Seafood Pumpkin Gumbo

 

Ingredients

4 Tbsp              Butter

½ cup               Flour

1 lb                  Andouille Sausage

1 Tbsp              Clarified butter

½ cup               Chopped Onion

½ cup               Chopped Celery

¼ cup               Chopped Red Pepper

1 each             Pumpkin, roasted and pureed

2 tsp                Blackening seasoning

2 tsp                Chopped Garlic

2 Tbsp              Sherry

½ cup               Chopped Clams

2 cups              Clam Juice

2 cups              Chicken Stock

1 cup               Sliced Okra

1 Tbsp              Gumbo Filé Powder

½ tsp                Cayenne Pepper

1 tsp                Chopped Fresh Thyme

1 cup               Chopped Firm Fish, such as grouper or mahi mahi

24                    Mussels

16                    Large Shrimp

Chopped Fresh Parsley

Lemon Zest

Salt & Pepper, to taste

 

Procedure:

Make a roux by combining the butter and flour in a small oven-proof saucepan and place in a 350º F oven.  After 8-10 minutes, remove and stir then return to the oven.  Repeat this process until the roux is the color of chocolate.  Set aside.  Slice the sausage in half lengthwise then again into ¼ inch pieces.  Heat the clarified butter in a medium saucepan oven medium-high heat and brown the sausage.  Add the chopped onion, celery, red pepper, pumpkin and blackening seasoning.  Reduce the heat to medium to cook for 5 minutes.  Add the garlic and cook for one more minute.  Stir in the roux, cook for one minute, then deglaze the pan with the sherry.  Add the clams, clam juice, chicken stock, okra and season to taste.  Bring to a boil, reduce to a simmer and add the gumbo filé, cayenne pepper and thyme.  Simmer for one hour until thick.  Add the chopped fish and cook for 3 to 4 minutes.  Add the mussels and shrimp and cook until the mussels open.  Serve with grilled bread and garnish with parsley and lemon zest.

 

Ingredients:

1 ½ cups                    warm beer

¼ cup                         brown sugar

1 – ( ¼ ounce)           package active dry yeast (about 2 ¼ tsp)

5 cups                          all-purpose flour

½ teaspoon                salt

4 ounces                      unsalted butter, melted

olive oil

3 quarts                       water

¾ cup                          baking soda

2                                   eggs

1 tablespoon              cold water

Coarse sea salt

 

Directions:

  1. Make the pretzel dough: combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
  2. Add yeast, stirring until incorporated. Cover bowl with plastic wrap.  Set aside is a warm place for 10 minutes, or until foamy.
  3. In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
  4. Pour in yeast/beer mixture, stirring until well combined. Turn dough out onto a clean surface, knead for a couple of minutes.  Dough should be soft and smooth.
  5. Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil.
  6. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
  7. Once the pretzel dough has doubled in size, divide the pretzel dough into approximately 40 chunks.
  8. Preheat oven to 425ºF
  9. Bring water to a boil in a large pot. Add baking soda (BE CAREFUL – it will foam up) and stir until combined.
  10. Boil the pretzels, about 10 at a time, for about a minute
  11. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
  12. Use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (You’ll need 2 baking sheets).
  13. For the finishing touch: whisk together eggs and water, and brush this mixture across the tops of the poppers. Generously sprinkle the tops with coarse sea salt.
  14. Bake for 15-18 minutes, until golden brown.

Chef Paul’s Featured Recipe of the Month!

serves 4

· 4 duck breasts, 6-8 oz each

· 3 tablespoons reserved duck fat

· 3 tablespoons sliced shallots

· 4 cups rough cut baby bok choy

· salt and pepper to taste

SWEET POTATO RISOTTO INGREDIENTS

· 2 Tbsp butter

· 1 diced onion

· 1½ cups Arborio rice

· ½ cup white wine

· 5 cups heated chicken stock

· 2 Tbsp diced roasted sweet potato

· 2 Tbsp puréed roasted sweet potato

· ½ cup grated Parmesan cheese

· 2 Tbsp butter

· 2 tsp chopped fresh thyme

BLUEBERRY GASTRIQUE INGREDIENTS

· 1 pint blueberries

· ¼ cup balsamic vinegar

· 1 cup sugar

· ½ cinnamon stick

· ½ star anise

· salt and pepper to taste

Clean and score the duck breasts. Pat both sides completely dry then salt and pepper both sides. Place the breasts in a large sauté pan, skin side down, and place over medium heat. Slowly render out the fat for 10 to 15 minutes, occasionally pouring off and reserving some of the fat for later use. Drain completely then transfer to a 350ºF oven, skin side down, for 8 to 10 minutes or to a temperature of 130ºF for medium.Heat the reserved duck fat over medium heat and sauté the shallots until just tender. Add the bok choy, season to taste and sauté for 1 to 2 minutes. Place on top of the duck breasts and serve with Sweet Potato Risotto. Drizzle plates with Blueberry Gastrique, sweet soy sauce and basil oil.

Melt the butter in a large saucepan over medium heat and cook the onion until soft, about 5 minutes. Add the rice and stir for one minute. Add the wine and stir until almost all of it is absorbed, about one minute. Add one cup of hot stock and simmer for 4 minutes until the stock is almost absorbed, stirring often. Repeat this process, adding one cup of stock each time, being sure the stock is absorbed each time and stirring until the rice mixture is tender and creamy, for about a total of 20 minutes. Stir in the diced and puréed sweet potatoes, cheese, butter and thyme. Season to taste.

Combine all ingredients in a small saucepan and cook over medium-low heat for 20 minutes. Remove the cinnamon stick and the star anise and purée in a blender.  Strain through a chinois or a very fine sieve.

 

INGREDIENTS

· 12 medium tomatoes

· 10 ounces couscous

· 1 teaspoon salt

· 1 tablespoon extra virgin olive oil

· 2 cups very hot water

· 2 tablespoons extra virgin olive oil

· 1 finely diced shallot

· 1/4 teaspoon curry powder

· 1/4 teaspoon ground coriander

· 1/4 teaspoon ground cumin

· pinch of cayenne pepper

· 2 minced garlic cloves

· 1/2 zucchini

· 1/4 cup golden raisins

· 1 1/2 tablespoons toasted pine nuts

· 1 tablespoon chopped Preserved lemons

· 1 seeded, finely diced Roma tomato

· 1 tablespoon chopped fresh parsley

· 1 cup Yellow Tomato Coulis

· salt and pepper to taste

PREPARATION

Core the tomatoes then blanch in boiling water until the skins begin to split. Place in ice water to stop the cooking.  Peel and even the bottoms so the tomatoes stand up.  Combine the couscous, salt and one teaspoon olive oil in a mixing bowl.  Add the water, cover with plastic wrap and let sit for 15 minutes.  Heat the remaining olive oil over medium heat in a saute pan.  Add the shallots and the spices and cook for 5 minutes to soften.  Add the garlic and cook for one minute, then reduce heat to low.  Finely dice the skin of the zucchini, add to the pan and cook for 3 minutes until the zucchini is slightly soft.  Remove from heat, stir in the raisins and pine nuts.  Add the lemon rind to the mixture.  Once cooled, stir the mixture into the couscous, fluffing with a fork.  Add the tomatoes and parsley, then season.  Serve with Yellow Tomato Coulis.

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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

· 2 tablespoons crushed red pepper flakes

· 2 tablespoons minced fresh sage

· 1 tablespoon minced fresh rosemary

· 3 garlic cloves, minced

· Kosher salt

PREPARATION

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.

Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3″ deep

Flip belly skin side up. Using a paring knife, poke dozens of 1/8″-deep holes through skin all over belly.

Using a meat mallet, pound skin all over to tenderize

Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly.

Roll belly around loin; tie crosswise with kitchen twine at 1/2″ intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2″ rounds. Reserve pan drippings.

SALTIMBOCA SAUCE

Ingredients

2 cups pancetta

¼ cup minced shallots

2 tbsp minced garlic

2 tbsp minced sage

3 cups chicken stock

1 cup demi glaze

Transfer the reserved porchetta drippings from the roasting pan into a small pot. Add dried pancetta and cook slowly over low heat. Render out the fat until the pancetta is crispy. Add minced shallots and cook until translucent. Add garlic and sage and continue to cook until fragrant. Add chicken stock and bring to a simmer. Finish w/demi glaze and salt and pepper to taste.

CANDIED PUMPKIN

Ingredients

4TBSP UNSALTED BUTTER

3cups diced pumpkin

1/3 cup brown sugar

1 tbsp fresh ginger, grated fine

¾ cup maple syrup

½ tbsp cinnamon

Melt the butter and toss the pumpkin and all the other ingredients together. Roast at 300 degrees for approximately 15 minutes or until pumpkin is tender. Serve hot.

(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 grilled flatbread with olive oil. Evenly spread toppings over grilled flatbread and bake at 300º for 15 minutes. Slice and serve immediately.

Flatbread Dough
Makes 2 # dough enough for 4 large servings
¼ oz active dry yeast(2 packets)
4 ½ to 5 ½ cups all purpose flour plus more for dusting
2 cups warm water(105-115 degrees F)
2 teaspoons salt

Directions
1. Whisk together yeast, 2 tablespoons flour, and ½ cup of water in a small bowl. Let mixture stand for 8 – 10 minutes, until it becomes foamy and yeast is activated. ( If this doesn’t happen, yeast might is bad. Start over)
2. Stir together salt and 3 cups of flour in a large bowl. Add yeast mixture and remaining 1 ½ cups of warm water and stir until smooth. Next stir in 1 cup more flour.(up to ¾ cup more) If the dough sticks to your fingers, stir in just enough flour, a little at a time, to make the dough come away from the bowl.
3. Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hand when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes
4. Divide the dough between 2 balls, then generously dust balls all over with flour and put each in a medium sized bowl. Cover with plastic wrap and let the dough rise in a warm place until the dough has doubled in size. About and hour.
5. Roll out dough and brush with olive oil. Grill both sides over medium heat and set aside.

Duck Confit
Duck cure mix: 3tbl salt
½ tsp sugar
1tsp pepper, black
1tsp coriander, ground
¾ tsp cumin, ground
• Season duck legs with cure mix on both sides. Marinate for 2 hours.

Directions
After legs have marinated, place in appropriate sized baking pan. Cover legs with duck fat. Cook the duck legs in a 300 degree oven for 2 -2 ½ hours. Remove from oven and shred meat off of bone. Cool /store remaining duck legs in the fat.

Port Wine Roasted Grapes
Place grapes in a medium size mixing bowl and cover with port wine. Place in refrideraor overnight. Stain grapes and spread grapes evenly on a non-stick cookie sheet. Cook 5-7 minutes at 300º.

Marinated Goat Cheese
Cover 1 cup of goat cheese with olive oil and 2 whole garlic cloves. refrigerate overnight.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or the velouté, for 5 to 6 minutes until the flour has cooked out. Add the asparagus and cook until just hot. Transfer to a blender and purée on high until bright green. Strain, season then fill glasses close to the top. Pour Truffle Froth on top of each shooter and garnish with a shaved truffle or very thin slice of mushroom.

Truffle Froth
4 egg yolks
1 cup heavy cream
½ tsp kosher salt
2 Tbsp truffle oil
2 Tbsp finely chopped parsley

Lightly froth the egg yolks in a small bowl with a hand held blender. In a heavy saucepan, bring the cream just to a boil then reduce heat to low. Pour a third into the yolks and froth with blender. Slowly add this egg mixture to the saucepan. Immediately begin frothing with the blender in the pan over low heat.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

Order Chef: The Story & Recipes of Chef Paul Mattison online,
purchase at Mattison’s Forty-One,
another local retail outlet, or
purchase E-Book on Amazon.com

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 whisked egg yolk
vegetable oil for deep frying
Sweet Thai Chili Sauce

Cook and cool the noodles, then combine them with the vegetables and duck meat. Mix well and divide evenly between the spring roll wrappers. Begin rolling the wrapper lengthwise. After one full roll, fold each side in toward the middle then continue rolling. Brush each spring roll thoroughly with egg yolk and deep fry until golden brown.
Serve with Sweet Thai Chili Sauce

Sweet Thai Chili Sauce
2 Tbsp sweet soy sauce
2 Tbsp sweet Thai chili
1 Tbsp lite soy sauce
1 Tbsp sesame oil
1 Tbsp chopped cilantro
1 Tbsp thinly sliced scallions

Combine all ingredients and mix well.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com

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 of combining tastes and talents to offer sampling creations from kid-approved recipes featuring locally grown food. All proceeds benefit Sarasota School Nutrition Association Scholarship fund.

Ingredients:
4 each whole chicken legs, cut in ½ (4 thighs, 4 legs)
4oz   olive oil
½ cup  sweet onion (small dice)
½ cup carrots (peeled, small dice)
½ cup celery (small dice)
2 teaspoons fresh rosemary (chopped fine)
2 teaspoons fresh thyme (chopped fine)
1 tablespoon  fresh sage (chopped fine)
4 cloves garlic (chopped fine)
1 ½ cups grape juice
3 cups chicken stock or broth
¼ cup golden raisins
3 tablespoons butter, cold
to taste salt & black pepper

Procedure
Heat oven to 350° F. Heat a large oven proof sauté pan on medium-high heat. Add olive oil. Season each piece of chicken with salt and black pepper on both sides. Carefully place each piece of chicken in sauté pan skin side down. Let the chicken brown without touching until golden brown, about 10 minutes. Once browned, flip each piece and cook another 2-3 minutes. Take chicken out of pan and reserve. In the same pan add or remove some oil to sauté the onions. Add the onions to the pan and sauté until softened, about 5 minutes. Now add the carrots, celery and herbs. Cook another 5 minutes, then add garlic. Cook garlic just until cooked. Once cooked, place chicken back in pan and deglaze with grape juice. Cook the grape juice until it has reduced by half. Add the stock and raisins next. Carefully cover the pan with aluminum foil and place in the oven for about an hour, or until chicken is tender and almost falling apart. To serve, take the chicken out of the pan. Keep chicken warm. Reduce the sauce and adjust seasoning. Whisk in the cold butter and serve the sauce over the chicken.

Sweet Potato Pumpkin Streusel Serves 40

Ingredients
5 lbs  Sweet Potatoes & Pumpkin
½ lb Butter
1 cup Brown Sugar
To Taste Salt
To Taste Pepper
1 bag  Marshmallows

Procedure
Roast and mash sweet potatoes, pumpkin and marshmallows. Add brown sugar, butter, salt and pepper and place in baking pan. Add marshmallows on top and bake until golden brown.

Italian Collard Greens
Ingredients
Collard Greens
Olive Oil
Garlic
Salt & Pepper
Broth

Procedure
Sautée collard greens and garlic in olive oil. Add broth and steam until firmly soft. Add salt and pepper to taste.

Chef Paul Mattison’s interview on SNN’s FYI Show with Cassie Nall airing Friday, October 31 at 10 am and 7:30pm.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com

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 6 wedges. Combine the olive oil, sugar, salt and pepper in a small bowl and toss the wedges to coat. Place on a clean, greased grill over medium-high heat. Do not touch until you see caramelization around the edges, then flip and grill for 1 to 2 minutes more. Remove and cool. Divide the arugula between 4 salad plates and top with peach wedges, prosciutto, then sprinkle the goat cheese on top. Drizzle with Honey Thyme Vinaigrette.

Honey Thyme Vinaigrette
1 small diced shallot
2 tsp chopped fresh thyme
3 Tbsp honey
¼ cup white wine vinegar
2 tsp Dijon mustard
¾ cup olive oil

Mix all ingredients, except the oil, in a blender. On low speed, slowly drizzle in the oil. Blend until well emulsified. Chill until ready to use.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 blender. Peel and dice the pears into ½ inch cubes. Cut or tear the croissants into large pieces. Combine the pears, croissants and coconut. Pour the cream mixture over the pears and bread, and toss to coat. Press into a greased 9 x 13 inch baking pan. Cover with parchment paper and then cover with foil. Place pan in a larger baking pan and fill with enough water to come ¼ inch up the sides of the pan with the bread pudding. Bake for one hour. Uncover and remove from the water bath. Bake for an additional 10 minutes, until just golden. Serve warm with Crème Anglaise.

Crème Anglaise
1 quart cream
1 cup sugar
1 vanilla bean
8 egg yolks

Combine the cream, ½ cup sugar and the vanilla bean in a stock pot over medium heat. Bring to a boil and remove from heat.
Separately mix the remaining ½ cup sugar and the egg yolk in a stainless bowl. Slowly temper this mixture by adding small amounts of the warm cream mixture, careful not to cook the yolks. Strain into a clean pot and return to medium heat. Stir constantly with a rubber spatula until the mixture thickens enough to coat the spatula. Chill before serving.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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. Add to the crumbs, mix well and press into 4 small tart pans. Bake for 15 minutes at 350ºF. Set aside
to cool.

Shell the hazelnuts, remove the skins and grind until fine. Combine with the cream and sugar, then heat to just a boil. Remove from heat and set aside to cool. Beat the eggs together then add to the cream mixture. Add the Frangelico then strain through a fine sieve. Pour into tart shells and bake for 25 to 30 minutes at 325ºF until the centers are just set. Cool overnight. Serve with Frangelico Gelato on plates drizzled with Caramel Sauce.

Frangelico Gelato
3 cups heavy cream
3 cups milk
1 cup sugar
10 large egg yolks
10 Tbsp Frangelico

Combine and heat the cream, milk and sugar to a simmer. Slowly pour over the eggs, mixing constantly. Add the Frangelico, return to heat and simmer until the mixture coats the back of a spoon. Remove from heat, strain and chill overnight. Freeze in ice cream machine until set.

Caramel Sauce
3 cups sugar
4 Tbsp water
1 cup heavy cream
6 Tbsp butter
2 tsp vanilla
Heat the sugar and water until golden brown. Remove from heat and slowly add cream, butter and vanilla. Stir until smooth then chill.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 to taste

Preheat oven to 350ºF. Heat olive oil in a medium heavy-bottom sauté or roasting pan. Season beef well with salt and pepper. Brown beef well on all sides, remove and set aside. Remove all but one tablespoon of oil. Cut vegetables into a large dice and add with the garlic and thyme. Cook until lightly browned. Add the wine and reduce by half. Return short ribs to pan and cover with beef stock. Bring to a simmer, cover and cook in the oven for 2½ to 3 hours until ribs are fork tender. Remove ribs and cool. Remove all fat and reduce liquid to light sauce. Adjust seasoning. Add ribs to sauce and gently heat. To serve, arrange ribs and vegetables over the polenta in a shallow bowl. Top with steamed asparagus.

Creamy Gorgonzola Polenta
2½ cups chicken broth
½ tsp chopped rosemary
½ tsp minced garlic
1¼ cup polenta  cup crumbled Gorgonzola
¼ cup heavy cream
salt and pepper to taste

Combine the chicken broth, rosemary and garlic and bring to a boil in a heavy-bottom small saucepan. Reduce to medium-low heat and gradually add polenta while whisking constantly. Cook polenta until it is tender, stirring frequently. Add Gorgonzola and cream. Stir until cheese is melted. Adjust the seasoning with salt and pepper.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 the spinach and garlic in olive oil until the spinach is just wilted. Remove from heat and roughly purée in a food processor. Combine with the eggs, both cheeses, parsley, nutmeg and season to taste. Dust the counter and dough with flour and run the dough through a pasta machine several times until very thin, making a long, narrow sheet. Drop a tablespoon of filling about every 2 to 3 inches on half the sheet. Fold over the unfilled half and gently press out air pockets around each mound and be sure to form a seal. Use a round cutter to cut out each raviolo. Cook in boiling water 4 to 5 minutes until they float to the top. Serve with Sage Butter Sauce.

Sage Butter Sauce
8 Tbsp unsalted butter
12 fresh sage leaves
¾ cup grated Parmesan cheese

Melt the butter with the sage in a small skillet until the butter
turns light brown, being careful not to burn. Drizzle over the ravioli, sprinkle with cheese and garnish with sage leaves.

Pasta Dough
3 cups all-purpose flour
1 tsp salt
4 eggs
2 Tbsp extra virgin olive oil

Using an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and
continue to mix. Drizzle in the oil and continue to incorporate until a ball is formed. Sprinkle flour on your work surface and knead the dough until it is elastic and smooth. Wrap in plastic and let rest for about 30 minutes, allowing the gluten to relax. Sprinkle flour on your work surface and on the dough. Form it into a rectangle and roll it through a pasta machine several times at the widest setting. Roll through several more times, reducing the setting each time until the dough is thin. Cut into wide noodles for pappardelle.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 egg, dredge in the flour again, and shake off any excess. Heat the clarified butter in an oven proof pan over medium-high heat and sauté the fillets skin side up. Do not touch the fillets until the edges are brown. Carefully turn the fillets over and finish in a 375ºF oven for 6 to 8 minutes. Spoon Picatta Sauce over grouper and serve with Zucchini Noodles.

Zucchini Noodles
2 large zucchini
1 Tbsp chopped garlic
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp finely diced tomato
salt and pepper to taste

Using a mandolin, shave the outside skin of the zucchini into thin strips. Sauté the garlic in the butter over medium-high heat. Add
the zucchini, season to taste and sauté until tender. Remove from the pan and toss with olive oil. Swirl on a fork like pasta, serve and garnish with diced tomato.

Picatta Sauce
1 sliced small shallot
1 smashed garlic clove
juice of 1 lemon
10 black peppercorns
1 bay leaf
1½ cups white wine
1 cup heavy cream
6 Tbsp cold butter
2 Tbsp chopped fresh parsley
1 Tbsp lemon zest
2 Tbsp capers
2 Tbsp grated Parmesan cheese

Combine the shallot, garlic, lemon juice, peppercorns, bay leaf and white wine in a small sauce pan. Cook over medium heat
until reduced by half. Add the heavy cream and reduce until thickened. Remove from heat and add the cold butter. Whisk to incorporate. Add the parsley, lemon zest, capers and cheese. Mix well.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 oregano
16-ounce can stewed tomatoes
1 cup red wine
salt and pepper to taste
Pasta Dough
Caramelized Cipollinis
Cipollini Onion Cream

Combine the flour, salt and pepper, and lightly coat all sides of the meat. Shake off any excess. Save remaining seasoned flour for use later in the gravy. Heat 2 tablespoons of oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side until browned. Do not crowd the skillet or the meat will not brown. Remove with tongs and add the remaining oil to the pan drippings. Add the onion, celery and carrots, and cook over medium-high heat for 2 minutes, stir occasionally, until lightly browned. Reduce heat to low, cover and cook for 10 minutes until the vegetables are almost tender. Add the garlic and sprinkle with the reserved flour. Cook and stir one minute. Add oregano, tomatoes with their juices and the wine. Return the meat and any juices to the skillet. Bring to a simmer, cover and cook over low heat for 20 minutes or until meat and vegetables are tender. Season to taste. Make the Pasta Dough, fill and cut 3-inch square ravioli. Cook in boiling water 4 to 5 minutes until they float to the top. Serve with Cipollini Onion Cream and garnish with Caramelized Cipollinis.

Cipollini Onions
2 cups cipollini onions
1½ cups water
2 Tbsps butter
¼ cup sugar
salt and pepper to taste

Cook the onions in the water with the butter and sugar in a large sauté pan over high heat. As the water reduces, the onions will caramelize. Toss occasionally and cook until golden brown.

Cipollini Onion Cream
½ cup Caramelized Cipollinis
½ quart heavy cream
salt and pepper to taste

Simmer onions and cream in a medium saucepan until thickened. Purée in a blender until very smooth. Strain through a very fine sieve and season to taste.

Caramelized Cipollinis
2 cups cipollini onions
1½ cups water
2 Tbsp butter
¼ cup sugar
1 sprig fresh thyme
salt and pepper to taste

Cook the onions in the water with the butter and sugar in a large sauté pan over high heat. As the water reduces, the onions will caramelize. Toss occasionally and cook until golden brown. Garnish with thyme sprig.

Pasta Dough
3 cups all-purpose flour
1 tsp salt
4 eggs
2 Tbsp extra virgin olive oil

Using an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and continue to mix. Drizzle in the oil and continue to incorporate until a ball is formed. Sprinkle flour on your work surface and knead the dough until it is elastic and smooth. Wrap in plastic and let rest for about 30 minutes, allowing the gluten to relax. Sprinkle flour on your work surface and on the dough. Form it into a rectangle and roll it through a pasta machine several times at the widest setting. Roll through several more times, reducing the setting each time until the dough is thin. Cut 3-inch square ravioli.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 pan on medium heat, add coriander and cumin seeds. Carefully toast spices until slightly browned. Cool, and grind spices in a coffee grinder. Next season scallops on both side with spices and salt and pepper. In a large sauté pan on high heat, add clarified butter. Carefully place as many scallops in pan without crowding too much. Sear the scallops until edges are browned before turning. Once turned, cook another 5 minutes or cooked until desired temperature.
For the Sweet Potato Hash:
¼ cup smoked bacon, sliced thin
¼ cup sweet onions, small diced
3 cups sweet potato, small diced
1 teaspoon garlic, minced
2 tablespoons scallions, sliced thin(green only)
1 tablespoon cilantro, chopped
As needed salt and black pepper
In a large sauté pan on medium heat, add bacon. Slowly render bacon until almost crispy. Next add onions, and cook slowly until softened and translucent. Next add sweet potatoes. Keep cooking slowly and stirring occasionally until sweet potatoes are soft. Once soft, stir in garlic. Cook another minute, stir in sliced scallions and chopped cilantro. Adjust seasoning with salt and black pepper if needed.
For the Jicama-Apple slaw:
1each jicama, medium, finely julienned
1 each granny smith apple, finely julienned
2 tablespoons scallions, finely sliced(green only)
½ each red pepper, finely julienned
½ each jalepeño, finely minced
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
As needed salt and pepper
In a medium sized mixing bowl, mix all ingredients together. Season with salt and pepper to taste.
For the Lemon Cream:
1 tablespoon extra virgin oil
¼ cup sweet onion, diced
1 each garlic clove, smashed
2 cups heavy cream
1 each lemon, zest only
As needed salt and pepper
In a small sauce pan on medium heat, add olive oil, onions and garlic. Cook until onions and garlic have softened, about 5 minutes. Next add Heavy cream and lemon zest. Slowly reduce cream until sauce consistency. Puree sauce in blender. Adjust seasoning with salt and pepper.
Seared Sea Scallops
Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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, juice only
¼ cup rice wine vinegar
½ cup sour cream
¼ cup mirin
2 teaspoon sugar
¼ cup heavy cream
as needed salt & black pepper

Puree All ingredients together with Blender until smooth. Adjust Seasoning with Salt & Pepper.

For the Peach Salsa:
1 cup peaches, small dice, skin on(ripe but not too ripe)
2 tablespoons red pepper, small diced
½ each jalapeño, seeded, minced
1 tablespoon scallions, sliced thin on a bias, (green only)
1 tablespoon cilantro, chopped
1 each lime, juice only
1 tablespoon extra virgin olive oil
as needed salt, pepper, sugar

Combine all ingredients in a mixing bowl. Adjust seasoning with salt and pepper. Depending on the sweetness of peaches, sugar can be added, or may need nothing at all.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on Amazon.com

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 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, 2014

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 cooked in olive oil, she would scramble the leftover egg wash in the same skillet, creating slightly green eggs. The two served together was truly Esther-Style.

Artichokes Esther-Style
12 artichoke hearts
½ cup flour
3 eggs
1 Tbsp water
½ cup flour
½ cup grated Parmesan cheese
½ cup olive oil

Halve, rinse and drain artichoke hearts. Dredge in flour then dip in an egg wash made by whisking the eggs with the water. Combine the remaining flour with the Parmesan cheese and dredge the artichoke hearts again, shaking off excess coating. Pour oil into a large skillet and preheat to medium-high. Add artichokes, cut side down first, and pan fry for 2 minutes. Turn and cook for 2 more minutes until golden brown. Serve with Piccata Sauce and garnish with chopped basil and grated Parmesan cheese.

Piccata Sauce Esther-Style
1½ Tbsp olive oil
4 tsp finely diced shallots
2 Tbsp capers
2 tsp chopped garlic
1 cup white wine
4 Tbsp butter
2 Tbsp seeded, diced tomatoes
10 chiffonade medium basil leaves
2 Tbsp grated Parmesan cheese
juice of 1 lemon
salt and pepper to taste

Preheat olive oil in a sauté pan to medium-low. Add shallots and cook 2 to 3 minutes until soft. Add capers and garlic and cook for one minute. Add wine, increase heat to high and reduce by half. Reduce heat and add butter. Once melted, add tomatoes, basil, cheese and lemon juice. Season to taste.

Enjoy!
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014