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On the Line: Brian McReynolds, Amy Curran and Francisco Perez of Eat Chow, Part Three

Cubism, Eat Chow style.
Cubism, Eat Chow style.
Photo by LP Hastings

Brian mentioned that watermelon is not only in season right now, but it's insane. We think he means insanely abundant and tasty. I'll admit to not eating much watermelon, but when we did order this, it exceed our expectations.

Read our interview with Brian, Amy and Francisco, Part Two.
And now, on to Part Three. . . .

Watermelon Bites with Feta and Mint

Serves 16


Watermelon ingredients:

16 1-inch cubes seedless watermelon, chilled
2 ounces feta cheese, crumbled
2 tablespoons mint, finely chopped
2 teaspoons shallots, finely chopped
Pepper
Balsamic vinaigrette
Virgin olive oil

Francisco!
Francisco!
LP Hastings

Watermelon directions:

Using a small melon baller or 1/4 teaspoon measuring spoon, scoop a small well in each watermelon cube, keeping the walls of the cube intact.

In a small bowl, mash together the feta, mint and shallots; season with pepper. Stuff the wells of the watermelon cubes with the feta mixture.

To plate - arrange the cubes on a platter and drizzle with balsamic vinaigrette and virgin olive oil.

On the Line: Brian McReynolds, Amy Curran and Francisco Perez of Eat Chow, Part Three
LP Hastings

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Eat Chow

211 62nd St.
Newport Beach, CA 92663

www.eatchownow.com


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