Bacon-and-Cornmeal-Fried Watermelon

Looking to bash thing amusive with the summertime effect and imbue it with adjacent much seasonal flavor, cook Jerome Grant and his room squad came up with this crunchy-juicy starter. When the pieces are chopped open, the watermelon looks similar sushi-grade tuna. The accompanying chimichurri balances the crockery with spice and acid.

You’ll request a thermometer for monitoring the frying oil.

The chimichurri tin beryllium made and refrigerated a fewer days successful advance. Taste for seasoning earlier serving.

From Jerome Grant, enforcement cook astatine Mitsitam Native Foods Cafe, National Museum of the American Indian.

Ingredients

From Jerome Grant, enforcement cook astatine Mitsitam Native Foods Cafe, National Museum of the American Indian.

Tested by Bonnie S. Benwick.