Archive for the 'Watermelon' Category

Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich.

Recipe at: http://www.ciaprochef.com/watermelon/ChickenKebabs

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Watermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, and is a great way to extend the shelf life of your watermelon! Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this beautiful deep red Watermelon Molasses.

Recipe at: http://www.ciaprochef.com/watermelon/WatermelonMolasses

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Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and salty cotija, toasted pepitas and cumin seeds, smoky fire-roasted poblano chiles, cilantro, and a lime vinaigrette.

Recipe at: http://www.ciaprochef.com/watermelon/WatermelonSaladwithPoblanos

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Watermelon Agua Fresca

True to their name, watermelons are 92% water, and are a refreshing ingredient in a variety of beverages. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Watermelon Agua Fresca. It’s delicious on its own, or as the base for a number of cocktails. Chef Rebecca recommends adding rum or tequila! 

Recipe at: http://www.ciaprochef.com/watermelon/WatermelonAguaFrescas

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Frozen desserts are one of the hottest menu trends today. Watermelon juice brings beautiful color and delicious flavor to popsicles, shaved ice or other frozen treats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Thai Watermelon Popsicles with Coconut, Ginger, Kaffir Lime and Chili. The mixture can also be frozen in ice cube trays. These colorful and flavorful ice cubes can be served in the beverage of your choice, such as Watermelon agua fresca, limeade, or a watermelon cocktail.

Recipe at: http://www.ciaprochef.com/watermelon/WatermelonPopsicles

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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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