Innholdsfortegnelse for January/February 2020 i Southern Cast Iron

Hello! I hope you’ll join me in welcoming the new year and this new issue of Southern Cast Iron. Like so many of you, we believe that this is the time for fresh starts. So we’ve made a resolution of our own: to bring you the cast iron content you love in fresh, exciting ways in 2020. But don’t worry—each issue will still be packed with all the scrumptious recipes and entertaining, informative stories you crave. Beginning with this issue, you’ll find four new columns and departments, including Blue-Ribbon Dish (page 21), where we’ll share a winning recipe from cast iron-related cooking and baking competitions across the South; One-Dish Meal (page 23), which will save you time—and clean-up!—with simple dinner ideas; and Master Class (page 103), in which we’ll break…

After taking second place at the 2018 National Cornbread Festival Cook-Off, Lidia Haddadian returned to South Pittsburg, Tennessee, in 2019 with this cast iron-cooked creation and took home the top prize, adding to her more than 40 food competition victories. Inspiration for this recipe struck Lidia during her first encounter with Lodge’s cast-iron baking pan during the 2018 festival. The California-based chef tested and tweaked her blend of cornmeal and yeast several times to perfect the crispy crust that holds the Cajun-inspired toppings. Give the recipe a go to taste why her pizza achieved blue-ribbon status, and visit nationalcornbread.com for more festival recipes. CAJUN SHRIMP AND BACON PIZZA WITH CRISPY CORNBREAD CRUST Recipe adapted from Lidia Haddadian, 2019 Lodge National Cornbread Festival Cook-Off First-Prize Winner Makes 1 (14-inch) pizza Crust:…

GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE Makes 6 to 8 servings Pile this flavorful flank steak onto your favorite tortillas and top with Chimichurri Sauce, thinly sliced radish, sliced avocado, and crumbled queso fresco for delicious tacos. 1½ pounds flank steak2 tablespoons firmly packed light brown sugar1 tablespoon chili powder1 tablespoon garlic powder2 teaspoons kosher salt1½ teaspoons ground black pepper1 teaspoon dry mustard1 teaspoon ground cuminChimichurri Sauce (recipe follows) 1. Let steak stand at room temperature for 30 minutes. 2. In a small bowl, stir together brown sugar, chili powder, garlic powder, salt, pepper, mustard, and cumin. Generously sprinkle mixture all over steak; let stand 15 minutes more. 3. Heat a large cast-iron grill pan over medium-high heat; spray pan with cooking spray. 4. Cook steak, turning once, until an…

Before the countless nights of research, the years of testing and retesting molds and finishes, and the prototypes that never seemed like they’d make it onto store shelves, many modern cast iron-makers’ stories began with a single vintage cast-iron skillet with a history as strong as that well-seasoned black iron. That’s how Butter Pat Industries founder Dennis Powell got started—with an heirloom skillet from his beloved grandmother Estee. For Isaac Morton, it was a smooth-surfaced Griswold No. 8 skillet—a gift from his sister-in-law—that led to backyard tinkering and eventually the founding of Smithey Ironware. The same goes for Mark Longenecker, who founded Lancaster Cast Iron with college-friend-turned-business-partner Brandon Moore after falling in love with a 120-year-old Erie Griswold skillet at a young age. For these cast iron artisans and others…

BALSAMIC-BRAISED CHICKEN THIGHS WITH PARMESAN GRITS Makes 4 servings Nutty Parmesan in the grits is a tasty complement to the herby, vinegar-infused chicken. 1 tablespoon vegetable oil1½ teaspoons kosher salt1 teaspoon ground black pepper6 large bone-in skin-on chicken thighs (about 3 pounds), trimmed6 large shallots (about ½ pound), peeled and halved2 teaspoons minced fresh rosemary½ cup balsamic vinegar½ cup chicken brothParmesan Grits (recipe follows)Garnish: fresh rosemary sprigs, ground black pepper 1. Preheat oven to 350°. 2. In a 12-inch cast-iron braiser, heat oil over medium-high heat. Sprinkle salt and pepper all over chicken; cook until browned, about 3 minutes per side. Remove from pan, reserving 1 tablespoon drippings in pan. 3. Add shallots; cook until browned, about 3 minutes. Return chicken, skin side up, to pan. Sprinkle with rosemary. Drizzle…

A: A roux is a mixture of equal parts flour and fat (vegetable oil, butter, and bacon drippings are the most common) that acts as a thickener and flavoring agent to a cooking liquid like cream or broth. This single element can range from the mildly flavored white roux to the complex, nutty dark brown roux. Though it only requires two ingredients, don’t underestimate a roux. It can make or break the texture or flavor of a dish. The stovetop method is the most common. A simple white roux is mainly used as a thickener and only takes a few minutes of constant stirring. (We break it down in our “Master Class” recipe on page 103.) We use this quick roux to create the creamy sauce in our cover recipe,…

SEASONED KEEP THEM CLEAN Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you. We avoid it when possible to protect the seasoned surface. KEEP THEM DRY After rinsing, it’s crucial to dry your cookware completely. Wipe dry with a clean kitchen towel and then apply a very thin coat of vegetable oil, rubbing it into the surface. Heat on the stovetop over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe surface with a clean kitchen towel, and heat for 5 more minutes. RESPECT YOUR CAST IRON Taking…

Rendered pork fat, known as lard, is as synonymous with the Southern kitchen as sweet tea. If your grandmother kept a jar in her cupboard or icebox, there’s a good reason why. Lard is one of the best fats to use to make tender biscuits, flaky pie doughs, and flavorful sauces. It can be used in most savory and sweet applications in place of butter or shortening. Try your hand at working with this staple in our reimagined recipes. LARD BISCUITS Makes about 10 When cutting lard into flour, the fat coats the flour particles and reduces gluten formation, which results in a very tender biscuit. 3 cups self-rising flour*2 teaspoons kosher salt1½ teaspoons sugar¾ cup cold lard, cut into ½-inch cubes, plus more for greasing pan1 cup cold whole…

ARTICHOKE FRITTATA AND CHEESE BISCUIT WEDGES Makes 4 servings A wedge pan may not be what comes to mind to use for one-pan meals, but this genius recipe cooks a full breakfast in less than 30 minutes. Biscuits: 1 cup all-purpose flour1 tablespoon chopped fresh chives1½ teaspoons baking powder½ teaspoon kosher salt½ teaspoon onion powder¼ teaspoon baking soda¼ teaspoon garlic powder¼ teaspoon ground black pepper½ cup shredded sharp white Cheddar½ cup whole buttermilk4 tablespoons unsalted butter, melted and divided Frittata: 4 large eggs1 tablespoon whole milk½ teaspoon Dijon mustard½ cup chopped baby spinach½ cup chopped artichoke hearts, divided1 tablespoon chopped fresh chives½ teaspoon kosher salt¼ teaspoon ground black pepper 1. Preheat oven to 425°. Spray wells of an 8-well cast-iron wedge pan with cooking spray. 2. For biscuits: In a…

PARMESAN-HERB BUTTERMILK BREAD Makes 1 (8x4-inch) loaf Buttermilk and baking powder help this loaf rise almost like a yeasted bread—no proofing required. 2½ cups all-purpose flour3 tablespoons sugar2½ teaspoons baking powder¾ teaspoon kosher salt1 large egg1⅓ cups whole buttermilk¼ cup canola oil⅔ cup plus 2 tablespoons shredded Parmesan cheese, divided⅓ cup chopped assorted fresh herbs (such as parsley, thyme, and basil) 1. Preheat oven to 350°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together egg, buttermilk, and oil. Stir egg mixture into flour mixture until well combined; stir in ⅔ cup cheese and herbs. Spread batter into prepared pan; sprinkle with remaining 2 tablespoons cheese. 3. Bake until…

CHICKEN-FRIED HAMBURGER STEAK AND GRAVY Makes 6 servings Using ground beef is an affordable alternative to steaks that doesn’t sacrifice flavor. It also allows for seasonings to be added to the meat without the need for a long marinating time. 1 tablespoon Italian seasoning2 teaspoons garlic powder1½ teaspoons kosher salt, plus more to taste1 teaspoon ground black pepper1½ pounds lean ground beef2 tablespoons balsamic vinegar1½ cups all-purpose flour, divided¾ teaspoon baking powder2 cups whole buttermilk1½ teaspoons hot sauceVegetable oil, for frying2 cups whole milk, room temperatureGarnish: ground black pepper, chopped green onion 1. Preheat oven to 200°. Place a wire rack on a rimmed baking sheet; spray rack with cooking spray. 2. In a small bowl, whisk together Italian seasoning, garlic powder, salt, and pepper. In a medium bowl, combine…

As you step under the palm tree canopy and into the casual, vibrant dining space, the wonderful aroma wafting from the kitchen is the first thing that welcomes you to The Floridian in downtown St. Augustine, Florida. On the patio, groups soak up the sun alongside decorative pink flamingos, while others enjoy the funky, laid-back atmosphere of the indoor dining room. Laughter and conversation ring from the usually packed tables, and a feeling of warm welcome lingers in the air. The atmosphere is full of an almost tangible sense of Southern hospitality, reflecting chef and co-owner Genie McNally’s deep admiration for Southern food, culture, and culinary tradition. “We opened The Floridian with a mission that is ongoing,” Genie says. “To serve great food using seasonal and sustainable ingredients, and to…

ROAST BEEF DEBRIS PO’ BOYS Makes 8 sandwiches This classic Roast Beef Debris is cooked slowly for an amazingly tender result and then stuffed into pillowy French bread for the perfect roast beef sandwich. 1 cup mayonnaise8 (6- to 8-inch) loaves French bread, split lengthwiseRoast Beef Debris (recipe follows)Sliced tomato, shredded lettuce, dill pickle slices, and Cajun Seasoning (recipe on opposite page), to serve 1. Spread mayonnaise onto one cut side of bread. Fill each bread loaf with about 1 cup Roast Beef Debris and tomato, lettuce, pickles, and Cajun Seasoning as desired. ROAST BEEF DEBRIS Makes about 2 quarts 3 tablespoons vegetable oil1 (3¾-pound) boneless chuck roast, trimmed1 tablespoon kosher salt1½ teaspoons ground black pepper1 (32-ounce) carton low-sodium beef broth1 small yellow onion, sliced¼ cup tomato paste¼ cup Creole…

STRAWBERRY CORNMEAL COFFEE CAKE WEDGES Makes 8 (photo on page 49) Nutty cornmeal and sweet winter strawberries combine to make perfect little wedges, ideal for a breakfast on the go. Topping: ⅓ cup sliced almonds3 tablespoons all-purpose flour3 tablespoons plain yellow cornmeal3 tablespoons sugar1 teaspoon lemon zest¼ teaspoon kosher salt2 tablespoons unsalted butter, melted Cake ½ cup sugar¼ cup unsalted butter, melted1 large egg1 teaspoon lemon zest1 teaspoon vanilla extract½ cup all-purpose flour½ cup plain yellow cornmeal¾ teaspoon baking powder¼ teaspoon kosher salt¼ cup whole buttermilk¾ cup chopped fresh strawberries 1. Preheat oven to 350°. Spray an 8-well cast-iron wedge pan with baking spray with flour. 2. For topping: In a medium bowl, whisk together almonds, flour, cornmeal, sugar, lemon zest, and salt. Stir in melted butter until mixture is…

CHARRED JALAPEÑO PIMIENTO CHEESE Makes about 2¾ cups Charred jalapeños take this pimiento cheese from good to fantastic. Scrape out the seeds before chopping to tame the heat if desired. 2 to 3 medium jalapeños (about 2¼ ounces)1 (8-ounce) package cream cheese, softened½ cup mayonnaise1 teaspoon Worcestershire sauce¾ teaspoon garlic powder¼ teaspoon smoked paprika¼ teaspoon dry mustard2½ cups shredded extra-sharp Cheddar cheese1 (4-ounce) jar diced pimientos, drained 1. Heat a 10-inch cast-iron skillet over medium-high heat. Add jalapeños; cook, turning occasionally, until skin is charred, 5 to 6 minutes. Place peppers in a small bowl, and tightly cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Peel peppers, discarding skin and stem; finely chop peppers. 2. In a medium bowl, beat cream cheese and mayonnaise…

Once you’ve tasted what lies inside the rugged shell of a Virginia oyster, you can begin to understand the history that flows through the winding, sumptuous tidewaters of the state’s eastern shore. The small but mighty morsel represents survival, its brininess born of the sea from which it was first harvested by Native Americans and by hardworking watermen today. Virginia is home to a variety of oysters, each with a very specific flavor; the distinctness is a story of cultural fusion in this eastern coastal community, and the freshness is a sign of thriving life. Some define Virginia’s Tidewater region as the portion of land east of the Fall Line, west of the Chesapeake Bay, and in between the James and Potomac Rivers, while others generalize the term to include…

When people ask me why I moved from Los Angeles to New Orleans, I immediately ask if they have ever visited the Crescent City. If you’ve been here, then you don’t have to ask. To walk the streets of New Orleans is to know its magic. Music fills the air of the French Quarter and Frenchman Street. Colorful murals bring a modern vibrance to buildings in the Bywater and Upper 9th Ward. Second lines [brass bands and boisterous followers parading through the streets] surprise you weekly. Every neighborhood is alive and iconically beautiful, and the food is in a class all its own. New Orleans is just so distinctly itself. And when the city calls to you—no matter where you live—you pack your bags and call your real estate agent,…