Indholdsfortegnelse for July/August 2021 i Southern Cast Iron

It’s safe to say that last summer did not turn out the way many of us—myself included—had hoped. The COVID-19 pandemic brought about strict social distancing and quarantine protocols, but now that vaccines have become widely available, we’re all planning get-togethers with long-missed family and friends. The opportunity to venture out beyond the backyard and soak up the summer sunshine comes just as the season’s most beautiful bounty is hitting the markets, so we made sure to pack this new issue of Southern Cast Iron with the best the region has to offer. One of the things we so missed last year were the potlucks, but our lineup of mix-and-match mains and sides, such as Dry-Rubbed Country-Style Ribs (page 27) and Creamy No-Boil Mac and Cheese (page 31), will make…

GRILLED PINEAPPLE-GINGER CHICKEN Makes 4 servings (photo on page 22) Jazz up a dinnertime staple with these bright citrus- and spice-infused quick-cooking breasts. 1 bunch green onions, trimmed and divided4 boneless skinless chicken breasts1½ cups pineapple juice3 tablespoons grated fresh ginger2 tablespoons sesame oil2 tablespoons soy sauce3 cloves garlic, chopped¼ teaspoon crushed red pepper2 tablespoons olive oil1 teaspoon kosher salt1 pineapple, peeled, cored, and cut into ½-inch-thick rings 1. Roughly chop 2 green onions; reserve remaining onions. 2. In a large resealable plastic bag, combine chopped green onion, chicken, pineapple juice, ginger, sesame oil, soy sauce, garlic, and red pepper. Seal bag; shake well to combine. Refrigerate, turning bag occasionally, for 1 to2 hours. 3. Remove chicken from bag, discarding marinade. Pat chicken dry with paper towels; let stand at…

PEACH-CHERRY CRISP Makes 6 to 8 servings Sweet peaches and tart cherries work in harmony in a bubbly baked treat complete with a crispy-crumbly oat streusel topping. ⅓ cup plus ¼ cup all-purpose flour, divided3 tablespoons quick-cooking oats (not instant)3 tablespoons firmly packed light brown sugar1¼ teaspoons ground cinnamon, divided¼ teaspoon kosher salt3 tablespoons cold unsalted butter, cubed⅓ cup sliced almonds1 cup granulated sugar½ teaspoon ground nutmeg6 cups sliced peeled fresh peaches (6 to 7 large peaches)6 cups pitted fresh cherries½ teaspoon vanilla extractCherry ice cream, to serve 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a medium bowl, stir together ¼ cup flour, oats, brown sugar, ½ teaspoon cinnamon, and salt. Using a pastry blender or fork, cut in butter until mixture…

CREOLE FRIED GREEN TOMATOES Makes 6 to 8 servings Tangy, crunchy, and hot from the skillet, these tomatoes are a summertime essential. 5 medium green tomatoes, sliced ½ inch thick2 teaspoons kosher salt, divided1 cup all-purpose flour2 large eggs1 cup whole buttermilk1 teaspoon hot sauce2 cups panko (Japanese bread crumbs)½ cup self-rising yellow cornmeal mix1 tablespoon Creole seasoningVegetable oil, for fryingCreole Rémoulade (recipe follows)Garnish: chopped fresh parsley 1. Place tomato slices on several layers of paper towels; sprinkle 1 teaspoon salt all over both sides of tomatoes. Let stand for 30 minutes. Pat tomato slices dry with paper towels. 2. In a shallow dish, place flour. In a medium bowl, whisk together eggs, buttermilk, and hot sauce. In another shallow dish, stir together bread crumbs, cornmeal, and Creole seasoning. 3.…

What is Southern food to you? Which meals come to mind when you think of traditional food from this region? Maybe it’s crispy fried chicken or macaroni and cheese. Or is it a pot of gumbo or a pan of cornbread? To Benjamin “BJ” Dennis, born and raised in Charleston, South Carolina, traditional Southern food goes far beyond just a delicious meal. It’s fueled by soul, and its history is detailed and storied with many classic dishes tracing back to the Lowcountry. This not-so-hidden gem along the country’s southeastern coast is known for its charming cities and rich cultural heritage—more specifically, the ancestors of today’s Gullah people who lived in South Carolina and parts of northern Georgia. The importance of the Gullah people’s contribution to modern cuisine in the region…

SMOKY TWO-BEAN BAKED BEANS Makes 6 to 8 servings Aromatic veggies, salty bacon, and sweet Dr Pepper make these baked beans anything but ordinary. ½ pound thick-cut bacon, chopped2 cups chopped yellow onion1 green bell pepper, chopped1 tablespoon minced fresh garlic1½ cups Dr Pepper (not diet)½ cup chicken or beef broth¾ cup ketchup½ cup firmly packed dark brown sugar2 tablespoons apple cider vinegar2 tablespoons Worcestershire sauce1 teaspoon kosher salt1 teaspoon ground black pepper1 teaspoon smoked paprika3 (15.5-ounce) cans pinto beans, drained3 (15.5-ounce) cans light red kidney beans, drained 1. Preheat oven to 350°. 2. In a 12-inch enamel-coated cast-iron braiser, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, bell pepper, and…

UNCOVERING THE ORIGINS OF A CAST-IRON PAN CAN PROVE TO BE A CHALLENGE, BUT KNOWING WHERE TO LOOK CAN LEAD TO A PATH OF DISCOVERY The makers of today’s vintage cast iron were meticulously detailed craftsmen. They made glassy smooth interiors, handles molded to seamlessly fit into a gripped hand, and walls and pour spouts whose curvature was perfected down to minute angles. Each brand had a well-conceived signature design, but for many brands of yesteryear, where consistency ended and mystery unfolded was with markings. A skillet’s markings could range from the company’s name to a set of cryptic letters and numbers to mysterious notches to nothing at all, and much of the inconsistency was a result of marketing. For example, a Wagner skillet made to sell in a specific…

SKILLET S’MORES COOKIE Makes 8 to 10 servings Studded with chunks of chocolate and loaded with toasted, melty marshmallows, our cover star brings a nostalgic camping treat indoors and into your trusty skillet for the most decadent dessert. ½ cup unsalted butter, softened1⅓ cups firmly packed dark brown sugar⅓ cup granulated sugar1 large egg, room temperature1 large egg yolk, room temperature1 teaspoon vanilla extract2⅔ cups all-purpose flour1¼ teaspoons baking soda1 teaspoon kosher salt2 tablespoons heavy whipping cream, room temperature1⅓ cups semisweet chocolate chips2 sheets graham crackers, broken into large pieces3 (1.55-ounce) Hershey’s milk chocolate bars, divided6 to 8 large marshmallows⅓ cup miniature marshmallows 1. Preheat oven to 350°. Position one oven rack in center and another oven rack in top third of the oven. Spray a 10-inch cast-iron skillet with…

I was headed to cook on a ranch in the Palo Duro Canyon just south of Claude, Texas, for three weeks one spring. That meant cooking three hearty meals a day for the cowboys from my 1976 Studebaker chuck wagon. I went a day early so I could set up camp before all the fellers got in. I got the wagon situated along with the fly (a 40x30-foot canvas tarp attached to the wagon) and a spot for Bertha, my woodstove. Luckily, I was also able to find a flat spot to set up my cowboy condominium, also known as a teepee. I sat there admiring the expansive view of acres of prairie when I got to thinking, “I’m the luckiest feller in the world because there ain’t a better…