Fried chicken livers and pigs' ears; caramelized watermelon and Tabasco pepper jelly.
Finally the watermelons in my mother's garden are ripe - and seeded, which is harder to find these days, especially if you live somewhere where most of the watermelons are brought in from elsewhere. Seedless watermelons may be more convenient, but are less flavorful.
One of the luxuries of a deep-fryer is fried chicken livers, one of the cheapest proteins in the store. I've mostly had them at roadside stops like the Frog City Travel Plaza in Rayne, Louisiana. At home I usually serve them with watermelon pepper jelly, but this year I took chicken livers (and pigs' ears) out of the freezer to make room for other things, and didn't have any watermelon pepper jelly on hand - so I made a sort of a la minute version, by chopping some watermelon straight into a pan on high heat while the livers fried, and stirring it as it browned. Removed it from the heat, added a spoonful of Tabasco pepper jelly which reduced quickly in the hot pan, and tada.
The thing to remember about cooking watermelon is that it's related to squash, and that vegetal flavor can become pronounced when it cooks. Strong flavors cover it up, which is why it works fine in pepper jelly, and why watermelon-based barbecue sauce works better than watermelon-based pizza sauce.