WATERMELON STEAK
This is the novelty dish of some Boston restaurant--when I was living with a friend in Boston the recipe was released in the papers. It looks like a slab of fish but is, in fact, watermelon. Very peculiar texture. When your friends ask you what it is, you can start singing, "Down by the bay..."
Provided by 101794
Categories Melons
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan.
- Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind.
- Place the slices in the roasting pan. Pour the sherry over them and dot the face of the watermelon with pieces of butter. Sprinkle with salt, and very lightly with pepper.
- Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.
- Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese.
Nutrition Facts : Calories 656.5, Fat 19.2, SaturatedFat 11.7, Cholesterol 55.6, Sodium 434.5, Carbohydrate 98.5, Fiber 4.5, Sugar 78.1, Protein 11.2
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