Posted in Watermelon on Sep 10th, 2019
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubble tea, extra delicious! Kids and adults alike love this sweet, creamy watermelon tea with its refreshing watermelon pearls. You’ll need a Parisian knife or small melon baller to make your watermelon pearls.
Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonbobatea/
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Posted in Watermelon on Sep 9th, 2019
Take traditional fish and chips to a new level: Fried Whitefish with Diced Watermelon Chutney and Watermelon Rind Tartar Sauce. You’ll love the combination of this sweet spicy chutney, the acidic tartar sauce, and crispy fried fish. This recipe also helps reduce food waste by using both the flesh and the rind of the watermelon.
Go to recipe page: http://www.ciaprochef.com/watermelon/friedfishwithwatermelonchutney/
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Posted in Watermelon on Sep 8th, 2019
Here’s a sweet twist on a classic caprese salad: Burrata with Basil Watermelon Foam and Smoked Olive Oil. Chef Rebecca Peizer from The Culinary Institute of America replaces traditional tomato and mozzarella salad with watermelon and burrata, and tops it with a fun and flavorful basil watermelon foam. You can also use the watermelon foam to garnish a cocktail!
Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonfoamsalad/
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Posted in Watermelon on Sep 7th, 2019
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious vegetarian twist on bao, using tea-smoked watermelon in place of traditional pork belly. Compressing the watermelon gives it the perfect texture to stand in for the protein in this dish. Enjoy this unique shared appetizer at your next party!
Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonbao/
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Posted in Watermelon on Sep 6th, 2019
Watermelon and BBQ are a match made in heaven. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious BBQ sauce infused with the sweet fruity flavor of watermelon. You can use this tasty watermelon sauce on any of your favorite BBQ dishes, or in Watermelon Baked Beans. This dish is a great addition to your BBQ menu!
Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonBBQsauce/
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Posted in Grapes on Sep 2nd, 2019
This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer.
Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/
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Posted in Grapes on Sep 1st, 2019
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.
Recipe at: http://www.ciaprochef.com/grapes/farrograpesalad/
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