Archive for the 'Watermelon' Category

Watermelon Ice Pops

Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make Watermelon Ice Pops. Chef Mai was inspired to create this recipe after slurping down many watermelon-passionfruit drinks on a recent trip to Vietnam. It’s a fun dessert and also a great garnish for drinks-- with or without alcohol. The brilliant red juice makes these Watermelon Ice Pops a beautiful and refreshing treat.

Get the recipe: http://www.ciaprochef.com/watermelon/watermelonicepop/

Watch Now:

Read Full Post »

Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make a unique, fun and refreshing Icy Spicy Thai Watermelon Mojito. Growing up in Vietnam, Chef Mai fondly remembers neighborhood street vendors selling freshly cut watermelon wedges, ready to be dipped in pounded salt and chilies. This Icy Spicy Mojito is inspired by those flavors: rum, vodka and watermelon work their magic when blended with Asian spices and herbs. Feel free to jazz it up with fun garnishes like a carved, sizeable chunk of watermelon, or even a watermelon satay!

Get the recipe: http://www.ciaprochef.com/watermelon/watermelonmojito/

Watch Now:

Read Full Post »

We’ve all heard about poke and poke combos, but what about watermelon and shrimp?  Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, prepares this blissful bowl of smoky pan-seared shrimp, juicy watermelon, avocado, pineapple, edamame, sliced jalapeño, and fresh mint. The aloha spirit is all right here in this colorful, delicious and healthy Watermelon and Shrimp poke bowl!

Get the recipe: http://www.ciaprochef.com/watermelon/shrimpwatermelonpoke/

Watch Now:

Read Full Post »

Inspired by the dish bo luc lac, Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, makes Shaking Beef with Watermelon and Wilted Watercress. The recipe showcases the bold flavors and contrasting textures of the Vietnamese kitchen. In a fiery hot pan, she sizzles the spiced beef and then quickly serves it with cool watercress and crunchy watermelon. This Asian beef salad is cool and refreshing, but also unbelievably savory and satisfying at the same time.

Get the recipe: http://www.ciaprochef.com/watermelon/shakingbeef/

Watch Now:

Read Full Post »

What looks like prime cut of maguro tuna is actually juicy watermelon sushi pieces topped with Fried Shallots and Ginger Lime Dressing. Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make this fun appetizer. This dish really shows just how versatile watermelon can be!

Get the recipe: http://www.ciaprochef.com/watermelon/watermelonsushi/

Watch Now:

Read Full Post »

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/  

Watch Now:

Read Full Post »

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/

Watch Now:

Read Full Post »

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/

Watch Now:

Read Full Post »

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/

Watch Now:

Read Full Post »

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/

 

Watch Now:

Read Full Post »

This Thai Watermelon Rind Noodle Salad with Mint, Peanuts, and Shrimp uses shredded watermelon rind instead of more traditional green papaya as the “noodles.” Watermelon is a cousin to the cucumber and pairs well with Southeast Asian flavors. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this refreshing and healthful salad.

Go to recipe page: http://www.ciaprochef.com/watermelon/thaiwatermelonrindsalad/

Watch Now:

Read Full Post »

Watermelon Shrub

Fermented beverages and shrubs have become popular because of their refreshing zingy flavor as well as their health benefits. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this watermelon shrub with watermelon juice, sugar and vinegar. You can enjoy the brightly flavored shrub simply mixed with sparkling water, in cocktails, salad dressings or as a glaze for meats.

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

Watch Now:

Read Full Post »

Watch Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables. Watermelons are in the gourd family, and pair well with other winter vegetables and warm spices.  

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

Watch Now:

Read Full Post »

Candied Watermelon Rind

Don’t throw away that watermelon rind! Watch as Chef Rebecca Peizer from The Culinary Institute of America makes candied watermelon rind, perfect as a garnish on a watermelon cocktail, dipped into chocolate, or topped onto your favorite dessert.

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

Watch Now:

Read Full Post »

This Watermelon and Avocado Mosaic with Dungeness Crab Salad dish is as beautiful as it is delicious. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a “tile” of cubed avocado, and red and yellow watermelon.  

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

Watch Now:

Read Full Post »

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

Watch Now:

Read Full Post »

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

Watch Now:

Read Full Post »

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

Watch Now:

Read Full Post »

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

Watch Now:

Read Full Post »

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

Watch Now:

Read Full Post »

- Older Posts »

Play this podcast on Podbean App