
Seafood Pumpkin Gumbo
Seafood Pumpkin Gumbo
Ingredients
4 Tbsp Butter
½ cup Flour
1 lb Andouille Sausage
1 Tbsp Clarified butter
½…

Beer Pretzel Poppers
Ingredients:
1 ½ cups warm beer
¼ cup brown sugar
1 - ( ¼ ounce) package active dry yeast (about 2 ¼ tsp)
5 cups …

Seared Duck Breast with Sweet Potato Risotto
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…

Tomatoes Stuffed with Couscous
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…

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
·…

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 grilled…

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,…

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…

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…

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…

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…

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.…

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…

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…

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…

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…

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…

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,…

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…

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…