Celebrating Dad - Sweet & Savory Watermelon Wedges

Considering how important good dads are to our lives, it's kind of crazy that we only set aside one day a year to honor them. Plus they're so easy to please. Dad enjoys the simple things: a burger, a beer, some time to putter around the lawn or tap at golf balls, even just a few hours to watch sports all by himself. Let him do these things and he's a happy guy. 

Father's Day Starters: Shrimp Ceviche, Fresh Mango Margaritas Sweet & Savory Watermelon Wedges, Photo: NK

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It was only fitting that our easy-to-achieve Father's Day Barbecue began with the world's easiest summer appetizer, Savory Chili Lime Watermelon Wedges. How many summer starters can be ready in under five minutes? Before we share the ever so simple recipe, 

Check out our Father's Day BBQ Menu:

Cocktail Hour: Assorted Beer + Frozen Mango Margaritas
Sweet & Savory Chili Lime Watermelon Wedges (recipe follows)

Shrimp Ceviche with Tortilla Chips (a Neurotic Kitchen fave, recipe HERE)

Simply Grilled Ribeye Steaks 

Green Salad With Grilled Peaches and Dijon Shallot Vinaigrette

Assorted Ice Cream and Sorbet with Dark Chocolate Brownies & Strawberry Compote

Now, for your new go-to summer app, I give you this fresh spin on a barbecue favorite- a savory, sweet, tart and a little spicy slice of in-season Watermelon. 

Sweet & Savory Chile Lime Watermelon Wedges, who knew? Photo: NK

Sweet & Savory Chile Lime Watermelon Wedges
Serves About 10

Ingredients:
1 Small to Medium very ripe Watermelon (preferably seedless variety)
Zest of 4 Limes
Ancho Chile Powder 
Sea Salt 
Optional Cilantro for garnish

Method:
Slice Watermelon into wedged sized as you desire

Lay on a flat surface and sprinkle liberally with Lime Zest. Next sprinkle lightly with Ancho Chile Powder. 

Slice one of the Limes and squeeze a few drops of juice over the Watermelon Wedges
Sprinkle a bit of Sea Salt all over and serve chilled. Garnish with Lime Wedges and optional Cilantro.

~

It all went together wonderfully with the main event, a simply grilled Ribeye below. Until next year, here's to dad!

Easy Main Course: Ribeye with Green Salad & Grilled Peaches, Photo: NK

Ready In Minutes - Summery Seafood Feast For 2

Summer is not the time the slaving over a hot stove, but that's no reason to miss out on a delightfully doable (and a little fancy) dinner at home. When I think about fast and light stovetop meals, seafood often pops to mind as my main ingredient. Today we give you two easy and incredibly flavorful dishes fit for a laid back Sunday meal or completely adaptable to an effortless company dinner. A chilled appetizer of Poached Shrimp with Coconut Water and Lime is bursting with bold spicy flavor, and because it's served cold, it can easily be made ahead. Our entree of Lemony Calamari Pasta is elegant, economical, and also, ready in a flash. After prep, you'll need just under a half hour for BOTH today's dishes - each of which have wow factor and look beautiful. So pat yourself on the back, crack a nice bottle of well chilled white, and enjoy those sultry summer evenings while they last. 

Lemony Calamari Over Spaghetti Rigati, Photo: NK

Note: If you are making both dishes, we recommend you put together the Poached Shrimp with Coconut Water and Lime first as it should sit and chill for 30 minutes - the perfect amount of time to prep and cook the pasta. 

Spaghetti Rigati With Lemony Calamari
Serves 2

Ingredients:
1/2 Pound Spaghetti Rigati 
4 Tablespoons Extra Virgin Olive Oil, divided 
2 Large Cloves Garlic, minced
1/2 Pound Fresh Calamari, tubes and tentacles, cleaned, tubes sliced into 1/4-inch rings
(For an easy way to slice tubes, dry Calamari well and fold it over once the long way before slicing. You may want to brace your non cutting hand with some paper towel inside it to minimize slipping). 

3 heaping Tablespoons Parsley, finely chopped  
1/2 teaspoon Crushed Red Pepper
Zest of 1 Lemon
2 Tablespoons Lemon Juice
2 Tablespoons White Wine or Rose, optional but recommended 
Salt 
Pepper

Method:
1. Set a large pot of salted water to boil for the Pasta. Set all ingredients above out in in preparation to cook, measured out if possible. Once Pasta Water is boiling, Add the Spaghetti Rigati (or other long, thin pasta) and cook according to package instructions.

2. Meanwhile, prepare the Calamari. In a large, high-sided sauté pan, warm 2 Tablespoons Olive Oil over medium-low heat for a minute. Add the Garlic and stir until fragrant and just beginning to turn golden, being careful not to burn it. About 2 minutes.

3. Add the Calamari and turn up the flame to medium. Cook, 2 to 3 minutes, stirring occasionally, until opaque. Calamari cooks quickly and becomes rubbery very fast. Keep an eye on it. As long as it's opaque and the texture's to your liking, it's cooked. Remove cooked Calamari to a bowl and drain off the liquids. Season the Calamari with a good sprinkle of Salt and a few turns of Black Pepper. 

4. By this time your Pasta should be cooked. Drain the pasta and reserve a few Tablespoons of Pasta Water. 

5. Add the Lemon Juice, Lemon Zest, Wine and a Tablespoon of Pasta Water into the deep sauté pan. Turn the flame up to medium again and warm through for about a minute. Add the Pasta and toss well. Add Crusher Red Pepper, Parsley, and season with a bit more Salt and Pepper. Stir in the Calamari.

6. To serve, plate the Pasta and drizzle each plate with the extra Olive Oil. Enjoy! 

Zesty Chilled Poached Shrimp With Coconut Water and Lime, Photo: NK 

Poached Shrimp With Coconut Water & Lime
Lightly Adapted from Food & Wine, Edward Lee
Serves 2 - 3 

Ingredients:
12 Medium Shrimp, shelled, cleaned, tails on or off depending on your preference
1/4 Cup Coconut Water
2 Tablespoons Red Wine Vinegar, White Wine Vinegar or Unseasoned Rice Vinegar
2 Tablespoons Fresh Lime Juice
2 Garlic Cloves, Minced
1 Tablespoon fresh Ginger, grated
1 Tablespoon Cilantro, chopped (optional)
1/2 Red Bell Pepper, seeded and cut into a small dice
1/2 Sweet White Onion or Red Onion, sliced
1/2 a small Jalapeño, seeded and thinly sliced
Kosher Salt
Pinch of Sugar
Black Pepper

Method: 
1. In a medium saucepan of boiling water, poach the Shrimp unto cooked through - roughly 2-3 minutes. They will be opaque and springy but not at all tough. Drain shrimp and place in an ice bath or rinse through a colander with ice cold water. 

2. In a medium bowl, mix together the Coconut Water, Vinegar, Lime Juice, Cilantro, Garlic, Ginger and Sugar. Season the liquids with Salt and Pepper. Toss together with the Poached Shrimp and all the leftover ingredients. 

3. Cover the mixture and chill for 30 minutes before serving. Make ahead: you can prepare the Shrimp and the Marinade can be refrigerated separately overnight. 

Buon Appetito! 

An App Fit For Fireworks - Fourth of July Shrimp Ceviche

Happy Birthday, America! Though July Fourth has quickly come and gone, this year's memories of great food and family fun should last us a while. Our Independence Day cookout was a hit, and everyone delivered big time with some excellent food offerings. Highlights included a delicious grilled skirt steak courtesy of my mom and a really fantastic Grilled Peach, Bacon, and Onion salad made by my very talented sister in law. Check out the recipe she used here: Grilled Peach Onion and Bacon Salad with 

Buttermilk Dressing

Photo by John Kernick, Food & Wine Mag

Now my BBQ assignment was to come up with a great starter, and Ceviche was the first thing that popped to mind. Ever since our honeymoon in Belize, my husband and I have been partial to serving ceviches with tortilla chips just as they do there. Ceviche served this way makes a great communal appetizer. Best of all, the Rick Bayless Ceviche recipe that I adapted below calls for the shrimp to be cooked, unlike most ceviches which call for raw fish. Don't get me wrong, I absolutely love raw fish ceviches, but when serving a crowd and especially in hot weather, I often err on the side of caution with uncooked ingredients - it's the neurotic in me. Do enjoy this really easy, super citrusy and stupendous Shrimp Ceviche. We sure did!

Shrimp Ceviche - Ceviche de Camaron 

Adapted from Rick Bayless

Serves 6

Ingredients:

2/3 Cup plus 2 Tablespoons Lime Juice

1 1/4 Lb Shrimp, Peeled, Deveined, Tails off. I prefer smaller sized shrimp -35 count/lb. 

(Note: buying cleaned, deveined Shrimp is a huge timesaver. Our fishmonger cleaned them for us for 2 extra bucks - money well spent if you ask me)

1/2 a large White Onion chopped into quarter-inch pieces

1/3 Cup chopped Fresh Cilantro plus extra sprigs for garnish

1/2 Cup Ketchup

2 Tablespoons Mexican Vinegary Hot Sauce - We used Cholula Brand Chili Lime Flavor

2 Tablespoons Olive Oil

1 Cup diced, peeled Cucumber

1 small ripe Avocado, peeled and cubed 

Coarse Salt

Photo, NK 

2 Limes cut in quarters for garnish

Good Quality, Study Tortilla Chips for Serving

Method:

Make the Shrimp

Bring one quart of salted water to a boil. 

Add 2 Tablespoons Lime Juice. 

Scoop in the Shrimp and cover until water returns to a boil.

Immediately remove pot from the heat. 

Pour off the water leaving the Shrimp in the pot. 

Return lid to pot and let Shrimp steam for 8 to 10 minutes. 

Once steamed, lay the Shrimp in a large glass, high-sided dish to cool completely.

Once cooled, remove Shrimp to cutting board and cut into thirds or bite-sized hunks.

Boiled Shrimp, Photo: NK

Return Shrimp to the glass pyrex and pour 2/3 Cup Lime Juice over them.

Cover the dish and refrigerate for about an hour.

Once the Shrimp has marinated

Combine Onion, Chopped Cilantro, Avocado and Cucumber in a large bowl. 

Pour in the Shrimp with its Lime Juice.

Add Ketchup, Hot Sauce, and Olive Oil. 

Mixing the Ingredients, Photo: NK 

Mix gently until the wet ingredients are fully incorporated.

Taste for seasoning and add Coarse Salt if needed.

To Serve

You may serve the Ceviche individually in Sundae bowls with Tortilla Chips on the side for a more formal gathering, but I opted to pour the Ceviche into a communal bowl set on a tray with the Tortilla Chips around it. Garnish the dish with lots of Lime wedges and a few Cilantro sprigs. Add a spoon in case folks would like to spoon on the mixture instead of dip the Tortilla Chips.

Enjoy! 

Shrimp Ceviche! Photo: NK

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