From: Jeff Fournier, 51 Lincoln, Newton Highlands, MA. Yield: 4-6 servings.

1 seedless watermelon

1 bottle cream sherry

1 lb. unsalted butter

to taste, salt and pepper

Cut watermelon into 3 pieces. Place in hotel pan. Season generously with salt and a little pepper. Slice butter into roughly 6 pieces. Place on and around watermelon. Pour sherry and ½ 750-ml bottle of water into the hotel pan. Cover with aluminum foil and bake in a 350°F oven for 2½-3 hours.

Eggplant Chicharonne:

4 eggplants

1 Spanish onion

½ bunch cilantro

3 oz. sazon (seasoned salt mixture)

as needed, oil

Cut eggplant into 8 pieces and score. Julienne the onion. Mix all ingredients, then placae on sheet tray lined with parchment paper. Bake in a 350°F oven for 20-25 minutes.

Arepa:

1 lb. masa repa

16 oz. hot water

1 Tbsp. salt

2 oz. cream cheese or feta cheese

as needed for frying, oil

Jeff Fournier

Mix all ingredients. Form into patties 2” in diameter. Fry in 350°F oil until crispy on the inside. Cover with feta cheese for queso arepa.