Innehållsförteckning för March/April 2021 från Southern Cast Iron

The budding warmth of spring brings such inspiration to us all here at Southern Cast Iron. It inspires us to once again turn to garden-fresh vegetables and create memorable recipes that you, our fellow cast iron lovers, can turn to all season long. We’ve dedicated this new issue to that bounty and celebrate it at every opportunity. Right off the bat, our Honey-Butter-Roasted Root Vegetables (page 40) and Lemony Sugar Snap Peas and Leeks (page 41) put the spotlight on produce-packed accompaniments to any meal, while the abundance of simple one-pan suppers we packed in this issue, like our Shrimp, Artichoke, and Spinach Casserole (page 40), Smothered Pork Chops (page 33), and Supreme French Bread Pizza Casserole (page 25), make sure the main course never gets outshined by the sides.…

SUPREME FRENCH BREAD PIZZA CASSEROLE Makes 6 to 8 servings With toasty bread cubes reminiscent of pizza crust, tons of toppings, and of course, a heaping portion of ooey-gooey cheese, we think you'll ditch the delivery pie come mealtime. 6 large eggs1¼ cups whole milk½ teaspoon kosher salt⅛ teaspoon ground black pepper7 cups lightly packed cubed day-old French bread1 pound ground mild Italian sausage2 cups shredded part-skim mozzarella cheese, divided1 cup shredded mild Cheddar cheese1 cup sliced pepperoni1 cup sliced fresh baby portobello mushrooms1 green bell pepper, diced1 cup diced white onion½ cup chopped sun-dried tomatoes, drained½ cup sliced black olives1 tablespoon chopped fresh oreganoGarnish: fresh oregano 1. In a very large bowl, whisk together eggs, milk, salt, and pepper; stir in bread. Let stand for 30 minutes. 2. Preheat…

MINI HUMMINGBIRD PIES Makes 4 (4½-inch) pies There’s no need to share thanks to these individually portioned pies that were inspired by the classic Southern cake. 2 cups vanilla wafer crumbs9 tablespoons unsalted butter, melted and cooled, divided¼ cup plus 2 tablespoons confectioners’ sugar, divided⅓ cup plus 3 tablespoons firmly packed light brown sugar, divided2 tablespoons cornstarch1½ teaspoons ground cinnamon, divided½ teaspoon kosher salt¼ teaspoon ground allspice¼ teaspoon ground nutmeg2¼ cups chopped fresh pineapple1 medium banana, sliced ¼ inch thick¼ cup chopped dried apricots1½ tablespoons fresh lemon juice½ cup sweetened flaked coconut⅓ cup all-purpose flour2 tablespoons old-fashioned oats2 tablespoons roughly chopped pecans2 ounces cream cheese, softened½ cup cold heavy whipping cream 1. Preheat oven to 350°. Spray 4 (4½-inch) cast-iron skillets with cooking spray. 2. In a medium bowl, stir…

PEANUT BUTTER AND BANANA GRILLED CHEESE Makes 4 This sweet and creamy sandwich makes for an indulgent breakfast or dessert. 4 ounces cream cheese, softened¼ cup mascarpone cheese, softened1 tablespoon honey1 teaspoon vanilla extract½ teaspoon ground cinnamon8 slices brioche sandwich bread2 large bananas, halved crosswise and sliced ½ inch thick lengthwise⅓ cup crunchy peanut butter4 tablespoons unsalted butter, dividedGarnish: confectioners’ sugar, banana slices 1. In a small bowl, stir together cream cheese, mascarpone, honey, vanilla, and cinnamon until well combined. Spread cream cheese mixture onto half of bread slices; top cream cheese mixture with banana pieces. Spread peanut butter onto remaining bread slices; place on banana pieces, spread side down. 2. Refrigerate sandwiches for 10 minutes. 3. In a large cast-iron skillet, melt 2 tablespoons butter over medium-low heat. Add…

BUTTERMILK FRIED CHICKEN Makes 4 to 6 servings Double-dredging the chicken creates an extra-crunchy crust that’s irresistible. 3 cups whole buttermilk¼ cup hot sauce1 (3- to 3½-pound) whole chicken, giblets discarded and cut into 8 pieces4 cups all-purpose flour, divided1 tablespoon plus 2 teaspoons kosher salt, divided, plus more for sprinkling1 tablespoon ground black pepper2 large eggsVegetable oil, for frying 1. In a large bowl, stir together buttermilk and hot sauce; submerge chicken in mixture. Cover and refrigerate overnight. 2. Remove chicken from buttermilk mixture, reserving liquid. In a shallow dish, whisk together 2 cups flour, 1 tablespoon salt, and pepper. In another shallow dish, whisk together remaining 2 cups flour and remaining 2 teaspoons salt. Whisk eggs into reserved buttermilk mixture. 3. Working in batches, dredge chicken in flour…

PAN-SEARED PORK CHOPS WITH CREAMY MUSTARD SAUCE Makes 4 servings Busy weeknights are no match for these quick and easy pork chops. 2 teaspoons kosher salt2 teaspoons ground black pepper8 thin-cut boneless pork chops (about 1½ pounds total)¼ cup unsalted butter, divided1 large yellow onion, thinly sliced2 tablespoons all-purpose flour½ cup dry white wine2 teaspoons finely chopped fresh sage1½ cups heavy whipping cream2 tablespoons coarse-grain mustardGarnish: fresh sage 1. Sprinkle salt and pepper all over pork chops. 2. In a 12-inch cast iron skillet, melt 2 tablespoons butter over medium-high heat. Cook pork, in batches if necessary, and until browned, 3 to 4 minutes per side. Remove from skillet. 3. Melt remaining 2 tablespoons butter in skillet. Add onion; cook, stirring occasionally, for 2 minutes. Slowly stir in wine and…

Given its size, heft, and aversion to moisture, finding the perfect spot in your kitchen to store your cast iron can be tricky. Two of the most frequently asked questions of the Southern Cast Iron team are how to organize large collections of cast-iron cookware and how to best utilize limited storage space. Most of our mothers and grandmothers likely kept their cast-iron skillets right on the stovetop or in the oven, and we do that as well for our daily go-to pans. But for those who want something different, we’ve got solutions for you. From smart storage towers to do-it-yourself display walls, here are some clever concepts that can be tailored to any cast iron collection or kitchen. ON FULL DISPLAY A collection of cast iron, whether larger or…

GRILLED SHRIMP WITH GRILLED STRAWBERRY SALSA Makes 4 to 6 servings (photo on page 78) Fresh, grilled strawberry salsa is sure to take your taco Tuesday to the next level in this elevated and delicious dish. ¾ pound fresh strawberries, hulled2 jalapeño peppers1 pound peeled and deveined large fresh shrimp1 pint grape tomatoes, quartered1 cup diced red onion1 cup diced yellow bell pepper1 teaspoon lime zest¼ cup fresh lime juice½ teaspoon kosher salt1 cup chopped fresh cilantro2 medium ripe avocados, dicedGrilled flour tortillas, lime wedges, to serve 1. Spray a cast-iron grill pan with cooking spray; heat pan over medium heat. 2. Grill whole strawberries and jalapeños until grill marks form, 1 to 2 minutes per side. Quarter strawberries, and chop jalapeños, removing seeds, if desired. 3. Grill shrimp over…

My love of cooking started the way it does for most people: loving food. My mom cooked every night for my brothers and me and sometimes all of our friends, too. She had delicious recipes memorized for every kind of meal you could crave, so to say we never went hungry would be an understatement. Lucky for me, she happily passed that knowledge on to me when I began my career as a fireman. When I was 21, I joined the service as a rookie fireman. One of the best times of the day for a fireman is mealtime, and everyone is responsible for a meal or two at some point over the course of a shift. Needless to say, when I first started, there was a lot of pressure…

SHRIMP, ARTICHOKE, AND SPINACH CASSEROLE Makes 6 to 8 servings A play on the well-loved dip, this casserole is both wholesome and hearty, filled with shrimp, pasta, artichokes, and spinach and then finished with a cheesy, crispy topping. 1 (10.5-ounce) can cream of mushroom soup1 (10-ounce) container refrigerated Alfredo sauce2 tablespoons sherry vinegar1 tablespoon Worcestershire sauce1 teaspoon lemon zest1 tablespoon fresh lemon juice1 clove garlic, grated¼ teaspoon kosher salt⅛ teaspoon ground black pepper1 pound medium fresh shrimp, peeled and deveined1 (16-ounce) box cavatappi pasta, cooked according to package instructions1 (14-ounce) can baby artichoke hearts, drained well and halved2 cups fresh baby spinach½ cup grated Parmesan cheese1 cup fresh bread crumbs2 tablespoons unsalted butter, melted 1. Preheat oven to 400°. Spray a 12-inch cast-iron skillet with cooking spray. 2. In a…

PIMIENTO CHEESE SOUFFLÉ Makes 4 to 6 servings As light as air yet satisfyingly savory, this delicious dish rises to any occasion. 2 tablespoons unsalted butter2 tablespoons all-purpose flour1 cup whole milk1 cup shredded sharp Cheddar cheese¼ cup shredded Monterey Jack cheese1 ounce cream cheese, softened1 (4-ounce) jar diced pimientos, drained1 teaspoon spicy brown mustard½ teaspoon hot sauce½ teaspoon kosher salt5 large eggs, separated, room temperature¼ teaspoon cream of tartar 1. Preheat oven to 375°. Position oven rack in bottom third of the oven. Spray a 2-quart straight-sided enameled cast-iron Dutch oven with cooking spray. 2. In a 10-inch cast-iron skillet, melt butter over medium heat until bubbly. Whisk in flour; cook, whisking constantly, for 2 minutes. Slowly whisk in milk until smooth. Cook, whisking frequently, until sauce thickens, 10…

Breads and Doughs All-Butter Piecrust 49 Buttermilk Biscuit Cinnamon Rolls 93 Jalapeño-Cheddar Cornbread 72 Strawberry-Pistachio Bread 82 Desserts Coconut Custard Pie with Coconut Whipped Cream 49 Coconut Rice Pudding with Roasted Strawberry Sauce 79 Mini Hummingbird Pies 48 Orange Blossom Honey Custards 64 Orange Cream Pie 48 Peanut Butter Mousse Brownie Pie 48 Salted Honey Chess Pie 49 Strawberry Cheesecake Cobbler 82 Mains BLT Fried Eggs Benedict 64 Blueberry Cornmeal Pancakes with Lavender Honey Butter 23 Buttermilk Fried Chicken 86 Creamy Spinach-Stuffed Pork Chops with Tomatoes 32 Creamy Tuscan Chicken 90 Grilled Shrimp with Grilled Strawberry Salsa 79 Grits-Crusted Ham and Cheese Quiche 64 Pan-Seared Pork Chops with Creamy Mustard Sauce 32 Pecan-Crusted Pork Chops with Apple Chutney 33 Shrimp, Artichoke, and Spinach Casserole 40 Smothered Pork Chops 33 Strawberry-Chipotle…