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The Hugo Cocktail from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 1 comment

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. More

Shrimp and Grits from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 10 comments

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. More

Charleston Hominy from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 2 comments

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. More

Butter Beans with Butter, Mint, and Lime from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams Post a comment

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. More

Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 2 comments

A plethora of greens are stewed with a piquant mix of red jalapeƱo, 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. More

Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams Post a comment

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. More

Syllabub with Rosemary-Glazed Figs

Serious Eats Emma Kobolakis 2 comments

Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The Lee Bros. Charleston Kitchen provides a recipe for a chilled cream cloud flavored with sherry and lemon. More

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