Watermelon Barbecue Sauce

Watermelon Barbecue Sauced 1 cup diced seedless watermelon 1/2 c ketchup 2 TBSP fresh lime juice 2 TBSP dijon mustard 2 TBSP balsamic vinegar 1 TBSP light corn syrup 1/2 tsp tabasco sauce 1/2 tsp kosher salt 1/4 tsp black pepper 1/8 tsp red pepper flakes Puree watermelon in blender. Strain through a sieve. Discard solids. Simmer watermelon juice, ketchup, lime juice, dijon, vinegar, corn syrup, tabasco, salt, pepper, and pepper flakes in a small saucepan for 20 minutes.

Breakfast Pizza

Breakfast Pizza

6 strips of bacon
1 recipe pizza dough (follows) shaped into 2 balls and refrigerated at least overnight
1/2 cup grated parmesan cheese
2 cups grated mozzarella cheese
6 eggs
kosher salt
black pepper
2 TBSP minced flat leaf parsley
2 TBSP minced chives
2 whole scallions, thinly sliced
1 shallot, minced

Heat a large saute pan over medium high heat, add bacon and fry until crisp. Drain on paper towel to remove excess fat and then chop into bite sized pieces. Reserve 1 tsp of bacon fat and saute shallot until softened.

Lightly dust a work surface with flour. Stretch out one ball of dough to a 10 to 12 inch round. Place dough on a pizza peel sprinkled with corn meal. Sprinkle with 1/4 cup parmesan, 1 cup mozzarella, and half of the bacon and shallots. Crack three eggs on top. Season with salt and pepper. Slide pizza onto a baking stone in an oven preheated to 450 degrees. Bake for 8 to 12 minutes. Let cool two minutes and then sprinkle with half of the parsley, chives, and scallions. Serve immediately. Repeat with other ball of dough and remaining ingredients.

Grilled Shrimp and Watermelon Wedges

For the relish: 1/2 cup seeded. diced red tomato 1/2 cup seeded, diced yellow tomato 1/4 cup kalamata olives, pitted and halved 1/4 cup sliced scallions 1/2 cup white wine vinegar 2 TBSP minced shallots 1 tsp dijon mustard 5 TBSP olive oil For the Salad: 4 slices seedless watermelon wedges, about 1 1/2 inch thick 16 large shrimp, peeled and deveined, tails left on Preheat grill to medium hugh Combine red and yellow tomatoes, olives, and scallions in a bowl. Whisk together vinegar, shallots, Dijon, and oil in a small bowl until emulsified. Season with salt and pepper. Pour vinaigrette over tomatoe mixture, stir to combine and set aside. Grill watermelon and shrimp until melon is marked and shrimp are pink. About 2 minutes per side. Remove from grill. Place a watermelon wedge on each plate. Top with four shrimp and tomato relish.