Labor Day is just around the corner, and what better way to wind down the season than with a little Texas grilling in your own backyard? Luckily for you, Jon Bonnell, chef and owner of Bonnell's Restaurant in Fort Worth, Texas, is sharing dishes that are perfect for an end-of-the summer cookout. On the menu: grilled lobster and scallions and grilled watermelon salad.
- 2 lobster tails, 10-12 ounces each
- 2 bunches fresh scallions
- 2-3 fresh sprigs each of thyme, rosemary, oregano and dill
- 1 cup extra-virgin olive oil
Tie the sprigs of fresh herbs together with butchers twine to form a small brush. Dip the end of the brush into the cup of olive oil and allow to soak while preparing the other items.Prepare the lobster tails by cutting them in half lengthwise and removing any veins, then season lightly with salt and pepper Preheat the grill to high, then use the herb brush to brush an area of the grill bars and place a lobster tail, meat side down, in that spot (this will keep the lobster from sticking to the grill). Return the brush to the oil and brush another spot on the grill, until each of the tails has been placed face down.Each time the herbs brush the grill they will get a slightly more intense grilled flavor. Keep placing the herbs back into the bowl of olive oil between each brushing, which will intensify the flavor of the oil.Grill the tails on the first side for 1-2 minutes, then turn them over and cook until they simmer inside their shells. Grill the scallions in the same manner, using the herb brush, just until they wilt and lightly darken on each side. Season them lightly with salt and pepper while grilling, then arrange them on a large platter.Remove the tails from the grill when they are ready, then remove the meat from the shells (if desired).Place the tails on top of the scallions and drizzle the platter liberally with the herb-infused oil and serve.
- Red watermelon slices
- Yellow watermelon slices
- Olive oil
- Kosher salt
- 2 1/2 oz freshly squeezed lime juice
- 1 1/2 oz white tequila
- 4-5 sprigs fresh cilantro
- 2 sprigs fresh mint
- 1 jalapeno, seeded
- 2 cloves garlic
- 1 teaspoon dry mustard powder
- 1 tablespoon honey
- 8 oz vegetable oil
- Salt and pepper to taste
Watermelon salad:Slice the watermelon into 1 1/2-inch-thick cuts and remove as many of the seeds as possible. Brush lightly with oil, then grill on high just enough to make good grill marks on each side. Season with a touch of kosher salt. Arrange slices on a platter and dress with the vinaigrette.Tequila-lime vinaigrette:Tear the cilantro and mint leaves into rough pieces with your fingers. Combine them in a large mixing bowl with all remaining ingredients, except for the oil. Whisk vigorously, then slowly drizzle in the oil while whisking, then immediately pour over the platter of grilled watermelon.