Garth Brooks and Trisha Yearwood are making magic happen at a Nashville bar.
“If you don’t come to Friends Inn Low Places Bar for cold beer, honky-tonk and music, Trisha Yearwood’s food is there,” Brooks said of the bar, which opened March 7. Ta. ”
Named after his 1990 hit song, the four-story venue features a retractable stage repurposed from his 1997 Central Park concert. Musical elements will be featured in the bar, thanks to Brooks’ touring production staff who originally designed his second floor. Visitors can see photos of Brooks’ rich career on the walls and other artifacts. Upstairs, a rooftop “oasis” with 10-foot-tall palm trees offers views of the downtown Nashville area.
“There’s a lot of love put into this building,” the Grammy winner said.
According to his wife, Grammy Award winner Trisha Yearwood, just as much love went into developing the recipe.
“You can’t have a Garth Brooks bar and not have Trisha’s food in there,” she said.
The menu includes Brooks’ lettuce-less Cobb salad (“I just added all the good things”), chicken tenders, and sour cream pound cake, which was served at the couple’s 2005 wedding. Some recipes come from Yearwood’s cookbook, she said, such as the spicy chili, which is “true to the roots of Nashville hot chicken.”
jen cosey
Trisha Yearwood’s Nashville Hot Chicken Chili
1 cup vegetable oil
3 tablespoons cayenne pepper
2 tbsp.light brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt, divided
2 medium carrots, peeled and chopped
1 medium yellow onion, finely chopped
2 pounds ground chicken
2 cans (15.5 oz) cannellini beans, drained and rinsed
1 can (14 oz) diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream (for serving)
1/4 cup drained and chopped bread and butter pickles
1. In a small saucepan, combine oil, cayenne pepper, brown sugar, paprika, garlic powder, and 1 teaspoon salt. Cook over low heat until the spices penetrate the oil, 1 to 2 minutes.
2. Heat 1/4 cup of the spiced oil in a large Dutch oven over medium heat. Add carrots and onions and stir. Cook, stirring occasionally, until vegetables are soft and beginning to brown, about 6 minutes. Add chicken and remaining 1 teaspoon salt. Cook, breaking up the chicken with a wooden spoon, until golden brown, 7 to 8 minutes.
3. Stir in beans, tomatoes, hot sauce, and 2 tablespoons of spiced oil. Bring to a boil over high heat. Add stock, stir and bring to a boil. Place the lid slightly ajar to allow steam to escape. Reduce heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
Four. Place the chili peppers in a bowl. Top each with a generous dollop of sour cream, sprinkle with chopped pickles and drizzle with a little spicy oil. Reserve the remaining spice oil for another use.
service: 6
Active time: 45 minutes
total time: 45 minutes
