Where do I begin…The Creative Cooking Crew’s theme this month is “stuff it”…well I got to the point of telling them to “stuff it”…how frustrated was I that this was my third try at this post.
First, our friend Joan Nova of Foodalogue came to visit me in New York and I was going to do my challenge so she can enjoy it personally. That was a disaster. I made stuffed Sole with salmon and scallops + a dill/pistachio pesto and stuffed tomatoes with Bhutanese red rice salad. The fish was delicious, but the technique did not work.
Second try, stuffed avocado with tuna tartare, seaweed salad and flying fish roe. This bright idea I was going to make at Ocean City, Maryland as I was going to be there for a few days…the avocados did not travel well and were turned into guacamole.
While in Maryland, we had a family reunion and everyone had to make a dish. At the last-minute I thought of my stuffed watermelon.
This is such a refreshing salad. All you need is a sweet, seedless watermelon, tomatoes, mint, red onions thinly cut, a few scallions, used a Meyer lemon infused olive oil, crumbled blue cheese and lots of mint. There was a bit left over which we took to the pool the next day and it tasted so much better.