Matty Matheson Recipes

Matty Matheson Recipes
6 min reading time

Matty Matheson is a Canadian chef, who is the executive chef at Parts & Labor, a restaurant that is located within Toronto, Canada. There are many delicious recipes developed through Matty Mathson. Some of them can be found here. They are easy to test at your home.

1. Bologna Bowl Recipe


  • 4 slices bologna
  • 1 Slice American cheese
  • 1 large egg
  • 1 tablespoon margarine
  • 2 slices white bread, toast
  • Maldon salt as well as freshly ground black pepper to your taste


Step 1: In the center of the microwave safe bowl put the bologna in the bowl, place the cheese slice in the middle. Finally, put an egg in the bologna-and-cheese-cradle.

Step 2: Set the bowl on the microwave, and microwave for 45 seconds. Then, microwave it for 30 seconds more in the event that the egg isn’t cooked.

Step 3: Spread the margarine on the toast and cut each slice into 3 long slices that you can dip into yolk. Sprinkle the toast by adding salt and pepper. Take this to the next level for the rest of your life. freaks!

2. Easy Karaage Recipe


  • 3/4  ounce|24 grams ginger, minced
  • 3/4 cup|175ml sake
  • 3/4  cup|175 ml soy sauce
  • 3 tablespoons of togarashi, divided
  • 2 cloves of garlic
  • 1 lime that has been juiced
  • 8 boneless skin-on chicken leg (about 2 1/2 poundsor1.2 kilograms)
  • canola oil for cooking
  • 2 cups|296 grams potato starch
  • 1 cup|250 ml kewpie mayo
  • 1 kobosu or yuzu


Step 1: Within a bowl mix the sake, ginger as well as soy sauce, 2 tablespoons of togarashi, the lime juice, and garlic. Incorporate the chicken thighs and stir until coated. Refrigerate and cover up to 3 hours. In an enormous saucepan until a deep-fry thermometer is 350degF.

Step 2: Place potato starch in a large dish. Working in batches, dip the chicken in potato starch, then shake away any extra. Fry until golden, about 4 to 5 minutes. Transfer the fry to a paper towel lined plate. Sprinkle the kabosu on top. Serve with mayonnaise made of kewpie sprinkled with the remaining togarashi.

3. Sheet Pan Pepperoni Pizza Recipe


  • 3 1/2 cups/514 grams all-purpose flour. Plus more to dust
  • 1 tablespoon/11 grams of salt from kosher.
  • 1 teaspoon/3 grams of quick rise yeast
  • 1/2 cup125ml olive oil, split
  • 350 ml warm water
  • 1 cup|250 ml tomato sauce
  • 2  1/2  cup|313 grams shredded mozzarella cheese
  • 2 ounces  cut pepperoni


Step 1: Prepare the dough. Make a mixture of flour, salt and yeast in an enormous bowl. Add three tablespoons of olive oil and then add the water , and blend until shaggy dough is formed. Knead the dough on a surface that is lightly floured until a ball of smooth texture develops.

Step 2: Pour the remaining oil onto baking sheets. Place the dough in the middle of the baking pan, and rub it with a small amount of oil. Wrap the dough in plastic wrap and set in a warm place until the dough doubles in size, around 1 hour.

Step 3: Turn on the oven to 450°F. Make use of your fingertips to stretch the dough in order to fill the width and length of the cake pan.

Step 4: Pour tomato sauce onto the dough and leave a 1 inch line around its edges. Sprinkle cheese over sauce and place pepperoni on top. Cook in the oven till the cheese is bubbling, around 20 minutes. Allow to cool for 5 minutes before cutting.

4. Easy Shrimp Po’ Boy Recipe:


  • canola oil to fry
  • 2 tablespoons of smoked spice paprika
  • 2 teaspoons cayenne
  • 2 teaspoons of salt kosher, divided
  • 1 1/2 teaspoons of white pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon of garlic powder
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 cupor237 Ml buttermilk
  • 1 poundor454 grams deveined and peeled shrimp
  • 1 baguette of French white
  • 1/2  cup mayonnaise
  • 2 tablespoons butter that is unsalted
  • 2 cups finely chopped iceberg lettuce
  • 1/2 cup finely chopped onion
  • 2 tomatoes that are vine-ripe thinly sliced


Step 1: The oil should be heated in a large pot until a thermometer for deep-frying reaches 350°F.

Step 2: In a large bowl mix together the paprika, cayenne 1 teaspoon salt, oregano, white pepper as well as garlic powder. In a separate bowl mix together the rest of the salt with the cornmeal and flour. Put the buttermilk in an additional bowl.

Step 3: Begin by working with just one shrimp at a stretch, sprinkle the shrimp with the spice mixture then dip it into the buttermilk, and then coat it completely with flour. In groups, cook the shrimp until crispy and golden, around 2 minutes. Transfer the shrimp onto an unlined plate lined with paper towels and sprinkle with salt.

Step 4: Slice the edges of your baguette in order to make two (10-inch) pieces. Spread mayonnaise and butter inside the bread. Then, layer the sandwich with onions, lettuce tomatoes, lettuce, and crispy shrimp. Serve right away.

5. Matty Matheson’s Ultimate Burger Recipe


  • 1 pound=4,55 grams of slab bacon cut into lardons
  • 2 cups4 sticks for 455g of unsalted butter
  • 4 pounds|500 grams onions, sliced
  • 1 cup 240 ml red wine vinegar
  • 1/4 cupor50 grams of sugar granulated
  • 3 pounds1.4 kilograms freshly ground Brisket
  • Black pepper freshly crushed and freshly kosher
  • 1 cup145 grams diced kosher pickles
  • 1 cup|240 ml Hellmann’s mayonnaise
  • 1 poundor455 grams Monterey Jack cheese, sliced unsalted butter
  • 6 milk buns stuffed with sesame seeds
  • Shredded iceberg lettuce


Step 1: Create the bacon-onion jam In a large pot with a heavy bottom set over mediumheat, cook the bacon. Add the onions and butter. Cook at a low temperature while stirring frequently, about 1 1/2 hours. The slow cooking of onions allows them to caramelize naturally in the sugars. Add the sugar and vinegar to the pan and cook for 15 minutes, and then take it off the flame. Allow to cool, then place it in a container, and then keep in the refrigerator. (When you are making the P&L Burgers you can heat the jam in the pan.)

Step 2: Prepare the burger: Place cast-iron skillet on medium heat for 5 minutes prior to making the patties. Roll 170 gram hamburger balls from the brisket, then pat to flat firm patties that are 1/8 inch (2.5-cm) wide and 2.5-cm thick. Sprinkle the patties using salt and some pepper.

Step 3: Step 3. In a bowl mix the mayonnaise and pickles; keep aside. Put three patties into the pan (with none of the oil). The fat will begin to render and you’ll have more flavorful burgers due to the natural fat contained in the patties. Cook for four mins on each side and then flip.

Step 4: Then, top each patty with the jam, then add 2 slices of cheese for each patties on top. Put 2 teaspoons of boiling water in the pan, and cover it right away so that the burgers are steaming. Take off the lid within 45 seconds. The cheese should be completely melting.

Step 5: Butter the buns, then place them on top of a skillet that is set to medium-high to ensure they are nice and warm.

Step 6: Spread the pickle mayo onto the bottom buns, and then add a generous amount of lettuce. Put the beef patties that are cheesy on top and cover them with the pickle mayo and place the bun tops on. Eat the fucking burger.

About Author

Leave a Reply

Your email address will not be published. Required fields are marked *