RECIPES: Family style dishes with Chef Matthew Grunwald

Chef Matthew Grunwald shows us family style recipes for holiday entertaining.

Roasted Pears with Grilled Beer Bratwurst and Honey
8 beer Bratwurst
3 Tbsp butter, unsalted
4 bosc pears, halved
1 white onion, thinly sliced
2 Tbsp honey
2 Tbsp brown sugar, dark
1/2 tsp cinnamon
1 tsp cayenne pepper
2 tsp fennel seeds, crushed
1 cup dry white wine
1 orange, zested and juiced

Preheat the oven to 375°F

Heat a grill pan to high heat and cook each sausage for 1-2 minutes on each side until grill marks appear.  Remove from the pan and set aside.

Heat a large skillet to medium heat.  Melt the butter and cook the pears face down and the onions in the pan for 2-3 minutes.  Add in the honey, brown sugar, cinnamon, cayenne pepper and fennel.  Cook for 3-4 minutes until the pears are glazed.  

Deglaze the pan with the white wine and the zested and juiced orange.  Cook until reduce by half on a simmer.

Transfer the pears to an oven safe baking dish.  Layer the sausages on top.  

Bake in the oven for 20 minutes until the sausages are fully cooked and just browned.

Roasted Rib-Eye Rye Sandwich with Garlic Aioli
5 Tbsp extra virgin olive oil + 2Tbsp
2 large rib eye steaks
1 Tbsp kosher salt
1 tsp freshly ground black pepper
10 slices bacon
2 shallots minced
4 tsp Fresh thyme, chopped
1 cup beef stock
8 slices Muenster cheese
8 slices rye bread, toasted and buttered

Heat the broil to high.  

Drizzle the olive oil, salt and pepper over the rib eyes and place under the broiler.  Cook for 7-8 minutes until the internal temperature of the meat reads 135°F.  Let rest.

In a separate skillet, add the bacon to a cold pan and bring to medium heat.  Cook 4-5 minutes until the bacon is crispy.  Remove from the pan and set aside.

In the pan with the bacon drippings, sauté the shallots over medium heat for 1-2 minutes and then deglaze with the beef stock and add the thyme.  Reduce by half.

Slice the rib eye thinly and add to the pan with the shallots and beef stock to warm.  Pile onto slices of bread and top with the garlic aioli, Muenster cheese and crispy bacon.  

Garlic Aioli:
1 cup mayonnaise
5 Tbsp whole grain mustard
1 clove garlic, minced
1/2 lemon, juiced
1 Tbsp thyme leaves, freshly chopped

Combine all of the ingredients together and mix to combine.


Spice Grilled Peach Tart with Brandied Cherries
Pie Crust:
1 pound flour plus more to dust
8 oz butter, salted
7 Tbsp ice water
 
Preheat the oven to 350 degrees F.
Combine the ingredients in a bowl with your hands and mix until the butter is evenly distributed and smooth.

Roll the dough into a ball, cover with plastic wrap and let cool in the fridge for 30 minutes.
Place the dough onto a lightly floured sheet pan and roll out into a disk 1/8th of an inch thick.  It does not have to be perfect.

Place the grilled peaches into the center of the dough leaving a 2 inch border around the perimeter.

Fold the dough 8 times toward the center so that the flaps of dough overlap.  

Bake in the oven 15-20 minutes until the pie crust begins to lightly brown.
Scoop high quality ice cream and the Brandied cherries over the free form pie
 

Grilled Peaches Filling:
3 Peaches, pit removed and sliced in half
2 tsp cinnamon
1 tsp ground cloves
3 Tbsp local Arizona honey
 
Heat a grill pan to high heat.

When the grill is hot, grill the peaches flesh side down for 2-4 minutes until grill marks appear.

Remove from the heat and slice each peach half into 1/4ths.

Combine the peaches and the remaining ingredients in a bowl and mix to combine.  
 
 
Brandied Cherries:
2 Tbsp butter, unsalted
1 pound fresh cherries, pitted and halved
1 tsp kosher salt
½ cup Brandy
¼ cup corn syrup
 
Heat the butter in a skillet to medium heat and add the cherries.
Cook the cherries for 2-3 minutes until they start to soften.  

Add the salt and the brandy and let reduce by half.  *CATION-The Brandy will IGNITE!!!!

Add in the corn syrup and cook an addition 1-2 minutes until the sauce starts to thicken. 

Twitter: @ChefMatthewG
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