Fire It Up - Andrew Schloss [165]
INGREDIENTS:
1 crosswise center-cut slice of a large watermelon, about 1½ inches thick
¾ cup light rum
5 tablespoons unsalted butter, melted
1 tablespoon chopped fresh mint
1 lime
Coarse salt
2 tablespoons pink peppercorns, crushed
2 teaspoons sugar
2 tablespoons honey
DIRECTIONS:
Remove the green and white rind from the watermelon, and then cut crosswise into quarters to make four wedge-shaped steaks.
Combine the rum, butter, and mint in a 1-gallon zipper-lock bag. Grate the zest from half of the lime into the bag, then squeeze in all of the juice. Add a pinch of salt and the watermelon steaks. Press out the air, seal, and shake gently to blend. Let stand at warm room temperature (at least 72°F) for 1 to 2 hours.
Light a grill for indirect medium heat, about 350°F.
Combine the crushed pink peppercorns, sugar, and ¼ teaspoon salt in a small dish. Remove the watermelon from the marinade and pat dry with paper towels; reserve the marinade. Sprinkle the rub all over the steaks.
Brush the grill grate and coat with oil. Grill the watermelon directly over the heat until nicely grill-marked, 3 to 4 minutes per side. Move the watermelon away from the heat, close the lid, and cook until very tender and slightly shrunken, 30 to 40 minutes.
Boil the marinade in a small saucepan until reduced to ⅓ cup, about 10 minutes. Stir in the honey and drizzle over the steaks.
STAR FRUIT
Star Fruit Glazed with Sweet Mustard
MAKES 4 SERVINGS
There are two types of star fruit: sweet and sour. Look for sweet yellow ones for this recipe. They will exude an aromatic perfume of plum, apple, grape, and lemon. Their thin skin needs no peeling, but trim any dark skin from the ridges, which can be tough. Sliced crosswise, grilled and glazed, the fruit makes a stunning partner for salmon or chicken.
INGREDIENTS:
1½ tablespoons spicy brown mustard
1 tablespoon orange marmalade
Juice of 1 lime
Pinch of ground cloves
1 tablespoon unsalted butter, melted
1 tablespoon chopped fresh basil leaves
2 sweet star fruit
DIRECTIONS:
Light a grill for direct medium-high heat, about 400°F. If the bars of your grill grate are widely spaced, preheat a grill tray on the grill.
Mix together the mustard, marmalade, lime juice, cloves, butter, and basil.
Trim the ends of the star fruit and trim off any dark skin from the long ridges. Cut the fruit crosswise into slices about ¼ inch thick. Toss the slices with the glaze in a shallow dish until coated all over.
Brush the grill grate and coat with oil; oil the grill tray if using. Grill the star fruit directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Brush any remaining glaze over the fruit near the end of cooking.
PINEAPPLE
Molasses-Seared Pineapple with Pineapple-Rum Glaze
MAKES 4 TO 8 SERVINGS
You won’t know what hit you when you taste this fruit. Grilled pineapple tastes wonderful enough on its own. Glaze it with lime, cardamom, molasses, coconut rum, and habanero hot sauce, and your taste buds start swaying to a reggae beat while your mind wanders off to the farthest reaches of the island.
INGREDIENTS:
1 medium pineapple, peeled and cored (see Know-How, below)
3 tablespoons molasses
⅓cup Pineapple-Rum Glaze
DIRECTIONS:
Light a grill for direct medium-high heat, about 425°F.
Cut the pineapple crosswise into rings about 1 inch thick. Brush the rings all over with the molasses.
Brush the grill grate and coat with oil. Grill the pineapple rings directly over the heat until nicely grill-marked, 3 to 5 minutes per side. Brush both sides with the glaze during the last 2 minutes of cooking.
Remove to plates and brush with the remaining glaze before serving.
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KEEP