Thursday, August 24, 2017

Greek Watermelon Salad by Ric Orlando

Greek Watermelon Salad

This is the very trendy, most delish salad on the block. Sometimes a dish takes off because it is that good.
This is easy, just assemble, dress and eat. Just make sure the onion are thin and the melon and tomatoes are a bit beefier cut. Texture is key here.

Arrange on a platter slices of
peeled cucumbers
sweet onion

Dress with red wine vinegar and olive oil.
Sprinkle with salt and pepper.

Garnish with crumbled feta and Kalamata olives.

Finish with roughly chopped fresh herbs…mint for sure, maybe some dill or parsley.

Thai Melon Salad by Ric Orlando

Thai Melon Salad

Here is Summer Favorite of mine..

This is super refreshing, clean and surprising.
Bring it to a pot luck BBQ. Its great with smokey grilled foods or its also delish spooned on top of a bowl of steaming hot rice.
Yet another great way to use up any leftover melon.
 Use whatever melon you have for this.
Makes about a 6 cups.
Want it Vegan?use tamari instead of fish sauce....

This calls for three melons for color and texture, but of you only have one or two kinds, go for it
1 cup  watermelon – large dice, seeded
1 cup honeydew, large dice
1 cup cantelope, large dice
1 medium cucumber, peeled, quartered lengthwise,  and sliced thin
1  red onion, peeled quartered lengthwise,  sliced thin 
1 big  not so ripe tomato, quartered and sliced
I medium carrot, peeled, sliced lengthwise then sliced into very thin half moons.
1 small fresh chile like a serrano or half a jalapeno, thinly sliced*
 small bunch of mint, chopped
handful of basil, or Thai basil, roughly chopped
1 cup chopped peanuts (optional)
pinch  salt
pinch  pepper
Put in a large bowl.

1/4           cup  cider vinegar
1/4           cup  sugar
1/4 cup warm tap water
1/4           cup  fish sauce ( you can sub tamari sauce to make it vegan)

Whisk the warm water and sugar together to dissolve. Whisk in all other ingredients, and pur over the salad. Toss gently to combine and serve chilled.
*Note on using chile peppers in cold salads. Your first instinct may be to dice them upo very small, but here is the rub--then they will infiltrate EVERYTHING. If you slice them so they are obvious, your guest can either enjoy them as a spicy crunch ( he melon will cool you right down) or avoid them.

Late Summer Green Gazpacho By Ric Orlando

I made tyhis at the Coxsackie Farmer's Market Wednesday, August 23rd!
It was all eaten in a few short minutes.
This is as refreshing as can be, and yet another way to use up the leftover melon. It is also perfect for using slightly soft, over ripe melon.
Makes about 2 quarts
1/2 cup white wine vinegar
Juice of one orange
Juice of 3 limes
1 large honey dew
6 tomatillos cups tomatillos
3 medium cucumbers
4 sprigs cilantro
1 small onion, peeled and diced
1 clove garlic
1 green hot pepper of your choice, I like serranos

We are using a blender for this one.
Bring a small pot of water to a boil. We want to lightly soften the tomatillos so  drop the peeled tomatillo in the water and cook for about two minutes then strain and rinse under cool water to stop the cooking.
Neatly dice nice about one cup of honeydew meat and reserve for the finished soup. Chunk up the rest, so seeds and skin obviously.
Do the same with the cucumber…peel and neatly dice one and peel and chunk up the other two, seeds and all.
Chop all but one spring of the cilantro, stems and all.
Mix all of the veggies except the stuff reserved for garnish in a bowl.
Mix the vinegar and juices.
Working in batches, puree all the veggies in the bowl, using the vibnfger juice mix to help the process.
When finished, state for salt, it needs a little.
Fold in the reserved honey dew, cucumber at end, garnishing with cilantro leaves

Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are ...