Cooking with Chef Gail Churinetz

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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

Instructions:

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*

Compound Butter:

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.

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