Bacon & Melon Recipe

Prepare quick pickle: in a small saucepan combine rice vinegar, water, sugar and kosher salt. Warm until sugar and salt dissolve, about 1–2 minutes. Remove from heat, add jalapeño rings, and let cool to room temperature (about 15 minutes). Transfer with brine to a small jar and refrigerate until ready to use; will be ready in 15 minutes.

Preheat oven to 400°F (200°C). Toss peeled garlic cloves and shallots with 1 tsp neutral oil and place on a small sheet pan. Roast until deeply browned and almost blackened, about 25–30 minutes, turning once halfway through so they char evenly.

When fully charred, allow to cool slightly, then transfer to a small saucepan over low heat and continue to gently char for 3–5 minutes to deepen the ash (optional) or place on a heat-proof sheet and, using a spice grinder or mortar and pestle, grind to a fine powder. Sift through a fine mesh to remove larger pieces. You should yield roughly 1–2 teaspoons of allium ash. Store in an airtight container until plating.

In a small bowl combine mayonnaise, wasabi paste, lemon juice, minced garlic and salt. Whisk until smooth. If too thick, add up to 1 tsp water to reach a pipeable/drizzling consistency. Taste and adjust acidity or wasabi heat. Transfer to a squeeze bottle or small bowl for plating.

If using store-bought unagi sauce, mix it with 1/2 tsp soy and 1/2 tsp mirin to balance sweetness and salt. Warm gently in a microwave or small pan for 10–20 seconds to make it glossy and slightly thinner for brushing.

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. Pat melon wedges dry with paper towel so bacon will crisp.

Wrap each melon wedge with one bacon slice; secure with a soaked toothpick. Place wrapped wedges seam-side down on a parchment-lined sheet pan (or on the grill pan seam down).

If baking: bake 12–15 minutes, flip and brush each with a little unagi glaze, then bake 5–8 more minutes until bacon is crisp and glaze is sticky. If pan-searing: place seam-side down and cook 2–3 minutes per side until bacon browns, reducing heat if bacon catches; brush glaze in the last minute to caramelize.

Remove from oven/pan and let rest 2 minutes on the tray. Brush a final light coat of unagi glaze for shine and flavor.

Place 3–4 bacon-wrapped melon pieces per serving on a platter or individual plates.

Drizzle wasabi aioli in a zigzag or dot pattern around and over the melon pieces (about 1 tsp per piece).

Arrange 6–8 pickled jalapeño rings over each portion, distributing evenly so each bite gets acid and heat.

Lightly dust each plate with a pinch of allium ash (about 1/4 tsp per serving) focusing on the melon tops for visual contrast and smoky onion-garlic flavor.

Sprinkle toasted sesame seeds and microgreens. Finish with a small grind of black pepper and, if desired, a few extra drops of unagi sauce for gloss.

Serve immediately while bacon is warm and crisp. Suggested serving: appetizer portion of 3–4 pieces per person.