Archive for the 'Watermelon' Category

Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche.

Get the recipe here, or visit: http://www.ciaprochef.com/watermelon/WatermelonConsomme

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Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon. Serve the chutney with proteins like pork, on a cheese board, or in a sandwich.

Get the recipe here, or visit http://www.ciaprochef.com/watermelon/WatermelonChutney

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The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic poke ingredients, and serves the salad inside a hollowed out watermelon cup.

Get the recipe here, or go to: http://www.ciaprochef.com/watermelon/WatermelonTunaPoke

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Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad

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This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, sesame seeds, lentils, green beans, mint and a soy dressing.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/BurmeseWatermelonSalad

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