September 2013 Cookbook of the Month: SMOKE AND PICKLES by Edward Lee
Welcome to the September 2013 Cookbook of the Month. This month marks the seventh year of COTM. Thank you to those who started the tradition and to those that have kept the tradition alive all these years. Cheers!
To view the history of COTM and how it works, please visit this link:
To view the nomination thread, please click here: http://chowhound.chow.com/topics/912427
To view the voting thread, please click here: http://chowhound.chow.com/topics/913375
Here is the announcement thread : http://chowhound.chow.com/topics/914253
Please use this thread for general discussion on our September 2013 Cookbook of the Month, Smoke and Pickles by Edward Lee. Feel free to discuss which recipes to choose, how you think the whole cookbook process is going, ingredient sources or any general comments about the book.
To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
Here are the links to the reporting threads for:
Rice and Rémoulade; Bourbon & Bar Snacks; Buttermilk & Karaoke http://chowhound.chow.com/topics/915278
Lamb & Whistles; Cows & Clover; Pigs & Abattoirs http://chowhound.chow.com/topics/915280
Birds & Bluegrass; Seafood & Scrutiny http://chowhound.chow.com/topics/915281
Pickles &Matrimony; Veggies & Charity http://chowhound.chow.com/topics/915279
Below are the recipes that are available online (Thanks to Gio and tcamp for finding a few more. I did not include the scribd link because those are included in the list from EYB).
Eat Your Books (EYB) has links to all of the recipes below. http://www.eatyourbooks.com/library/1...
Imperfect Bowl of Rice
Master Recipe For Perfect Rémoulade
Rice Bowl With Beef, Onions, Collards, Fried Egg, and Corn Rémoulade
Rice bowl with lamb and aromatic tomato-yogurt gravy
Orange lamb-liver pâté
Darkly braised lamb shoulder
Simmered lamb shanks with cashew gravy
Pulled lamb BBQ
Cinnamon-honey roast leg of lamb
Roti with sliced lamb leg (or a recipe for using leftover lamb leg roast
)Clarified butter/ghee/drawn butter
Vietnamese lamb chops
Rice bowl with beef
Lime beef salad
Fried trout sandwiches with pear-ginger-cilantro slaw and spicy mayo
Panfried catfish in bacon vinaigrette
Yellow squash soup with cured strawberries
Collards and kimchi
WTF potato salad
Jalapeño spiked bourbon julep
Bourbon sweet tea
Chess pie with blackened pineapple salsa
Sweet spoonbread soufflé
Cornbread sorghum milkshake (or, "breakfast")
Grilled Kalbi http://www.savorsa.com/2013/07/griffi...
Curry Pork Pies http://www.saucemagazine.com/blog/?p=...
Jasmine Peach Pickles with Star Anise http://tinyurl.com/ojdqczo
Adobo Fried Chicken and Waffles http://tinyurl.com/kqv2t5n
Happy cooking, y’all!
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Thanks for the great job and the warm welcome BigSal!!
Here's a link to three more recipes from the book:
Quick Bourbon-Pickled Jalapeños
Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette*
Braised Brisket with Bourbon-Peach Glaze
*Note: EL provides a recipe for Lamb Bacon in the book and that bacon is used in the Spinach Salad. The recipe link above uses regular bacon.
Hard to believe. And I want to thank you all, posters who are no longer with us (at least on the boards) and those who are more recent participants. You and COTM have expanded my horizons and led me to places I’d never have discovered without you. It’s been a great seven years. Looking forward to the next seven.
Ditto. I haven't been participating very long and I don't always get to participate every month for various reasons, but the months I have done, I've learned a ton. I know May's COTM (Mexican Everyday) really expanded my horizons for sure. And, even when I don't participate I still enjoy reading the threads.
Another great beginning, Sal. Thanks very much for organizing everything so well.
What a comforting. warm, and welcoming place the COTM boards are. My thanks and praise go out to to all the superb home cooks from whom I have learned so much. I too echo Joan's remarks and hope to have seven more wonderful years of exploration and culinary education. Happy September, Everyone!