Nixtamalized Watermelon
Salsa Matcha, Pickled Watermelon Rind, and Crushed Peanuts
Chef Bobo Catoe of Alewife | Richmond, VA
Adapted by StarChefs | May 2022
INGREDIENTS:
Nixtamalized Watermelon Steak:
Flesh of 1 watermelon, cut roughly into 2-inch thick slabs
60 grams calcium hydroxide
Salsa Macha:
2 guajillo chiles, stems and seeds removed
2 chiles de árbol, stems and seeds removed
2 ancho chiles, stems and seeds removed
1 cup crushed peanuts
6 cloves garlic, thinly sliced
1 shallot, diced
4 teaspoons sesame seeds
1 cinnamon stick, ground
1 star anise, ground
2 cloves, ground
1 teaspoon coriander seeds, ground
2 cups blended oil
1 cup rice vinegar
Salt
Black pepper
Pickled Watermelon Rind:
2 cups spiced coconut vinegar
½ cup white distilled vinegar
1 cup sugar
2 star anise
1 cinnamon stick
2 teaspoons black peppercorns
Rind of 1 watermelon, green and red parts removed then small diced
Rind Condiment:
2 bunches cilantro stems, fine diced
1 shallot, fine diced
1 green apple, fine diced
1 tablespoon smoked olive oil
To Assemble and Serve:
Cilantro leaves
Toasted coriander
Crushed peanuts
METHOD:
For the Nixtamalized Watermelon Steak:
In a large, nonreactive container, whisk calcium hydroxide into 1 liter water. Add watermelon slabs and let soak 45 minutes. Rinse watermelon then place on a wire rack. Refrigerate 3 hours to 1 day.
For the Salsa Macha:
In a medium-sized bowl, mix to combine chiles, peanuts, garlic, shallot, sesame, and ground spice. Heat the oil to around 375°F then pour over the chile mixture. Let sit 10 minutes, stirring occasionally. Transfer to a blender, add vinegar, then pulse several times. Season with salt and pepper.
For the Pickled Watermelon Rind:
In a pot, mix to combine vinegars, sugar, spices, and ½ cup water. Heat, stirring occasionally, until the sugar dissolves. In a large nonreactive container, pour hot pickling liquid over watermelon rind. Let sit 2 to 5 hours. Strain watermelon rind and set aside.
For the Rind Condiment:
In a bowl, mix to combine all ingredients with 2 cups Pickled Watermelon Rind. Set aside.
To Assemble and Serve:
Grill Watermelon Steak until charred on both sides. Transfer to a serving plate and smother with Nixtamalized Watermelon Steak with Salsa Macha then cover with Rind Condiment. Garnish with cilantro, coriander, and peanuts.
