Indholdsfortegnelse for January/February 2022 i Southern Cast Iron

Without fail, the start of a new year stirs up excitement in me. When I reflect on the previous year, I would be remiss not to thank you, our readers, for your continued support of Southern Cast Iron. Your love for all things cast iron inspires my team and me to continue serving up delicious Southern recipes, highlighting talented chefs and passionate bloggers in the cast iron community, and sharing our enthusiasm for cast iron and the stories it tells. With that said, there are a few new changes that I’m thrilled to share with you as we make our way into 2022. On page 21, you’ll find a new column called “Savor the State” where we feature iconic dishes from Southern states you may or may not be familiar…

BLACKENING SEASONING Makes about ¾ cup This homemade blend of dried chiles, herbs, and spices is guaranteed to deliver New Orleans-inspired flavor to seafood, poultry, pork, and more. 3 tablespoons smoked paprika2 tablespoons dark chili powder2 tablespoons ground black pepper1 tablespoon ground white pepper1 tablespoon kosher salt1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon dried thyme leaves1 tablespoon dried oregano leaves1½ teaspoons ground red pepper 1. In a small resealable jar, shake together all ingredients; store in a cool, dry place for up to 1 year. BLACKENED CATFISH BURGERS WITH ZESTY TARTAR SAUCE Makes 4 (photo on page 50) The creamy, tangy sauce cuts through the heat of the Blackening Seasoning and crispy exterior of the patty to provide a great balance of flavor and texture. ½ cup mayonnaise¼ cup…

CHOCOLATE-CINNAMON ROLLS Makes 9 The combo of cinnamon and cocoa creates arich, fragrant filling that the chocoholics in your life will love. Dough: 1 (16-ounce) box hot roll mix*3 tablespoons sugar1 teaspoon ground cinnamon1 cup warm water (120° to 130°)1 large egg, room temperature2 tablespoons unsalted butter, softenedAll-purpose flour, for kneading Filling: ½ cup sugar2 tablespoons unsweetened cocoa powder1½ teaspoons ground cinnamon3 tablespoons unsalted butter, softenedCinnamon–Cream Cheese Frosting (recipe follows)Garnish: ground cinnamon 1. For dough: In a large bowl, whisk together hot roll mix and included yeast, sugar, and cinnamon. Stir in 1 cup warm water, egg, and butter until combined. Turn out dough onto a heavily floured surface; generously sprinkle flour onto dough. Knead until a smooth, slightly sticky dough forms, about 5 minutes, adding flour as needed. Cover…

When it comes to food, we’ve found that there is a balance between honoring the past and creating new ways to enjoy and share our meals. As Southerners, we never want to forget where we came from. Our family’s roots run deep in the farm country and the coastal regions of north Florida and south Georgia, and that’s where our love of Southern food stems from. Like most home cooks, we both learned by watching our mamas, grandmamas, and aunts who came before us working their magic in the kitchen. We watched in awe as they creamed corn in such a way that it needed no added cornstarch or flour to thicken it. We watched them clean and devein shrimp in mere seconds and wash and chop collard greens until…

Breads & Doughs Chocolate-Cinnamon Rolls 82 Classic Pizza Dough 73 Honey Wheat Pizza Dough 72 Jumbo Coconut Rolls 83 Kabocha Squash and Cheese Muffins 45 Lemon-Buttermilk Sweet Rolls 83 PB&J Biscuit Roll-ups 82 Sweet Potato Sticky Buns 83 Condiments & Toppings Blackening Seasoning 54 Cinnamon–Cream Cheese Frosting 82 Desserts Blood Orange Bars 63 Chocolate-Glazed Clementine Loaf Cake 64 Grapefruit-Lime Pie 64 Hot Fudge Pudding Cake 92 Meyer Lemon–Poppy Seed Cookies 63 Mini King Cakes 95 Winter Citrus Skillet Shortcake 63 Main Dishes Bacon-Wrapped Squash- and Apple-Stuffed Pork 48 Blackened Catfish Burgers with Zesty Tartar Sauce 54 Blackened Pork Chops with Trinity Rice 55 Cheese-Stuffed Chicken Meatball Parmesan 36 Cheesy Pizza Rolls 73 Chicken–Spaghetti Squash Casserole 48 Dry-Brined Blackened Spatchcock Chicken 55 Grilled Mushroom and Spinach White Pizza 72 Italian Sausage…

FINEX 14-INCH SKILLET Created from the company’s iconic heavy-gauge, pre-seasoned iron and finished with two stainless steel handles, this new 14-inch skillet is the latest launch from our friends at FINEX. Its machine-smoothed cooking surface delivers a premium cooking experience consistent with all their other cookware, making it ideal for everything from searing steaks and roasting poultry to baking cornbread. Pair yours with one of their signature lids to seal the deal. Whether you use it on the stovetop, in the oven, or over an open flame, you’ll be reaching for it time and time again. $270; finexusa.com TASTES & TOOLS 1. SAINT RITA’S CHOCOLATE CHIP POUND CAKE There’s pound cake, and then there are decadent bakes like this chocolate-chip-studded loaf shipped nationwide from Saint Rita’s Cakes in Atlanta. The…

SWEET AND SOUR MEATBALLS Makes 4 to 6 servings These tangy Asian takeout-inspired meatballs pack a one-two punch of flavor that your family is sure to enjoy. 1 pound ground pork½ cup panko (Japanese bread crumbs)1 large egg4½ teaspoons soy sauce, divided¾ teaspoon dark sesame oil½ teaspoon kosher salt2 tablespoons vegetable oil1 cup chopped red bell pepper1 (20-ounce) can pineapple chunks in juice, undrained½ cup firmly packed light brown sugar⅓ cup distilled white vinegar½ cup water3 tablespoons cornstarch¼ cup chopped green onionHot cooked rice, to serve 1. In a large bowl, gently stir together pork, bread crumbs, egg, 1½ teaspoons soy sauce, sesame oil, and salt until well combined. Shape mixture into 1¼-inch balls. 2. In a 10-inch cast-iron skillet, heat vegetable oil over medium heat. Add meatballs; cook turning…

WINTER CITRUS SKILLET SHORTCAKE Makes 6 to 8 servings (photo on page 58) Forgo the fuss of making individual desserts with this easy pat-in-the-pan dough that bakes up to one large shortcake. Simply slice and serve! 6 navel oranges4 grapefruits¾ cup plus 1 tablespoon granulated sugar, divided3 cups self-rising flour½ teaspoon kosher salt1 cup sour cream½ cup heavy whipping cream¼ cup unsalted butter, melted and cooled1½ cups cold heavy whipping cream2 tablespoons confectioners’ sugar 1. Zest oranges to measure 2 teaspoons zest; reserve zest. 2. Peel oranges and grapefruits. Working over a large bowl, section oranges and grapefruits into bowl; squeeze citrus membranes into bowl with fruit, discarding seeds. Stir ¼ cup granulated sugar into fruit; cover and reserve. 3. Spray a 10-inch cast-iron skillet with cooking spray. 4. In…

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…

Food and Chef Nini Nguyen’s hometown of New Orleans are synonymous. Nini has witnessed this firsthand as people flock from every corner of the world to revel in the Creole and Cajun cuisine that’s deeply engrained in her hometown. But there’s another side to her city’s beloved food scene that she wants to share—a side she came to know during her early childhood. Some of the fondest memories Nini has of growing up in the Crescent City are the days spent visiting the Asian markets with her grandmother in New Orleans East and seeing their community’s Asian influence on display. “This was way before farmers’ markets were cool,” Nini says. “But these markets are probably exactly like you’d think. I remember walking around in awe, seeing fish on piles of…

SCALLOPED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS Makes 6 to 8 servings Layers of thinly sliced squash, silky onions, and a creamy cheese sauce bake up to bubbly, golden-brown perfection in this elegant side dish. 2 pounds sweet onions, chopped4 tablespoons unsalted butter¼ cup all-purpose flour1 (12-ounce) can evaporated milk1 cup low-sodium chicken broth¾ teaspoon kosher salt½ teaspoon ground black pepper1 tablespoon chopped fresh thyme1 tablespoon chopped fresh sage1 (2½-pound) butternut squash, peeled, halved, and sliced into ⅛-inch-thick half-moons1 cup grated Parmesan cheeseGarnish: fresh thyme, fresh sage, ground black pepper 1. In a 10-inch cast-iron skillet, cook onion over medium-low heat, stirring occasionally, until very tender and golden brown, about 1 hour. Remove from skillet; wipe skillet clean. 2. Preheat oven to 375°. Spray 10-inch cast-iron skillet with cooking spray. 3.…

LEMON-THYME ROAST CHICKEN Makes 4 to 6 servings As the chicken roasts, the herby butter and poultry juices mingle toinfuse the veggies with incredible flavor. Use any herbs, vegetables, and citrus you like to change up this crowd-pleasing one-pan supper. ½ cup unsalted butter, softened1 tablespoon minced fresh thyme1 tablespoon lemon zest, lemon reserved2 teaspoons kosher salt, divided½ teaspoon ground black pepper1 (5-pound) whole chicken, giblets discarded1 onion, quartered1 (24-ounce) package fingerling potato medley, halved lengthwise2 (8-ounce) packages multicolored baby carrots with tops, halved lengthwise3 shallots, quartered1 lemon, cut into 6 wedges2 tablespoons olive oilGarnish: fresh thyme 1. Preheat oven to 425°. 2. In a small bowl, stir together butter, thyme, lemon zest, 1 teaspoon salt, and pepper. 3. Pat chicken dry with paper towels. Gently loosen skin from chicken,…