Chef Paul’s Recipe- Porchetta with Candied Pumpkin and Saltimboca Sauce

Chef Paul’s Fall Flavor Recipe for Oct 18, 2016 with Chef Judi’s Dish

PORCHETTA INGREDIENTS

· 1 5-6-pound piece fresh pork belly, skin on

· 1 (trimmed) 2-3-pound boneless, center-cut pork loin

· 3 tablespoons fennel seeds

· 2 tablespoons crushed red pepper flakes

· 2 tablespoons minced fresh sage

· 1 tablespoon minced fresh rosemary

· 3 garlic cloves, minced

· Kosher salt

PREPARATION

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.

Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3″ deep

Flip belly skin side up. Using a paring knife, poke dozens of 1/8″-deep holes through skin all over belly.

Using a meat mallet, pound skin all over to tenderize

Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly.

Roll belly around loin; tie crosswise with kitchen twine at 1/2″ intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2″ rounds. Reserve pan drippings.

SALTIMBOCA SAUCE

Ingredients

2 cups pancetta

¼ cup minced shallots

2 tbsp minced garlic

2 tbsp minced sage

3 cups chicken stock

1 cup demi glaze

Transfer the reserved porchetta drippings from the roasting pan into a small pot. Add dried pancetta and cook slowly over low heat. Render out the fat until the pancetta is crispy. Add minced shallots and cook until translucent. Add garlic and sage and continue to cook until fragrant. Add chicken stock and bring to a simmer. Finish w/demi glaze and salt and pepper to taste.

CANDIED PUMPKIN

Ingredients

4TBSP UNSALTED BUTTER

3cups diced pumpkin

1/3 cup brown sugar

1 tbsp fresh ginger, grated fine

¾ cup maple syrup

½ tbsp cinnamon

Melt the butter and toss the pumpkin and all the other ingredients together. Roast at 300 degrees for approximately 15 minutes or until pumpkin is tender. Serve hot.

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Chef Paul Mattison’s Duck Confit Flatbread

(as seen on August 20, 2015 on ABC 7’s  Chef Judi)

Toppings
2 cups Duck Confit
1 cup Roasted Grapes
1 cup Marinated Goat Cheese
½ cup Toasted Almonds
1cup Chopped Raw Kale
1 Grilled Flatbread

Directions Lightly brush grilled flatbread with olive oil. Evenly spread toppings over grilled flatbread and bake at 300º for 15 minutes. Slice and serve immediately.

Flatbread Dough
Makes 2 # dough enough for 4 large servings
¼ oz active dry yeast(2 packets)
4 ½ to 5 ½ cups all purpose flour plus more for dusting
2 cups warm water(105-115 degrees F)
2 teaspoons salt

Directions
1. Whisk together yeast, 2 tablespoons flour, and ½ cup of water in a small bowl. Let mixture stand for 8 – 10 minutes, until it becomes foamy and yeast is activated. ( If this doesn’t happen, yeast might is bad. Start over)
2. Stir together salt and 3 cups of flour in a large bowl. Add yeast mixture and remaining 1 ½ cups of warm water and stir until smooth. Next stir in 1 cup more flour.(up to ¾ cup more) If the dough sticks to your fingers, stir in just enough flour, a little at a time, to make the dough come away from the bowl.
3. Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hand when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes
4. Divide the dough between 2 balls, then generously dust balls all over with flour and put each in a medium sized bowl. Cover with plastic wrap and let the dough rise in a warm place until the dough has doubled in size. About and hour.
5. Roll out dough and brush with olive oil. Grill both sides over medium heat and set aside.

Duck Confit
Duck cure mix: 3tbl salt
½ tsp sugar
1tsp pepper, black
1tsp coriander, ground
¾ tsp cumin, ground
• Season duck legs with cure mix on both sides. Marinate for 2 hours.

Directions
After legs have marinated, place in appropriate sized baking pan. Cover legs with duck fat. Cook the duck legs in a 300 degree oven for 2 -2 ½ hours. Remove from oven and shred meat off of bone. Cool /store remaining duck legs in the fat.

Port Wine Roasted Grapes
Place grapes in a medium size mixing bowl and cover with port wine. Place in refrideraor overnight. Stain grapes and spread grapes evenly on a non-stick cookie sheet. Cook 5-7 minutes at 300º.

Marinated Goat Cheese
Cover 1 cup of goat cheese with olive oil and 2 whole garlic cloves. refrigerate overnight.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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Asparagus Velouté Cappuccino with Truffle Froth

serves eight

Asparagus Velouté Cappuccino
3 cups chicken stock
2 Tbsp white roux
3½ cups blanched
asparagus pieces
salt and pepper to taste

Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or the velouté, for 5 to 6 minutes until the flour has cooked out. Add the asparagus and cook until just hot. Transfer to a blender and purée on high until bright green. Strain, season then fill glasses close to the top. Pour Truffle Froth on top of each shooter and garnish with a shaved truffle or very thin slice of mushroom.

Truffle Froth
4 egg yolks
1 cup heavy cream
½ tsp kosher salt
2 Tbsp truffle oil
2 Tbsp finely chopped parsley

Lightly froth the egg yolks in a small bowl with a hand held blender. In a heavy saucepan, bring the cream just to a boil then reduce heat to low. Pour a third into the yolks and froth with blender. Slowly add this egg mixture to the saucepan. Immediately begin frothing with the blender in the pan over low heat.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

Order Chef: The Story & Recipes of Chef Paul Mattison online,
purchase at Mattison’s Forty-One,
another local retail outlet, or
purchase E-Book on Amazon.com

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Duck and Mango Spring Rolls

serves four

½ package rice noodles
¼ cup julienned cucumber skins
2 Tbsp blanched, julienned carrots
2 Tbsp julienned red pepper
¼ cup julienned napa cabbage
1 cup cooked, shredded duck leg or thigh meat
8 spring roll wrappers
1 whisked egg yolk
vegetable oil for deep frying
Sweet Thai Chili Sauce

Cook and cool the noodles, then combine them with the vegetables and duck meat. Mix well and divide evenly between the spring roll wrappers. Begin rolling the wrapper lengthwise. After one full roll, fold each side in toward the middle then continue rolling. Brush each spring roll thoroughly with egg yolk and deep fry until golden brown.
Serve with Sweet Thai Chili Sauce

Sweet Thai Chili Sauce
2 Tbsp sweet soy sauce
2 Tbsp sweet Thai chili
1 Tbsp lite soy sauce
1 Tbsp sesame oil
1 Tbsp chopped cilantro
1 Tbsp thinly sliced scallions

Combine all ingredients and mix well.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com

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Tuscan Braised Chicken by Chef Paul Mattison

Recipe for Chef Paul Mattison’s Tuscan Braised Chicken

Serves 4
From the Kids N’ Chefs event on 30 October, 2014 at Phillippi School Elementary Cafeteria where Chef Paul Mattison and other local celebrity chefs created an evening of combining tastes and talents to offer sampling creations from kid-approved recipes featuring locally grown food. All proceeds benefit Sarasota School Nutrition Association Scholarship fund.

Ingredients:
4 each whole chicken legs, cut in ½ (4 thighs, 4 legs)
4oz   olive oil
½ cup  sweet onion (small dice)
½ cup carrots (peeled, small dice)
½ cup celery (small dice)
2 teaspoons fresh rosemary (chopped fine)
2 teaspoons fresh thyme (chopped fine)
1 tablespoon  fresh sage (chopped fine)
4 cloves garlic (chopped fine)
1 ½ cups grape juice
3 cups chicken stock or broth
¼ cup golden raisins
3 tablespoons butter, cold
to taste salt & black pepper

Procedure
Heat oven to 350° F. Heat a large oven proof sauté pan on medium-high heat. Add olive oil. Season each piece of chicken with salt and black pepper on both sides. Carefully place each piece of chicken in sauté pan skin side down. Let the chicken brown without touching until golden brown, about 10 minutes. Once browned, flip each piece and cook another 2-3 minutes. Take chicken out of pan and reserve. In the same pan add or remove some oil to sauté the onions. Add the onions to the pan and sauté until softened, about 5 minutes. Now add the carrots, celery and herbs. Cook another 5 minutes, then add garlic. Cook garlic just until cooked. Once cooked, place chicken back in pan and deglaze with grape juice. Cook the grape juice until it has reduced by half. Add the stock and raisins next. Carefully cover the pan with aluminum foil and place in the oven for about an hour, or until chicken is tender and almost falling apart. To serve, take the chicken out of the pan. Keep chicken warm. Reduce the sauce and adjust seasoning. Whisk in the cold butter and serve the sauce over the chicken.

Sweet Potato Pumpkin Streusel Serves 40

Ingredients
5 lbs  Sweet Potatoes & Pumpkin
½ lb Butter
1 cup Brown Sugar
To Taste Salt
To Taste Pepper
1 bag  Marshmallows

Procedure
Roast and mash sweet potatoes, pumpkin and marshmallows. Add brown sugar, butter, salt and pepper and place in baking pan. Add marshmallows on top and bake until golden brown.

Italian Collard Greens
Ingredients
Collard Greens
Olive Oil
Garlic
Salt & Pepper
Broth

Procedure
Sautée collard greens and garlic in olive oil. Add broth and steam until firmly soft. Add salt and pepper to taste.

Chef Paul Mattison’s interview on SNN’s FYI Show with Cassie Nall airing Friday, October 31 at 10 am and 7:30pm.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com

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Grilled Peach Salad

serves four

2 large, not overly ripe peaches
3 Tbsp olive oil
2 tsp sugar
10-ounce bag of arugula
8 thin slices of prosciutto
1 cup crumbled goat cheese
Honey Thyme Vinaigrette
salt and pepper to taste

Cut each peach into 6 wedges. Combine the olive oil, sugar, salt and pepper in a small bowl and toss the wedges to coat. Place on a clean, greased grill over medium-high heat. Do not touch until you see caramelization around the edges, then flip and grill for 1 to 2 minutes more. Remove and cool. Divide the arugula between 4 salad plates and top with peach wedges, prosciutto, then sprinkle the goat cheese on top. Drizzle with Honey Thyme Vinaigrette.

Honey Thyme Vinaigrette
1 small diced shallot
2 tsp chopped fresh thyme
3 Tbsp honey
¼ cup white wine vinegar
2 tsp Dijon mustard
¾ cup olive oil

Mix all ingredients, except the oil, in a blender. On low speed, slowly drizzle in the oil. Blend until well emulsified. Chill until ready to use.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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Roasted Pear and Croissant Bread Pudding

serves twelve

7 eggs
1½ cups sugar
¼ cup honey
2 cups heavy cream
3 pears
8 croissants
¾ cup shredded coconut

Preheat oven to 325ºF. In a large mixing bowl, blend the eggs, sugar, honey and heavy cream with an immersion blender. Peel and dice the pears into ½ inch cubes. Cut or tear the croissants into large pieces. Combine the pears, croissants and coconut. Pour the cream mixture over the pears and bread, and toss to coat. Press into a greased 9 x 13 inch baking pan. Cover with parchment paper and then cover with foil. Place pan in a larger baking pan and fill with enough water to come ¼ inch up the sides of the pan with the bread pudding. Bake for one hour. Uncover and remove from the water bath. Bake for an additional 10 minutes, until just golden. Serve warm with Crème Anglaise.

Crème Anglaise
1 quart cream
1 cup sugar
1 vanilla bean
8 egg yolks

Combine the cream, ½ cup sugar and the vanilla bean in a stock pot over medium heat. Bring to a boil and remove from heat.
Separately mix the remaining ½ cup sugar and the egg yolk in a stainless bowl. Slowly temper this mixture by adding small amounts of the warm cream mixture, careful not to cook the yolks. Strain into a clean pot and return to medium heat. Stir constantly with a rubber spatula until the mixture thickens enough to coat the spatula. Chill before serving.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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Hazelnut Pot de Crème

serves eight

60 chocolate wafers
1 stick butter
½ pound hazelnuts
5 cups heavy cream
1 cup sugar
8 large egg yolks
2 large eggs
4 Tbsp Frangelico
Pulse the wafers in a food processor into fine crumbs. Melt then cool the butter. Add to the crumbs, mix well and press into 4 small tart pans. Bake for 15 minutes at 350ºF. Set aside
to cool.

Shell the hazelnuts, remove the skins and grind until fine. Combine with the cream and sugar, then heat to just a boil. Remove from heat and set aside to cool. Beat the eggs together then add to the cream mixture. Add the Frangelico then strain through a fine sieve. Pour into tart shells and bake for 25 to 30 minutes at 325ºF until the centers are just set. Cool overnight. Serve with Frangelico Gelato on plates drizzled with Caramel Sauce.

Frangelico Gelato
3 cups heavy cream
3 cups milk
1 cup sugar
10 large egg yolks
10 Tbsp Frangelico

Combine and heat the cream, milk and sugar to a simmer. Slowly pour over the eggs, mixing constantly. Add the Frangelico, return to heat and simmer until the mixture coats the back of a spoon. Remove from heat, strain and chill overnight. Freeze in ice cream machine until set.

Caramel Sauce
3 cups sugar
4 Tbsp water
1 cup heavy cream
6 Tbsp butter
2 tsp vanilla
Heat the sugar and water until golden brown. Remove from heat and slowly add cream, butter and vanilla. Stir until smooth then chill.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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Zinfandel Braised Beef Short Rib with Creamy Gorgonzola Polenta

serves four

8 ounces Zinfandel
2 Tbsp olive oil
4 boneless beef short ribs,
8 ounces each
1 onion
1 carrot
1 celery stalk
6 garlic cloves
4 fresh thyme sprigs
1 quart beef stock
12 steamed asparagus spears
salt and pepper to taste

Preheat oven to 350ºF. Heat olive oil in a medium heavy-bottom sauté or roasting pan. Season beef well with salt and pepper. Brown beef well on all sides, remove and set aside. Remove all but one tablespoon of oil. Cut vegetables into a large dice and add with the garlic and thyme. Cook until lightly browned. Add the wine and reduce by half. Return short ribs to pan and cover with beef stock. Bring to a simmer, cover and cook in the oven for 2½ to 3 hours until ribs are fork tender. Remove ribs and cool. Remove all fat and reduce liquid to light sauce. Adjust seasoning. Add ribs to sauce and gently heat. To serve, arrange ribs and vegetables over the polenta in a shallow bowl. Top with steamed asparagus.

Creamy Gorgonzola Polenta
2½ cups chicken broth
½ tsp chopped rosemary
½ tsp minced garlic
1¼ cup polenta  cup crumbled Gorgonzola
¼ cup heavy cream
salt and pepper to taste

Combine the chicken broth, rosemary and garlic and bring to a boil in a heavy-bottom small saucepan. Reduce to medium-low heat and gradually add polenta while whisking constantly. Cook polenta until it is tender, stirring frequently. Add Gorgonzola and cream. Stir until cheese is melted. Adjust the seasoning with salt and pepper.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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Spinach and Ricotta Ravioli with Sage Butter Sauce

serves four

1 bag fresh spinach
1 tsp chopped garlic
1 Tbsp olive oil
2 eggs
13 ounces ricotta cheese
¾ cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
¼ tsp fresh grated nutmeg
Pasta Dough
salt and pepper to taste

Sauté the spinach and garlic in olive oil until the spinach is just wilted. Remove from heat and roughly purée in a food processor. Combine with the eggs, both cheeses, parsley, nutmeg and season to taste. Dust the counter and dough with flour and run the dough through a pasta machine several times until very thin, making a long, narrow sheet. Drop a tablespoon of filling about every 2 to 3 inches on half the sheet. Fold over the unfilled half and gently press out air pockets around each mound and be sure to form a seal. Use a round cutter to cut out each raviolo. Cook in boiling water 4 to 5 minutes until they float to the top. Serve with Sage Butter Sauce.

Sage Butter Sauce
8 Tbsp unsalted butter
12 fresh sage leaves
¾ cup grated Parmesan cheese

Melt the butter with the sage in a small skillet until the butter
turns light brown, being careful not to burn. Drizzle over the ravioli, sprinkle with cheese and garnish with sage leaves.

Pasta Dough
3 cups all-purpose flour
1 tsp salt
4 eggs
2 Tbsp extra virgin olive oil

Using an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and
continue to mix. Drizzle in the oil and continue to incorporate until a ball is formed. Sprinkle flour on your work surface and knead the dough until it is elastic and smooth. Wrap in plastic and let rest for about 30 minutes, allowing the gluten to relax. Sprinkle flour on your work surface and on the dough. Form it into a rectangle and roll it through a pasta machine several times at the widest setting. Roll through several more times, reducing the setting each time until the dough is thin. Cut into wide noodles for pappardelle.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com