With the official start of summer under our belt, it’s time to kickstart the outdoor party plans. So while you’ve probably been browsing the latest recipes on social media, our chefs and beverage teams have been assembling their favorite summertime recipes to share with you. So if you want to wow your guests at every turn, stay tuned! First up, our talented team at Mary Eddy’s Kitchen x Lounge in Oklahoma City has taken the love of watermelon to the next level.
Picture this – A hot summer day, refreshing beverage in hand, and a watermelon and popcorn salad. Wait, what?! You heard right.
Executive chef Jason Campbell of Mary Eddy’s Kitchen x Lounge at 21c Oklahoma City shares one of his favorite “what if” summer dishes, which also happens to be currently featured on Mary Eddy’s dinner menu. The unique combination of this dish will leave your guests impressed with its super fresh, crunchy and ever-so-surprising flavors.
Watermelon and Popcorn Salad
1 large watermelon rind removed- cut into 1in cubes and chilled
1 cup herb vinaigrette – recipe below
4 avocados pitted and cut into chunks
1 cup feta crumbles
1 bag microwaveable popcorn popped and toss in 2tbs of your favorite Cajun spice
To assemble the salad:
Put watermelon in a large bowl, add avocado and herb vinaigrette and toss until well mixed, place melon in desired serving dish, sprinkle with feta and top with popcorn tossed in Cajun spice
2oz chopped parsley
2oz chopped basil
2oz minced chives
1/3 cup white wine vinegar
2/3 canola oil
Salt to taste
To assemble the herb vinaigrette:
Wisk oil into vinegar, add chopped herbs and check for seasoning
And to finish off your love of the watermelon, we suggest trying the “Rind of Time” created by Michael O’Hara, Assistant Food & Beverage Director at Mary Eddy’s Kitchen x Lounge. It’s light, refreshing and a great source of good ‘ole Vitamin A.
Rind of Time
1.5oz Citrus Vodka
1oz Watermelon and Cilantro Syrup (see recipe below)
1/2oz Fresh Watermelon juice
1/2oz Fresh Lemon juice
Club Soda, Watermelon Rind Garnish
Slice one whole watermelon, ensuring to remove the rind and leave only the flesh. The rind may be set aside and used as a garnish. Using a blender, puree the watermelon and run through a fine strainer to remove the pulp. Fill a container with 2 cups of watermelon juice and set the rest aside to be mixed in later.
Watermelon and Cilantro Syrup – Combine 2 cups watermelon juice, 2 tbsp finely chopped cilantro and 2 cups sugar and bring to a mild boil, stirring vigorously until the sugar has fully melted. Once cooled, strain through a fine chinois into a bottle or squirt bottle that may be easily poured for cocktails.
Combine syrup, juices and Vodka in a shaking tin, shake hard and strain into a Collins glass with fresh ice. Top with club soda, and garnish with watermelon rind.