Provincetown, Massachusetts, is no. 2 on my list of favorite places/places I would settle. I mean the friendly atmosphere is like none other. The town is gorgeous, the Cape itself is something to be seen and the people are all welcoming & like something from a dream. I mean I could go on and on all day about how much I love Provincetown. I actually get a little teary eyed reminiscing about it.
Most recently I took a much needed vacation with my best friend Zach (aka Nellie) and it no.1 couldn't have been more Suze Orman centric (meaning budget friendly for those with nary a budget) and no. 2 couldn't have been more fabulous. I mean beach, boys, booze, boys, food, pools, MORE boys & booze and all without the gay pretention that sometimes my gay brothers carry. I mean you can just be in Provincetown and as long as you are nice/not a douchebag you'll have a great time. Needless to say, I almost needed a vacation from my vacation. Get to the point!!! I know...
To be honest I don't know if there really is a point. I mean, I just wanted to share with you my love for the summer in a beautiful place with beautiful people. Granted, I couldn't even begin to scratch the surface of what the full experience was like in my tiny blog rant here but just think of that warm feeling that you get when you just realize that you have drunk enough liquor to make yourself tipsy...now multiply it by 10 (not wasted just feeling warm and great) now picture that without the liquor (most of the time...okay well at least not before noon... on some days) and that's what Provincetown is like. A consistent dopamine release to say the least!
Which leads me to my recipe for this blog. I love when food brings me to someplace special. Whether it's a great memory or just a good feeling, food, much like all the music in my life, is a very emotive thing for me. (I mean hello have you read my Eating My Feelings blog?!?!) Most recently I made dinner for Nellie & two amazing friends we met on The Cape whilst we were there and for hors d'oeuvres & conversation I made Bacon Wrapped Dates (Do we really need a recipe for this?... okay fine...buy dates... wrap in bacon, skewer with a toothpick and bake at 375 till bacon is crispy. Keep rotating so bacon gets crispy on both sides.) The first course I served is what this blog is about. My Melons!
Watermelon Heirloom Tomato Salad with Feta & Serrano Chiles with a Cilantro, Mint Dressing!
Say What?!?!
Yes ma'am you heard it right!!
Super simple and real F*&@$&# delicious!
The flavor is a party in your mouth (Don't you get any ideas) inspired by the my delectable little summer vacay.
What you'll need..
1 Quarter of a watermelon (thinly sliced in triangles)
4 small to med sized heirloom tomatoes (Get the fun colors other than red & wash and quarter them)
3 Serrano Chiles (thinly sliced)
(NOTE: Make sure you wash your hand thoroughly after dealing with these peppers as you'll regret rubbing your skin, eye or mouth if you don't!)
1/3 cup crumbled feta
A good handful fresh cilantro leaves
a small handful mint leaves
2 cloves of garlic
Juice of 1/2 of a lemon
1/4 cup Olive Oil
Salt & Pepper to taste
The Method
Alternate slices of watermelon with slices of tomato on a plate.
Garnish with feta cheese and Serrano Chiles.
Drizzle with dressing!
Making the Dressing
This can be done in your magic bullet/mini food processor or on a wooden cutting board.
If using a machine to make this combine all ingredients and pulse till combined.
If using a cutting board...smash garlic carefully with the edge of your knife then chop with cilantro and mint slowly adding the Olive Oil. Scrape the board as you chop to pick up any pieces stuck to the board. Add lemon juice, salt and pepper and scrape into a bowl!
NOTE: This also makes a fun picnic salad! Throw all the ingredients into a bowl toss with dressing pack it up and serve it up on the picnic blanket!
Till next time my little summer fireflies!
Deliciously Living,
Michael Muñoz
The Gay Gourmet!™
