Corn And Cantaloupe Chopped Salad Recipes

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RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD



Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad image

Provided by Rory Schepisi

Categories     main-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 25

3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar
4 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided
1 cup (2 sticks) butter, room temperature
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
1 tablespoon chopped fresh chives
8 large ears of fresh corn, husked
1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch-thick slices
Honey
Cayenne pepper
1/4 cup red wine vinegar
1 orange, juiced and zest grated
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 bunches fresh Italian parsley, leaves only, thoroughly cleaned and dried
Orange wedges, for garnish

Steps:

  • For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
  • Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
  • Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
  • Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
  • For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
  • Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
  • Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
  • Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
  • For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
  • For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
  • In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.

CANTALOUPE SALAD



Cantaloupe Salad image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 10 servings

Number Of Ingredients 7

2 cups diced cantaloupe
1 cup crumbled feta cheese
1 handful mint leaves, chopped, plus sprigs, for garnish
8 ounces diced prosciutto
2 tablespoons olive oil
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt

Steps:

  • Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!

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