EWWW! I can hear you all from here…No, it’s not really a pound of flesh, but I’ll give you 3 clues to what it is…
First clue: It’s something served at nearly every summertime BBQ.
Next clue: It’s not meat.
Final clue: It’s popular in summer eating contests…
Yep, you guessed it…it’s WATERMELON! Only it’s oven roasted into this deliciously sweet, savory, and buttery watermelon steak. The grainy watery texture of watermelon is transformed into a soft and delicate piece of fruit that is unique and super delicious! Plus, it looks like a bloody fleshy mess which is perfect for my Dead Man’s BBQ theme, where I take BBQ fare and reimagine it to create creepy Halloween food. I think this transformation of watermelon wins first place in the gruesome category! Enjoy!
Pound of Flesh
Ingredients
- 1 seedless watermelon, sliced rinds removed
- ⅓ cup cream sherry
- ¼ cup butter
- salt and pepper
- ½ cup balsamic vinegar
- 2-3 tbsp feta cheese, crumbled
- mint leaves, chiffonade (garnish)
Instructions
- Preheat oven to 350°. Line a rimmed cookie sheet or roasting pan with parchment paper.Cut off rind and then cut watermelon into 6-8 rectangular slices. Place slices on a prepared cookie sheet or roasting pan and pour cream sherry over the watermelon steaks, top with small pats of butter, and sprinkle with salt and pepper. Place another sheet of parchment paper over watermelon and then cover the whole pan tightly with foil.
- Bake in a 350° oven for 2.5 hours or until the edges begin to brown.
- Heat the balsamic vinegar in a small saucepan over medium heat until reduced by half. Set aside.
- Drizzle watermelon steaks with the balsamic reduction, crumbled feta cheese and mint and serve.
