What's For Dinner: Watermelon and Tomato Gazpacho and Fried Green Tomatoes

Well today marks the 34th day of 100 degree temps in Texas and I think I am officially over it. Even a day at the pool is hot, as the water has become more bath-like with each passing hour. Not kidding, this was my car thermometer after leaving it in the sun for a measly 75 minutes:

Correct, that reads 127 degrees! Yikes!

In an effort to cool off I have been taking a hiatus from my oven and only using the stovetop for cooking dinner. A few nights ago I made watermelon and tomato gazpacho and fried green tomatoes with shrimp ravigote. 

Watermelon and Tomato Gazpacho (recipe from Winslow's Wine Cafe)

2 whole Roma tomatoes

2 cups diced watermelon, seeded

1/2 jalapeno pepper

1 cucumber peeled and diced

1 tablespoon sherry vinegar (this was hard to find, but Central Market carries it)

1/4 cup extra virgin olive oil

salt and pepper to taste

crumbled feta cheese (for garnish)

mint leaves (for garnish)

Place the tomatoes, watermelon, jalapeno and cucumber in a blender and process until smooth. Add sherry vinegar and mix until blended. Slowly add the olive oil through the opening in the blender cap until mixture is emulsified. Season with salt and pepper (I actually did this right before serving). Chill for two hours. Pour into chilled bowls and garnish with feta and mint.

Fried Green Tomatoes with Shrimp Ravigote (recipe from the now closed Go Fish Ocean Club restaurant in Dallas)

Oil for frying (I used olive oil)

2 cups flour

2 tablespoons creole seasoning

1 cup buttermilk

3 green Texas tomatoes cut into 1/4-inch slices (for a total of 12 slices)

Salt and pepper

Shrimp ravigote (recipe below)

In a tall, heavy-sided saucepan heat oil (2 inches deep) to 350 degrees. You can use a candy thermometer to test the temperature. Mix the flour and the seasoning: divide into two bowls. Pour buttermilk into a third bowl. Have all three bowls set up near the stove. Season tomato slices with salt and pepper. Dredge in the first flour bowl, then in the buttermilk then in the second bowl of flour. Fry for about 2-3 minutes, until the tomato turns brown and is slightly soft in the center. Give the oil time to return to 350 degrees between batches. Remove and place on a plate covered with a paper towel. Spoon shrimp ravigote onto the tomatoes and top with another tomato. You could also make a tower, which is what they used to do at Go Fish, but I prefer a smaller "fried green tomato sandwich."

Shrimp Ravigote

Mix together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon creole mustard, 1 tablespoon chopped parsley, 1 tablespoon chopped capers, 2 teaspoons minced red onion and 2 cups shrimp (cooked and chopped)

Bon Appetit!