Mattison’s Recipes

 


Chef Paul Mattison’s First Cookbook over 20 years in the making is now available online below and over the phone at 941.921.3400.

Chef – The Story and Recipes of Chef Paul Mattison
120 pages with over 125 signature Chef Paul Mattison recipes with photos
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Cooking Demonstration Recipes

Chef Paul Mattison regularly posts new recipes he has demonstrated in either cooking classes or on TV.

Be sure  to check back every couple of  weeks to get the latest  breakfast, brunch, dinner,  dessert, holiday and party food  ideas from Mattison’s!

If you  have any questions or  comments about a recipe, be  sure to e-mail us using the Contact Us at the  bottom of this page.

Enjoy!



Chef Paul Mattisom’s Mint Vinaigrette

2 oz Dijon Mustard
1 oz Diced Shallots
2 Lemons (juiced)
2 Tbsp Fresh Mint
½ cup Blended oil


Chef Paul Mattison’s Seared Scallops with smoked bacon and a black pepper-butter

As demonstrated on ABC 7 – serves two people.

Scallops
12 sea 16/20 scallops
2 tbs olive oil
¼ cup smoked bacon, diced small
1 sprig fresh lavender (optional)
2 tbs unsalted butter
1 small shallot sliced thin
fresh cracked black pepper
½ brandy

Spinach
1 lb spinach, washed and dry well
3 cloves fresh garlic, sliced thin
1 tbs olive oil
2 oz heavy cream
salt and pepper to taste

Procedure
Preheat a medium size sauté pan at high heat; pat dry the scallops and season them with kosher salt and enough fresh black pepper; add olive oil to the pan and place the scallops carefully without over crowding the pan, if necessary, cooke them in two batches. Sear the scallops for about one minute on each side (if the pan gets too hot, lower the heat to medium heat, enough to caramelize on both sides and remove them from the pan to keep warm. Remove some of the excess oil from the pan and add the bacon; render for about a minute and remove some of the fat; add the shallot, lavender, and brandy – away from the fire – and let the liquor evaporate for few seconds; add the butter and then return the scallops to the pan and cook for about two more minutes; adjust the seasoning if needed.  For the spinach, preheat a sauté pan at medium heat, add the olive oil and garlic; let the garlic brown slightly, add the spinach and sauté for few seconds; add the cream and let reduce until thickens slightly and season with salt and pepper; serve with the scallops on top and finish with the rest of the black pepper sauce.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2011


Chef Paul Mattison’s Chateaubriand for Two, fingerling potatoes, and hollandaise sauce

As demonstrated on ABC 7 – serves two people.

Ingredients
whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
salt
freshly ground black pepper

Potatoes
2 tablespoons butter
20 fingerling potatoes washed and dry
1 tablespoon finely chopped parsley
½ cup Spanish onions, diced small
2 tbs. olive oil
kosher salt and pepper

sauce
3 egg yolks
1 cup unsalted butter, melted
1 tea spoon fresh lemon juice
pinch cayenne pepper
kosher salt

Procedure
Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. For the potatoes: In a sauté pan, over medium heat, melt the tablespoons of butter. Add the potatoes and onions season with salt and pepper. Sauté the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the sauce: In a stainless bowl, over simmering water. Whisk the egg yolks until frothy. In a steady stream, add the butter until the sauce thickens. Season lemon juice, salt cayenne pepper and set aside in a warm place.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2011


Date: March 3, 2010

by: Stephanie Hannum | Black Tie Editor

On a recent afternoon at Mattison’s Forty-One, Chef Paul Mattison hosted Affordable Gourmet, a lunchtime cooking class with a focus on affordable, but also substantial, ingredients and meals. After a demonstration of three recipes braised beef brisket, potato torte and Key lime pie guests feasted on a filling lunch. Tip: Eat a snack before the demonstration, because hunger pains will kick in while smelling the aromas during the preparation (meals do not appear in front of you until after the demonstration is complete).

Mattison’s™ Key lime pie recipe has been around for 15 years (since Mattison perfected it with the pastry chef at the Summerhouse) but has not been shared until now.

We made a lot of changes to the menu over the years, but this recipe was one that remained constant, because we felt it was dead-on and a unique, light and airy Key lime pie, says Mattison.

Recipes

Chef Paul Mattison’s Key Lime Pie
1. Add 3 ounces of sugar to 13 ounces of graham-cracker crumbs and stir together. Stir in 8 ounces melted unsalted butter.
Press mixture into oil-sprayed pan. Build piecrust up at the curves of the pie rim to give structure that will hold the weight of the finished sides. Bake at 325 degrees for five minutes.

2. Put 3 ounces of Key lime juice (Mattison recommends Nellie and Joe s Key lime juice) into a glass bowl and stir in 1 teaspoon of gelatin. Microwave on high for two minutes. Stir, and then microwave for three more minutes to bloom the gelatin.
Combine 8 ounces sweetened condensed milk, three egg yolks and 3 ounces of Key lime juice.
Whisk in slightly cooled gelatin mixture. Add a pinch of salt.
3. Whip three egg whites with 1/6 teaspoon cream of tartar until stiff. Fold into bowl of yokes, milk and juice mixture.
Fill pie shell and bake at 350 degrees for seven minutes. Turn the pie, and continue baking four-to-seven minutes until firm and lightly colored. Once the pie is finished, put it in the freezer to become firm enough to cut clean slices, about an hour or two.
4. To plate the Key lime pie, decorate the plate with crème anglaise and raspberry purée, topped with whipped cream. Mattison recommends pairing a sweet wine, such as a Sauternes or Muscat, or a cappuccino with the slice of pie.

Chef Paul Mattison’s Braised Beef Brisket
serves 6 people

Ingredients:
6 8 ounce beef brisket, trimmed / portioned
salt and pepper to taste
½ cup flour
3 tablespoons canola or vegetable oil
½ cup red wine
4 cups beef stock
3 each garlic cloves, smashed
1 sprig of thyme
1 sprig of rosemary
2 tablespoons unsalted butter

Procedure:
1. Heat beef stock in a small sauce pain.
2. While stock is heating, season the beef on both sides with salt and pepper. Then, dredge the beef in flour and pat excess flour off.
3. Heat a large sauté pan on high heat. Add oil and sear beef. Be sure to brown all sides.
4. After meat is seared, reserve. In the same sauté pan, drain the excess grease. Add wine to pan and place back on the heat. Bring to a boil and then shut off.
5. In a small baking dish, add reserved meat, wine, stock, garlic and herbs. Cover casserole and place in a 350-degree oven. Back for 2 ½ to 3 hours. Meat should be very tender.
6. Once finished take the meat out and strain braising liquid. Reduce if needed. Season and finish with butter.
Mattison recommends adding lemon zest on top of the finished braised dish to give freshness. Also, he recommends pairing the beef with a full-bodied red wine.

Potato Torte
Serves 2 people

Ingredients:
1 sweet potato, sliced thin
1 white potato, sliced thin
½ zucchini, sliced thin
½ yellow squash, sliced thin
¼ eggplant, sliced thin
3 ounces mozzarella cheese
3 ounces jack cheese
Melted butter
salt and pepper to taste

Procedure:
1. Spray small baking pan 6 inch round.
2. Start layering with eggplant, then potato, sweet potato, zucchini, yellow squash, sweet potato, and potato, with cheese between each layer. Mound veggies high since they will shrink when cooked.
3. Top with cheese then bake at 350 degrees for 35 minutes.
4. Let cool for 4 minutes then turn out on to a plate. Serve with beurre blanc sauce.
Mattison recommends pairing potato torte with a chardonnay or full white wine.


Chef Paul Mattison’s Potato-Ricotta Gnocchi with Baby Shrimp

3 cups gnocchi
1 lb baby shrimp, peeled and divined
2 cups fresh tomatoes, chopped
2 cloves garlic, chopped
2 oz white wine
1 tablespoon butter
2 basil leaves, chiffonade
salt and pepper to taste
fresh Parmesan cheese, grated

Gnocchi
2 lb russet potatoes
2 eggs, beaten
½ cup flour
½ cup ricotta cheese
2 tablespoons Parmesan cheese, grated
salt and pepper

Preheat the oven at 350 degrees F; wash the potatoes and season with kosher salt and bake for about one hour, let cool slightly just enough to handle, peel the skin off and grate them using a cheese grater with the large whole into a bowl; add the eggs, both cheeses, and flour and season with salt and pepper and mix just enough to combine, and place the dough into a well floured surface, slightly dust with flour and set aside. Once the dough is rested, divide the dough into small portions and roll into a ½ inch strip, and using a paring knife or a gnocchi shaper cut into one inch pieces and place them on a sheet tray and dust them with corn meal to prevent sticking.

To make the dish, preheat a sauté pan at medium heat add the fresh garlic and sauté for about ten seconds and add the tomatoes and cook for two minutes and then add the shrimp, the wine and let the sauce reduce to half; in the meantime, add the gnocchi to a pot of salted boiling water and wait until they rise to the top and remove them and place into a strainer, drizzle with olive oil and set aside. Once the sauce has reduced to half, add the basil and butter, season with salt and pepper to taste, then fold in the cooked gnocchi; toss well and serve immediately. Garnish with fresh Parmesan cheese and olive oil.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2010


Chef Paul Mattison’s Soft Shell Crabs with Corn Relish and Avocado Vinaigrette
serves two people

4 Soft Shell Crabs, cleaned
¼ cup all purpose flour
1 tablespoon Old Bay Seasoning
3 tablespoon canola oil

Relish
1 tablespoon olive oil
2 cups sweet corn kernels
¼ cup red onion, diced small
¼ cup red bell pepper, diced small
1 oz rice wine vinegar
2 sprigs fresh cilantro, chopped
salt and pepper to taste

Vinaigrette
1 large Hass avocado, peeled and diced small
1 small shallot, chopped small
1 oz rice wine vinegar
3 oz olive oil
1 tablespoon cilantro, chopped
1 small garlic clove

Procedure
Preheat a large sauté pan at medium-high heat; season the flour with salt and pepper and Old Bay, dust the crabs with the flour on both sides then add them in the oil shell side down first and cook for about three to four minutes on each side; remove from the heat and set aside. In a separate sauté pan at medium heat, add a tablespoon of olive oil; then add the onions, peppers, corn and sauté for about two minutes; then add the rice vinegar and cilantro and continue sautéing for an additional minute or two; season with salt and pepper and set aside to keep warm.
For the avocado vinaigrette add all the ingredients in a blender, and puée until emulsified; season with salt and pepper. Serve the crispy crabs with the relish and garnish with the avocado vinaigrette.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2010


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

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, 2010



Mattison’s Stuffed Pork Chops

Chef Paul Mattison’s Stuffed Pork Chops with Apples and Dry Cherries, Over Braised Cabbage
serves two people

Pork Ingredients
2 center cut pork chops about ¾ inch thick

Stuffing Ingredients
1 tablespoon of butter
2 tablespoon of canola oil
½ cup white onions diced small
1 Granny Smith apple, peeled, seeded, and diced to a /14 inch cubes
¼ cup dry cherries
2oz Calvados or any apple liquor
½ cup heavy cream
2 slices white bread, edge removed, and cut into small pieces

Braised Cabbage Ingredients
2 tablespoon of canola oil
4 cups shredded red cabbage
1 Granny Smith apple peeled, seeded, and sliced thin
1 cup red onion, sliced
2 sage leaves
1 clove garlic, sliced
¼ cup red wine vinegar
¼ cup brown sugar
¼ cup red wine
1 tablespoon of butter
salt and pepper to taste

Procedure
In a large sauté pan, add the butter and oil at medium-high heat and add the onions; sauté for one minute; add the apples and cook for two more minutes; add the cherries and then, away from the fire, very carefully add the apple liquor and return to the fire; let the alcohol evaporate, add the cream and the diced bread; season with salt and pepper, cook for one more minute but do not to let the apples break down too much; remove from the heat and let cool completely in the refrigerator. Preheat the oven at 350 degrees. Using a paring knife, create a pocket on the lower part of the pork chops at the end of the bone. and add the cooled filling into a pastry bag with out the tip; stuff the chops pressing on the bag, until the pockets are full; season with salt and pepper. In a large sauté pan, add two tablespoons of canola oil at high heat and cook the chops for one to two minutes on each side, finish in the oven for an additional eight to ten minutes until cook thoroughly; remove the chops form the pan and set aside. Using the same pan from the meat add two tablespoons of canola oil at medium heat and add the cabbage, garlic, and onions and cook for five minutes; add the apples, sugar, sage, wine, and vinegar, and cook for two more minutes; add the butter, season with salt and pepper; serve with the pork chops.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison s
®Chef Paul Mattison, 2009


Chef Paul Mattison’s Beer Braised Shrimp Chili

serves two people

Ingredients
½ cup onions
1 tablespoon garlic
1 cup tomato
1 tablespoon chili powder
2oz scallions
juice of one lime
1 tablespoon cilantro
½ teaspoon spicy pepper
5oz beer
6oz seafood broth or clam juice
2 dozen shrimp

Procedure

Dice and sauté onions, garlic, tomatos; add chili powder, scallions, lime juice, cilantro, spicy peppers, 3oz of beer, broth or clam juice and simmer. In separate pan, sauté the shrimp and simmer.  Deglaze with 2oz of beer. Serve with cold beer or red Zinfandel

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2011


Chef Paul Mattison’s Roasted Corn Salsa

Ingredients
corn on the cob
olive oil
sweet onion
red pepper
cilantro
tyme
lime
sherry vinegar
broth
salt and pepper

Process
Cut the corn from cob, toss the corn, olive oil, salt, pepper. Roast the corn mixture for 15 to 20 minutes. Sauté sweet onion and red peppers; add cilantro, tyme, lime, sherry vinegar, broth. Season with salt and pepper to taste.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2011


Chef Paul Mattison’s Soft Shell Crabs with Corn Relish and Avocado Vinaigrette
serves two people

4 Soft Shell Crabs, cleaned
¼ cup all purpose flour
1 tablespoon Old Bay Seasoning
3 tablespoon canola oil

Relish
1 tablespoon olive oil
2 cups sweet corn kernels
¼ cup red onion, diced small
¼ cup red bell pepper, diced small
1 oz rice wine vinegar
2 sprigs fresh cilantro, chopped
salt and pepper to taste

Vinaigrette
1 large Hass avocado, peeled and diced small
1 small shallot, chopped small
1 oz rice wine vinegar
3 oz olive oil
1 tablespoon cilantro, chopped
1 small garlic clove

Procedure
Preheat a large sauté pan at medium-high heat; season the flour with salt and pepper and Old Bay, dust the crabs with the flour on both sides then add them in the oil shell side down first and cook for about three to four minutes on each side; remove from the heat and set aside. In a separate sauté pan at medium heat, add a tablespoon of olive oil; then add the onions, peppers, corn and sauté for about two minutes; then add the rice vinegar and cilantro and continue sautéing for an additional minute or two; season with salt and pepper and set aside to keep warm.

For the avocado vinaigrette add all the ingredients in a blender, and puée until emulsified; season with salt and pepper. Serve the crispy crabs with the relish and garnish with the avocado vinaigrette.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2010


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

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, 2010


Chef Paul Mattison’s Potato-Ricotta Gnocchi with Baby Shrimp, Tomatoes, and Garlic Sauce

3 cups gnocchi
1 lb baby shrimp, peeled and divined
2 cups fresh tomatoes, chopped
2 cloves garlic, chopped
2 oz white wine
1 tablespoon butter
2 basil leaves, chiffonade
salt and pepper to taste
fresh Parmesan cheese, grated

Gnocchi
2 lb russet potatoes
2 eggs, beaten
½ cup flour
½ cup ricotta cheese
2 tablespoons Parmesan cheese, grated
salt and pepper

Preheat the oven at 350 degrees F; wash the potatoes and season with kosher salt and bake for about one hour, let cool slightly just enough to handle, peel the skin off and grate them using a cheese grater with the large whole into a bowl; add the eggs, both cheeses, and flour and season with salt and pepper and mix just enough to combine, and place the dough into a well floured surface, slightly dust with flour and set aside.  Once the dough is rested, divide the dough into small portions and roll into a ½ inch strip, and using a paring knife or a gnocchi shaper cut into one inch pieces and place them on a sheet tray and dust them with corn meal to prevent sticking.

To make the dish, preheat a sauté pan at medium heat add the fresh garlic and sauté for about ten seconds and add the tomatoes and cook for two minutes and then add the shrimp, the wine and let the sauce reduce to half; in the meantime, add the gnocchi to a pot of salted boiling water and wait until they rise to the top and remove them and place into a strainer, drizzle with olive oil and set aside. Once the sauce has reduced to half, add the basil and butter, season with salt and pepper to taste, then fold in the cooked gnocchi; toss well and serve immediately. Garnish with fresh Parmesan cheese and olive oil.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2010


Chef Paul Mattison’s Stuffed Pork Chops with Apples and Dry Cherries, Over Braised Cabbage
serves two people

Pork Ingredients
2 center cut pork chops about ¾ inch thick

Stuffing Ingredients
1 tablespoon of butter
2 tablespoon of canola oil
½ cup white onions diced small
1 Granny Smith apple, peeled, seeded, and diced to a /14 inch cubes
¼ cup dry cherries
2oz Calvados or any apple liquor
½ cup heavy cream
2 slices white bread, edge removed, and cut into small pieces

Braised Cabbage Ingredients
2 tablespoon of canola oil
4 cups shredded red cabbage
1 Granny Smith apple peeled, seeded, and sliced thin
1 cup red onion, sliced
2 sage leaves
1 clove garlic, sliced
¼ cup red wine vinegar
¼ cup brown sugar
¼ cup red wine
1 tablespoon of butter
salt and pepper to taste

Procedure
In a large sauté pan, add the butter and oil at medium-high heat and add the onions; sauté for one minute; add the apples and cook for two more minutes; add the cherries and then, away from the fire, very carefully add the apple liquor and return to the fire; let the alcohol evaporate, add the cream and the diced bread; season with salt and pepper, cook for one more minute but do not to let the apples break down too much; remove from the heat and let cool completely in the refrigerator. Preheat the oven at 350 degrees. Using a paring knife, create a pocket on the lower part of the pork chops at the end of the bone. and add the cooled filling into a pastry bag with out the tip; stuff the chops pressing on the bag, until the pockets are full; season with salt and pepper.  In a large sauté pan, add two tablespoons of canola oil at high heat and cook the chops for one to two minutes on each side, finish in the oven for an additional eight to ten minutes until cook thoroughly; remove the chops form the pan and set aside. Using the same pan from the meat add two tablespoons of canola oil at medium heat and add the cabbage, garlic, and onions and cook for five minutes; add the apples, sugar, sage, wine, and vinegar, and cook for two more minutes; add the butter, season with salt and pepper; serve with the pork chops.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison s

®Chef Paul Mattison, 2009