Land Food Entrees:

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

Chef Paul Mattison's
Grilled Delmonico with a Roasted Garlic and Mustard Demi served with Asparagus and Fingerling Potatoes for two people


Steak Ingredients and Procedure
Ingredients Two 14oz Delmonico Steaks; salt and  three tbs of fresh cracked black pepper
Procedure Season the steaks on both sides with salt and fresh black pepper; grill them for med rare two minutes on each side, this is a smallish piece of meat, so you want to sear it

Asparagus and Potatoes Ingredients and Procedure
Ingredients one pound of asparagus, standard size; one and a half pounds of fingerling potatoes; salt
Procedure while steaks are grilling, steam the asparagus if you have a steamer, if not put in boiling water with salt for two minutes; when done remove asparagus but keep water; simmer potatoes, whole for seven- eight minutes, drain water and remove.

Sauce Ingredients and Procedure
Ingredients six cloves of garlic; two medium shallots, sliced; one tbs of Dijon mustard; 1/4 cup of heavy cream; three tbs of fresh cracked black pepper; half a cup of demi; one tbs of butter
Procedure in a med sauce pan, add two tbs of olive oil, add shallots, and brown for a minute; add garlic; add the mustard and demi; reduce by half; add cream; reduce by half; season with salt and pepper.

Plating once steak is done, place on plate, arrange asparagus around steak and add potatoes and pour sauce over the steak.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2007

Half Roasted Duck

Ingredients
Whole Duck
One Apple quartered
One Onion quartered
Salt and Pepper

Procedure
Take a whole duck, rub with salt and pepper outside and inside, stuff with apples and onions, put in roasting pan with a drain rack, bake for 30 mins at 425degrees then turn down to 350 degrees and bake until internal temp of 160 degrees and juices run clear instead of pink. Quarter bird after cooked and cooled, roast at 450 degrees half duck portions until skin is crispy

Chef Paul Mattison's
Herb Crusted Rack of Lamb with a Warm Orzo Salad and Mint Drizzle
for two to three people


Herb Crusted Rack of Lamb Ingredients and Procedure
Ingredients 1 full rack of lamb; two tablespoons of Dijon mustard; 1/4 cup of plain bread crumbs; two tablespoons of chopped fresh rosemary; one tablespoon of fresh mint, chopped; one tablespoon of fresh thyme, chopped; olive oil
Procedure Heat oven to 350 degrees; spread Dijon mustard on both sides of rack of lamb; mix the bread crumbs and fresh herbs; crust the lamb with the mixture on both sides; take olive oil in medium sized sauté pan, and sear rack for about three minutes on each side; then place lamb in oven for five to six minutes for medium-rare.

Orzo Salad Ingredients and Procedure
Ingredients one pound of dry orzo; 1/2 cup of roasted red peppers, diced; 1/4 cup of calamata olives, pitted and cut in half; two tablespoons of basil chiffonade; 1/2 cup of red onions, diced; 1/4 cup of yellow tomato, dice; two tablespoons of Olive oil; one garlic  clove, sliced; salt and pepper
Procedure In a pot of boiling water, add orzo and cook for six to seven minutes; drain and spread on an oiled sheet pan and cool; once cool, fold in all ingredients and set aside, salt and pepper to taste


Mint Drizzle Sauce Ingredients and Procedure
Ingredients one tablespoon of chopped shallots; 10 fresh mint leaves; three tablespoons of sherry wine vinegar; 1/4 cup of olive oil; salt and pepper
Procedure Need a hand blender or regular blender. Add all ingredients and blend for a couple of minutes and put to the side

Plating Slice the rack of lamb, place orzo salad in center; arrange the chops around salad, and drizzle the sauce all over the plate


Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2007

Salads:

Asian Duck Salad

Ingredients
duck confit
1/2 cup dried cranberries
1/2 cup mandarin oranges
1/2 cup candied macadamia nuts
1/2 cup daikon sprouts
1 1/2 cups field greens

Procedure
Toss greens with dressing (recipe below) and top with the rest of ingredients