Watermelon Gazpacho
1 whole seedless watermelon
large bunch of mint leaves
sherry vinegar
Directions
1. Take the watermelon and trim off all the green and white membrane. Then cut the watermelon into chunks and place small amounts at a time in the blender. Place the watermelon in the refrigerator and keep cold until ready to use.
2. When ready to use pour the mixture into individual shot glasses. Pour it about half way up the glass. Then place a mint leaf in each shot glass. Finally put no more then two drops of sherry vinegar on top like a floater.
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large bunch of mint leaves
sherry vinegar
Directions
1. Take the watermelon and trim off all the green and white membrane. Then cut the watermelon into chunks and place small amounts at a time in the blender. Place the watermelon in the refrigerator and keep cold until ready to use.
2. When ready to use pour the mixture into individual shot glasses. Pour it about half way up the glass. Then place a mint leaf in each shot glass. Finally put no more then two drops of sherry vinegar on top like a floater.
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Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
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Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
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