The South's Best Butts

Now you know why we've been offline for months!  NEW BOOK RELEASING APRIL 2017!

Matt

A Southern Gentleman's Kitchen - Podcast

Hi guys -

Had the opportunity to tell the 'behind the scenes' of the journey to writing A Southern Gentleman's Kitchen.  Head on over to visit my friends at The Art of Manliness and listen to the podcast via the site, or download in iTunes.

Wishing you and yours a safe and happy weekend!

Very best regards,

MM

A Southern Gentleman's Kitchen: Salt + Pepper Chicken Wings

Today we partnered up with Jason over at The Aspiring Gentleman to bring you this recipe and feature on the most perfect of all foods for gentleman - chicken wings.  Head over to their site for the full text, recipes and photos below!

Cold beer.  Sports.  Friends.  Chicken Wings.

In my mind, these things all equal happiness.  I’m here to tell you, you don’t have to head down to the local pub or restaurant to create such an experience.  In fact, I’m quite certain that preparing chicken wings at home are a ‘must’ in the culinary repertoire of any gentleman. . .

Head here for the recipe and full text.

Building a Better Breakfast

I've always been a huge fan of breakfast.  In fact, I believe breakfast is the most important meal of the day.  It's a chance to stoke the fire that is your metabolism, allowing you to wake up, tackle the day ahead, and most importantly, not overeat when lunchtime rolls around.

That said, many of us could never dream of waking up to prepare and anything besides a quick granola bar or bowl of cereal.  I'm here to tell you there's a better way.  The next time you are thinking about skipping breakfast, eating something out of a box, or racing through the drive thru, give these quick and satisfying recipes a try. 

I'm a realist - breakfast is all about convenience.  That's why I rely on an array of products from Cobblestone Bread Co. to serve as the base to some of my favorite recipes.  Their premium-quality bread products create the perfect starting point for me to whip up some tasty creations.

Better Breakfast Sandwich - why pay $3 bucks at the drive thru for a sandwich you can whip up at home in no time?  This is my go-to breakfast nearly every day of the week, with the perfect mix of healthy carbs, lean proteins, and satisfying flavor.  You can even wrap this up in some foil if you need to take breakfast on the road.  (Prep 5 mins, Cook 5 mins, Serves 1)

1 Cobblestone Bread Co. whole wheat English muffin
Non-stick spray
1 large egg
Kosher Salt
Fresh cracked pepper
Mustard, if desired
2 oz. smoked ham
1 slice pepper jack cheese

1.  Slice and toast muffins.

2.  Spray a non-stick pan and over medium-high heat.  Crack the egg into the pan, season with salt and pepper, and cook for a minute or two on both sides for an over easy consistency.

3.  Spread mustard on cut side of muffins, top with ham and cheese.

4.  Top muffin with egg and serve.

Bacon + Chive Cream Cheese 'Schmear' + Bagels - okay, so bagels and cream cheese get a whole new lift with this creation.  I absolutely love whipping up this 'schmear' to spread on hot toasted bagels in the morning, or even to serve as a great dip/appetizer for brunch or dinner.  You can make this several days in advance, keeping it in the fridge for whenever hunger strikes!

1 8oz. package cream cheese, at room temperature
1/4 cup grated parmesan cheese
3 Tbsp. mayonnaise
1/2 cup cooked crumbled bacon
1/2 cup sliced chives
1 dash Worcestershire
1/4 tsp. garlic powder
1/2 tsp. fresh-cracked pepper
6 pre-sliced Cobblestone Bread. Co Original bagels

1.  Mix together the first 8 ingredients until thoroughly combined.

2.  Toast bagels, schmear with cream cheese mixture, serve.

Compensation for this post was provided by Cobblestone Bread Co. via AOL media.  The onions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

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!

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

Broccoli + Cheddar Soup

It was dreadfully cold, rainy, and windy yesterday.  I was also busy as hell.  One of those Sundays where you are trying to snag a workout, go to church, shop/prep for Thanksgiving week, and also get prepared for a trip that I'll be taking to Abu Dhabi in less than 10 days.  More on that later.

Anywho - I decided that I needed a good ole bowl of comforting soup - but I didn't have hours to make gumbo.  Instead, I whipped up this comforting Broccoli + Cheddar Soup in no time flat.  Damn was it ever good - and not that bad for you either.

I threw it up on Instagram (@mattmooremusic - I need to change my account name) and immediately my phone got about a dozen texts asking for the recipe.  Not that many likes on the picture though?  Oh well.  I need to work on my "social media".

No - this recipe will not be in the new book - so I'll oblige and share it with you.  Got 15 - 20 minutes?  Good, you can make this soup.

B+C Soup

1 Tbsp. EVOO
1 onion, diced
1 carrot, finely diced
2 cloves garlic, minced
1 tsp. kosher salt
1/4 tsp. crushed red pepper (optional)
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg (optional)
1 Tbsp. minced fresh dill (optional)
2 Tbsp. all-purpose flour
4 cups 2% milk
1 dash hot sauce (optional)
10 oz. frozen cut broccoli
4 cups grated reduced fat cheddar cheese

1.  Heat a Dutch oven over medium high heat, add oil.   Next, add onions and carrots and saute until tender - about 5 minutes.

2.  Add garlic, followed by the next four ingredients.  Sprinkle in flour and cook for a minute or so, while stirring, to cook out the flour taste and incorporate with the softened vegetables.

3.  While whisking, stir in the milk and a dash of hot sauce, reduce heat to medium and add broccoli.  Allow the mixture to come to a slow simmer, while stirring, until the broccoli is tender and the mixture has actually reached a simmer (full thickening power from the flour).  Reduce heat to medium low.

4.  Use an immersion blender, or work in batches with a standard blender, and puree mixture until smooth and consistent.  Fold in cheese until melted, and season with salt and pepper to taste.  Serve.

*You can heft up this dish with 2 cups milk and 2 cups heavy cream.  Or you could sub chicken stock for 2 cups of the milk, and finish with 2 cups cream/milk.  Your choice since it all gets blended together.

Bluegrass, a finely tuned scent

Hi guys -

Hey, hey, hey - it's been a while.  I trust all is well.

Truth be told, it's been a crazy year.  I might have been lacking in my posts this year, but that doesn't mean I haven't been working my ass off in the kitchen.  As relayed last fall, I signed on board to write a new book - A Southern Gentleman's Kitchen - Adventures in Cooking, Living, and Eating in the New South.  Well, that venture proved to be a worthy one to say the very least!

After traveling the South for over a year - eating, drinking, and writing, I turned in the manuscript back in the spring.  From there, I took a bit of a break, traveled to France, and developed what you see at the top of the page.  Yes, that's right.  My buddies and I at EastWest Bottlers have finally released the follow up to MOONSHINE, a gentleman's cologne in the form of Bluegrass, a finely tuned scent.  We're incredibly proud of the result (I can't stop wearing the fragrance).  Moreover - the package pays homage to weathered fences and old blue Mason 13 jars. 

If you are looking for a great gift this holiday season - consider picking up a bottle or two.

Ok, back to edits, reviews, and taking a final pass or two on the new book.  Guys, I can't even begin to tell you how well this book is coming together!  So excited to start this next journey.

Stay tuned - lots more ahead down the road and then some.

MM

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.

Cooking with Booze

One of my favorite topics, check out my monthly piece over at The Art of Manliness for the full story.

Other updates?  Yes, I suppose I have been slacking as of late to keep folks updated as to my wherabouts.  Rest assured, I've got plenty of good reason.

I've been writing, traveling, and cooking non-stop over the past 8 months to put together my next book - A Southern Gentleman's Kitchen.

It's early, but I gotta admit I'm super stoked on how everything is coming together.  Recipes are testing out great - photography is to die for - and I've got some interesting folks and stories to share with all of you. 

Of course, the book is not out until May of next year (2015), so now that the majority of my writing is finished - check back in with me here for some more weekly updates on what is going on.

Again, I apologize for the delays - you can only do so much at a time - but I promise it'll all be worth it.

Cheers!

MM - new website - www.MattRMoore.com