2019-07-01_Louisiana_Cookin

IN SEASON

recipe development and food styling by elizabeth stringer | styling by caroline blum

JUICY

FRUIT

25 louisianacookin.com

NOTHING COOLS US OFF on hot days quite like a wedge of ice-cold watermelon. But this summer, we’re

going beyond the basics and using the juicy, sweet fruit in unexpected yet delicious ways. From a twist on salsa

to a bracing granita, these refreshing watermelon recipes will help you stay cool this summer and are sure to be a

welcome addition to your table all season long.

CHORIZOCHORIZOSTREETSTREETTACOSTACOS
WITHWITH WATERMELON SALSAWATERMELONSALSA
MAKES 10

Chorizo is great for weeknight taco
cravings. Watermelon replaces tomato
in our salsa while Rémoulade Sauce
adds Creole fl air to these tacos.

1 tablespoon olive oil
1 pound ground chuck
1 pound fresh chorizo sausage,
casings removed
1 cup chopped white onion
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground coriander
10 small fl our tortillas, warmed
Watermelon Salsa (recipe follows)
Rémoulade Sauce (recipe follows)
Watermelon wedges, to serve

1. In a large saucepan, heat oil over
   medium-high heat. Add beef, chorizo,
   onion, garlic, chili powder, cumin, salt,
   and coriander; cook, using the back of a
   spoon to break up meat, until browned,
   about 8 minutes. Spoon mixture onto
   warm tortillas. Top with Watermelon
   Salsa and Rémoulade Sauce. Serve
   with watermelon wedges.

WWATERMELONATERMELON SSALSAALSA

MAKES ABOUT 6 CUPS

4 cups diced watermelon

1 large yellow bell pepper,

seeded and thinly sliced

1 large jalapeño, seeded and

minced

1 lime, zested and juiced

½ cup chopped red onion,

rinsed and drained

¼ cup chopped fresh cilantro

¼ teaspoon kosher salt

1. In a large bowl, stir together all
   ingredients. Cover and refrigerate
   untilreadytouse.

RRÉMOULADEÉMOULADE SSAUCEAU CE

MAKES 1 CUP

¾ cup mayonnaise

1 tablespoon capers, drained

and chopped

1 tablespoon fi nely chopped fresh

parsley

1 tablespoon Dijon mustard

1 teaspoon white wine vinegar

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon hot sauce

1. In a medium bowl, whisk together
   all ingredients until smooth. Cover
   and refrigerate up to 2 weeks.

TIPS FOR CHOOSING

& STORING

WATERMELON

Pick: Watermelon should feel

heavy for its size and have a

hollow sound when tapped.

One indicator of a good

watermelon is a pale yellow

belly, which indicates it has

ripened in the fi eld.

Store: Large cuts of watermelon

can be wrapped with plastic

wrap and kept in the refrigerator

for up to 1 week. Cubed

watermelon should be stored in

an airtight container in the

refrigerator for up to 4 days or

in the freezer for up to 6 months.

Freeze cubed watermelon in a

single layer on a baking sheet

before adding to an airtight

container.