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SUNSET® One Sweet® Pepper Popper

SUNSET® Campari® Puttanesca Bruschetta

SUNSET® Eggplant Pizzas

Golden Egg Rolls

Beet Hummus

SUNSET® Fried Brown Tomato

VIDEO – SUNSET® Wok Tossed Hot Wings

SUNSET® Wild Wonder Tomato Fundido

SUNSET® Roma and Goat Cheese

SUNSET® Lima Zima Scallop Ceviche

Egg Crepes

  • 4 large free run Eggs
  • 1/2 Tsp ground Turmeric

Preheat a non stick 8” skillet to low heat.  

Using a whisk, beat eggs and turmeric together till smoothly combined.  

Using a 1/4 cup measure, pour egg mixture into lightly oiled preheated skillet.  Move the pan around so that the egg forms an even layer in the pan.  Allow the egg to cook for about 1 minute then, using a heat resistant rubber spatula, remove gently from the skillet and place on a tray.  Repeat until all egg is used up, you will have 4 egg crepes.  


Cranberry Grapefruit Chutney

  • 3/4 C freshly squeezed Grapefruit juice
  • 1/2 Tsp lightly packed Grapefruit zests
  • 1 C frozen whole Cranberries
  • 1 Tbsp + 1 Tsp Honey
  • pinch of Kosher Salt

Place all ingredients in a small sauce pot and simmer over low heat for approximately 20 minutes or until cranberries burst and the sauce forms a thick jam like consistency.   Mix the contents of the pan so that it still retains some texture but all the cranberries are mushed down.  Cool completely. 

Add honey and kosher salt and stir till evenly mixed.  Set aside and allow to cool fully.  

Putting It Together

  • 8 pieces of fresh Chive
  • 2 Avocados julienned 
  • 1/4 C freshly picked Mint
  • Kosher salt to season
  • freshly ground Black Peppercorns to season
  • Maldon Sea Salt to finish

Bring a small pot of water to the boil.  Submerge chives in hot water and when they change color and soften, after about 30 seconds, remove using a slotted spoon and transfer to a bowl with cold tap water.  Allow to cool fully, drain, then set aside.  

Place a crepe on a flat clean surface cooked side down.  Place avocado on the lower third from end to end of crepe and season with salt and pepper.  Add roughly 3/4 Tbsp of cranberry chutney from end to end beside the avocado.  Evenly distribute 1/4 of the fresh mint on top of chutney.  Roll up the crepe like a cigar, tightly but gently.  Using a very sharp thin knife, trim the ends of the cigar so that it is cleanly cut; removing about 1/4” off of each end.  You want straight clean edges and you will have to rinse knife after each cut.  

Slide a piece of chive gently under the cigar roll until it is about 2” from the end of the cigar and tie into a knot, repeat on the opposite end.  Cut the cigar roll in exactly half so that you now have two Golden Egg Rolls. 

Repeat until all of the egg rolls and chives are used up.  You will have made 8 Golden Egg Rolls by the time you are done.   Sprinkle each with a little bit of Maldon large crystal sea salt.  

Serve immediately.  

Beet Hummus

  • 3 cups trimmed, peeled, and roughly diced Red Beets
  • 1/3 cup (80 mL) olive oil
  • 1 1/2 cups (375 mL) toasted sliced almonds
  • 1 clove garlic
  • 1/3 cup (80 mL) olive oil
  • 1/2 tsp (2 mL) ground cumin
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) salt

For garnish

  • 1/4 tsp (1 mL) toasted cumin seed
  • 1/2 tsp (2 mL) lemon zest
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) toasted sliced almonds for garnish

Add diced beets and first amount of olive oil to blender.  Using plunger attachment, pulse and blend on medium low to start pureeing mixture.  Remove plunger, cover with lid and increase speed to high.  Blend on high for 7 minutes, until beets are just cooked through.  With blender off, carefully remove lid (mixture will be hot) and scrape beet mixture down and off lid.

Add almonds, garlic, remaining amount of olive oil, ground cumin, lemon juice and salt.  Blend on high until mixture is smooth and creamy, about 1 minute.

Let mixture cool.  Place into serving bowl, and garnish with toasted whole cumin seeds, lemon zest, olive oil and additional toasted sliced almonds.  Serve with pita chips.

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