Showing posts with label Quick and Easy. Show all posts
Showing posts with label Quick and Easy. 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

Sunday, September 15, 2013

Does this make you hungry?


For me it sure does!  Only a few more days till you get this recipe and more from my post about my trip to the San Juan Islands.  Check out The Art of Manliness on Sept 19th to get all the details!

MM

Friday, August 16, 2013

Friday Night Grilled Skirt Steak


I'm back from an incredible trip to the San Juan Islands - plenty of highlights from Salmon Fishing and Crabbing to Yachting to cruising the skies in a Sea Plane.  In other words . . . Life doesn't suck.
Stay tuned for photos and an exclusive reveal from my trip to be featured on The Art of Manliness in September - it's gonna be a good one.

Meanwhile, I'm back home in Nashville, awaiting the arrival of my business partners from EastWest Bottlers.  Our 'business meetings' typically consist of red meat, a cigar or two, and of course plenty of MOONSHINE!  This weekend will be no different - and I'm excited to host such fine gentleman at our lovely new home in East Nashville.

Of course, hosting means cooking in my world.  I'm breaking out my Lodge Cast Iron Sportsman Grill to add some fire and charcoal taste to one of my favorite cuts of meat - Skirt Steak.  <--------- article="" been="" cooking="" cut="" ever="" if="" my="" of="" p="" read="" this="" ve="" weary="" you="">
Anyways - I propose that you start your weekend off right with this simple and easy recipe.

Enjoy!

MM





Grilled Skirt Steak
(Prep 5 Mins, Cook 8 Mins, Serves 4)

Extra Virgin Olive OIl
Kosher Salt
Fresh Cracked Pepper
2 lbs Inside Cut Skirt Steak

Setup a charcoal fire for direct grilling.  Coat steaks in a thin layer of EVOO, season liberally with salt and pepper.  Trust me - keep it simple - no other ingredients necessary.  Grill the steaks over direct heat for 3 - 4 minutes per side for medium rare.  Remove from heat and rest for 5 minutes.  Cut on the bias and serve.

Monday, July 29, 2013

Summertime Spaghetti


Looking for a light, yet satisfying summertime pasta?  Look no further than my simple "Summertime Spaghetti" featured on The Daily Meal today!  Check out the recipe here!

MM

Friday, July 12, 2013

'Junk' Taco Salad

I'm just coming off another great trip to P.E.I (more on this later).  It was a long week of work - cooking for lots of folks and trying to please the crowd.  At some moments I felt like David Copperfield trying to pull some magic off with constantly changing equipment, ingredients, and scenarios.  Nevertheless, it was all a success, and another year is in the books.  Thanks to the team for all the help.

I've got 3 'quiet' weeks till I hit the road again for another trip to the San Juan Islands. 

Let's just say that I'm using these 3 weeks to get re-focused on diet and health to ensure I'm in tip top shape when I hit the water.  Too many lobsters, Gahan House Beers, PEI Mussels, Oysters, and beers, beers, beers over the past week or two.

So I'm settling back into lean proteins, slow carbs, and cutting out the alcohol.  Call it a binge and purge, but I like to set realistic short term goals to get back on track.

That said - I don't like to sacrifice flavor.

Taking it all in stride, I challenge myself to create recipes that cut out all the nonsense, while still maintaining BIG flavor.  This dish is just that - low carb, low cal, BIG FLAVOR.  And I mean BIG.

We all love Mexican foods high in spice and loaded with cool sour cream, guac, creamy dressings, and crunchy textures.  Well, this dish will make you forget about all that carb and fat laden goodness.  This dish simply tastes FRESH.

What are you waiting for?  Make it tonight - I promise you won't be disappointed.

'Junk' Taco Salad - a play on the name as this dish is anything but 'junk'.  Instead, we combine all the ingredients together - without all the fat and carb laden ingredients typical to this classic dish.  Fresh, light, and healthy.  (Prep 10 mins, Cook 15 mins, Serves 2 - 4)

For the Meat:

1 Teaspoon EVOO
1 Fresh Jalapeno, diced

2 Cloves Garlic, minced
1 lb Ground Chicken (50% less fat than Lean Ground Beef!)

1 Tablespoon Kosher Salt
1/2 Tablespoon Fresh Cracked Pepper
2 Tablespoons Chili Powder
1 Teaspoon Cumin Powder
1/2 Cup Water





Pre-heat a cast-iron skillet over medium heat - add oil.  Saute jalapeno and garlic for 1 minute - add chicken and seasonings.  Brown chicken for 3 - 4 minutes, add water to deglaze, and continue to cook until chicken is cooked through - about 5 minutes.  Remove from heat.

For the Dressing:

1/3 Cup EVOO
2 Limes, juiced
1 Pinch Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder


Whisk all ingredients together, set aside until ready to dress salad.

For the Salad:

1 Head of Romaine Lettuce, sliced into thin strips
1 Cup Fresh Cilantro, roughly chopped
1 Cup Low Fat Jalapeno Cheddar Cheese, roughly grated

1/2 Red Onion, finely diced
2 Vine Ripe Tomatoes, seeded and finely diced
1 Hass Avocado, small dice

To Serve:

Combine all salad ingredients into a large salad/serving bowl.  Using a slotted spoon, add cooked chicken to salad ingredients.  Finally, add dressing and toss salad until well incorporated - season to taste with salt and pepper.

Enjoy!

MM

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.

Monday, May 13, 2013

German (Healthy) Comfort Food

My lady and I are always trying to satisfy our want for tasty, traditional foods - without the guilt and headache that comes with an overly fatty, carb-laden meal.

Let's get real - a diet loaded with carbs is something I love - especially when marathon training.  But when I'm not training - It's that same carb heavy diet that tends to pack on the pounds.

I'm often finding creative ways to get the same delicious payoff without the carbs.

Take this meal for example - German inspired comfort food at its finest - with some nice 'substitutions' that actually make this meal healthier than one might originally think.

My cooking technique described below allowed me to use the minimal fat from the Turkey sausage as my flavoring agent/butter/oil.  In other words, I didn't have to add anything else.

Notice I also said Turkey sausage.  These days I've been subbing quite a bit of Turkey into my normal dishes - bolognese, breakfast sausage, bacon, etc.  Don't get me wrong - I love pork.  But from time to time it never hurts anybody to make a switch.


German Braised Cabbage + Turkey Sausage

1 lb Turkey Sausage Kielbasa, Italian, etc, raw
1/2 Head Green Cabbage, shredded
Red Onion, thinly sliced
Assorted Pickles
Spicy Brown Mustard

 Heat a large saute pan over medium high heat.  Add sausages, and cover with about 1 inch of water.  Slowly cook sausages in a simmer for 6 - 8 minutes.  Remove sausages and reserve 1 cup of cooking liquid.  Place the same pan back over medium heat and brown sausages for 2 - 3 minutes each side, remove and tent with foil to keep warm.  Add cabbage and saute in the turkey fat.  Deglaze with reserved cooking liquid and continue to saute, uncovered, until cabbage is tender - about 6- 8 minutes.  Season to taste with salt and pepper.  When ready for service, place a heaping of sauteed cabbage on the plate and top with thinly sliced red onion.  Serve alongside sausage, mustard, and pickles.

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

Wednesday, February 13, 2013

Valentine's Day + Cupcake Vineyards

Yes gents - what a great day indeed.  No need to fret about buying diamonds (hmmm, she still might like those) or snagging a fancy restaurant rez - follow my game plan for a killer Valentine's day dinner at home!  Trust me, your lucky lady will appreciate your efforts in the kitchen more than that expensive restaurant tab.  Use all that extra cash to splurge on some fresh cut flowers, a heartfelt note (said like a true Southern gentleman), and an incredible night at home.  Better yet?  You won't have a hard time trying to convince her to come back to your place after the meal . . .

I'm going all out this Valentine's Day to make sure you are 100% covered!

Check out The Better Show today - I'm pulling off a vegetarian friendly recipe that your lady will love.  Carnivores included.

And - for those who need step-by-step details on everything from prepping for the date, choosing a great wine, easy-to-follow recipes, and fun videos that put it all together - well, look no further than to my friends over at Cupcake Vineyards.  I've partnered up with this great wine to ensure you Love Deliciously this Valentine's Day!  Go to their site, like, right now.


Wednesday, September 5, 2012

Alaskan King Crab Legs


A few weeks back, I detailed how my friends at the Alaskan Seafood Marketing Institute were kind enough to share some of Alaska's finest bounty of seafood with me.  My first dish was a Pan Seared Alaskan Sea Scallop, which quickly won over fans both in my kitchen and online.

Last week, I really got to work on their seafood when I hosted about 8 of my closest friends for an incredible dinner (menu below).  Unfortunately, my camera wasn't working properly, so I was unable to take pictures of all of the incredible food.  Next time!

Alaskan Seafood Dinner Menu
Plank Smoked Alaskan Salmon
Alaskan Halibut in Parchment + Pesto + Pancetta
Alaskan Cod + Tomato, Caper, Olive, Spinach Relish
Seared Alaskan Sea Scallops
Potato Salad Lyonnaise
Basmati Rice + Vermicili + Saffron
Grilled Peaches + Greek Yogurt


Anyways, I saved the best for last.  Two pounds of succulent, meaty, sweet Alaskan King Crab Legs were on the menu last night.  My better half is obsessed with these!  Over cold beers and good conversation, we chowed down on these for a delicious, light supper.

The best part?  They couldn't be any simpler to prepare.  Absolutely delicious.

Enjoy!

MM























Alaskan King Crab Legs - Crab legs are delicious and easy dish to prepare - even on a busy weeknight.  Basically any crab legs you will purchase at the store will be flash cooked and frozen by the processor.  All you need to do is allow them to thaw in the fridge the night before, and basically re-heat them when you are ready to serve.  Simple.  Beautiful.  Delicious!

2 lbs Alaskan King Crab Legs
4 Cloves Garlic, smashed
1/2 Cup Water
1/2 White Wine
1/2 Lemon
Kosher Salt
1/2 Stick Butter


Thaw crab legs in the refrigerator overnight.  Preheat oven to 350 degrees F.  Arrange crab legs onto a baking sheet.  Next, add the remaining ingredients (except butter) into the bottom of the baking sheet and cover tightly with foil.  Add to oven and steam for 9 - 10 minutes, or just when the crab legs begin to emit odor.  Meanwhile, melt butter in a small sauce pan and serve alongside crab legs.  Enjoy.













































Wednesday, June 20, 2012

Pan Seared Salmon + Zucchini + Vine Ripe Tomatoes






















I took a spin over to the Nashville Farmers Market yesterday to pick up some farm fresh tomatoes and zucchini.  Unfortunately, the confines of my urban living situation do not allow me to grow simple things like tomatoes, herbs, etc.  For the next few months, I'll be relying on my friends at the farmers market to supply me with such greatness.

I always love the changing from Spring to Summer.  I eat less, and I eat lighter.  In other words, I get back down to my preferred fighting weight without much fuss or hassle.  I'm not tempted by those heavy stews, gumbos, or chili's of Fall and Winter - much less the heavy Amber beers or Whiskey cocktails.

This meal was quite simple.  A fresh, wild piece of sockeye salmon seared in my cast iron skillet for a few minutes on each side.  Seasoned up with kosher salt, fresh cracked pepper, and a dash of lemon juice - this salmon was absolutely perfect.  I tossed in some roughly chopped zucchini and hit them with some EVOO, salt and pepper, and sauteed them alongside the salmon until just tender and warmed through.  Finally, I quartered up some fresh tomatoes and brought out their flavor with just a bit of salt and pepper.

The result?

Perfection.

Looking good has never eaten so well.

MM

Friday, June 15, 2012

Grilled Pizza (Re-visited)

Several weeks ago I posted a recipe from my sister on her fantastic Grilled Pizza.

Well, it's become a hit!  So much so that it is now our go-to appetizer when entertaining.

In my original post, I only had my iphone on hand, so the picture I took just didn't do it justice.  So I'm back!  Check out the beautiful photo and recipe below.

Thanks sis!

MM

Ashley's Famous Grilled Pizza

1 Store-bought Pizza Dough, thawed
Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic, minced

10 oz Fresh Mozzerella, sliced thin
1/2 Cup Parmesan Cheese, grated
1/2 Cup Feta Cheese, crumbled
2 Roma Tomatoes, sliced thin
Fresh Basil, sliced thin

Pinch of Sea Salt

Preheat one side of a grill over direct heat.  Meanwhile, roll out the pizza dough as thin as possible (less than 1/8 inch) and coat in olive oil.  Melt butter and garlic together in a microwave for 45 - 60 seconds.  When grill is ready, carefully stretch the dough over the grate and grill for 60 - 90 seconds - the dough will puff up and bubble.  Flip dough and move to indirect heat.  Brush dough with garlic butter and top with remaining ingredients.  Cover grill, and continue to cook pizza over indirect heat until cheese is melted; 10 - 15 minutes.  Remove from heat, slice, and serve.

Wednesday, June 6, 2012

More Wisconsin Cheese? Yes Please!

Excited that the crew from NYC is coming down tomorrow to shoot the pilot for a new show we are pitching to networks.  Going to be a busy few days - but I couldn't be happier to have a bunch of Yankees down in Nashville filming the likes of my own cooking show.  Add to that CMA fest and Bonnarroo weekend, and I'm one happy camper.

The good folks from the Wisconsin Cheese Board happily provided me with an assortment of cheese to utilize in one of our segments, and I wanted to re-highlight all of the cool things they have going on over at their site.  Looking for the perfect wine/beer/drink and cheese pairing?   These folks have got you covered!  Seriously go check it out today!

On that note - the next few days are going to be a blur.  Can't wait to share the results of our shoot with everyone on a television in your living room in the near future!

Best,

MM

Thursday, May 10, 2012

Wisconsin Cheese Cupid Cinema

www.cheesecupid.com
Check out my guest post on WisconsinCheeseTalk.com.  

IMPORTANT - enter our giveaway for $25.00 worth of FREE WISCONSIN CHEESE by visiting their site, www.cheesecupid.com, and watching their "flavorful stories" videos.  Comments on  haveheroverfordinner.com and our Facebook page regarding these great videos will all be entered for consideration.  

Share your most flavorful stories and enter your comments for a chance to win!!!

I’ve always been a sucker for dining en plein air - and now that the beautiful spring weather is officially upon us, I thought it prudent to gather up a group of friends for an afternoon twilight hour filled with conversation, wine, and of course - great cheese.

Assembling such a front porch gathering is my favorite form of entertaining.  Instead of slaving away for hours in a kitchen, I like to carefully put together a board of varying ingredients - each delicious in their own right.  Be advised, however that this is not simply an opportunity to clean out the pantry.  Rather, I like to put quite a bit of thought into everything that hits my plate . . .

Check out the rest of my post, including my pairing notes by visiting WisconsinCheeseTalk.com



Visit the site by clicking here, view the videos, and enter your comments  below or on our FB page to win $25 worth of Wisconsin Cheese!!!

Wednesday, May 2, 2012

Season's Eatings

I was happy to partner up with a new fantastic magazine, The Local Palate, to create Mother's Day and Father's Day menus for their Season's Eatings feature.  If you haven't seen this magazine - immediately go to their website.  Like, RIGHT NOW!

Better yet, they offer an issue free of charge - get it!

Full text and recipes below.

Seasons Eating’s
by Matt Moore

Mothers Day + Fathers Day.  Quite frankly, most moms and dads just want a “day off day”. 
With the holidays rapidly approaching, I thought I’d lend a helping hand to all those parents and kids seeking new and creative ways to show appreciation to moms and dads everywhere.  Instead of wasting money on a gift that may or may not suit one’s fancy, provide them with an experience that they’ll never forget.   I’m not talking about an afternoon at a crowded restaurant with a hundred other patrons.  Instead, get the kids involved, and surprise mom or dad with a laid-back family meal at home!

For all you dads - don’t fret gentleman. I’ve laid out a Mother’s Day brunch menu that will rival anything she’ll order at her favorite restaurant, yet it is simple enough for even the caveman cook to pull off.  The kids can even pitch in by doing some of the prep work, or surprising mom with a morning cocktail or cup of coffee in bed.  Don’t forget to let mom sleep in!

And ladies, let’s not forget about the men.  I’m serving up a creative take on meat and potatoes alongside a tasty slaw and fresh fruit dessert.  Of course, tossing in a cold beer or my classic brown derby cocktail will certainly up the ante and make dad feel not only relaxed and appreciated, but also like the true man of the house.
So, that’s that!  Follow my game plan on the big day to ensure a family oriented celebration that recognizes the true heroes of the household - mom and dad.

Mother’s Day Brunch Menu

Blood Orange Mimosa

1 Part Chilled Champagne or Italian Prosecco
1 Part Chilled Blood Orange Juice
Orange Peel Twist (garnish)


Combine chilled champagne and orange juice into a champagne flute, stir.  Garnish with twisted orange peel.

Spring Mix Salad - a light and simple salad to serve alongside the filling hash and frittata.

6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon Honey
4 Cups Spring Mix Salad Blend
¼ Teaspoon Kosher Salt
¼ Teaspoon Fresh Cracked Pepper

In a serving bowl, combine oil, vinegar, and honey; whisk until combined.  Add greens, season with salt and pepper, and toss to coat.  Serve.


Cast-Iron Roasted Potato, Pepper, Onion Hash + Pancetta - an elegant play on traditional hash browns, these potatoes will add some heft, and bold flavors to this delectable meal.

½ Cup Extra Virgin Olive Oil
2 Large Russet Baking Potatoes, scrubbed and cut into ½ inch cubes
Kosher Salt
Fresh Cracked Pepper
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
½ Yellow Onion, diced
2 Cloves Garlic, crushed
¼ lb Pancetta, cut into ¼ inch cubes

Preheat oven to 425 Degrees F.  Add oil and potatoes to a cast-iron skillet over medium high heat; season liberally with kosher salt and fresh cracked pepper.  Pan fry the potatoes, stirring on occasion for 6 - 8 minutes, or until lightly browned and crispy.  Next, add the remaining ingredients and continue to sauté until vegetables are just tender and pancetta begins to render fat and brown.  Finally, add skillet to oven and roast for 25 - 30 minutes, or until potatoes are cooked through and fork tender.  Taste, adjusting seasoning if necessary, and serve.


Fresh Mozzarella + Sundried Tomato + Pesto Frittata - think of a frittata as a baked omelet.  Simple in form, and quite versatile, this Italian egg dish makes for easy entertaining.  I have further simplified this recipe by using a pre-prepared pesto.  Of course, should you choose to be more adventurous, you can always make your own pesto at home.  I find it best to use an oven proof, non-stick 10 or 12 inch skillet when preparing frittata’ - a well seasoned cast-iron skillet also works very well.

2 Tablespoons Extra Virgin Olive Oil
8 Large Eggs
Kosher Salt
Fresh Cracked Pepper
¼ lb Fresh Mozzarella Cheese, thinly sliced
¼ Cup Sundried Tomatoes, julienned
4 Teaspoons Pesto

Set the oven to broil, placing the rack in the middle of the oven.  Meanwhile, add 2 tablespoons of extra virgin oil to a skillet over medium high heat.  Beat the eggs thoroughly and season with salt and pepper.  Pour eggs into skillet and stir with a wooden spoon or spatula.  Cook 3 - 4 minutes, or until egg mixture has set on the bottom and begins to set on top.  Next, evenly top with mozzarella cheese, sundried tomatoes, and pesto.  Finally, place the skillet into the oven for 2 - 3 minutes, until the frittata is lightly browned and fluffy.  Remove from oven and allow to slightly cool.  Cut into even pie-shaped portions and serve.

Father’s Day Menu

The Brown Derby - A fashionable take on a true classic, this drink was once the De Rigueur cocktail for the glamorous Hollywood crowd of the 1930’s.  The bourbon, combined with sweet honey and grapefruit will compliment any savory meal.

1 Part Kentucky Bourbon
1 Part Grapefruit Juice
1 Teaspoon Clover Honey

Combine all ingredients into a shaker and shake well for 30 seconds.  Pour into a cocktail glass over ice.  Serve.


Red Cabbage + Chive + Blue Cheese Slaw- a colorful and delicious slaw, this version skips out on the unhealthy mayo without losing any flavor.  It’s best to prepare this at least an hour in advance, keeping covered in the fridge to allow the flavors to meld, before serving.

5 Cups Red Cabbage, thinly sliced
¾ Cup Chives, sliced every inch on the bias
½ Cup Crumbled Blue Cheese
¾ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 Teaspoon Kosher Salt
1 Teaspoon Fresh Cracked Pepper

Add the first three ingredients into a large serving bowl.  Next, whisk together the remaining ingredients until thoroughly combined.  Pour the oil and vinegar mixture over the cabbage and toss until evenly distributed.  Cover, and keep in the fridge for at least one hour prior to serving.  Serve chilled or at room temperature.

Cajun Roasted Steak Fries - a no-fuss, non-fried version of an American favorite.  The Cajun seasoning adds a kick of spice and flavor to set these fries over the top!
2 Large Russet Baking Potatoes
¼ Cup Extra Virgin Olive Oil
Cajun Blackening Seasoning

Preheat oven to 425 degrees F.  Meanwhile, wash and scrub potatoes.  Cut potatoes in half lengthwise, and then quarter each half to create 16 wedge fries per potato.  Rinse cut potatoes under cold running water and pat dry.  Arrange potatoes onto a baking sheet and drizzle with oil and Cajun seasoning.  Toss until well combined and arrange into a single layer, careful not to overcrowd.  Add pan to oven and roast for 45 - 50 minutes uncovered, shaking the pan and flipping the fries on occasion to brown on all sides.  Serve warm with ketchup or basil-balsamic mayo.

Bistro Skirt Steak Sandwiches + Caramelized Onion + Basil-Balsamic Mayo - even with such a complicated name, this recipe couldn’t be easier.  However, don’t let the ease of this recipe fool you, as it boasts tons of flavors.  Follow my step-by-step instructions for this delicious and hearty favorite.

Bistro Skirt Steak Sandwiches
4 French Hamburger Buns
2 lbs Skirt Steak
¼ Cup Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
Caramelized Onions (see below)
Basil-Balsamic Mayo (see below)

Preheat a grill or grill pan over medium high heat.  Slice buns and cook cut side down over direct heat until slightly charred and toasted.  Meanwhile, coat the skirt steak in oil and season liberally with salt and pepper.  Add the steaks to the grill over direct heat and cook for 2 - 3 minutes on each side for medium rare/medium (depending on the thickness).  Remove steaks from grill, allowing them to rest for 4 - 5 minutes before slicing.  Next, thinly slice the steaks on the bias and across the grain ever ¼ inch or so.  Pile the sliced steak high on the bottom side of the bun, while generously coating the top side of the bun with the mayo and onions.  Top off the sandwich and serve immediately. 

Caramelized Onions
2 Large Yellow Onions, thinly sliced
¼ Cup Extra Virgin Olive Oil
1 Teaspoon Kosher Salt


Add ingredients into a skillet over medium low heat.  Cook onions for 25 - 35 minutes, stirring often until browned and tender.  

Basil-Balsamic Mayo
1 Cup Mayonnaise
1 Clove garlic, finely minced
¼ Cup Fresh Basil, julienned
2 Tablespoons Balsamic Vinegar


Wisk together ingredients into a mixing bowl until thoroughly combined.  Cover and keep chilled until ready to serve.

Blueberry + Peach Granola Crisp - a simplified version of a classic cobbler, chock full of fresh peaches and blueberries. 

Fruit Mixture
3 Ripe Peaches, pitted, peeled, and sliced
1 Cup Fresh Blueberries, washed
½ Lemon, juiced
1 Teaspoon Lemon Zest
3 Tablespoons Brown Sugar
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg


Topping
1 Cup Granola
2 Tablespoons All Purpose Flour
2 Tablespoons Brown Sugar
1 Pinch Kosher Salt
4 Tablespoons Cold Butter, cubed

Preheat oven to 375 degrees F.  Toss the fruit mixture together into a greased cooking pan until evenly combined.  Next, add the topping ingredients in a mixing bowl, cutting the butter into the dry ingredients until you get a course crumble.  Spread the topping over the top of the fruit mixture and bake for 30 - 40 minutes or until browned and crispy.  Cool slightly before serving.  Serve with vanilla ice cream if desired.

Friday, March 23, 2012

A Family Affair

I've spent quite a bit of time touting the merits of momma's cooking on my blog.  After all, I owe most of my culinary knowledge, interest, and experience to her.  Better yet, her influence has had a much greater reach than just me.  She's also rubbed off on my beautiful sister as well.

I spent the night at my sister's house last Friday after a long drive into Atlanta.  Pretty much exhausted, I was greeted with plenty of wine, beer, and conversation upon my arrival.  To put it bluntly, Friday night stays at her house often end up in a 'black hole' evening of drinking, dancing, and eating.  Once the music is on - forget about it.  Good times.

But sis had one more trick up her sleeve.  A delicious take on grilled pizza that perfectly suited our penchant for late-night eats.  She's always been great at finding new delectable recipes - whether from the pages of Southern Living or from a friend - and making them her own.  She's crafty like that.

This one was absolutely delicious - and I really loved the use of garlic butter in place of a traditional tomato sauce.  Good work sis - and the end result turned out just as beautiful as you!

Grilled Pizza

1 Store-bought Pizza Dough, thawed
Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic, minced

10 oz Fresh Mozzerella, sliced thin
1/2 Cup Parmesan Cheese, grated
1/2 Cup Feta Cheese, crumbled
2 Roma Tomatoes, sliced thin
Fresh Basil, sliced thin

Pinch of Sea Salt

Preheat one side of a grill over direct heat.  Meanwhile, roll out the pizza dough as thin as possible (less than 1/8 inch) and coat in olive oil.  Melt butter and garlic together in a microwave for 45 - 60 seconds.  When grill is ready, carefully stretch the dough over the grate and grill for 60 - 90 seconds - the dough will puff up and bubble.  Flip dough and move to indirect heat.  Brush dough with garlic butter and top with remaining ingredients.  Cover grill, and continue to cook pizza over indirect heat until cheese is melted; 10 - 15 minutes.  Remove from heat, slice, and serve.

Thursday, March 15, 2012

Pesto + Sun-dried Tomato + Shrimp Pasta


In the past, I've never been afraid to admit that I take shortcuts in the kitchen from time to time.  In fact, for the everyday guy or gal that finds cooking to be troublesome, I actually encourage the semi-homemade approach.

Of course, I say that full and well knowing that the Sandra Lee jokes will soon start to follow.  More or less, what I'm trying to say is that you don't always have to make everything from scratch to pull off an outstanding, healthy meal at home.

Take this recipe as an example.  I often find inspiration while walking the aisles of the grocery store - surveying what's on sale, what looks good, etc. as a guide to my nightly meal.  Whole Foods had some fresh GA shrimp on sale, so that was my starting point.  The unseasonably warm weather also had my mind focused on bright, fresh flavors.  But alas, my basil plant has yet to sprout, and purchasing enough of those $2.99 packets of fresh basil to make my own pesto would have been, well - unreasonable.

So I took a shortcut by picking up a freshly prepared jar of basil in the refrigerated section at the store.  Don't get me wrong - I'd always prefer to make my own pesto, assuming I have the ingredients on hand - fresh basil, toasted pine nuts, Parmigiano Reggiano cheese, and EVOO.  It's quite simple actually.  But without these ingredients on hand, it can be pretty expensive.

Better yet - the store-bought pesto turned out to be pretty darn good.

So, the next time you are thinking about hitting up the drive through or giving in to an expensive restaurant meal, think about taking a shortcut AT HOME.

It's cheaper, healthier, and more satisfying than letting someone else do all the work.  Even if you did 'cheat' - just a little.

Cheers!

MM


Pesto + Sun-dried Tomato + Shrimp Pasta 
(Prep 5 mins, Cook 15 mins, Serves 2)


10 oz Dry Barilla Plus Rotini Pasta
Extra Virgin Olive Oil
1/2 lb Fresh Large Shrimp, peeled and deveined, tails on
1/2 Cup Sun-dried Tomatoes
1 Cup Prepared Pesto

Bring a large pot of salted water to a boil over high heat.  Add pasta and cook for 10 - 11 minutes, or al dente.  Drain pasta and set aside to keep warm.  Meanwhile, add olive oil to a skillet over medium heat; add shrimp.  Saute shrimp for 3 - 4 minutes, or until just pink and firm.  Add pasta, tomatoes, and pesto to the pan and toss until thoroughly combined and shrimp are cooked through.  Transfer to a plate and serve.  (Can also be served at room temp/cold)

Tuesday, January 24, 2012

Turkey, Green Onion, White Cheddar Omelet

Life is returning back to normal this week.  After much excitement, I can say that all of the wheels are back in motion to make 2012 an even better year than last.  I'm off to a good start!

Creatively, I tend to work my best in the mornings.  I typically can accomplish twice as much between the hours of 6 a.m. - 10 a.m. as I can the rest of the day.  That is of course, assuming I'm not trying to get over last night's cocktails.  Those mornings typically turn out less productive than I'd like.  Otherwise, I tend to come up with most of my wild ideas while pounding the pavement on long runs around Nashville.  Hey, to each his own, right?

Anyways, I'm wanting to start this year off right by getting back to the basics, personally and creatively.  Of course, I've advocated for a long time that starting the day off right begins with eating a healthy breakfast.  Towards the end of last year, I wrote a post on "How to Make Better Eggs" for my pal Brett over at The Art of Manliness.  Contrary to popular belief - most people don't know how to make great eggs.  Yet . . . they want to know how.  That post turned out to be one of my most popular posts in my series of Kitchen Fundamentals.

So, in light of this month's upcoming posts, I've been pretty busy making omelets.  I wanted to share one of my favorites that's not part of my AofM series coming out later this month.

More importantly - it feels good to be back in the kitchen!

Cheers!

MM
Ingredients for my Turkey, Green Onion, White Cheddar Omelet















Turkey, Green Onion, White Cheddar Omelet

1 Tablespoon Unsalted Butter
2 Cracked Pepper Deli Sliced Turkey, finely diced
2 Tablespoons Green Onion, finely diced
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper
¼ Cup Wisconsin White Cheddar Cheese, grated


Preheat a 10 inch non-stick skillet over medium high heat; add and melt butter.  Add the turkey and slightly brown for 1
- 2 minutes.  Meanwhile, whisk together eggs until frothy and combined and season liberally with salt and pepper, mix in sliced green onions.  Add egg mixture to pan and cook undisturbed for 45 - 60 seconds.  Using a wooden spoon or spatula, carefully lift the cooked portions from the bottom of the pan while tilting the pan to allow the runny portions to reach the hot surface.  When the majority of the eggs have set, and with the top portion still moist, carefully flip the omelet over using a spatula - or score some bonus points - by using a quick back and forth motion, flip the omelet in the pan by using gravity and the lip of the pan (Note:  you might want to do this over the sink on the first try).  Assemble cheese on one side of the omelet and cook the underside for another 45 - 60 seconds.  Finally, serve the omelet out of the pan, folding over the other side as you plate to melt the cheese and finish the presentation.  Serve.

Ingredients in the pan - Work and set the eggs another minute before flipping.                                
















                                                                       
Voila - breakfast is served.  I like to add A LOT of green onions - sweet, mild, and delicious - not to mention color!
Let us not forget a warm cup of Don Francisco's Hazelnut Coffee.

Monday, October 31, 2011

Making Better Eggs

My post on making better eggs debuted last week on The Art of Manliness - quite frankly, it was one of my most popular posts ever - guess there is a lot of interest out there surrounding the world of breakfast - no matter what those publishers say in NYC!  It's got me thinking . . . Enjoy!

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In my opinion, eggs are one of your best resources in the morning.  Full of quality protein, virtually carb-free, and packed with vitamins and minerals, they make the ultimate breakfast food.  Don’t be too swayed by the cholesterol scares of the 1980s; eating the whole egg-not just the whites-has actually been shown to have anti-inflammatory properties and to improve good cholesterol levels. Eggs are a fantastic food for men who are looking to get in shape; they help build your muscles, and they keep you satiated for a long time. A study showed that men who ate eggs instead of carb-rich bagels for breakfast consumed less calories over the course of the day.

And besides their great nutritional profile, eggs are easy to prepare, taste great, and are dirt cheap (less than 15 cents per egg!).

Yet, for all of their greatness and simplicity, I know a lot of guys who mess up even a basic scrambled egg. Their eggs are edible, but not incredible. Since we’ve been focusing our efforts on getting back to the basics in the kitchen, I wanted to share my thoughts and techniques on getting the most out of this versatile food.

Here are tips on preparing eggs in four of the basic, traditional ways: scrambled, fried, poached, and hard-boiled. We’ll cover the wondrous omelet in a separate post.

Let’s get cracking.

Scrambled Eggs

In my opinion, there are two schools of thought when it comes to the perfect scrambled egg.  Low and Slow vs. Hot and Fast.  Whatever your preference, the two methods typically turn out two very unique types of scrambles.  Low and slow yields eggs with small curds that are moist and soft, whereas the hot and fast method turns out eggs with larger, denser curds.  Instead of taking sides, I’m laying out both options.

Non-stick cookware truly comes in handy when scrambling eggs.  The slick non-stick surface allows for easy cleanup, and preparation containing less fat or oil.  Make sure you always use a wooden spoon or rubber spatula on the cookware to prevent damaging the non-stick coating.

One of the more important elements to the perfect scrambled egg, regardless of the method, is air.  That’s right, air.  The more air you can whisk into the mixture, the more full and fluffy your scrambled eggs will turn out.  It’s important to whisk your eggs in a large bowl, using a circular motion that pulls the eggs to the surface, rather than stirring around the perimeter of the bowl.  Utilize a tilted wheel motion with either a fork or whisk to get as much air into the eggs as possible.  With that said, you do not want to overbeat your eggs.  You will know when your eggs are ready when the mixture is evenly colored and frothy.

Many people like to add salt, pepper, cream, and herbs to their eggs prior to scrambling.  I prefer to wait to season the eggs until they have finished cooking.  Regarding cream or herbs, you can utilize these ingredients to enhance moisture and flavor, but they are not necessary.  A properly scrambled egg will not need any additional ingredients to taste excellent.

Scrambled Eggs

1 Tablespoon Unsalted Butter
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper

Low and Slow- Heat an 8 or 10 inch non-stick pan over medium low heat, add butter.  Meanwhile, crack eggs into a bowl and vigorously whisk until combined and frothy.  When butter is completely melted, add eggs to pan.  Wait to stir until eggs have just begun to set.  Using a wooden spoon, begin to push the eggs towards the center while tilting the pan.  This will create small curds and allow the runny portions to reach the hot surface.  Continue in this manner until there is no longer any runny portion remaining.  Remove eggs from heat, season with salt and pepper to taste, and serve.

Hot and Fast - Heat an 8 or 10 inch non-stick pan over medium high heat, add butter.  Meanwhile, crack eggs into a bowl and vigorously whisk until combined and frothy.  When butter is completely melted, add eggs to pan.  Wait to stir until eggs have set in the pan, the runny portion should remain on top of the cooked portion.  Quickly use a wooden spoon to scramble and lift off the cooked portions while allowing the uncooked eggs to reach the heat.  Do not over scramble. When there is no longer any runny portion that remains, remove eggs from heat, season with salt and pepper to taste, and serve.

Fried Eggs

Unfortunately, most people typically have a negative connotation with fried eggs.  Perhaps it’s the word “fried” in the description.  Keep in mind, a fried egg is much different than the caloric disaster of chili cheese fries down at the Starlight Diner.  Honestly, fried eggs, when prepared correctly, hold very little of the oil or fat used to prepare them.

On mornings when I’m rushing out the door, my go-to breakfast is a few fried eggs.  I can cook the eggs quickly, and I don’t have to pull out, or clean up, several bowls or utensils.

Butter is traditionally used in the preparation of fried eggs; however, I prefer using olive oil instead.  The health benefits of olive oil are abundant, but I also like the distinctive flavor it adds.  Also, because extra virgin olive oil has a higher smoke point than butter, I find that my pans clean up easier when using oil instead of butter.

Fried Eggs

1 Tablespoon Extra Virgin Olive Oil
2 Large Eggs
Kosher Salt
Fresh Cracked Pepper


Heat an 8 or 10 inch non-stick pan over medium heat, add oil.  Carefully crack eggs into the pan, allowing room for each egg to cook separately.  After a minute or so, the egg white will solidify from transparency into a firm white texture.

At this point, you have a few options.

For sunny-side up eggs, continue to cook for another minute until the white portion is firm and just cooked through.  Carefully slide eggs onto a plate, season with kosher salt and fresh cracked pepper to taste, and serve.

For a firmer yolk (over easy, over medium, over well), place a lid over the pan and cook (steam) the yolk for another few minutes until the egg is cooked to your desired consistency.  You can gently use your finger to press on the yolk to determine doneness.  An over-easy yolk will give to slight pressure, whereas an over-medium yolk will be firm to the touch.  Remove lid, season eggs with kosher salt and fresh cracked pepper to taste, and serve.

Another option is to remove the pan from the heat, and using a quick tilted back-and-forth motion with the pan, flip the egg onto its other side.  Of course, a spatula may also be used to flip the egg.  Return the pan to the heat and continue to cook until the yolk is cooked to your desired consistency.  Remove from heat, season with kosher salt and fresh cracked pepper, and serve.

Poached Eggs

Novice cooks typically shudder in fear at the idea of poaching an egg.  Truth be told, it takes some skill to get this technique down.  But, with a little practice and a few tips, you will be able to impress your guests in no time.

Poaching is one of the healthier methods for preparing eggs.  Because the eggs are cooked while immersed in water, there is no need to add extra oil or butter.  A word of caution: it typically takes a bit more time to prepare poached eggs, which may not make for convenient preparation on a busy weekday.

When poaching, it’s important to find the freshest eggs possible.  Ideally, eggs should be no more than a week old.  Remember, fresh eggs lack oxygen, are heavy in weight, and the white will gather completely around the yolk, making a rounder, neater shape.
Adding a tablespoon of white wine vinegar to the simmering water will help the egg hold its shape.  Simply placing the poached egg in a bowl of water will remove any of the vinegar taste after cooking.  I also find that placing the egg on a piece of bread after cooking is a great way to get rid of any excess water.

When entertaining a large crowd, you can poach a batch of eggs in advance, and immerse and hold the eggs in ice water until ready for service.  Before serving, return the eggs to simmering water to heat through.

Poached Eggs

1 Tablespoon White Wine Vinegar
2 Large Eggs
Kosher Salt
Fresh Cracked Pepper

Fill a 12 inch stainless skillet or a large pot with at least three inches of water.  Bring water to a boil over high heat.  When water comes to a boil, reduce heat to low, add vinegar, and allow water to remain at a very slow simmer.  Break eggs into separate small containers.  Next, carefully slip eggs into the simmering water.  If necessary, using a spoon, gently nudge the egg whites closer to the yolk.  Allow eggs to slowly simmer for 3 - 5 minutes, depending on yolk preference.  Carefully remove eggs using a slotted spoon or spatula and immerse in water to remove any vinegar, if desired.  Season eggs with kosher salt and fresh cracked pepper, serve.

Hard-Boiled Eggs

Hard-boiled eggs are a handy “on the go” breakfast staple.  Eating a few hard-boiled eggs in the morning is a convenient way to get your metabolism started without facing a crash later in the day.  The best part about this cooking method is that it creates eggs that you can store for several days to use in salads, sandwiches, or simply as a quick snack.  A touch of kosher salt and fresh cracked pepper can really enhance the flavor of a simple hard-boiled egg.

Several manufacturers now sell hard-boiled eggs alongside fresh eggs at the store.  For a premium, they offer the convenience of precooked and peeled eggs.  If you don’t have the time to prepare hard-boiled eggs on your own, this is a great time saver.

However, if you want to save a few bucks, these are really quite simple to prepare at home.  My best advice after cooking the eggs is to allow them to come back up to room temperature before peeling.  You will encounter trouble if you try to peel the eggs while they are either too hot or cold.  Store your hard-boiled eggs in an airtight container and refrigerate, keeping up to 3 - 5 days.

Hard-Boiled Eggs

6 Large Eggs
Place eggs into a large pot or skillet and cover with water by one inch.  Over medium high heat, bring water to a slow boil and allow eggs to simmer for 1 minute.  Remove from heat, cover, and allow the eggs to sit for 10 - 12 minutes.  Carefully transfer eggs into a colander and rinse under cold running water until they are no longer warm to the touch.  Allow the eggs to sit at room temperature for 15 - 20 minutes before peeling.  Serve immediately or store in an airtight container and keep refrigerated for later use.