Jeff Mahin Recipes

Posted on Jul 21, 2014 09:00am

Jeff Mahin, chef and executive chef of Stella Barra, stopped by to show us how to make a gourmet pizza, a delicious salad, and a New York cheesecake-inspired cherry cobbler!

Recipes courtesy Jeff Mahin.

Prosciutto and Egg Pizza 

Makes 1, 12-inch pizza


Store bought pizza dough (should be about 12-inch in diameter)

4 tbsp. Alfredo or parmesan cream sauce  

1 100g package of fresh mozzarella, cut in to ½-inch cubes

3 tbsp. grana padano cheese, grated

3 tbsp. gruyere cheese, grated

½ tsp. crushed red pepper

1 large egg

1 tbsp. extra-virgin olive oil

5-6 thin slices of prosciutto

Parmesan, for finishing

Black Pepper, to taste


  1. One hour prior to baking, place pizza stone in oven and pre-heat oven 500ºF.

  2. If necessary, stretch pizza dough out into a 12-inch circle on a floured surface.

  3. Evenly spread alfredo sauce evenly on dough.

  4. Place the mozzarella cubes around the outer edge of the dough.

  5. Sprinkle the grana padano, gruyere, and red pepper evenly around the pizza.

  6. Carefully remove pizza stone from oven and place pizza on top. Return to oven.

  7. After about 7 minutes, or just when the crust is slightly golden brown, remove pizza from the oven and crack the egg in the center of the pizza.

  8. Return the pizza to the oven and cook until egg whites are set, about 4-5 minutes.

  9. Remove from the oven and top with prosciutto.

  10. Cut immediately into 8 slices.

  11. Finish with fresh black pepper, olive oil, and parmesan.

Heirloom Tomato Salad 


2 heirloom tomatoes

1 loaf corn bread, cut into ½-inch cubes

1 tbsp. smoked almonds, chopped

1 tsp. fresh thyme

2 tbsp. basil, torn

3 fl. oz. extra-virgin olive oil

1 tsp. salt

½ tsp. black pepper

1 tsp. coarse salt

1 fl. oz. aged balsamic vinegar


  1. To make croutons, place cubes of corn bread onto a baking pan and into a 325ºF oven until golden brown. Remove from oven and set aside to cool.

  2. Slice 1 of the tomatoes into ¼-inch slices. Cut second tomato into bite size pieces.

  3. Toss tomatoes in a bowl with almonds, olive oil, thyme, salt and pepper.

  4. Arrange sliced tomatoes on a serving dish and then randomly place the rest of the diced tomatoes on top.

  5. Drizzle tomatoes with oil and any other liquid left in the bowl.

  6. Sprinkle cornbread croutons over the top.

  7. Garnish with drizzle of balsamic, basil, and salt.

Grilled Grapes with Fresh Burrata 


1 lb. red seedless grapes, left on the stem

1 cup organic olive oil

1 cup aged balsamic vinegar

2 tbsp. chopped garlic

1 tsp. calabrian chilies, chopped


  1. Heat grill to medium high for at least 20 minutes prior to use.

  2. Mix all olive oil, balsamic vinegar, garlic and chilies in a medium bowl.

  3. Add the grapes and mix until completely coated.

  4. Place the grapes onto the grill and cook for 30 seconds.

  5. Turn and then grill for another 30 seconds.

  6. Place grilled grapes back into the bowl with the marinade and allow to cool.

  7. Serve with grilled or toasted bread and fresh burrata and garnish with fresh arugula.

  8. To finish, drizzle burrata with olive oil and sea salt.

Cherry Crumble 

Serves 8



2 sticks butter

1 cup, plus 2 tbsp. all-purpose flour

⅓ cup light brown sugar

¼ tsp. baking powder

⅛ tsp. salt

¾ cup graham cracker crumbs


Melt butter and cool to room temperature (should still be in liquid form).

Using a stand up mixer, combine all ingredients and mix until crumbly.

Cherry filling


1¼ cup fresh cherries, pitted

1 cup granulated sugar

1½ tsp. cornstarch

1 tsp. vanilla extract

Zest of 1 lemon

½ tbsp. lemon juice


Combine all ingredients into a bowl and let macerate for 2 hours in the refrigerator

Cream cheese ice cream


8 oz. cream cheese

8 oz. sour cream

½ cup half and half

⅔ cup sugar

¼ tsp. salt

Zest of 1 lemon

8 oz. corn syrup


Combine all ingredients and whisk together.

Place into an ice cream maker (can be made 2-3 days ahead of time).

To Assemble

  1. Preheat oven to 325ºF.

  1. Grease baking dish with butter.

  2. Pour macerated cherries into dish.

  3. Top with crumble.

  4. Bake until the edges are bubbling, about 30 minutes.

  5. Let cool slightly before serving.

  6. Serve with scoop of cream cheese ice cream.

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