Chef Matthew Grunwald, who is also a culinary teacher and food writer, shares his recipes for Christmas dinner, appetizers and breakfast.
Chef Matthew Grunwald's Fromage Blanc Flatbread with Chorizo and Apples
1 cup self-rising flour plus some for dusting
3/4 cup Greek yogurt, very cold
1 tsp kosher salt
1/2 cup Boursin Cheese
8 oz Chorizo sausage, cooked and crumbled
1 Candy Crisp Apple, cored and thinly sliced into wedges
1 cup arugula
Pre-heat the oven to 425 degrees.
Combine the flour and Greek yogurt in a bowl and mix with a wooden spoon until the dough is smooth.
Turn the dough out onto a floured surface and roll to an 1/8th on an inch thick.
Transfer the dough the dough to a cookie sheet without sides (if you don't have one just use the under side) and place in the oven. Bake for 4-5 minutes. Turn the oven heat up to broil and toast the flatbread for 2 minutes until golden brown. Set aside.
Combine together the mascarpone and Boursin Cheese and evenly divide the sauce onto each of the flatbreads. Top each of the cooked doughs with the remaining ingredients. Serve warm.
Chef Matthew Grunwald's Golden Lobster Fritters with Ponzu-Chipotle Dipping Sauce
8 oz Lobster claw meat, small dice
3 green onions, thinly sliced
1 tsp cayenne pepper
1 tsp Tabasco
2 tsp kosher salt
1.25 cups buttermilk
1 tsp baking soda
1/4 tsp baking powder
2/3 cup flour
Vegetable oil to fry
In a mixing bowl combine the lobster meal, scallions, cayenne pepper, Tabasco, kosher salt and buttermilk.
Add in the dry ingredient to the wet with a rubber spatula. Fold the batter carefully, taking care not to over mix.
Heat the oil to 325 degrees. When the oil is hot, ice cream scoop the batter into the hot oil. Use a 1 Tbsp scoop. Allow the fritter to fry 5-6 minutes until crispy and fully cooked.
1/2 cup mayo
1/4 cup ponzu
3 Tbsp chipotles in adobo sauce
Mix to combine
Chef Matthew Grunwald's Bacon, Brie and Asparagus Frittata
8 eggs, beaten
5 strips bacon
1/2 bunch asparagus
1-2 tsp kosher salt
1 tsp black pepper
5 oz Brie Cheese, medium diced
Pre-heat the oven to 335 degrees
Beat the eggs until smooth and set aside.
Cook the bacon in a pan over medium heat until golden and crispy. Dive the bacon into large chunks and set aside.
Cook the asparagus in the pan with the bacon drippings for 3 minutes over medium heat until slightly tender. Slice into 1/2 inch pieces and add to the bowl.
Season the eggs and transfer to a round 7-inch baking dish lines with parchment. Scatter the Brie on top.
Bake in the oven for 30-40 minutes or until a knife comes out clean from the center.
Drizzle with Sriracha sauce.
Chef Matthew Grunwald's Pan-Asian/Southwestern Braised Beef
1 white onion, peeled, halved and thinly sliced
2 poblano pepper, seeded and medium diced
2 cloves mined garlic
5 cups beef stock
1 cup hoisin sauce
1/2 cup molasses
1/3 cup ponzu sauce
2 pound beef roast
Salt and pepper
3 Tbsp Grape seed oil
Combine all of the ingredients minus the roast and oil in a crock pot and set to high.
In a separate pan with grape seed oil sear the beef on all sides over medium-high heat. Add to the crock pot and place on a lid.
Allow the braise to cook on high for at least 6 hours before serving.