Chef Eddie Matney, Eddie’s House Restaurant

Ingredients:
Basic Hummus:

4 cups Garbanzo beans, drained, liquid reserved
½ cup Tahini paste
2 ea Lemons, juiced
4 cloves Garlic
2 tsp Extra virgin olive oil
3 tsp Kosher salt
1 tsp Black pepper
 

Mint and Cumin Hummus:
5 c Basic hummus
½ c Mint, fresh leaves
1 tbl Cumin, ground
 

Roasted Red Pepper and Basil Hummus:
5 c Basic hummus
½ c Roasted red peppers
¼ c Basil leaves, fresh
1 tbl Orange juice concentrate
 

Arizona Sonoran Hummus:
5 c Basic hummus
½ c Black beans, drained, rinsed
¼ c Cilantro, fresh
2 tsp Cumin, ground
2 tsp Adobo sauce (from chipotle peppers)

Instructions:
Basic Hummus:

1. In a Cuisinart or canister blender, combine all of the above ingredients and blend until very smooth.

2. If you want a thinner end product, add a little of the reserved bean liquid until the desired consistency is achieved.

Mint and Cumin Hummus:

1. Begin with basic hummus recipe (about 5 cups), and add the mint and cumin and blend until smooth.

Roasted Red Pepper and Basil Hummus:

1. Begin with basic hummus recipe (about 5 cups), and add the peppers, basil, and orange juice concentrate, and blend until smooth.

Arizona Sonoran Hummus:

1. Begin with basic hummus recipe (about 5 cups), and add the black beans, cilantro, cumin, and adobo sauce, and blend until smooth.

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Fetoosh Salad Recipe

Chef Eddie Matney

Eddie’s House

1 Head of Romaine Lettuce, cut

1 Head of Iceberg Lettuce, cut

1 Tomato, chopped

1 Red Onion, sliced

1 Cucumber, sliced

Juice from two Lemons

2 Tbsp. fresh mint, chopped

1 tsp. of dried mint

1 Tbsp. Sumac (can use less if the taste is too strong)

1 Tbsp. Cilantro

3 cups of olive oil

Salt and Pepper to taste

Put above ingredients in a large bowl and mix well!

Enjoy! Add some pita chips for extra flavor and texture! 

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Grilled Salmon with a Sugar snap Pea Couscous and pistachio cucumber relish

                                                 Salmon

4- 6oz. salmon filets

2 tbls. Olive Oil

1 clove garlic

1 peach (peeled and seeded)

1 Tbls. peach schnapps

Juice from 1 lime

Salt and pepper to taste

Procedure

1. Combine all of the above in a blender and pulse until smooth.
2. Marinate salmon for 2 hours.
3. Remove from the marinade, season with salt and pepper, grill to your desired temperature.

                                Sugar Snap Pea Couscous

1 Tbls. garlic (chopped)

1 Tbls. shallot (chopped)

2 Tbls. olive oil

1 ½  cups couscous (Israeli)

2 cups Vegetable stock

2 cups sugar snap peas

1-cup julienne red peppers

2 Tbls. parsley (chopped)

1 Tbls. unsalted butter

Salt and pepper to taste

Procedure

1. Sauté shallot, garlic, in olive oil for 2 minutes.
2. Add couscous and sauté until golden brown.
3. Add stock and simmer until couscous is soft.
4. Add salt, pepper, peas, peppers, parsley and butter and mix well. Allow to rest for 3-5 minutes and serve.

                                                 Cucumber relish

2-cup julienne cucumbers (English cukes)

2 tbls. Chopped pistachios

2 tsp. chopped Serrano chilies

Juice from 2 limes

2 tsp. brown sugar

1 tbls. Olive oil

Salt and pepper to taste

Procedure

1. Combine all of the above in a bowl and mix well.
2. Serve along side of the Salmon.