Indholdsfortegnelse for March/April 2022 i Southern Cast Iron

If there’s one thing I love most about this time of year—besides the warmer weather and longer days—it’s all the colorful, plentiful produce that appears at markets. It’s the time for fresh meals with fresher ingredients, and this issue of Southern Cast Iron is here to help you make the most of all the goodness this season brings. That’s why I’m thrilled to share the lineup with all our fellow ironware lovers. Kicking things off, there’s a simple yet impressive Easter spread (page 31) that you and your family will love for its unique flavors and mostly one-pan methods. The celebration-worthy Cornbread- and Herb-Crusted Pork Loin and array of hearty sides like Deviled Egg Potato Salad are sure to make this the tastiest spring feast yet. And for those times…

POPPY SEED CHICKEN Makes 6 servings With a creamy filling and a crunchy cracker topping, this comforting, from-scratch casserole is right at home in your cast-iron skillet. ½ cup unsalted butter, divided1 cup chopped yellow onion1 teaspoon minced fresh garlic¼ cup all-purpose flour1½ cups chicken broth1 cup half-and-half, room temperature6 ounces cream cheese, cubed and softened2 tablespoons poppy seeds, divided1½ teaspoons kosher salt1 teaspoon ground black pepper5 cups chopped cooked chicken (about 2 pounds boneless skinless breasts)1 sleeve buttery round crackers, crushed (about 1½ cups)1 cup sliced almonds 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, melt ¼ cup butter over medium heat. Add onion andgarlic; cook, stirring occasionally, until softened, about 5 minutes. Whisk in flour; cook for 1 minute. Gradually whisk in broth until smooth.…

LOADED HASH BROWNS CASSEROLE Makes 8 servings Meaty, cheesy, creamy, and richly indulgent, this casserole is just the kind of dish you want to cozy up to. 1 pound ground mild pork sausage1 cup chopped red bell pepper1 cup chopped yellow onion½ cup chopped green onion3 tablespoons unsalted butter3 tablespoons all-purpose flour1½ cups whole milk1½ cups chicken broth2 cups shredded Monterey Jack cheese with peppers2 cups shredded sharp Cheddar cheese, divided1 cup sour cream2 teaspoons hot sauce1½ teaspoons seasoned salt½ teaspoon ground black pepper1 (26-ounce) package frozen shredded hash brown potatoes, thawedGarnish: chopped fresh chives 1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, cook sausage over medium-high heat until browned and crumbly. Remove sausage with a slotted spoon, and let drain on paper towels, reserving drippings in…

FLAKY BUTTERMILK BISCUITS Makes about 12 Equally delicious slathered with jam and honey for breakfast, filled with meat and cheese for lunch, or brushed with garlic butter for dinner, these biscuits will be your go-to for every meal. 3½ cups all-purpose flour2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder1 cup cold unsalted butter, cubed1 cup cold whole buttermilk 1. Preheat oven to 425°. 2. In a large bowl, whisk together flour, sugar, salt, and baking powder. Using a pastry blender, cut in cold butter until mixture is crumbly and butter is the size of peas. Using a fork, stir in cold buttermilk until a shaggy dough forms. 3. Turn out dough onto a lightly floured surface. Pat dough into a 10x8-inch rectangle, and cut into fourths. Stack pieces of…

FREDERICKSBURG CAST IRON CO. NO. 10 SKILLET The family behind one of the South’s newest cast iron makers has more than three decades of production experience, and they’ve moved into the cookware market with the launch of their first 10-inch skillet. Proudly made in Texas, the pan’s ultra-smooth cooking surface is virtually nonstick even before seasoning, making it ideal for first-time cast iron users, and the long, lightweight handle makes transferring the pan easy. Get your No. 10 skillet today, and stay tuned for more from Fredericksburg. $160; fbgcastiron.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 One Pot Shrimp Scampi over Orzo @dianemorrisey TRUMBULL, CONNECTICUT Herbed Spinach…

If you’ve ever battled with cleaning a corn stick pan, you may have wondered—is there an easier way? Patterned and shaped cast-iron pieces are great for cooking and baking eye-catching food, but when it comes to buffing away all the cooked-on gunk, it isn’t always easy. We gathered advice from the Southern Cast Iron team and asked our cast iron-loving friends on social media for tips, tools, and tricks to give you an upper hand in the kitchen when it comes to cleaning a variety of cast-iron pieces. GET IN THE GROOVES Fluted finds like vintage Turk’s head pans and swirled Bundt pans make beautiful baked goods, but it can be difficult to clean and season these pieces due to their intricate, tubular shape. If your pans have some baked-on…

PICKLED SHRIMP WITH GRITS CRACKERS Makes 6 to 8 servings Tangy shrimp and veggies served with homemade crackers that are equally inspired by cheese straws and Cheez-Its are the spring snack you never knew you wanted but you won’t be able to get enough of. 1 lemon, quartered¼ cup Old Bay seasoning2 pounds unpeeled large fresh shrimp1½ cups white wine vinegar½ cup olive oil1 tablespoon sugar1 tablespoon celery seed2 teaspoons kosher salt2 small red chiles, thinly sliced1 yellow onion, thinly sliced1 lemon, thinly sliced3 bay leaves¼ cup capers, drained2 tablespoons chopped fresh dill1 clove garlic, thinly slicedCheese Grits Crackers (recipe follows) 1. Bring a large Dutch oven filled halfway with water, lemon wedges, and Old Bay to a boil over medium-high heat. Add shrimp; cook until just pink, about 2…

I grew up in the small agricultural town of Wellington in the Western Cape of South Africa, a place known for its gorgeous vineyards, award-winning wine, and thriving deciduous fruit industry. During harvest season, our old wooden kitchen table always held a big bowl of ripe peaches and apricots, and our pantry was stocked with preserved fruit spreads, chutneys, and sugared dried apricots from the factory down the road. Naturally, many traditional family recipes I grew up with contain peaches and apricots, both fresh and preserved. Cooking with cast iron has always been central to my upbringing. On weekends year-round, most families in our neighborhood would have a traditional South African backyard braai or cookout. Walking down the street or sitting on the porch, you could always hear jovial laughter…

There’s something to be said about a chef who stands out from the crowd in this day and age. But Alabama all-star Roscoe Hall isn’t satisfied with just differentiating himself from his peers. For him, the thrill of being a chef makes the most sense when he’s able to tap into his artistic side. That’s why, over the course of his career, he’s made it his mission not only to cook exceptional food but to help up-and-coming chefs become successful in the restaurant industry while also embracing their creativity. And he’s taking a page from his own book. “When I was coming up, it was the ’90s,” Roscoe says. “It was pretty punk rock to be cooking at the time. Being in the kitchen was like being in a band…

MINESTRONE WITH SWISS CHARD Makes about 3 quarts (photo on page 41) Don’t skimp on the Chard-Pecan Pesto that’s served with this—it’s bright, flavorful, and complements the soup perfectly. 1 tablespoon olive oil1 cup chopped yellow onion1 cup chopped celery1 cup sliced carrots2 tablespoons minced garlic2 (32-ounce) cartons vegetable broth2 (14.5-ounce) cans fire-roasted diced tomatoes, drained2½ cups frozen field peas with snaps2 cups chopped peeled Yukon gold potato1 tablespoon kosher salt1 teaspoon dried oregano¼ teaspoon crushed red pepper¼ teaspoon ground black pepper1 smoked turkey leg1 cup ditalini pasta2 cups chopped fresh Swiss chard (stems included)1 (15-ounce) can dark red kidney beans, rinsed and drainedChard-Pecan Pesto (recipe follows) 1. In a 6-quart cast-iron Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic. Cook, stirring occasionally, until softened,…

STRAWBERRY-BACON GRILLED CHEESE Makes 2 Nutty Gruyère, salty bacon, juicy fruit, and a spicy spread may sound like an unexpected sandwich combination, but it’s tailor-made for indulgence. 4 slices thick-cut bacon, halved crosswise4 tablespoons mayonnaise4 thick slices multigrain bread4 tablespoons Strawberry Pepper Jelly (recipe on page 67)1 cup shredded Gruyère cheese1 cup halved fresh strawberries 1. In a large cast-iron skillet, cook bacon over medium heat until browned and crisp, about 10 minutes. Remove bacon, and let drain on paper towels, reserving ½ tablespoon drippings in skillet. 2. Spread 1 tablespoon mayonnaise on one side of all bread slices. Spread Strawberry Pepper Jelly on plain side of 2 bread slices; top with cheese, bacon, strawberries, and remaining bread slices, mayonnaise side up. 3. Cook sandwiches in skillet over medium heat…

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…