Ahi On The Barbie

It's Memorial Day and we all have the excuse to take the day off of work and play. I am looking forward to that communal scent of barbecue charcoal that is sure to waft throughout the afternoon.

Owner of East Meets West Cateringis encouraging everyone to step out of the normal hot dog and hamburger box today to make this day truly memorable.

"Think of the grill as a blank canvas," he urged. "There is so much you can do over a little hot fire to spice up your normal fare and give your family and friends something to eat that's out of the ordinary and creative."

His idea for the day comes from an appetizer he served up recently at an Indian Wells Slow Foods conference and mixes watermelon -- a traditional American outdoor staple -- with ahi, a cut of meat that is more exotic than the everyday beef.

Chef Aaron's Memorial Day Grill

Cut up a watermelon and ahi steaks into equal size slabs, one per person in your party. Put the watermelon pieces somewhere to keep them cool. Reserve all the watermelon juice that seeps out while you are cutting it and put in a bowl.

Mix in capers, parsley, thyme, minced shallots, black pepper, a tiny bit of mustard, and equal parts of balsamic vinegar and olive oil to create a marinade to your taste. Soak the ahi steaks in this mixture as you fire up the grill very hot. Sear the ahi for ten seconds a side as you flip once to get marks on both side and another to get crisscross marks on each side, forty seconds top.

Slice the ahi and lay across the top of the watermelon after putting down a bed of baby arugula on the watermelon first. Sprinkle a little cotilla cheese, chives and sesame seeds on top. You can also make a watermelon molasses to serve over the top in a drizzle if you take more reserved watermelon juice and reduce it in a pan for as long as possible at as lowest heat possible till it creates a plum colored "molasses" like syrup.

Grill up some corn to accompany and you've got yourself a meal.