Browsing Tag

Michael Psilakis



August 3, 2010

Celebrating National Watermelon Day

Photo by Christopher Hirsheimer & Melissa Hamilton

We’ve been alerted to the fact that today is National Watermelon Day.

Now we’re not sure just who’s proclaimed this; we know for sure it’s not a Federal holiday that closes down our nation’s legislative bodies, but who can complain about another excuse in the middle of summer to enjoy watermelon? Not us!

Of course at INSIDE F&B we think every day should be enjoy what you like to eat and drink day, but today, in honor of the watermelon, we bring you some refreshing cocktail recipes using Cachaça, Blue Coat Gin, and Bols Genever. We’re pairing these with a tempting grilled watermelon and Manouri recipe from Chef Michael Psilakis’ book “How to Roast a Lamb.”

Karpouzi Kai Manouri Stin Schara (Grilled Watermelon & Grilled Manouri)

12 ounces manouri, very cold
1 ½ pounds seedless watermelon, in two 1-inch-thick, center-cut slices
Extra-virgin olive oil
Kosher salt and cracked black pepper
20 leaves fresh mint
20 picked sprigs dill
Sea salt

Preheat a charcoal or gas grill until hot.

Cut the Manouri into two 1-inch-thick circles.
Trim the rind from the watermelon rounds and cut into large pie-shaped wedges, about 5 inches on the longer sides.
Brush the watermelon and the manouri with a little olive oil and season with kosher salt and pepper.
Grill the watermelon wedges and the manouri rounds just until slightly char-marked on both sides.
Transfer to a platter and cut the manouri into wedges about the same size as the watermelon. Continue Reading…