Now that summer is heating up, here is a very refreshing recipe to cool you down. Courtesy of Betelnut Pejiu Wu restaurant in San Francisco, this recipe for Chilled Watermelon Salad with Watermelon Granité is prefect for lazy afternoons in the backyard or patio during the upcoming summer months. Enjoy!

6 to 8 Servings

Time: 30 Minutes

INGREDIENTS:

DRESSING:
2 cups orange juice
2 limes, zested and juiced
10 mint leaves, roughly chopped
2 oranges, peeled and cubed

WATERMELON:
1 seedless watermelon (about 8-10 lb)

GRANITÉ:
Remaining watermelon
Sugar - only if needed

GARNISH:
Sea salt
Zest of lime
Zest of orange

INSTRUCTIONS:

DRESSING:
Blend the dressing until the mint is finely chopped.

WATERMELON:
1. Peel 1/2 seedless watermelon, cut into 3/4-inch cubes and chill.
2. Toss the watermelon cubes with the dressing and place it in a glass bowl.

GRANITÉ:
1. Peel and and place the remaining watermelon in a blender. Process until smooth.
2. Add sugar if needed.
3. Place in a bowl and freeze. Check every 15 mins and scrape with a fork. Granité is ready when it turns into an icy slush.

PRESENTATION:
1. Scoop the granité on top of the watermelon cubes.
2. Sprinkle with sea salt and garnish with the lime and orange zests.
3. Serve immediately.

Dad’s special day is coming up…are you prepared? Why not cook for him? This is a fantastic recipe for Coca-Cola Braised Pork Ribs from the San Francisco Edition courtesy of Luella. It might sound a bit strange, but, trust us, it is absolutely delicious! When the sugar burns away, the Coca-Cola lends the gravy a thick, chocolate flavor. The recipe is very easy-to-make and is a great way to serve up the perfect meal on Father’s Day. 86 Recipes is also a great gift idea for Dad as well…but, hurry up…time is running out!

Coca-Cola Braised Pork Ribs

6 to 8 Servings

Time: 2 Hrs, 30 Mins

INGREDIENTS:
8 lb pork ribs
Salt and pepper
2 liters of Coca-Cola
1 gal chicken stock

INSTRUCTIONS:
1. Season ribs with salt and pepper.
2. In a deep, lightly oiled roasting pan, sear the meat on high heat until golden brown.
3. Remove the ribs from the pan and set aside.
4. With the pan still on high heat, pour 2 liters of Coke and reduce the liquid by 2/3.
5. Add chicken stock and bring to boil.
6. Place meat back into the liquid, cover and put in a 400°F oven for 2 hrs or until meat falls off the bone.
7. Rmove from the oven and let rest, preferably overnight.
8. When ready to serve, reheat in a 400°F oven until hot.
9. Remove meat from the pan, place remaining sauce on stove top at medium heat and reduce until syrupy.