Return to Sweet and Juicy Paradise

Travel is always inspirational for me.  When it comes to food I pick up many new ideas for ingredients, presentations and new menu items.  Last May during our annual Anguilla vacation we ate at Jacala on Meads Bay.  Jacala is owned and run by two talented Frenchmen.  An island friend recommended we  try the grilled watermelon salad.

My wife and I both loved it and I decided I would try a version of this salad at the Cork.  I had no idea this salad would   be so well received.  We sold hundreds of these salads and everyone raved about the flavor.  Some diners were skeptical but were won over after one bite!  Now that good quality watermelon and local arugula are available I am once again offering this special salad.

Summer-fresh Watermelon SaladThe salad is made up of fresh local organic arugula which is topped with two slices of grilled watermelon which sandwiches a nice slice of Cana de Cabra cheese.  The salad is drizzled with Andy’s EVO and very good quality aged balsamic vinegar and topped with a sprinkling of fresh ground pepper and coarse salt.

Sake Salmon With Ginger Soy Butter Sauce

For The Salmon

Six 7-80z. salmon filets

3/4 cup sake

3/4 cup mirin
1 T fresh ginger minced

Combine and marinate salmon in the refrigerator for 4 hrs. or overnight.

Ginger soy butter sauce

1 shallot thinly sliced

1 T fresh ginger minced

1 T vegetable oil

Saute above ingredients until tender .

Add  the following ingredients and reduce to a little less than a cup.

1 orange juice and zest

1/2 cup sake

1/4 cup mirin

2 T rice vinegar

2 T soy sauce

1 T sweet soy

1 T hot dry mustard

1 t ground ginger

2 T honey

Reduce and whisk in 1 T cream and 1lb. of unsalted butter that has been cut into small pieces  one piece at a time.

Grill salmon and spoon sauce on top of fish .

Serve with steamed rice and stir- fried vegetables.