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Fennel and Watermelon Salad

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White BBQ Sauce Grilled Chicken

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  • 1 fresh Fennel Bulb with Fennel fronds attached
  • 1 Tbsp Lime Juice, plus extra for finishing
  • 2 Tsp Extra Virgin Olive Oil, plus extra for finishing
  • 4 C cubed Watermelon, rinds removed (about 3/4 inch x 3/4 inch dice)
  • Kosher Salt and freshly cracked Black Peppercorns, to taste
  • Maldon Sea Salt, to taste, for finishing

Prepare the fennel; trim top stalks off, reserving fronds for garnish. Slice bulb in half from top to bottom and open bulb up to reveal the inner core. Carefully cut out the core in each half, slicing out a triangular wedge – this will ensure that the final sliced fennel will fall apart nicely in ribbons. Using a mandoline with a guard, finely slice each half of the bulb from top to bottom. Set sliced fennel into a large mixing bowl; you will have about 4 cups of fennel ribbons. To the bowl add 1 tbsp lime juice, 2 tsp extra virgin olive oil, salt and pepper to taste and toss gently to evenly coat everything with a thin layer of dressing. Set aside for 5 minutes to let fennel soften and marinate slightly.

To serve, arrange dressed fennel on final serving platter (leave any watery juices in mixing bowl behind). Scatter watermelon cubes evenly over fennel and lightly dress watermelon with squeeze of lime juice, a sprinkling of cracked black pepper and a light pinch of Maldon Salt. Finish the whole salad with a drizzle of extra virgin olive oil and top with reserved fennel fronds. 

Serve with Wok Tossed Hot Wings.

  • 1 C Organic Pear baby food
  • 1/2 C plus 1 Tbsp White Balsamic Vinegar
  • 1/4 Tsp + 1 Tbsp Kosher Salt
  • 1 Tbsp Honey
  • 3 Jalapeños cut into 1/4’s
1 x 5 lb Whole Chicken
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Amchur (dried ground Mango Powder)

Place pear puree, white balsamic and 1/4 Tsp of salt in a pot over medium heat and reduce to 1/2 of original volume. Add honey and stir till dissolved fully. While still simmering place cut jalapeños into the pot and remove from the heat, cover and allow to come to room temperature. Once cool reserve half of the bbq sauce for table side service for anyone that wants extra bbq sauce.

Preheat one side of a bbq to medium heat, around 350 degrees Fahrenheit.

On a clean dry cutting board, cut the chicken along the back bone and splay it open flat by pressing on the breast bone, make sure the chicken is as flattened with the skin side up. Season the chicken evenly on both sides with 1 Tbsp salt, white pepper and amchur.

Place chicken over indirect heat, skin side up, and cover barbecue for 30 minutes. Flip chicken and allow to cook for another 15 minutes. Reduce heat to low and flip chicken skin side up and place over direct heat, cook for 15 more minutes.

Using a basting brush, put an even layer of white bbq sauce on the skin side of chicken and cook for 5 minutes. Flip chicken and brush the skin side of chicken with white bbq sauce, cook for 5 minutes and repeat two more times. Finish with the skin side up until chicken is fully cooked.

Remove chicken from grill and rest, tented, for 8 minutes before serving. Cut up chicken into pieces and serve with reserved White BBQ Sauce.

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