The actor and executive producer on 'The Bear' is out with his third cookbook.
is a true jack of all trades. But when it comes to cooking on the internet, adding his punchy personality to a plate of delicious food, he's the king.
To celebrate the debut of "Matty Matheson: Soups, Salads, Sandwiches" on Tuesday, the chef and author joined "Good Morning America" equipped with three recipes -- one from each category -- to share with the world. In a small bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, mustard, garlic, and salt and pepper to taste. Taste and adjust the seasoning as needed.Gently fold in the crumbled goat cheese, reserving a small amount for garnish.Add the basil, tarragon, and parsley, and reserved goat cheese. Finish with the remaining 2 tablespoons olive oil, salt and pepper."This is a quick and easy soup that makes you feel good.
Ladle the soup into bowls. Top each bowl with the grated Pecorino, a drizzle of olive oil, and lemon juice. Throw in the parsley. It should look like mulch."What a special sandwich we got here, oh boy. The roasted pork, the ham, the mustard, the pickles, and the bread all press together. It's all so soft, then you get the pickle crunch in the middle. The sandwich has to be built so that the ratio is perfect. The bread needs to be toasted right.
Slice the bread horizontally and spread a thin layer of mustard on the bottom half of the bread. Spread mayonnaise on the top half.
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