Chicken & Watermelon Anyone? Part II

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First, it was the story about Carondelet High School for Girls in Concord, California and the Black History Month lunch menu they recently announced that featured Chicken and Watermelon.

Now, that could be considered an innocent mistake.  Was it racist?…not intentionally. Insensitive….definitely yes,   Let’s just say the administrators for that school need to get better educated on Black History.

Now for the second of our Chicken & Watermelon Anyone? stories.

What do think about this photo above that accompanied an article and recipe in The Ann Arbor News Food section published a couple of years ago.  This article didn’t create much of a sensation then. Probably, because this menu item was inspired by an actual recipe in Better Homes and Garden that came out earlier that year.

I guess when you combine those two food items with a bit of culinary flair. You get “posted” in the newspaper instead of “roasted” by a social media outcry.

Here is part of that article along with the recipe that was in the Ann Arbor News.  Anyone want to try it and let us know what you think about it? (We apologize in advance to those who can’t appreciate the satire)

Terri invited her friends to a dinner party and yesterday’s dinnerFeed blog was about the Tropical Black Rice Salad I created to complement her Watermelon-Glazed Chicken Kebobs.

Terri simplified the original recipe by substituting jalapeno hot pepper jelly for apple jelly, then omitting the hot sauce and red chili flakes. She also made kebobs, instead of grilling whole chicken pieces like the magazine’s recipe. I’m not sure how the original recipe would have tasted, but Terri’s kebobs were delicious!

This recipe was adapted from the June Issue of Better Homes and Gardens.

Yield: apx. 24 kebobs Time: apx. 1 hour

Ingredients

24 wooden or stainless skewers 1 small seedless watermelon 1 (12-ounce) jar hot pepper jelly, such as jalapeno Juice and zest of one lime Pinch ground cloves Pinch ground cinnamon 3-4 pounds chicken tenders or skinless, boneless chicken breast cut into 1-inch pieces Extra virgin olive oil Freshly snipped herbs, optional garnish

Directions

1. If using wooden skewers, soak in water at least 30 minutes, to help prevent them from burning. 2. With a sharp knife, carefully cut half of the watermelon from the rind in chunks; you should have about 4 cups of watermelon. 3. Cut remaining half into wedges for serving and reserve. 4. Place the watermelon chunks in a blender or food processor and blend until smooth. Pour mixture into a fine mesh sieve over a bowl; discard the remaining pulp in sieve. Reserve 1 cup of the juice for sauce and drink or freeze the rest. 5. In small saucepan melt jelly over low heat. Stir in watermelon and lime juices and lime zest, clove and cinnamon. Season to taste with kosher salt and additional clove and cinnamon, if desired. Reserve 1/3 cup glaze in a small bowl for serving with kebobs. 5. Prepare a gas or charcoal grill to medium-low heat. 6. Rinse and dry chicken tenders or breast pieces on paper towels. Skewer on metal or soaked wood skewers. Brush skewered chicken with olive oil and lightly season with kosher or sea salt and freshly ground black pepper. 7. Oil grill grates and grill chicken kebobs, continuously basting all sides with watermelon glaze, until chicken is completely cooked through. Serve kebobs on a large platter with reserved 1/3 cup watermelon glaze, reserved watermelon wedges, garnishing with fresh herbs, if using.

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