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For a great gin cocktail, try a Peppermelon, created by H. All you need is 4 parts honey to 1 part water.


Mixologists Notes: The balance of sweet and hot makes this cocktail uniquely refreshing with each sip demanding another.


  • 1.5 Ounces Bluecoat gin
  • .75 Ounce black pepper honey syrup, see directions*
  • 1 Ounce watermelon juice
  • .5 Ounce lemon juice


Calories Per Serving155

Folate equivalent (total)4µg1%

Peppermelon - Recipes

A universal Japanese flavored sweet/sour dressing that is used on many foods. It is the seasoning for making sushi rice, it is the salad dressing for the delicately sliced fresh vegetables in sunomono and namasu or it is the vinegar seasoning to use on vegetables for suzuke.

Combine sugar and white vinegar in a saucepan on low heat. Stir to dissolve sugar. Add salt to taste. Remove from heat as soon as sugar dissolves. Cool to room temperature. Basic Su can be prepared in advance and stored in the refrigerator.

This is a home-style recipe to experiment with bitter melon. Bitter melons are bitter! If you haven't acquired a taste for them, about a 3-minute parboil before adding them to a recipe will reduce the bitterness.

Slice bacon into 1/4 " thick pieces and sauté until done. Cut bitter melons in half lengthwise and remove seeds. Slice into 1/4 " thick pieces and add to cooked bacon. Add soy sauce, sugar and water and cook until desired doneness.

Bitter Melon with Egg and Tofu print

This recipe was shared with us by Terry Tsurue Combs. She learned to make it from Okinawan friends when stationed in Okinawa.

Cut bitter melon in half and scoop out seeds. Slice into 1/4 " thick pieces. Soak in cold water for 3 minutes and drain well. Cut tofu into small cubes. Heat the oil in a wok. Add bitter melon to hot oil and stir fry until bitter melon is soft. Add salt/pepper to taste. Add tofu and cook a minute longer. Add eggs and scramble with the bitter melon mixture until egg is set. Move bitter melon mixture to one side of wok. Add soy sauce to uncovered side of wok. When soy sauce is bubbling, mix all ingredients. Add bonita flakes and stir. Serve with hot rice.

Burdock or gobo is a long, fibrous root that can be eaten raw (sliced in salads) or cooked. A familiar recipe is Kimpira.

Scrape the exterior of the root with a sharp knife to remove the skin. Cut gobo into thin matchstick size. Soak gobo in water for 15 minutes and rinse. Do this a couple of times. Soak gobo in ice water, drain and pat dry (the gobo may be frozen at this point). Add oil to hot pan and sauté gobo for 3-4 minutes. Add all ingredients and cook until all the liquid is absorbed. Take off heat and add cayenne pepper.

Daikon Tsukemono (Radish Pickles) print

Most Japanese meals are served with vegetable pickles, tsukemono. The pickling is done in various methods depending on desired flavor and length of storage. Some are preserved for only 1-2 days to 5-10 years.

Cut daikon into 1/2 " x 1 1/2 " pieces. Pack daikon into a glass container. Bring salt, sugar and vinegar to a boil. Pour the hot vinegar solution over the daikon. Cover with lid. Refrigerate 3-4 days. Stir once or twice. This tsukemono is not intended for long keeping.

Deep Fried or Grilled Japanese Eggplants print

Japanese eggplants, nasubi, are often deep-fried, su-age, or grilled because of their full flavor and beautiful purple color. The flesh and skin are very tender and rarely bitter. Soaking eggplants in water will reduce or remove the bitterness.

For deep-frying, leave Japanese long eggplants whole and cut 3-4 slits through the skin and for Japanese round eggplants cut in half. Then deep fry until the center of the eggplant is soft.

For grilling, leave Japanese long eggplants whole and brush the eggplant with oil and poke a few holes through the skin. Put on a grill for about 15 minutes. Turn eggplants so they will cook evenly. If the skin gets charred, place the eggplants in cold water and peel off the charred skin.

Dip the cooked eggplants as you are eating them into the Ponsu sauce with grated daikon.

Grow soybeans in your kitchen garden for the freshest snack. Edamame is a good choice as an appetizer too. Bite on the cooked pod and out pops the beans.

Wash fresh podded soybeans. Add them to salted boiling water. Boil for 5 minutes or less. Taste test for the desired doneness.

Ichiyazuki (One night pickling) print

Ichiyazuki is a salt pickling and is the easiest, fastest and most popular way of pickling. Basically, vegetables are washed, sliced, salted and placed under a weight for about a day. You may prepare this in the morning and serve pickles at dinner. Raisins or chilies may be added for desired flavor. Salt is rinsed off the vegetable before serving. The vegetables are good for only 1-2 days.

For Chinese cabbage, wash nappa leaves. Sprinkle salt on leaves and massage salt into leaves (especially white mid ribs). Place nappa leaves in a deep pan or bowl. For sweet or hot flavoring, add raisins or chilies on the side of the leaves. Sprinkle salt on top of the nappa. Place a dish that will be able to sink down and place it on top of the nappa. Put a heavy weight on top of the plate. Another pan filled with water placed on top of the plate may be used as weight. When you are ready to eat the pickles, wash the leaves and squeeze out the water. Cut leaves into 1/2 " lengths.

Daikon tops, radish leaves, takana or mustard leaves. Follow the like nappa process described above. It is preferred not to use raisins or chilies for these spicy vegetables.

For cucumbers, they can be lightly peeled. Cut lengthwise in half and cut again 1/2 " crosswise. Sprinkle with salt and massage and follow like nappa described above. Cut to desired size before serving.

Kabocha can be easily prepared to fully enjoy the flavor and texture of the winter squash. It can be served hot or cold depending on the time of year.

Cut kabocha in half and remove stringy portion and seeds. Peel any skin defects. Slice into chunks approximately 1 1/2 " x 1 1/2 ". Place chunks with skin side down in a large pot. Add enough chicken broth or dashi to cover kabocha, add sugar and mirin. Cover with lid. Bring to a boil and reduce to medium heat for about 10 minutes. Add soy sauce and continue to cook for 7-8 minutes or until a fork can penetrate the kabocha. Uncover the pan and remove from heat. Let the kabocha set awhile so the chicken broth/dashi gets absorbed.

Roasted Kabocha (Japanese Pumpkin) print

This recipe is so simple and delicious you can hardly wait for next summer to grow more kabocha.

Heat oven to 475°F. Cut kabocha in half and remove stringy portion and seeds. Peel any skin defects. Slice into chunks approximately 1 inch x 1 inch. Place chunks of kabocha in a roasting pan. Drizzle with olive oil and salt to taste. Occasionally, toss kabocha to prevent burning. Roast for 15-20 minutes.

This is a miso dressing or dipping sauce that may be used on fresh or blanched vegetables. Experiment with different vegetables such as green onions (try them blanched), any green beans, asparagus, snow peas, yu choy, kailaan, etc.

Instead of using the vinegar and sugar ingredients, use the Basis Su you may already have prepared. Mix all the dressing ingredients until smooth. Add a little water to thin or to reduce the flavor if necessary. Miso Su can be prepared in advance and stored in the refrigerator.

This is a complete main dish to serve with rice and pickles. Here are a few kitchen garden recipes to add to your everyday menu.

Brown meat and add cut tomatoes. Cut vegetables into large chuck sizes and add a little water so the stew will not burn. Bring to a boil and then simmer until desired doneness. Add a little soy sauce and sugar to taste.

Brown meat and add sliced onions. Cut nappa into 1" slices. Add the white mid ribs first and then the leaf parts. Add tomatoes and a little water so the stew will not burn. Bring to a boil and then simmer until desired doneness. Add sugar to taste.

This uncomplicated citrus flavored dipping sauce can be used for salads, tempura vegetables, shabu-shabu, yosenabe and mizutaki.

Combine all sauce ingredients. Try adding grated daikon (drained) to individual sauce dishes and pour Ponsu sauce over it. Serve at room temperature and store in the refrigerator.

Trim the top off the turnip to make a flat base. Place 2 pencils or other sticks on a cutting board to stop the knife from cutting all the way through the root. Place the turnip on its top (now a flat base) between the sticks. With a sharp knife, make 4 to 6 cuts the full length of the turnip ending carefully at the sticks. This way there will be a piece of turnip intact to hold it together. Turn the root 90° and make another 4 to 6 cuts, stopping at the sticks. Repeat this with all the turnips.

Put the cut turnips in a bowl, sprinkle with salt and lightly massage it in. Place a plate that is smaller than the diameter of the bowl on top of the radishes. Put a weight on top of the plate to force some of the liquid out. After 30 minutes remove the plate and drain the liquid.

Stir the vinegar and sugar together until dissolved, heating a little if necessary. Pour over the turnips and leave at least 8 hours or longer to marinate.

Drain well before serving. Use with green leaves as a garnish.

Crunchy and delicious Sanbai Zuke pickles. Auntie Aki has made this tsukemono for many years and we wanted to share this recipe with our customers. Try, and enjoy!

Wash all vegetables thoroughly. Cut daikon, cabbage, cucumber, and carrots into small bite-size pieces. Salt vegetables. Place weight on top of vegetables and set over night. Next day, drain vegetables and squeeze water from vegetables. Set aside.

Soften kiri konbu by soaking in water. Cook dry renkon until tender yet crunchy. Cool renkon. Cut kiri konbu and renkon into small pieces. Add to vegetables.

Combine sugar, soy sauce, and vinegar in sauce pan. Heat until sugar is dissolved. Add ginger and chili peppers. Remove from heat and cool slightly.

Add vegetable mixture to sauce and let set for 1 hour, mix occasionally. Drain sauce (and save) from vegetable mixture. Bring the drained sauce to boil and cool slightly. Add the vegetable mixture to sauce. Do this process 2-3 times until vegetable mixture is to desired flavor. Place in sterilized jars. Refrigerate. Pickles are ready to eat in 3-5 days.

Sesame Seed Dressing for Steamed/Boiled Vegetables print

This nutty sesame dressing will complement almost any vegetable. Try growing sesame seeds in your garden!

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing.

For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

This is a hot-pot method of cooking derived from a Mongolian style. Shabu-shabu can be cooked at the stove or table using a cast iron pot or shabu-shabu ceramic pot. A favorite dish served during cold winter months. Enjoy cooking shabu-shabu together with family and guests.

Cut vegetables to desired size. Pour chicken broth or water (water will make a lighter broth from all the meats and vegetables being cooked) into cooking pot to cover the quantity of items being cooked. Bring chicken broth to a boil. Add meats, and cook until it is slightly done. Add vegetables and cook until desired. Dip meat and vegetables as you are eating them into the Ponsu sauce with grated daikon.

Sour Leaf Chin Baung Kyaw print

Chin Baung Kyaw is a popular vegetable Burmese dish. The flavor is mouth-watering sour, spicy, and savory. The main ingredient is fresh roselle leaves. Fried roselle leaves go well with hot rice.

Pull roselle leaves from stem, wash, drain, and put aside. Pound or food process dried shrimp (if using this ingredient) and garlic separately. Thinly slice shallots. Heat pan and add oil. Add garlic and shallots and fry until slightly golden color. Stir and add turmeric, paprika, and chili powder. Add a little sugar for flavor. Add shrimp and stir to coat with sauce. Add bamboo shoots. Add roselle leaves and stir gently in a scooping motion. Cover and simmer until leaves are cooked. Add fish sauce and scoop from bottom to top. Uncover and continue cooking until desired texture and water is absorbed. Top with fresh green chili.

Thinly slice any Japanese, Armenian or Thai cucumbers, Japanese eggplants, shiso leaves, red onions, green peppers, etc. Put in a large salad bowl. Lightly dress with Basic Su and toss.

Slice any one or two types of vegetables such as daikon radishes, red and small radishes, carrots, Japanese turnips, or just a red onion. Dress with Basic Su and serve in 1-2 hours. Keep leftovers marinated in the Basic Su (becomes almost pickled-like) and store in refrigerator.

Auntie Betty's Takuan Tsukemono print

Auntie Betty's takuan tsukemono is the best! The tsukemono is crunchy, salty, spicy, and sweet. Enjoy these pickles alone or along with your meal.

Wash daikon thoroughly and cut daikon into 1/2 " x 1 1/2 " pieces. Place in large pan for future mixing. Bring to boil salt, sugar, vinegar, and turmeric. Quickly pour this liquid over the cut daikon. Let stand 2-3 hours and mix occasionally. Pack daikon into a sterile glass jars. Pour remaining liquid in jars covering daikon. Add chili pepper (optional). Cover with lid. Refrigerate. This tsukemono is not intended for long keeping.

A simple soup deliciously served during cold winter months. Winter melon is mild flavored with a crunchy melon texture.

Cut winter melon in half and scoop out the stringy portion and seeds. Peel the skin and cut into large chunks. Slice mushrooms, water chestnuts, green onions, etc. Sauté ground or diced meat used for flavoring. Add the chicken broth and bring to a boil. Add the melon and all the vegetable ingredients. Bring to a boil and simmer 15-20 minutes until melon is tender. Add soy sauce to taste. You may add seaweed and/or a slightly beaten egg. Stir until it egg is cooked.

Peppermelon Cocktail

Combine all ingredients in a Boston shaker full of ice and shake well for 10 seconds. Strain into a cocktail glass and garnish on he rim with a small watermelon cube that has a coating of black pepper on one side.

For black pepper honey syrup: Heat 1 cup water to boiling and add 2 Tbsp. black peppercorns. Simmer for 5 minutes, and add 1 cup honey. Strain out peppercorns and cool syrup before using.

Mixologist’s notes: Use organic ingredients whenever possible. The balance of sweet and hot makes this cocktail uniquely refreshing with each sip demanding another. Be sure to balance the amount of pepper to customer palates by cutting back a bit or increasing the syrup, as pepper can be a very divisive ingredient for many palates. The garnish looks like a piece of pepper-crusted ahi tuna and pairs well with sushi, salads and grilled meats.

Assemble Goodies to Go

Show and tell your flavor combinations before boxing up guests’ final products. Make sure all liquids are cool, and the lids and seals are tight. Tuck in a muddler, bar spoon or jigger, and note cards with cocktail recipes that use the house-made ingredients.

Here are delicious DIY cocktail recipes, a perfect touch for a make it and take it party.

La Pistola y El Corazon

Recipe courtesy Jeff Faile, bar manager, Fiola restaurant, Washington, D.C.

1½ ounces strawberry-infused Tequila (recipe below)
1 ounce lime juice
½ ounce St-Germain
½ ounce Aperol
Basil leaf, for garnish

Combine the Tequila, lime juice, St-Germain and Aperol in a cocktail shaker filled with ice. Shake vigorously and strain over a chilled rocks glass filled with fresh ice. Slap a basil leaf between your hands and place over top of drink.

To make the strawberry-infused Tequila:
1 quart fresh strawberries, sliced
1 750-ml bottle Tequila blanco

Add the strawberries to a bottle of Tequila. Let macerate for several weeks, and then strain out the solids.


Recipe courtesy H. Joseph Ehrmann, proprietor, Elixir, San Francisco

1½ ounces gin, such as Right Gin
¾ ounce black pepper-honey syrup (recipe below)
1 ounce fresh watermelon juice
½ ounce lemon juice
Watermelon cube coated with black pepper on one side, for garnish

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Combine the gin, syrup, watermelon juice and lemon juice in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Strain into a cocktail glass, and garnish with the watermelon cube.

To make the black pepper-honey syrup:
2 cups water
4 tablespoons whole black peppercorns
2 cups honey

Boil 2 cups of water, and then add the black peppercorns. Cook the peppercorns for 5 minutes, and strain out the solids. Remove from heat, measure the remaining liquid, and add enough water to make cups. Return to the heat and add the honey, stirring until it dissolves. Cool and store in a clean recycled bottle.

Boozy Cherries

Recipe courtesy of Kelly Magyarics, wine and spirits writer, Washington D.C.

1 cup fresh cherries, washed and pitted
1 cup your choice of brown spirits, including Irish Whiskey, Scotch, Bourbon or aged rum
½ cup sweet vermouth (Vya or Dolin)
3 dashes bitters (Angostura, orange, barrel aged, etc.)

Place the cherries in a Mason jar. Fill halfway with vermouth. Fill the rest of the way with one kind or a combination of brown spirits, making sure to completely cover cherries. Add a few dashes of bitters. Stir well, and store in the refrigerator.

Zesty Salt Rimmer

Courtesy of Kelly Magyarics, wine and spirits writer, Washington D.C.

½ cup kosher salt or coarse sea salt
Zest of one lime or lemon
2 tablespoons finely chopped fresh rosemary (substitutes of choice include: 1 tablespoon chili powder or 2 teaspoons red pepper flakes)

Add the salt to a container with a tightly fitting lid. Next, add the citrus zest and herbs or spices. Stir well, and cover tightly to preserve.

Honey Cocktails

When a cocktail calls for something sweet, there&rsquos no shortage of options. Plain old sugar and simple syrup get plenty of play, while trendy menus have begun opting for such delicacies as raw sugar, cane juice, agave nectar, flavored syrups and liqueurs. Honey, the oldest of sweeteners, doesn&rsquot make its way into many glasses, but classic cocktailians have been borrowing from the bees since the days of Jerry Thomas, some 150 years ago. &ldquoIt might not be [seen] as &lsquoexciting&rsquo enough, compared to rose petal syrup, but the purists are still using honey in good numbers,&rdquo says Sam Ross, who tends bar at Milk & Honey in New York City. &ldquoHoney adds a wonderful depth of flavor to cocktails that a standard simple syrup can&rsquot.

Honey syrup rounds out the fresh ginger and lemon juices in the Penicillin, a scotch-based cocktail of Ross&rsquos creation, effectively helping the medicine go down. Ross also uses honey syrup to transform run-of-the-mill drinks like a gin sour into &ldquoa beautiful, richer, darker cocktail&rdquo like the 1930s-era Bee&rsquos Knees (gin, lemon, honey), simply by replacing the sugar or simple syrup.

Likewise, honey can transform a basic Daiquiri or Rum Sour (rum, lime, sugar) into a lush Honey Bee or Honeysuckle cocktail. At Barrio in Seattle, Casey Robison sweetens his house Pisco Sour with honey syrup, for a fuller-bodied version of the Peruvian classic. When substituting honey syrup in a recipe that calls for simple syrup, which is more neutral, Robison suggests starting with half or three-quarters as much honey syrup and adding more to taste.

Another honey of a drink, the bourbon- and grapefruit-based Brown Derby, is a house favorite at Barrio. &ldquoThat drink surprises people&mdashthe honey balances the acid and brings out the flavor of the grapefruit,&rdquo Robison says. &ldquoI think it&rsquos odd that honey isn&rsquot utilized more often. It is timeless, and it adds complexity to a drink.&rdquo

When a cocktail, like the Penicillin or the Lonsdale, was designed for honey from the get-go, &ldquonothing else will do,&rdquo says Vince Lund, a bartender at San Francisco&rsquos Beretta, where orange blossom honey is a staple behind the bar. &ldquoUnless you want to collect the nectar of two million flowers and reduce it.&rdquo

Making Honey Syrup
Honey in all its gooey glory is tough to mix into cold drinks, so it&rsquos best to thin it into a syrup. Pour equal amounts of honey and hot water into a glass container and stir. This formula, from Vince Lund at Beretta, makes a mild honey syrup. For a more concentrated honey flavor, with minimal cocktail dilution, bump up the honey-water ratio. At Barrio, Casey Robison uses two parts honey to one part water, and Milk & Honey&rsquos Sam Ross prefers a 3-to-1 honey-water ratio. Let your palate be your guide. The syrup will keep its flavor in the refrigerator for up to three weeks.

Melon Recipe Index

Cantaloupe and Cucumber Salad
This healthy and refreshing salad pairs well with any spicy dish. It is also perfect for a light lunch served over cottage cheese.

Cantaloupe with Black Pepper, Oil, and Vinegar (Insalata di Melone)
Recipe from the cookbook The Italian Country Table by Lynne Rossetto Kasper. Lynne says, “A melon salad is not a typical opening to a meal in Italy. I certainly didn’t expect it when I Stayed at Le Frise, a guest farm in the mountains of northern Lombardy. . . Emma dresses chunks of melon with black pepper, vinegar and olive oil.

Cantaloupe with Spiced White Wine
I adapted this recipe from Gourmet Magazine, February 2002. Great for a brunch entree or a light dessert.

Fresh Fruit Salad
This is my favorite fresh fruit salad. My mother-in-law, Gertrude Zemp, taught me to make this when I was a young bride. It is very refreshing and also low in calories. I use whatever fresh fruit is in season when making this salad. The banana dressing is very light and compliments the fruit. You will never want to make a “yucky” canned fruit salad again!

Honeydew Melon in Anisette
This recipe is from the cookbook called Judie Geise’s New Northwest Kitchen, by Judie Geise.

Mango Melon Soup – Mango Melon Smoothie
This outstanding recipe is from Debbie Reynolds of Rocky Mountain Lodge & Cabins of Cascade, Colorado. Debbie says, “This recipe has become a huge hit with my guests. They always rave over it, eat every bite, and are amazed to have soup for breakfast. I serve three courses for breakfast, and a fruit dish is always my first course. If you love mangos, you’ll love this recipe.”

Shrimp Martini Ceviche
For a wonderful refreshing first-course presentation, serve this delightful low fat, low calorie, and low carbohydrate Ceviche Martini. The acidity of the lime juice actually “cooks” or “pickles” the shrimp and firms the flesh.

Watermelon Agua Fresca Recipe
This wonderful Watermelon Agua Fresca drink is a light-bodied fruit water that is combined with sweetener and water. Watermelon agua fresca makes a great alternative to iced tea or lemonade. I also love the bright red color that watermelon adds to this beverage. In recent years, Agua frescas have become more popular in the United States. Americans are loving these sweet and thirst quenching drinks.

Peppermelon - Recipes

Bitter melon (苦瓜, kǔguā) is a wonderful vegetable. I’ve never seen it in a Western grocery store, but it’s very common in Chinese shops and in Chinese cooking. It has a certain bitterness, of course, and that makes it something of an acquired taste. But don’t be frightened it’s tasty and worth getting used to.

Bitter melon (苦瓜) with peppers and pork

This particular recipe is ideal for newcomers to bitter melon, because there are a number of contrasting flavors so nothing is overpowering. The green bell peppers contribute a certain sweetness, while the chili peppers and the sesame oil add heat and depth.

Bitter melon, also called bitter gourd, looks like a lumpy cucumber when raw.

From lest to right: one green bell pepper and two bitter melons

When you cut it open, you see some reddish seeds surrounded by soft, white pith.

Bitter melon, sliced lengthwise

The seeds and the pith are easily removed with a spoon, at which point the bitter melon looks like a tube. This is the tasty and edible part.

Bitter melon, sliced and seeded

This recipe is good for newcomers to bitter melon, because the bitterness is mellowed somewhat by the green peppers. The recipe below will feed 2-4 people as part of a meal with several other dishes.


  1. 1/2 cup ground pork
  2. 1 clove garlic, minced 1-3 red Thai chiles, to taste
  3. 1 bitter melon (cut lengthwise, with the seeds and pith scooped out with a spoon then cut crosswise into crescents about 1/4 inches thick tossed with 1 Tbsp salt and rested for a half hour then rinsed well with water) an equal amount of green bell pepper cut in a similar fashion (but not salted)
  4. 2 tsp sesame oil
  • Heat your wok until barely smoking. Then add 1 Tbsp peanut oil and swirl it around. Add the ground pork (#1) and stir-fry on high heat until just beginning to brown.
  • Then down the heat to medium and add the garlic and Thai chiles (#2). Stir-fry for about 30 seconds, until the chiles and garlic become fragrant. Don’t let the garlic darken beyond golden.
  • Add the bitter melon and the green pepper (#3) and stir-fry for about 3 minutes, until the vegetables turn bright green and are just beginning to soften.
  • Drizzle in the sesame oil (#4), toss to coat, and serve alongside rice and contrasting dishes.

VARIATIONS: One variation would be to omit the green peppers and make this a melon-only stir-fry. Also, if this will be served alongside other savory dishes, you should consider omitting the pork. Many other choices are possible: omit the Thai chiles, or else add more (to taste). Omit the sesame oil, or substitute chili oil. Consider adding 1 tsp chopped douchi (豆豉, dòuchǐ) or Tianjin preserved vegetable to #3 above.

Top rated Melon recipes

Shaved Melon Salad with Lemon-Sherry Dressing

Quick and easy to make this delicious salad combining honeydew and cantaloupe melon shavings with a light dressing .

  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry
  • 1 teaspoon honey
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium cantaloupe
  • 1/2 medium honeydew melon
  • 3 tablespoons torn fresh mint

Spicy Sugar Kiss Melon Salsa

This salsa is the perfect summer barbecue appetizer or an ideal poolside snack

  • Makes 2-3/4 cups Prep Time: 20 minutes
  • 2 cups Sugar Kiss Melon, cut into a small dice (approximately 1/2 a melon) 3/4 cup finely chopped red onion
  • 3 tablespoons finely chopped jalapeño peppers, seeds removed
  • 3 tablespoons finely chopped, fresh cilantro
  • 1-1/2 teaspoons finely chopped chipotles in adobo sauce, seeds removed
  • 1/2 teaspoon sea salt

Tasty Flank Steak with Melon Relish

  • 1 large cantaloupe, peeled, seeded and diced
  • 1 medium red onion, diced
  • 1 cup Italian parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 2 tablespoon white balsamic (or cider) vinegar
  • 2 tablespoon extra-virgin olive oil
  • 3 pounds flank steaks
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Melon Balls with Fresh Mint

Fresh mint adds interest to this melon medley

  • 2 to 3 ripe melons, such as cantaloupe, honeydew, Crenshaw, casaba or watermelon, or a combination to yield 6 cups
  • Pinch of salt
  • 1 to 2 tablespoons sugar
  • 12 fresh mint leaves

Melon Mojito Salsa

It’s summertime in a bowl when you combine 3 types of juicy melons with tangy lime and fresh mint! This refreshin.

  • 1 1/2 cups each diced watermelon, cantaloupe and honeydew melon
  • 1 cup peeled, seeded and diced cucumber
  • 1/4 cup finely minced red onions
  • 2 to 3 tablespoons minced fresh mint leaves or cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon sea salt


2 oz. Watermelon Pucker (Schnapps) 1

  • 2 oz. Watermelon Pucker (Schnapps)
  • 1.5 oz. Southern Comfort
  • 1.5 oz. Amaretto
  • 1.5 oz. Orange Juice
  • 1.5 oz. Pineapple Juice
  • Splash of grenadine
  • Garnish with cherries

Rock Candy Jello Shooters with Midori Melon Sour

In a saucepan boil 11/2 cup water

  • Gelatin Mix:
  • 1 large packet Lime Jell-o
  • 2 packets of Knox plain gelatin
  • 1 1/2 cups water boiling water
  • 3 oz. whiskey sour
  • 3 oz .Midori Melon Liqueur
  • 1 tablespoon sugar

Coconut Watermelon Margarita

Pour 5 oz. of coconut rum into a blender

  • 5 oz. Bacardi Coconut Rum
  • 1 – 10oz. Frozen Bacardi Mixers Non-alcoholic Margarita concentrate
  • Watermelon, cubed and frozen (I used about 1/4 of a medium to large watermelon)
  • 1 Lime, cut into wedges
  • Salt

Watermelon with cardamom chocolate.

Arbuz z kardamonową czekoladą i argentyńskim winem

  • 1 duży dojrzały arbuz
  • 100 ml. argentyńskiego wina Celebro
  • 20 g coffee&cardamom dark chocolate ( terravita )
  • 8 łyżeczek żelatyny
  • 8 dkg cukier
  • listki mięty
  • aceto balsamico di Modena do polania

Watermelon Ancho Chile Salsa

Sweet and spicy, this watermelon ancho chili salsa is perfect with grilled chicken, pork or seafood -- or just serv



Television fulfilled the central rol for presenting Mamá Lucchetti to society. It sought to entertain and impact in record timing. That's why work was done with higher intensity than that of the principal competitor (Knorr), reaching at the first stage of the campaign a 70% of the total in advertising inversions of the brand.
That's how the four animated spots were launched. The first of them was "Chorus", what presented the main characters of the Lucchetti world, and generated identification and stuck many minds with the campaign jingle.

The Prime TV segment (19.00hs onwards) was strategical, because it allowed us to reach the spectacleness we were looking for, and during the first week of the launch, "Chorus" as much as the second spot were viewed in a secuenced in the same commercial cut by more than 90% of our consumers.

The following commercials: "Blender", "Kitchen Light", and "Perfect Mom" allowed us to enter different households and spy on different moms to see them in action, in some daily situations that our narratives propose.

Each of these three pieces allowed us to generate a segment in TV Cable's planification. Each genre (children, news/sports and women) had their core piece and major advertising pressure according to the particular piece.


Peppers are a summertime staple at Full Belly Farm. The farmers add them to everything- omelets, salads, sandwiches- everything! We grow many different kinds of peppers- flamingo bell peppers, Jimmy Nardello frying peppers, Jalapeño peppers, Padron peppers, and Cayenne peppers. Each pepper can bring different flavors to your cooking.

Bell Peppers: Bell peppers provide an impressive number of nutrients- especially vitamins C and A. Bell peppers can be stored in the refrigerator for a few days -- but not too long. They can be grilled (and then if you want, you can remove the skin), chopped for stir fry, pickled, or roasted.

Jimmy Nardello Peppers: These heirloom peppers are also called sweet Italian frying peppers, great for frying, not really known for roasting. They cook quickly, sautéed in a bit of butter or oil and their flavor is amazing. They are especially good if you take time to split each pepper and remove the seeds and stem. Start them in a high heat in a heavy pan to get a bit of brown color on the skins, then cover them and lower the heat.

Jalapeño Peppers: These peppers pack a punch! Be sure to be careful with your hands -- keep them away from your eyes and mouth while chopping these peppers. They add a great spice to just about anything -- we add one or two to our summer peach salsa!

Padron Peppers: Padron peppers add great flavor to anything you cook, but they are best know as an appetizer, served on their own. We often fry them in a pan with just a bit of olive oil until they are soft and eat them whole. Occasionally, one will be spicy though, so watch out!

Cayenne Peppers: These peppers can be dried on your counter top -- they will last for months. The seeds are the hottest part. If you cut them open, remove the seeds and dice the pods you will find that they are fairly mild -- you may even choose to add several ground up seeds to increase the spice level! As the peppers dry up, they will be easier to use if you soak them in a small amount of hot water before dicing them. You will have to adjust to your taste, but we have found that in a 4- or 5-quart pot of soup you can use 3 or 4 peppers.

Watch the video: (July 2022).


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