Food, Home & Lifestyle
Lesson time 09:13 min
Learn how to grill, roast, or cold smoke melon with Chef Crenn.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Melon Illuminated * Grilled & Roasted Melon * Cold-Smoked Melon
Teaches Modern Vegetarian Cooking
Turn vegetarian dishes into statement pieces with celebrated chef Dominique Crenn. Explore her techniques through a tasting menu of elevated recipes.Sign Up
[MUSIC PLAYING] - Melon. It's one of my favorite, favorite fruit. You can do so many things with melon. Obviously, it's very seasonal. Melon is from the family of cucumber. What we're going to show you is different technique. Grill it, smoke it, juice it, making gel out of it. Eating it raw. So this is something that you can very versatile. I grew up with melon obviously in France. It's seasonal. Summertime. And it's also, there is a lot of history with melon. Melon came from Africa. And it was one of the first fruits that were domesticated. So it's pretty rich history, but it's also very delicious. Some are more sweet than others. Kids love melon. I love melon. In this chapter, we are going to marinate melon in aromatics, grill it on the hibachi for caramelization, then roast it in the oven. And finally, cold smoke it with a smoking gun for a delicious melon dish. [MUSIC PLAYING] Okay. Now are we going to grill the melon. This is a brilliant melon. Cut in half, and then quarter it. So what I like to do is to season it. What I love about the seasoning is, remind me a little bit of what I grew up with, with a touch of where I've traveled with. So I like to wear gloves because we're going to be using allium. Alliums is the plant variety, including scallions, leeks, onions, garlic, and shallots. Also, we're going to use lemon and all that. So just get some gloves. This is much more cleaner. The other type of melon that we're going to grill it. So it's called a brilliant melon, which is beautiful, white, very sweet. So the way that I love to marinate things is I like to get a little bit of shallot, slice of lime, lemon, ginger. I love ginger. A little bit of garlic and little bit of olive oil, a little bit of salt. And I just want to kind of mix them and marinate them for about maybe 5, 10 minutes. You really want to get all those flavors into the melon, which is going to be absolutely delicious. And once again, with this marination, you can be very creative. You know, whatever speaks to you, whatever you love, wherever you come from. Maybe your culture, bring a lot of different spices. Anything is good. You could do chocolate, but we don't want to do chocolate right now. I love chocolate and melon is delicious also, by the way. But it could be also red pepper, chili pepper, which is delicious, which I tried before. Sesame seed also is delicious. You can get also some other things that may be more sweet, if. You want. This is your dish. I'm just giving you the basics of it. Okay. So you want to make sure that you incorporate everything. You can let it sit for 10 minutes. [MUSIC PLAYING] So after that, after 10 minutes, you want to grill that. So you want to take everything kind of away. You don't want any pieces here of lemon or shallot. And then you just want a grate on the grill. I love to use the hibachi, the binchotan. Doesn't have as much fume that other grills will g...
About the Instructor
With three James Beard awards and a three-Michelin-starred restaurant, Chef Dominique Crenn has transcended traditional vegetarian fare by treating cooking as a kind of poetic expression. Now the celebrated chef invites you to discover inspired vegetarian cooking. Following a full tasting menu of recipes, learn how to elevate your techniques, minimize waste, and turn vegetarian dishes into works of art.
Featured Masterclass Instructor
Turn vegetarian dishes into statement pieces with celebrated chef Dominique Crenn. Explore her techniques through a tasting menu of elevated recipes.Explore the Class