Those three cultural heritages come together deliciously in his new cookbook, “”Smoke & Pickles” (Artisan), of which I received a review copy.
Lee may be chef-owner of two acclaimed restaurants, 610 Magnolia and Milkwood, both in Louisville, KY. But the food he presents on these pages is the rustic, bold-flavored type he makes for friends, family and even for staff meals.
“Miso-Smothered Chicken” exemplifies that. It’s bowl-food at its best: A mound of fluffy rice with tender, braised chicken seasoned with garlic, cayenne, orange juice, chicken stock, soy sauce and miso. It’s chicken stew — Japanese-style.
What really makes the dish is the accompanying pickles. Yes, they take a little more work, and have to be made at least a day ahead of the chicken. But one crunchy bite later, you’ll be so glad you made that extra effort. Read more