Showing posts with label Southern. Show all posts
Showing posts with label Southern. Show all posts

Tuesday, April 28, 2015

Release Day! A Southern Gentleman's Kitchen

Well y'all . . . the day is finally upon us!  My new book, A Southern Gentleman's Kitchen, Adventures in Cooking, Eating, and Living in the New South is finally available!  Order a copy online, or run down to your local bookstore to pick up your copy today!

Damn!  I still can't believe it!  It's been such an incredible journey to this point, and I'm absolutely humbled, grateful, and appreciative of everyone's support.  The book is stunning - and I am so proud to have partnered with the South's most respected, regarded, and long-lasting brands, Southern Living, on this release. 

I'd be honored, and owe you a beer or two, if you'd consider picking up a copy for yourself, family or friends (or all three, haha).  Most importantly - don't forget to leave your feedback online at Amazon, B&N, or the other sellers.  It's really helpful for you to share your opinion with others who might  consider purchasing the book.

Cheers y'all!







Be sure to tune in for all the upcoming press surrounding the launch.

May Southern Living Magazine - featuring two new recipes
April 22 WGN Chicago Lunchbreak
April 29th - The Better Show, national television
April 30th - Nashville News Channel 5 "Talk of the Town" segment
April 30th - 6:30 p.m. official launch and book signing at Parnassus books
May 3rd - Fox & Friends national segment
May 4th - VH1 Big Morning Buzz national segment

Don't forget to check out the video trailer for the book!


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

Tuesday, September 10, 2013

Slow Roasted Pork-Shoulder

I was fortunate to spend the recent holiday weekend at my lakehouse in GA with family.  To my surprise, Dad has become quite the grilling enthusiast with the recent purchase of his Big Green Egg smoker.  Seriously, who knew!  I think momma is enjoying her 'break' from the kitchen.

For those who've never used a Big Green Egg, or any smoker for that matter - it's definitely worth your while.  But - they can be quite expensive. 

You know me.  I don't require fancy equipment or expensive ingredients to be a part of my culinary routine.  I believe everyone should be able to cook good food at a reasonable expense.

So here's my recipe makeover.  Don't have a smoker?  Use your grill.  No grill?  Dig a hole in the ground, or use a Clay pot (not kidding).  Too lazy?  Use your oven.

I really don't care about your source of heat, rather I am concerned with maintaining a constant 225 degrees for 5 - 6 hours.  This can be accomplished using minimal amounts of charcoal or gas via indirect cooking - in any device really - or inside an oven, or even in a dutch oven over the stove-top.

See, now that we've got that settled, let's move on to the specifics.

Slow Roasted Pork Shoulder - this recipe is for the purist.  If you want to make a dry rub, or herb rub, simply improvise. 


1 4 lb Pork Shoulder (Boston Butt)
Extra Virgin Olive Oil
Salt
Pepper

Prepare your heat source (grill, oven, dutch oven, etc) to cook and maintain a covered temperature of 225 degrees F.  Prep the pork shoulder by drizzling with olive oil and seasoning very liberally with salt and pepper.  Cook pork shoulder, using covered indirect heat for approximately 5 hours at 225 degrees F - a thermometer stuck into the thickest part (next to bone) should read 165 degrees F.  Remove from heat and wrap in foil for 30 minutes.  To 'pull' the pork, use two forks in an opposing direction to shred and pull apart the meat.  Serve with soft rolls and BBQ sauce. 

Monday, July 15, 2013

Bone-in Pork Chops + Sweet Heat GA Peaches

Honestly - food that tastes this good is downright sinful.  That's literally the thought I'm having with each tasty bite of this meal.  Though I'm typically not a sweet and savory kind of guy, I'm willing to make exceptions - when appropriate.  With a bounty of fresh GA peaches down at my farmers market - I thought it was time to let the peach shine in something other than a salad, side, or dessert.

Welcome to the show, peach!

This 'week-night' friendly meal is quick to please, yet incredibly satisfying.  The addition of thinly sliced fresh jalapeno adds a pop of color - along with a spicy kick - it really ties everything together.

Ok - back to eating.

Cheers!

MM



Bone-in Pork Chops + Sweet Heat GA Peaches

Quick BBQ Dry Rub

2 Tablespoons Brown Sugar
1 Tablespoon Kosher Salt
1/4 Tablespoon Black Pepper
1/4 Tablespoon Red Pepper
1/4 Tablespoon Paprika
1/4 Tablespoon Garlic Powder

Mix all ingredients until thoroughly combined.

Chops + Peaches

1 Teaspoon EVOO
2 Bone-in Pork Chops
4 GA Peaches, pit removed and cut 8 slices
1 Fresh Jalapeno, very thinly sliced

Preheat a cast iron skillet over medium high heat.  Season chops liberally on both sides, add to skillet.  Scatter sliced peaches around chops.  Cook chops for 4-5 minutes on each side - turning peaches on occasion to ensure they brown and char on all sides.  Remove from heat.  Garnish with fresh sliced jalapeno.  Serve.

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.

Enjoy!

MM



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.