Cooking at home a lot right now? And missing Nashville, of course. Bring a taste of Music City into your homes with this collection of recipes from Nashville restaurants and chefs. Cook these dishes at home, and enjoy them with your loved ones. When you're ready to travel, come to Nashville, eat at these restaurants, and see how yours compares to the original.
We hope these recipes provide you with comfort, inspiration, and a taste of Music City. Most importantly, we hope they bring you a bit of joy.
Each week, we'll feature a complete Nashville meal with recipes for an appetizer or side dish, entree, dessert, and a beverage. So come back every week to try the new batch of Nashville recipes. If you just can't wait a week and want to cook all the recipes tonight, view the complete Recipe Notes cookbook (you can even print it as the star of your cookbook collection!).
When you do make these dishes, show us! Share a picture of your final product on social media using the hashtag #NashvilleRecipes for a chance to be featured here.
Now get cooking!
- 12 to 16 oz. tortilla chips (1 large bag)
- One 3 to 4 lb smoked or rotisserie chicken, shredded (about 2 cups of meat)
- 1 cup grated American cheese
- 1 cup Bastion Queso, warm
- ½ cup pickled jalapeno slices
- ½ cup Pickled Red Onions
- ½ cup sliced black olives
- 2 radishes, thinly sliced
- ½ cup chopped cilantro
- ½ cup sour cream
- ½ cup crumbled cotija cheese
- 1 cup Raw Tomatillo Salsa
- Black Hot Sauce
BASTION QUESO (MAKES 2 CUPS)
- 1 cup whole milk 1 cup beer (nothing hoppy)
- 2 TBSP pickled jalapeno brine
- 1 lb Velveeta Queso Blanco, shredded
RAW TOMATILLO SALSA (MAKES 2 CUPS)
- 1 pound tomatillos (about 6 medium)— husks removed, washed and quartered
- ½ small white onion, diced
- 1 large jalapeno pepper (with or without seeds), coarsely chopped
- 1 large garlic clove, chopped
- 1 TBSP kosher salt
- 2 tsp sugar
BLACK HOT SAUCE (MAKES 11/2 CUPS)
- 11 small white onion, cut into ½-inch slices
- 1 large poblano pepper
- 3 jalapeno peppers
- 3 serrano peppers
- 3 habanero peppers
- 1 bulb roasted garlic, separated into cloves
- 1 TBSP honey Kosher salt, to taste
- 2 tsp sugar
In a large saucepan, combine the milk, beer and jalapeño brine. Bring to a simmer over medium-high heat, then whisk in the Velveeta until it’s melted and glossy. Keep warm until ready to use.
Raw Tomatillo Salsa
In a blender, combine the tomatillos, onion, jalapeño and garlic. Stir in the salt and sugar and refrigerate until ready to use, up to 3 days.
Black Hot Sauce
Prepare a hot grill or preheat the broiler to high. Grill (or broil) the onions and peppers, turning frequently, until blackened all over, removing the smaller peppers as they’re finished (the poblanos will take the longest). When the peppers are cool enough to handle, discard the stems and seeds (or leave the seeds in if you like a very spicy salsa). Transfer the peppers to a blender, add the garlic and honey and blend at high speed until the sauce is smooth; season to taste with salt. Refrigerate until ready to use, up to 1 week.
Preheat the oven to 400°. Arrange half of the chips on a rimmed baking sheet. Scatter half of the chicken and American cheese over the chips. Repeat to form a second layer of chips, chicken and cheese. Bake until the cheese has melted, about 5 to 7 minutes. Pour a generous amount of queso over the chips. Arrange the remaining toppings over the chips and serve with the tomatillo salsa and hot sauce on the side and/or drizzled over the chips.
From Cafe Roze
- 4 ripe avocados
- 1/2 cup navy beans or cannellini Beans (cooked or canned)
- ½ tsp Garlic, finely chopped
- 2 TBSP Tahini Zest of half a lemon
- 3 TBSP lemon juice 2
- TBSP extra virgin olive oil
- Salt to taste
Slice the avocados in half, remove pits and skins and scoop them into a food processor. Add the beans (drain and rinse if using canned), garlic, tahini, lemon juice and zest. Blend all ingredients until smooth and slowly add the olive oil and salt to taste.
Serve with pita or your favorite toasted bread.
Hot Chicken Spice & Tender Recipe
From Nashville Sounds and Centerplate
- 4 cups all purpose flour
- ½ cup Hot Chicken Spice divided
- 6 whole eggs
- 12 jumbo fresh chicken tenders
- 1 cup olive or canola oil
- 2 qts frying oil (peanut, canola or vegetable)
- ¼ cup Hot Chicken Spice (for finishing)
HOT CHICKEN SPICE
- ½ cup Cajun spice
- 1 TBSP cayenne
- 4.5 TBSP jalapeno powder
- ¾ cup dark chili powder
- 4.5 TBSP Old Bay
- 2 tsp granular garlic
- 2 tsp granular onion
- 3 tsp ground black pepper
- 1 TBSP season salt
- 1 TBSP dark brown sugar
- ½ cup Hungarian paprika
- Mix together well & store in an airtight container
In a shallow pan or zip top bag combine the flour and ¼ cup of hot chicken spice.
In a shallow pan or a bowl crack and whisk the eggs until blended.
In a heavy medium sized pot heat the 2 qts of fry oil carefully. Use a thermometer to hold the temperature at 325 degrees.
Dredge the chicken in the flour, shake then dip in the whisked egg. Transfer back into the flour and coat well. Shake off excess flour and allow them to sit on a tray or plate for 3-4 minutes.
In a small sauce pot heat the 1 cup of oil to 200 degrees, remove from heat and carefully whisk in the second ¼ cup of hot chicken spice. Set aside and allow to cool.
Carefully lower the breaded tenders into the 325 degree oil SLOWLY until all 12 have been added.
Fry for 3 ½-4 minutes or until golden brown and internal temperature reaches 165 degrees.
Remove from the pot using tongs or a metal slotted spoon and transfer to a plate or tray lined with paper towel.
Dip each tender into the hot chicken oil mixture OR toss in a bowl. Transfer the tenders to slices of bread or onto a plate. Sprinkle the remaining ¼ cup of hot chicken spice over the chicken.
Banana Creme Pie with Christie Cookie Crust
From Hattie B's Hot Chicken
- 2 very ripe bananas
- 1 cup + 1 TBSP heavy cream
- 1/4 cup milk
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 2 TBSP cornstarch
- 3 egg yolks
- 1 tsp powdered gelatin
- 6 TBSP unsalted butter (divided)
- 25 drops McCormick's yellow food coloring
- 1 cup confectioner's sugar
- 10 Christie Cookies (Nashville Hot)
- 1 cup liquid egg whites
- 1/4 cup granulated sugar
- 1 TBSP vanilla extract
Melt 3 tablespoons of butter in a sauce pan. Set aside and let cool at room temperature.
The very ripe bananas, 1/3 cup of cream, milk, sugar, salt, cornstarch, and egg yolks go into a blender. Puree until smooth.
Put the mixture in a medium-size saucepan. Clean the blender.
Bloom the gelatin in cold water. You will only need about 3 tablespoons of cold water. Sprinkle the gelatin on top of the surface of the water, do not dump it in or it will not bloom properly.
Whisk the mixture over medium-low heat. As the banana mixture heats up, the color will darken and the cornstarch will thicken.
When the mixture comes to a boil, continue whisking for 2 more minutes. The mixture will resemble glue, bordering on cement, with a color to match.
Dump the contents of the pan into your clean blender. Add the melted butter and the gelatin and puree until the mixture is smooth and completely incorporated.
Color the mixture with yellow food coloring until it is bright, cartoon- banana yellow. If you don't add the food coloring the end result will be an off- white/tan/ gray/ brownish color thats not appealing and that doesn't resemble the color of a banana. It usually takes about 25 drops. Blend until food coloring is completely incorporated.
Transfer the contents of the blender to a container. Cover the surface with plastic wrap to prevent any skin forming, and refrigerate for 30-60 mins or as long as it takes to cool the mixture completely.
Using a whisk, whip the remaining 3/4 cup of cream and confectioners’ sugar in a mixing bowl until medium-soft peaks form. Then add the cold banana mixture straight into the mixing bowl and whisk until banana and creme mixture come together.
Make Crust: Melt remaining 3 tablespoons of butter in a sauce pan.
Using a food processor, pulse Christie Cookies thoroughly. Next add the melted butter until completely incorporated.
Be sure mixing bowl and whisk are clean and free of oily residue, and fit on stand mixer.
Add egg whites and beat on medium for 30 seconds, or until frothy.
Stop mixer and add sugar and vanilla extract.
Mix at medium speed until sugar is incorporated, then increase speed to high and continue beating until whites are voluminous and shiny, with stiff peaks.
Use immediately or cover and refrigerate up to 30 minutes.
Take the Christie Cookie crust and pad the mixture evenly across your pie dish. Using a one cup measure, press the mixture so that it is evenly distributed.
Pour a quarter of the banana creme into the cookie pie shell and spread it around with a rubber spatula
Top the creme with a nice, full layer of slice bananas (2 bananas).
Take the rest of the banana creme and layer this on top of the sliced bananas.
Take another 2 bananas and layer them around the top. Top the pie with the meringue, and torch the meringue so that it has golden brown peaks.
Refrigerate until completely cold.
From The Virgin Hotel
By Mary Jones, General Manager of The Pool Club at Virgin Hotels Nashville
- 1 ½ oz. Belvedere Vodka
- ¼ oz. lemon juice
- ¾ oz. lavender syrup
Pour all the ingredients into a cocktail shaker and shake over ice.
Strain all the liquid into a champagne flute.
Top it off with your favorite sparkling rosé.
Want to see more Nashville recipes?
View the complete Recipe Notes cookbook and start cooking like a local Nashville chef!
Are you proud of the Nashville dish you made from scratch? Take a picture of your final product and share it with us on social media using the hashtag #NashvilleRecipes for a chance to be featured on this webpage.