Miso-smothered chicken with tangy, crunchy jicama pickles.
If you’re a fan of “Top Chef’‘ like I am, then you’re sure to remember Chef Edward Lee, who is Korean, cooks with French techniques and makes his home in the South.
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
When guests sit down to the holiday spread, they may squeal with delight over the sight of crisp potato cakes, warm homemade rolls and creamy, cheesy cauliflower gratin.
But secretly, they’re glad you put out some green beans, too.
Because for all the over-the-top indulgences we can’t get enough of at this time of year, we also crave just a little respite with something fresh, crisp and green.
“Green Beans in Brown Butter and Ginger Fish Sauce” fits that bill.
The recipe comes from the Wall Street Journal and it was created by Chef Edward Lee of 610 Magnolia in Louisville, KY. You may remember him as a competitor in last season’s “Top Chef” competition.