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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 ·…
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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…
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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,…
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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…
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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…
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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…
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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…
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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.…
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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…
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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…
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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…
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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…
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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…
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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,…
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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…
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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…