On the Line: Brian McReynolds, Amy Curran and Francisco Perez of Eat Chow, Part Three

Categories: On the Line
Photo by LP Hastings
Cubism, Eat Chow style.

Brian mentioned that watermelon is not only in season right now, but it's insane. We think he means insanely abundant and tasty. I'll admit to not eating much watermelon, but when we did order this, it exceed our expectations.

Read our interview with Brian, Amy and Francisco, Part Two.
And now, on to Part Three. . . .

Watermelon Bites with Feta and Mint

Serves 16

Watermelon ingredients:

16 1-inch cubes seedless watermelon, chilled
2 ounces feta cheese, crumbled
2 tablespoons mint, finely chopped
2 teaspoons shallots, finely chopped
Balsamic vinaigrette
Virgin olive oil

LP Hastings

Watermelon directions:

Using a small melon baller or 1/4 teaspoon measuring spoon, scoop a small well in each watermelon cube, keeping the walls of the cube intact.

In a small bowl, mash together the feta, mint and shallots; season with pepper. Stuff the wells of the watermelon cubes with the feta mixture.

To plate - arrange the cubes on a platter and drizzle with balsamic vinaigrette and virgin olive oil.

LP Hastings

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

Location Info

Eat Chow

211 62nd St., Newport Beach, CA

Category: Restaurant

Sponsor Content

Now Trending

From the Vault