Email
PrintStorm Supplies Web Extras
Hummus
2 cans chick peas, drained
2 cloves garlic, minced fine
Juice of 1 fresh lemon
2 tablespoons tahini (sesame seed paste; optional)
3 to 4 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon salt (or more to taste)
Use potato masher to mash chick peas with garlic, lemon juice, tahini and olive oil. Stir in chili powder and salt. Taste and adjust seasonings if necessary. Serve with bread, crackers or mini pitas. Add elegance by opening up that jar of caviar on your shelf and topping each serving with a scoop of salty roe.
One more no-cook hurricane recipe (from one of our upcoming Boca culinary stars)
Southwest Shrimp Salad
Serves 4
¼ cup lime juice
2 teaspoons olive oil
Salt & pepper, to taste
½ teaspoon red pepper flake
1 41/2 ounce can shrimp
1 11-ounce can Mexican corn with seasoning, drained
1 41/2 ounce can mushrooms, drained and roughly chopped
Whisk olive oil into lime juice. Season to taste with salt, pepper, and red pepper flake. Toss shrimp mixture with the lime dressing. Marinate for ½ an hour.
Serve with bread, crackers, or seasoned lettuce greens.
—from Christopher Fread, Culinary 3, West Boca Culinary Academy
Do you like what you read? Subscribe to Web Exclusive »
