Butcher on the Block with Chef Matt Moore

By Margaret McSweeney | July 19, 2023 |

As the grandson of a Butcher, Chef and Southern Gentleman Matt Moore’s passion for meat is literally in his bones. As the author of the acclaimed A Southern Gentleman’s Kitchen, South’s Best Butts and Serial Griller , Chef Moore shares his rich legacy of recipes and methods for both ‘low and slow’ or ‘fast and hot’ cooking .

On a recent Kitchen Chat, Chef Moore shares his latest book , Butcher on the Block and celebrates the local Butcher as a culinary hero with stories, coveted family recipes, and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables, and trimmings all around the globe.

We always look forward to our visits with Chef Matt Moore on Kitchen Chat and his reminder that shopping should create community, and “knowing the butcher builds bonds of trust” that reward us at dinner time.

How exciting to actually visit Maison Maillard in Antibes, one of the featured people and places in Butcher on the Block. Here is a fun photo of me with Amuary and Christophe at Maison Maillard. Enjoy Chef Moore’s discussion about Maison Maillard and why it is a special place.

Here is a delicious recipe from Butcher on the Block for you to enjoy by Cara Mangini, the Vegetable Butcher, a friend of Kitchen Chat. Recipe is reprinted with permission from Butcher on the Block by Matt Moore (Harvest, an imprint of HarperCollins Publisher, May 2023).

Zucchini-Herb Fritters and Carrot-Pine Nut Yogurt with Chile Oil
Serves 6

Hands on: 1 hour
Total: 1 hour 15 minutes
I’m a sucker for anything crunchy, crispy, and fried—even vegetables. Author of The Vegetable Butcher
Cara Mangini recommends using a box grater or handheld grater with large holes, as it can quickly shred
a bunch of zucchini, potato, and carrots into the perfect base for this recipe. To up the ante, these little
guys are packed with herbs, such as mint, dill, and parsley, and fried until they are crisp on the outside
and tender in the middle. If you choose, you can enjoy them on their own with a squeeze of lemon on
top, but I’m a big believer in the Carrot–Pine Nut Yogurt that Cara shared from her trips to Turkey. It also
doubles as a dip to enjoy with crudités and flatbread or pita chips. Alternatively, simply sub with Greek-
style yogurt mixed with grated garlic and a squeeze of lemon.

2 large eggs
½ cup all-purpose flour, plus ¼ cup, as needed
1½ teaspoons fine sea salt
¼ teaspoon fresh-cracked black pepper
1 teaspoon chili powder
½ teaspoon aleppo pepper, or ¼ to ½ teaspoon crushed red pepper
½ teaspoon ground cumin
3 small zucchini (about 1 pound), trimmed
1 russet or Yukon gold
potato (10 to 12 ounces), peeled
2 small carrots (about 4 ounces), trimmed and peeled
½ cup loosely packed mint leaves, minced
½ cup loosely packed parsley, minced
½ cup loosely packed dill, minced
1 cup canola oil
Carrot–Pine Nut Yogurt with Chile Oil (page 127), to serve