Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

Search this book for Recipes »
    • Categories: Rice dishes; Appetizers / starters; Side dish; American South; Korean; Vegan; Vegetarian
    • Ingredients: long-grain rice
    • Categories: Sauces, general; Cooking ahead; Cooking for a crowd; American South; French; Korean
    • Ingredients: mayonnaise; shallots; pickled okra; prepared horseradish; tarragon; parsley; whole grain mustard; Worcestershire sauce; tomato ketchup; sweet paprika; ground cayenne pepper; oranges; lemons; Tabasco sauce
    • Categories: Rice dishes; Sauces for meat; Appetizers / starters; Main course; American South; Korean
    • Ingredients: ground lamb; oregano; marjoram; rosemary; pimentón; onions; cumin seeds; tomatoes; dry white wine; tomato paste; fresh ginger; bay leaves; yogurt; long grain rice; scallions
  • Orange lamb-liver pâté
    • Categories: Dips, spreads & salsas; Appetizers / starters; American South; Korean
    • Ingredients: brown mustard seeds; yellow mustard seeds; dry white wine; apple cider vinegar; honey; lamb livers; onions; bourbon; sherry vinegar; oranges; heavy cream; bread
    • Accompaniments: Pickled chai grapes
    • Categories: Stews & one-pot meals; Main course; American South; Korean
    • Ingredients: onions; carrots; celery; button mushrooms; jalapeño chiles; bourbon; tomato ketchup; soy sauce; balsamic vinegar; sorghum; black bean paste; dark chocolate; chicken stock; lamb shoulder
    • Categories: Sauces for meat; Stews & one-pot meals; Main course; American South; Korean
    • Ingredients: raw cashew nuts; onions; fresh ginger; garam masala; smoked paprika; cumin seeds; turmeric; chicken stock; lager beer; coconut milk; limes; lamb shanks; rice
    • Accompaniments: Roti
    • Categories: Spice / herb blends & rubs; Grills & BBQ; Lunch; Main course; Picnics & outdoors; American South; Korean
    • Ingredients: dry mustard; smoked paprika; ground cumin; garlic powder; ground cayenne pepper; lamb shoulder; apple cider vinegar; soy sauce; Tabasco sauce
    • Accompaniments: Lardo cornbread; Fried pickles
  • Cinnamon-honey roast leg of lamb
    • Categories: Dressings & marinades; Main course; American South; Korean
    • Ingredients: buttermilk; onions; fresh ginger; lemons; cumin seeds; caraway seeds; fennel seeds; leg of lamb; honey; oranges; ground cinnamon
    • Accompaniments: Curried corn griddle cakes with sorghum-lime drizzle
    • Categories: Sandwiches & burgers; Main course; American South; Korean; Malaysian
    • Ingredients: buttermilk; onions; fresh ginger; lemons; cumin seeds; caraway seeds; fennel seeds; leg of lamb; honey; oranges; ground cinnamon; cucumbers; yogurt; hot sauce; all-purpose flour; ground cumin
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    • Categories: Dressings & marinades; Main course; American South; Korean; Vietnamese
    • Ingredients: lamb loin chops; honey; fish sauce; grapeseed oil; bourbon; soy sauce; garlic; ground coriander; white pepper; limes; cilantro; shallots; corn oil
    • Accompaniments: Edamame hummus
    • Categories: Side dish; American South; Korean; Vietnamese; Vegan; Vegetarian
    • Ingredients: shallots; corn oil
    • Categories: Grills & BBQ; Sandwiches & burgers; Dressings & marinades; Appetizers / starters; American South; Korean
    • Ingredients: onions; soy sauce; sesame oil; mirin; fresh ginger; roasted sesame seeds; dried red pepper flakes; lamb hearts; canned chipotle chiles in adobo sauce; romaine lettuce; jalapeño chiles; cilantro; red cabbage; sweet rice flour; red onions; carrots; green-skinned apples; fish sauce; garlic; bacon
    • Categories: Main course; Cooking ahead; American South; Korean
    • Ingredients: kosher salt; lamb belly; rosemary; hickory chips
  • Spinach salad with spiced pecans, lamb bacon, Clemson blue cheese and bourbon vinaigrette
    • Categories: Dressings & marinades; Salads; Main course; American South; Korean
    • Ingredients: kosher salt; lamb belly; rosemary; hickory chips; bourbon; apple cider vinegar; maple syrup; spinach; pecans; green-skinned apples; French breakfast radishes; blue cheese
    • Categories: Curry; Spice / herb blends & rubs; Main course; Cooking ahead; Cooking for a crowd; Entertaining & parties; American South; Korean
    • Ingredients: leg of lamb; kosher salt; garlic; fresh ginger; coconut milk; tomato purée; soy sauce; ground cayenne pepper; garam masala; ground cumin; ground coriander; turmeric
    • Categories: Curry; Spice / herb blends & rubs; Cooking ahead; American South; Korean
    • Ingredients: garlic; fresh ginger; coconut milk; tomato purée; soy sauce; ground cayenne pepper; garam masala; ground cumin; ground coriander; turmeric
    • Categories: Curry; Spice / herb blends & rubs; Dressings & marinades; Main course; Cooking ahead; Entertaining & parties; American South; Korean
    • Ingredients: garlic; fresh ginger; coconut milk; tomato purée; soy sauce; ground cayenne pepper; garam masala; ground cumin; ground coriander; turmeric; leg of lamb; kosher salt; tarragon; rice vinegar; fennel; dried apricots; pine nuts
  • Rice bowl with beef
    • Categories: Egg dishes; Quick / easy; Rice dishes; Appetizers / starters; Main course; American South; Korean
    • Ingredients: corn; chili powder; fresh ginger; soy sauce; sesame oil; beef flatiron steaks; onions; collard greens; apple cider vinegar; eggs; long grain rice; mayonnaise; shallots; pickled okra; prepared horseradish; tarragon; parsley; whole grain mustard; tomato ketchup; Worcestershire sauce; sweet paprika; ground cayenne pepper; oranges; Tabasco sauce
    • Categories: Egg dishes; Sauces, general; Appetizers / starters; Cooking ahead; American South; Korean
    • Ingredients: beef eye of round; shallots; parsley; sesame oil; eggs; brioche; limes; arugula; strawberries; onions; apple cider vinegar; soy sauce; distilled vinegar; ground ginger; white pepper; smoked paprika; ground cumin; ground cloves
    • Categories: Sauces, general; Cooking ahead; American South; Korean; Vegan; Vegetarian
    • Ingredients: strawberries; onions; apple cider vinegar; soy sauce; distilled vinegar; ground ginger; white pepper; smoked paprika; ground cumin; ground cloves
  • Lime beef salad
    • Categories: Dressings & marinades; Salads; Main course; American South; Korean
    • Ingredients: limes; fish sauce; sesame oil; fresh ginger; soy sauce; green cabbage; tomatoes; mangoes; mint; black sesame seeds; Fresno chiles; beef sirloin steaks; cilantro; peanuts
    • Categories: Soups; American South; Korean
    • Ingredients: beef bones; daikon radishes; white onions; watercress; kabocha squash; sesame oil; black sesame seeds; wonton wrappers
    • Categories: Side dish; American South; Korean; Vegetarian
    • Ingredients: kabocha squash; sesame oil; black sesame seeds; wonton wrappers

Notes about this book

  • JoanN on July 26, 2013

    Errata: In his recipe for T-Bone Steak with Lemongrass-Habanero Marinade he says to "[p]lace the steaks in a glass baking dish and pour half of the marinade over the steaks." He never says what to do with the other half of the marinade. I wrote to the publisher asking about this and they replied as follows: "The other half of the marinade should be reserved. It should be spooned onto the cooked steak along with the pan juices before serving."

Notes about Recipes in this book

  • Collards and kimchi

    • louie734 on September 22, 2013

      Even my bitter-greens-hating husband gobbled up a huge bowl of this. I used an equal amount of mixed greens from our CSA box - kale, collards, swiss chard, beet greens, who knows what else. The ham can be cut way back; I used a large handful of cubes, nowhere near the 10 oz called for. The (store bought but stinky and spicy) kimchi we spooned over each serving, which worked nicely. The flavor combo is really spectacular.

    • JoanN on July 03, 2013

      An absolutely brilliant dish. I used store-bought kimchi and served it with the T-Bone Steak with Lemongrass-Habanero Marinade as suggested, but he also recommends that it be served with roast lamb or fried chicken.

    • L.Nightshade on October 05, 2013

      I purchased TJ's kimchi for the first time, and it was quite nice. Perhaps not as spicy as some I had, but perfect for this dish. I didn't have lard, and I didn't have ham, so I cooked chopped bacon, used the bacon in place of ham, and used the drippings in place of lard. This was a wonderful dish with a great balance of spicy, sour, and salty. Even some sweetness in there from our slightly sweet onions. It's definitely a do-again, and I probably will use bacon again.

    • Delys77 on September 21, 2013

      Pg. 200 Very interesting flavour combo, and very tasty. I went with Kale and it worked very well. Also used a wet ham which required a saute over high heat but this also worked pretty well as a substitute. On the whole I quite liked this.

    • meggan on June 16, 2016

      Loved it. We served it on a rice bowl. We had low grade kimchee but it was still good.

    • hirsheys on March 05, 2017

      This dish is addictive. I used kale (the dinosaur kind, I think) that came precut from TJs. It was very easy to make, and has even improved every day. This morning I ate it with a fried egg (the olive oil crispy egg from Small Victories) on top, and loved it even more.

    • Rinshin on March 23, 2022

      Very quick to make for “too tired to cook” days using easy ingredient list. Tasty too for those who enjoy pot likker like us.

  • Rice bowl with chicken, orange, peanuts, and miso rémoulade

    • mirage on May 30, 2016

      Delicious with ground turkey.

    • crandall57 on March 09, 2015

      This dish is delicious. We're not a fan of bean sprouts, so we omitted them.

    • dinnermints on April 20, 2021

      I had to try this recipe after seeing the reviews, and it did not disappoint. I made a double recipe to ensure we had enough for two meals, and with that, the chicken sausage (er rather, I also used ground turkey) took some time to form into small patties - I wonder if I could just saute it into crumbles instead, as that would be much faster and would mix better in the bowl when serving it. I decreased the sesame oil to 1 T (so 2 T for a double recipe); would be tempted to reduce it further, but that might make for a dry sausage. Since bean sprouts don't keep well, I used julienned jicama, and would do that again. The chicken sausage and miso remoulade were both excellent; the toppings bring it up a notch.

    • Ecngreg5 on January 03, 2022

      We all loved this recipe! Used ground turkey and cornichons instead of pickled okra. Left the bean sprouts off and used furikake instead of nori. Fantastic!!!

    • Samjbutler on March 10, 2020

      An exceptionally good recipe; now a family favorite. Use blanched double roast peanuts, needs more than one orange.

    • ellwell on January 11, 2023

      This was very good! I added thinly sliced cabbage, scallions, tangerines, and cucumbers. The two of us ate it all, so if you want to feed four, double the sauce.

  • Quick sautéed squid and bacon salad with grated ginger and apple

    • beetlebug on August 19, 2013

      Since it's summer, I didn't want to buy arugula. Instead, I blanched chard and baby bok choy. I also chopped a bit of red cabbage for a crunchy note. It was all delicious with the bacon, squid and dressing.

    • JoanN on June 17, 2013

      Undercooked the bacon; over emulsified the vinaigrette (I forget how strong that Vitamix is). Still, simply outstanding. Serving for four was dinner for one (especially since ingredients would not hold up as leftovers). What an extraordinary combination of flavors. Except for user error, instructions were spot on.

    • crandall57 on March 09, 2015

      Excellent and easy to prepare. Flavor combination is amazing.

  • Pulled pork shoulder in black BBQ sauce

    • JoanN on August 17, 2013

      Made this with 5-pound Costco skinless, boneless pork shoulder and it took about three hours to reach pull-apart tender. Didn't add any jalapenos or cayenne to the BBQ sauce because of one guest's sensitivity, but did have some hot sauce left over from the Honey-Glazed Roast Duck recipe and it was terrific with the pulled pork (although so hot, it had to be watered down a bit). Pork was served on ciabatta rolls with sauce drizzled over and the sandwiches were a big hit. Some guests had store-bought kimchi on the side and it was a great accompaniment for the Asian flavored BBQ sauce. Very good for a change of pace, but not replacing the bo ssam for me.

  • Brined pork chops with peach-ginger glaze

    • JoanN on June 14, 2013

      With Peach Ginger Glaze and Pistachio Gremolata. Brined in gin, sorghum (I used Barley Malt Syrup), and brown sugar for 4-24 hours. Both glaze and gremolata can be made at least a day before. More subtle flavoring than you'd expect from the brine ingredients. Chops were almost unbelievably moist. Timing in the recipe was spot on. Very different; very good.

    • chawkins on June 21, 2023

      Incredibly moist pork chops, I marinated for five and a half hours, used molasses for the sorghum. The taste of both the glaze and the gremolata were very subtle.

    • stockholm28 on September 15, 2013

      Very good. You can make the components the night before.

  • Potato-stuffed roast chicken

    • JoanN on July 07, 2013

      Terrific. Breast meat unbelievably moist; potatoes buttery and flavorful, even though cooked with only a tablespoon of butter. His carving suggestion needs to be followed for this recipe so you get a bite of crispy skin, luscious shredded potato, and perfectly cooked breast meat in every bite. I usually don't like white meat; this could make me a convert. Next time consider removing wishbone to make it easier to remove the breasts. Also, use largest CI skillet; the chicken fit perfectly in the skillet I used, but neither legs nor wings browned as much as I would have liked.

    • DKennedy on August 19, 2015

      Made this for dinner last night grating one russet potato and stuffing it under the skin of a brined, trussed chicken. I added thyme and rosemary to the potato mixture and a cut up lemon to the pan when the chicken was set in the oven. Otherwise, followed recipe. Inadvertently placed chicken in pan breast side down so the breast skin was not browned (the other skin was amazing). Even factoring in this error, fantastic results. The kids loved this and Dave stripped the carcass. Used leftover pan dripping as basis for pork chop's jus the following night. Will make again! Served with a light salad and a glass of white, all you need for a show stopper meal.

    • crandall57 on March 09, 2015

      Excellent. Cut the chicken as suggested in the recipe to ensure bites of moist breast, flavorful potatoes and crisp skin. Will prepare chicken this way again.

  • Honey-glazed roast duck

    • JoanN on July 30, 2013

      This is the first recipe I've made from this book that didn't work for me. I followed the directions as written, but the duck didn't render a sufficient amount of fat and the skin wasn't as shatteringly crisp as I like it. Flavor of the glaze was very good. The garlic cloves roasted in the duck fat and the glaze that dripped into the pan were the best parts of the recipe.

  • Hot sauce

    • JoanN on July 30, 2013

      Substituted Asian banana peppers because I couldn't find red jalapenos. Made a quarter of a recipe because who needs four cups of a hot sauce that he says will keep for only a month? Flavor was wonderful and it went very well with the Honey-Glazed Roast Duck, but it was so hot I had to thin it with water before I could use it as a dipping sauce.

  • Edamame hummus

    • JoanN on June 28, 2013

      Made this to serve warm with the Vietnamese Lamb Chops as recommended. A little loose, but it firmed up considerably as it cooled. Good pairing served warm with the lamb, but it was superb the next day as a dip for raw vegetables. Full of flavor and a very healthful and satisfying snack or hors d'oeuvres. Maybe only three stars as a warm side dish, but at least 4-1/2 as a dip.

    • Kduncan on June 06, 2019

      Also used to serve with the Lamb Chops, which was a great pairing, and better the next day as leftovers. It's also really filling, so it's great when I am in need of a quick snack.

    • ellwell on November 30, 2022

      This was just ok. I supposed I will try to use the rest for a dip as suggested. Again, no one wanted seconds. It actually tasted fine, but fair warning- it literally looks like vomit, so hard to want to eat that off your plate.

  • Bourbon-pickled jalapeños

    • JoanN on July 30, 2013

      Should have tasted the jalapenos before pickling them. Mine were so unbearably hot I couldn't even eat a small piece of it being sure to eat neither rib nor seed. One-star rating is for my batch, which I had to throw away. Would try making them again, but only if I was sure the jalapenos were edible first.

    • twoyolks on September 22, 2021

      Spicy but very tasty.

    • Totallywired on September 22, 2018

      Staple recipe. Absolutely delicious. A good sub is apple cider vinegar.

  • T-bone steak with lemongrass-habanero marinade

    • JoanN on July 04, 2013

      Made this with a porterhouse and it was just superb. Flavor was very subtle with just the barest hint of heat. Was a bit apprehensive about the unusual cooking method, but it worked perfectly--as all recipes I've made so far have. ETA 7.12.13: In the recipe he has you pour half the marinade over the steaks to marinate them, but never says what to do with the other half of the marinade. I wrote to the publisher and just received this reply: "The other half of the marinade should be reserved. It should be spooned onto the cooked steak along with the pan juices before serving."

    • TrishaCP on July 04, 2016

      Not much to add to the below comments, but this was certainly a wonderful recipe. We had a thinner t-bone steak, and the marinade provided great flavor but wasn't too spicy. (Alas, we set aside some marinade for the sauce, but forgot to serve it.) We also just grilled it outside rather than in the cast iron pan.)

    • L.Nightshade on September 05, 2013

      We opted to grill the steak outdoors. We had a big, thick, T-bone, which four of us shared (with leftovers). I am still of the opinion that marinades absorb better into smaller cuts of meat. Or maybe the larger cuts need more marinating time. Either way, most of the taste was on the outside of the meat, not too much absorbed. It was still very nice; I'd like to try it on a thinner cut of meat. NOW for the really interesting part… One of our guests brought big, fat, white peaches for dessert. I had the (brilliant, if I do say so myself) idea of putting them in the lemongrass-habanero marinade. They absorbed the marinade deeply in a matter of seconds, and we tossed them on the grill. This was the absolute best, most interesting most complexly flavored dessert I've had in a long time. I'll make this marinade just for grilling peaches as long as we can get them!

    • chawkins on October 13, 2023

      We made this with a supermarket porterhouse steak and grilled it instead. It was good, both the steak and the sauce were not overly spicy.

  • Vietnamese lamb chops

    • JoanN on June 28, 2013

      Unusual flavors for lamb, but very delicious. I marinated the chops for about 9 hours and might marinate a bit less next time. Timing, as I have found true with other recipes I've tried from this book, was spot on. Served as suggested with the Edamame Hummus on page 199.

    • TrishaCP on August 11, 2013

      Marinated these for only two hours, and still very good flavor. We grilled these for about 15 minutes rather than cooking per the recipe, and it worked out well.

    • Kduncan on June 06, 2019

      Other then I think our fish sauce has gone bad, I liked the flavors in this recipe. Definitely different. With the hummus, it's a very filling meal with not much day-of prep time.

    • ellwell on November 30, 2022

      I feel like everyone is being nice about an awful meal. Thats a whale of a lot of fish sauce to go into anything, but I went with it. They stunk when I pulled them out of the fridge but I assumed the funk would cook out and do some magic. Unfortunately they tasted like they smelled and we only ate it because we were $60 in to it with the lamb. Neither of us had seconds and I think the rest will end up hidden in some stir fried rice. My house, which is currently on the market, smells so bad I’m afraid to let anyone come see it. Please don’t waste your money on trying this one.

  • Whiskey-ginger cake with pear salad

    • Foodo on May 10, 2023

      Really nice cake. Will most definitely make again.

    • DKennedy on September 20, 2020

      Made this for the second night of Rosh Hashana (outdoor, social distance dinner). Susan & Amy made two other courses. Outstanding. Used two 8" pans on mid shelf of oven set at 325 for 45 minutes. They were not cooked through and I was on my way out the door so I heated the oven to 340, then turned it off and let it continue to cook in the still warm oven until my return, about 45 minutes later. That did the trick. Next time, allow for more time or cook on convection mode. Modifications: Cake: Upped the amount of fresh ginger (about twice the amount, using fresh young ginger and mature ginger. Frosting Modifications: Used 3 sticks butter and 1 stick cream cheese. Added lemon juice and lemon zest to the frosting. Used 1/2 the amount of whiskey called for. The original frosting recipe would have been sickeningly sweet and very rich. I liked the tart contrast. Topped with lime zest, flowers and Asian pear (couldn't find regular pears). Regular pears would have been a better match.

    • crandall57 on March 09, 2015

      Moist and delicious. Perfect with a good whiskey.

    • hillsboroks on January 18, 2016

      I have wanted to make this cake since I first saw a photo of it online. But the finished result wasn't as intensely flavored as I expected. The cake recipe does not call for any salt and uses unsalted butter. Next time I would add at least 1/2 teaspoon salt and up the amount of ground and fresh grated ginger. The frosting was good but again was a bit bland and was quite sweet. In the future I think I would substitute 4 oz. of cream cheese for 4 oz. of the butter to add a bit more flavor. The cake bakes up extremely high and nearly went over the edges of my two 8 inch pans. I think you could easily make this in two 9 inch pans or three 8 inch pans. With the huge amount of frosting the recipe makes I ended up splitting the layers in half to make a 4-layer cake. The lime zest on top plus the lime-pear salad are essential for zipping up the flavor. I put the lime-pear salad in a separate bowl and served it with each slice. It has a lovely fine crumb.

    • Rutikazooty on September 20, 2020

      DKennedy made this for a dinner. The cake was delicious and much better than a carrot cake type cake. Frosting was also good.

    • ellwell on November 30, 2022

      I was hoping that this would be the redeeming feature of my Smoke and Pickles dinner fail. While the batter tasted wonderful, there was too much of it for 8 inch pans. I always follow directions the first time so I went ahead and put them in the oven with an insurance pan underneath. As expected, they overflowed and the cake was not done even after an hour. I had to leave so I took them out and they are saggy. Very disappointing. On the bright side, there were some delicious little snacks-things on the pan underneath the cake pans! The frosting is ok, but this will not be a repeat for me.

  • Coconut rice pudding brûlée

    • Foodo on May 10, 2023

      Didn’t brûlée - have made this multiple times and can’t get over just how tasty it is each time.

    • DKennedy on July 29, 2019

      Made this for supper club. It didn't reduce as I'd hoped. But good flavor.

    • crandall57 on May 29, 2014

      Keeps well in the refrigerator for several days without brulee; brulee when ready to eat. Use three inch ramekins and get 8 servings.

  • Ropa vieja in Carolina red rice

    • ccav on April 08, 2014

      Made without the jalapeno. Cooked this in the slow cooker on high for 1 hour then low for another 6. Beef pulled apart easily after that. I added a little double-concentrated tomato paste at the end. Used some of the liquid from this and cooked Carolina long-grain jasmine rice in it (without adding tomatoes as called for) and it worked really well.

  • Spicy napa kimchi (fall)

    • MelMM on January 31, 2019

      6-4-2018 This is my go-to recipe for a standard kimchi. Everyone loves it!

  • Bourbon-ginger glazed carrots

    • amraub on May 04, 2014

      Too sweet for our taste.

    • meggan on December 27, 2016

      I reduced the brown sugar and these were a hit.

    • Kduncan on May 24, 2020

      Nice recipe, but we had problems with the cooktime for some of the carrots, ended up taking longer to make the fork tender. This meant the sauce was over reduced which was a bummer.

    • ellwell on November 30, 2022

      I reduced the brown sugar by half and they were quite good.

  • Roasted okra and cauliflower salad

    • Lisa Guido on September 26, 2021

      Love this recipe: healthy, unusual, and it’s good for okra slime-squeamish eaters. I sometimes add arugula.

    • hirsheys on March 02, 2017

      I found this to be a tasty and quite healthy salad. I had bigger okra, so they didn't cook enough, even after 14 minutes. That said, this salad is worth making, for sure. Next time I will cook the okra until they are very brown and/or leave them out if I can't find good ones. ETA: I may even prefer this when it's cold. The flavors meld and the spices really come through. I'm so impressed that such a low fat dish packs so much taste.

    • Barb_N on August 12, 2014

      I made only the okra from this recipe after an impulse buy at the market- tiny green and purple okra! The roasting really does control the sliminess factor (calling it mucilage does NOT help). Since I was cooking it alone I also added some coriander and cayenne to the cumin. If I come across cute okra I will make this again.

  • Pheasant and dumplings

    • DKennedy on September 20, 2020

      Amy made this for the main course of our socially distanced Rosh Hashanah. Perfect in every way. I bought a pheasant and it is in the freezer now, I will def. be making this for myself soon. The pheasant elevated the soup, and the addition of fresh peas and sautéed carrots really changed this from a soup into something else, quite marvelous. Wow-y!

    • Rutikazooty on September 20, 2020

      Other viewpoint on same soup. I think pheasant is potentially wasted in a soup that is boiled. Soup tasted good, but hey if you aren’t getting your own wild pheasant, may as well use chicken. Pheasant is a high end item.

  • Lime beef salad

    • DKennedy on September 20, 2020

      Susan made this as the first course for our socially distanced Rosh Hashana dinner. Really amazing. I will be making this for myself. Dave did not love the amount of dressing, but I thought it was perfect in every way. Really well balanced.

    • L.Nightshade on September 15, 2013

      I opted to deconstruct the recipe a bit. I marinated the steak in some of the ingredients in the recipe, namely fish sauce, sesame oil, garlic, ginger, chiles, and Mr. NS cooked it in the big egg. I made the salad and dressing as directed, then just plated sliced steak alongside the salad. The dressing spread about the plate a bit, and flavored the steak even more. We both thought this was a killer dish done this way, just delicious. Lee gets complete credit for the salad and dressing, but I loved the marinated, grilled steak with it. With reduced servings, this would also be great for a small plate or an appetizer. It really packs a lot of flavor.

    • Delys77 on July 13, 2015

      Made as directed minus the tomato and thought it was good but not stellar. I'm not sure the broth did much to flavour the beef and I found the dressing too heavy on the lime. Overall the other Flavours were good, but the dish was a little unbalanced.

    • Rutikazooty on September 20, 2020

      Very delicious salad with lots of flavor. Only issue may be cut of beef. Needs to be more tender cut. This recipe was made with top sirloin.

    • Dannausc on June 20, 2019

      Quite good and refreshing

    • ellwell on January 11, 2023

      This was a very good salad for a weeknight. I liked the beef cooking method—I used sirloin and it was perfectly tender. The two of us ate the whole thing, so saying that it feeds 4 is a little misleading. Granted, we are not shy eaters—but it would only feed three at most (if you served bread on the side maybe).

  • Braised brisket with bourbon-peach glaze

    • DKennedy on May 13, 2016

      Holy crap! This is a great recipe. Made this for a second time last night, but didn't do the glazing step. Still excellent. Note to self: if substituting Tamari for Soy Sauce in the recipe, reduce the amount of Tamari by half.

    • TrishaCP on November 20, 2018

      I agree with everyone about the deliciousness. I used my Instant Pot, cooking 3 1/2 lbs of brisket for 90 minutes, with 20 minutes natural release before venting. (Timing taken from a Melissa Clark brisket recipe.) I then finished in the broiler with the glaze, which was good, but not a necessary component in my opinion.

    • crandall57 on March 09, 2015

      This recipe is delicious as prepared and even better as a leftover in a grilled sandwich with fontina cheese and carmelized onions.

    • jenmacgregor18 on September 25, 2019

      Definitely a keeper. The meat is excellent. I omitted the cinnamon from the rub, and added allspice instead. lager instead of stout. I didn't care for the peach glaze myself. But it was great as is. I had people requesting this recipe. I did it in the oven. I allowed it to cool in the broth and refrigerated it overnight before slicing it the next day otherwise it's so tender it would disintegrate. Served with mashed potatoes. But it's fantastic left over as sandwiches with horseradish mayo. Update: 1/2/24: We love this so much, that I end up making this every year now during the holidays.

    • twoyolks on February 06, 2017

      I agree that this was very good. The beef had a lot of flavor but it wasn't overpowering. The sauce and glaze both complimented the beef well. The sauce did end up just a little bit too salty so I didn't reduce it as much. I think that the salt from the soy sauce and the aggressive salting in the spice rub probably led to it being too salty so I'd cut back a bit in the future. I tried serving this with the suggest rice dish but it was too rich; I'd serve it with plain sushi rice in the future.

    • KarinaFrancis on September 09, 2019

      I made this 3 years ago but had to re-review because it’s not like I remember it, it’s even better! I followed the recipe closely, minor tweaks searing the meat on the bbq and cooking it for 4 hours, covered in a cast iron pan. I agree with previous reviews that the glaze doesn’t add much but it does make the presentation a bit prettier. Will make this again but not wait 3 years!

    • KarinaFrancis on April 10, 2016

      I had to play around with this recipe a little as my darling came back from the butcher with 3 slabs of beef ribs, not a brisket. There was also no fat layer so I didn't make the glaze. I followed the rest of the recipe, and it turned out beautifully. To stay true to the recipe, I added the jam to the sauce as it was reducing, I also added a little chipotle sauce. It was delicious. Will do this again, with a real brisket.

    • babyfork on May 05, 2020

      Made this again, but tried it in the Instant Pot this time (about 4lbs cut into three pieces). I used the Melissa Clark timing mentioned below. I did let it natural release for 30 minutes versus the 20. Then covered the brisket with foil and let it rest about another 45 minutes while making the gravy, etc. The meat was perhaps a bit overdone as it was hard to cut slices without them falling apart. I strained out the thyme sprigs and blended some of the sauce and veggies in the Vitamix. Then reduced a bit on the stove and added a little roux to thicken it up. Skipped the glaze this time. Served with cuke & Vidalia onion salad (Loveless Cafe recipe from Dolly Parton's cookbook), Hawaiian Macaroni Salad and baked beans.

    • babyfork on September 08, 2015

      This is a crowd-pleaser! Will keep this in the rotation for sure. Followed the recipe in the book which calls for an 8lb flat brisket cut in half. The book recipe differs slightly from the online version saying to cook at 350 degrees, while online it's 325. I went with 325 and it worked well. I let it go for 5hrs, but the 4 and a half hours the recipe stated probably would have been fine. I removed the brisket from the liquid and put on a cookie sheet to broil the peach glaze on. Used my homemade Peach-Tequila-Chimayo Pepper jam in the glaze, Bear Republic Brewing Co.'s Big Bear Black Stout for the stout beer and Jim Beam for the bourbon. Instead of straining the veg from the liquid and reducing to create the sauce, I just scooped some of the veg into the vitamix with some liquid and pureed to get a gravy of a nice consistency. This was quick and easy and delicious. I'd make the sauce the same way again and skip the straining and reducing steps.

    • mamacrumbcake on May 30, 2016

      Oh my, this was so good! The meat was falling-apart tender, the cooking sauce was delicious. I was a bit leery about the cinnamon in the spice rub, but it really complemented the sauce. My family doesn't care for sweet glazes on their meat so next time I will skip the peach glaze. By the way, you might be tempted to discard the vegetables after you strain the sauce. Don't. Get a spoon and have at it. Consider it your reward for slaving over the meal. If you have any self control, you might save it to eat with rice, potatoes, or even toast. Mmm.

  • Roti with sliced lamb leg (or a recipe for using leftover lamb leg roast)

    • DKennedy on July 29, 2019

      We made this for Supper Club. The lamb was tasty but the roti, the roti was the real star. Best when served with a seasoned yogurt sauce.

    • Kduncan on June 04, 2020

      Good recipe to eat the rest of the lamb leg. Only problem we had was at 1/8 of a inch was too thick once cooked to roll it up, hence we ended up eating more like a pizza.

  • Spinach salad with spiced pecans, lamb bacon, Clemson blue cheese and bourbon vinaigrette

    • DKennedy on September 03, 2015

      Made this for first course at supper club, omitting the bacon. Well balanced. Spiced the pecans with salt and pepper with olive oil and maple syrup and roasted.

  • Rice bowl with lamb and aromatic tomato-yogurt gravy

    • DKennedy on August 19, 2015

      I did not make the rice. Instead, I served it in pitas, as suggested in the side note. The lamb is made into a meatloaf (no breadcrumbs) and comes out looking kind of like an ugly flat patty. Very unattractive but very tasty. The instructions tell you to cut the meatloaf into slices and then brown them. I did this and it was key. I think it would have been very dull without this extra step. I then chopped it into chunks, stuffed it into warm pita bread, along with the tomato gravy, tahini, cucumbers and tomatoes, and a lemon cumin yogurt sauce. My DH and son LOVED these and we ate the leftovers the next day.

    • Delys77 on September 10, 2013

      Pg. 14 Lovely little rice bowl with a sauce reminiscent of butter chicken and lovely lamb which really did remind me of gyros. The technique of processing, chilling, baking, and pan frying the lamb yilded a very tasty little tidbit. Couldn't find marjoram so used dried but it was fine. Might season the meatloaf a bit more aggressively.

    • Dannausc on June 20, 2019

      Pretty decent

  • Peach and rhubarb kuchen

    • TrishaCP on September 27, 2015

      This had been on my "to make" list ever since this book came out, and I finally got my act together this year. For me, this recipe required a few months planning ahead, as I never see rhubarb and peaches at the market simultaneously, so I froze enough rhubarb a few months ago. The rhubarb's tartness compliments the sweet rich cream cheese and buttermilk dough nicely, but I think you could also just do this with peaches and maybe tarter plums and be just fine. This is definitely more of a brunch dish than a dessert if you don't dress it up with whipped cream.

  • Kentucky mule

    • TrishaCP on March 30, 2014

      Made these for a party and they were certainly a hit! Refreshing and not too cloyingly sweet. Used Maker's Mark and a fairly strong ginger beer.

    • stockholm28 on September 02, 2013

      Nice refreshing cocktail with bourbon, ginger simple syrup, and lime

  • Darkly braised lamb shoulder

    • TrishaCP on May 10, 2019

      I made this in the Instant Pot- It was a few weeks back but I believe I set it high pressure for 45 minutes. The braising liquid was complex and not too fatty even given it was lamb, but I still strained it.

  • Piggy burgers with sun-dried tomato ketchup

    • TrishaCP on August 23, 2015

      Loved the flavor of these burgers. I subbed ground turkey but otherwise assembled as directed, and then grilled them. Even with the turkey meat they stayed moist and succulent. The sun-dried tomato ketchup (made without wine) is an umami bomb and will definitely go well with other grilled meats. (A little goes a long way, and even halving the recipe there is still a ton left.) We topped with avocado and tomatoes rather than the called for kimchi topping.

  • Pickled jasmine peaches with star anise

    • TrishaCP on August 17, 2014

      I liked these pickles but didn't love them. This is a really sweet pickle, and It had really strong flavor from star anise, but very little from the chile (maybe mine was too mild) and disappointingly little from the jasmine. (This may have been my fault- as I halved the recipe and only used 1 of 3 teabags the recipe required.) The taste greatly improved with a longer marinating time- I would do at least a week before serving. I have had them for about 2 weeks now and they are still firm.

    • stockholm28 on September 15, 2013

      Nice side with barbecue or pork.

  • Rice bowl with spicy pork, jicama, cilantro, and kimchi remoulade

    • crandall57 on March 09, 2015

      We used kimchi purchased at the farmer's market. The patties are great on their own.

    • hirsheys on February 26, 2017

      My goodness, this was fantastic. So many unique flavors all melding together. The jicama added sweetness and crunch, the cilantro was key, and the beets in the pork patties made them sweet and juicy. I baked the patties (15 mins at 375), rather than fry them, which worked fine. So impressed with this meal and with myself.

  • Rice bowl with beef

    • crandall57 on March 09, 2015

      This is a favorite; we've made it several times.

    • twoyolks on February 21, 2017

      This is really good. The flavors work well together. I didn't find the corn remoulade to be particularly good or add anything so I'd omit it in the future. The beef ended up a bit saltier than I'd like.

    • Rinshin on February 24, 2017

      I skipped on making the corn remoulade after reading twoyolks' note and also found the beef salty with the first bite. The dish is similar to bibimbap without using namul. Chef Lee uses quickly cooked collard greens instead of namul. Although I found the taste ok, I prefer the traditional bibimbap esp with some acidity coming through from daikon/carrot namul as you bite into beef pieces. It would have been much better with some crunch ie textural contrast from raw vegetable or two.

  • Imperfect bowl of rice

    • crandall57 on March 09, 2015

      This recipe has become our "go to" rice recipe.

    • twoyolks on February 21, 2017

      I didn't really notice any difference between this rice and any other that I've made.

  • Master recipe for perfect rémoulade

    • crandall57 on March 09, 2015

      Boil the eggs 3 minutes.

    • hirsheys on May 16, 2017

      Delicious sauce with absolute depth of flavor. A LOT of ingredients, so not quick to make, but relatively easy.

    • dinnermints on April 16, 2021

      The ingredient list is daunting, but this remoulade is pretty freakin' delicious. The one change I would make would be to steam the eggs for six minutes rather than bring the eggs to a boil and then boil for four minutes - if the yolks are supposed to be runny, that wasn't the case for the latter method. Happily, this remoulade freezes beautifully. Just used it on a tilapia po' boy last week = fantastic.

    • ellwell on January 11, 2023

      I steamed the eggs for 6 minutes in a steam oven which worked well. The remoulade was good— a lot of ingredients!

  • Pickled rosemary cherries

    • L.Nightshade on September 05, 2013

      I'm glad I grabbed a big bag of bing cherries before the brief season ended. They ended up in a couple of jars using this recipe. Very easy and doesn't take long. I'm not sure if I used too much rosemary, as each jar got a sprig our our fragrant garden rosemary, but the flavor was quite strong. No complaints about that, however; I love the aroma each time I open a jar. These cherries are great with duck, with pork, and with lamb. To tell the truth, I've eaten a few of them on crackers spread with goat cheese. Yum.

  • Buttermilk ice cream

    • sheepishjen on June 10, 2017

      This stuff is the best! I love that it has no eggs, just cream, sugar and buttermilk. It is wonderful with the affogato (espresso poured over) as they suggest.

  • Pimento cheese

    • southerncooker on April 30, 2018

      I've tried many pimento cheese recipes and this was another tasty version.

    • twoyolks on January 01, 2021

      This was easy and pretty good but it wasn't great.

    • hirsheys on December 30, 2018

      Easy and tasty. Not sure it's the best I've tasted, but a good, solid version.

    • chawkins on July 11, 2021

      Simple and easy, the garlic added a lot of flavor.

    • stockholm28 on October 18, 2014

      I've never made pimento cheese before. This recipe was easy, good, and seemed pretty traditional.

  • Chicken-fried pork steak with ramen crust and buttermilk pepper gravy

    • Delys77 on September 28, 2013

      Pg 112 Very good and very simple. Used the panko substitute and it was very good, plus ommitted the regular breadcrumbs as I was already using panko. Also didn't use any buttermilk so just added 1/2 tsp of vinegar to the sauce. Overall the sauce was very good and the cutlet was very very tasty. Tool about 1:45 minutes per side and about 9 minutes in the oven and was just right. Not company worthy for us since it is a little unattractive but great comfort food for just the family.

  • Chicken and country ham pho

    • Delys77 on September 30, 2013

      Pg. 96 Was out of coriander so used a cinnamon stick in the broth to up the flavour. This worked very well but I would try it with the coriander next time. My chicken was cooked through after about 25 minutes. Garnish was very nice and prosciutto works very well as it melts in. The only additions to make are possibly some mint, and make sure to strain the broth and salted as he doesn't call for this but it is obviously necessary.

  • Miso-smothered chicken

    • Delys77 on September 21, 2013

      Pg. 76 This is very comfort food like umami laden braise that goes very well with asian noodles. I went with 8 small thighs and I decreased the stock by about 20%. Cooked for a little less time than he said and sauteed the mushrooms separately and added at the end. I also pulled the chicken at the end to re crisp the skin under the broiler and I reduced the sauce a bit while I was doing this.

    • chawkins on July 15, 2018

      We like this quite a bit, flabby skin and all. I'll use less stock for the sauce next time, may be only one and a half cup because there was a lot of sauce even after about 20 minutes of reducing and the chicken were already fall-off-the-bone tender. Did not have any dark miso, so used Chinese bean paste instead, also used 6 reconstituted dried shiitake mushroom instead of fresh ones.

    • babyfork on September 29, 2015

      I'd give this 3.5 family gave it 4.5. Kid liked it, husband loved it. Would make again, but play around a bit with the sauce. It was good as is, but I'd like to tweak it a bit for my own taste. Maybe use more orange juice, a little less miso. I removed the chicken and simmered the sauce to get it to thicken up. Was pressed for time...could have thickened it up more. Ended up using a tbsp of cornstarch to help it along more quickly. Served over brown rice with the pineapple-pickled jicama. I like the previous reviewer's idea of crisping the chicken skin up a bit under the broiler before serving.

    • jenniwa on June 23, 2016

      Recrisp the chicken skin under the broiler

  • Fried trout sandwiches with pear-ginger-cilantro slaw and spicy mayo

    • jacqie on July 01, 2020

      instead of mayo I used the same flavorings for shredded cabbage- turned out well!

  • Spoonbread with kale and bacon

    • meggan on December 13, 2023

      I might not have used the right grind of cornmeal but I did not like this recipe. It seemed flavorless and gritty. My husband, on the hand, loved it so, go figure.

    • jenniwa on June 23, 2016

      Follow the times, not the description.

  • Butter beans with garlic-chile and celery leaves

    • meggan on November 16, 2021

      Really good. Against the author’s advice, I used canned beans and added just broth and no water.

  • Simmered lamb shanks with cashew gravy

    • meggan on December 14, 2016

      I thought the cashew gravy was interesting. My 2 year old liked it but if she wasn't eating it, I might have added more heat.

    • Totallywired on March 20, 2019

      Just a stunning sauce, creamy, rich and complex, like a faintly curried beurre noisette, but with terrific texture from the long braise. Makes extra sauce but it won’t be wasted.

  • Cinnamon-honey roast leg of lamb

    • meggan on December 27, 2016

      I used bone in. It took a little longer to cook but still tasted great. The cinnamon is subtle. Served with bourbon ginger carrots from the same book.

    • Kduncan on May 24, 2020

      I also made these with the bourbon-ginger glazed carrots. I found this part of the recipe really nice, but the flavors are subtle, and definitely don't overpower the lamb.

  • Bourbon-and-coke meatloaf sandwich with fried egg and black pepper gravy

    • meggan on February 24, 2019

      I had to add a lot more breadcrumbs than called for because the mix was so wet. If you are looking for a dense slice-able loaf, this is not it. But the flavor is good. I didn't think the gravy was necessary.

  • Jalapeño spiked bourbon julep

    • hirsheys on May 30, 2022

      Very spicy, and quite strong. Not my favorite because of the mint, but tasty.

  • Jalapeño syrup

    • hirsheys on May 30, 2022

      Really good, quite spicy. Steff loved. Made her a spicy margarita with it (she doesn't like bourbon, so couldn't make the julep for her). I think I preferred her marg to my julep. (used 1.5 - 2 oz tequila, 3/4 oz lime juice, 3/4 oz simple syrup).

  • Curry pork pies

    • stockholm28 on September 02, 2013

      Would be a nice appetizer.

  • Pickled garlic in molasses soy sauce

    • Barb_N on September 16, 2014

      I made a batch of this several weeks ago. After steeping the cloves in vinegar for 5 days they started to take on a bluish cast (I've had that happen with regular pickled garlic). No worries, that can't be seen after adding to the molasses/soy/jalapeño 'brine'. I used 4 full heads of garlic and I had twice as much brine as I needed- saved some another batch. We ate some last night to accompany a mild Thai-style poached chicken (along with carrot pickles and plum sauce). These cloves are very pungent- I expected them to have softened but they stayed crunchy. I might try cooking some garlic and then brining it for a softer texture but the taste is WOW

  • Pineapple-pickled jicama

    • babyfork on September 29, 2015

      I loved this quick pickle recipe. I followed the recipe except for one small change. The recipe called for a whole fresh pineapple and I bought a container of fresh pineapple chunks from the market. I didn't have quite enough liquid, so I topped it off with some Dole canned pineapple juice...about 4 or 5 ounces. Tasted the next day and loved the flavor. The jicama retains its freshness and crunch, but has a lovely flavor. The pineapple, mint and spice comes through in each bite. The bell peppers are good too. I made this to accompany the miso-smothered chicken. In the future I'd probably just make this to serve as a healthy snack or party appetizer. Would be a good one for a taco party.

    • jenniwa on June 23, 2016

      For some reason, my pineapple made enough juice for 2 quart jars. Thankfully I had Texas-sized peppers and jicama too.

  • Strawberry ketchup

    • babyfork on May 13, 2015

      Followed recipe, but used half the vinegar called for. Added freshly ground allspice. Also freshly ground the cloves. I think using balsamic vinegar in this might be a good tweak. I hot water bath canned this to make it shelf stable. I figured it was acidic enough to be safe. Great flavor. Excellent with cheese.

  • Braised turkey leg, Hot-Brown-style

    • jenniwa on May 15, 2016

      Would use smoked Gouda if I made it again. Regular Gouda got lost with all the other flavors.

  • The new-fashioned

    • jenniwa on June 23, 2016

      Bitters and bourbon seems to wash out the taste of the thyme and blackberries.

  • Yellow squash soup with cured strawberries

    • lhudson on July 28, 2015

      My family liked the soup and it was easy to make, but not great. The strawberries are a must for the recipe to add some sparkle. I might try adding some hot sauce next time just to see it that would give it more punch.

  • Green tomato kimchi (spring)

    • meginyeg on September 24, 2020

      This was ok. It was good way to use up some green tomatoes but I found there wasn't enough guts to brussel sprout/ tomatoes. Still tasty.

  • Fried shallots

    • Kduncan on June 06, 2019

      I cooked the fried shallots from the Double Awesome cookbook recently, which I thought came out much better, and felt like I was using less oil when cooking them. Also am I the only one whose grocery store's average shallot size has gone up 3X in the last year? I had about 1 lb of shallots with 5 shallots.

  • Kabocha squash mac 'n' cheese with pork rind crust

    • Dannausc on June 20, 2019

      I couldn’t find kabocha squash, so I used acorn squash instead. It was fine, but I prefer my Mac n cheese without squash though it did give it a nice custardy texture.

  • Adobo-fried chicken and waffles

    • Dannausc on June 20, 2019

      I think this was the first time I’d ever made fried chicken or waffles. I bought a waffle maker for this recipe. It turned out pretty good. I liked the sauce on the chicken but I think I’d rather just have regular syrup on the waffles.

  • Fried pickles

    • Dannausc on August 17, 2019

      Not nearly as good as I had hoped.

  • Bourbon sweet tea

    • Totallywired on October 26, 2018

      Make this every summer in peach season, serve with peach crostini.

  • Beef bone soup with kabocha dumplings

    • Samjbutler on March 10, 2020

      This is an exceptional recipe. Made 1.5x recipe, 6lbs beef ribs, 1 onion, 1 Daikon radish. The dumplings make the soup, need ~ 5/person for main meal.

  • Kabocha dumplings

    • Samjbutler on March 10, 2020

      These are delicious.

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Reviews about this book

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  • Food52 by Josh Malina

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  • Food52 by Tejal Rao

    The 2014 Piglet Tournament of Cookbooks winner vs. Flour, Too by Joanne Chang

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  • Serious Eats

    Rather than trying to meld two cuisines into one whole, he gives both ample space to play, apart and together. It's a very American way to re-make Southern food.

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  • Cookbooks for Dinner by T. Susan Chang

    His food is tirelessly inventive and refreshingly free of attitude and each recipe comes with practical, non-judgmental cooking tips. Even better are Lee’s own stories of living and learning food...

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Reviews about Recipes in this Book

  • ISBN 10 1579654924
  • ISBN 13 9781579654924
  • Linked ISBNs
  • Published May 01 2013
  • Format Hardcover
  • Page Count 304
  • Language English
  • Publisher Artisan

Publishers Text

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

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