Watermelon, Charred Corn & Basil Salad with Bacon
Pair with Rodney Strong Rosé of Pinot Noir
10 cups seedless watermelon, cut into 1 1/2-inch chunks
2 cups yellow corn - cut from cob
1/3 cup extra-virgin olive oil plus more for drizzling
4 tablespoons fresh lemon juice
freshly ground pepper
1 cup coarsely torn basil leaves
1 cup of high quality smoked bacon – cut into bits and crisped
Flakey sea salt
Chill the cut watermelon. Heat a large skillet over medium-high heat for 3 minutes. Sprinkle half the corn over the bottom of the pan; careful, as the corn may pop out of the pan. Stir after one minute, and cook for an additional 30 seconds, or until corn is charred fairly well on 1-2 sides. Remove to plate to cool, and repeat with remaining cup of corn.
Lay the watermelon out on a large platter, sprinkle the charred corn over the surface. Whisk together the olive oil and lemon juice and season with salt and pepper. Drizzle the over the watermelon. Top with the basil leaves and the bacon. Crumble a little sea salt over the top and drizzle with about a tablespoon of olive oil. Serve.
Grilled Black Cod with Summer Herb Butter
Pair with Rodney Strong Sonoma Coast Chardonnay
6 tablespoons unsalted butter, softened
½ teaspoon grainy mustard
2 teaspoons chopped basil
1 teaspoons chopped tarragon
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
Four 6-ounce skinless black cod fillets
Salt and pepper
Turn your grill on to medium high. In a small bowl, blend the butter with the mustard basil, tarragon, zest lemon juice. Season with salt and pepper, and refrigerate. Place the cod on a baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Cook about five minutes per side – do not move once placed, until ready to flip over. Remove to plate to and top with a dollop of the butter. Cheers!