Watermelon Cilantro Saladby: Chef Tom
1/2 of a watermelon, cut into 1" or smaller pieces and seeds removed (seedless watermelons are easiest)
1 cup of Fig Infused White Balsamic Vinegar
1/4 cup Brown Sugar
1 Tsp Salt
1 bunch of minced cilantro leaves with stems removed.
Put the chopped watermelon in a bowl.
Combine the vinegar, brown sugar, and salt and mix well.
Pour the vinegar mixture over the watermelon.
Sprinkle the cilantro over the watermelon, and then mix well.
Burrata
Ingredients:
1 lbs of fresh mozzarella cheese.
2 Tbs heavy cream.
Cut enough mozzarella cheese off of your fresh cheese to get 1/4 cup of diced 1/2″ cubes. Combine the cheese cubes with the cream and mash/mix/stir until you have a relatively consistent paste.
Grab a porcelain cereal bowl or ramekin and have it at the ready, you’re going to use it as your burrata form.
Add 3 quarts water and 3/4 cup salt to a saucepan, and bring to 160 degree Fahrenheit.
Split the remaining mozzarella into 3 equal portions and flatten. In a separate bowl, place one of your 3 parts mozzarella and pour hot/salty water over the cheese. Wearing rubber kitchen gloves (not latex), grab your cheese ball and knead it until it develops a consistent melted texture. Keep your hands out of the water as much as possible to save burning your hands. You may have to put the cheese back into the hot water to get a consistent texture. Once the cheese starts to become stringy/shiny, flatten the cheese into a circle and place it in the cereal bowl.
Spoon 1/3 of your cream/curd mixture on to the cheese circle and then fold the edges over the top, sealing the cheese as you go. Once the cheese is completely sealed, place it in a bowl filled with ice and water to cool. Repeat process on the remaining two balls of curd.
You can store it in cold water in the fridge, but you must consume it within 48 hours of making.
