Grilled Watermelon Salad, 8/21/13 - KATV - Breaking News, Weather and Razorback Sports

Grilled Watermelon Salad, 8/21/13

Posted: Updated:
  • RecipesMore>>

  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Friday, July 25 2014 8:00 AM EDT2014-07-25 12:00:44 GMT
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>

Michael Lanari

Kitchen & Bath Concepts

 

Ingredients

  • 1/2 (5-pound) seedless watermelon
  • 1/4 cup balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt
  • 2 cups fresh baby arugula or spinach, washed and dried
  • 1 cup goat cheese, crumbled
  • Fresh finely cracked black pepper

Directions

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of greens on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup greens. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

  • Side DishesMore>>

  • Arkansas Tomato Salad, 7/24/14

    Arkansas Tomato Salad, 7/24/14

    Thursday, July 24 2014 12:44 PM EDT2014-07-24 16:44:05 GMT
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
  • Deviled Egg & Macaroni Salad, 7/2/14

    Deviled Egg & Macaroni Salad, 7/2/14

    Monday, July 7 2014 3:28 PM EDT2014-07-07 19:28:17 GMT
    Gary Duke, Alley OopsMore >>
    Gary Duke, Alley Oops
    More >>
  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>