Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts

Wednesday, April 1, 2015

A Southern Gentleman's Kitchen - PRE-ORDER TODAY

Well gents (and gals) . . .

That day has finally come!  My new book, A Southern Gentleman's Kitchen, Adventures in Cooking, Eating, and Living in the New South is now available for pre-order on Amazon! 

As you know, I've been quite busy putting this lifetime's work together over the past few years - I know, my posts have been slacking - sorry about that.  But that doesn't mean I haven't been busting my tail!

It's been an honor to partner with Southern Living to tell my tales - those of family, friends, tradition, history, and adventure.  My hope is that you will use this book as a template to open your home, set your kitchen table, and share great food with your own friends, family, and yes, strangers.

I believe we can all become better versions of ourselves by spending more time in the kitchen.  It's a place that fosters hospitality, generosity, humility, chivalry, intellectual curiosity, and autonomy.  Cooking a meal from scratch is just as manly as fine tuning a carburetor on a motorcycle.

So come along on the journey with me - from Louisiana to Tennessee to Texas to Florida to the Carolina's.  Together we shall cook, eat, drink, and live gloriously!

Head on over to Amazon and place your order now before the release rush on 4/28.  Follow me on Instagram @MattMooreMusic for behind the scenes on the release, and head on over to MattRMoore.com for more info on what I'm up to.

It's been an incredible journey since the release of my first book - I'm thankful to all of you for your support and encouragement.  Cheers to making this next one a bigger success - to good food and good gentleman!

Very best regards,

Matt R. Moore

CLICK HERE to check out the book trailer below, produced by Wet Paint.


 BOOK DESCRIPTION:

Today, in addition to being chivalrous, honest, and generous, a Southern gentleman is socially connected, well-traveled, and has an appetite for life. In this part-cookbook and part-guidebook, Matt Moore embraces a fresh perspective on what it means to cook, eat, and live as a true Southern Gentleman in the 21st century. Moore takes readers on an entertaining walk through the life of a Southern gentleman using recipes for 150 distinctly simple Southern dishes for every meal of the day, plus tales from family and some well-known friends. Gorgeous full-color photography graces this culinary update on authentic Southern cuisine. Featured recipes include everything from Seafood Gumbo and Gameday Venison Chili to desserts like Grilled Georgia Peach Crisp and favorite cocktails like The Brown Derby and NOLA Sazerac.

ABOUT THE AUTHOR:

The son of a cattleman and the grandson of a butcher, Matt Moore is, for all intents and purposes, the quintessential Southern gentleman. With the philosophy of "Work hard, play harder," this Nashville, Tennessee-based musician, husband, traveler, and entrepreneur cooks the way he lives--simply, honestly and with great gusto. This self-taught chef, who invites friends Luke Bryan, NFL standout Jon Stinchcomb, Dave Haywood of Lady Antebellum and more to join him at the stove, is the go to resource for reliable recipes created for the man's-man. His food-writing has garnered critical acclaim by publications such as The Wall Street Journal, The Chicago Tribune, and the New York Times--who named Moore's first book, Have Her Over For Dinner: A Gentleman's Guide to Classic, Simple Meals, as one of the year's best cookbooks. With national television appearances on the likes of The Today Show, Fox & Friends, BetterTV, and WGN under his belt, Moore, with his camera-ready looks and Southern charm, is quickly and unquestionable becoming a favorite mainstay in the world of food personalities. 

Grilled Flank Steak + Coca Cola Marinade

Sitty's Fried Chicken
Pimento Mac & Cheese
Sweet Potato Cupcakes

Thursday, September 25, 2014

Low + Slow - St Louis Cut Smoked Ribs


Not gonna lie - I've been smoking everything lately.

Give me a cool, crisp fall weekend - a cooler full of beer - and pound after pound of delicious pork, and you'll find me in my backyard maintaining my smoker.

Truth be told, I've always been a big fan of the Big Green Egg smoker - but the trouble is that they are so darn expensive.  For young gents just starting out, throwing down $1800 bucks on an "accessory" grill just doesn't make a whole lot of sense.

Fortunately, I've found your solution - it can be purchased through our friends at Home Depot here.  Yes, that price is right - $329 for the whole kit and kaboodle.  Better yet, you can have it assembled and ready for your first rack of ribs in under an hour.

Why so cheap?  Brand/Name for firsts - this grill is made by Chargriller which doesn't have the notoriety of the BGE.  Second - it's not ceramic.  In fact, it's a porcelain grill, which is a much cheaper insulator.  The positive is that the porcelain is much lighter, and it has less of a tendancy to simply just "crack" - which is an issue with some ceramic grills.  That said - the porcelain does not retain the heat as well as the egg - that's the drawback here.  I'd say that it's about 80% as good . . . but remember, it's 1/5 of the cost.  You might spend a bit more time "maintaining" the smoker - but that's what cold beers are for.

If y'all want more info on this purchase - contact me in the comments - I can spell out all the techniques you'll need to make this a hit at your home.

Meanwhile, let's get back to ribs.  I've been literally smoking ribs every weekend this football season.  St Louis Cut is my preferred style - it's sorta like the T-bone of ribs - it features a lot of the tenderness of a Baby Back cut, with more flavor and meat.

I'm somewhat of a purist when it comes to making ribs . . . a bit of a heavily salted dry rub, and no, absolutely not, any sauce.  Shame on you for wanting to sauce ribs that have been perfectly smoked.

I'm detailing this recipe quite a bit more in my upcoming book - A Southern Gentleman's Kitchen.  But for now, here are the basics.

1 3 - 4 lb rack St. Louis Style Ribs - membrane removed
2 Tbsp. yellow mustard
1/2 cup light brown sugar
1 1/2 Tbsp. kosher salt
1 Tbsp. fresh cracked pepper
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cayenne pepper

1.  Coat entire rib rack in mustard.  Mix remaining ingredients in a separate bowl until combined.  Rub mixture all over the ribs, especially the meat portions (not the bone) until the mixture is thoroughly incorporated.

2.  Prepare smoker with soaked wood (apple, peach, hickory) for indirect grilling at 225 degrees F.  Smoke ribs for 3 1/2 - 4 hours (meat should retract from rib exterior roughly 1 inch, per the picture above).
3.  Remove ribs, tent with foil for 15 minutes.  Slice and serve.

Tuesday, June 18, 2013

Bay Scallop Scampi + Zucchini ‘Pasta’

Bay Scallop Scampi + Zucchini ‘Pasta’ (prep 10 mins, cook 10 mins, serves 4)

Seafood scampi is a staple around my house. Served traditionally with linguine noodles, it’s the perfect pasta dish for sopping up all of the delicious and buttery sauce laden with seafood flavor throughout. Zucchini makes a great pasta substitute when you are looking to lighten up this classic. Using a vegetable peeler or food processor, one can thinly slice zucchini ribbons or grate the vegetable into thin strips to serve as a base for this great dish.

 4 large zucchini
Kosher Salt
½ stick unsalted butter
4 cloves garlic, minced
½ cup dry white wine, or substitute chicken stock
1 16.5 oz can fire roasted diced tomatoes
½ lemon, juiced
Fresh cracked pepper
1 lb bay scallops, or substitute shrimp, crab meat, etc.
½ cup heavy cream
Parmesan cheese, grated


Using a vegetable peeler or food processor, carefully slice zucchini into thin strips.

Season lightly with salt (to help ‘pull out’ the water) and place on paper towels to drain. Meanwhile, melt butter in a large skillet over medium heat; add garlic and sauté for 30-60 seconds, careful not to burn. Add wine, bring to a simmer, and reduce by half, about 2 minutes. Add tomatoes and lemon juice, season with cracked pepper and salt to taste. Next, add zucchini and scallops to poach in the liquid, stirring on occasion until scallops are firm to the touch and zucchini is al dente, about 2-3 minutes. Remove from heat, add cream, and stir to incorporate. Serve with grated parmesan cheese.

Tuesday, June 4, 2013

Turkey Bolognese + Spaghetti Squash






Turkey Bolognese + Spaghetti Squash - this is low carb comfort food at its finest.  If you’ve never cooked spaghetti squash before, now is the time to start.  It’s such a versatile pasta substitute that works with virtually any sauce - red, white, cream, etc.  I’ve provided a step by step procedure for getting it perfect every time.  To keep things healthy, I’ve also whipped up a quick Bolognese sauce using lean turkey breast meat.  For a vegan option, skip out on the turkey and throw in chunked portabellas.  Either way, this recipe is rich and delicious, without the carb-laden hangover.  (Prep 10 mins, Cook 1 hour, Serves 6 - 8)


Spaghetti Squash
2 Large Spaghetti Squash
Kosher Salt
Fresh Cracked Pepper



Carefully cut squash in half lengthwise and use a spoon to core out the seeds.  Season the cut sides with salt and pepper and place cut side up into an oven at 400 degrees F for 45 minutes.


Remove squash from oven, drain, and allow to cool slightly.  Use a fork to ‘dig out’ the strands of squash to be used as the pasta in the dish.


Turkey Bolognese


2 Tablespoons Extra Virgin Olive Oil
1 Onion, finely diced
2 Carrots, finely diced
4 Cloves Garlic, finely diced
Kosher Salt
Fresh Cracked Pepper
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Italian Seasoning
1 lb Ground Turkey Breast
½ Cup Red Wine
2 16.5 oz Cans Petite Diced Tomatoes
1 28 oz Can Tomato Sauce
Parmesan Cheese, grated


Preheat a skillet over medium high heat, add oil.  Add onions and carrots and saute for 5- 7 minutes.  Next add garlic and season with salt and pepper, Italian seasoning, and crushed red pepper flakes.  Add ground turkey and cook until no longer pink, about 5 minutes.  Deglaze pan with red wine and bring to a simmer to allow the wine to reduce by half.  Finally, add diced tomatoes and sauce, reduce heat to low and simmer for 30 - 45 minutes.  Serve over the top of the spaghetti squash with grated Parmesan cheese to taste.

 

Tuesday, May 7, 2013

Reverse Marinade

Writing about food can be tough.  After all, there are only so many recipes one can write - re-takes on classics, healthy versions of comfort food, or creative twists on the mundane.  After a while, it seems like I'm just re-hashing the same old stuff.  Ok I get it - I'm bitching about small potatoes (pun intended).  Food writing isn't tough like running a marathon or anything.  Perhaps I should say sometimes I'm less than 'inspired'.

That's why I love coming up with new techniques - such as this 'reverse marinade'.

A few weeks back, I was having some friends over for a 'Greek' themed meal - Charcoal Roasted Chicken, Oven Roasted Potatoes w/ Lemon Thyme Oil, and my famous Greek Salad - all with a fresh heaping of Tzatziki for dipping anything and everything.

Minutes before serving - I realized my friend had a deathly aversion to cucumbers - the tzatziki just wasn't going to do it.  So, I whipped up this quick dressing instead - doused it on top of his chicken, and viola - I was a genius in his book.

Moral of the story?  The next time you are grilling up Turkey, Pork, Fish, Chicken, Steak, or Wild game - skip out on the lengthy marinade process.  Instead - cook your meats to temp - rest - slice - and pour this tangy 'dressing' over the top.

I can promise you will not be let down.  In fact - It'll be hard for me to go back to eating a steak w/out it.

Cheers!

MM



Reverse Marinade - good for use on basically any protein
(Prep 5 mins, Yeild 6 - 8 servings, Keeps 1 week covered in fridge)

1 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Spicy Mustard
1 Shallot, minced
4 Cloves Garlic, minced
1/4 Cup Chopped Parsley
Kosher Salt + Pepper, to taste

Whisk all ingredients until combined - pour over sliced meat.  If prepped in advance, bring back to room temperature, mix well and serve.

Thursday, March 14, 2013

Quick Southern Comfort Food

Check out this month's featured piece from The Art of Manliness - featuring my favorite Quick Southern Comfort Recipes!  Go to their site NOW for full text and recipes!

Sliced Farm Fresh Tomatoes

Roasted Broccolini

Quick Cook Grits
Grilled Pork Chop + Slap Sauce
Grilled Pork Chop + Slap Sauce
Traditional Southern Pound Cake - www.stritascakes.com

Friday, December 28, 2012

Tuscan Grilled Chicken + Vegetable Soup

































The Holidays are about over - but I've still got a lot of leftovers.  Not to mention the fact that I'm trying to get back to eating as healthy as possible.  So it goes - I don't want to waste all of that food - nor do I want to get myself right back into a food coma.

With the colder snow storms making their way into Nashville - this was the perfect recipe to keep me warm, ditch some leftovers, and eat healthy - not to mention stay on budget.

By grilling the chicken, you really enhance the flavor of this soup.  At the same time, it helps to quicken the overall cooking process altogether.

I suggest making this over the weekend - serves 4 with filling and comforting ease.

Tuscan Grilled Chicken + Vegetable Soup

1.5 lbs Chicken Breasts
Kosher Salt
Fresh Cracked Pepper
Dried Italian Seasoning
EVOO


Grill chicken breasts until cooked through.  Rest for 5 minutes, dice, and add to soup when finished.

. . . Meanwhile

EVOO
1 Onion, finely diced
4 Carrots, thinly sliced
4 Cloves Garlic, minced
1 Can Fire Roasted Tomatoes
32 oz Chicken Stock
1/2 Cup Orzo Pasta
1 1/2 Cups Frozen Green Peas
10 Fresh Basil Leaves, chopped

Parmigiano Reggiano Cheese

Saute onions and carrots in EVOO in a dutch oven over medium high heat for 5 minutes, or until just tender.  Add garlic and continue to saute for another 3 - 5 minutes.  Next, add tomatoes and stock - adjust seasoning with salt and pepper and bring to a boil.  Add orzo and allow to simmer for 10 minutes, or until orzo is tender.  Add green peas and cook for 2 minutes - taste and adjust seasoning w/ S+P.  Turn off heat, add fresh basil (add grilled chicken here too).  Stir until incorporated.  Serve w/ grated parmigiano.