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Chef Ed Lee
Recipe courtesy Chef Edward Lee - Chef at 610 Magnolia - Louisville, KY

Chef Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9.


Duck Sausage with Red Boat Fish Sauce Aioli,
Pickled Carrot Puree, Thai Basil,
Sesame-Pork Rind Crumbs

 

Serves 2300

60 pounds duck
20 pounds chicken
10 pounds salami
1 gallon honey
1 gallon RED BOAT fish sauce
½ gallon sesame oil
½ gallon grapeseed oil
4 cups soy sauce
4 cups garlic puree
4 cups coriander
2 cups white pepper

Grind together the meat in a sausage grinder.  Mix in the spices and marinate for 2 hours.  Roll into links, poach and pan fry the sausage.

Add a dollop of Red Boat aioli on top, a sprinkle of Thai Basil and lay in a bed of Sesame-Pork Rind crumbs.

Fish Sauce Recipes with Chef Ed Lee


Food & Wine Aspen 2012

Chef Edward Lee's award winning Red Boat Fish Sauce recipes for the 2012 Aspen Food and Wine Classic. Nominated for best product in the Grand Tasting tent by Andrew Zimmern of Bizarre Foods and best taste of the festival by consumers, Chef Lee's Vietnamese Duck Sausage and Vietnamese Seafood Sausage were a big hit.

Phu Quoc Anchovy
Recipe Source:
Recipe courtesy Chef Edward Lee


Chef Ed Lee Awards Top Chef Iron Chef

 

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Edward Lee at Adpen Food and Wine 2012
Chef Edward Lee at Aspen Food & Wine, 2012

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