Innehållsförteckning för May/June 2023 från Southern Cast Iron

With a new season upon us, what better way to celebrate all things summer than by getting your hands on fresh produce and creating delicious meals in cast iron for you and yours? Harvest-fresh peaches are always a must this time of year in the Deep South, and whether you’re going down the sweet or savory side of things, you’ll want to flip to page 27 to get inspired by new ways to enjoy this scrumptious stone fruit. Make our Easy Baked Ribs with Peach BBQ Sauce (page 33) for your next get-together, feel refreshed by the Roasted Peach Gazpacho (page 31), or choose from a trio of decadent peach-studded desserts. We all know summer is synonymous with grilling, and if you’ve been waiting to buy a cast-iron grill pan,…

UNLIKE TOMATO-BASED BARBECUE SAUCES THAT YOU FIND THROUGHOUT THE SOUTH, Alabamians have an affinity for a tangy, mayonnaise-based concoction that they know as Alabama white sauce. It was invented by Bob Gibson of Big Bob Gibson Bar-B-Q in Decatur, Alabama, about a century ago and is still adored today served with juicy smoked chicken. BEER-CAN CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE Makes 4 to 6 servings Alabama white sauce’s signature acidic tang makes it delicious on more than just chicken. It’s a tasty addition to any barbecued meat, but we also love drizzling it on grilled vegetables for a punch of flavor. 1 (3- to 4-pound) whole chicken¼ cup kosher salt¼ cup firmly packed light brown sugar¼ cup smoked paprika2 tablespoons chili powder2 tablespoons ground black pepper1 tablespoon onion powder1 tablespoon…

PEPPERCORN-CRUSTED STEAKS Makes 4 servings A tender cast-iron-cooked steak in a creamy pan sauce can only be made better by being crusted with fragrant peppercorns—they pack on flavor and add a welcomed crunch to every bite. 4 (6- to 8-ounce) beef tenderloin filets, cut 2 inches thick3½ teaspoons kosher salt, divided⅓ cup rainbow peppercorns2 tablespoons unsalted butter½ cup cognac1 cup heavy whipping cream1 tablespoon Worcestershire sauce1 teaspoon minced fresh garlic½ teaspoon chopped fresh thymeGarnish: fresh thymeSautéed zucchini, squash, and onion, to serve 1. Remove steaks from refrigerator at least30 minutes before cooking; pat dry with paper towels. Sprinkle with 2 teaspoons salt. 2. Preheat oven to 450°. 3. Place peppercorns in a 12-inch cast-iron skillet. Place a 10-inch cast-iron skillet on top of peppercorns. Press down on pan, rocking from…

IF YOU WANT THE BEST FRENCH FRIES, FRY THEM TWICE The classic French fry is known for the contrast between its delightfully crisp exterior and its fluffy interior. In France, they are called pommes frites, and they are pure technique. By first frying the potatoes at a low temperature—to cook the potato—and then again at a higher temperature to achieve the crunch, these fries are a dream to cook in your favorite Dutch oven or steep-sided pan. FRENCH FRIES Makes 4 servings Paired alongside a juicy burger, a hot dog, or eaten solo, these extra-crispy fries blow their fast-food counterpart out of the water. 2 medium russet potatoes, cut into 3x¼-inch sticks (about 1 pound)Canola oil, for fryingKosher saltKetchup and ranch dressing, to serve 1. Place potatoes in a large…

Breads and Doughs Blueberry-Basil Sweet Cornbread 47 Cobbler Dough 47 Corn and Tomato Flatbread 39 Cornmeal Shortcakes with Herbed Cheese and Roasted Tomatoes 81 Green Onion Bread Rolls 95 Gruyère Shortcakes with Caramelized Onions 80 Peaches and Cream Sweet Rolls 31 Skillet Blackberry Bread 49 Condiments, Sauces, and Toppings Avocado-Tomatillo Dressing 73 Caramelized Onion Gravy 80 Cheesy Enchilada Sauce 26 Creamy Herbed Cheese 82 Lemon-Mint Whipped Cream 80 Macerated Peaches 81 Raspberry Sauce 82 Roasted Tomatoes 82 White Barbecue Sauce 17 Desserts Apple-Bacon Hand Pies with Bacon Fat Crust 26 Blueberry Shortcakes with Macerated Peaches 81 Chocolate Shortcakes with Raspberry Sauce 82 Fresh Peach Cake 33 Honey-Bourbon Peaches 31 Layered Strawberry Shortcake 80 Nectarine-Plum Upside-Down Cake 49 Raspberry-Ricotta Cake 49 Sweet Potato–Olive Oil Cake 15 Triple-Berry Cobbler 47 Main Dishes…

FREDERICKSBURG CAST IRON CO. NO. 14 “COMAL” CAST IRON GRIDDLE The latest griddle from Fredericksburg Cast Iron Co. will be your new favorite cast-iron product. The large size of this 14-inch griddle lends itself perfectly for making pizzas and tortillas and for searing meat. Taking inspiration from the Aztecs, this griddle is designed to be passed down through the generations. Its smooth, seasoned finish creates a nonstick surface that’ll make your cooking experience enjoyable and easy no matter what you decide to do with it. $170 | fbgcastiron.com TASTES & TOOLS 1. PALMETTO FARMS STONE-GROUND YELLOW CORNMEAL AND WHITE GRITS The all-natural grains from Palmetto Farms are some of the finest cornmeal and grits the South has to offer. With options like yellow and white grits to prepackaged cornbread mixes,…

BLT BURGERS WITH BACON MAYO Makes 4 servings Beef up your standard BLT with a well-seasoned patty and a generous slather of house-made Bacon Mayo for an extra punch of flavor. 1½ pounds sliced bacon, divided½ cup minced onion⅓ cup mayonnaise1 tablespoon Dijon mustard1 tablespoon chopped fresh chives1 teaspoon fresh lemon juice1 pound lean ground beef2 tablespoons Worcestershire sauce1 teaspoon ground black pepper¼ teaspoon kosher salt4 slices sharp Cheddar cheese4 brioche buns, halved and toastedLettuce and heirloom tomato slices, to serve 1. Freeze ¾ pound bacon until firm, about 1 hour. Finely dice bacon. 2. Preheat oven to 400°. 3. Heat a 12-inch cast-iron skillet over medium heat. Add diced bacon and onion; cook until bacon is crisp, about 10 minutes. Remove bacon mixture using a slotted spoon, and let…

TRIPLE-BERRY COBBLER Makes about 8 servings Using a vanilla bean adds a rich, sweet flavor, but you can substitute a teaspoon of vanilla extract. 1 cup plus 1 tablespoon water, divided1 (6-inch) vanilla bean, split lengthwise, seeds scraped and reserved½ cup granulated sugar3 tablespoons cornstarch¼ teaspoon ground cinnamon3 cups fresh blueberries3 cups fresh raspberries2 cups quartered fresh strawberriesCobbler Dough (recipe follows)1 egg yolk1 tablespoon coarse sugar 1. Preheat oven to 375°. 2. In a large saucepan, bring 1 cup water, vanilla bean seeds, granulated sugar, cornstarch, and cinnamon to a boil over medium-high heat. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat; gently stir in berries until coated. Spoon mixture into a10-inch cast-iron skillet or 8 (1-cup) ovenproof ramekins. Top with Cobbler Dough biscuits, or arrange Cobbler…

ROASTED CHICKEN AND PECAN SALAD Makes about 8 cups This fruity, nutty from-scratch chicken salad can be enjoyed on top of a bed of greens and bread, on its own, or with crackers. 2 cups sliced yellow onion½ cup unsalted butter, softened1 tablespoon lemon zest, lemon reserved2 teaspoons herbes de Provence2 teaspoons kosher salt, divided½ teaspoon ground black pepper1 (5-pound) whole chicken, giblets discarded1 cup mayonnaise¼ cup plain whole-milk yogurt¼ cup chopped fresh parsley2 tablespoons chopped fresh tarragon2 tablespoons stone-ground mustard2 tablespoons white wine vinegar½ teaspoon sugar1 cup chopped celery1 cup halved red grapes1 cup chopped toasted pecans1 (4-ounce) package fresh spring mix lettuces, to serveBread, to serve 1. Preheat oven to 425°. Place onion in a 12-inch cast-iron skillet. 2. In a small bowl, stir together butter, lemon zest,…

Growing up, my time was spent split between two homes, and I was lucky enough to have amazing cooks on both sides of my family. My grandfather on my dad’s side was always cooking wild game and meat dishes, and I was encouraged to try everything he cooked. Now as an adult, I’m not afraid to try foods most people wouldn’t even consider. My grandmother on my dad’s side was a professional cake baker and decorator, and she taught me how to measure ingredients and bake correctly from a young age. My grandma on my mom’s side, though, is who inspired me most in my cooking. Her family was from Texas and owned a cattle ranch. She made stick-to-your-bones, Southern cowboy food like tasty chicken and dumplings, hearty meat pies,…

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 rub a very thin coat of vegetable oil all over the cooking surface. Heat on the stovetop over medium-low heat or in a 300° oven until dry, about 10 minutes. Let cool; wipe the surface with a clean towel, and heat for 5 minutes more. RESPECT YOUR CAST IRON Taking care…

There was no way for Georgia-based chefs Tia and Matthew Raiford to know that the brief relationship they began and ended 25 years ago while attending the Culinary Institute of America (CIA) in Hyde Park, New York, would ever become what it is today. During their not-so-brief break, the two chefs continued to cheer each other on from afar until a chance collaboration in 2019 rekindled their connection. Tia and Matthew tied the knot a few years later, but their wedding day brought more together than just family and friends. It also brought together their extensive collection of well-loved cast iron. “We married our cast iron when we got married,” Matthew says. “Some pieces came from people we know, and other pieces we’ve collected ourselves. People, like Tia’s mother, still…

PEACHES AND CREAM SWEET ROLLS Makes 10 This delicious flavor combination is right at home in these pillow-soft sweet rolls that can be enjoyed at any time of day. 1 cup warm water (105° to 110°)⅔ cup plus 2 tablespoons granulated sugar, divided1 (0.25-ounce) package active dry yeast3 cups plus 2 tablespoons all-purpose flour, divided1¾ teaspoons kosher salt, divided2 tablespoons unsalted butter, melted1½ cups finely chopped fresh peaches (about 2 medium)4 ounces cream cheese, room temperature2 tablespoons whole milk, room temperature¼ cup confectioners’ sugar 1. In a small bowl, combine 1 cup warm water, 2 tablespoons granulated sugar, and yeast. Let stand until foamy, about 5 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups flour and 1½ teaspoons salt. With mixer…

Tucked between the soaring Cumberland Plateau and Tennessee River sits the small town of South Pittsburg, Tennessee, best known as the home of the longtime king of Southern-made cast iron. There, Lodge, first known as the Blacklock Foundry, was started in 1896 years ago by Joseph Lodge, and last fall, the cast iron creatives behind Lodge gave us another reason to road-trip to this tiny Tennessee town when they opened the first-ever Lodge Museum of Cast Iron. From how their famous cast-iron skillets are made and ways they’re used in Southern kitchens to a deep dive into the fascinating history of the company, this museum is a must-see for the cast iron fan in everyone. Tours of Lodge’s South Pittsburg headquarters begin inside the retail store where you can score…

GRUYÈRE SHORTCAKES WITH CARAMELIZED ONIONS Makes 6 Liven your breakfast or breakfast-for-dinner lineup with one (or two) of these gravy-covered beauties. 3 cups self-rising flour3 tablespoons sugar2 teaspoons fresh thyme¾ teaspoon kosher salt½ cup cold unsalted butter, cubed1½ cups shredded Gruyère cheese¾ cup cold whole buttermilk1 large eggCaramelized Onion Gravy (recipe follows), to serveGarnish: shaved Gruyère cheese, caramelized onions, fresh thyme 1. Preheat oven to 400°. Lightly spray a 9-inch square cast-iron skillet with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, thyme, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Stir in shredded cheese. 3. In a medium bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until dry…

THIS FAMILIAR PANTRY STAPLE IS MADE FROM FERMENTING LIQUIDS CONTAINING ALCOHOL, SUCH AS WINE OR CHAMPAGNE, AND FERMENTING FOODS WITH NATURALLY OCCURRING BACTERIAL CULTURES. While the process of creating it may sound unappealing, vinegar is widely used in cooking (and even baking)—frommaking dressings and tenderizing meat to pickling vegetables and “lifting” baked goods—with each type possessing its own unique flavor profile that can add a punch of subtle tang to countless dishes. Read through our vinegar breakdown to better understand this must-have ingredient. Distilled White Vinegar This type is the most functional vinegar of the bunch; consider it the baseline of all the vinegars. Derived from grain alcohol, white vinegar possesses an intense, acidic flavor that’s crisp and clean. Since it has a neutral profile, it’s pretty much a blank…

CAST-IRON FRENCH ROLL PANS CAN BE FOUND IN A NUMBER OF DESIGNS BY A VARIETY OF MAKERS. While the maker behind this particular 12-well gem pan is unknown, Griswold made a similar New England-style no. 11 pan, and foundries such as Wagner, Piqua-Ware, and Lodge also crafted comparable versions. Featuring shallow, half-cylindrical cups, these vintage gems aren’t hard to find online or in antiques shops, and they create lovely little petite bakes. GREEN ONION BREAD ROLLS Makes 12 Once you’ve tasted these homemade savory spirals, you’ll never go back to store-bought rolls. 1¾ cups all-purpose flour, divided2 teaspoons sugar1 teaspoon kosher salt1 teaspoon instant yeast½ teaspoon garlic powder½ cup plus 1 tablespoon water, divided4 tablespoons unsalted butter, cubed and divided3 tablespoons sour cream¼ cup finely chopped green onions1 large egg…