The Palestine Herald, Palestine, Texas

Opinion

July 5, 2014

COOKING WITH SIMON: Red, white and watermelon

PALESTINE — Happy 4th of July weekend! On every street corner the fruit of Texas is being sold from the back of old trucks and roadside produce stands.

Sweet summer watermelon is here, and if placed in the fridge overnight it makes a cool and refreshing treat in the hot Texas sun.

This green skin fruit is not just for eating plain and spitting seeds. I’m actually pretty grateful these days for the seedless varieties. But then what’s the fun of that?

Watermelon can be made into wine, ice cream, sorbet, or sauces for dessert, salads or grilled fish or chicken. It’s great chopped small and added to a fruit salsa and you can even cut it into cubes to add to a salad or the wedges can be grilled.

You can pickle the skins to serve instead of traditional pickles, like I did a few weeks ago in the Scotch Egg recipe I published. Yes, that is a British recipe, and you wouldn’t want to be called unpatriotic, but if you go back and look it up I won’t tell.

If you miss any of the Cooking with Simon stories just go to www.palestineherald.com and click on the Cooking with Simon tab on the left side of the page. Many of the recipes are there.

In the meantime, keep enjoying your holiday and don’t forget to stop and buy a watermelon.



Red, White & Blue Watermelon Salad with Raspberry-Mint Vinaigrette

Ingredients

4 cups mixed greens

2 cups cubed watermelon

1 heirloom tomato, cut into wedges

1 cup blueberries

1/2 cup jicama, julienned

1/4 cup parmesan, grated

1/4 cup white wine vinegar

1 lemon

1/4 cup mint leaves

1 tablespoon Dijon mustard

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup olive oil

 

Directions

Place the greens in the bottom of a shallow salad bowl. Top with the cubed watermelon, then the tomatoes, blueberries, jicama and parmesan. Place all of the remaining ingredients in a blender and puree until smooth. Pour into a salad dressing bottle. Drizzle over salad or serve at the table.

————

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com

 

1
Text Only
Opinion
  • 7-26-simon-slaw.jpg Cooking with Simon: Stomp grapes and eat Texas food

    If you’re picking up the newspaper on Saturday, you still have a chance to come out to Sabor a Pasion and celebrate the grape harvest at the 2nd Annual Charity Grape Stomp.

    July 26, 2014 2 Photos

  • Two decades of storytelling

    For the past 20 years, I have covered everything under the sun while working as community editor at the Palestine Herald-Press. I have covered festivals, banquets, graduations, fires, wrecks, elections, giant vegetables, you name it, I probably wrote about it.

    July 26, 2014

  • At the Movies: 'Begin Again' — Fresh tale creates appeal

    Some people film big pictures.  Others do small pictures.  Writer-director John Carney makes small pictures. 

    July 26, 2014

  • IMG_1373.jpeg COOKING WITH SIMON: Summer produce brings recipe inspiration

    Chefs are always recreating their menus and finding new inspiration for recipes. People ask me how where my new ideas come from and what I do to get inspired. The answer – mowing the lawn – and, by the way, I have a lot of lawn, vineyard and fields to mow.

    July 19, 2014 3 Photos

  • Swiss Chard  & Peach Salad COOKING WITH SIMON: Garden vegetables ready to harvest

    Last month, I was invited to cook for a group of clients at a fishing lodge in Alaska. It was quite an experience – beautiful scenery, amazing salmon, halibut, and great accessibility to some of the best fishing in the world.

    July 12, 2014 1 Photo

  • watermelon COOKING WITH SIMON: Red, white and watermelon

    Happy 4th of July weekend! On every street corner the fruit of Texas is being sold from the back of old trucks and roadside produce stands.

    July 5, 2014 1 Photo

  • COLUMN: Musings about life and the pursuit of happiness

    Yesterday was July 4th, a time we celebrate independence and the truths that all men are created equal and “endowed by their Creator with certain unalienable rights,” to quote Mr. Jefferson.

    July 5, 2014

  • MOVIE REVIEW: 22 Jump Street

    I should have known better.  Just like “Legally Blonde” and “Dumb and Dumber,” a comedy based on a premise as opposed to one based on truly funny characters merged with a clever situation should never have a sequel.

    July 3, 2014

  • 6-28--SIMON-Lamb-Sliders.jpg Cooking with Simon: Celebrate July 4th with lamb burgers

    Being born in one country and raised in another can bring a bit of confusion to one’s life. And then to find yourself living in a third country as an adult, is one reason this kiwi is all messed up.

    June 28, 2014 1 Photo

  • Editor's Notebook: Kids can create their own summer fun

    Things are so different today than when I was a kid. A recent conversation with my 9-year-old son reinforced my belief.

    June 28, 2014