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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

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Grouper Picatta with Zucchini Noodles

serves four

4 grouper fillets, 5 to 6 ounces each
1 cup flour
1 whisked egg
2 Tbsp clarified butter
Picatta Sauce
salt and pepper to taste

Salt and pepper both sides of the fillets. Dredge in flour then dip in the whisked egg, dredge in the flour again, and shake off any excess. Heat the clarified butter in an oven proof pan over medium-high heat and sauté the fillets skin side up. Do not touch the fillets until the edges are brown. Carefully turn the fillets over and finish in a 375ºF oven for 6 to 8 minutes. Spoon Picatta Sauce over grouper and serve with Zucchini Noodles.

Zucchini Noodles
2 large zucchini
1 Tbsp chopped garlic
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp finely diced tomato
salt and pepper to taste

Using a mandolin, shave the outside skin of the zucchini into thin strips. Sauté the garlic in the butter over medium-high heat. Add
the zucchini, season to taste and sauté until tender. Remove from the pan and toss with olive oil. Swirl on a fork like pasta, serve and garnish with diced tomato.

Picatta Sauce
1 sliced small shallot
1 smashed garlic clove
juice of 1 lemon
10 black peppercorns
1 bay leaf
1½ cups white wine
1 cup heavy cream
6 Tbsp cold butter
2 Tbsp chopped fresh parsley
1 Tbsp lemon zest
2 Tbsp capers
2 Tbsp grated Parmesan cheese

Combine the shallot, garlic, lemon juice, peppercorns, bay leaf and white wine in a small sauce pan. Cook over medium heat
until reduced by half. Add the heavy cream and reduce until thickened. Remove from heat and add the cold butter. Whisk to incorporate. Add the parsley, lemon zest, capers and cheese. Mix well.

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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Chef Paul Mattison’s Raviolo

serves four

¼ cup flour
½ tsp salt
½ tsp pepper
1 pound cubed round or chuck steak
¼ cup vegetable oil
1 thinly sliced large onion
1 thinly sliced large celery rib
2 thinly sliced carrots
1 minced garlic clove
1 tsp dried oregano
16-ounce can stewed tomatoes
1 cup red wine
salt and pepper to taste
Pasta Dough
Caramelized Cipollinis
Cipollini Onion Cream

Combine the flour, salt and pepper, and lightly coat all sides of the meat. Shake off any excess. Save remaining seasoned flour for use later in the gravy. Heat 2 tablespoons of oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side until browned. Do not crowd the skillet or the meat will not brown. Remove with tongs and add the remaining oil to the pan drippings. Add the onion, celery and carrots, and cook over medium-high heat for 2 minutes, stir occasionally, until lightly browned. Reduce heat to low, cover and cook for 10 minutes until the vegetables are almost tender. Add the garlic and sprinkle with the reserved flour. Cook and stir one minute. Add oregano, tomatoes with their juices and the wine. Return the meat and any juices to the skillet. Bring to a simmer, cover and cook over low heat for 20 minutes or until meat and vegetables are tender. Season to taste. Make the Pasta Dough, fill and cut 3-inch square ravioli. Cook in boiling water 4 to 5 minutes until they float to the top. Serve with Cipollini Onion Cream and garnish with Caramelized Cipollinis.

Cipollini Onions
2 cups cipollini onions
1½ cups water
2 Tbsps butter
¼ cup sugar
salt and pepper to taste

Cook the onions in the water with the butter and sugar in a large sauté pan over high heat. As the water reduces, the onions will caramelize. Toss occasionally and cook until golden brown.

Cipollini Onion Cream
½ cup Caramelized Cipollinis
½ quart heavy cream
salt and pepper to taste

Simmer onions and cream in a medium saucepan until thickened. Purée in a blender until very smooth. Strain through a very fine sieve and season to taste.

Caramelized Cipollinis
2 cups cipollini onions
1½ cups water
2 Tbsp butter
¼ cup sugar
1 sprig fresh thyme
salt and pepper to taste

Cook the onions in the water with the butter and sugar in a large sauté pan over high heat. As the water reduces, the onions will caramelize. Toss occasionally and cook until golden brown. Garnish with thyme sprig.

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 3-inch square ravioli.

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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Seared Sea Scallops

Chef Paul Mattison’s Seared Sea Scallops
Serves 4
For the Scallops:
3 tablespoons clarified butter
16 each Sea Scallops(u-10 size)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
As needed salt and black pepper
In a small sauté pan on medium heat, add coriander and cumin seeds. Carefully toast spices until slightly browned. Cool, and grind spices in a coffee grinder. Next season scallops on both side with spices and salt and pepper. In a large sauté pan on high heat, add clarified butter. Carefully place as many scallops in pan without crowding too much. Sear the scallops until edges are browned before turning. Once turned, cook another 5 minutes or cooked until desired temperature.
For the Sweet Potato Hash:
¼ cup smoked bacon, sliced thin
¼ cup sweet onions, small diced
3 cups sweet potato, small diced
1 teaspoon garlic, minced
2 tablespoons scallions, sliced thin(green only)
1 tablespoon cilantro, chopped
As needed salt and black pepper
In a large sauté pan on medium heat, add bacon. Slowly render bacon until almost crispy. Next add onions, and cook slowly until softened and translucent. Next add sweet potatoes. Keep cooking slowly and stirring occasionally until sweet potatoes are soft. Once soft, stir in garlic. Cook another minute, stir in sliced scallions and chopped cilantro. Adjust seasoning with salt and black pepper if needed.
For the Jicama-Apple slaw:
1each jicama, medium, finely julienned
1 each granny smith apple, finely julienned
2 tablespoons scallions, finely sliced(green only)
½ each red pepper, finely julienned
½ each jalepeño, finely minced
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
As needed salt and pepper
In a medium sized mixing bowl, mix all ingredients together. Season with salt and pepper to taste.
For the Lemon Cream:
1 tablespoon extra virgin oil
¼ cup sweet onion, diced
1 each garlic clove, smashed
2 cups heavy cream
1 each lemon, zest only
As needed salt and pepper
In a small sauce pan on medium heat, add olive oil, onions and garlic. Cook until onions and garlic have softened, about 5 minutes. Next add Heavy cream and lemon zest. Slowly reduce cream until sauce consistency. Puree sauce in blender. Adjust seasoning with salt and pepper.
Seared Sea Scallops
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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Chilled Cucumber-Avocado Soup with Peach Salsa

Serves 6-8

3each avocados
3 each cucumbers, peeled, seeded, rough chopped
¼ cup sweet onion, diced
1 each scallion, sliced
½ each jalapeños, seeded, diced
1 tablespoon cilantro, chopped
1 each orange, juice only
1 each limes, juice only
¼ cup rice wine vinegar
½ cup sour cream
¼ cup mirin
2 teaspoon sugar
¼ cup heavy cream
as needed salt & black pepper

Puree All ingredients together with Blender until smooth. Adjust Seasoning with Salt & Pepper.

For the Peach Salsa:
1 cup peaches, small dice, skin on(ripe but not too ripe)
2 tablespoons red pepper, small diced
½ each jalapeño, seeded, minced
1 tablespoon scallions, sliced thin on a bias, (green only)
1 tablespoon cilantro, chopped
1 each lime, juice only
1 tablespoon extra virgin olive oil
as needed salt, pepper, sugar

Combine all ingredients in a mixing bowl. Adjust seasoning with salt and pepper. Depending on the sweetness of peaches, sugar can be added, or may need nothing at all.

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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Chef Paul Mattison’s Black Grouper with Tomatoes, Olives, and Fresh Herbs

serves two

Ingredients
2 grouper filets, about 6 oz each
2 tablespoons olive oil
¼ cup cherry tomatoes cut in half
10 calamata olives, pitted and cut in half
½ cup shiitake mushrooms
1 oz Marsala wine
1 sprig fresh thyme
1 sprig Italian parsley
1 tablespoons butter
fresh lemon juice

Procedure
Preheat a medium size sauté pan at medium heat, add the olive oil and place the grouper filets carefully in the pan away from you, and cook for about three to four minutes on each side. If the pan gets too hot lower the heat and continue to cook until the fish is cooked through; remove the filets from the pan once they are cooked and drain some of the excess oil and return the pan to the fire; add the olives, tomatoes, and shiitakes, sauté for about one minute; add the Marsala wine, let the wine evaporate for few minutes; add the fresh herbs, butter, fresh lemon juice, and season the sauce with salt and pepper; pour the sauce over the fish and serve immediately.

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

Suds & Subs Fundraiser

mcc_subs_suds_wusf_apr_16_NLv1Saturday, April 9 from 9am-2pm
• Team Edible Sarasota’s fundraising event for Tour de Cure with the American Diabetes Association
• get your car washed and enjoy a Mattison’s wrap while supporting a great cause
• T&T Shell Station, 6001 Palmer Blvd, Sarasota 34232, right across from Detwilers
• $10, pre pay the car wash email kim.lemke@oplhotels.com or call 941.685.2657

 

 

 

 

 

 


 

“Salute to Summer – Flights & Bites” Beer and Dinner Series at Mattison’s City Grille

mcg_summerseries_summer_16Wednesday, June 29 from 6-9pm – Craft Beer Flight & Bites Dinner Series
[wp_cart: Wed, June 29, 2016 Craft Beer Flight & Bites Dinner Series at Mattison’s City Grille $25 plus tax and gratuity Total Cost 31.75:price:31.75:end]

Wednesday, July 27 from 6-9pm – Craft Beer Flight & Bites Dinner Series
[wp_cart:Wed, July 27, 2016 Craft Beer Flight & Bites Dinner Series at Mattison’s City Grille $25 plus tax and gratuity Total Cost 31.75:price:31.75:end]

Wednesday, August 31 from 6-9pm – Craft Beer Flight & Bites Dinner Series
[wp_cart:Wed, August 31, 2016 Craft Beer Flight & Bites Dinner Series at Mattison’s City Grille $25 plus tax and gratuity Total Cost 31.75:price:31.75:end]

• craft beer tastings and a “bites” menu by Chef Paul Mattison featuring area farms and fresh Florida seafood
• $25, plus tax and gratuity
• reservations encouraged