ENJOY RESPONSIBLY
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1 Start by making poke marinade. In a blender, combine ginger, honey, lemon juice, cayenne, ½ tsp (2.5 ml) salt, rice vinegar, soy sauce and sake. Blend until well combined. With blender running, drizzle in oils and blend until well incorporated. 2 Slice watermelon into cubes roughly ½- to ¾-in (1.25 to 2 cm) wide. Transfer to a large bowl or container, then pour in marinade and gently toss to coat watermelon. Refrigerate for at least 3 hours and up to overnight. Gently toss watermelon once or twice during this time. 3 Meanwhile, in a medium bowl, whisk mayonnaise, sriracha and remaining ¼ tsp (1 ml) salt until well combined. Thin with water, 1 tbsp (15 ml) at a time, until a thick but pourable consistency. Place in an airtight container and refrigerate until ready to use, up to 5 days. 4 When ready to serve, use a slotted spoon to transfer watermelon poke to a bowl, shaking off extra sauce. Reserve any remaining sauce for another use, such as a dressing. Divide lettuce leaves on a serving platter, then fill each with a generous spoonful of poke. Drizzle with the sriracha mayonnaise. Garnish with sliced green onions and toasted sesame seeds. Serve immediately. Serves 6
PAIRS WITH SALENTEIN PORTILLO ROSÉ $17.99 Argentina 137474 OLD YALE GOLDEN PEACH SUMMER RADLER $14.29 BC Craft 270351 4 × 473 ml
INGREDIENT IN HAKUTSURU SAKE $11.99 Japan 12849 720 ml
WATERMELON POKE 1 tbsp (15 ml) grated fresh ginger 1 tbsp (15 ml) liquid honey 1 tbsp (15 ml) fresh lemon juice ¼ tsp (1 ml) cayenne pepper ¾ tsp (4 ml) fine sea salt, divided ¼ cup (60 ml) unseasoned rice vinegar ¼ cup (60 ml) low-sodium soy sauce ¼ cup (60 ml) sake
2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) toasted sesame oil 3 lbs (1.4 kg) seedless watermelon ½ cup (125 ml) mayonnaise 1 tbsp (15 ml) sriracha 12 to 16 large leaves bibb lettuce, plus more if desired 2 green onions, thinly sliced, for garnish toasted sesame seeds, for garnish
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