—Susan Feniger

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PRESENTS THIS WEEK’S RECIPES:

• BURMESE GIN THOKE MELON SALAD
• TUNISIAN CHICKEN KEBABS WITH RAISINS AND OLIVES
• COCONUT CURRY CARAMEL CORN

BURMESE GIN THOKE MELON SALAD

Serves 6

INGREDIENTS

• 1/2 small seedless watermelon (2-1/2 pounds)
• 1/2 ripe cantaloupe melon (1-1/2 pounds)
• 1/4 ripe honeydew melon (1 pound)
• 2 3-inch “thumbs” of young ginger, finely minced (1/3 cup)
• 4 tablespoons sesame seed, toasted
• 1/4 cup fresh squeezed lime juice (3 to 4 limes)
• 1/4 cup light sodium soy sauce
• 2 tablespoons + 1 teaspoon granulated sugar
• 1-3/4 teaspoon kosher salt
• 1 cup green lentils
• 4 cups water
• 1/2 cup extra virgin olive oil
• 1-1/4 cups raw blanched peanuts
• 2 cups wide flake coconut, unsweetened
• 4 kaffir lime leaves, chopped

PROCEDURE

1. Start by cutting the melon. Trim off all of the rind for all three melons,
   remove any seeds, and cut into a 1/2-inch dice. Place all of the melon
   together in a large mixing bowl and set aside.
2. In a separate bowl combine the minced ginger, toasted sesame seeds, lime
   juice, soy sauce, half of the olive oil, 2 tablespoons of the sugar, and 1/2
   teaspoon of the salt. Mix well and pour over the melon.
3. Toss and let marinate at room temperature while you prepare the rest of the salad.
4. Put the lentils and water in a small saucepot over high heat. Bring to a boil
   (approximately 5 minutes).
5. Reduce heat to low and simmer for another 15 minutes. Add 1 teaspoon of the
   salt and cook for 5 minutes more, or until the lentils are tender, but not mushy.
6. Drain and rinse with cold water to chill and then add to the melon mix. Stir and set aside.
7. Mix the peanuts, coconut, kaffir lime, 1 teaspoon of sugar, 1/4 teaspoon of
   the salt, and the other half of the olive oil.
8. Toast the peanut mixture in a large sauté pan over medium-low heat
   for 3 to 4 minutes, stirring constantly. The coconut and peanuts will toast,
   somewhat unevenly, to a golden brown.
9. Turn off heat and set aside to cool. Just before serving, add the peanut
   mixture to the melon mix and stir gently to combine.
10. Serve in a large bowl, preferably at room temperature.

TUNISIAN CHICKEN KEBABS WITH RAISINS AND OLIVES

Serves 4

INGREDIENTS

• 2 pounds boneless, skinless chicken breast
• 4 ounces (1 cup) Peppadew peppers + 1/4 cup of its juice
• 1 large red bell pepper, roasted, peeled and seeded
• 1/2 cup extra virgin olive oil
• 1/2 cup dry currants plumped in 1/4 cup water (reserve water)
• 1 tablespoon kosher salt
• Tunisian Relish (Recipe Follows)

PROCEDURE

1. Cut the chicken into 1-inch cubes and place in a medium mixing bowl. Set
   aside in the refrigerator until ready to marinate.
2. Place Peppadews, bell pepper, oil, currants and salt into a blender and
   purée on high speed until smooth and emulsified. Pour half of this
   onto the chicken and mix well.
3. Return the chicken to the refrigerator and let marinate for at least 30 minutes,
   or up to 4 hours.
4. Reserve the remaining marinade to use later on.
5. Meanwhile, make the relish. Set aside.
6. Assemble your kebabs by placing 4 to 6 cubes of chicken per skewer. Continue
   until all of your chicken is used up.
7. Salt your skewers to taste and then cook them on a barbecue grill or on a
   hot griddle, turning them so that they brown on all sides. They will cook
   for approximately 5 minutes.
8. Remove from the grill, brush with the reserved marinade, and top with a spoonful of the relish.

TUNISIAN RELISH

INGREDIENTS

• 1/2 cup dried currants or black raisins, plumped in warm water (discard water)
• 1 cup pitted green olives, such as Manzanilla, chopped
• 1/2 cup Peppadew peppers, finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup aged sherry vinegar, such as Jerez
• 1/2 teaspoon kosher salt

PROCEDURE

1. Place all of the ingredients into a bowl.
2. Stir well to combine.
3. Set aside.

COCONUT CURRY CARAMEL CORN

Makes 18 Cups

INGREDIENTS

• 3/4 cup popcorn kernels
• 3 tablespoons canola oil
• 2 cups Candied Peanuts (Recipe Follows)
• 1-1/2 cups shredded, unsweetened coconut, toasted
• 1 cup (2 sticks) unsalted butter
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon mace or nutmeg
• 1/2 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seed
• 1 teaspoon black mustard seeds
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 3 tablespoons chopped curry leaf (optional)
• 1-1/2 teaspoons salt
• 1/2 teaspoon baking soda

PROCEDURE

1. Preheat oven to 250°F.
2. Prepare an extra large mixing bowl (not plastic) by spraying liberally with olive oil spray. Set aside.
3. First, pop the popcorn.
4. In a large, heavy-bottomed pot, over medium-high heat, place the oil and the corn kernels.
5. Cover and keep over heat, shaking occasionally, until popping begins (approximately 5 minutes).
6. Once popping starts, shake continuously over the heat until popping slows down dramatically (another 3 to 5 minutes).
7. Remove from heat but continue shaking until popping stops entirely.
8. Uncover and transfer the popcorn into the prepared mixing bowl. Try not to let any un-popped kernels into the bowl.
9. Add the toasted coconut.
10. Prepare the candied peanuts and add to the bowl. Set aside.
11. Before beginning the caramel process, spray a rubber spatula, wooden spoon and 2 cookie sheets liberally with olive oil spray.
12. In a medium saucepot place the butter, brown sugar and corn syrup. Heat over medium-high heat, stirring occasionally with the sprayed rubber spatula, until butter is melted.
13. Continue cooking, stirring constantly at this point, being careful not to splatter the hot caramel. When the mixture thickens or the temperature on a candy thermometer reaches 255°F, turn off heat. If you do not have a candy thermometer, you will know when it is ready when the bubbles of the mixture get noticeably larger and slower (approximately 7 minutes).
14. Add the salt, baking soda, and all of the spices. Stir quickly to incorporate and pour immediately over the top of the popcorn mixture.
15. Stir with your sprayed wooden spoon until all of the popcorn is well coated.
16. Divide onto the 2 prepared cookie sheets and spread out evenly.
17. Bake for 1 hour, stirring every 20 minutes and rotate the pans in the oven, if needed, to keep from burning.
18. Remove cookie sheets from the oven and let cool to room temperature. Popcorn will crisp as it cools.
19. When cool, you can serve immediately, or package in airtight bags for storage.

CANDIED PEANUTS

INGREDIENTS

• 2 cups peanuts
• 2 Tablespoons coconut milk
• 1 Tablespoon chopped kaffir lime leaf (approximately 10 leaves)
• 1/2 teaspoon salt
• 2 Tablespoons brown sugar
• 1/4 teaspoon reshampati or cayenne chile powder (optional)

PROCEDURE

1. Place all of the ingredients in a small mixing bowl and stir to combine.
2. Place the mixture in a non-stick sauté pan and cook over high heat for
   approximately 2 minutes, undisturbed, until the nuts have started to brown and toast.
3. Stir, and continue to stir occasionally, over the same level heat for another
   5 minutes, or until the peanuts have browned. The nuts will brown unevenly
   and the pan may smoke slightly from the coconut milk, this is all ok if you
   are stirring continuously.
4. Remove from heat and transfer to a plate, at room temperature, to cool. The nuts
   will still be somewhat moist at this point.
5. Once the nuts are cooled, break them up and add them to the popcorn/coconut mixture.
   Stir and set aside while you prepare your caramel.