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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

01:20

American Lamb Chops with Pecan Dukkah and Salsa Verde

The Culinary Institute of America ·

2021/11/07

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah. Get the Recipe and watch the full series with closed captioning here:

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01:54

Shrimp and Watermelon Poke Bowl

The Culinary Institute of America ·

2021/11/06

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 and watch the full series with closed captioning here!

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02:09

Napa Valley Red Wine and Port Lamb Shanks

The Culinary Institute of America ·

2021/11/06

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results. Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanlamb/redwinelambshanks/

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01:59

Watermelon Sushi with Fried Shallots and Ginger Lime...

The Culinary Institute of America ·

2021/11/05

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 and watch the full series with closed captioning here!

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01:42

Watermelon Ice Pops

The Culinary Institute of America ·

2021/11/04

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 and watch the full series with closed captioning here!

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01:55

Icy Spicy Thai Watermelon Mojitos

The Culinary Institute of America ·

2021/11/03

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

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01:51

Watermelon Baked Beans with Watermelon BBQ Sauce

The Culinary Institute of America ·

2021/11/02

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! Get the recipe and watch the full series with closed captioning here!

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02:08

Tea Smoked Watermelon Bao with Pickled Watermelon...

The Culinary Institute of America ·

2021/11/01

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! Get the recipe and watch the full series with closed captioning here!

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01:50

Burrata with Basil Watermelon Foam and Smoked Olive Oil

The Culinary Institute of America ·

2021/10/31

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! Get the recipe and watch the full series with closed captioning here!

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01:56

Fried Whitefish with Diced Watermelon Chutney and...

The Culinary Institute of America ·

2021/10/30

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. Get the recipe and watch the full series with closed captioning here!

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01:32

Vietnamese Watermelon ”Boba” Tea

The Culinary Institute of America ·

2021/10/29

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. Get the recipe and watch the full series

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00:55

Watermelon Shrub

The Culinary Institute of America ·

2021/10/28

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. Get the recipe and watch the full series with closed captioning here!

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01:31

Candied Watermelon Rind

The Culinary Institute of America ·

2021/10/27

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. Get the recipe and watch a video with closed captioning here!

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02:08

Watermelon and Avocado Mosaic with Dungeness Crab Salad

The Culinary Institute of America ·

2021/10/26

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. Get the recipe and watch the full series with closed captioning here!

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01:31

Watermelon Rind Massaman Curry with Winter Vegetables

The Culinary Institute of America ·

2021/10/25

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. Get the recipe and watch the video with closed captioning here!

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01:08

Thai Watermelon Rind Noodle Salad

The Culinary Institute of America ·

2021/10/24

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. Get the recipe and watch the video with closed captioning here!

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01:45

Watermelon Popsicles with Coconut, Ginger, Kaffir...

The Culinary Institute of America ·

2021/10/23

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

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01:16

Watermelon Agua Fresca

The Culinary Institute of America ·

2021/10/22

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! Get the recipe and watch the video with closed captioning here!

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02:24

Latin-Inspired Watermelon Salad with Pickled...

The Culinary Institute of America ·

2021/10/21

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. Get the recipe and watch the full series with closed captioning here!

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01:32

How to Make Watermelon Molasses

The Culinary Institute of America ·

2021/10/20

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. Get the recipe and watch the full series with closed

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