Make chicken sausage rice bowls, bacon candy, more

Serve up some Southern comfort food with a Korean twist! Here, chef Edward Lee makes recipes from his new cookbook, "Smoke & Pickles," including chicken rice bowls with orange, peanuts and a miso rémoulade, bacon candy and curried cashews, rhubarb-mint tea with moonshine, and pimento cheese.

Bacon candy and curried cashews
Servings:

Makes 4 servings

Ingredients

    • 6 slices applewood-smoked bacon, diced
    • 2 tablespoons sugar
    • 1 cup cashews
    • 2 teaspoons Madras curry powder
    • 1/4 teaspoon cayenne pepper
    • Pinch each of salt and freshly ground black pepper

Preparation

Baking Directions:

1. Preheat the oven to 350 degrees.2. Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, until most of the fat has rendered and the bacon has started to get crispy. Drain off all but about a tablespoon of the bacon fat into a small bowl; reserve.3. Add the sugar to the skillet and cook, stirring, for 2 to 3 minutes, until it has coated the bacon and the bacon starts to look shiny. Add the cashews, curry powder, cayenne, salt and black pepper and toss together to coat the nuts. If they seem a little dry, add another teaspoon of bacon fat and toss to coat.4. Spread the nuts out on a baking sheet lined with parchment paper. Bake for 12 minutes, or until lightly toasted. Let cool to room temperature. Store in an airtight container at room temperature for up to a week.

Rice bowl with chicken, orange, peanuts and miso rémoulade
Servings:

Makes 4 servings

Ingredients

  • For miso rémoulade:

    • 2 tablespoons red miso
    • 1 tablespoon Asian sesame oil
    • ⅓ cup fresh orange juice
    • 1/2 teaspoon soy sauce
    • 1/2 teaspoon sugar
    • 1/4 cup Perfect Rémoulade (below)
  • For Perfect Rémoulade (makes 3 cups):

    • 2 large eggs
    • 11/4 cups mayonnaise, preferably Duke’s or homemade
    • ⅓ cup finely chopped shallots
    • 1/2 cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
    • 2 garlic cloves, grated (use a microplane) or finely minced
    • 1 tablespoon prepared horseradish
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons chopped fresh tarragon
    • 1 teaspoon chopped fresh flat-leaf parsley
    • 11/2 teaspoons grainy mustard
    • 1 teaspoon ketchup
    • 3/4 teaspoon Worcestershire sauce
    • 3/4 teaspoon sweet paprika
    • 1/4 teaspoon cayenne pepper
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon sugar
    • 1/2 teaspoon freshly ground black pepper
    • Grated zest of 1 orange
    • Grated zest of 1 lemon
    • 3 dashes Tabasco sauce
  • For imperfect bowl of rice:

    • 2 cups Asian long-grain rice
    • 1 teaspoon salt
  • For chicken sausage:

    • 1 pound ground chicken, preferably organic chicken breasts
    • 1/2 cup finely grated daikon radish (see note), excess water squeezed out
    • 1 garlic clove, finely grated (use a microplane)
    • 4 teaspoons Asian sesame oil
    • 2 teaspoons soy sauce
    • 2 teaspoons whole milk
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon maple syrup
    • 1/2 teaspoon fish sauce
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon sugar
    • 3 scallions, finely chopped
    • About 1/4 cup olive oil for panfrying
    • 4 cups cooked rice (see imperfect rice recipe)
    • 1 orange, cut into segments
    • 2 ounces fresh bean sprouts
    • 1 1/2 ounces crushed peanuts (approximately 1/4 cup)
    • 1 sheet nori, cut into thin matchsticks

Preparation

Baking Directions:

To make Perfect Rémoulade:1. Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill. Drain.2. Peel the soft-boiled eggs and add to a large bowl. Beat with a whisk; the yolks will still be runny. Don’t worry if it’s lumpy. Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat the spoon but runny enough to pour out of the bowl. Transfer to a jar and chill in the refrigerator for at least 1 hour before serving. The rémoulade will keep in the refrigerator for up to 5 days.To make rice:1. Place the rice in a large bowl and fill the bowl with 4 cups cold water. Using your hands, stir the rice in circles until the water turns cloudy. Drain the rice in a strainer, then return to the bowl and add another 4 cups cold water. Allow the rice to soak for 30 minutes. 2. Drain the rice in the strainer again and shake to release the excess water. Transfer the rice to a 10-inch cast-iron skillet. Add 3 cups cold water and the salt and give it a nice stir. Bring the water to a simmer over medium-high heat. Turn the heat as low as you can, cover the skillet with a tight-fitting lid, and cook for 18 minutes. Turn off the heat and allow the rice to rest for 10 minutes, with the lid still on.3. Take the lid off the skillet, turn the heat on to medium, and cook the rice, without stirring, for 3 to 5 minutes, until the rice on the bottom of the pan turns amber and crisp. You can keep the rice warm in the skillet until you are ready to serve.To make Miso Rémoulade:Whisk together the miso, sesame oil, orange juice, soy sauce, and sugar in a small bowl, blending well to make a creamy sauce. Mix in the rémoulade and refrigerate.To make chicken sausage:Put the ground chicken in a large bowl, add all the remaining ingredients and, using your hands, mix well. Form into small quarter-sized patties and place on a baking sheet. Heat a large skillet over medium heat. Add about 1 tablespoon olive oil to the pan. Place only as many patties in the pan as will fit without crowding and fry for 3 minutes on each side, until browned and cooked through. Transfer to a plate lined with paper towels to drain oil. Repeat with the remaining olive oil and patties.To serve:Scoop the rice into your rice bowls. Place 2 or 3 chicken patties over the rice in each bowl. Place a few orange segments next to the chicken. Spoon about a tablespoon of the miso rémoulade over the chicken. Scatter a few bean sprouts over the sauce and sprinkle with a small amount of crushed peanuts and a pinch of nori matchsticks. Serve immediately with spoons. It is best to mix everything together before enjoying.

Tips:

Note: If you don’t have daikon radish, use raw turnips instead.

Pimento cheese
Servings:

Makes 3 1/2 servings

Ingredients

    • 14 ounces sharp cheddar cheese, grated
    • 1 garlic clove, chopped
    • A dash of Worcestershire sauce
    • A dash of hot sauce (my favorite is Texas Pete)
    • 1/2 cup mayonnaise, preferably Duke’s
    • One 4-ounce jar pimentos, drained, juice reserved, and chopped
    • Salt and freshly ground black pepper

Preparation

Baking Directions:

Combine the cheese, garlic, Worcestershire sauce, hot sauce, and mayo in a food processor and pulse until combined but still crumbly. Transfer to a bowl and stir in the drained pimentos. If it needs it, add a little pimento juice to make it creamy. Season with salt and pepper to taste. Stored in airtight jars in the refrigerator, this will keep for up to a week.

Rhubarb-mint tea with moonshine
Servings:

Makes about 2 servings

Ingredients

    • 6 cups water
    • 1 cup cranberry juice
    • 2 cups sugar
    • 8 stalks rhubarb, trimmed and cut into 2-inch lengths
    • 1 bunch fresh mint
  • For each drink:

    • Ice cubes
    • 2 ounces moonshine or white dog (optional)
    • 1/2 lime wheel for garnish
    • 1 sprig cilantro for garnish

Preparation

Baking Directions:

Combine the water, cranberry juice and sugar in a medium pot, bring to a boil, and add the rhubarb. Turn the heat to low and simmer for 20 minutes. Turn off the heat and let cool for 15 minutes. Reserve 1 mint sprig for garnish; add the rest of the mint to the rhubarb mixture and let steep for 1 ½ hours.Strain the tea and chill in the refrigerator.For each drink: Fill a small mason jar with ice. Add the moonshine and fill the jar with tea. Garnish with the half lime wheel, sprig of mint, and sprig of cilantro and serve immediately.

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