Watermelon Salad with Bacon and Feta

While you can buy watermelons year-round, it’s just not a good idea to purchase a melon in the winter. Chances are, these melons are the tail-end of a second-field crop from Central America and will look and taste like pink cucumber. I’ve gotten decent melons at the tail end of May, and I’ve even had a few November melons from the Missouri boot heel that were really good, but as a general rule, melon season in the American South corresponds quite neatly with our hurricane season, which runs from June through September, with August the peak month. It’s also not a good idea to buy seedless watermelons because watermelon seeds release an enzyme that promotes the ripening process. You’ll find people who’ll tell you a seedless watermelon can taste just as good as one with seeds, but in my personal experience this simply does not hold true.

Buy a watermelon that is proportionate; do not get one that is narrow at one end, because the smaller end will be unripe; the stem and flower scab should both be in the very center of their respective ends of the fruit. Another good sign of a ripe watermelon is a yellow bottom, sure evidence that it has ripened on the ground. When it comes to thumping a watermelon, don’t thump it: knock on it; take your knuckles and rap on it like you would a door. Listen for a hollow sound, not a tight sound. It should be firm and heavy for its size.

Watermelon Salad with Bacon and Feta

Fry or broil lean bacon until crisp. Season with freshly-ground black pepper, break into pieces and sprinkle over chilled, cubed watermelon along with pieces of feta (you can also use a blue cheese for this). Sliced chilled cucumbers are a nice option. A little fresh lime adds zest to the flavors.

 

Hot and Sour Fried Cabbage with Bacon

Fry bacon until crisp, remove, drain and slice into small pieces. Chop or shred cabbage finely. Heat pan drippings, add cabbage and bacon with more oil (vegetable) as needed. Stir vigorously until cabbage is coated and just tender. Add hot pepper vinegar or hot sauce, ground black pepper and salt to taste. Finely sliced sweet onions–cooked or raw–are always a welcome option.

 

Potato Bacon Footballs

Season small peeled parboiled potatoes with salt and black pepper, wrap in bacon and bake in a hot oven until bacon is crisp. Dust with more pepper and serve as an appetizer with cole slaw and a light Pilsner. This is a great tailgate recipe.