Indholdsfortegnelse for September/October 2021 i Southern Cast Iron

As the dog days of summer dwindle down, it’s time to welcome the cooler breezes and turning leaves of fall, and the Southern Cast Iron team and I are excited to bring you these scrumptious recipes to share with your family and friends. Kicking off this issue are hearty and delicious ground beef dinners (page 19) that will become new family favorites in no time, along with flavorful takes on veggie sides to round out any main dish (page 27) and a fresh batch of cornbread recipes ready and waiting for your skillets and corn stick pans (page 35). We’re also introducing you to Deep South social media star and new cookbook author Brenda Gantt (page 53). From her delightful kitchen in Andalusia, Alabama, she shares her love of cast…

SOUTHWESTERN HOECAKES Makes about 19 Also known as johnnycakes or corn cakes, these savory pancake-like delicacies can be enjoyed at any time of the day. Fire up your taste buds with our slightly spicy version that features a trifecta of peppers and then cool them back down with a dollop of dressed-up sour cream. 1 cup sour cream2 tablespoons mayonnaise⅛ teaspoon garlic powder⅛ teaspoon onion powder½ to ¾ cup plus 1 tablespoon vegetable oil, divided1 cup diced assorted bell pepper¼ cup diced seeded jalapeño1 cup all-purpose flour1 cup plain yellow cornmeal1 tablespoon sugar2 teaspoons baking powder1½ teaspoons kosher salt¼ teaspoon ground black pepper2 large eggs¾ cup whole buttermilk½ cup water¼ cup chopped fresh cilantro, plus more for garnish 1. In a small bowl, stir together sour cream, mayonnaise, garlic powder,…

LAYERED CHICKEN FAJITA PIE Makes 4 to 6 servings Change up your usual taco Tuesday with these tiers of Tex-Mex flavor generously topped with gooey, melty cheese. 2 tablespoons unsalted butter2 medium bell peppers, chopped1 medium sweet onion, chopped4 cloves garlic, chopped4 cups shredded cooked chicken4½ cups shredded Monterey Jack cheese with peppers, divided1 (10.75-ounce) cream of onion soup1 (4-ounce) can diced green chiles, drained½ cup chopped fresh cilantro1 (1-ounce) package fajita seasoning5 (12-inch) flour tortillas1 (10-ounce) can green enchilada sauceSalsa verde, chopped tomatoes, andchopped fresh cilantro, to serve 1. Preheat oven to 350°. 2. In a 6-quart cast-iron Dutch oven or 12-inch enamel-coated cast-iron braiser, melt butter over medium heat. Add bell peppers, onion, and garlic; cook, stirring occasionally, until just tender, about 5 minutes. Transfer vegetables to a large…

APPLE PIE WITH LATTICE CRUST Makes 1 (10-inch) pie Every baker needs a knockout fruit pie in their recipe arsenal, and this one will be just that. For the best flavor, use a mix of sweet and tart apples such as Braeburn, Fuji, Golden Delicious, Granny Smith, Honeycrisp, and McIntosh. Experiment with a few combinations to find your perfect pairing. Peel the apples if you prefer, but it’s not necessary. 4 pounds apples, halved, cored, and sliced ¼ inch thick2 tablespoons fresh lemon juice¾ cup plus 1 teaspoon granulated sugar, divided½ cup firmly packed light brown sugar¼ cup cornstarch1¼ teaspoons apple pie spice½ teaspoon kosher salt½ teaspoon lemon zestDouble Piecrust (recipe follow)1 large egg, lightly beaten 1. In a large bowl, toss together apples and lemon juice. In a medium…

BACON BARBECUE MEAT LOAVES Makes 6 servings Individual meat loaves are right at home in your mini cast-iron skillets—no sharing required. Serve with your favorite sides for a satifying supper. 1 cup fresh bread crumbs (about 2 slices bread)¼ cup milk2 pounds lean ground beef2 large eggs, beaten½ cup minced red onion½ cup barbecue sauce, divided2 teaspoons chopped fresh parsley1 teaspoon kosher salt1 teaspoon minced garlic½ teaspoon ground black pepper1 pound bacon, slices halved crosswise¼ cup firmly packed dark brown sugar¼ cup ketchup 1. Preheat oven to 375°. Place 6 (4-inch) cast-iron skillets on a rimmed baking sheet. 2. In a large bowl, stir together bread crumbs and milk. Let stand for 5 minutes. 3. Using your hands, stir beef, eggs, onion, ¼ cup barbecue sauce, parsley, salt, garlic, and…

DIFFERENT VARIETIES OF FIGS are in season as early as mid-June and can hang around until October, if we’re lucky. Popular varieties include Black Mission and Brown Turkey, which have purple to black skin; Sierra, which is creamy yellow in color; and Tiger, which is light yellow with dark green stripes and a bright purple-red interior. Fresh figs can be stored at room temperature in a single layer for several days or refrigerated for two to three days, but making our Fig Preserves (page 51) lets you enjoy them for weeks to come. FIG- AND MUSTARD-GLAZED PORK LOIN Makes 6 to 8 servings Smothered in a savory and sweet sauce, this oven-roasted main is a simple stunner. ½ pound fresh figs, stemmed¾ cup apple juice⅓ cup Dijon mustard1 tablespoon firmly…

I cannot remember the exact moment when I fell in love with a cast-iron skillet because it has always been a part of my life. As a child, I vividly remember it always having a special place on top of my grandmother’s stove. She used it to make just about anything from biscuits and cornbread to dinner, dessert, and the best fried chicken. As a kid growing up in the South, I remember spending much of my time in the kitchen with my grandmother, mom, and aunts. It is the place where I learned how to read a recipe, to measure ingredients properly, and to never, under any circumstances, place a cast-iron skillet in the dishwasher or a sink full of soapy water. Later as an adult, I remember coming…

SPICE-ROASTED OKRA AND PEPPERS Makes 6 servings A medley of chili powder, cumin, and red pepper adds a hint of heat to these sweet and colorful quick-cooking veggies. 1 pound fresh whole okra, halved lengthwise if large1 (8-ounce) package tricolor mini sweet peppers, halved lengthwise and seeded3 shallots, quartered lengthwise2 jalapeños, quartered lengthwise and seeded5 cloves garlic, chopped3 tablespoons olive oil1 tablespoon firmly packed light brown sugar1 teaspoon kosher salt½ teaspoon chili powder½ teaspoon ground cumin¼ teaspoon ground red pepper 1. Preheat oven to 400°. 2. On a 15-inch round cast-iron baking pan, toss together okra, sweet peppers, shallots, jalapeños, garlic, and oil until well coated. Sprinkle brown sugar, salt, chili powder, cumin, and ground red pepper onto vegetables; toss until coated. 3. Bake until vegetables are lightly browned and…

It all began when Brenda Gantt posted a video of herself making buttermilk biscuits on her Facebook page at the request of church friends. It was spring 2020 during the COVID-19 pandemic, and many were quarantining at home, spending new-found time in the kitchen. They yearned for lessons on all things Southern cooking and knew there was no better teacher or Southern cook than Brenda Gantt. The longtime Andalusia, Alabama, resident held her cell phone with her left hand and recorded as she eyeballed the amounts of flour, shortening, and buttermilk and mixed the dough by hand in her favorite biscuit bowl. Two weeks and many “Likes” and “Shares” later, Brenda’s video had more than a million views. Now, on her Facebook page, Cooking with Brenda Gantt, Brenda has captured…

APPLE BUTTERMILK CAKE MAKES 1 (10-INCH) CAKE The heavenly scents of fall will be wafting through your kitchen the second you pop this fruity skillet cake into your oven—and it’s even better for breakfast the next day. 2 cups (¼-inch-thick) sliced Pink Lady apples3½ teaspoons fresh lemon juice, divided1½ cups (½-inch) chopped Pink Lady apples2 cups plus 1½ tablespoons all-purpose flour, divided¾ cup unsalted butter, softened1 cup plus 2 tablespoons granulated sugar, divided½ cup firmly packed light brown sugar3 large eggs1 teaspoon vanilla extract1¾ teaspoons baking powder1 teaspoon kosher salt1 teaspoon apple pie spice¾ cup whole buttermilk 1. Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In a small bowl, stir together sliced apples and 2 teaspoons lemon juice. In another small bowl,…

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…

Appetizers & Snacks Country Ham, Pear, and Blue Cheese Flatbread 83 Jalapeño Popper Dip with Pretzel Nuggets 74 Salmon Patties 92 Smoky Grilled Guacamole 74 Spiced Snickerdoodle Popcorn 74 Breads & Doughs Apple Butter Sweet Rolls 83 Apple-Cheddar Quick Bread 82 Bacon–Pimiento Cheese Cornbread 44 Carlene’s Bread 55 Cornbread Scones 44 Double Piecrust 86 Garlic and Herb Corn Sticks 41 Southwestern Hoecakes 40 Spicy Sweet Potato Cornbread 41 Sweet Southern Cornbread 44 Condiments Fig Preserves 51 Spicy Sorghum Butter 41 Desserts Apple Buttermilk Cake 80 Apple-Pear Cobbler with Cinnamon-Raisin Biscuits 83 Apple Pie with Lattice Crust 86 Fig Snack Cake 52 Pear Tarte Tatin 15 Mains Bacon Barbecue Meat Loaves 25 Braised Stuffed Cabbage Rolls 26 Broccoli, Ham, and Cheese Potato Bake 65 Buffalo Chicken Sliders with Crunchy Slaw 74…