By Ina Garten
In the summer, when watermelons are
sweet, this recipe makes a big pitcher of
mojitos, a refreshing drink with crushed
mint and freshly squeezed lime juice.
30 large fresh mint leaves, coarsely torn
3 or 4 thick slices of fresh watermelon
12 ounces light rum
½ cup simple syrup (see note)
6 tablespoons freshly squeezed lime juice
( 3 limes)
Mint sprigs and watermelon spears,
Use a mortar and pestle to mash the
mint leaves. Remove and discard the
rind and seeds of the watermelon. Put
the watermelon into a food processor
fitted with a steel blade and purée.
Put the mashed mint into a large pitcher
with 2 cups of puréed watermelon, the
rum, simple syrup and lime juice, and
stir to combine. Pour the mixture into a
pitcher for serving.
Place ice cubes in 6 glasses and pour
the mojito mixture into the glasses.
Garnish with fresh mint sprigs and
watermelon spears. Serve ice cold.
Makes 6 drinks.
Note: To make simple syrup, put 1 cup
sugar and 1 cup water in a small pan and
simmer until the sugar dissolves. Chill.
Recipe courtesy of Barefoot Contessa
How Easy Is That? (Clarkson Potter,
2010). All rights reserved.
Grilling tips from a master
WE ASKED COSTCO MEMBER Jamie Purviance, author of
Weber’s Way to Grill and several companion books, for his top
grilling tips for summer. Here are the techniques that separate
the masters from the masses.
Getting the grill going. Preheat the grill, with
the lid closed, on high for about 15 minutes until it
reaches about 500 degrees. That way, the grate is
hot enough so you can easily clean it, and it will
sear the food properly. And check: Do you have
enough fuel to do what you want to do? Whether
you’re talking about charcoal or gas, you don’t
want to run out halfway through the cooking time.
Prepping the food, part 1. Have all your food
prepped, ready to grill and within arm’s reach
before you start. It’s a problem to run back in the
kitchen and peel shrimp or purée herbs and so on.
You don’t want to leave your post.
Prepping the food, part 2. Let steak stand at
room temperature for 15 to 30 minutes to take the chill off. A very
cold steak right out of the fridge will take longer to cook, and the
longer it cooks the higher the chances of burning it or drying it out.
Choosing the right method. Use direct heat for small, ten-
der pieces of food that will cook within 15 minutes—fish fillets,
steaks, boneless chicken, vegetables
and hamburgers. Use indirect heat
for larger, tougher pieces that usu-
ally require much longer cooking
times—beef roast, whole chicken,
spareribs or baby back ribs. Use
both for some meats, such as bone-in chicken pieces or thick
steaks: Start them over direct heat to brown, then finish over
The Costco Connection
You can find all your summer cooking needs at
Costco, from fresh foods to grills. For more recipes,
see The Costco Way cookbooks at Costco.com;
click on "Costco Connection Magazine" and go to
"Recipes The Costco Way."