Award winning Executive Chef Bobby Matos, a California native, has been a part of the restaurant scene since before he could drive. Starting out as a dishwasher he soon realized that where he wanted to be was not washing dishes, but creating menus that people will enjoy. Matos is at the helm of two of Houston’s most popular restaurants, State of Grace and La Lucha which has earned him the distinction of being one of the busiest chefs in Houston. He is also dad to 8-year-old Brody and 6-year-old Bailey who keep him busy in and out of the kitchen.
“Cooking with my kids is always a spur of the moment activity,” said Matos. “We really enjoy cooking together when we do – they really love hands-on activities.”
Honey Butter Chicken Biscuits
If there is one thing Chef Bobby Matos is appreciated for in his own house and in Houston it’s his crispy and delicious fried chicken. Who can pass up the Pollo Especiale from La Lucha? Honey Butter Chicken Biscuits are so satisfying – even the pickiest eaters in your household will love them. Chef Matos’ pro tip? Rub both sides of hot biscuit with whipped honey butter and enjoy.
Butter Biscuits
40 oz. all-purpose flour
1 oz. salt
¾ c. sugar
6 Tbs. baking powder
1.5 lbs. butter
3 c. buttermilk
Fried Chicken Dredge
1 c. all-purpose flour
1 Tbs. smoked paprika
Pinch cayenne pepper
Pinch freshly ground black pepper
Directions: Chop butter into tiny cubes and freeze at least two hours. Whisk together the dry ingredients. Either by hand or with paddle attachment to a mixer cut in the butter and then add buttermilk until just combined. Pour out mix onto a sheet ray and level. Refrigerate for one hour. Remove from pan and cut into desired shape, then brush with buttermilk and bake at 375 degrees until golden brown (approximately 16 min depending on shape/size).
Directions for Fried Chicken: Cut chicken into small squares and marinate in seasoned buttermilk - use same seasoning from dredge. Coat with dredge and fry until crispy using this dredge and then toss in honey.
Texas Peaches and Berries with State of Grace Granola
Nothing says summer in Texas like peaches and berries. What is the best part of making this dish according to the Matos kids? The honey drizzle, of course! State of Grace Granola, Greek yogurt with Texas peaches and berries makes a delicious breakfast or snack. Chef Matos’ pro tip: toss peaches with a half and half mixture of Steen’s cane syrup and vinegar to bring out their flavor.
State of Grace Granola
2 c. rolled Oats
½ c. slivered almonds
¼ c. brown sugar
¼ c. maple syrup
¾ c. dried fruit
¼ c. blended oil
Directions: Preheat oven to 225 F. In one bowl mix all dry ingredients (not the fruit). In bowl of larger or equal size, mix oil and syrup. Toss dry ingredients in bowl with oil and syrup until evenly coated. Pour mixture in an even layer onto a sheet tray lined with parchment paper. Place in oven. Set timer for 6 minutes. After 6 minutes stir. Set another timer for six minutes or cook until golden brown and fragrant. Remove from oven and place in clean bowl, add blueberries.
