Seems to me watermelon recipes have been particularly abundant this year. I append one I found particularly intriguing down at the bottom of this message. It’s from Mark Bittman and it’s watermelon ramen – with many components that will use up all of that cannonball watermelon that was in this week’s box. Plus last week’s melon which is still sitting in the refrigerator (don’t ask why). Definitely a weekend project, and I hope to tackle it Sunday. I’m skipping the bean sprouts in the slaw since I’m not a fan. It seems sort of daunting, but really isn’t …. but I just loved the idea that you could turn your watermelon into poke. So creative! You may not want to make it, but it’s just fun to see what smart minds and innovative palates can dream up.
Ingredients:
Component #1: Watermelon Poke with Teriyaki Sauce: 5 tablespoons dark brown sugar 1 cup low-sodium soy sauce 1-2 tablespoon honey 1 large clove of garlic, finely minced 1/2 tablespoon ground ginger 1 1/4 cup water, divided 2 tablespoon cornstarch 1 small watermelon Component #2: Watermelon Rind Slaw 3 cups olive oil 1 cup white wine vinegar or apple cider vinegar 2 teaspoons onion powder 4 teaspoons garlic powder 4 teaspoons dried oregano 4 teaspoons dried basil 2 teaspoon crushed red pepper 1 tablespoon salt 2 teaspoons pepper 4 teaspoons lemon juice 4 cups of watermelon rinds, julienned 3 scallions, thinly sliced 3 cups of bean sprouts Component #3: Watermelon Broth 7 cups of watermelon, cut into 1-inch cubes The remaining vinaigrette from the slaw recipe above (you should have about 2 cups) How To Put It All Together 6 servings cooked ramen noodles Watermelon poke (see above) Watermelon slaw (see above) Watercress, for garnish Sesame seeds, for garnish (optional) Watermelon broth (see above)
Preparation:
- Combine the dark brown sugar, soy sauce, honey, garlic, ginger, and 1 cup water in a medium saucepan and set over medium heat.
- In a small bowl, combine the cornstarch with 1/4 cup water and mix until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce until it thickens as much as you’d like. If the sauce becomes too thick, add more water to thin out the sauce.
- Cut the watermelon into 1/2-inch to 3/4-inch cubes (save the watermelon rinds for slaw). Transfer the cubes to a large bowl or container.
- Pour the teriyaki sauce over the watermelon and gently toss. Refrigerate for a few hours up to overnight.
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Component #2: Watermelon Rind Slaw
- Combine all the dressing ingredients (everything except for the rinds, scallions, and bean sprouts) in a large bowl and mix well. Pour about half of the dressing into a separate container (you’ll add that to the watermelon broth when you make it.)
- Add the rinds, scallions, and bean sprouts to the remaining dressing and gently toss. Refrigerate for a few hours to chill.
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Component #3: Watermelon Broth
- Place the watermelon into a food processor or blender. Blend until it’s a purée. Strain through a fine-meshed strainer into a bowl.
- Add the remaining vinaigrette (you should have about 2 cups) and mix well. Taste and adjust seasoning to your liking.
- Cover and refrigerate for a few hours to chill.
How To Put It All Together
- Divide the noodles among 6 serving bowls. Add the watermelon poke and the watermelon rind slaw to the bowl, in little piles next to the noodles. Top with the watercress and sesame seeds if you’re using them.
- Lightly shake or stir the watermelon broth to mix it, then carefully pour some broth into each bowl. Serve chilled.