0:00
- Hey everybody, it's Bobby here
0:02
and I've got a great recipe
0:03
for you today I think you're really gonna like,
0:05
it's a fresh watermelon salad with mint leaves.
0:08
This is such a nice, cool salad for summertime in Savannah
0:12
or in many other places in the country.
0:14
But if you can get your hands on good watermelon,
0:17
and you probably can, I mean, it's everywhere now.
0:19
But we live obviously in Georgia
0:22
and Cordele, Georgia is one of the best places in the world
0:28
And so we have access just like really good, fresh seafood,
0:32
we have access to really good produce down here.
0:34
And watermelon is one of those things that we have nearby.
0:37
So we're gonna make this salad for you today,
0:40
and we'll start with making a dressing.
0:44
So I've got some fresh mint leaves here,
0:46
which we're really lucky that we can grow fresh mint
0:50
just right in our gardens.
0:51
We have a nice climate down here to grow lots of things,
0:54
and fresh mint just does really, really well.
0:57
So I've got a few sprigs here
0:58
and I'm just gonna give them a quick chop.
1:00
You don't always chop mint.
1:02
So oftentimes you'll see it just used
1:05
as a garnish in sweet tea or on a bowl of ice cream
1:09
or a cobbler or whatever, it just looks really nice.
1:12
We've done that for years in our restaurant.
1:13
We'll just take a whole little sprig
1:15
and drop it right on top and that's a nice touch.
1:20
and I'm gonna chop some up, I may not use it all.
1:23
Mint is really strong.
1:24
I mean, even from here, it's just like pow.
1:26
It's just so in your face, I love it.
1:29
It's one of those great, great fragrances.
1:32
A little behind your ear. (laughing)
1:36
All right, so that's a good chop on the mint.
1:42
I'm gonna go ahead and put my red wine vinegar in the bowl
1:46
here and add to that a little pinch
1:51
of salt and a little pinch of pepper.
1:55
If we need to adjust that along the way, we can.
2:00
Add in some mint and whisk, whisk, whisk, whisk, whisk.
2:05
And now you could make this ahead of time
2:07
of your watermelon salad and stick it in the fridge.
2:09
This is gonna, it's gonna hold and last, so.
2:15
Oh man, that would be great on any salad.
2:21
A little more mint, 'cause mint,
2:24
You know what, I'm just gonna use it all.
2:26
Mint really compliments watermelon nicely.
2:32
So that's great and I'm just gonna set, oh, you know what?
2:35
I almost forgot my oil.
2:37
I'm gonna add our oil, just a few drops at a time.
2:45
How could I forget the oil? Sorry, olive oil
2:49
A little bit at a time, just kind of slowly.
2:53
Yeah, that looks great.
2:53
And this will hold, you could put this in a bottle
2:59
And this would hold together nicely.
3:07
Yeah, if you can make, and you can, not if you can,
3:11
you can make your own salad dressings at home,
3:13
your own spices at home.
3:15
It's a nice touch, you know?
3:17
Have fresh, homemade salad dressings.
3:21
People will ask if you make a,
3:23
it'll really jazz up a simple salad, you know?
3:26
People will say, "Wow, what is this dressing?"
3:29
Hmm, Aunt Peggy was a master.
3:33
Is a master, great, okay, that's fantastic.
3:37
So I'm gonna set that aside.
3:40
I've got my watermelon, some things that go,
3:46
Some things that go really nicely with watermelon,
3:48
feta cheese and onion.
3:53
So the recipe calls for five pounds of watermelon.
3:55
This is not quite five pounds.
3:57
We're just gonna make a little bit less.
3:59
So I've got my watermelon
4:01
and I've got it cut into bite-sized chunks,
4:03
and we've removed the big black seeds.
4:05
There might be some small ones in there,
4:06
but we've removed the big black seeds.
4:09
And I'm going to put it into a large bowl here.
4:17
And to that we'll add our feta cheese.
4:23
And if you don't like feta, I don't know what to tell you.
4:25
If you don't like feta, you probably don't like goat.
4:28
If you don't like feta cheese,
4:29
this may not be the recipe for you.
4:33
Okay and I'm gonna onion here.
4:40
Cut it in half and we're gonna make some rings, okay?
4:44
Half moons, thinly sliced, this is kind of subjective.
4:49
Some people are like, "Okay, Bob, that's enough onion."
4:54
Yeah, so once you eat this,
4:55
everybody at the party has to kiss. (laughing)
5:00
I don't even know what that means.
5:01
You're all gonna have some breath.
5:03
That's what I'm saying.
5:04
I think I'm gonna hold off on any more onion
5:09
until I've gotten a chance, hey boys, to try it.
5:16
Add my dressing to it that we just made.
5:21
Again, that's looking really, really nice.
5:42
Really good, okay, let's just give it a little mix.
5:46
Now, the trick here is try not to beat
5:50
that watermelon to a pulp.
5:53
So you've heard me say this many times
5:55
as we're making recipes, I'm gonna fold it in,
5:58
fold it together, make sure there's onions throughout,
6:03
make sure there's dressing on every piece of the watermelon.
6:08
Just looks so fresh and so good.
6:11
So that's what your recipe's gonna look like
6:14
once you got it plated.
6:16
And just garnish it with a nice little sprig of mint there.
6:23
You boys tell me what you think about that.
6:24
Now don't eat the mint, that's just for looks, guys,
6:27
but give it a taste and see what you think.
6:31
Okay, that's Henry, Henry, what do you think?
6:34
- It's good. - Yeah? What's it need?
6:44
- It's pretty good. - It's pretty good?
6:48
- Very good. - Very good?
6:52
Hey, y'all, it's Paula Deen.
6:54
Now, if you enjoyed this video, be sure to like it
6:58
and click the subscribe button as well as the notification
7:02
and bail to be alerted when I post a video.
7:05
Love and Best Dishes Y'all.
