Garden of Wonder, Sarasota Magazine’s Best Of 2016 Party

mcc_sara_mag_best_of_19apr_16_NL_v1Tuesday, April 19 from 6pm
• local food, drinks by literally Sarasota’s Best including Mattison’s
• live entertainment
• announcement of winners and finalists in Sarasota Magazine’s Best Of 2016 annual event
• at the beautiful Selby Gardens
• $107, VIP $160.50
purchase tickets on line

 

 

 

 


 

Chef Paul Mattison’s New Zealand Lamb Rack as seen on CBS Studio 10 Tampa Bay

chef
Co-Host Super Bowl Champ and former Tampa Bay Bucs player Michael Clayton, Chef Paul Mattison, and Studio 10 Host Stephanie Webb

Monday, February 29, 2016

Watch Online

Recipe for Chef Paul Mattison’s New Zealand Lamb Rack with roasted grape tomatoes and braised leeks, warm vinaigrette, and truffle mashed potatoes

Lamb Ingredients
lamb rack 1 each
extra virgin olive oil 1 cup
garlic clove, smashed 3 each
Black peppercorn 5 each
fresh rosemary 2 sprigs
salt & pepper

Lamb Procedure
In a small sauce pot place olive oil, garlic cloves, peppercorns, and fresh rosemary. Place over low heat and steep for about 20 minutes to infuse flavors. Pull off of heat and set aside to cool. After marinade has cooled pour over lamb rack and let marinate for at least 8 hours. Pull lamb rack out of marinade and pat dry with paper towel. Season generously with salt and pepper, then grill or pan sear lamb rack until it reaches the desired temperature. About 8 minutes for a medium rare.

Roasted Grapes, Leeks, Vinaigrette Ingredients
grape tomatoes 5 each
leek, white part only, thinly sliced 1 bunch
garlic, minced ½ tsp
shallot, minced 1 tsp
whole grain mustard 1 Tbsp
honey 1 Tbsp
Spanish sherry vinegar  1½ Tbsp
extra virgin olive oil ½ cup
salt & pepper

Roasted Grape Tomatoes, Leeks, Vinaigrette Procedure
First, coat grape tomatoes in about 1 tablespoon of the olive oil and roast in a 350 degree oven for 6 minutes or until they just start to blister. Pull tomatoes out of the oven and set aside. Next, in a sauté pan over low heat place 1 tablespoon of olive oil and all of the thinly sliced leeks. Slowly cook leeks stirring occasionally, so that they do not brown, but delicately braise in their own juices. Once the leeks are cooked down and soft turn up the heat to medium high. In the same sauté pan add the roasted grape tomatoes, garlic, and shallots and cook for about 10 seconds. Deglaze the pan with the sherry vinegar and add the mustard and honey. Stir. Pull the pan off of the heat and slowly whisk in the remaining olive oil, (while still warm) until the vinaigrette has emulsified. Season with salt and pepper and serve over lamb.

Truffle Mashed Potatoes Ingredients
Idaho potato, peeled, chopped 1 each
heavy cream ½ cup
butter 2 Tbsp
truffle oil 1 Tbsp
salt & pepper

Truffle Mashed Potatoes Procedure
Place chopped potatoes in a small pot and fill with water, so that the water is about 1 inch above the potatoes. Salt the water generously and place on stove top burner over medium high heat and bring to a boil. Cook the potatoes until they are fork tender, but not too saturated, about 20 minutes. Drain the potatoes through a colander. While the potatoes are draining, put the heavy cream and butter into a small pan and heat just until the butter is melted. Pour the potatoes, heavy cream, and butter into a mixing bowl and whip with a whisk until clumps are gone and potatoes are fluffy. Season with salt, pepper, and tablespoon of truffle oil.

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Chef Paul Mattison’s Duck Confit Flatbread

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(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

5

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

,

Duck and Mango Spring Rolls

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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

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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

,

Grilled Peach Salad

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

,

Roasted Pear and Croissant Bread Pudding

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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

,

Hazelnut Pot de Crème

7

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

,

Zinfandel Braised Beef Short Rib with Creamy Gorgonzola Polenta

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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