By Matt Lee, Ted Lee
From South Carolina-bred brothers comes the ground-breaking cookbook for brand spanking new Southern cooking: The Lee Bros. basic, clean, Southern. Matt and Ted Lee have been raised on long-simmered vegetables, slow-smoked meats, and deep-fried every thing. yet after years of touring as reporters and with farm clean meals extra to be had than ever, Matt and Ted have mixed the outdated with the hot, infusing family members recipes with brilliant flavors. utilizing crisp produce, lighter cooking equipment, and striking mixtures, those are recipes to make any evening of the week.
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Additional info for The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
You can use ground veal, chicken, or turkey for this dish, but be mindful of the cooking time, since they cook in much less time than beef. I have practically made this my signature dish whenever I have a big party at home. It’s wholesome, yet very economical when you have a large number of people to entertain. Serve it with a portion of rice—Basmati Rice with Dry-Roasted Spices (page 77) is a nice choice—or some bread-rolls for a simple yet satisfying meal. 2 tablespoons oil 1 teaspoon cumin seeds 4 dried red chili peppers 1 teaspoon black mustard seeds 1 large onion, finely chopped ½ cup (50 g) grated coconut 1 tablespoon peeled and minced fresh ginger 1 clove garlic, minced 2 tablespoons minced fresh curry leaves 1 tablespoon ground coriander ¼ teaspoon ground turmeric 1 teaspoon garam masala Salt, to taste 1 lb (500 g) lean ground beef One 8-oz (250-g) can kidney beans, rinsed and drained 1 tomato, chopped 1 cup (250 ml) water 1 cup (250 ml) coconut milk ½ cup (20 g) fresh coriander leaves (cilantro), chopped 1 Heat the oil in a large saucepan over medium-high heat, add the cumin seeds, red chili peppers and mustard seeds.
The flavors make a delicious and fragrant sauce. I usually serve these chops with a side of Mango and Roasted Red Pepper Chutney (page 23), and some stir-fried seasonal vegetables. 1 tablespoon black peppercorns 1 teaspoon whole cloves 7 cardamom pods 1 tablespoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon ¼ teaspoon fresh ground nutmeg 1 cup (230 g) sour cream 1 tablespoon minced ginger 1 tablespoon minced garlic Salt, to taste ¼ cup (10 g) finely-chopped fresh rosemary 2 tablespoons fresh lime juice 2 tablespoons oil 2 lbs (1 kg) bone-in lamb chops, trimmed of excess fat 1 cup (250 ml) water 2 sprigs fresh rosemary, for garnish Lime wedges, for garnish 1 Grind together the peppercorns, cloves and cardamom in a spice or coffee grinder.
9 Bake for about 30 minutes; the exact cooking time will depend on the size of the fish. To test, peel back the foil a little and press on the flesh at the thickest part of the fish. It should yield a little and feel soft. You can also unwrap more of the fish and test with a fork: if it flakes, it's cooked. 10 Serve the fish warm on a platter, with extra pesto alongside as a condiment.