• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Get Cooking!

Recipes, Kitchen Gadgets, Cookbook Reviews, Gluten Free Recipes...

  • Home
    • Contact
    • About
    • Privacy Policy
    • Sitemap
    • Store
  • Reviews
    • Cookware Reviews
    • Food Reviews
      • Gluten Free Food Reviews
      • Health Food Reviews
    • Bakeware
    • Candy Reviews
    • Coffee Reviews
      • Aerobie AeroPress Coffee and Espresso Maker
      • Coffee Makers & Grinders
    • Cookbook Reviews
      • Cooking Magazines
    • Kitchen Gadgets
    • Small Kitchen Appliances
  • Gifts & Collectibles
    • Candy Bowls
    • Christmas Shopping
    • Coffee Mugs
    • Canister Sets
    • Cookie Cutters
    • Gifts for Coffee Lovers
    • Gifts for Tea Lovers
    • Owls in the Kitchen
    • Pig Collectors
  • Recipe Index
  • How to Be a Better Cook
    • Baked Sweet Potatoes in the Oven
    • Cooking Videos
    • Perfect Baked Potatoes in Your Oven
You are here: Home / Recipes (P-W) / Pork Recipes / Recipes from the Millennium Maxwell House Hotel in Nashville

Recipes from the Millennium Maxwell House Hotel in Nashville

July 14, 2010 By Joi Sigers

I may earn money or products from the companies mentioned in this post. This costs you absolutely no extra money (of course), it simply allows me to maintain the lifestyle my cats are accustomed to!

As Mayberry’s Sheriff, Andy Taylor might say, “Why, who’d have thunk it?”  A vegetarian chef  mastering meat-laden meals of the South?

At the Millennium Maxwell House Hotel Nashville, that’s exactly what has gone down – whether Sheriff Taylor saw it coming or not.

Executive Chef Kevin Randolph has been serving up mouth watering southern fare for over a decade, and one would never guess from biting into his Baby Back Ribs that he doesn’t taste them himself.  The man’s a vegetarian.  Which, I’d guess explains why the second recipe, The Ultimate Veggie Burger is SO outstanding – this, he eats himself!

Having been a chef for 30 years, and a vegetarian for 8, Randolph certainly knows his way around both sides of the kitchen. Below you can find his recipes for Southern Style Baby Back Ribs, as well as for the Ultimate Veggie Burger, courtesy of the Millennium Maxwell House Hotel Nashville.

Southern Style Baby Back Ribs

Ingredients:

2 1-2 lb. Rib Slabs
1 cup brown sugar
1/2 cup molasses
1 tsp. garlic
1 tsp. paprika
1 tsp. onion powder
1 tsp chili powder
1 tbsp BBQ spice
1 tbsp. mesquite seasoning
1/2 tsp. Cheyenne pepper
1 tsp salt
1/2 cup olive oil

Preparation:

Combine all ingredients except for ribs in a large mixing bowl. This will serve as the BBQ Rub.

Grill Baby Back Ribs for about 3 minutes on each side. (Best to grill with open flame using hickory charcoal but a gas grill will do as well.)

Place your ribs on a sheet pan and rub them down on both sides with BBQ rub recipe.

Wrap the whole pan with aluminum wrap and bake in the oven @ 225 degrees for 2.5 hours.

Enjoy with or without sauce.

Ultimate Veggie Burger

Makes twelve 4-inch burgers

Ingredients:

3/4 cup dried brown lentils, rinsed and picked over
2-1/2 tsp salt
3/4 cup bulgur wheat
2 tbsp vegetable oil
2 medium onions, chopped fine (about 2 cups)
1 large celery rib, chopped fine (about 1/2 cup)
1 small leek, white and light green parts only, chopped fine (about 1/2 cup)
2 medium garlic cloves, minced or pressed (about 2 tsp)
1 lb cremini or white mushrooms, cleaned and sliced about 1/4 inch thick (about 6-1/2 cups)
1 cup raw unsalted cashews
1/3 cup mayonnaise
2 cups Panko (Japanese bread crumbs)
Ground black pepper
12 buns for serving

Preparation:

Bring 3 cups water, lentils and 1 teaspoon of salt to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until lentils are just beginning to fall apart (about 25 mins). Drain in fine mesh strainer. Line baking sheet with triple layer paper towels and spread drained lentils over. Gently Pat lentils dry with additional paper towels. Cool lentils to room temperature.

While preparing the lentils, bring 2 cups water and 1/2 teaspoon of salt to a boil in a small saucepan. Stir bulgur wheat into boiling water and cover immediately, let stand off heat until water is absorbed (15-20 mins). Drain in fine mesh strainer, use rubber spatula to press out excess moisture. Transfer bulgur to medium bowl and set aside.

Heat 1 tablespoon oil in 12 inch non-stick skillet over medium heat until simmering. Add onions, celery, leek and garlic; cook, stirring occasionally until golden brown (about 12 mins). Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature (about 20 mins).

Process cashews in food processor until finely chopped (about 15 one-second pulses). Stir into bowl with wheat along with cooled lentils, vegetable-mushroom mixture and mayonnaise. Transfer half of mixture to now empty food processor and pulse until coarsely chopped (about 15-20 one-second pulses). Mixture should be cohesive but roughly textured. Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. Stir in Panko, 1 tsp salt and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 each, shaping each into a tightly packed patty, about 4 inches in diameter and 1/2 inch thick. Set patties on baking sheet (paper towels will absorb excess moisture). Patties can be covered with plastic wrap and refrigerated up to 3 days.

Grill burgers over a medium-hot charcoal fire, or preheat a gas grill on high. Grill until well browned (about 5 mins), flip and grill on opposite side until well browned.

Related Posts on Get Cooking!

Avocado Tacos with Fresh Tomato Salsa From the Cal...
Cookbook Review: The Best 30 Minute Vegetarian Rec...
Greek Recipes and a Greek Revival
Vegetarian Recipe: Baby Spinach, Grape, and Walnut...
Vegetarian Recipe: Raw Hummus Romaine Roll-Ups!
Traditional Thanksgiving Recipes
Lemon Steamed Broccoli
Homemade Vegetable Broth for Thanksgiving Dressing

Filed Under: Pork Recipes, Vegetarian Dishes Tagged With: ribs, vegetarian recipes, veggie burger

Previous Post: « Great Coffee Art Print for My Fellow Coffee Addicts
Next Post: Recipes From the Root Cellar: Italian Wedding Soup Recipe »

Reader Interactions

Primary Sidebar

Welcome to my Food Blog!

My name is Joi ("Joy") and Get Cooking is where I celebrate some of my greatest passions - recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee. Lots of coffee...
  • Email
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search for Recipes and Reviews

What’s New on the Food Blog?

  • On The Go Edamame Tropical Fusion Snacks: Gluten-Free, Low in Sodium, and Delicious
  • Pig Pallet Art Wall Hanging: Pig Collectors, You’ll Love This
  • How to Pick the Freshest Produce (Infographic)
  • The Muffin Tin Cookbook: Fun and Easy Meals Your Family Will Love (Plus a Fish Tacos Recipe)
  • Change Bites: Change Your Plate, Change Your Life (Review)
  • Chocolate Chip Cookies: Simplified and Scrumptious with Bob’s Red Mill Chocolate Chip Cookie Mix
  • Homemade Vegetable Broth for Thanksgiving Dressing
  • Best Fudgy Brownie Frosting Recipe – You’ll Want to Eat it Straight Out of the Pan

Gluten-Free Recipes

Pumpkin Stuffed Green Lentil Cannelloni

Gluten-Free Pumpkin Stuffed Green Lentil Cannelloni

Gluten-Free Lasagna with Explore Cuisine Green Lentil Lasagna Noodles

Easy Gluten-Free Lasagna with Explore Cuisine Green Lentil (No Boil!) Noodles

Tostadas with Refried Beans and Tomatoes

Fast & Easy Summer Meal: Meatless Tostadas

Gluten-Free White Chocolate and Pecan Cookies

Gluten Free Cranberry Pecan Cookies

Gluten Free Pecan Sandies

Gluten Free Pecan Sandies Recipe

Gluten Free Strombolis

Gluten Free Strombolis With Bob’s Red Mill Gluten Free Pizza Crust Mix

Footer

Pig Bowl


Pig Bowl

Subscribe to Get Cooking

Fill in the form below to receive updates through e-mail whenever something new has been added to the food blog.



Powered by FeedBlitz

  • Email
  • Instagram
  • Pinterest
  • Twitter

Whether you need to contact me for advertising, reviews, recipes, or simply to say, “Hi!,” I look forward to hearing from you.

Contact me through e-mail at joisigers@aim.com and connect with me through social media (see above).

I do not claim to have taken all of the photographs on this website. I did not take any of the “product” or “affiliate” merchandise photos, nor do I claim to own them. If you are a photographer that sees something you want removed, simply e-mail me!

Copyright © 2018 Get Cooking Food Blog   xml sitemap   Privacy Policy   Color Me Gluten Free!