Ted Lee

The Lee Brothers

Ted Lee is the author of the cookbooks The Lee Bros. Charleston Kitchen and Simple Fresh Southern. He and his brother, Matt Lee, are known as The Lee Brothers.

Ted Lee appears in the following:

Last Chance Foods: True Grits

Friday, February 22, 2013

The Lee Brothers talk about the resurgence of stone-ground grits and explain why instant grits are so bland. Try a recipe from their new cookbook for shrimp and grits. 

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Last Chance Food: Give a Fig

Friday, August 05, 2011

Figs trees can be found in backyards from the South all the way up to New York. Cookbook author Ted Lee talks about ways to use the fruit, which are now in season, and shares his recipe for Fig Preserves.

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Serving for the Season: The Lee Brothers' Spiced Pecans

Thursday, December 16, 2010

Here's the fourth of five holiday recipes from 2010 Last Chance Foods guests.

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New Year's Day food traditions with the Lee Brothers

Thursday, January 01, 2009

For many, New Years Day is the chance to wipe the slate clean, change bad behavior, start a diet and an exercise regime, and get the year started off on the right foot. In order to help those resolutions along, why not eat foods to bring you luck and good fortune and taste good to boot? From collard greens to hoppin’ John, here to explain about Southern New Years' traditions are Matt and Ted Lee, cookbook authors and proprietors of the Southern food shop

Need a Hoppin' John recipe to ring in the New Year prosperously? Look no further.

Hoppin' John from "The Lee Bros. Southern Cookbook"

For 6 people

TIME: 4 hours to soak peas, 1 1/2 hours to cook

1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl (or 1/4 pound slab bacon or 4 slices thick-cut bacon)
1 medium yellow onion, coarsely chopped
6 cups Rich Pork Broth
H teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
One 14-ounce can crushed Italian tomatoes
1 1/2 cups long-grain rice

• Wash the peas in a strainer, place them in a medium bowl, and soak for 4 hours in fresh water to cover.
• Heat the olive oil in a 4-quart pot over medium-high heat and brown the hog jowl on both sides, about 5 minutes. (If using bacon, omit the olive oil and simply render the fat in the pot for 5minutes.) Add the onion and cook until softened, about 5 minutes. Add the broth, black pepper, red pepper and salt and bring to a boil.
• Let the broth boil vigorously for 10 minutes, then add the drained peas. Boil gently over medium-high heat, uncovered, until the peas are tender but still have some bite, about 25 minutes for black-eyed peas, 30 minutes for field peas. Add the tomatoes and the rice to the pot, cover, reduce the heat to low, and simmer vigorously for 20 minutes, until most of the broth has been absorbed but the rice and peas are still very moist.
• Remove the pot from the heat and allow the hoppin’ John to steam, covered, until all the liquid has been absorbed, about 5 minutes. Remove the hog jowl and pull off any meat.
• Fluff the hoppin’ John with a fork. Transfer to a serving dish, sprinkle the shredded hog jowl over the top, and serve.

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Recession Food 101

Wednesday, November 19, 2008

"If you can plan ahead two days in the kitchen, rather than just for tonight, you can go a long way toward saving tons of money -- just by avoiding those urges to go out and buy convenience food."
--Matt and Ted Lee on eating well for less

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