Showing posts with label Sides. Show all posts
Showing posts with label Sides. 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 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.


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.


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, June 30, 2013

Farmers Market House Made Pickles

As previously mentioned, my wife and I just bought a new home in East Nashville.  Now that I'm fully settled in, I'm enjoying all of the conveniences, people, and places in this new part of town.  I'll argue the best restaurants in Nashville are on the East side - particularly one just steps from my home - Lockeland Table.

Anyways, the ONE major thing I do miss was the Nashville Farmers market, which was just a stone's throw from my old house in Germantown.  

Now that summer is bustling, there's literally a feast of fresh fruits and vegetables going on down at the NFM.  But to my dismay, driving to the market just doesn't feel the same.

So instead, after heavy encouragement from my buddy Oz - after a strong stint of bike riding in and around Williamsburg, I went out and purchased a 'cruising bike' for my market trips.  A little exercise, no gas, no pollution, and doing it all in style.  Yes, I've truly become 'that guy' - an Eastside staple.

Anyways, the market was full of beautiful kirby cucumbers so I thought this easy pickling recipe would be fun to share.

Keeps well for several weeks in the fridge.



House Made Pickles

 2 Cups White Distilled Vinegar
1 1/2 Cups Water
1/2 Cup Sugar
2 Tablespoons Salt
10 Peppercorns
1 lb Kirby Cucumbers (small), cut into 1/2 inch slices
6 Cloves Garlic, smashed and peeled
1 Jalepeno, sliced thin
1 Tablespoon Dried or Fresh Dill Weed
1 Onion, sliced thin

Bring the first 5 ingredients to a boil, remove from heat.  Arrange remaining ingredients into a Mason jar, careful to layer so flavors are evenly distributed.  Pour the hot liquid over the ingredients, tighten lid, and refrigerate for at least 3 days prior to serving.  

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 -

Wednesday, September 26, 2012

Sunday Supper - The Art of Manliness

Check out this month's feature for The Art of Manliness, featuring my famous Sunday Supper!

These days, it’s rare for me to spend a weekend at home in Nashville.  Between the demands of work, relationships, and other opportunities, it seems my time is spent on the road more often than not.  Many of you know my pain of hitting the deck at 11 p.m. on a Sunday evening just as you roll into town, only to get back to business early Monday morning.  But such is life, and besides, travel does have its perks.

When I do find myself lucky enough to spend a weekend in town - I tend to savor every moment.  Especially now that fall is in full swing.   I like to start my Saturdays with a long run, prepping my body for the abuse of tailgate food, a few cold beers, and hours-upon-hours of watching college football.  

But Sundays are different.  I wake up early, clean house, go to church, and start cooking.  Many of you were probably nodding your heads in agreement up until the cooking part - or the waking up early part!  Don’t worry, there are always a few NFL games providing my entertainment soundtrack while I am in the kitchen.

Cooking a Sunday Supper gives me a chance to reconnect to the town and friends I love.  I head down to the Nashville Farmers Market to pick up farm fresh vegetables, shoot over to Lazzaroli Pasta to chew the fat with Tom, and finally round things out by visiting my favorite butchers at the local market.  I’m not an outspoken foodie or ‘locavore’, but there’s something about creating relationships behind the food that tends to make my meals taste better.

That being said, at this stage in my life, my social scene is all over the map - friends who are single, dating, engaged, or just starting out with young families.  It’s a unique stage - some yearning for companionship, others just looking for a break from the routine.  Then there’s always the musician friend or two that’s looking for a square meal after a solid week on the road - a common theme here in Music City.  So, I usually receive a resounding YES when I invite ten or twelve of my closest friends over for a Sunday Supper.  In fact, most of them have grown to dislike my busy travel schedule - for selfish reasons of course.

Sunday Suppers are always casual.  I like to make comforting meals that can be prepped far in advance, and finished off with little to no hassle.  After all, the whole point of hosting and entertaining friends is to enjoy their company - not to be stuck sweating away in the kitchen.  

Whether you are single looking to entertain friends, or you are taking over the kitchen duties to cook your family a hearty meal, I recommend my favorite Sunday Supper menu below.  I’ve even gone so far as to create a shopping and prep list to assist you when making the recipes.

Whatever your Sunday routine or meal might be, I can guarantee your food will always taste best when shared with others.  Plus it never hurts to have leftovers to start the work week!


Sunday Shopping List

Produce/Vegetables Department
ð             2 Heads Whole Garlic
ð             1 Large Onion
ð             12 Whole Carrots
ð             2 lbs Fresh Green Beans
ð             5 lbs Baby Red Potatoes
ð             10 Heirloom Tomatoes
Meat Department
ð             1 3 - 5 lb Rump Roast

Dairy Department
ð             1 Package Unsalted Butter
ð             12 oz Sharp White Cheddar Cheese
ð             8 oz Heavy Cream           

General Grocery
ð             Black Pepper
ð             Kosher Salt
ð             1 Bottle Red Wine
ð             1 Can Cream of Mushroom Soup
ð             Dry Italian Seasoning Blend

Sunday Prep List
1)      Prep, sear, and place roast in oven for 3 - 5 hours, depending on size of the cut.
2)      Watch football for a few hours.
3)      When one hour of cooking time remains on the roast, get back into the kitchen.
4)      Blanch green beans, place in ice bath, drain, and set aside.
5)      Wash, cut, and boil potatoes and garlic.
6)      Meanwhile, add carrots to pot with roast and cook for 30 more minutes.
7)      Mash potatoes, cover, and keep warm on low heat - adding more cream if necessary.
8)      Remove roast and carrots, tent with foil.  Make gravy.
9)      Friends arrive.  Table is set.
10)   Reheat green beans in butter. 
11)   Slice tomatoes and season.  Arrange on platter.
12)   Slice beef, and arrange on platter with carrots.
13)   Serve.

Sunday Slow Roast Beef - a foolproof dish that will make you the king of the kitchen.  The garlic will slowly cook down to the consistency of butter, lending its wonderful flavor throughout the meat.  Don’t worry too much if your meat shreds more than slices - it will be tender, juicy, and delicious.

1 3 - 5 lb Rump Roast
8 Whole Cloves Peeled Garlic
Kosher Salt
Fresh Cracked Pepper
1 Large Onion, roughly chopped
2 Cups Red Wine
12 Whole Carrots, ends trimmed, unpeeled

Preheat oven to 325 degrees F.  Next, preheat a Dutch oven over medium high heat.  Meanwhile, use a knife to cut small inserts into the beef, stuffing the holes with garlic.  Liberally season the entire roast with kosher salt and fresh cracked pepper.  Next, sear all sides (except fat cap side) for 2 - 3 minutes, or until browned.  Add onions to the bottom of the pot, set roast on top, and deglaze with red wine.  Cover and place into the oven to roast undisturbed for 3 - 5 hours (approximately 1 hour per pound).  When thirty minutes remain, add carrots to the pot, cover and continue to cook.  Remove roast and carrots and tent with foil (15 minutes) prior to slicing thin and on the bias for service.

Mushroom and Onion Pan Gravy - guilty as charged.  I promise this is the ONE time I’ll ever endorse using that canned concoction.  But damn, this gravy is absolutely delicious - and ridiculously simple.  Trust me; I’ve won over several-a-chef friends with this gravy, many of whom have also joined me on the dark side of canned processed goodness.   If you prefer to make your gravy the classic way, make a slurry of flour/water and add it to the reduced drippings and finish with butter.  I promise this version is better though . . . just saying.

Beef/Wine/Onion Drippings
1 Can Cream of Mushroom Soup

With the roast removed; skim off any fat from the top of the drippings (the oily stuff floating at the top).  Next, crank up the heat to medium high on the stove top and reduce the drippings mixture by half.  Add canned soup to dripping mixture, reduce heat to medium-low, and whisk for a minute or so until evenly combined.  Allow the mixture to come back up to a slow simmer (to thicken), and turn down heat to low.  Serve alongside roast beef and sides.

Fresh Green Beans - these will always beat those things out of the can (ignore my comments above!).  Again, this is a super simple recipe that can be prepped hours in advance and finished off just prior to serving.

2 lbs Fresh Green Beans, washed and ends trimmed
Kosher Salt

Fill a large pan with two inches of water, bring to a boil over high heat.  Add 1 tablespoon of salt - blanch green beans in the boiling water for 60 seconds.  Strain beans and place in an ice bath until completely cooled.  When ready for service, return beans to the same pan and sauté in melted butter until heated through.  Season with kosher salt to taste, and serve.

Quick & Hearty Garlic Mash - a rustic and informal version of a traditional favorite.  The garlic and sharp cheddar flavors provide a nice contrast to the earthiness of the dry seasonings.  Topped with plenty of gravy, this is comfort food at its finest.

5 lbs Baby Red Potatoes, quartered
Kosher Salt
8 Cloves Garlic, smashed and peeled
1 Tablespoon Italian Dry Seasoning
12 oz Sharp White Cheddar Cheese, grated
1 1/2 Sticks Unsalted Butter
1 Cup Heavy Cream
Fresh Cracked Pepper

Bring potatoes and garlic to a boil in a large pot with a generous pinch of salt - boil for 12 - 15 minutes.  Strain potatoes, and add back into the pot with remaining ingredients.  Using a potato masher, roughly mash the potatoes until all ingredients are incorporated and combined.  Season to taste with salt and pepper.  Serve.

Sliced Heirloom Tomatoes - simple and straightforward.  I find that the acidity in the tomatoes and their cool, crisp flavor helps to cut through the rest of this hefty meal.  Besides, the colors look killer.

10 Heirloom Tomatoes
Kosher Salt
Fresh Cracked Pepper

Slice tomatoes, season with salt and pepper.  Serve.