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Arepa Bar

SUNSET® Eggplant Pizzas

SUNSET® One Sweet® Bacon Bites

SUNSET® The Incredible Tomato™ Turkey Sliders

SUNSET® Broiled Turkey Melt

Peanut 
Chocolate
 Chunk
 Cookies

Golden Egg Rolls

Beet Hummus

VIDEO – SUNSET® Wok Tossed Hot Wings

SUNSET® Salt Spiced Snacking Cucumbers

Arepas

  • 1 C Masa Arepa (Pre Cooked Dehydrated Fine Ground Corn)
  • 1 1/2 Tsp Kosher Salt
  • 1 1/4 C Water
  • 2 Tbsp Vegetable Oil

Combine corn flour and salt in a clean stainless bowl, add water and mix till well combined then cover with a

plate. Let dough rest for 20 minutes to allow the water to absorb. Split the dough into 4 equal sized balls

and form each into a hockey puck shape. Have a small bowl of water nearby to help form the pucks, using

the water to smooth any cracks as you go. Let rest another couple minutes to let the surface moisture

absorb.

Preheat oven to 425 degrees Fahrenheit. Preheat a large cast iron pan to medium heat.

Rub both of the flat sides of each formed arepa dough with vegetable oil and place in preheated pan, making

sure to gently press down on each arepa in the pan. Let the arepa cook till medium brown then flip and

repeat, each side should take approximately 5 minutes. Once both sides are browned, place in the oven for

15 minutes to fully cook.

Remove from the oven and allow to cool enough to handle. Using a sharp knife, cut the arepa in half

horizontally. Fill the arepa with your favourite fillings, there a few ideas below to get you started.

Arepa Bar Filling Ideas

Folded Omelette with herbs

Your favourite cheese

Deli Meats

Fresh Herbs

Chopped Chilies

Guava Cheese

Avocado

Chicken or Tuna Salad

Your favorite Jam

Grilled / Braised Meats

Chopped Hard Boiled Eggs

Pickled Vegetables

  • ó C chopped Unsweetened Chocolate
  • ó C chopped Roasted Peanuts (shells and skins removed)
  • 1 C All Purpose Flour
  • 1 Tsp Baking Powder
  • ó Tsp Kosher Salt
  • 1 Stick Unsalted Butter at room temperature
  • ó C Smooth Peanut Butter (not natural peanut butter)
  • 1 C packed Light Brown Sugar
  • 2 Eggs at room temperature
  • 1 Tsp Vanilla Extract
  • Unsweetened Cocoa Powder, for sprinkling
  • Confectioners’ Sugar, for sprinkling

Preheat oven to 350 degrees F.

Chop unsweetened chocolate to roughly the size of garlic cloves and add to clean dry stainless steel

bowl. Add chopped peanuts, flour, baking powder and salt to same bowl then set aside.

With an electric mixer, cream butter and brown sugar together until smooth. Add eggs one at a time

making sure to completely incorporate each egg before adding the next. Using a rubber spatula, add

peanut butter and combine till smooth followed by the dry mixture with chopped nuts and chopped

chocolate; mix until just combined.

Form the dough into golf ball sized balls and place on a parchment‐lined tray, leaving about 2 inches

between each cookie. Bake for 10 minutes until cookies are set but still have soft centers, 10 to 12

minutes. Cool on the baking sheet until they are slightly above room temperature, about 10 minutes.

Using an offset spatula, transfer cookies from tray to a wire rack and cool completely.

Sprinkle half of the cookies with cocoa powder and the other half with icing sugar using a fine‐mesh

strainer.

 

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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