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:

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:

Tips:

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:

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:

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