Tuesday, July 04, 2017

July 4th

Pork Shoulder Before 
Pork Shoulder After

Watermelon Chaat

Anyone Hungry?

We had the usual suspects over for our annual July 4th bar-b-que. We purchased Brisket, Ribs, Corn Bread, Cole Slaw from Bludso’s our favorite Bar-b-que joint. We cooked a 12 pound Pork Shoulder that we purchased from McCall’s Meat and Fish. The recipe that we used has become a favorite for special events. Everyone likes it. Pork Butt with Ssam Sauce using the great recipe from Momofuku in New York City. It is a winner! You can get the recipe on our blog of: May 27, 2016. It is delicious!

We also made an unusual preparation of Watermelon. It used Indian Spices and is called Watermelon Chaat. It had a kick to it. People liked it.

It seems everyone brought an additional dish, so we were swimming in great food. We sent lots home with everyone.

The weather was probably the best July 4th we have ever experienced. It was warm and clear. This year there was more fireworks than usual. The whole city was exploding fireworks for hours. It was a great night.

Watermelon Chaat
New York Times

This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear. It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.


2       pounds watermelon, cut into 1-inch cubes
¾      teaspoon whole cumin seeds
¼      teaspoon sweet paprika
¼      teaspoon finely ground black pepper
¼      teaspoon amchur powder (dried green mango)
Pinch of cayenne pepper (a generous pinch if you like heat)
¼      teaspoon fine sea salt
1       orange, clementine or mandarin, juiced to make approximately 1/3 cup juice
½      teaspoon finely chopped jalapeño pepper
3 to 4 fresh mint leaves, thinly sliced


1.   Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
2.   In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
3.   Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

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