Today was a day of celebration, the season opener for the Georgia Bulldogs and the debut of UGA VII! As with any celebration at Quail Hollow, it's all about the food. Today's menu was seafood. Kenny, Payton and Scooter headed south to Rose Hill Seafood in Columbus, GA for Apalachicola oysters and fresh shrimp. The oysters were delicious, served raw on the half-shell and chargrilled, topped with butter and freshly grated Parmesan cheese.
The shrimp was succulent, boiled with Old Bay Seasoning and lemon slices and served with favorite cocktail sauce - ketchup, Worchestershire sauce, fresh lemon juice and lots of horseradish. Grilled fresh corn on the cob, Watermelon Salad and French Bread completed the menu.
Watermelon Salad with onions, feta cheese, fresh mint and a viniagrette dressing has received rave reviews online recently. Since Payton and Terri have a bumper crop of watermelon - 17 at last count - it was the perfect time to give the salad a try. The watermelon was sweet and juicy, but to be honest, we didn't love the salad.
Watermelon Salad
Watermelon Salad with onions, feta cheese, fresh mint and a viniagrette dressing has received rave reviews online recently. Since Payton and Terri have a bumper crop of watermelon - 17 at last count - it was the perfect time to give the salad a try. The watermelon was sweet and juicy, but to be honest, we didn't love the salad.
Watermelon Salad
10 cups watermelon, cut into chunks
1/2 Vidalia onion, thinly sliced
4 ounces feta cheese crumbles
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup olive oil
2 tablespoons minced mint
Minced mint for garnish
Combine the vinegar, mustard and honey. Slowly whisk in the olive oil. Toss together the watermelon, onion and feta cheese. Add viniagrette to coat. Serve immediately.
Now why would I include a recipe we didn't love? Because I need your comments to help me figure out what I did wrong!
Combine the vinegar, mustard and honey. Slowly whisk in the olive oil. Toss together the watermelon, onion and feta cheese. Add viniagrette to coat. Serve immediately.
Now why would I include a recipe we didn't love? Because I need your comments to help me figure out what I did wrong!
Posts
I think it's in the Bible or maybe it's Shakespeare, but one of them said, and I quote, "You just ain't supposed to mess with watermelon! Maybe a wee bit of salt - but that's it!"
ReplyDeleteSorry I missed the game and the wonderful dawg food!!!
Susan
Check out the website www.rawoysteralert.com. I was shocked to learn that several individuals die each year from the consumption of raw oysters that are contaminated with naturally occurring Vibrio bacteria. Some gulf states have chosen to not take action in order to make raw oysters safe for ALL consumers.
ReplyDeleteSeveral years ago, the state of California made a requirement that all imported raw oysters must be pasteurized and since that requirement was put into place there have been NO FURTHER DEATHS in that state.
In order to affect change, consumers need to only accept oysters that are SAFE through post harvest processing or through being cooked. Consumer demand drives the market and the industry would be forced to provide oysters that did not lead to unnecessary deaths.
The website www.rawoysteralert.com has a wealth of information available and also explains how you can help in making the consumption of oysters safe for everyone.
I LOVED the watermelon salad!
ReplyDeleteIt appealed to me because of the sweet watermelon mixed w/ feta and mint.
I guess different strokes for different folks. You did nothing wrong. It was a nice refreshing salad, maybe at a ladies luncheon instead!
Stacey
Stacey, I may have to try this again!
ReplyDelete