The Talk: Edward Lee Southern Cooking
The Talk invited Edward Lee, owner of 610 Magnolia in Louisville, Kentucky, on the show to show them how to make some great southern food with an Asian twist.
But he The Talk wanted to know how he ended up growing up in Brooklyn and then moving to Kentucky. He said he went one time, drank a lot of bourbon, met some beautiful women, drank some more bourbon and fell in love. Ever since then, he hasn’t wanted to move.
The Talk: Edward Lee Asian Cuisine
He has also opened a restaurant where he combines southern cooking with Asian cooking. He said they are very similar cuisines with bold flavors and lots of spices and pickling. He said he simply just combined all the techniques.
And he almost wasn’t a chef. He ran away with the circus when he was younger thinking that was what he wanted to do with his life. He said “the road to success always goes through the circus.”
Well, he wanted to show The Talk how to make some chicken fired pork chops. Get the recipe below.
The Talk: Edward Lee’s Chicken Fried Pork Chops Recipe
- ½ cup honey
- ½ cup Red Boat fish sauce
- ½ cup grape seed oil
- 3 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoons ground coriander
- 1 tablespoons ground white pepper
Pork Chop Ingredients:
- 4 boneless pork chops, about 5 ounces each
- ½ cup flour with a pinch of salt and pepper
- ½ cup milk
- ½ cup bread crumbs
- ½ cup pork rinds, pulverized
- 2 tablespoons corn oil
- Salt and pepper to taste
- Combine all the ingredients for the marinade in a blender and pulse until combined.
- Place pork chops between 2 sheets of cling wrap and pound with the flat side of a meat tenderizer until the meat is about ½ inch thick. Transfer pork chops to the marinade and massage the meat until it is covered completely with the marinade. Cover and let marinate in the refrigerator for 2 hours.
- Have ready 3 shallow medium size bowls. In the first combine the flour with a pinch of salt and pepper. In the 2nd bowl, add the milk. In the 3rd bowl, combine the bread crumbs and the pork rinds.
- Take the pork out of the marinade and shake off the excess marinade. Dredge each pork shop first in the flour, then dip in the milk, then cover with the bread crumb mix. Transfer to a plate while you repeat with the remaining pork chops.
- Heat oil in a 10 inch skillet over medium heat. Add pork chops and cook for 3 minutes on each side. The center should be cooked through but still a little pink. Drain on paper towels and salt and pepper to taste. Serve immediately on dinner plates with a side of braised red cabbage.
The Talk: Edward Lee’s Braised Red Cabbage Recipe
- 6 slices thick cut bacon
- 6 cups red cabbage, shredded
- 2 cups shitake mushrooms, sliced
- 1 cup yellow onions, small dice
- 2 cloves garlic, minced
- 1 pomegranate
- ¾ cup red wine
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
- ½ teaspoon black pepper
- Heat a large low-sided pan over medium heat. Slice bacon into 1/4 inch thick pieces. Add bacon into the pan and cook for 5-6 minutes until the fat has rendered and the bacon is crispy. Add the chopped onion and sauté for 2 minutes. Turn heat to high and add the mushrooms. Cook, stirring occasionally, for 5-7 minutes until slightly browned.
- Add the cabbage and garlic. Toss in the pan until slightly wilted, 2 minutes. Pour in the wine, vinegar, salt, pepper and sugar. Stir and bring to a boil. Reduce heat to medium low and cover with a lid. Cook for 25-30 minutes until the cabbage is soft.
- Stir in about 1/3 cup of the pomegranate seeds into the braised cabbage, off the heat. Plate the cabbage onto a large platter or serving bowl and garnish with a small handful of pomegranate seeds.
The Talk: Edward Lee’s Chocolate Bourbon Balls with Candied Ginger Recipe
- 2 cups chocolate wafer cookies or chocolate cookies, processed into fine crumbs
- ¾ cup toasted pecans, finely chopped
- ½ cup firmly packed dark brown sugar
- ¼ cup golden raisins, finely chopped
- ¼ cup crystallized or candied ginger, finely chopped
- ¼ cup bourbon (can substitute espresso instead of bourbon)
- ¼ cup unsulfured molasses
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves
- In a small bowl, cover the raisins and ginger with the bourbon for 15 minutes. In a large bowl, combine ½ cup of the chopped pecans with the remaining ingredients. Mix well. Place the remaining ¼ cup pecans onto a plate or small sheet tray.
- Using a tablespoon cookie scoop, form the mixture into 1” balls and roll them in the finely chopped pecans. Store the balls in an airtight container and place in a cool, dark place for at least a day before serving.