl. Combine the cornmeal and bacon in a third bowl.
Working in batches, dip and coat the watermelon pieces in this order: the seasoned flour, the egg-milk wash and the cornmeal-bacon mixture. Each piece should be completely coated. Fry for 2 to 3 minutes or just until golden brown. Immediately transfer to the paper towels to drain; sprinkle lightly with salt right away.
Discard any used egg-milk mixture, bacon-cornmeal mixture and flour. Serve with chimichurri spooned on top.
www.washingtonpost.com/pb/recipes/bacon-and-cornmeal-fried-watermelon/14764/?wpisrc=nl_recipes&wpmm=1
