Shark And Waves Giant Watermelon Bowl Recipes

Steps:

• Cut off the stem end of the watermelon at an angle slightly less than 45 degrees. Reserve the piece. Set the watermelon cut-side down on a work surface.
• To make the jaws and teeth: Find the brown dot that grows at the top center of the watermelon. Measure about 1 inch down and cut a large wedge from the side to make the gaping jaws of the shark. Reserve the wedge.
• Cut a 1-inch-wide strip of paper. Use the paper as a guide to lightly draw a 1-inch line at the top and bottom of the shark's jaws with a pen or marker. Use a Y-shaped vegetable peeler and a paring knife to trim away the green and make 2 bands of white, taking care not to poke all the way through. Cut and scoop out the watermelon flesh, keeping the pieces as large as possible. Leave about an inch or so of flesh in the bottom of the mouth to act as a bowl to hold the fruit. Use a paring knife to cut triangles out of the white bands along the jaw to make teeth.
• To make the fin: Cut out a 3 1/2-inch-high fin from the reserved bottom piece of watermelon. Cut off the flesh so one side is white and the other is green. Attach the fin with 2 toothpicks about 2 to 3 inches up from the bottom of the watermelon. (Tip: Use a small meat mallet to gently hammer in the toothpicks if the watermelon is very hard.)
• To make the eyes: Cut 2 eye-shaped ovals, about 3 inches long and 2 inches high, out of paper. Toothpick them to the shark about 2 inches up from the fin and about 3 inches apart. Lightly trace around the outside of the paper with a pen or marker, then remove the paper. Use a paring knife to cut out the rind on the inside of the eyes, taking care to cut only into the white of the rind without exposing the flesh. Cut 2 strips of the rind to create menacing eyebrows. Attach a blueberry with a toothpick towards the front of each eye. Stick a second toothpick above each eye to attach the eyebrow.
• Cut any large pieces of reserved watermelon flesh into planks and use the cutters to make fish. Peel the cantaloupe and honeydew and slice down the sides of the melon until you get to the seeds to make planks. Cut into more fish. Save any melon scraps for another use.
• Set the shark on a large serving platter. Pour the remaining berries into his mouth. Add fish to the mouth and spilling onto the platter around the shark. Refrigerate until ready to serve.

Steps:

• Using a large sharp knife, cut off one end of the watermelon so that watermelon stands at an angle. Using a razor blade or small knife, score an opening for the mouth. With knife, cut out and remove mouth. Cut out triangles for teeth; remove rind from teeth., For shark fin, cut a triangle from removed rind; attach to shark with toothpicks. For eyes, attach two grapes with toothpicks. , Remove fruit from inside watermelon; cut into cubes. In a large bowl, combine watermelon, cantaloupe, blueberries and remaining grapes. Finely grate peel from oranges and squeeze juice. In a small bowl, mix preserves, orange juice and peel; add to fruit and toss gently., Stand shark on a platter. Fill opening with some of the fruit mixture; add a few Swedish Fish if desired. Serve with remaining fruit.

Steps:

• Make diagonal cut at one end of watermelon to cut off bottom fourth of melon. Stand watermelon, cut side down, on work surface. Use marker to draw the shark's mouth on watermelon as shown in photo. Use paring knife to cut along lines. Remove watermelon cutout and reserve for making the shark's fin.
• Scoop pulp from large watermelon piece into large bowl, reaching into mouth to scoop out the flesh and leaving a 1-inch-thick shell on bottom and sides. Blend removed pulp, in batches, in blender until smooth. Pour watermelon purée through strainer into separate bowl, pressing strained solids with back of spoon to remove as much juice as possible. (You should have about 6 cups watermelon juice.) Discard any remaining watermelon pulp or reserve for another use.
• Pour 2 cups watermelon juice into saucepan; bring to boil. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add to remaining watermelon juice in bowl; mix well.
• Refrigerate 1 hour or until thickened, stirring every 15 min.
• Meanwhile, invert watermelon shell to drain juices from shell. Use tip of vegetable peeler to cut shallow outline 1/2 inch around mouth opening, piercing the green rind but not going through the white rind of the watermelon. Use paring knife to cut out triangles for the teeth. Cut pulp from reserved watermelon mouth piece; discard removed pulp or reserve for another use. Cut trimmed watermelon rind into fin shape; secure to back of watermelon shell with toothpicks. Use melon baller or paring knife to scoop out 2 small rounds for the eyes; fill with blueberries, securing each berry to watermelon with additional toothpick.
• Pour thickened gelatin mixture into watermelon shell. Refrigerate 4 hours or until firm.
• Decorate with gummy candies as shown in photo just before serving.

Steps:

• Prepare a grill for medium-high heat.
• For the dressing: whisk together the buttermilk, mayonnaise, sour cream, olive oil and lemon juice in a medium bowl. Add the lemon zest, 1/2 teaspoon salt, 1 1/2 teaspoons pepper, parsley, chives, dill and garlic and whisk until smooth. Refrigerate while you make the salad.
• For the salad: sprinkle the steak all over with the coriander and paprika. Season with salt and pepper and brush with olive oil. Grill the steak until well charred, flipping once, about 4 minutes per side for medium rare, depending on the thickness of the steak. Let rest on a cutting board while you assemble the salad.
• Scatter the arugula, watercress and red endive on a large serving platter. Arrange the tomatoes, peaches and radishes over the greens. Sprinkle with herbs, feta and sunflower seeds.
• Thinly slice the skirt steak across the grain and arrange on a platter over a swipe of lemon-herb dressing. Top with flaky sea salt and more herbs. Serve the steak and remaining dressing alongside the salad.

Steps:

• Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer.
• Stirring often, cook until very thick and creamy, 12 to 15 minutes. Top with blueberries and additional chopped apple, if using. Eat!