Watermelon

Instructions
WHAT TO DO
 
In a large blender puree the watermelon. Strain purée through a very fine sieve set over a pitcher, discarding the solids.
 
Whisk in your choice of vodka, the Triple Sec, and the fresh squeezed lime juice.  Pour the cooler into long-stemmed glasses filled with ice cubes.  Garnish each drink with
 

 

Ingredients
  • 2 ½ lb. sweet seedless watermelon, discard rind and cut flesh into cubes
  • ½ cup vodka
  • ¼ cup triple Sec
  • 3 tablespoons fresh lime juice
  • 5 fresh mint tops for garnish
  • Sugar (optional)
Instructions

Method:

Place watermelon, ice cubes, 7UP and lemon juice into a blender and puree until smooth. Garnish with fresh mint and serve immediately.

Ingredients
  • 2 c watermelon cubes
  • ½ c ice
  • ½ c 7UP or any lemon soda
  • 1 lemon, juiced
  • Fresh mint, garnish
The Back Story

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Method:

Place watermelon, ice cubes, 7UP and lemon juice into a blender and puree until smooth. Garnish with fresh mint and serve immediately.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Method for cornbread

-        Preheat the oven to 375°

-        Take the corn with husk and place directly on the flame

-        Slowly toast corn for about 10 minutes or until charred

-        Let the corn cool, remove husk, and slice off kernels

-        In a bowl, whisk all dry ingredients together

-        Slowly mix in the eggs, olive oil, and low-fat buttermilk and mix thoroughly

-        Add 1 tablespoon of cilantro and ¾ of the charred corn to the mix

-        Ladle the batter into a non-stick muffin pan filling ¾ of each cup

-        Add the remaining cilantro and corn to the top of each cup

-        Bake in the oven at 375° for 12-14 minutes

Method for watermelon salad

-        Cube watermelon into 1” pieces and set aside

-        In a mixing bowl, combine kale, sunflower seeds, and balsamic vinaigrette

-        Toss the salad together and top with watermelon cubes

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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