Honeydew Melon With Roquefort Cheese Recipes

JELLO MELON WEDGES

Steps:

• Cut the melon in half lengthwise, remove seeds& dry center well with a paper towel Prepare Jello powder following package Instructions for 30 minute set.
• Place melon halves in small bowls and spoon the liquid jello into the centers, fill to the brim Chill until firm apprx 3 hours.
• Cut into wedges to serve.
• when placing on serving plates do it carefully so the jello stays on the melon wedge.

SPICY & SAVORY SWEET HONEYDEW MELON

Steps:

• In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
• All the syrup to cool to room temperature.
• Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
• Remove the basil stems from the syrup and discard.
• In a large bowl toss the melon with the chilled syrup.
• Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
• Drizzle with olive oil and serve.

HONEYDEW MELON WITH LIME JUICE

Steps:

• Cut the honeydew melon into wedges.
• Sprinkle lime juice on each wedge and serve.

FILET MIGNON WITH ROQUEFORT

Steps:

• In 12-inch skillet, heat oil on high until hot.
• On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
• Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once.
• Transfer steaks to 4 dinner plates; top with Roquefort.