Tag Archives: Party

recipe goodness :: balsamic-drizzled watermelon steak topped with feta, mint and pistachios

Watermelon-Feta Steak

Watermelon-Feta Steak

Every now and then something brilliant hits you over the head and you wish you discovered that genius trick first, patented it and retired to easy living on the shores of a remote caribbean island. I often struggle with slicing the unwieldy watermelon — do I cut it in half first, then slice it into easy-gripping triangles? Do I chop it into neat little cubes for easy bites that don’t require a fork and knife? Is there a *right* way to slice that big bertha? I don’t know the answer to that, but I do know that thanks to my brother’s brilliant find, I recently discovered the simplest plan of attack that, in my opinion, is the most beautiful as well. Simple circles. The result is like cutting into a juicy steak, only sweeter. Doesn’t that plate just make you swoon for summer?!

Simple Slicing

Simple Slicing

Balsamic-Drizzled Watermelon Steak Topped
with Feta, Mint and Pistachios

Serves a watermelon sized party {all ingredients optional}

1 Seedless Watermelon
1/2-1 lb fresh goat’s milk feta  {NYC: Ardith Mae at the greenmarket is the best!}
1 bunch fresh mint, chopped
1/2-1 cup shelled pistachios, chopped
Good aged balsamic for drizzling
Maldon salt to taste

  1. Place the watermelon on its side — if it is more round in shape, slice a thin edge off the rind to create a flat surface that you can lay on the cutting board to avoid rolling.
  2. With a large chef’s knife slice into 1-inch thick circles and set aside.
  3. Lay each circle flat and take a small paring knife to slice around the circle where the melon meets the rind.
  4. Place each melon circle in the center of a plate, top with crumbled feta, chopped mint, chopped pistachios and a drizzle of balsamic. Add flaky salt to taste, if desired {will bring out the sweetness of the melon}.

More Summer Stars:
Fresh Lime-Margarita Marinated Watermelon
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa 
Creole Roasted Fresh Corn-Tomato Salsa
Lime-Kissed Peach and Corn Summer Salad
The Ultimate Summer Slaw

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recipe goodness :: celebrate with stand-out spanish sangria

Sangria "Fruit Punch"

I made this recipe for an 8.ate@eight dinner party and the pitcher was emptied before I could get the ice cubes out of the tray.  Ok thirsty party people, I guess we don’t need ice. I take that to be a sign of an outstanding concoction.  And since Memorial Day is this weekend {one of my favorite holidays since it signifies the start of BBQ season} I wanted to share this stand-out sangria recipe — very easy to throw together and nice to have something done ahead of time for a party! This is one of the best sangria recipes I’ve made, if I do say so myself.

Spanish Sangria!

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving. Ole!

And something to go with that glass of good grouse:
Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

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