Lulu Powers’ National Watermelon Day Recipes (Access Hollywood Live)
First Published: August 3, 2012 11:32 AM EDT Credit: Lulu Powers
LOS ANGELES, Calif. -- National Watermelon Day is August 3. With the height of watermelon season, it’s no wonder that everyone is looking for something special to do with this delicious summer treat. LuLu Powers, chef, author and one of Hollywood’s most sought-after caterers, brings Access Hollywood Live some fantastic watermelon recipes. Get all of Lulu’s recipes at foodily.com.
1 oz Sparkling wine
1 oz Vodka
1 oz fresh juiced Watermelon
1 oz limeade
1 oz Soda water
Put all ingredients in a ball jar. SHAKE, SHAKE, SHAKE! Then pour over ice cubes or a big watermelon ice cube.
2 cups chopped watermelon
2 cups chopped peeled cucumber
1 cup mint leaves
1 cup chopped tomatoes
1 cup green grapes
1 cup lime juice
1 cup chicken broth
1 Tbsp rice wine vinegar
3 garlic cloves
1 splash tabasco
salt &pepper to taste
Put all ingredients in a blender or food processor and blend to desired consistency.
Garnish with chopped watermelon, grapes and mint
For an appetizers put in shot glasses
For a cocktail pour over ice and add 1 oz. Vodka
Optional: use whatever you have extra of the ingredients in the gazpacho to make a nice garnish. Even a little chopped onions, chives or scallions
8 x slices of seedless watermelon, each the size of a small deck of cards
2 tbsp good extra virgin olive oil
5 tsp fresh lime juice, divided
4 x slices of feta cheese, about 4 ozs total
A small handful fresh mint leaves
3 cup of greens (arugula, watercress or mache)
A nice sea salt
Toasted pumpkin seeds (optional)
To make 4 servings
Heat up your grill (or grill pan), until it is very hot.
Pat the melon slices dry with a paper towel and place them on the grill. Grill on one side only, without moving it, until grill-marked, about 2 minutes (you want to keep the inside raw so try not to overcook).
Toss the greens with 3 teaspoons lime, the olive oil and a few pinches salt. Put the greens on a large platter and top with 4 pieces of watermelon, grill-marked side up. Top with the feta, and then the remaining melon. Drizzle the remaining lime juice over the watermelon. Garnish with mint, pumpkinseeds and a sprinkling of salt.
2 cups Watermelon juice
1 can limeade
1 can mint
1 can water
Mix: Limeade, mint, and water in the blender. Use the limeade can to measure the mint and the water
You will need a large square ice cube tray. Lulu uses Tovolo King cube ice trays. It is best to place the ice cube tray on a cookie sheet. Easier to work with to pull in and out of freezer
Pour the watermelon juice 2/3 the way up each cube. Put in the freezer. After a couple hours pour the limeade mixture on top of the watermelon juice. Do not fill all the way to the to the rim. Just below the rim. This makes it easier to get the ice cubes out.
Just an idea: If you want to make these into popsicles, about an hour after you put the limeade on top stick in your popsicle sticks.
Optional: You will have some of the mint lime mixture left over. Pour some vodka in them and they become a delicious afternoon cocktail.
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