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New Lee Bros. Cookbook a Hit November 17, 2009

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Product Description
From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

From The Lee Bros. Simple Fresh Southern: Ginger Lemonade

If we were musicians, we’d write a torch song about ginger and lemon, a match made in heaven. And though we’ve been drinking fresh lemonade as long as we can remember (Coca-Cola was taboo at 83 East Bay Street), we never thought to make a cold fresh-ginger lemonade until recently. Now we’re making up for lost time. This drink is easy to make, super-refreshing, and happens to be a kick-ass mixer with bourbon and tequila, so those of you who are of age should mix up the Lemon Gingerita variation that follows.–Matt Lee and Ted Lee

  • 2 ounces fresh ginger, peeled, cut into thin disks (1/3 cup)
  • 1/4 cup honey, or more to taste
  • 1/8 teaspoon kosher salt
  • 3/4 cup fresh lemon juice (from about 4 large lemons)

Serves 8

Directions

1. Put the ginger in a medium heatproof bowl. Bring 2 cups cold water to a boil, then pour it into the bowl and stir to agitate the ginger. Slowly pour in the honey, stirring until it’s dissolved in the concentrate. Add the salt, cover, and let steep for 10 minutes.

2. Strain the concentrate into a large pitcher (it will keep for 5 days, covered, in the refrigerator), reserving the ginger slices. Add 3 cups cold water and the lemon juice to the pitcher, and sweeten to taste with honey. Set the pitcher in the refrigerator to cool further; store the ginger slices in the refrigerator as well. (The lemonade and ginger slices will keep in the refrigerator for 5 days.)

3. Fill each highball or pint glass two-thirds of the way to the rim with ice, and pour the ginger lemonade over it. Garnish with a slice of the steeped ginger.

Time: 10 minutes steeping, 5 minutes preparation

Here’s a shot of the Lee Bros. with me and son Travis

 

The Lees speak at the Fly Creek Cafe in Fairhope

For more, visit their web site at www.boiledpeanuts.com

Pimento Cheeseburger Recipe from Saveur magazine August 2, 2009

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pimento-burger300

PIMENTO CHEESE BURGER

4 oz. grated sharp yellow
   cheddar cheese
3 tbsp. mayonnaise
1 tbsp. diced pimentos
1 tbsp. grated onion
1⁄2 tsp. worcestershire
Kosher salt and freshly ground
   black pepper, to taste
1 1⁄2 lbs. ground beef,
   formed into 4 medium-size patties
4 hamburger buns, toasted
Iceberg lettuce, for garnish
4 slices tomato, for garnish

1. In a bowl, combine cheese, mayonnaise, pimentos, grated onion, and worcestershire; season with salt and pepper. Set pimento cheese aside.

2. Season patties with salt and pepper. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare. Spread 2 tbsp. pimento cheese over each burger; cover and let melt. Serve burgers on buns with lettuce and tomato.

MAKES 4 BURGERS

A Sweet & Spicy Pair June 20, 2009

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OK … first of all, get your head out of the gutter.

Good! Now I can proceed with my ramblings.

Braswells

Braswell’s jellies are made in Georgia. They are really delicious — this one especially so. It is plenty sweet, but be forewarned: It also packs a wicked kick. I love it … some may not. It is heaven when smeared atop cream cheese on a Wheat Thin or Trisket cracker.

buf rock

For a sure fire double whammy, try washing it down with a swig of Buffalo Rock Ginger Ale. Or as my Granny Justice calls it, “Jinge-ale.” It’s not as fiery as the Blenheim brand that many South Carolinians are familiar with. Yet don’t be fooled, y’all. It has a more subtle heat than evolves into a bit of an afterburn. My son commented that his lips were burning a few minutes after polishing off an ice cold glass of Buffalo Rock.

Visit their web sites at:

http://www.buffalorock.com/products/gingerale.html

http://www.braswells.com/ProductInfo.aspx?productid=283

It’s good — but go there at your own risk. It’s not for the faint of heart!

Chicken Bog a Delicious SC Treat August 31, 2008

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What is a Chicken Bog? “While anecdotal evidence exists that the name ‘chicken bog’ was related to the “boggy” nature of its home, the Pee Dee, in his book Stews, Bogs and Burgoos, southern writer, James Villas claims that a ‘bog’ (unlike a pilau) is any stew that includes wet, soggy rice. ‘Pilau’ more commonly know as pilaf is a dish consisting of sautéed and seasoned or steamed rice often prepared with meat, shellfish or vegetables.
 
Karen Hess, author of the benchmark work, The Carolina Rice Kitchen, describes chicken bog as “a pilau made in large batches, which would always cause it to end up wet.” Culinary historian Damon Lee Fowler defines chicken bog as “a highly localized form of pilau, probably of African provenance, in the U.S. found only in South Carolina.” Traditionally, the only ingredients are chicken, rice, sausage, and onions, seasoned with salt and plenty of black pepper.
 
Whether a bog is a bog or a soggy pilau, this one-course dish remains the stuff of South Carolina legends. The bog even has its own festival, the annual Loris Bog-Off Festival, which pits bog chefs against each other in an annual chicken bog cooking contest. Started in 1979 and held every October, the festival features a parade, arts, crafts, games, local bands and gospel singing.  
 
See our Festivals & Events listings for great SC food festivals held year round. Don’t forget to look at other famous tastes of South Carolina.
 
CHICKEN BOG RECIPE
A coastal South Carolina delicacy with chicken, sausage, and rice – This authentic recipe was contributed by the Loris Chamber of Commerce.
INGREDIENTS:
 
  • 6 cups water
  • 1 tablespoon salt 
  • 1 onion, chopped
  • 1 (3 pound) whole chicken
  • 3 1/2 cups chicken broth
  • 1 cup long-grain white rice
  • 1/2 pound smoked sausage of your choice, sliced
  • 2 tablespoons Italian-style seasonings
  • 2 cubes chicken bouillon 
PREPARATION:
  • Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
  • Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces. 
Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.