From: Jeff Fournier, 51 Lincoln, Newton Highlands, MA. Yield: 4-6 servings.
1 seedless watermelon
1 bottle cream sherry
1 lb. unsalted butter
to taste, salt and pepper
Cut watermelon into 3 pieces. Place in hotel pan. Season generously with salt and a little pepper. Slice butter into roughly 6 pieces. Place on and around watermelon. Pour sherry and ½ 750-ml bottle of water into the hotel pan. Cover with aluminum foil and bake in a 350°F oven for 2½-3 hours.
1 Spanish onion
½ bunch cilantro
3 oz. sazon (seasoned salt mixture)
as needed, oil
Cut eggplant into 8 pieces and score. Julienne the onion. Mix all ingredients, then placae on sheet tray lined with parchment paper. Bake in a 350°F oven for 20-25 minutes.
1 lb. masa repa
16 oz. hot water
1 Tbsp. salt
2 oz. cream cheese or feta cheese
as needed for frying, oil
Mix all ingredients. Form into patties 2” in diameter. Fry in 350°F oil until crispy on the inside. Cover with feta cheese for queso arepa.