Mattison's Riverside
941.748.8087
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at The Plaza
941.387.2700
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941.330.0440
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941.921.3400
Mattison's Catering Company
941.387.2700
Mattison's Culinary Outfitters
941.387.2700
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Cookery
941.387.2700
Recipes
Chef Paul Mattison will regularly post new recipes on
this Web site, so be sure to check back every couple of weeks or so to get the
latest recipes from Mattison's! If you have any questions or comments about a
recipe, be sure to e-mail us using this form
Enjoy!
Seafood Entrees:
Chef Paul Mattison's
Blue Crab Fritters with Jalapeño and
Tarter Sauce
for two
people
Blue Crab Fritters Ingredients and
Procedure
Ingredients 1lb of blue crab
meat (or regular, lump crab meat), 1/4 cup of grated Spanish onions (or minced);
2 tablespoons of chopped green onions; 1/4 cup of grated carrots; 2 tablespoons
of chopped cilantro; 2 tablespoons of chopped parsley; 2 teaspoons of Old Bay
Seasoning; 2 large eggs; 1 cup of flour; 6oz of club soda; salt and pepper to
taste ; 16oz of canola oil; greens for garnish
Procedure Combine the first seven ingredients in a
bowl; gently fold with spatula; in a separate bowl, combine eggs, the club soda
and flour; combine dry and liquid and fold to avoid breaking the crab meat;
season with salt and pepper. To pan fry: bring the oil to 350 degrees and using
a soup spoon, add four fritters at time in oil and cook two to three minutes on
each side; remove and drain on a paper towel; proceed until all the crab
fritters are done.
Jalapeño and Tarter Sauce
Ingredients and Procedure
Ingredients 8
oz of mayonnaise; 2 small minced jalapeños, seeds and all; 3 tablespoons
of minced Spanish onions; 2 tablespoons of fresh lemon juice; one teaspoon of
salt; 1/2 teaspoon of white pepper;
Procedure combine all ingredients in a mixing bowl
and season with salt and pepper.
Plating Place the green on the plate, then the
fritters on top, serve the sauce on the side.
Enjoy!
Chef Paul
Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul
Mattison, 2007
Chef Paul Mattison's
Pan Seared Halibut over
an Asparagus and Crab Risotto
for two people
Pan Seared
Halibut Ingredients and Procedure
Ingredients 2 six ounce filets of halibut; two
tablespoons of canola oil; 1 teaspoon of flour; salt and pepper
Procedure In a medium sauté pan, over medium heat,
add the canola oil; season fish with salt and pepper directly on halibut
filets and dust with flour on one side; carefully place the
fish in oil (be very careful when placing fish in the oil, canola oil heats up
very quickly, and be sure to lay the fish in the pan away from you) and cook for
three minutes on each side.
Asparagus and
Crab Risotto Ingredients and Procedure
Ingredients
three tablespoons of olive oil; half a cup of Spanish onions, chopped;
one cup of Arborio rice; three cups of chicken stock; one bunch of asparagus,
peeled and sliced on the bias; three tablespoons of Parmesan cheese; two
tablespoons of butter; salt and pepper
Procedure In a medium sized sauce pot add olive
oil and onions at medium heat and cook for two minutes; add Arborio rice and
constantly stir for three minutes; slowly add half a cup at a time of the
chicken stock, constantly stirring until absorbed; add asparagus, still and cook
for one minute; add Parmesan and butter, constantly stir until incorporated;
season with salt and pepper
Plating put risotto in the center of pasta bowl,
place fish on top. Sauce is not necessary.
Enjoy!
Chef Paul
Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul
Mattison, 2007
Chilled Maine Lobster Salad with Champagne Vinaigrette and Pink
Grapefruit and Avocado
for two
people
Chilled Maine Lobster Ingredients and
Procedure
Ingredients two Maine lobsters,
one pound each; poaching liquid; two bay leaves; one tablespoon of whole
peppercorns; one lemon, cut in half;
Procedure bring poaching
liquid, peppercorns, bay leaf to a hard boil; add lobsters, cover and cook for
10-12 minutes; remove from water and chill until cool enough to handle; remove
meat from shell, slice into rings and thirds and put aside
Champagne Vinaigrette Ingredients and Procedure
Ingredients two ounces of Champagne vinegar
similar to a white wine vinegar but sweeter; one medium shallot, diced; one
teaspoon of honey; fresh tarragon, one tablespoon, chopped; 1/4 cup of olive
oil; pink grapefruit juice; salt and
pepper
Procedure add all ingredients
in a blender except for oil, and blend for one minute, slowly incorporate oil
until creamy and smooth, season with salt and pepper
Salad, Pink Grapefruit and Avocado Ingredients and
Procedure
Ingredients two cups of field
greens; 1/2 avocado peeled and sliced; one pink grapefruit, segments only, save
some of juice for dressing; 1/2 lb of asparagus, peeled and blanched for two
minutes
Plating on a chilled plate,
place field greens, spread all the salad ingredients on top, then add the
lobster on top of that and then pour vinaigrette all over the
salad.
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Chef Paul Mattison's
Seafood Paella for a Party (about
six to eight people)
Paella
Ingredients and Procedure
Ingredients one
pound of 16-20 shrimp, raw, peeled and divined and rinsed; one pound of little
neck clams, raw, in shell and rinsed; ten oz of Spanish Chorizo, smoked; one
pound of Prince Edward mussels, raw, in shell and rinsed; one pound of calamari,
raw and rinsed; two cups of sliced Spanish onions; one cup of green peas; a
pinch of salsa (one teaspoon); four cups of Uncle Ben s rice; one cup of white
wine; one cup of bottled clam juice; three cups of chicken stock; one tablespoon
of sliced garlic; half a cup of diced, roasted red pepper; 1/4 cup of chopped
cilantro; 1/4 cup of sliced green olives; salt and pepper; 2 oz of canola oil; 1
tablespoon of butter
Procedure in
a Paella pan or large sauté pan with a lid, add the oil on medium high heat; add
garlic and lightly brown; add chorizo and cook for one minute; add onions, the
mussels and clams, cover with lid to steam until they open, for two to three
minutes (discard the ones that do not open); add rice and cook until all liquid
has been absorbed; add wine and clam juice, bring to simmer; add rest of
ingredients except butter and peppers and mix well and cover and cook for 12-15
minutes; add roasted peppers and butter and cook for another two to three
minutes; season with salt and pepper
Plating arrange shells around plate, mussels and
clams and put paella in center
Enjoy!
Chef Paul Mattison,
Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Chef Paul Mattison's
Miso Marinated Black Cod, in a
Lemon Grass and Ginger Infused Shitake Broth on a Bed of Braised Bock Choy
for two to three people
Miso Marinated Black Cod Ingredients and
Procedure
Ingredients two 6oz Black Cod
filets; two tablespoons of Miso paste; two oz of Sake; two tablespoons of canola
oil
Procedure Marinade at least two hours, (combine Miso paste and
sake and mix; place the cod on the paste and refrigerate for two hours); in a
medium sized sauté pan, add the canola oil, over medium heat, place filets miso
side down and cook for three to four minutes; turn over and cook for another
three to four minutes (the cook pretty quickly); remove from pan and set aside;
save pan for broth
Lemon Grass and Ginger Infused Shitake Broth Ingredients and
Procedure
Ingredients two tablespoons of
canola or olive oil; one cup of baby shitake mushrooms; one tablespoon of fresh,
chopped ginger; one clove of garlic, thinly sliced; one tablespoon of fresh
chopped lemon grass; three tablespoons of soy sauce; two oz of Sake and one cup
of fresh clam juice or bottled clam juice; salt and pepper
Procedure
using same pan as used for sauté the fish, add two tablespoons of canola oil,
shitake mushrooms, garlic and cook for two minutes; add rest of the ingredients
and simmer on low heat for four to five minutes; return fish to broth and cook
for another two minutes; in the meantime
Braised Bock Choy Ingredients and
Procedure
Ingredients one tablespoon of
sesame oil; half a pound of baby bok choy (usually has a lot of sand so wash
well); half a clove of sliced garlic; a pinch of white
pepper
Procedure In a sauté pan, add sesame oil over medium heat add
garlic and brown lightly ; add bok Choy and cook for a minute or two; season
with white pepper
Plating place bok choy
at bottom of bowl, using a thin spatula, transfer fish to center of bok Choy and
pour broth over
Enjoy!
Chef Paul Mattison, Executive Chef
and Proprietor of Mattison's"
®Chef Paul Mattison,
2008
Chef Paul Mattison's
Pan Seared Sea
Bass Piccata with a Veggie Medley for two
people
Veggie Medley Ingredients and
Procedure
Ingredients 1 cup of fennel,
1cup of zucchini, sliced, 1 cup of yellow squash sliced; 1 tablespoon of butter;
1teaspoon of minced shallots, salt and pepper;
Procedure In a medium
sized sauté pan, place the butter and shallots and over medium heat add the
fennel cook for one minute; add the rest of veggies, cook for two minutes;
season with salt and pepper
Sea Bass Ingredients
and Procedure
Ingredients Two 8ox Chilean
Sea Bass pieces; 3 tablespoons of canola or olive oil; 1 tablespoon of
flour
Procedure dust one side of fish with flour, not too much, just
enough to not stick to pan; in a medium sized sauté pan add oil, and sear over
medium heat, place flour side down; cook for 2-3 minutes, turn over with spatula
and sauté for another 2-3 minutes (save pan for sauce, do not clean), and place
in oven for six to seven minutes.
Piccata Sauce Ingredients and
Procedure
Ingredients 1/4 cup of artichokes, sliced, cooked; 1 tablespoon of
capers; 1/2 cup of white wine; 2 tablespoons of lemon juice, fresh; 1 tablespoon
of chopped parsley; 1 teaspoon of minced shallots; 2 tablespoons of whole
butter; salt and pepper.
Procedure Use same pan as for sautéed fish,
add the shallots to the pan and cook for one minute; add white wine, capers and
lemon juice, cook for two-three minutes; add artichokes and parsley and cook for
another minute; finish with butter, salt and pepper.
Plating
spread all veggies on plate, place fish on top and pour sauce over
fish.
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Chef Paul Mattison's
Pecan Crusted Wild Salmon with
a Cranberry Orange Chutney over Roasted Pumpkin Risotto for four
people
Wild Salmon Ingredients
and Procedure
Ingredients 4 pieces of wild salmon filet; half a
cup of chopped pecans; two large eggs; four tablespoons of buttermilk; 1/4 cup
of flour; salt and white pepper; four tablespoons of canola or olive
oil
Procedure Season salmon with salt and pepper; dip in flour; mix
egg and buttermilk together; place salmon into mixture; place chopped pecans on
top of one side of the salmon, pat lightly; in a large sauté pan add canola or
olive oil; place salmon filets in pan, pecan side down; cook for three minutes
on each side; finish in oven (pecans should not brown too much) for 4-6 minutes
at 325 degrees, uncovered; - in the meantime, prepare chutney after fish is
ready, remove and set aside
Chutney Ingredients and
Procedure
Ingredients 1 medium shallot minced; half a
teaspoon of orange zest; 1 cup of orange juice; a handful of orange segments;
1/2 cup of dried cranberries; 2oz of white wine
Procedure in a small
sauce pot, add all ingredients except orange segments; cook for about 8 minutes,
on medium low heat; reduce liquid to 1/3 and fold in orange segments; season
with salt and pepper; consistency should be like jam, set
aside
Roasted Pumpkin Ingredients and Procedure (for
risotto)
Ingredients 1 small pumpkin; three
tablespoons of melted butter, 1 teaspoon of brown sugar; 1/8 teaspoon of fresh
nutmeg
Procedure small pumpkin, cut in half, remove seeds and dreads;
drizzle with three tablespoons of melted butter, 1 teaspoon of brown sugar, 1/8
teaspoon of fresh nutmeg; roast in oven at 325 degrees for about an hour; let
cool; remove flesh and dice.
Risotto Ingredients and Procedure
Ingredients one small diced Spanish onion; half
cup of boiled rice; one bay leaf; 1/8 teaspoon of saffron; 3 cups of chicken
broth; 2 tablespoons of whole butter; 3 tablespoon of Parmesan cheese; 3
tablespoons of canola or olive oil; salt and pepper, 1/2 cup of roasted pumpkin
Procedure in a medium sized sauce pan, add canola or olive oil;
add onions and bay leaf; cook for 2-3 minutes; add boiled rice; add
saffron; constantly stirring for two minutes; add chicken broth a little
at at time, wait until absorbed before adding more until all broth is gone;
constantly stirring; fold in pumpkin, Parmesan cheese, and butter; then cook for
a minute or two and season with salt and pepper
Plating place
risotto on in large serving bowl or plate; place salmon on top of risotto;
garnish with chutney on top of salmon
Enjoy!
Copyright, Chef Paul Mattison, 2007
SHRIMP AND MEYER LEMON RISOTTO
©CHEF PAUL
MATTISON, RECIPE 2007
Ingredients: 3 OZ. OLIVE
OIL
1/2 CUP
ONION
2 OZ.WHITE
WINE
3 OZ.
BUTTER
2 TABLESPOONS
EACH OF
MEYER¹S LEMON
JUICE & ZEST
2 CUPS
RICE
6 CUPS SHRIMP
BROTH
3 OZ.
PARMESAN
1/2 BUNCH
PARSLEY
1 LB. BABY
SHRIMP
Preparation: Sauté onion in olive
oil.
Deglaze with
white wine.
Add rice,
broth and herbs.
Simmer while
slowly adding broth until rice is soft.
Stir in
butter, zest, and Parmesan.
Add sautéed
shrimp (deglazed with dry sherry).
Season with
salt & pepper to taste.
Serve immediately
Chef Paul Mattison's
Surf and
Turf Tempura
Battered Lobster Tails and Pan Seared Filet Mignon with a Citrus Ponzu Sauce for
four people
Tempura Batter Ingredients and
Procedure
Ingredients
Half a pound of all purpose flour; 3/4 cup of club soda; pinch of salt; 1/8
teaspoon of baking powder
Procedure Mix all dry ingredients first; add
club soda until batter consistency
Lobster Tails Ingredients and
Procedure
Ingredients
Two lobster tails cut in half; 3 cups of soy oil
Procedure fry in a
350 degree soy oil in a fry pan; dip lobster tails one at a time in
batter; fry them for three minutes each until golden brown; remove and put on
paper towel to drain; place on a small plate
Filet Mignon
Ingredients and Procedure
Ingredients two 8oz filet mignon, cut in half the
middle; two tablespoons of canola oil for searing; one cup of shitake mushrooms;
1/4 cup of sliced shallots; 1 teaspoon of fresh chopped garlic; 1 cup of
demi-glace; 4oz of dry sherry; tablespoon of butter
Procedure Season
with salt and pepper; pan sear in canola oil for medium rare two minutes each
side; remove and put in a separate small plate; save pan for sauce
(below)
Ponzu Sauce Ingredients and Procedure
Ingredients
table spoon of lemon zest; tablespoon of lime zest; three tablespoon of
fresh lemon juice; one teaspoon of fresh ginger, chopped; two tablespoon of
sweet chili sauce; half a cup of sweet soy sauce; place half of sauce in a
dipping bowl for lobster tails and the other half will go over filet
mignon
Procedure Using same pan as for the filet mignon, add shitake
mushrooms; shallots; garlic; cook for one to two minutes; deglaze with dry
sherry; reduce by 1/3; add demi-glace; reduce by half; finish with cold butter
and salt and pepper to taste
Plating place lobster and filet
mignon on separate plates; half of sauce goes on top of filet mignon, the other
half goes in a dipping bowl for the lobster
tails.
Land Food Entrees:
Chef Paul Mattison's
Mixed Grille Chimichurry
(Argentinean Sauce) with Red Potato and Mushroom
Hash
for two
people
Mixed Grille Chimichurry Ingredients and
Procedure
Ingredients 1/4 pound of U/10;
/12 pound of filet mignon; two medium sized chicken breast, cut in strips; 1/4
pound of andouille sausage, cut into 1 inch slices; two tablespoons of olive
oil; salt and pepper; eight 12 inch bamboo skewers soaked in water over night
(or at least 1 hour)
Procedure
place meat on skewers (two of each on one skewer, should fit), brush
olive oil on all meat and seafood; season with salt and pepper and place on a
hot grille; while that is grilling work on hash; make sure to turn meat every
two minutes until chicken is completely cooked, about 10-12 minutes on
grille.
Red Potato and Mushroom Hash
Ingredients and Procedure
Ingredients 1/4
pound of red potatoes, diced into medium sized cubes; 1 cup of button mushrooms;
2 strips of bacon; 1 medium shallot, sliced; 1 teaspoon of fresh thyme leaves; 1
clove of garlic, sliced; 1 teaspoon of butter; two tablespoons of olive
oil
Procedure In a medium sized
pan, place olive oil; and add shallots, cook for one minute; add potatoes; stir
constantly for about four minutes; add bacon, garlic, thyme, mushrooms and toss
all together and cook for three minutes; season with salt and pepper; and finish
with butter; set aside
Chimichurry
Ingredients and Procedure
Ingredients 1
cup of cilantro; 1 cup of Italian parsley (leaves); 1/2 cup of oregano; 1/2 of
one jalapeño; six cloves of garlic; 1/8 spoon of cayenne pepper; two teaspoons
of red wine vinegar; 2 tablespoons of lemon juice; 1/2 cup of olive oil; salt
and pepper to taste.
Procedure
place all ingredients in blender or food processor, and process until pesto
consistency and season with salt and pepper, set aside.
Plating place hash in center of plate; place meat
(to make a Tepee) in a triangle and then pour the sauce on
top.
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2008
Chef Paul Mattison's
Grilled Baby Lamb Chops with Couscous, Ratatouille and a Mint
Drizzle
for two
people
Grilled Baby Lamb Chops Ingredients and
Procedure
Ingredients 4 double chops; two
cloves of garlic, minced; three tablespoons of chopped mint; three tablespoons
of olive oil; one small shallots, chopped (marinade for lamb) ;
Procedure combine all
ingredients in a mixing bowl, and rub the lamb chops and coat well with
marinade, and leave in refrigerator for at least two hours
Couscous Ingredients and Procedure
Ingredients One quart of boiling water; one cup of
Pearl couscous; two tablespoons of salt; two teaspoons of olive
oil
Procedure add salt to boiling
water, add couscous and cook for seven minutes, remove and drain and add the
olive oil and coat well and set aside
Ratatouille Ingredients and Procedure
Ingredients 1 cup of eggplant, diced medium; one
cup of zucchini, diced medium; one cup of yellow squash, dice medium; 1/2 cup of
red onions, diced ; one cup of diced tomatoes, fresh; two cloves of garlic,
sliced; two tablespoons of fresh basil, chopped; one teaspoon of butter; salt
and pepper; three tablespoons of olive oil
Procedure In a medium sized pan, add olive oil and
garlic, and brown slightly; add vegetables except tomatoes, and cook for there
minutes, stirring constantly; add tomatoes and cook for another two minutes; add
basil, butter and salt and pepper.
Mint
Drizzle Ingredients and Procedure
Ingredients
1 small shallot, sliced; two oz of Sherry wine vinegar; 1/4 cup of
fresh mint leaves; 1/2 cup of olive oil; 1/2 teaspoon of honey; salt and
pepper
Procedure Add all
ingredients except olive oil in a blender, pulse on medium for 30 seconds, to
make it chunky ; slowly add olive oil to create an emulsion
Plating While the Ratatouille is in last stage,
add the couscous to ratatouille and mix all together, and put in the center of
the plate. Lay the two chops on the plate, one on each side and garnish with
mint drizzle over the chops.
Enjoy!
Chef Paul Mattison,
Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Chef Paul Mattison's
Fresh Pasta with Wild
Mushrooms and Cream Sauce
for two
people
Fresh Pasta Ingredients and
Procedure
Ingredients 3 1/2 cups of all
purpose four, 4 large eggs; two teaspoons of raw spinach puree; 1/2 cup corn
meal
Procedure on a working
table, mount the flour, (make like a volcano) in the center add eggs, spinach
puree, using a fork, beat together the eggs and puree, and slowly start
incorporating flour with the inner rim of the well, a little at a time until
most of flour is incorporated, pushing dough with hands until it become solid
dough, working quickly; cover with plastic and let rest for half an hour room
temperature. Flatten out, stretch in a roller, and pass two times each setting,
and finally cut 4oz at a time, fettuccini cutter, toss it lightly with corn meal
to prevent sticking. In a pot of salted water, cook pasta for one
minute
Ingredients and Procedure
Ingredients cup of Porcini mushrooms; 1 cup of
shitake mushrooms; three cloves of roasted garlic; 2 oz of white wine; 3 oz of
heavy cream; 2 tablespoons of shaved Asiago Cheese; 1 tablespoon of butter; 1
tablespoon of fresh basil; salt and pepper; 3 tablespoons of olive
oil
Procedure In a sauté pan add
mushrooms, cook for a minute; add roasted garlic, cut one minute; add white
wine, reduce by half, add cream; add cheese and season with salt and pepper and
toss pasta in with sauce, garnish with basil
Plating Serve
in a big pasta bowl.
Enjoy!
Chef Paul Mattison, Executive
Chef and Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Grilled Rib eye Steak with a Summer Tomato
Salad and Roasted Garlic Compound Butter
for two people
Grilled Rib eye Steak
Ingredients and Procedure
Ingredients two
14oz Rib eye steaks, two tablespoons of chopped Sage; two tablespoons of chopped
Italian parsley; two tablespoon of chopped thyme; two tablespoons of extra
virgin olive oil; salt and pepper
Procedure get grill ready on medium heat; grill
steaks about 4-5 minutes on each side for medium rare
Summer Tomato Salad Ingredients and Procedure
Ingredients two red Heirloom tomatoes, cut in
wedges; two green tomatoes, cut in wedges; one pint of cherry tomatoes; one
golden tomatoes, cut into wedges; half a cup of sliced Bermuda onions, purple
(which are a little sweeter); three tablespoons of basil, sliced; 1/4 cup of
Italian parsley leaves, whole; one ounce of extra virgin olive oil; one ounce of
Gorgonzola cheese; salt and pepper
Procedure In a medium sized bowl, mix all the
tomatoes, with parsley, basil, olive oil and onions and toss well; season with
salt and pepper
Roasted Garlic Compound
Butter Ingredients and Procedure
Ingredients
two ounces of butter; four scallions; two tablespoons of chopped
walnuts; one teaspoon of Dijon mustard; three cloves of roasted garlic (whole
head or top of garlic to expose the cloves a little, cut stem 1/8 inch; drizzle
with olive oil and place in foil; and then put in oven 25-30mins at 325 degrees;
let cool, squeeze and the garlic into mixture)
Procedure mix all ingredients and set
aside
Plating serve steak with a
dollop of the butter on top of steak; salad on the
side!
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Thai Chicken Salad with Crispy
Rice Noodles and a Spicy Peanut Dressing
for two people
Thai
Chicken Salad Ingredients and Procedure
Ingredients
Marinade one cup of cilantro; one ounce of fresh ginger; one
tablespoon fresh garlic; 2 tablespoons of chopped jalapeños; one cup of canola
oil, salt and pepper to taste Ingredients Salad Three medium
sized chicken breast; poaching liquid; romaine hearts, shredded; 1/4 cup red
bell pepper, julienne; 1/4 cup shredded carrots; two tablespoons of basil
chiffonade; 1/2 cup of white radishes; 1/4 cup of sliced
scallions
Procedure poach the
chicken in the liquid for 10-12 minutes; remove and place on a sheet tray and
let cool; shred by hand into large pieces; for the marinade, mix all ingredients
and put into a blender for a pesto consistency for a minute or two;
Crispy Rice Noodles Ingredients and
Procedure
Ingredients two cups of canola
oil; two ounces of rice noodles
Procedure bring oil to 350 degrees and add half of
the noodles, until they expand, then add other half, each time should take 3-4
seconds and remove immediately
Spicy Peanut
Dressing Ingredients and Procedure
Ingredients
one ounce of soy sauce; two ounces of peanut sauce; two tablespoons of
dry mustard; 1/2 cup of canola oil; two ounces of rice wine
vinegar
Procedure In a blender,
mix all ingredients for on minute
Plating toss the bell pepper, shredded
carrots, basil chiffonade, white radishes and scallions with some of
the dressing, place in a chilled salad bowl, add chicken on top and pour some
more dressing over chicken and garnish with Thai
noodles
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Chef Paul Mattison's Veal Napolitano with Pasta, Mascarpone
and Basil
for two
people
Veal Napolitano Ingredients and Procedure
Ingredients two tablespoons of butter; two veal
cutlets, or veal chops, trimmed; one tablespoon of flour; salt and
pepper
Procedure season the veal
on both sides with salt and pepper, lightly coat with flour on both sides; in a
medium sized pan, add butter at medium heat, place chops in pan and cook for
four to five minutes on each side; remove from heat and place on a paper towel;
do not wash the pan, it will be used for the sauce
Napolitano Sauce Ingredients and Procedure
Ingredients 1 large onions; two Red Delicious
apples; 6 ounces button mushrooms, fresh pepper; 4 ounces white wine; 1
tablespoon, chopped, fresh tarragon; half a teaspoon sesame
seeds
Procedure In the same pan
used for the veal, add two tablespoons of extra virgin olive oil; add onions and
apples and mushrooms and cook for three minutes; add fresh cracked pepper, white
wine and reduce by half; add fresh tarragon and sesame seeds and set
aside
Pasta Ingredients and
Procedure
Ingredients half a pound of
Gemelli pasta or any other short pasta; 1/4 cup of Mascarpone cheese; two
tablespoons of fresh basil chiffonade; salt and pepper; one tablespoon of extra
virgin olive oil
Procedure bring
a pot of salted water to a boil; add pasta and cook for six to seven minutes;
drain, while hot, add Mascarpone cheese, and basil and season with salt and
pepper; add olive oil last
Garnish
Ingredients and Procedure
Ingredients
four large Roma tomatoes, cut in half; drizzle of olive
oil
Procedure cut in half and pan
sear Roma tomatoes with olive oil side down for two minutes until half way
cooked
Plating place in a pasta
large plate, pour half of sauce over pasta, place chops on top, across; add the
rest of the sauce on top of the chops; add the Roma tomatoes around as a
garnish
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2007
BRAISED SHORT
RIBS WITH YUZU
CITRUS BARBECUE AND DRIED HIBISCUS
FLOWERS
SERVES
2
Ingredients: 12 TRIMMED SHORT
RIBS
1/2 CUP OF
FLOUR
1/2 CUP
ONIONS
1/4 CUP
CELERY
1/4 CUP
CHOPPED CARROTS
1 TABLESPOON
OF GARLIC
1/4 CUP SEEDED
AND DICED TOMATOES
3 OUNCES OF
RED WINE
16 OUNCES OF
VEAL BROTH
1 BAY
LEAF
1/4 BUNCH OF
FRESH, CHOPPED PARSLEY
1 OUNCE OF
SHALLOTS
1 OF EACH
LEMON/LIME/ORANGE ZEST
1 OUNCE OF
YUZU JUICE
3 TABLESPOONS
OF DIJON MUSTARD
2 TABLESPOONS
OF WILDFLOWER HONEY
1/2 TABLESPOON
OF DRIED HIBISCUS FLOWERS
1/2 OUNCE OF
CHOPPED CILANTRO
1/2 OF THE
BRAISING LIQUID
Preparation: Season ribs and dust with flour; pan sear in olive oil; add onions, celery, carrots and garlic and sauté; add tomatoes and wine, reduce liquid; add veal stock, parsley and bay leaf; bring to a boil and braise at 325 degrees for 1-2 hours, turning the ribs often; strain and reduce braising liquid; finish with herbs, citrus zest, Yuzu, mustard, cilantro, hibiscus, honey, and brown sugar; slather ribs and sear on grill or in a hot oven; slather again.
Chef Paul Mattison's
Grilled Center
Cut Pork Chops with Apples, Cherry and Mayflower Honey and White Asparagus and
Peruvian Purple Potatoes for two to three people
Grilled Center Cut Pork Chops Ingredients
and Procedure
Ingredients two 3/4 to 1
inch thick center pork chops; salt and pepper; one teaspoons olive
oil;
Procedure rub with olive oil and season with salt and pepper on
both sides; grill for about four to five minutes on each
side
White
Asparagus
Ingredients one bunch of white
asparagus (or regular); one tablespoon of butter; one teaspoon of minced
shallots; salt and pepper
Procedure If using white asparagus, peel
outer skin; in a sauté pan add butter and shallots over medium heat; add
asparagus cook for two minutes; cover lid and cook for two minutes until
crisp
White
Asparagus and Peruvian Purple Potatoes Ingredients and
Procedure
Ingredients
1/2 pound of Peruvian potatoes; one sprig of thyme; one clove of sliced garlic;
1/2 teaspoon of butter
Procedure simmer in salted water until tender
for about 8-9 minutes depending on size of potatoes; remove from water and cool;
slice 1/4 inch thick; In a sauté pan add butter and garlic and lightly brown;
add thyme and cook for one minutes; add potatoes and toss well; season with salt
and pepper
Apples, Cherry and Mayflower Honey Sauce Ingredients and
Procedure
Ingredients
1/4 cup dried cherries; one Red Delicious apple, peeled and cut into 1/8ths; one
med shallot, sliced; two tablespoons of Mayflower honey; two tablespoons of
Balsamic vinegar are; one teaspoon of butter; half cup of demi; sprig of
fresh thyme; one ounce of Bourbon
Procedure In medium sauce pan, add
the butter, shallots, and cherries sauté for three minutes; add honey cook for
three minutes; remove from heat and add the Bourbon, reduce by half; add
the apples, cook for two minutes; add thyme and demi and cook for three minutes;
season with salt and pepper
Plating form a triangle with
asparagus on plant, put potatoes in the middle, lean pork chops on potatoes and
add sauce
Enjoy!
Chef Paul Mattison, Executive Chef and
Proprietor of Mattison's"
®Chef Paul Mattison,
2007
Chef Paul Mattison's
Grilled
Cumin-Scented Rack of Lamb with Ancho Pepper Sauce and a Chili Polenta
Cake for two to
three people
Grilled
Cumin-Scented Rack of Lamb Ingredients and Procedure
Ingredients 1 full rack of lamb; two teaspoons of
toasted and ground cumin; three tablespoons of canola or olive oil; one garlic
clove; salt and pepper
Procedure Grill four to five minutes on each
side; remove from heat and let sit three minutes before cutting.
Ancho Pepper Sauce Ingredients and
Procedure
Ingredients
four Ancho peppers, dry (look like a big raisins, sun-dried and smoked); one
roasted red pepper; one medium shallot; 1/4 cup of raisins one garlic clove; 1/4
cup of toasted almonds; 2oz of Port; 1/2 cup of demi (can buy in the store in
the frozen section, or dehydrated or a gelatin; two tablespoons canola or olive
oil; one ounce of semi-sweet chocolate; salt and pepper
Procedure In a
pot of boiling water, add whole Ancho peppers and cook for 5-6 minutes, remove
from heat and let cool; once cool, remove seeds and stem; in a medium sauce pan
add oil, shallots and garlic; cook for three minutes over medium heat; add Port;
reduce by half; add peppers, Anchos, almonds, chocolate, and demi lower heat and
cook for four to five minutes; put in blender until smooth;
strain
Chili Polenta Cake Ingredients and
Procedure
Ingredients
one cup of polenta; one roasted jalapeño pepper, peeled, seeded and diced; two
tablespoons of butter; 1/4 cup of chopped leeks, clean; and four cups of chicken
broth; salt and pepper
Procedure Start with this first. Bring the
chicken broth and butter to simmer; with a whisk, add polenta all at once and
stir until no lumps; lower heat; add roasted jalapeño and leeks, cook for one
minute, remove from stove, and spread evenly on a sheet pan, cool in
refrigerator to harden. Once cool, cut in 3 x 3 squares
Plating ,
put two Polenta squares in the center of the plate, arrange lamb around polenta,
drizzle sauce all over lamb.
Enjoy!
Chef Paul Mattison,
Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison,
2008
