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Recipes: "Chef of the Shore" Watermelon Competition Watermelon Mojitos
Courtesy: Bistro Poplar, Chef Ian Campbell
Muddle mint (appox. 3-4 leaves), and a slice of lime in the bottom of a tall glass. Fill glass with ice.
Add 2 oz. Bacardi Rum
1-1/2 oz. simple syrup*
2 oz. watermelon puree**
Top with club soda.
Stir with tall spoon and top with squeezed lime and mint sprig. Enjoy!
*Simple syrup. Place equal parts
sugar and water in saucepan. Bring to a boil; remove. Place in ice bath to cool.
**Watermelon puree: Chop up seedless
watermelon and place in blender. Purée for 30 seconds or until smooth. Chilled Watermelon Soup with Thai Basil-wrapped Tuna in Crispy Won Ton
Courtesy: Water’s Edge Grill, Chesapeake Bay Hyatt Resort, Chef Tim Petraitis
Watermelon Soup:
3 cups cubed seedless watermelon.
3 Tbs. simple syrup
To make simple syrup, bring
three tablespoons of sugar and three tablespoons of water to a boil, chill. Put 3 cups of seedless watermelon in blender,
puree; Add syrup and chill.
Tuna in Won Ton:
1/2 lb. fresh tuna
Olive oil
Basil
leaves
salt, pepper
Egg
Fresh eggroll wrappers
Canola or vegetable oil for frying
Cut fresh
tuna was cut into 4-inch long logs (about 3/4 to 1” thick). Rub lightly with olive oil and season with salt and pepper.
Dot logs with basil leaves, approx. 3-4 leaves per log. Place in center of eggroll wrapper.
Make an eggwash by
stirring egg with a little water until you have a smooth consistency. Brush edges of eggroll wrapper with egg wash. Fold up
tightly like an eggroll, eggwash should seal edges of wrapper together.
Heat oil in pot to high heat, enough so
that won ton can be fully submerged. Cook until golden brown, about 1 minute. The tuna will be rare inside, brown on outside.
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