The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs.
May 19, 2013 – May 25, 2013
If you really think about bacon, it's basically smoked and cured pork belly. And in my mind, pork belly makes for a really excellent braise. It may seem counterintuitive to braise bacon instead of slicing it and serving it crisp, but after trying it on some savory pancakes with a few sliced scallions and some chili sauce, you'll be looking at the brunch staple in a whole new way.
These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub.
Bittersweet matcha pairs beautifully with the crisp, refreshing heat of ginger.
Inspired by and named for the infamous hurricane that wrecked the Carolina coast in 1989, Matt and Ted Lee's Hugo cocktail is just as fierce as its namesake. At its core, the beverage is a riff on a Dark and Stormy, but it uses a serious dose of fresh ginger juice instead of the soda. The juice (plus the rum, of course) is strong enough to distract the drinker from any storm heading inland.
Frozen banana popsicles coated in chocolate and nuts.
This hearty pasta dish is heavy on mushroom flavor and boasts loads of green onions.
Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts.
A seamless union of land and sea, shrimp and grits just may be the perfect example of lowcountry cuisine. Briny shrimp tossed in butter, cream, or tomato-y gravy are a graceful foil to sweet, earthy grits. The dish itself has been around at least since the early 20th century and as such has spawned many variations. Some are totally bare-bones, containing only shrimp, butter, and grits, while others include bacon, tomatoes, and spice. Matt and Ted Lee's version in The Lee Bros. Charleston Kitchen is more akin the latter.
According to Matt and Ted Lee, older Charlestonians refer to cooked grits at "hominy," despite the difference between this dish and the larger nixtamalized corn used in Mexican cooking. These grits are the the bed for the Lee brothers' shrimp in their classic Shrimp and Grits recipe in their Charleston Kitchen cookbook.
The tang and robustness of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and molasses.
Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado.
Cigar aficionados, take note: this recipe makes serious use of your favorite indulgence. Smoke & Pickles flavors soft sugar cookie dough with chopped leaves, and the topping is a boiled down mix of molasses, coconut, and tobacco water.
This warm chocolatey pudding is eggless, creamy, and a snap to make if you use fine grain or instant polenta.
There are few dishes more evocative of Southern simplicity than a bowl of fresh beans with butter. Matt and Ted Lee's recipe for butter beans in their new cookbook, The Lee Bros. Charleston Kitchen, is no exception. Their version dresses up the humble bean just a bit with butter (of course) and bright lime juice and mint for a taste that it at once butter-rich and herbaceously refreshing. Even with these accouterments, the process couldn't be easier--simmer the beans until warm and tender, toss with tiny butter pieces until melted, and dress with juice, zest, and herbs.
As we enter our fourth week of Marmageddon, we'll be delving into the world of baking. Most people enjoy their Marmite on some toast with butter, so we were confident that adding the salty spread to some cheddar-studded scones would hit the spot. These small cakes are simple and deeply savory, begging to be slathered in even more Marmite and butter.
Also known as Magic Bars or Seven Layer Cookies, these gooey, sweet treats combine all the good stuff: coconut, chocolate chips, pecans, and a graham cracker cookie base.
A one-pot meal of chicken cooked with rice, peppers, corn, black beans, and lime.
Shrimp and eggplant are a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. A blend of spices and hot chilies floods the dish with warm heat; coupled with roti or pilaf, it makes for a hearty, satisfying meal.
Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me.
This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack.
A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat.
A tender buttermilk poppyseed cake topped with sweet roasted strawberries.
The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating.
When it comes to convenient pantry staples to have on hand for a quick meal, a can of good Thai curry paste ranks up there with bacon and kimchi. Grab a can of coconut milk and whatever happens to be in the fridge, and twenty minutes later you have a stunningly spicy dinner waiting for you.
A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this milkshake from Smoke & Pickles combines two excellent recipes with a healthy helping of sorghum syrup.
Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete.