GENTLEMAN’S DISH

One of the quintessential qualities of a gentleman is confidence, and though it’s beneficial in all areas of life, don’t neglect developing confidence in the kitchen. Cooking skills not only benefit the gentleman himself, but enable him to create a delightful meal to entertain friends, spend time in the kitchen with family, and help his partner with everyday household tasks. Read on for the crowd-pleasing dishes these five locals think every gentleman should know how to make.

Homemade Brunswick Stew

Yields: 12 servings, 1 gallon of stew

Ingredients

For the barbecue sauce:

• ¼ stick butter

• 1¾ cups ketchup

• ¼ cup yellow mustard

• ¼ cup white vinegar

• ½ Tbsp. garlic, chopped

• 1 Tbsp. black pepper

• 1 tsp. crushed red pepper

• 1 Tbsp. hickory liquid smoke

• 1 Tbsp. Worcestershire sauce

• 1 Tbsp. Louisiana Hot Sauce

• 1 Tbsp. lemon juice

• ¼ cup brown sugar

For the stew:

• ¼ stick butter

• 3 cups potatoes, diced

• 1 cup onion, diced

• 29 oz. chicken broth

• 1 lb. chicken, cooked and shredded

• 1 lb. pulled pork

• 1 can early peas, drained

• 2 cans stewed tomatoes

• 1 can baby lima beans, drained

• ¼ cup hickory liquid smoke

• 1 can creamed corn

Directions

For the barbecue sauce: Over low heat, melt butter. Add ketchup, mustard, and vinegar and blend until smooth. Add other ingredients and let simmer for 30 minutes to 1 hour. Do not bring to a boil.

For the stew:

Melt butter, then add potatoes, onions, and chicken broth. Boil until potatoes are soft. Add chicken, pork, peas, tomatoes, lima beans, liquid smoke, and barbecue sauce. Slow simmer for 90 minutes. Add creamed corn, then simmer for 30 more minutes.

“This was a recipe of my mom’s that we had growing up. What makes this so special is the sauce. She had her own secret sauce, and it wasn’t until after her death that I found the recipe with one ingredient missing. After trying many different things, I figured out the missing ingredient was lemon juice. Five generations have now enjoyed this stew. It’s great served with hot cornbread and butter.”

Seared Lamb Chops

With Homemade Garlic Mashed Potatoes and Asparagus

Yields: 4 servings

Ingredients

For the lamb chops:

• 4 lamb chops

• Salt and pepper, to taste

• 1 Tbsp. olive oil

For the mashed potatoes:

• 1 lb. russet potatoes, peeled and diced

• 1 pinch salt

• ½ cup milk

• 2 Tbsp. butter

• 2 cloves garlic, minced

• ¼ cup fresh parsley, chopped

• Salt and pepper, to taste

For the asparagus:

• 1 Ib. asparagus, trimmed

• Salt and pepper, to taste

Directions

For the lamb chops: Preheat oven to 400°. Season the lamb chops with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the lamb chops and cook for 2-3 minutes on each side, or until browned. Transfer the lamb chops to a baking sheet and roast in the oven for 8-10 minutes for medium-rare, or until cooked to your preference.

For the mashed potatoes: Add diced potatoes and a pinch of salt to a large pot and cover with water, then bring to a boil. Cook for 12-15 minutes, or until tender. Drain and return the potatoes to the pot.

Add the milk, butter, garlic, and parsley to the pot and mash the potatoes until smooth. Season with salt and pepper to taste.

For the asparagus: In a separate pot, bring a large pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until tender. Drain and season with salt and pepper to taste.

To serve, plate the lamb chops, garlic mashed potatoes, and asparagus. Garnish with fresh parsley or mint.

“Lamb chops are a delicious and elegant cut of meat that can be enjoyed yearround for any occasion. They are versatile, easy to cook, and pair well with a variety of sides. In this recipe, we’ll be serving them with homemade garlic mashed potatoes and asparagus for a complete and satisfying meal.”

Sunset Nachos

Yields: 6 servings

Ingredients

• 8 oz. (1 block) cream cheese

• 2 oz. salsa (Frontera Jalapeño Cilantro Salsa is delicious!)

• 1 bag thick-cut tortilla chips

• 1 can black beans, drained and rinsed

• Pickled jalapeños, to taste

• 8 oz. (1 block) low-moisture mozzarella, shredded by hand for peak meltiness

• 8 oz. (1 block) smoked gouda, shredded by hand for peak meltiness

• 1 bunch fresh cilantro leaves, chopped

• Cotija cheese, to taste

• Avocado, diced and tossed in lime juice with a hefty pinch of salt

Directions

Set oven to convection bake 450°. Melt cream cheese with salsa in a 4:1 ratio (4 oz. cream cheese to 1 oz. salsa).

Arrange an even layer of chips on a rimmed baking sheet or casserole dish. Spoon melted cream cheese and salsa mixture over chips first. Next, add black beans, pickled jalapeños, mozzarella, and smoked gouda. Assemble another layer of all ingredients in the exact same manner.

Bake for 5-7 minutes, or until cheese has melted. Change oven to broil and continue cooking until cheese begins to brown. Remove from oven and add cilantro, Cotija, additional pickled jalapeños, and diced avocado. Serve sizzling hot!

“Until it closed its doors in 2015, Sunset Grill served as Vanderbilt’s late-night nachos destination. As a Vandy family (over 10 of us!), the Shahs have shared an obsession with these creamy, crunchy, spicy nachos for decades. When the restaurant announced it would shutter, I called them up and asked for the recipe, and, thankfully, they obliged. When our family gets together, I often cook these up and relish in all that we have to be grateful for, from those memories back at Vandy to the moments we get to share and create together now!”

Mama’s Meatballs

Yields: 12 meatballs

Ingredients

For the lemon ricotta:

• 2 qts. ricotta

• ½ lemon, juiced

• 1 Tbsp. honey

• Salt, to taste

For the meatballs:

• 1 lb. ground beef

• 1 lb. ground Italian sausage

• 2 cups breadcrumbs

• 2 eggs

• 2 tsp. Italian seasoning

• 1 tsp. each salt and pepper

• 2 Tbsp. Dijon mustard

• 1 jar marinara

Optional toppings:

• Fresh basil

• Shaved parmesan

• Olive oil

Directions

For the lemon ricotta: Add all ingredients to bowl and mix with a whisk until fully incorporated. Set aside.

For the meatballs: Knead all ingredients together (excluding the marinara) with your hands, then divide into 2.5 oz. pieces. Shape into balls and add to greased 9x9 pan. Bake at 350° until they reach 165° by thermometer. Add marinara to a skillet and toss meatballs in marinara.

To serve, spread a layer of ricotta, place meatballs on top, and spoon in extra marinara. Add basil, shaved parmesan, and drizzle with olive oil to finish.

“This dish reminds me of my childhood – the house full of extended family, friends, and laughter as word spread that it was meatball night. Growing up, we made most of our ingredients, and my mom used to spend days in the kitchen building the sauce for this dish and hand rolling as many meatballs as I’ve ever seen. This is a recipe that can also be prepped in advance for a busy day made easy, or be made into shareable plates for you and your friends.”

Busy Guy Pot Pie

Yields: 6-8 servings

Ingredients

• 1 lb. chicken or turkey, cooked and chopped

• 1 cup mix of peas, corn, chopped carrots, and chopped celery (fresh or frozen)

• 1 cup mix of cauliflower and broccoli florets (fresh or frozen)

• ½ tsp. Mrs. Dash Original Seasoning

• ½ tsp. black pepper

• ½ tsp. turmeric

• ½ tsp. garlic powder

• ½ tsp. onion powder

• 1 (22 oz.) can cream of chicken soup (or cream of celery or mushroom for vegetarian option)

• 1 pie crust, softened (homemade or frozen)

Directions

In a 9x13 pan (glass or disposable), add your protein, vegetables, and seasoning. Then add your cream of chicken soup and mix well. Bake for 45 minutes at 375°.

Remove dish from oven and cover vegetables with pie crust (add extra pie crust for more crunch). Broil pie crust until browned to your desired level. Watch carefully, as the crust will burn easily.

Let cool before serving.

“The name of this dish says it all. As a former college football player and current trail runner, I’m responsible for consuming enough quality calories in order to maintain the high demands I placed on my body. Between classes, lifting, and practice, I had to learn to make a lot with little money and little time. This dish is easy, fun, tasty, and hard to mess up. Plus, it’s a great leftover dish for the super busy.”