Innholdsfortegnelse for July/August 2022 i Southern Cast Iron

SUMMER EVERLASTING It’s no secret that this is my favorite time of year. The bright summer sun beckons us all out of the kitchen to bask in its goodness, and I look forward to my annual adventures to local you-pick farms and gardens. To me, this is the season synonymous with a rainbow of colorful dishes and fun-filled get-togethers with family and friends. That’s where our new issue of Southern Cast Iron comes in. We’ve lined up everything you need to complete any potluck or party. For the main course, grab your grill pans and give mouthwatering kabobs like our Teriyaki Chicken Meatball Skewers or Jerk-Spiced Pork, Peach, and Green Tomato Kabobs (both on page 23) a try. And whether on a picnic, by the pool, or at the beach,…

PEPPER STEAK Makes 4 servings Put down the take-out menu and whip up this saucy classic at home instead. It comes together fast, and by making it yourself, you control the quality of the ingredients and can adjust the seasonings to your palate. 1 pound flank steak, sliced ¼ inch thick against the grain4 tablespoons low-sodium soy sauce, divided1 tablespoon rice wine vinegar1 tablespoon sesame oil2 tablespoons cornstarch1 cup low-sodium beef broth1 tablespoon sugar1 tablespoon ground black pepper½ teaspoon kosher salt⅛ teaspoon crushed red pepper2 tablespoons vegetable oil2 green bell peppers, cut into strips1 orange bell pepper, cut into strips1 red bell pepper, cut into strips1 medium yellow onion, cut into strips½ cup (1-inch-long) pieces green onion2 teaspoons minced garlic2 teaspoons minced fresh gingerHot cooked rice, to serveGarnish: sliced green…

Q: I LOVE ROASTED PEPPERS, BUT THEY’RE SO EXPENSIVE TO BUY. HOW CAN I MAKE THEM MYSELF? A: ROASTING PEPPERS IS SIMPLE AND EASY TO DO, AND YOUR TRUSTY CAST-IRON SKILLET IS THE PERFECT PAN FOR THE JOB. HERE’S HOW. Step 1 Heat a dry cast-iron skillet or grill pan over medium-high heat. Cook the peppers on each side until well browned and evenly charred. Step 2 Transfer the peppers to a large heatproof bowl, and cover tightly with plastic wrap. Step 3 Let the peppers stand for at least 20 to 30 minutes; the steam that accumulates in the bowl helps to loosen the skins. The longer the peppers steam in the bowl, the easier they will be to peel. Step 4 Transfer the peppers to a large baking…

Breads Jalapeño and Sweet Pepper Cornbread 66 Burgers & Sandwiches Blackened Grouper Sandwiches with Mango Slaw 76 BLFGTs 73 Double-Decker Grilled Veggie Panini 73 Fried Chicken Caesar Sandwiches 73 Lamb Burgers with Tzatziki 76 Condiments, Sauces & Seasonings Coconut-Rum Caramel 26 Lime Mustard 84 Memphis Dry Rub 15 Pickled Bread-and-Butter Peppers 67 Spicy Rémoulade 81 Sweet Barbecue Glaze 92 Teriyaki Sauce 23 Tzatziki 76 Zesty Tartar Sauce 81 Desserts Birthday Cupcakes with Creamy Chocolate Frosting 95 Blueberry-Almond Crisp 53 Cherry Berry Cobbler 52 Chocolate-Toffee Cobbler 54 Grilled Tropical Fruit with Coconut-Rum Caramel 26 Pecan Praline Peach Cobbler 54 Rhubarb-Raspberry Crisp 53 Main Dishes Chicken, Pepper, and Pesto Pasta 66 Chiles Rellenos 67 Floribbean-Style Shrimp Boil 84 Jerk-Spiced Pork, Peach, and Green Tomato Kabobs 23 King Ranch Chicken 18 Lemon-Dill Scallop,…

MARQUETTE CASTINGS Improving a cast-iron skillet’s functionality was the catalyst behind Marquette Castings. Innovative designs like the fork-shaped handle on their No. 10.5 Skillet allow it to retain less heat resulting in cooler touch and easier handling. Marquette also focuses on preserving traditional casting methods that make their pieces lightweight and with a smooth finish like skillets of the past. All their products are casted with the same care and craftsmanship, making them fit for generations to come. $249.95; marquettecastings.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 Roasted Tomato Egg Bake @ashleylook1 CORAL SPRINGS, FLORIDA Cajun Sausage Pasta @saltandbaker HOUSTON, TEXAS Ham & Cheese Skillet Sliders @sandraseasycooking…

LEMON-DILL SCALLOP, ASPARAGUS, AND SQUASH KABOBS Makes 4 to 6 servings (photo on page 20) Mild-flavored squash and asparagus let the meaty scallops shine, and we love the herby marinade that doubles as a sauce for serving. 2 teaspoons lemon zest⅓ cup fresh lemon juice3 tablespoons chopped fresh dill, divided1 tablespoon minced garlic1 tablespoon honey1¼ teaspoons kosher salt, divided½ teaspoon crushed red pepper½ teaspoon ground black pepper, divided⅔ cup extra-virgin olive oil1½ pounds large sea scallops, patted dry½ pound asparagus, cut into 2-inch pieces2 medium yellow squash (about 6 ounces each), cut into 1-inch pieces1 tablespoon waterVegetable oil, for brushingLong wooden skewers2 small lemons, halved1 tablespoon chopped fresh parsley 1. In a liquid measuring cup, whisk together lemon zest and juice, 2 tablespoons dill, garlic, honey, ½ teaspoon salt, red…

CHERRY BERRY COBBLER Makes 6 to 8 servings Whether served warm or room temperature, this cake-like cobbler will have everyone coming back for a second scoop. ½ cup unsalted butter, cubed2 cups all-purpose flour1¾ cups plus 2 tablespoons granulated sugar, divided2 teaspoons baking powder½ teaspoon kosher salt¼ teaspoon ground cinnamon1½ cups whole milk, room temperature1 tablespoon vanilla extract1¾ cups fresh cherries, pitted and halved1¾ cups fresh strawberries, hulled and halved1¾ cups fresh blackberries2 teaspoons lemon zestGarnish: confectioners’ sugar 1. Preheat oven to 350°. Place butter in a 10-inch cast-iron skillet; place skillet in oven just until butter is melted. 2. In a medium bowl, whisk together flour, 1¾ cups granulated sugar, baking powder, salt, and cinnamon. Whisk in milk and vanilla until smooth. Pour batter into melted butter in skillet…

FRIED CHICKEN CAESAR SANDWICHES Makes 4 Liven up your summer sandwich routine with this handheld main inspired by the well-loved entrée salad. ½ cup mayonnaise1 clove garlic, minced½ teaspoon lemon zest2 teaspoons fresh lemon juice1 tablespoon chopped fresh parsley1 teaspoon anchovy paste2¼ teaspoons kosher salt, divided¼ teaspoon ground black pepperVegetable oil, for frying2 cups Italian-seasoned panko (Japanese bread crumbs)1 cup all-purpose flour3 large eggs4 (5-ounce) chicken cutlets4 ciabatta buns, halved and toastedRomaine lettuce and shaved Parmesan cheese, to serve 1. In a small bowl, whisk together mayonnaise, garlic, lemon zest and juice, parsley, anchovy paste, ¼ teaspoon salt, and pepper; cover and refrigerate. 2. In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. 3. In a shallow dish,…

CREAMED CORN Makes 6 to 8 servings Search out heirloom varieties of sweet corn such as Silver Queen and Ambrosia for the best results. 7 medium ears fresh corn, shucked2½ cups heavy whipping cream2 teaspoons kosher salt, divided4 slices bacon, chopped½ cup chopped yellow onion1 teaspoon minced garlic2 tablespoons chopped green onion, divided½ teaspoon ground black pepper⅛ teaspoon ground red pepper 1. Using a sharp knife, carefully cut kernels off cobs, being careful not to cut too deeply into the cobs. Transfer kernels to a large bowl. (You should have about 6 cups kernels.) Using the dull side of the knife, scrape as much pulp from cobs as possible into the bowl. Cut or break cobs in half. 2. In a medium cast-iron Dutch oven, bring corn cobs, cream, and…

From humble beginnings on the kitchen line in Memphis, Tennessee, to phenomenal success with a rapidly expanding culinary empire in Charlotte, North Carolina, James Beard Award-nominated Chef Greg Collier’s career is an adventure he would tell you he never saw coming. As with any good Southern boy, food was an integral part of Greg’s early life. He spent many days watching his grandmother prepare feasts for the whole family, but none of those moments prepared him for when he would start cooking on his own. He even jokes about a time during his college days when he nearly burned down a kitchen trying to fry chicken for the first time. Cooking professionally never crossed Greg’s mind until one fateful day; he walked into his favorite chicken wings spot and the…

One of the best parts of Southern summers is the epic farmers’ markets. Juicy peaches, ruby-hued tomatoes, fresh okra, crisp sweet corn—what’s not to love? These community markets spanning the South are made possible by hardworking farmers, growers, producers, and makers, and there’s never been a better time to visit and taste the season’s and region’s bounty. THE MARKET AT PEPPER PLACE BIRMINGHAM, ALABAMA pepperplacemarket.com Birminghamians know there’s no better place to be on a Saturday morning than Pepper Place. During warm months, dozens of vendors set up outdoors to sell the region’s tastiest produce like sweet Chilton County peaches that grow south of the city and heirloom tomatoes in a kaleidoscope of colors. Fuel up for a morning of exploring fruit and veggie stands and locally made goods with…