Melon + Faithfulness
By Craig Lieckfelt & Jameria Blain
David is telling a story about a time he was at a dinner at an small-upstairs restaurant, and the only thing they had on the menu was chicken. Every part of the chicken, and they also served chicken sashimi, raw slices of chicken.
“Ah. You’re so full of it!” exclaims Beth.
David shrugs it off, he’s used to it at this point, but he doesn’t quite understand why they don’t believe his recounting about the whole table eating raw chicken.
“I’m going to have the southwest pita today with a Greek salad.”
It’s the same order Sarah always requested, and David sends a look while he reads the menu as if to say, “Wow, way to be adventurous.”
Beth goes on to explain that she’s having, “A Western omelet with potatoes, sausage patties and a stack of flap jacks with some crispy bacon with vanilla ice cream.”
David face flashes with a look of intrigue. Now, that’s an order!
“What prompted all this food? “
Beth explains “I’m hungry, I feel like having some breakfast and dessert, but I don’t feel like French toast.
David questions why she didn’t ask for pancakes, perhaps maybe with fruit like honeydew, knobs of butter and maple syrup. Because Beth love pancakes.
And a dialogue soon takes place between Beth and David about the intricacies of pancakes and waffles and how these blatant dessert items even made their way to the breakfast menus in the first place.
“Do you think that at one point, pancakes and waffles were only on the dessert menu and someone asked for the dessert menu for breakfast? And then after other customers saw noticed people eating the pastries for breakfast, they begin requesting it too which started the “dessert for breakfast,” standard.” David pondered.
Beth disagreed, “The person went to breakfast after dinner and ordered dessert.”
“Hmmm, that’s possible as well.” David says.
Sarah looks between Beth and David, finding their conversation amusing.
Before David decides on what food he’s going to get, the waiter approaches and starts to explain the special for the day.
David is a little worrisome at first, specials at the diner…this is quite unusual.
The waiter starts to explain that the special is crab cakes with honeydew, sesame seeds and peppers.
The crab meat is fresh Alaskan King crab. The fisherman drops their nets and gather their daily catch, sometimes they will stay out to sea for a couple days. The crab is brought into the restaurant while it’s still alive, preserving the optimum freshness. The meat is sweet and delicious, with a subtle salt burst.
It’s paired with a miso paste that is made in small batches and is mixed with peppers, garlic, and onions. It’s breaded with the crumbs of a French country loaf and gently cooked in olive oil. Then it’s served with sesame seed-seasoned honeydew.
It’s the perfect balance of flavors, sweetness from the honeydew, saltiness from the crab and sour from the pickle. It has umami flavors from the miso and sesame and sounded quite delectable.
David looks at the waiter and is a bit speechless,
“I was gonna have the chicken salad, but I guess I’ll have my Peter moment and have faith in the special.”
David ate the special and it was far above and beyond anything he anticipated for lunch, and it made his day. Making him realize the beauty in taking chances every now and again.
Crab Cakes with honeydew
yields 4
Ingredients (crab cakes)
Crab meat 1 pint
Home made mayonnaise or store bought 1/2 cup
Orange bell pepper, diced 1/2 cup
Chives 3 tablespoon
Lemon Juice 1 Tablespoon
Dijon mustard 1 Tablespoon
Cayenne 1/4 teaspoon
Salt 1/2 teaspoon
Eggs 2 each
AP flour 1 cup
Bread crumbs 2 cups
ingredients (melon)
Honeydew Melon (small) 1 each
Olive Oil 1 teaspoon
Red wine vinegar 1 tablespoon
Salt 1/2 teaspoon
crab cakes
Mix the crab meat, mayonnaise, bell peppers, chives, lemon juice, Dijon mustard, cayenne, salt and pepper. Once completely mixed, form into golf ball size portions and then flatten to cakes. Put in AP flour then egg wash and finally bread crumbs and cook in a sauté pan with a think layer of oil. Brown on each side and then place on a sheet tray with a rack and cook in a 350F oven for 10 minutes. Season with salt and serve.
honeydew garnish
Cut the melon into long ribbons and place in a bowl and season with red wine vinegar, olive oil, chives, salt and sesame seeds and bundle and then plate.
