Grilled Watermelon And Jalapeno Bowla Recipes

WATERMELON JALAPENO LEMONADE

Steps:

• In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree.
• Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well.
• Serve chilled, with ice and a lemon slice floating at the top.

GRILLED WATERMELON AND PRAWNS

Steps:

• Preheat the grill.
• In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
• To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
• In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
• Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
• Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.

GRILLED WATERMELON AND JALAPENO BOWLA

Steps:

• Heat the grill to high.
• Lightly brush the watermelon slices with vegetable oil and season with salt. Arrange on the grill and grill until you have visible grill marks on both sides. Remove the rind and chop the flesh into large chunks. Add the watermelon flesh to a blender, along with 1 cup of water and blend until liquefied. Strain the juice, through a fine strainer, into a bowl. Discard the pulp and reserve watermelon juice.
• In a large bowl or glass pitcher, combine the tequila, simple syrup, lime juice and watermelon schnapps. Add the grilled watermelon juice, and stir. Pour into serving glasses and garnish with reserved slices of grilled watermelon and a jalapeno pepper.
• In a small saucepan over medium heat, add the water, sugar and the jalapeno pepper. Heat the mixture until the sugar is dissolved, about 2 to 3 minutes. Remove from the heat and let steep until cool. Remove the pepper slices and reserve the simple syrup.

GRILLED WATERMELON GAZPACHO

Steps:

• 1. Grill the first two slices of the watermelon, the tomato, the cucumber and jalapeno over high heat for about 5 to 6 minutes per side until you have good grill marks and a little seared. Adjust the heat to keep everything from burning. Remove from the heat.
• 2. Remove the rind from the two slices of watermelon and cut into chunks. Remove the skin from the tomato, and jalapeno. Cut the tomato, cucumber, and jalapeno into pieces and place everything into a blender. Add the onion, the salt and pepper, and vinegar.
• 3. Blend until smooth. During the last minute, drizzle in the olive oil. Pour through a colander to capture any seeds and other small bits into a large bowl. Taste and add more salt and pepper if needed. Cover with plastic wrap and refrigerate until cold. This can be made the day before if desired.
• 4. Cut the remaining slice of watermelon into 8 wedges. Divide the gazpacho between your serving dishes. A martini or margarita glass makes for a nice presentation. Garnish the top of the gazpacho with the diced avocado, cucumber and onion. Using a squeeze bottle put a few drops of the balsamic vinegar in each serving. Cut a slit in the pointed end of the watermelon and slip one segment of watermelon wedge over the edge of each glass. Serve cold.

GRILLED WATERMELON GAZPACHO

Steps:

• Brush 1 tablespoon olive oil over watermelon slices, tomato, cucumber and jalapeno; grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat, reserving one watermelon slice., When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add 1/4 cup onion, vinegar, lime juice and seasonings. Process in batches in a blender until smooth, adding remaining olive oil during final minute. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled., To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut reserved watermelon slice into wedges. Garnish bowls or glasses with wedges.