Book : Matty Matheson A Cookbook - Matheson, Matty

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Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for.Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life-from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.About the AuthorBorn in Saint John, New Brunswick and raised in Fort Erie, Ontario, Matty Matheson is a chef and the host of Viceland’s It’s Suppertime and Dead Set on Life. This is his first cookbook.Excerpt. © Reprinted by permission. All rights reserved.Matty Matheson A CookbookBy Matty Matheson, Garrett McGrath Abrams BooksCopyright © 2018 Cassoulet Palace, Inc.All rights reserved.ISBN: 978-1-4197-3245-4ContentsPART I: FAMILY,Edith and John Matheson, 16,Lionel and Dorothea Poirier, 60,Mom and Dad, 82,The Spencer Family, 112,PART II: COOKING SCHOOL AND RESTAURANTS,Humber College, 142,Le Select Bistro, 148,La Palette, 186,Castor Design, 206,Oddfellows, 210,Parts & Labour, 236,CHAPTER 1Edith and John MathesonHot Butter, Cold Lobster 22Chow-Chow 25Seafood Chowder 26Grilled Beef Tongue 29Grilled Oysters 32Mussels and Garden Vegetables with Aioli 34Fried Clams 37Lobster Roll 38Lobster Pie 41Prince Edward Island Seafood and Steaks 42Hot Turkey Sandwich 47Porterhouse 48Bar Clams 51Wild Blueberries and Cream 52Molasses Bread Pudding 55MATHESONS MEAT MARKETThe Matheson family has been on PEI since the late 1700s. Grampy was raised in Rose Valley on a homestead that is still in the Matheson family today. He was the ninth of ten siblings. He was a member of the Royal Canadian Mounted Police, also known as the Mounties. Grampy often went out on patrol with his dogs for thirty days or more at a time, surviving on what he could kill and carry on his dogsled. Nanny Edie was a Newfoundlander, born in Newfoundland. Like many from that time, Edie was very skilled at making food from the land, and the unique dishes of Newfoundland were carried forward by my dad in the form of salt-cod and Jiggs dinners.Nanny and Grampy were both great cooks and used a lot of locally sourced meat, such as seal, caribou, ptarmigan, duck, sea trout, and whatever else they could get their hands on. Nannys favorite wild game was porcupine! After a twenty-year career, Grampy retired from the RCMP at the age of thirty-nine. Grampy and Nanny then decided to move to Woodstock, New Brunswick, to buy a farm and start a slaughterhouse with a retail and wholesale meat store. Grampy added a commercial-size smoker to the operation, and they began smoking ham and bacon; homemade smoked meat was always in the cooler for delicious sandwiches. He also made his own sausages and a variety of charcuterie, like headcheese and blood pudding. They also had a massi
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