Mattison's Riverside
941.748.8087
Mattison's City Grille
941.330.0440
Mattison's Forty One
941.921.3400
Mattison's Catering Company
941.921.3400
Mattison's Culinary Outfitters
941.387.2702
Mattison's International
Cookery
941.921.3400
Mattison's Junior Chefs
941.921.3400
Specialities:
Chef
Paul Mattison's Stuffed Pork Chops with Apples and Dry Cherries, Over Braised
Cabbage
serves
two people
2
center cut pork chops about ¾ inch thick
Stuffing
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
2
oz Calvados or any apple liquor
½
cup heavy cream
2
slices white bread, edge removed, and cut into small
pieces
Braised
Cabbage
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 Bacon Wrapped Tenderloin with Gorgonzola Potatoes
and Mushroom Sauce
serves
two people
2
tenderloins about five oz each
2
strips applewood smoked bacon
salt
and fresh cracked pepper for seasoning
Potatoes
1
lb Yukon Gold potatoes, washed, and diced into one inch cubes
2
tablespoons of olive oil
1
cup Spanish onions, sliced thinly
1
clove garlic sliced
1 tablespoons
of fresh parsley, chopped
3
oz Gorgonzola cheese
Sauce
1 tablespoons
of butter
1
sprig fresh thyme, chopped
1
sprig fresh tarragon, chopped
1
cup shiitake mushrooms, sliced
1 tablespoons
of
¼
cup cream
1 tablespoons
of butter
salt
and pepper
Procedure
Preheat
the grill to 350 degrees. Season the meat with salt and black pepper, wrap the
bacon around the filets, securing it with twine or a tooth pick, set aside. Add
the potatoes in a pot of water and bring to a low simmer, for about six to seven
minutes, drain the water and let the potatoes cool. In a medium size skillet,
add the olive oil at medium-high heat then add the onions and garlic, cook for
two minutes, add the potatoes, let them brown slightly and sprinkle the parsley
and the cheese on top, lower the heat and let the cheese melt half way, remove
from the heat and set aside. Grill the meat for three to four minutes on each
side for medium-rare, remove from the fire. In a small sauté pan, add the
butter, the mushroom, and cook for one minute, add the cream and mustard,
followed by the fresh herbs, finish with the rest of the butter and season with
salt and pepper to taste. Serve with the steak and Gorgonzola
potatoes.
Enjoy
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison s
®Chef Paul Mattison, 2009
Chef
Paul Mattison's Mediterranean Style Blue Fin Tuna
serves
two people
2
pieces blue fin tuna about 6 oz each
2
tbs extra virgin olive oil
1
cup roma tomatoes diced into one inch pieces
2
tbs capers, drained
½
cup yellow squash, sliced thinly
½
cup zucchini, sliced thinly
1
clove garlic, sliced
2
oz white wine
2
tbs toasted pine nuts
2
basil leaves chiffonade
1
tbs butter
1
tbs fresh lemon juice
salt
and pepper to taste
Procedure
Season
the tuna with salt and pepper. In a small sauté pan, add the olive oil at
medium high heat, place the tuna in the oil and sear for one minute on each
side; remove from heat and place on to a paper towel. Using the same
pan, add the tomatoes, and the squash and the garlic; sauté for two minutes, add
the wine, reduce to half; add the pine nuts, basil, lemon juice, and butter,
season with salt and pepper. Slice the tuna and gently toss it with the
sauce.
Serve
immediately.
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison s
®Chef
Paul Mattison, 2009
Key
Lime Encrusted Local Grouper with Peaches, Fennel and Bitter
Greens
Serves
two people
2
grouper filets about six oz each
2
tbs extra virgin olive oil
2
Key limes (zest) and juice separate
2
ripe small peaches sliced
1
cup fresh fennel sliced thin
1
tsp butter
2
cups mix greens
1
small shallot minced
1
tsp
2
oz raspberry vinegar
4
oz extra virgin olive oil
salt
and pepper to taste
Procedure
In
a medium size sauté pan, add the olive oil at medium high heat, coat the filets
with the Key lime zest, season with salt and pepper, place them lime side down
for two minutes, turn them over and cook for an additional two minutes and lower
the heat to continue cooking until the center is cooked though, remove from the
pan and set onto paper towels. Using the same pan add a tea spoon of
the olive oil at medium heat add the peaches, and fennel sauté for one minute
add the Key lime juice, and butter then season with salt and pepper to taste;
set aside. In a small mixing bowl, mix together the mustard, shallots, and
olive oil then mix well, season with salt and pepper to taste, to serve toss the
greens with some of the vinaigrette, place the fish on top, add the peaches and
fennel on the fish and drizzle some of the remaining vinaigrette on the fish if
desired.
Enjoy!
Chef
Paul Mattison, Executive Chef and Proprietor of Mattison
s
®Chef
Paul Mattison, 2009
Recipes with Video Demonstrations:
Grilled Lemon Chicken with Mango
Salad
Chicken
2
skinless chicken breast about 6 oz. Each
1 fresh lemon (juice)
1 sprig
fresh thyme
1 sprig fresh tarragon
Salt and white pepper to taste
1
Tbs. olive oil
Mango salad
1 large mango peeled
and julienne to 2" by 2"
½ bunch green onions sliced
1 yellow tomato
sliced
1 green tomato sliced
1 sprig cilantro
1 red bell pepper
julienne
1 green pepper julienne
1 lime (juice)
Dressing
¼ cup olive oil
1 Tbs.
2 oz. White balsamic
vinegar
1 clove garlic chopped
1 tsp. Honey
½ shallot finely
chopped
Salt and pepper to taste
Procedure
Chopped the fresh herbs,
combine with the olive oil and the lemon juice, add to the chicken and marinate
in refrigerator for twenty minutes. In a small bowl add the ingredients
for the dressing season with salt and pepper, set aside. Preheat the grill
at med. High, place the chicken breast and cook for 3 to 4 minutes on each side
or until cook through. In a med. Size bowl tossed the mango salad with
some of the dressing, remove chicken from the fire and place on the side of
salad, drizzle with some of the remaining dressing. Serves two
people.
Rare Block Tuna with Spicy Soba Noodles and Steamed Bok
Choy
Grilled Tuna
Ingredients
two 6oz steaks tuna; 2 oz olive oil; sprinkle of blacken
seasoning pinch of salt and pepper
Procedure
season tuna with olive oil, blacken seasoning, salt and pepper;
pan sear on an iron skillet; cook to rare (recommended) or desired temp; remove
and let stand
Spicy Soba Noodles
Ingredients
2oz sesame oil; 2
oz leaks; 2oz carrots; 2oz snow peas; half a teaspoon garlic; 2oz
Jicaqma; one teaspoon tahini; half a bunch cilantro; one lime; three
oz rice vinegar; 1oz honey ; two medium sized heads of bok choy
(steamed separately)
Procedure
shred or cut vegetables julienne
style; sauté slightly 1-2 minutes, remove; let cool; toss with cooked noodles;
season with lime, cilantro and a splash of rice vinegar, tahini, and honey; seam
bok choy with butter, broth, salt & pepper
Plating
slice tuna, serve over noodles, place bok choy on plate; drizzle
all with sweet soy and wasabi mayo
Chicken Breast Stuffed with Fire Roasted Romas, Baby Spinach Leaf, Goat Cheese
two chicken breasts, 6-7 oz each; 4-6 Roma tomatoes; 5 cups of
baby spinach leaves;
1 cup of goat cheese; salt and pepper; 3-4 sage leaves,
chopped; and 1/4 cup flour, 1/4 cup olive oil; 1/2 cup white wine; 1 tablespoon
of butter, one lemon
Procedure
Roast the Roma tomatoes on a char-grill; remove, peel, and
deseed; in sauté pan, wilt spinach in oil and then add the tomatoes; cook until
tender; season to taste. Remove from heat then add goat cheese with and chopped
sage. Fold to blend. Butterfly chicken breast and
pound lightly with a
mallet. Turn inside up and add stuffing mix. Roll tightly being sure to overlap
ends generously; lightly dust with flour and sauté over medium to high heat.
Once all sides are golden brown place in oven set at 400 and finish cooking
throughout, approximately 20 minutes. Next, rinse and trim asparagus spears;
toss in oil and season with salt and pepper.; put on char-grill for 1 minute
then turn. In a separate pan, add white wine and reduce by half; then add lemon
juice, salt and pepper and finally butter. stir vigorously and when all the
butter has melted, finish sauce with remaining chopped sage. Remove asparagus
from grill and place around perimeter of plate. Chicken should be cooled
slightly enough to slice into medallions which are then placed on top of
asparagus spears.
Finish by saucing
liberally.
Roasted Mushroom and Spinach Ravioli
1 Lb. mushroom ravioli
(optional)
1 cup butternut squash, diced
1 cup sweet potatoes, diced
1 cup carrots, diced
1 cup cherry tomatoes cut in half
1 lg. Portobello mushroom, gills removed and
julienne
½ cup chicken stock
2 tbs. olive oil
1 tsp. fresh garlic
1 sprig basil chiffonade
Salt and white pepper to tasteIn a small sauce pot add water and salt and bring to a boil, add squash, sweet potatoes, carrots, and simmer until tender but firm, remove from the liquid and set aside on a paper towel, add the raviolis to the water and simmer boil for four minutes. In a med. Size sautéing pan add the olive oil, at med. Heat, add the garlic and cook for few seconds until slightly golden brown, add the tomatoes and sauté for one minute, add the squash, carrots, and sweet potatoes, cook for two minutes add the chicken stock reduce to half, add the raviolis, basil, and season with salt and white pepper to taste. Enjoy!
Ancho Pepper Dusted Diver Scallops, Wild Mushroom Polenta
Scallops
6 - 8
diver scallops or u/10 count/per lb.
2 tsp. ancho pepper powder
kosher
salt
2 tbs. canola oil
Polenta
1 cup
fine polenta
3 cups chicken stock
1 cup sliced button mushrooms
1 cup
fresh porccini mushrooms (1/4 cup dry)
2 tbs. parmesan cheese
1 tbs.
butter
salt and pepper
Swiss chard
3
cups cleaned red or white Swiss chard roughly chopped
1 tsp. fresh
garlic chopped
1 tsp. olive oil
Tomato chutney
1
cup of your favorite local Heirloom tomatoes
1 small shallot minced
1 tsp.
honey
1 tbs., white balsamic vinegar
1 tsp. olive oil
2 fresh basil
leaves chifonnade
salt and pepper to
taste
Procedure
Preheat
a sauteing pan at high heat add the canola oil, dust the scallops with ancho
pepper, place them four at the time depending on the size of the pan, not to
over crowd, cook for two minutes on each side repeat the process with the rest
of the scallops, in a small pot bring the chicken stock to a simmer, add the
mushrooms, cook for one minute, add the polenta, lower the heat cook for four to
five minutes, add the parmesan cheese, the butter, dissolve completely, season
with salt and pepper and set aside, using the same pan fro the scallops, wipe
with a paper towel any leftover pepper residue, add the olive oil, at med. heat,
add the Swiss chard, cook for one minute, season if needed. for the chutney use
a a separate pan, add the olive oil, and shallots sweat for two minutes,
add the rest of the ingredients, cook for four minutes, taste for seasoning for
plating, place the polenta, in a large bowl, add the Swiss chard on top, place
the scallops around and top the scallops with the warm chutney.
Braised Short
Rib
Ribs
2 14- 16 oz. bone in short ribs
2 tbs.
seasoned all purpose flour (seasoned with salt & pepper)
1 oz. canola
oil
1 cup celery diced med.
1 cup carrots diced med.
2 cups Spanish
onions diced med.
2 cups merlot wine
1 sprig fresh thyme
1 bay
leaf
2 cloves garlic crushed
¦Ð cup tomato paste
4 cups water or
chicken stock
1 oz. balsamic vinegar
1 tbs.
butter
Risotto
3 tbs. olive oil
2 cups Arborio
rice
¡Ç cup Spanish onions diced small
1 bay leaf
6 cups chicken
stock
¦Ð cup squash diced small optional
¦Ð cup grated parmesan
cheese
2 tbs. butter
Salt and pepper to taste
Procedure
Preheat the oven at 350*. Lightly coat the ribs with the seasoned flour on both sides. In a large saut¨¦ing pan add the canola oil, at med. High heat place two of the ribs meat side down and sear them until slightly brown to seal in the juices, repeat the process with the rest of the ribs. In the same pan add the garlic and onions, cook for one minute, add the carrots, celery, and fresh herbs, cook for two minutes. In a separate bowl mix the chicken stock, the red wine, tomato paste, and balsamic vinegar. In a roasting pan line the ribs bone side down, add the vegetables on top, add the liquid all over the meat and vegetables, cover with aluminum foil place in the oven and roast for one hour twenty minutes, or until meat falls of the bone. In a med. Size pot add the olive oil, onions and bay leaf, at med heat cook for one minute, add the Arborio rice constantly stirring, for two minutes, slowly add hot chicken stock a little at the time until the first batch of stock has absorbed add more, depending on how Aldente is preferred, add the squash cook for two minutes, add the parmesan cheese and butter, season with salt and pepper. Set aside. Remove the ribs from the pan using a spatula and tongs place them on a separate dish, strain the roasting liquid add it back to the roasting pan and place it on the heat to reduce by half, add the butter, season with salt and pepper to taste. For plating place the risotto in pasta bowls or preferred dish, remove the bones from the meat place it on top of the risotto, and finish with the reduced sauce. Enjoy!
