Local Chefs Share Their Favorite Comfort Food Recipes

You’re stuck at home with cancelled reservations and have ordered dinner via Postmates maybe one too many nights this week. With so much extra time on your hands, why not take this as an opportunity to whip up something delicious in your own kitchen?

We asked a few local chefs to share their ultimate comfort food recipes. Try them out for yourself, and enjoy some of Nashville’s favorite dishes right at your own table. 

Pork Poppers

Courtesy of Brian Landry, Marsh House 

Ingredients: 

• 1½ lbs pork tenderloin
• ¼ cup creole seasoning  
• 3 pickled jalapeños, sliced thin
• 10 strips thick-cut smoked bacon
• 4 oz cream cheese 
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• salt and pepper to taste
• 6 oz cane syrup
• 6 oz sherry or balsamic vinegar 

Directions: 

• Rub the pork tenderloin with creole seasoning. 
• Sear the tenderloin in a minimal amount of oil in a cast-iron skillet just until a crust forms. 
• Place the tenderloin in the refrigerator, then cut into ¼-inch by two-inch strips.
• Wrap each piece of tenderloin around a slice of pickled jalapeño, then wrap a piece of bacon around the pork. 
• Skewer the poppers with a bamboo skewer.
• Allow the cream cheese to soften at room temperature. 
• Once soft, mix in the herbs and season with salt and pepper. 
• Add the cane syrup and vinegar to a small sauce pot. 
• Reduce the syrup vinegar mix by half. 
• Grill the skewered poppers until the bacon is crispy and lightly charred. 
• Smear some of the cream cheese in a line on a plate. 
• Remove the poppers from the skewer and place on top of the cream cheese.
• Drizzle some of the cane syrup over the poppers.

Cauliflower Steak with Piquillo Sofrito, Garlic Cream, and Almond Crumb 

Courtesy of Nathan Duensing, Marsh House 

Cauliflower

Ingredients: 

• 1 head cauliflower
• 1 tablespoon extra-virgin olive oil 
• 1 garlic clove, smashed
• 2 thyme sprigs
• salt and ground white pepper to taste 
• piquillo sofrito (recipe below)
• garlic puree (recipe below)
• almond crumb (recipe below) 

Directions: 

• Preheat the oven to 425° F. 
• Cut the cauliflower in half, then trim the sides so they lay flat. 
• Lightly rub the cauliflower with olive oil, salt, and pepper. 
• Place on a sheet pan and put into the oven. Roast for 10 minutes, then flip and cook for 15 minutes. 

Piquillo sofrito

Ingredients: 

• 6 oz onion, diced medium-sized pieces (about half of a medium-sized onion)
• 4 cloves garlic, sliced 
• ½ cup extra-virgin olive oil
• 1 piquillo pepper, diced medium (1 roasted red pepper can be substituted)
• 1½ teaspoon salt
• ½ teaspoon smoked paprika 

Directions: 

• In a large pot, add olive oil. Once the oil is hot, add the onion. Cook over low heat for 15 minutes. 
• Add garlic and continue cooking for 15 minutes.  
• Add piquillo peppers, salt, and paprika. 
• Stir frequently until jam-like, approximately one hour. 
• Strain.

Garlic pureé

Ingredients: 

• 8 cloves garlic 
• 1 cup heavy cream
• Salt, as needed 

Directions: 

• Peel garlic cloves and make sure to remove any bottoms from the garlic. 
• Add garlic to a stainless-steel pot and cover the garlic with one inch of cold water. 
• Over medium heat, bring garlic to a simmer. Once simmering, remove garlic and discard hot water and refill with cold water. Complete this step three times. 
• Repeat this step one more time, using heavy cream until the cloves are just covered. Add salt to taste and slowly bring to a simmer. Allow to steep 15 minutes until fully tender, but not falling apart. Do not scorch or brown. 
• Add the garlic cream to a blender. Puree until smooth, and check the seasoning before serving. 

Almond crumb

Ingredients:

• 1 teaspoon lemon zest, chopped
• 1 garlic clove, microplaned or thinly sliced 
• 1 ½ cup panko breadcrumbs
• 3 tablespoons butter 
• 1 teaspoon salt 
• 1 tablespoon parsley, chopped
• ¾ cups almonds, very finely chopped 

Directions: 

• Heat a large sauté pan over medium heat. Once the pan is warm, melt the butter until it almost begins to brown. 
• Add lemon and garlic clove and cook, mixing for 30-45 seconds. The rawness should be cooked out. 
• Add panko breadcrumbs and salt, mixing constantly to not burn the breadcrumbs. Mix and toss until the breadcrumbs are golden to deep golden brown. Toss parsley in at the end. 
• Immediately spread out on a sheet tray lined with parchment paper and allow to cool to room temperature. 
• Once cooled, mix in chopped almonds. 

Black Bean Sweet Potato & Coconut Sour Cream Chili 

Courtesy of Mee McCormick, Pinewood Kitchen & Mercantile 

Chili: 

Ingredients:

• ½ lb organic boneless skinless chicken breast, cut into 1¼-inch pieces
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 1 jalapeño pepper, seeded and chopped 
• 4 cloves of garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin 
• 2 cups cooked black beans or two 15-oz cans of black beans, rinsed and drained, divided
• 2 small sweet potatoes, peeled and cubed 
• 2 cups tomato sauce or crushed tomatoes
• 4 cups chicken bone broth or veggie broth, divided
• 2 tablespoons miso paste diluted in a ¼ cup water or broth 

(Vegan version: Add more beans, more sweet potatoes, and toss in a few mushrooms.)

Directions:

• Toss the chicken with sea salt and black pepper. 
• In a large saucepan over medium heat, heat up one tablespoon of oil. 
• Brown the chicken on all sides, remove from the pan, and set aside. 
• Add the remaining oil and the onion to the pan. 
• Sauté the onion until tender. 
• Add jalapeño, garlic, oregano, and cumin; stir over heat for two more minutes. 
• Return the chicken to the pan and add the beans, sweet potatoes, tomato sauce/crushed tomatoes, and broth. 
• Simmer for 25 minutes uncovered. 
• Add more water or broth for a more soup-like consistency. 
• Add the diluted miso and stir. 
• Serve with optional toppings (avocado slices, cherry tomatoes, coconut sour cream, regular sour cream, chopped fresh cilantro). 

Coconut sour cream: 

Ingredients:

• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons lemon juice 
• ¼ teaspoon apple cider vinegar
• 1/8 teaspoon sea salt 

Directions:

• Open the can of coconut milk with the can upside down. Drain off the liquid, which is coconut water, and save for other uses. 
• Scrape the thick coconut cream directly into a blender or food processor. 
• Add the remaining ingredients and blend until smooth and creamy. 
• Transfer to a dish with a cover and store in the fridge. 

Bourbon Banana Bread Pudding 

Courtesy of Chelsea Knight & Kraig Hansen, Fable Lounge 

Ingredients:

• 2 tablespoons butter 
• 5 cups baguette or any leftover bread
• 2 cups half-and-half
• ½ cup whole milk 
• 3 large eggs
• ½ cup brown sugar 
• 3 tablespoons bourbon
• ½ tablespoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon salt 
• 3 bananas

Directions: 

• Cut the baguette or leftover bread. Place in a bowl and set it to the side. 
• Mash your banana and mix together all ingredients, except for the butter. 
• Once everything is mixed together, pour it all over the bread so that the mixture evenly coats the bread. 
• Let sit in the fridge for one hour. 
• After it has soaked up all the bourbon-banana goodness, it’s time to bake. 
• Grab a baking dish and cover with butter, so nothing sticks. (An 8 x 8 x 2-inch pan is suggested. Or, you can put the mixture in muffin tins and make individual banana puddings.)
• Bake at 350° F for 35-45 minutes. If using a muffin tin, bake for 20-25 minutes. You want them to be set, but a little gooey in the center. 

Bird in a Blanket

Courtesy of Bart Pickens, Party Fowl 

Ingredients: 

• 2 cups flour
• ¼ cup sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• 2 cups buttermilk
• 1/3 cup melted butter 
• 3 eggs
• 2 teaspoons vanilla extract 
• 2 cups heavy cream
• 4 tablespoons butter 
• 1 tablespoon garlic
• 2 tablespoons green onion
• 2 tablespoons parsley 
• 1 teaspoon salt 
• 2 teaspoons smoked salt
• 3 tablespoons roux
• 3 cups pulled chicken 

Directions: 

Pancakes:

• In a large bowl, mix flour, sugar, baking powder, salt, buttermilk, melted butter, eggs, and vanilla extract. 
• Heat a lightly oiled griddle or frying pan over medium-high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. 

Cream sauce: 

• In a large bowl, combine heavy cream, butter, garlic, green onion, parsley, salt, and smoked salt. 
• Bring ingredients to a boil. 
• Add roux. 
• Fold in chicken. 

Bird in a blanket: 

• Add 1/3 cup of cream sauce to each pancake. 
• Roll pancake. 
• Top with another 1/3 cup cream sauce. 
• Serve with breakfast potatoes or a side of your choice. 

‘za Whipped Ricotta Dip

Courtesy of Karl Worley, ‘za

Ingredients:

• 1 cup whole milk ricotta
• 1 tablespoon extra-virgin olive oil
• 1 lemon, for zest and juice
• ½ teaspoon kosher salt
• ¼ cup honey
• pita bread or freshly baked pizza dough 

Directions:

• Combine the ricotta, olive oil, lemon zest, lemon juice, and salt in a food processor with metal blade. 
• Blend for two minutes or until smooth. Stop a couple of times to scrape down the sides to make sure all of the ricotta is whipped. 
• If not using right away, store in the refrigerator. 
• When ready to serve, place whipped ricotta in bowl and pour the honey on top. 
• Serve with freshly baked pizza dough or warmed pita bread. 

Family Reserve Biscuits 

Courtesy of Karl Worley, Biscuit Love

Ingredients: 

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons butter, very cold 
• 2 tablespoons lard, very cold (can be substituted with butter)
• 1 cup full-fat buttermilk
• 2/3 cup heavy cream

For shaping:

• 1½ cups all-purpose flour
• 4 tablespoons butter, melted 

Directions: 

• Preheat the oven to 425° F. 
• Butter the bottom and sides of an eight-inch cast-iron skillet. 
• Mix together dry ingredients.
• Grate the cold butter and lard into the dry ingredients and toss to distribute.
• Pour the buttermilk and cream into the dry ingredients and mix until just barely combined. It should resemble cottage cheese. 
• Use a four-ounce scoop or spoon to place one dollop of dough into a bowl with the remaining flour. 
• Sprinkle flour on top. Pick up dough ball and gently shake off excess flour. 
• Place into the skillet very close together. 
• Bake for 20 minutes until golden-brown and set. 
• Pour melted butter over biscuits as soon as they are out of the oven. 

Dixie Chicken Wings

Courtesy of Pat Martin, Martin’s Bar-B-Que Joint

Ingredients:

• 8 cups peanut oil 
• 3 lbs chicken wings
• 3 tablespoons Martin’s Dixie Rib Rub
• Martin’s Alabama White Bar-B-Que Sauce 

Directions: 

• Using a fryer or a heavy-bottomed Dutch oven, heat oil to 375° F.
• Working in batches, fry a few chicken wings at a time until golden, crispy, and cooked through, about three minutes. Remove from the hot oil and place in a large metal or glass bowl.
• While still hot, sprinkle the Dixie Rib Rub over the wings and toss to fully coat.
• Serve with Martin’s Alabama White Bar-B-Que Sauce for dipping. 

French Sunrise

Courtesy of Stateside Kitchen at Dream Nashville

Cornmeal waffle batter (or find your favorite ready-to-make waffle mix)

Ingredients:

• 3/8 cup warm water
• ½ tablespoon instant dry yeast
• 1½ cup warm milk
• 3/8 cup melted butter
• ¼ tablespoon kosher salt
• ½ tablespoon sugar
• 1¾ cup all-purpose flour
• ¼ cup cornmeal
• 2 eggs, separated 
• ½ teaspoon baking soda 

Directions: 

• Place water and yeast in a bowl and allow yeast to bloom, about five minutes. 
• Add remaining ingredients except eggs and baking soda and mix together with a wire whisk. Cover and proof for eight hours at room temperature. 
• Whisk egg whites until soft peaks form. Fold in egg yolks and baking soda with a rubber spatula, while being careful not to overmix. 

Fried chicken flour

Ingredients: 

• ¼ gallon all-purpose flour
• 1/8 cup onion powder
• 1/8 cup granulated garlic
• ¾ tablespoon cayenne
• 1½ tablespoon smoked paprika
• 1 tablespoon poultry magic seasoning
• ¾ tablespoon kosher salt

Directions:

• Combine all ingredients. 

Spicy honey

Ingredients: 

• ½ cup honey
• 4 teaspoons spicy bean paste
• ¼ tablespoon salt
• ¾ tablespoon poultry magic seasoning 

Directions: 

• Mix all ingredients.    

Assembly

Ingredients: 

• 6 chicken breasts
• 6 slices Havarti cheese
• 6-8 eggs, whisked
• 6 eggs, sunny side up
• ¼ cup whole milk
• non-stick cooking spray 
• waffle batter
• spicy honey
• parsley, finely chopped
• canola oil 

Directions: 

• Coat chicken breasts in egg wash (whisked eggs with a splash of milk) then dip in cornmeal waffle batter.
• In a deep-fat fryer, heat oil to 375° F. You can also use a cast-iron pan with a few inches of oil. Working in batches, fry chicken, a couple pieces at a time, until golden-brown, and a thermometer inserted into the chicken reads 165°, about seven to eight minutes on each side. Drain on paper towels. 
• Reheat waffle iron and spray with non-stick cooking spray once heated. Pour mix onto waffle iron. Cook until golden-brown. 
• Place chicken on top of the waffle.
• Place a slice of Havarti on top of the fried chicken. 
• Fry a sunny side up egg and place on top of the cheese. 
• Drizzle the spicy honey on top and garnish with chopped parsley.