Innholdsfortegnelse for May/June 2020 i Southern Cast Iron

GREEN TOMATO TART WITH CHEESE STRAW CRUST Makes 6 to 8 servings It doesn’t get much more Southern than green tomatoes and cheese straws; their flavors pair perfectly in this pretty tart. 1¼ cups all-purpose flour2 tablespoons minced fresh dill1½ teaspoons kosher salt, divided¼ teaspoon paprika1 cup shredded extra-sharp Cheddar cheese, room temperature10 tablespoons cold unsalted butter, cubed3 to 4 tablespoons cold whole milk1 (8-ounce) package cream cheese, softened½ cup grated Parmesan cheese1 tablespoon hot pepper sauce1 large egg yolk2 large green tomatoes (about 1½ pounds), cut into ⅛-inch-thick slices½ small red onion, sliced into ⅛-inch-thick rings, rings separated1 tablespoon olive oil1 large egg white, lightly beatenGarnish: chopped fresh dill 1. Preheat oven to 400˚. 2. In the work bowl of a food processor, pulse together flour, dill, ¾ teaspoon…

FRIED PORK CHOPS WITH PICKLE RICE Makes 4 servings (photo on page 84) Excite your taste buds with this tangy, crunchy, sweet-and-spicy dish. 4 (5-ounce) boneless pork loin chops1½ teaspoons kosher salt, divided¾ teaspoon garlic powder½ teaspoon smoked paprika½ teaspoon ground black pepper1⅓ cups long-grain white rice1 cup strained pickle brine*⅔ cup plus 2 tablespoons water, dividedVegetable oil, for frying1 cup finely ground pork rinds⅓ cup all-purpose flour1 large egg1 cup pickle slices*Sweet chili sauce, to serveGarnish: chopped green onion 1. Place pork chops between two sheets of plastic wrap. Using the flat side of a meat mallet, pound to about ¼-inch thickness. Season on all sides with 1 teaspoon salt, garlic powder, paprika, and pepper. Let stand at room temperature for 30 minutes. 2. Meanwhile, place rice in a…

SKILLET BANANA PUDDING Makes 12 servings A classic, billowy meringue-topped banana pudding will be right at home in your trusty cast-iron skillet. 2½ cups sugar, divided⅓ cup all-purpose flour½ teaspoon kosher salt, divided8 large egg yolks4½ cups whole milk, divided2 tablespoons bourbon (optional)¼ cup cold unsalted butter, cubed2½ teaspoons vanilla extract60 vanilla wafers (most of 1 [11-ounce] box)5 to 6 large bananas (about 2¼ pounds), peeled and sliced6 large egg whites, room temperature¼ teaspoon cream of tartar 1. In a medium bowl, whisk together 1¼ cups sugar, flour, and ¼ teaspoon salt; whisk in egg yolks and ½ cup milk. Place a fine-mesh sieve over a large bowl. 2. In a 10-inch cast-iron skillet, heat remaining 4 cups milk over medium heat until steaming. Gradually whisk 1 cup hot milk…

PRODUCT SPOTLIGHT LODGE BACON AND EGG GRIDDLE When Lodge announced this year’s resurrected addition to its cast-iron Legacy Series, we knew we had to get our hands on it as soon as possible. Their original Bacon and Egg Griddle is sought after by many cast iron enthusiasts, and the new design will surely be no different. They’ve added more surface area within a curved, ergonomic design so you can cook up a feast of your morning favorites. $55; lodgemfg.com SHOW US WHAT YOU’RE COOKING! POST ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON FOR A CHANCE FOR YOUR CAST IRON CREATIONS TO BE FEATURED IN A FUTURE ISSUE OF SOUTHERN CAST IRON. Mushroom and Leek Frittata @campyum TAMPA BAY, FLORIDA Rosemary Roasted Spatchcock Chicken and Grapes @peanutbutterandfitness SAN ANTONIO, TEXAS Mojo Shrimp Alfredo…

BARBECUE PORK TENDERLOIN AND VEGETABLES Makes 4 to 6 servings Don’t let the simplicity of this recipe fool you. Using shortcut ingredients, like your favorite barbecue sauce and preserves, makes this dish easy enough for a weeknight meal and tasty enough to please any crowd. 1 pound baby yellow potatoes, halved3 tablespoons olive oil, divided2½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1 (1½-pound) pork tenderloin½ sweet onion, sliced1 red bell pepper, seeded and sliced1 zucchini, cut into half moons½ cup barbecue sauce*¼ cup cherry or other fruit preserves1 tablespoon apple cider vinegar 1. Preheat oven to 375°. 2. In a large bowl, toss together potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper until well combined. Arrange potatoes, cut side down, on a cast-iron baking pan.…

STRAWBERRY SKILLET CAKE Makes 1 (10-inch) cake This skillet cake will be a new staple in your kitchen thanks to the rich, fluffy frosting, irresistible drizzles of preserves, and fresh strawberries. Cake: 2 cups all-purpose flour1⅓ cups granulated sugar¾ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt1 cup unsalted butter, cubed and softened⅔ cup whole buttermilk, room temperature and divided2 large eggs, room temperature and divided1½ teaspoons vanilla extract1½ cups chopped fresh strawberries Frosting: ¾ cup unsalted butter, softened1 (8-ounce) package cream cheese, softened¾ teaspoon almond or vanilla extract3½ cups confectioners’ sugarGarnish: sliced fresh strawberries, melted strawberry preserves 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.…

One doesn’t become infatuated with rice by happenstance. Maybe you grew up eating it as a suppertime side to a hearty roast or plopped atop a bowl of gumbo. But odds are, you never thought twice about the fluffy grains on your plate. Consider, for a second, just how much rice is consumed throughout the South. In Louisiana, the golden grain plays a lead role in Cajun dirty rice, jambalaya, boudin, and more. Much of Texas takes a south-of-the-border spin on rice, incorporating ingredients like chiles to add a kick, and rice is also a mainstay side (in some shape or form) in many of the state’s best barbecue joints. Visit southern Florida and you’ll find rice accompanying almost every Cuban or Puerto Rican meal, like arroz con pollo (a…

Iremember my college days like they were yesterday. When it came to home cooking, well, let’s just say I didn’t know what that meant exactly. Fast food joints, cheap eats, and whatever else I could survive on for quick sustenance was all I knew. But I always enjoyed watching cooking videos and getting immersed in how a recipe comes together. Being raised in Florida, I was always around Southern culture and food. Interesting enough, the state of Florida is often forgotten about when it comes to what one thinks of as the South. But growing up Caribbean with a touch of Southern flair was all I knew. I have such fond memories of being around family in the kitchen and watching beautifully battered chicken parts go into the hot skillet.…

Just steps from the hustle and bustle of Broadway in Nashville sits a chic diner painted a vivid shade of green to stand out against the gray brick surrounding it. A quick glimpse up at the simple gold lettering heralds your arrival at The Mockingbird. The logo—an insignia of the restaurant’s namesake finished in that same golden hue—hanging just to the right of the front entrance offers a taste of the whimsical dishes and décor awaiting within. Once inside, this modern Southern diner becomes an art deco-inspired paradise with a dedicated team turning out fresh twists on regional classics that have earned acclaim throughout the Music City’s food scene. The incredible attention to detail both in and out of the kitchen is something Chef Brian Riggenbach has prided himself on…

CORNMEAL ANGEL BISCUITS Makes about 13 (photo on page 20) Light, flaky, and fluffy, these heavenly biscuits are a dream. 4 cups all-purpose flour, divided2 cups finely ground plain yellow cornmeal, divided1 cup cold unsalted butter, cubed¼ cup sugar1 (0.25-ounce) package instant yeast1 tablespoon baking powder1½ tablespoons kosher salt1 teaspoon baking soda2 cups warm whole buttermilk (120˚ to 130˚)2 tablespoons cold whole buttermilkButter, to serve 1. In a large bowl, whisk together 2 cups flour and 1 cup cornmeal. Using a pastry blender, cut in cold butter until crumbly; refrigerate. 2. In another large bowl, whisk together sugar, yeast, baking powder, salt, baking soda, remaining 2 cups flour, and remaining 1 cup cornmeal. Stir in warm buttermilk until combined. Let mixture stand until cooled. Stir in refrigerated flour mixture until…

Astroll down Miami’s vibrant Calle Ocho is like being transported 330 miles south to the heart of Cuba—except in this hub of Cuban culture, no passport is required. The main drag of Miami’s historic Little Havana, Calle Ocho became an anchor for Cuban immigrants in the 1960s and remains one of the country’s most-concentrated cultural havens today. Long before it was home to a thriving Cuban immigrant community, Miami was a seemingly sleepy city where snowbirds and vacationers seeking the warmth of southern Florida flocked. But that all changed the moment communist leader Fidel Castro took power of Cuba in 1959. Those in opposition to Castro fled to the United States to seek refuge, and records show more than a million Cubans made the journey to America in what historians…

PULL-APART GARLIC-HERB BREAD Makes 6 to 8 servings You won't be able to resist this herby, cheesy, and easy-to-make starter. 1 (1-pound) sourdough bread loaf1 cup unsalted butter, softened1 cup chopped mixed fresh herbs (such as basil and tarragon)6 cloves garlic, minced2 teaspoons kosher salt1 teaspoon ground black pepper2 cups shredded Gruyère cheese (about 8 ounces)Garnish: chopped fresh herbs 1. Position rack in middle of oven; preheat oven to 400˚. 2. Using a large serrated knife, make cuts in bread 1 inch apart, cutting to within ¾-inch of bottom of loaf. (Do not cut all the way through bread.) Repeat cuts, running crosswise to original cuts. 3. In a medium bowl, stir together butter, herbs, garlic, salt, and pepper. Generously spread butter mixture into cuts of bread. Fill cuts with…

Q: I LOVE FRIED GREEN TOMATOES AND TOMATO PIES, BUT THEY ALWAYS END UP SOGGY. WHAT AM I DOING WRONG? A: You’re probably not doing anything wrong; more than likely, it’s probably what you’re not doing. Nothing symbolizes summer in the South quite like a warm, juicy, sun-ripened tomato sliced on a sandwich or tossed in a salad. But those same ripe juices that we crave in a raw tomato are exactly what keeps our fried green tomatoes from reaching maximum crunchiness and our tomato pies from holding together in creamy, savory layers. The solution: salt and time. First, slice your tomatoes into rounds, but be mindful of their thickness. You don’t want to cut them so thin that they’ll fall apart during cooking or so thick that they won’t cook through.…