New town, new tastes, new challenges. That’s part of the fun of moving to Austin and prepping meals together around this cookery. It all started with the bargain purchase of “Cooking from the Hip,” by Cat Cora. I couldn’t resist adding this cookbook to the cookery collection. It was marked down last week to $3.99 at Borders.
One of the author’s spectacular recipes has earned a place in our repertoire, though at some additional cost. With my husband working elbow to elbow with me on this dish, our temperatures (mostly his!) rose over a grilling dispute. He is a purist about the grill. I borrow it once in a while but he claims it. He heats up any time I ask him to throw vegies or bread on in addition to meat. The grill man nearly reached boiling point when I wanted to grill the watermelon for this recipe, along with the shrimp. Cat Cora’s Grilled Watermelon and Shrimp is one hot dish, designed to be super-easy to prepare. If you can side-step the grilling disputes, it is easy. Food Network shares this recipe here: