Indholdsfortegnelse for July/August 2020 i Southern Cast Iron

Earlier this year, we were all witness to an entirely new way of life. I imagine the COVID-19 crisis impacted every aspect of your day-to-day life just as it did mine, but through it all, I witnessed my fellow Southerners rediscovering their love for cast iron and classic kitchen comforts. Social media was overflowing with folks supporting and inspiring one another with foods that showed off our proud Southern roots. The Southern Cast Iron team and I tapped into all of that goodwill to deliver this new issue that’s filled with delicious eats of all kinds just in time for your post-social-distancing summer celebrations. As you catch up with your family, friends, and neighbors, be sure to have comforting, easy-to-make meals like our Shrimp and Sausage Jambalaya (page 17) and…

Q: CRISPY BACON AND FRIED EGGS IS MY FAVORITE BREAKFAST, BUT THEY SOMETIMES STICK TO MY CAST-IRON SKILLET. HOW CAN I GET A BETTER RESULT? A: We agree; bacon and eggs is just about the best breakfast around, and is there a better way to wake up than to the smell of frying bacon? Likely not. Bacon cooked in even the most well-seasoned cast-iron skillet can stick, especially if you’re using bacon that’s had sugar or another sweetener added, like a maple bacon. Next time you’re buying bacon, check the labels to choose one with no sugar added or the least amount added. And if you’ve been adding cold bacon to a hot cast-iron skillet, that’s a guarantee for sticking. There’s a better way. To cook bacon, put the slices…

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…

1. FISCHER & WIESER HATCH CHILE & PINEAPPLE SALSA With 50 years’ experience creating some of the most unique food products in the South, it’s no surprise this Texas-made brand is the mastermind of this perfect-for-summer salsa. The tangy heat of their mild hatch chile peppers and sweet pineapple blend is best paired with a sunny day and a bowl of your favorite tortilla chips. $6.95 jelly.com 2. COAST & COTTON HAND TOWELS The hand-drawn designs that adorn this collection of 100 percent cotton textiles speak to the foodie in us all. The husband-and-wife duo behind this Alabama-based business began more than five years ago with a handful of prints and have since produced thousands of creations, each crafted with care, to represent life in and out of the kitchen. We…

HOT CHEDDAR BISCUITS WITH SPICY HONEY Makes 10 Spice up your life with these craveworthy bakes. 3½ cups all-purpose flour2 tablespoons baking powder1 tablespoon sugar½ teaspoon ground red pepper½ teaspoon kosher salt⅔ cup cold unsalted butter, cubed2 cups shredded sharp Cheddar cheese1 cup cold whole buttermilk¼ cup plus 1 tablespoon hot sauce, divided½ cup honey 1. Preheat oven to 450°. Line a cast-iron baking pan with parchment paper. 2. In a large bowl, whisk together flour, baking powder, sugar, red pepper, and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse meal; stir in cheese. 3. In a small bowl, stir together buttermilk and ¼ cup hot sauce; stir into flour mixture until combined. Turn out dough onto a floured work surface. Gently knead dough just…

GRILLED CORN AND PEACH SALSA Makes about 2½ cups (photo on page 68) Peel the peach before grilling, if desired. If you prefer more spice, use a serrano chile rather than a jalapeño. 3 large ears corn, shucked1 slightly firm yellow peach, peeled, halved and pittedVegetable oil1 jalapeño, seeded and diced¼ cup diced red onion2 limes, zested and juicedKosher salt2 tablespoons chopped fresh cilantroPlantain chips, to serve 1. Heat a cast-iron grill pan over medium-high heat. Brush pan, corn, and cut sides of peach halves with oil. Grill corn until browned and kernels are crisp-tender, about 3 minutes per side. Grill peach halves, cut sides down, until browned, about 3 minutes. Remove from pan, and let cool. Chop peach halves; cut corn kernels off cobs. 2. In a medium bowl,…

CLASSIC TOMATO PIE Makes 1 (10-inch) pie Have some fun with the varieties of tomatoes and fresh herbs in this recipe. Mix and match to find your favorite flavor combination. 4 pounds assorted tomatoes, sliced ¼ inch thick and seeded2 teaspoons kosher salt, dividedCream Cheese Pie Dough (recipe follows)3½ cups shredded Monterey Jack cheese, divided1 cup fresh basil leaves, thinly sliced1 cup mayonnaise½ cup chopped red onion1 large egg, lightly beaten2 tablespoons chopped fresh dill¼ teaspoon ground black pepperGarnish: fresh basil, fresh dill 1. Place tomato slices on paper towels; sprinkle 1 teaspoon salt all over slices. Let stand at room temperature for 2 hours, patting dry with paper towels after 1 hour and again after 2 hours. 2. On a lightly floured surface, roll Cream Cheese Pie Dough to…

There’s hardly a time in Kelsey’s memory when she wasn’t in the kitchen. In fact, if you ask her, she’ll tell you that she’s been cooking all her life. One moment doesn’t stand out as her “first” because cooking has been something she’s just always done. It came naturally to her as a young child while growing up in the Deep South and was something everyone around her could tell she was deeply passionate about. “I got really serious with my tinkering in the kitchen when I was probably 14,” Kelsey says. “The more I did it, the more I loved it. My parents eventually turned their pool house into my kitchen so I could be out there experimenting and be out of their way.” Her own space is exactly…

ALMOND POUND CAKE WITH FRESH PEACH SAUCE Makes 1 (10-inch) cake Every Southern chef needs a versatile pound cake recipe, and we love the decadent fruit topping on this classic treat. 1 cup unsalted butter, softened¾ cup plus 1½ tablespoons granulated sugar, divided¼ cup firmly packed light brown sugar4 large eggs, room temperature3 teaspoons vanilla extract, divided½ teaspoon almond extract2 cups all-purpose flour1 teaspoon baking powder¾ teaspoon kosher salt1¼ cups cold heavy whipping creamFresh Peach Sauce (recipe follows) 1. Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In a large bowl, beat butter, ¾ cup granulated sugar, and brown sugar with a mixer at medium speed until fluffy, about 3 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a…

I joke that the #BlogLifeChoseMe. But if I am to be completely honest, it wasn’t the blog life that chose me; it was cast iron. The blog is a happy accident. When I was growing up, my mom did the cooking, and after I got married, my wife took on that task. During that in-between time, well, I relied on takeout, Top Ramen, and scouting-taught foil meals to survive. It wasn’t until a weekend of disastrously inedible camp oven meals during a family camping trip that I thought perhaps I should learn how to cook a bit more. I even received a 12-inch “pity gift” cast-iron skillet to jump-start my outdoor cooking education. Armed with a skillet and piqued interest in outdoor cooking, I signed up for a hands-on camp…