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 ·…

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…

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,…

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…
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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…

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…

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…

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.…

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…

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…

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…

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…

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…

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,…

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…

Chef Paul Mattison’s Artichokes Esther-Style

Chef Paul Mattison’s Signature Appetizer (From Chef! – The Stories and Recipes of Chef Paul Mattison) My grandmother, Esther, never believed in throwing anything away. Once the artichoke hearts were dipped in the egg wash and…