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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt Lee and Ted Lee
Notes about this book
Notes about Recipes in this book
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Ginger lemonade
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adrienneyoung on July 24, 2011
Better the second day: ginger needs time to develop.
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Pickled grapes with rosemary and chiles
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eselque on July 03, 2011
Fantastic all around.
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Field pea salad with gingered beets and lemon
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minerva on April 08, 2013
Came out a little bland at first, we added more mustard, cayenne, and pepper. Be careful not to let the peas (here, black eyed) get too mushy in cooking as we did.
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Roasted parsnips with mint
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tsusan on October 22, 2009
prep time doesn't account for chopping parsnips (interminable). Cook time more like 40 in half-sheet pan, but awesome flavor.
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Braised carrots with tarragon and lime
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tsusan on October 21, 2009
needed extra wine, steamed away too fast. Texture good. lime-tarragon relieved one-dimensionality of sweet carrots
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Pork loin chops with mushroom chutney
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love2laf on February 03, 2010
I only made the chutney from this recipe, and not only is it good with pork of any variety, it's tasty on it's own with cheese and crackers.
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Gran's flank steak
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tsusan on October 22, 2009
came out great. bourbon soy marinade has a cool raisiny smell
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Easy shrimp Creole
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adrienneyoung on July 24, 2011
Made as directed. Not impressed. Tasted too much of poblano, not enough of other ingredients. Seemed like a bit of a one-note wonder.
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tsusan on October 21, 2009
used 3 big tomatoes instead of 5, 2 cups was 1 1/2 tomatoes. Tomatoes took much longer than 8 minutes to dissolve, went 15 and still didn't. Lovely thick flavors, good idea letting the shrimp cook off the flame and vinegar!.
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Reviews about this book
Reviews about Recipes in this Book
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Radish butter
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Full review
Huffington Post
...hands-down my most-cooked recipe from "Simple Fresh Southern"... Please enjoy responsibly, as you'll want to eat it with a spoon, even though it's mostly butter.
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- ISBN 10 0307453596
- ISBN 13 9780307453594
- Published Nov 03 2009
- Format Hardcover
- Language English
- Countries United States
- Publisher Clarkson Potter
Publishers Text
Check out the Lee Bros 2010 book tour datesAuthors of the award-winning Lee Bros. Southern Cookbook, Matt Lee and Ted Lee grew up in Charleston, South Carolina, immersed in the flavorful traditions--long-simmered gumbos, fish-frying marathons, whole-hog barbecues--that have made southern food the most beloved of American cuisines. But they also came of age in the company of two hardworking parents who enlisted them in making dinner happen. As teens they learned that even the most routine weeknight family meals could be indulgences, as you long as you've got stellar ingredients, some wise kitchen counsel and--perhaps most important-- you're having fun in the kitchen. That's the genesis of The Lee Bros. Simple Fresh Southern-easy, healthy dishes for every day, that don't compromise an ounce of deep southern flavor. Simple Fresh Southern speaks to the way contemporary Southerners cook and eat, with dishes like Garlic-Chile Crabs, Duck with Raspberries and Rosé, Pork Loin Chops with Mushroom Chutney, Pan-Seared Scallops with Butterbean Mash. Oh, and Watermelon Margaritas!
