Cooking Consultant Gail Churinetz brought one of her best recipes that you can make for a special July 4th treat!
Roasted Red Pepper Hummus
1 15 ounce can garbanzo or cannellini beans, drained & rinsed
½ lemon, freshly squeezed, or 1 tablespoon lemon juice
1/3 cup tahini
2 cloves fresh garlic
1 7 ounce jar roasted red peppers, drained
½ tsp. salt
½ tsp. lemon pepper
½ tsp. ground cumin
2 tablespoon extra virgin olive oil
Place all ingredients in bowl of a food processor, blend until well combined, about 1-2 minutes.
Serve with crackers, chips or with fresh vegetables.
Rob’s Favorite Charbroiled Oysters
1 dozen oysters, cleaned and steamed open*
1 ½ sticks of butter, softened
1/3 to ½ cup parmesan cheese, grated
¼ cup fresh flat leaf parsley
2 cloves garlic, whole
½ teaspoon Spice Islands® Lemon Pepper
To prepare compound butter:
Place butter in the bowl of a food processor and process until smooth. Add remaining ingredients and process until well combined, scraping down bowl as needed. Divide butter into 12 servings, 1 tablespoon each, for topping on oysters. Left over butter can be kept in the freezer for up to 6 months.
Heat the grill to medium high.
Place oysters on the grill, shell side down. Cover grill and cook oysters for 2-3 minutes. Place one tablespoon of butter on top of each oyster. Cover grill and continue cooking an additional 2-3 minutes.
*To clean, place oysters in a colander in a sink and rinse under cold running water. If necessary, scrub off any mud and debris with a scrub brush.
Put oysters in large pot and cover bottom of pot with 1/2 inch of water. Cover pot and bring water to a boil. Cook 6 minutes, being careful water does not boil over. Oysters will be open and ready for further preparation.
Fruit Kabob Flag
17 to 20 strawberries, washed and cut in half
1/2 pint of blueberries
3 to 5 bananas, cut into slices
10 thin wooden skewers
Assemble fruit on skewers. Use the picture as your guide. Place on large platter or cookie sheet to look like a flag.