BREAKFAST SAUSAGE WITH WATERMELON, ONION MATCHSTICKS, RADISH POWDER, HAWAIIAN SALT
Mild Italian Sausage: Make large flat thin patties, and cook for five minutes each side over medium high heat with a lid on. Flip and cook for three more minutes. Remove from pan and cut a small rectangle 1"x1/2" of sausage for each plate.
Watermelon: Cut small diamond shape, roughly 1" x 1" x 1". Place on top of sausage.
Onion Matchsticks: Credit to Grant Achatz, Chef of Alinea, Chicago:
1 large onion 125 g water 75 g sugar 1.5 g kosher salt
Slice the onion lengthwise so that the root end is on one end, and separate segments into narrow strips a few inches long. Bring water, sugar, and salt to a boil, reduce to a simmer, and cook onion strips for one minute. Transfer to dehydrator, and dehydrate at 160F until crisp.
Slice radishes thin and transfer to dehydrator, and dehydrate at 160F until crisp. Grind to powder in mortar and pestle.
Assemble with sausage, then watermelon, then onion matchsticks, then radish powder, and finish with red Hawaiian salt. Eat in face.
ARTICHOKES WITH MINT SAUCE
Artichoke hearts (canned are fine!): dip wide flat end in olive oil with a bit of seasoned salt. Blacken on grill (or on stove top) on the wide flat end only.
Lemon Mint Sauce: Make sauce of three parts extra virgin olive oil, one part lemon, one half part mint
Drizzle cooked artichoke hearts with one teaspoon of sauce, and serve hot.
CHICKEN AND WAFFLES WITH WATERMELON BUTTER
First slice chicken breasts into roughly golf-ball sized pieces, and put in brine, consisting of:
½ cup brown sugar ½ cup kosher salt 6 cups water and 1/4 cup of Seasoning (see below)
Seasoning: 2 T paprika 2 T garlic powder 1 T kosher salt 2 T onion powder 2 T sugar 1 T ground thyme 1 T dried oregano 1 T ground sage 1 T ground black pepper ½ T ground ginger ½ T dried marjoram ½ T celery salt ½ T ground cardamom ---
Brine for 3 hours to 24 hours Preheat oven to 300 degrees Remove chicken from brine and pat dry with paper towels. Dip in buttermilk, then dredge in Magnificent Seasoning.
Magnificent Seasoning 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic salt 1/2 teaspoon chili powder, or to taste 1/2 teaspoon ground sage 1/2 tablespoon onion salt 1/2 tablespoon onion powder 1/2 teaspoon dry mustard 1/2 teaspoon basil, oregano, thyme, each 1/2 teaspoon all spice 2 cups flour 1/2 teaspoon marjoram 1/2 tablespoon paprika 3/4 cup PANKO
Fill a large pot halfway with vegetable oil. Cook chicken in batches over medium high heat until golden brown (about 5 minutes). Put in oven for 1 hour to cook through.
Waffles 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil 1 tablespoon white sugar 4 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract
Preheat waffle iron. Beat eggs with a whisk in a large bowl. Whisk in other ingredients and mix until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Juice watermelon in juicer to make one cup. Boil one cup watermelon juice with one cup sugar to make watermelon simple syrup. Mix one quarter cup watermelon syrup with one stick butter, and stir until smooth. Transfer to a bowl and refrigerate.
Serve one waffle with watermelon butter and one piece of fried chicken with maple syrup and powdered sugar.
The chicken and waffles was pretty universally declared the best thing I made all day! :)
BRATS ON PRETZEL BUNS WITH PICKLED WATERMELON RIND RELISH
Pickled Watermelon Rind Cut off green outer skin, and scrape off interior watermelon flesh, until left with long strips of white watermelon rind.
Simmer rind in 1 cup water, 1 cup rice wine vinegar, 1 cup sugar with a pinch of salt. Cook until translucent, and refrigerate in brine for up to a week.
Grill Brats as normal.
Serve on pretzel buns with dijon mustard. Dice pickled rind and serve as relish.
NOTE: If I were to do this again, I would absolutely use just regular hot dog buns, as the pretzel buns were just very dense and didn't work very well. Meh.
FUSILLI WITH SERRANO CHILE MINT SAUCE
Cook pasta according to package directions.
Spicy Mint Sauce 1 1/4 cups chopped fresh mint 1/2 cup grated Pecorino Romano cheese 1 cup extra-virgin olive oil 1 large serrano chile, stemmed, seeded and coarsely chopped 1 clove garlic, peeled and smashed
Simmer all ingredients to warm through, and mix with stick blender. Serve over pasta. Eat in face.
PAN-SEARED SCALLOPS WITH MINT AND CHIVES
3 tablespoons butter Frozen scallops 1/3 cup bottled clam juice 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh chives
Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.