Recipes

You tried it, you loved it—

now bring the flavor home.

Get the recipes for the dishes we served at Music City Food & Wine and recreate the magic in your own kitchen.

Wild Boar & Duck Sloppy Joe
with Grain Mustard-Apple Slaw

by Chef Sean Finley
Serves 4 • Makes approximately 12 sandwiches

For the Wild Boar:

  • 1 lb EACH ground wild boar and ground duck pan fired in EVOO, seasoned with salt & pepper until cooked through, drained of 80% of liquid and fats.

Set aside, keep warm

For the Huckleberry Fire Sauce (mix for the sloppy Joe)

  • Huckleberry Jam 1.5 cups

  • Apple Cider Vinegar 1/4 cup

  • Red Pepper Flake 1/2 tbsp

  1. Blend until Smooth

  2. Mix into the warm fried wild boar until a sloppy joe consistency is reached with the meat. Moist but not runny

  3. Warm Bao Buns in Oven (12 each)


NOTE: They are small so allow 2-3 per person.
Split part way to form a pocket

 

For the Grain Mustard Apple Slaw:

  • 14 oz coleslaw mix

  • 1 cup of apple (granny smith, honeycrisp or other sweet & crunchy varietal), cut into matchsticks or tiny diced

  • 1 large clove of garlic, minced

  • 3 TBSP EVOO

  • 2 TBSP apple cider vinegar

  • 2 tsp grainy Dijon mustard

  • 1 tsp of sea salt

  • Pinch of black pepper

 

  1. Prep the apple by rinsing it and cutting it whichever way you prefer. (Soak in lemon water bath to prevent browning)

  2. In a large bowl whisk together the EVOO, apple cider vinegar, garlic clove, grainy Dijon, salt and pepper. 

  3. Add the coleslaw mix to the dressing, stirring to combine.

  4. Stir in the onion and apple until everything is mixed together. 

 

Final Assembly:

Scoop 2-3 ounces of the boar/duck meat mix into the pocket of the warm bao bun, top with a scoop of the mustard apple slaw.

Serve immediately.

NOTE: can be kept warm without the slaw until service. Top with slaw when ready to serve.

King Crab, Caviar & Gnocchi with Lemon-Chive Beurre Blanc, Pickled Fresno Peppers & Persillade Crumble

by Chef Mark Grimes
Serves 4

Gnocchi Recipe

  • 16 ounces Whole Milk Ricotta

  • 2 Whole Eggs, Beaten

  • 1 Cup Pecorino Romano, Grated

  • 1/2 Tablespoon Fresh Ground Black Pepper

  • 1 Tablespoon of Kosher Salt

  • 1/8 Teaspoon Grated Nutmeg

  • 2 Tablespoons Chopped Chives

  • ¾ Cup of Flour, Sifted

Procedures:

  1. Bring a pot of well salted water to a boil.

  2. Mix ricotta, eggs, pecorino, salt & pepper, nutmeg together. Then add chives and ½ cup of flour, mix but do not over mix. Drop test spoonful of dough in boiling water, make sure it holds its shape, if not add remaining flour.

  3. Place dough on counter and shape into “logs” and cut into 1-inch pieces, use additional flour as needed to create the “logs”.

  4. Drop into boiling water and cook until they float, toss in butter sauce or other favorite sauces.

  5. You can do this ahead of time and freeze, if so cook from frozen state do not thaw, will take a few extra minutes to cook.

Persillade Breadcrumbs (Fresh Herbed Breadcrumbs) Recipe

  • 1 Cup of Panko or Fresh Breadcrumbs

  • 2 Tablespoons Each of Chives, Basil, Italian Parsley, Chopped Fine

  • 2 Cloves of Minced Garlic

  • 1/2 Tablespoon of Kosher Salt

  • 2 Ounces Extra Virgin Olive

Procedures:

  1. Toast Panko/Breadcrumbs in pan in olive oil until golden, mix in garlic, take off heat a cool a bit. Mix in herbs and salt. You can use a food processor to mix herbs in!

Pickled Fresno Peppers
Makes one 16-ounce jar

  • 1 Cup White Wine or Rice Wine Vinegar

  • 1/3 Cup Sugar

  • 1 Tablespoon Coriander or Mustard Seeds or both

  • 3-4 Whole Garlic Cloves

  • 8 Each Fresh Fresno Peppers, Thinly Sliced

Procedures:

  1. Mix all ingredients together except for the peppers, in a pan and bring to a boil.

  2. Pour over peppers into a heatproof jar, let cool and pickle for as long as you like. Can last for over a month or two.

Crab & Caviar Beurre Blanc Recipe

  • 1 Tablespoon Whole Butter

  • 1 Large Shallot, Extra Fine Diced (Minced)

  • 1 Ounce White Wine Vinegar

  • 2 Ounce White Wine

  • 2 Sticks or 8 Ounces of Cold Cubed Unsalted Butter

  • 1/2 Tablespoon of Kosher Salt

  • 1/8 Teaspoon Cayenne

  • 2 Tablespoons Chopped Chives

  • King Crab or Favorite Crab Meat, as much as you’d like

  • Ossetra Caviar or Favorite Caviar, as much as you’d like

Procedures:

  1. Place tablespoon of butter into heavy bottomed hot saucepan, add shallots, stir.

  2. Add white wine and vinegar and reduce to one tablespoon of liquid.

  3. You can add an ounce of two of heavy cream, not classic, but can help the home cook with the emulsion.

  4. Slowly add cubed cold butter 1-2 pieces at a time while whisking, keep heat to medium to medium-low.

  5. When all the butter is incorporated, turn off heat, add seasonings and keep in a warm, but not a hot place, placing in a thermos is a great place to keep.

When ready to serve, cook gnocchi, toss with sauce and add caviar and crab and chives, adjust seasoning top with persillade breadcrumbs & pickled Fresnos and serve.