Tourtière Hand Pies
This riff on the traditional French Canadian meat pie makes for a great filling snack or part of a meal paired with a green salad. You could easily swap out the homemade pastry for store-bought puff pastry in a pinch. Enjoy this entrée with Guinness 0 Non-Alcoholic Draught or Marantiqua Pinot Noir.Ingredients
Serves 10
2½ cups (625 ml) all-purpose flour, plus more for rolling out dough
1 tsp (5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
1 cup (250 ml) unsalted butter, cut into ¾-in (2 cm) pieces and frozen
2 tbsp (30 ml) apple cider vinegar
6 tbsp (90 ml) ice water
1 tbsp (15 ml) grapeseed or avocado oil
1 small yellow onion, minced
kosher salt
2 cloves garlic, minced
¼ lb (110 g) ground beef
¼ lb (110 g) ground pork
¼ tsp (1 ml) ground allspice
1 small Russet potato, peeled and grated
1 egg yolk
2 tbsp (30 ml) whipping cream
Red Wine Ketchup, to serve, make ahead, recipe follows
RED WINE KETCHUP | Makes about 1 cup (250 ml)
1 × 5½ oz (156 ml) can tomato paste
⅓ cup (80 ml) red wine
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) garlic powder
⅛ tsp (a pinch) fine sea salt
Instructions
- Start by making dough for crust of hand pies. In bowl of a food processor fitted with S blade, pulse flour, sea salt and sugar. Add frozen butter and pulse until largest pieces of butter are pea-sized. Add apple cider vinegar and then ice water, 1 tbsp (15 ml) at a time, pulsing between each addition of water and checking consistency of pastry after first 2 tbsp (30 ml). Dough should resemble coarse crumbs but come together when pinched between 2 fingers. You might not need all the water to reach this point.
- Tip mixture onto a clean work surface and quickly bring dough together with your hands. Gently work dough just until you can shape it into a ball. Flatten dough into a disc about ½-in (1.25 cm) thick, wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile, in a large frying pan over medium heat, warm oil. Add onions and a good pinch of kosher salt and cook, stirring often, until softened, about 4 minutes. Stir in garlic and continue to cook, stirring constantly, for 1 minute. Add ground meats, stirring and breaking up meat occasionally, until meat is lightly browned and crumbly. Sprinkle allspice over meat mixture, then add potato and cook, stirring often, for about 3 minutes. Potato will absorb any liquid in pan. Remove from heat and set aside to cool at room temperature.
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
- Generously flour a work surface and unwrap chilled dough. Roll dough to ¼-in (0.6 cm) thick. Keep lifting dough to make sure it’s not sticking to surface, adding more flour as necessary.
- Find a stencil, like a bowl, about 6- to 7-in (15 to 18 cm) in diameter. With a sharp paring knife, cut out as many dough rounds as you can.
- In a small bowl, whisk egg yolk and cream.
- Working with 1 dough round at a time, add about 3 tbsp (45 ml) filling to centre of pastry. Brush lightly around edge with egg wash, then bring edges together to make a half moon. Place on lined baking sheet and repeat with remaining dough rounds and filling. Lightly brush tops of each hand pie with egg wash.
- Bake until pastry is golden brown and crisp, 15 to 18 minutes. Let cool for 10 minutes before serving with Red Wine Ketchup.
- RED WINE KETCHUP
- In a medium saucepan, whisk all ingredients and place over medium-high heat. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, stirring often, until slightly thickened, 6 to 8 minutes. Remove from heat and let cool before using. Will keep in an airtight container in refrigerator for up to 2 weeks.
Drink Pairings
Creamy French Onion Soup Pasta
Ready in under an hour, this hearty pasta dish will warm body and soul on a brisk winter day. The inspiration for this dish comes from the humble yet iconic French onion soup. Once considered food for the poor due to the use of inexpensive ingredients like onions, broth and stale bread, it has since risen to culinary fame thanks to some better cooking techniques and an irresistible crowning layer of bubbly cheese. Serve Creamy French Onion Soup pasta with Hoyne Dark Matter or DiamAndes Perlita Chardonnay.Ingredients
Serves 4
½ lb (225 g) rigatoni pasta or another large noodle
3 tbsp (45 ml) unsalted butter, divided
2 tbsp (30 ml) grapeseed oil
1 large vidalia onion, diced
1 tsp (5 ml) kosher salt
2 cloves garlic, minced
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) beef broth
½ cup (125 ml) white wine
2 tsp (10 ml) Worcestershire sauce
½ tsp (2.5 ml) fresh thyme leaves, plus more for garnish
¼ cup (60 ml) panko bread crumbs
4 oz (110 g) Gruyère, grated, plus more for garnish
Instructions
- Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. Drain, saving 1 cup (250 ml) pasta cooking water.
- Meanwhile, in a sauté pan over medium heat, melt 2 tbsp (30 ml) butter and oil. Add onions and salt and cook, stirring often, until onions have softened and are golden brown, about 20 minutes. Stir in garlic and flour and cook, stirring constantly, for 1 minute. Reduce heat to low and, stirring often, continue to cook for another 2 minutes to cook off flour flavour. Stir in broth, wine, Worcestershire sauce and thyme. Cook, stirring, for another 2 to 3 minutes, until sauce is thickened.
- In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add bread crumbs and toss and stir until lightly browned, about 3 minutes. Remove from heat and set aside.
- Add cooked pasta and grated cheese to sauté pan with sauce and toss to combine.
- Divide pasta among 4 serving bowls and garnish with toasted bread crumbs, more grated cheese and thyme leaves, if desired. Enjoy while warm.
Drink Pairings
Savoury S’mores
S’mores, but not as you know them. These take the nostalgic campfire treat and give it an irresistible, grown-up twist. The homemade red pepper relish really sets these apart, providing a hint of sweet heat that pairs remarkably well with almost any cheese of choice. These bites are delightfully whimsical and right at home with a glass of wine by the fire. Serve this dish with Icon Rock Chardonnay or Whistler 90 Light.Ingredients
Serves 4-6
1 tbsp (15 ml) grapeseed or avocado oil
1 small onion, finely diced
½ tsp (2.5 ml) fine sea salt
3 red bell peppers, finely diced
⅓ cup (80 ml) dry vermouth
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) red pepper chili flakes
16 crackers of choice
thinly sliced pickles of choice
1 apple, thinly sliced
1 pear, thinly sliced
2 mild Italian sausages, cooked and thinly sliced
4 to 8 individual mini brie or Gouda cheeses
4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda)
Instructions
- Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
- When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced sausages, cheeses and a bowl of red pepper relish.
- Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
- Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
- Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
Drink Pairings
Mossy Michelada
This woodsy, green-hued michelada blends roasted tomatoes, herbs and spice into a wild twist on the classic—perfect for fall feasts, foggy forest vibes or a moss-covered brunch ritual. Use Modelo Negra to create this cocktail.Ingredients
Serves
3 to 4 medium green and yellow tomatoes, chopped into large slices
salt, to taste
1 cup (250 ml) pineapple juice
½ cup (125 ml) fresh lime juice
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) prepared horseradish
green chili hot sauce, to taste
1 bunch fresh cilantro
1 to 2 jalapeño peppers, seeds removed, if lower spice level preferred
3 lime wedges, for rim and garnish, divided
Tajín seasoning, for rim
1 × 355 ml bottle Negra Modelo
Instructions
- Preheat oven to 300 F (150 C). Place tomatoes on a baking sheet, sprinkle with salt and roast for 1½ hours, until barely turning brown. Transfer tomatoes to a bowl and refrigerate. Once chilled, transfer tomatoes to a blender and add pineapple juice, lime juice, Worcestershire, horseradish, hot sauce, cilantro and jalapeños. Blend, then strain and chill for 30 minutes. With a lime wedge, moisten rim of 2 pint glasses and dip into Tajín. Add 3 to 4 oz (90 to 120 ml) juice and ice to each glass, top with Negra Modelo and garnish each with a fresh lime wedge.
Featuring
Beer Bread with Charred Onion Butter
Boasting a tender crumb and toasty crust, this beer bread skips the fuss—no proofing, no kneading and on the table in just over an hour. Effortless comfort baking with flavour that goes above and beyond. Serve the Beer Bread appetizer with Cannery Naramata Nut Brown Ale.Ingredients
Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
350 g (about 3½ cups/860 ml spooned) all purpose flour
4 tsp (20 ml) baking powder
¾ tsp (4 ml) salt
1 x 12 oz (355 ml) Cannery Naramata Nut Brown Ale (or any dark, malty beer)
2 tbsp (30 ml) molasses or honey
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) rolled oats
1 tbsp (15 ml) shelled sunflower seeds
1 recipe Charred Onion Butter, to serve, make ahead, recipe follows
CHARRED ONION BUTTER
Makes about 2/3 cup (160 ml)
3 to 4 green onions
canola oil, for brushing
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated Parmigiano-Reggiano
⅛ tsp (a pinch) flaked sea salt
Instructions
- Preheat oven to 375 F (190 C) and set rack to centre position. Lightly grease a 4½ × 8½-in (1.5 L) loaf pan.
- In a large mixing bowl, sift flour, baking powder and salt. Pour in beer and molasses and mix gently until no more dry flour is visible; take care not to overmix or bread may become dense. Transfer to prepared loaf pan and gently spread to edges. Brush top of dough with melted butter, then sprinkle with oats and sunflower seeds.
- Transfer to oven and bake for 45 to 55 minutes, or until a pick inserted into centre of loaf comes out clean. Let sit for 5 minutes, then remove from loaf pan and cool on a rack.
- Serve warm or at room temperature with Charred Onion Butter. Bread is best enjoyed fresh, but leftovers can be stored, tightly wrapped in plastic wrap, at room temperature for up to 5 days or in freezer for up to 1 month.
- CHARRED ONION BUTTER
- Preheat barbecue grill to high.
- Lightly brush green onions with oil and place on grill.* When well charred, remove and let cool, then finely mince and place in a small mixing bowl. Add butter and Parmigiano- Reggiano and mash with back of a fork until well mixed, then fold in flaked sea salt.
- Serve at room temperature. Leftover butter can be stored in an airtight container in refrigerator for up to 1 week. Bring back to room temperature before serving.
- * For alternative cooking method, green onions can be charred in an oven under the broiler for a few minutes until soft and lightly blackened.
Drink Pairings
Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita
This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.Ingredients
Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
- Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
- Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
- Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
Drink Pairings
Prawn Anticuchos served with Aji Verde
Peruvian food has been enjoying a moment in the spotlight, and for good reason. Give this quick and easy recipe a try—it’s a delicious twist on a hearty street food classic, and one bite is all it takes to see why. Serve this dish with Left Field Pinot Gris Wine or Moody Ales Pineapple Coconut Beer.Ingredients
Serves 4-6
4 dried aji panca or pasilla chilies (about 1⅓ oz/40 g), seeded and torn into 1-in (2.5 cm) pieces
2 tsp (10 ml) cumin seeds
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) Negra Modelo
½ cup (125 ml) red wine vinegar
¾ tsp (4 ml) dried oregano
¾ tsp (4 ml) salt
5 cloves garlic, roughly chopped
½ cup (125 ml) extra-virgin olive oil
48 prawns (size 21/25, about 2 lbs/900 g), peeled and deveined
Aji Verde, to serve, make ahead, recipe follows
grilled corn, to serve
boiled or roasted sweet
Aji Verde
½ cup (125 ml) vegetable oil
4 cloves garlic, roughly chopped
2 jalapeño peppers, roughly chopped
½ small white onion, diced
¾ cup (180 ml) mayonnaise
⅓ cup (80 ml) crumbled queso fresco, plus more for garnish
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) red wine vinegar
2 limes, zest and juice
1 bunch fresh cilantro, stems included, roughly chopped
¼ cup (60 ml) loosely packed fresh mint leaves
salt, to taste
Instructions
- In a saucepan over medium-low heat, combine chilies, cumin seeds and peppercorns and toast, stirring often, until warm and fragrant, about 5 minutes. Pour in lager and remove from heat. Let sit for 5 minutes, then transfer contents to a blender or food processor along with vinegar, oregano, salt and garlic. Purée until smooth, then with blender still running, slowly pour in olive oil until emulsified. Any marinade you don’t use for prawns can be served as a dipping sauce or stored in an airtight container in refrigerator for up to 7 days.
- In a mixing bowl, toss prawns with enough marinade to coat generously. Cover and marinate in refrigerator for 30 minutes to 2 hours. If left to marinate longer than 2 hours, prawns may start to cure and turn rubbery. Pierce 4 prawns per skewer and set on a plate.
- Preheat barbecue grill to medium-high.
- Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side.
- Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges.
- Aji Verde
- In a medium saucepan over medium heat, warm oil. Add garlic, jalapeños and onions and sauté until onions have softened and begin to colour slightly, 6 to 8 minutes. Strain and transfer solids to a blender or food processor, and reserve oil. Let both cool before proceeding.
- To blender or food processor with cooled onion mixture, add mayonnaise, queso fresco, Parmesan, vinegar, lime zest and juice, cilantro and mint. Purée until smooth, then with motor running, slowly drizzle in reserved oil until emulsified. Season to taste and garnish with crumbled queso fresco. If not serving immediately, transfer to a jar or container with a tight-fitting lid and refrigerate for up to 1 week, though colour may start to fade. Serve with any grilled meats or fish, French fries or fresh cut veggies.
Drink Pairings
Chickpea “Tuna” Tartine
A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.Ingredients
Serves 4
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) maple syrup
a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
2 green onions, thinly sliced into rounds
1 jalapeño pepper, roughly chopped
2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions
1 tsp (5 ml) capers, roughly chopped
¼ tsp (1 ml) smoked paprika
4 slices sourdough bread, toasted
2 avocados, pitted and sliced
2 cups (500 ml) mixed salad greens
microgreens, for garnish (optional)
Instructions
- In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired.
- Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper.
- To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy.
Drink Pairings
Jalapeño Beef Tacos with Charred Corn
These tacos pack a punch of flavour in every bite. Vibrant jalapeños mellow slightly when cooked alongside beef, adding depth to this recipe without overpowering it. Feel free to swap out the jalapeños for bell peppers if you prefer a more tempered meal. On the other hand, if you are a fan of spicy fare, you can leave some of the seeds in the jalapeños when preparing them for cooking. An easy way to achieve thin slices of beef for this recipe is to freeze your cut of meat first. Thaw for 10 to 20 minutes, until just soft enough to slice, then carefully carve into thin strips with a sharp knife. Serve with Pineapple and Jalapeno Margarita cocktail.Ingredients
Serves 4
8 to 10 jalapeños
1 lb (450 g) rib-eye or sirloin steak, thinly sliced
kosher salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
2 tbsp (30 ml) grapeseed oil, divided
4 cloves garlic, thinly sliced
¼ cup (60 ml) water, wine or beer
1½ cups (375 ml) fresh or frozen corn kernels
½ tsp (2.5 ml) smoked paprika
2 green onions, thinly sliced, plus more for garnish
8 corn tortillas
1 cup (250 ml) mixed coloured
cherry tomatoes, halved or quartered
½ cup (125 ml) shredded sharp cheddar
½ cup (125 ml) sour cream
Instructions
- Trim off stem end of jalapeños and discard. Cut each pepper in half lengthwise and remove seeds with a small spoon. Cut each jalapeño half into 3 or 4 pieces. Set aside. Place beef in a medium bowl and season generously with salt and pepper. Place red onions in a separate medium bowl and add cold water to cover. Add a handful of ice cubes and a pinch of salt. Set aside. |In a large cast iron pan, warm 1 tbsp (15 ml) oil over medium-high heat. Add garlic and sauté until starting to colour, about 30 seconds. Add half the seasoned beef and sauté for 1 minute. Add remaining beef and continue to sauté until nicely browned, about 2 minutes. Add water and jalapeños to pan and reduce heat to medium. Cook, stirring often, until jalapeños are just slightly softened but not mushy, about 4 minutes. Transfer steak mixture to a plate and return pan to medium-high heat (no need to clean it).
- Add remaining 1 tbsp (15 ml) oil and corn to hot pan and sauté until starting to char, about 3 minutes. Season with paprika, salt and pepper. Transfer to a bowl and stir in green onions.
- Wipe out pan and return to medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm. |When ready to assemble, drain red onions and pat dry with a clean tea towel or paper towel.
- Divide steak and jalapeño mixture among tortillas. Top with corn and some red onions, then garnish with more green onions, cherry tomatoes, cheddar and a dollop of sour cream. Enjoy immediately.
Drink Pairings
Watermelon Poke
Watermelon is a perfect summer staple not only on its own but also when incorporated into seasonal dishes. In this recipe, it takes on the marinade’s savoury flavours beautifully and, after some time in the refrigerator, results in a very convincing version of poke. Enjoy with Salentein Portillo Malbec Rose or Old Yale Brewing Golden Peach Summer Radler.Ingredients
Serves 6
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
Instructions
- 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.
- 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.
- 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.
- 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.