Burrata and Ham & Crispy Black Bass

CHILDREN'S RECIPE: Burrata and Serrano Ham with Olives and Cantaloupe

Ingredients:
Burrata
Serrano Ham
Castelvetrano Olives
Cantaloupe

Method of Preparation:
Ball the Cantaloupe, take sliced Serrano ham, and olives and Skewer them on a wooden skewer.
Use the Cantaloupe Sauce and spoon on the plate. 
Lay the skewer on top of the sauce on the plate.
And add the Burrata next to the skewer.


FAMILY RECIPE: Crispy Black Bass, Cantaloupe, Olives, Feta and Herbs

Ingredients:
Cantaloupe Sauce

1 cup Clean and cut in to cubes Cantaloupe
1 cup Vidalia Onions
2 ea Garlic cloves
½ cup Champaign Vinegar
1 ea Jalapeño Chile no seeds

Method of Preparation:
Cook out the onions, garlic, Chile, deglaze with vinegar. Then add the cantaloupe stern in and blend. 

Ingredients:
Olive
1 ea Shallot chopped fine
1 ea Jalapeño chopped fine
½ cup Red wine vinegar
½ cup Cilantro chopped fine
½ cup Flat leaf parsley chopped fine
¼ cup Oregano chopped fine
½ cup Extra virgin olive oil
1 cup Cantaloupe Olive chopped
1 cup Feta Cheese cubed in ¼ inch 

Method of Preparation:
Combine let sit.

 

Ingredients:
1 ea 2 pound Bass skin on
1 cup Extra Virgin Olive oil
1 tsp Course Sea Salt
1 ea Lemon

Method of Preparation:
In a pan sear the bass skin side down until crispy, turn over to flesh side for 30 seconds

On the plate spread the Cantaloupe on the plate place the bass skin side up and spoon the chimichurri over the fish.