Showing posts with label Wild Game. Show all posts
Showing posts with label Wild Game. 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

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.



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, February 16, 2012

Bison + Black Bean Chili

I'm a grocery store guy.  Seriously, on average, I'll bet that I go to the grocery store at least two times per day.  For those of you that loathe your weekly shopping trips, I probably sound like a lunatic.  Yet, for me, the grocery store is one of the most interesting places in the world.

After all, it's pretty amazing to think about ALL of that food sitting on the shelves.  Where did it come from?  How did it get there?  

However, as amazing as today's global economy has become, there's still something to be said about eating local and knowing about your ingredients.  In fact, we've seen a lot of Starbucks going, black turtleneck wearing, vegan aggressors supporting the "local movement" for quite some time.  Calm down people, it's just food.

With that said, I do love the fact that even the largest grocery store chains are taking risks.  By risks, I mean carrying foods other than the traditional chicken, beef, pork, and frozen seafood that most consumers are looking to purchase.

Bison, as many of you have now seen, can be readily found in most grocers next to the ground beef.  For those unaware, Bison has less fat, calories, and cholesterol than beef - while also promoting a denser concentration of protein, iron, and B vitamins.  Still not convinced?

Bison has a rich beef flavor, similar to that of grass-fed, organic beef.  Quite frankly, I've served this chili to many of folks who never knew the difference.  Of course, a good bold chili is a great way to introduce new meats to those unfamiliar.  Reminds me of the time I served up a heaping bowl of squirrel chili to a group of sorority girls . . . kidding.  But, you get my gist.

Anyways, here's my recipe for an outstanding, healthy (sans the cheese and sour cream) bison and black bean chili.



Bison + Black Bean Chili -  (Prep 20 minutes, Cook 1 hour, Serves 4 - 6).

1/4 Cup Canola Oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Jalapeno Peppers, seeded and diced
1.5 lbs Ground Bison
2 Tablespoons Chili Powder
1 Tablespoon Cumin Powder
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Cup Dark Beer
1 28 oz Can Tomato Puree
1 28 oz Can Petite Diced Tomatoes
1 14 oz Can Black Beans
1 14 oz Can Kidney Beans
Shredded Cheddar Cheese (topping)
Sour Cream (topping)
Sliced Jalapenos (topping)

Preheat a Dutch oven over medium heat; add oil. Next add onions and saut矇 for 8 - 10 minutes, or until tender.  Add garlic and jalapeno peppers and saut矇 until just tender, about 2 - 3 minutes.  Add ground bison and seasonings and cook until meat is just browned through, about 4 - 5 minutes, stirring on occasion.  Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon.  Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 - 45 minutes.  Remove from heat and serve with desired toppings.

Friday, January 13, 2012

Elk Steak

NOTE:  This is probably one of those meals you don't want to serve on the first date.  For most women, the thought of consuming med-rare wild game might be 'off-putting', so I don't suggest taking your chances.  Instead, maybe serve her a roasted chicken breast, a sauteed shrimp, or a nice piece of fish.  BUT:  if you choose to be so bold and serve that lovely lady a slice of this Elk Steak, and she doesn't freak out . . . CAUTION:  You've probably found "the one"

Ok, now that my legal team is satisfied with my disclosure, let's get to talking steak, and more importantly - Elk Steak.  Fellow country music singer Easton Corbin bagged this beautiful animal in New Mexico, and I have been anticipating it hitting my grill for months.  So, I was overjoyed when Chris Tate, (Easton's tour manager) had myself and Luke Bryan guitarist Michael Carter over for dinner.  The catch?  I had to cook.

Fine by me.  For those of you daunted by such wild game - don't be.  I'm probably starting to sound like a broken record these days, but the secret is simplicity.  We had two different steaks (tender roast) which is just off the backstrap or tenderloin.  These cuts are most similar to a tri-tip roast that you would prepare on a cow.  Wild game?  Sure.  Game-y?  No.

I heated my Lodge Cast Iron grill pan over medium high, and seasoned these cuts LIBERALLY with salt and pepper.  A dash of oil, and balsamic vinegar adds a nice acidity and fruit to the meat.  After that - on the grill.  4 minutes on each side.  Remove from heat, tent with foil for 10 minutes.  Slice thin and on the bias.  Keep in mind that Elk is SUPER lean - so you want to serve medium rare (as pictured).  If you over cook this meat, it will truly dry out and become tough.

I'd say I'm starting 2012 off in the right direction!

Snowing and 28 degrees here in Nashville today.  Catching a plane to LA in a few hours - sunny and 80.  Much needed.

Cheers and happy MLK to all!


Tuesday, May 10, 2011

Cajun Broiled Speckled Trout with Crab Salad and Balsamic Braised Spinach

Nothing beats Southern hospitality.

Aside from a phone call from a beautiful woman, there's nothing I love more than hearing the following statement when answering the phone.

"Hey man, I ___________ (caught, killed, grew) some extra ___________ (fish, wild game, vegetables), would you like some some?

Yes, yes!  Done and done.

My call came Sunday when friend Henry and Henry Sr. arrived with about 15 lbs of fresh Speckled Trout caught on a trip down in Apalachicola, FL.  Of course, in true Southern fashion, the first thing we did was have ourselves a fish fry on Sunday.  Sorry you weren't invited.

Nevertheless, I saved a few filets for a 'healthier' Weeknight supper.

Piece of advice.  If the phone rings - Answer it!

Cajun Broiled Speckled Trout with Crab Salad and Balsamic Braised Spinach

Crab Salad
1 Cup Lump Crab Meat
1/4 Cup Sliced Grape Tomatoes
1 Tablespoon Red Onion, finely diced
1 Tablespoon Chives, finely diced
1 Tablespoon Mayonnaise
1 Teaspoon Creole Mustard
1 Lemon, juiced

Combine ingredients into a mixing bowl and mix until combined, careful not to break apart crab meat.  Cover and refrigerate until ready for use.

2 6 - 8 oz filets Speckled Trout (Flounder, Rainbow Trout, Tilapia)
Extra Virgin Olive Oil
1 Lemon
Cajun Seasoning

Heat broiler to high.  In a non-stick baking sheet, coat filets in olive oil and season liberally with cajun seasoning.  Sprinkle with lemon juice.  Broil for 5 - 7 minutes, or until fish is firm and flakes.

Extra Virgin Olive Oil
4 Handfuls Fresh Baby Spinach
Balsamic Vinegar

In a skillet over medium heat, add a few tablespoons of oil.  Add spinach and saute until just wilted.  Lightly splash with vinegar, remove from heat and serve.

To Serve:  Plate fish and spinach side by side.  Top filet with crab salad and garnish with chives.

Monday, December 27, 2010

Pan Seared Wild Duck Breasts over Brown Rice Stir Fry

So, it's been a while.  My apologies.

I'd like to say that I've been so slammed with "creation/cooking/writing/etc" that I haven't had time to update the site with new recipes.  Truth be told - I've been taking in the holidays (parties, food, cocktails) at a rampant pace.  Strange but true; I'm really looking forward to things slowing down in the New Year.

Yet, things are only picking up.  If you've visited the site as of late, you haven't received many new recipes (I already apologized), but instead you've seen a reel of good news and upcoming segments featuring HHOFD.  So, thank - YOU - for the early Christmas/New Years presents.  All of this good news is due in part to the many of you who've helped spread the word.

With that said, I understand that the following recipe may not be very accessible for the "everyday guy".  Yet, I've been thankful enough to have a slew of friends bringing me wild game as of late - venison, turkey, duck, etc - that my focus has been on making sure nothing goes to waste.  Besides, all of those foodie chicks you've had your eye on are sure to want to indulge in a back strap, fried turkey, or pan seared duck breast at some point.

Or, at least we hope so.

With the New Year, I'll be debuting some excellent, simple recipes to impress your lovely lady.

Until then, happy hunting.  Eat, drink, and be merry!

A special thanks to Tommy and Matt Harmon for the duck breasts - I wouldn't have wanted to be a mallard flying over Crowder, MS on Sunday.



Pan Seared Wild Duck Breasts over Brown Rice Stir Fry

2 Duck Breasts, trimmed and at room temperature
1/4 Cup Teriyaki Sauce
Fresh Cracked Pepper
1/4 Cup Sesame Oil 
2 Cloves Garlic, minced
1 Pinch Red Pepper Flakes
1/4 Cup Onion, diced
1/4 Cup Carrot, diced
1/4 Cup Red Bell Pepper, diced
1/4 Cup Asparagus, sliced
1/4 Cup Broccoli Florets
2 Cups Cooked Brown Rice, at room temperature
2 Large Eggs, beaten
Soy Sauce, to taste
Green Onions, sliced (garnish)

At least one our before cooking, liberally season duck breasts with fresh cracked pepper and douse with teriyaki sauce; set aside at room temperature.  Heat a cast iron skillet over high heat and sear duck breasts on each side for 2 - 3 minutes, or until medium rare.  Remove and allow to rest while finishing the stir fry.  Meanwhile, in a wok over high heat add oil, garlic, and red pepper flakes; saute 30 seconds careful not to brown the garlic.  Add the remaining vegetables and cook until just tender.  Add rice and eggs, stirring until eggs are just scrambled; remove from heat.  Add soy sauce to taste.  Begin plating by placing a generous portion of the stir fry onto the center of each plate.  Slice the duck breasts, on the bias, every half inch or so and rest on top of the stir fry.  Garnish with sliced green onions.  Serve.