Innehållsförteckning för July/August 2024 från Southern Cast Iron

Not much compares to a juicy, ripe heirloom tomato in the summertime. The Southern Cast Iron team in Birmingham, Alabama, is lucky to have excellent vendors to buy from at The Market at Pepper Place, an outdoor farmers’ market that runs almost year-round. (And speaking of Birmingham, we hope you come visit, but before you do, check out our must-visit stops in the Magic City by turning to page 45.) That said, we hope you have solid options to choose from in your neck of the woods, because summer produce truly reigns supreme. Beyond tomatoes, sweet corn is ready to be shucked, and okra is at its peak. On the sweeter side of things, blueberries are plump and ready for snacking on and baking with, and there’s no better time…

ASK ANY FLORIDIAN WHAT KIND OF DESSERT THEY’RE SLICING INTO YEAR-ROUND and it’s bound to be the Sunshine State’s official pie: Key lime pie. While it wasn’t given this title until the mid-2000s, it’s been around for much longer than that, dating back beyond in the early 1900s. There are some claims that the Borden Dairy company created the recipe back in the 1930s as a riff on its Magic Lemon Cream Pie (a ploy to sell more sweetened condensed milk). Just don’t tell Florida Keys natives that—they’ll be sure to dig up old recipes passed down through generations or tell stories of lore to refute the Borden Dairy claim. Unfortunately, after a hurricane devastated parts of Florida in 1962, much of the commercial Key lime crops were ruined in…

CREAMED CORN FRITTERS Makes about 24 ¾ cup red pepper jelly2 tablespoons water1 tablespoon stone-ground mustardVegetable oil, for frying1½ cups self-rising flour¼ cup plain cornmeal¼ cup freshly grated Parmesan cheese1 cup Creamed Corn (recipe on page 42)1 large egg½ cup whole milk 1. In a small bowl, whisk together jelly, 2 tablespoons water, and mustard. 2. In a small cast-iron Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°. 3. In a large bowl, whisk together flour, cornmeal, and cheese. Make a well in center. 4. In a medium bowl, whisk together Creamed Corn, egg, and milk. Add Creamed Corn mixture to flour mixture, stirring just until moistened. 5. Working in batches, drop batter by tablespoonfuls into hot oil. Fry, turning…

NECTARINE CORNMEAL LOAF WITH LEMON-THYME SYRUP Makes 1 (8-inch) loaf 1½ cups all-purpose flour¾ cup sugar2 tablespoons plain yellow cornmeal1½ teaspoons baking powder¼ teaspoon kosher salt⅛ teaspoon ground cinnamon2 large eggs¼ cup whole milk¼ cup unsalted butter, melted1 teaspoon vanilla extract¾ teaspoon lemon zest1 cup chopped fresh nectarines6 (¼-inch-thick) slices nectarineLemon-Thyme Syrup (recipe follows)Garnish: fresh thyme sprigs 1. Preheat oven to 325°. Spray an 8½x4½-inch cast-iron loaf pan with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, cornmeal, baking powder, salt, and cinnamon. 3. In a medium bowl, whisk together eggs, milk, melted butter, vanilla, and lemon zest. Add egg mixture to flour mixture, and beat with a mixer at low speed just until combined. Gently stir in chopped nectarines. Spread batter into prepared pan.…

FRIED OKRA Makes 8 to 10 servings Vegetable oil, for frying2 cups plain yellow cornmeal½ cup all-purpose flour2 tablespoons Creole seasoning2 teaspoons seasoned salt½ teaspoon ground red pepper¾ cup whole buttermilk1 large egg, lightly beaten1 pound fresh okra pods, stemmed and cut crosswise ½ inch thick 1. In a large cast-iron skillet or Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°. 2. In a shallow dish, combine cornmeal, flour, Creole seasoning, seasoned salt, and red pepper. In another shallow dish, whisk together buttermilk and egg. Working in batches, dip okra in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, shaking off excess. 3. Working in batches, fry okra for 3 to 4 minutes, being careful…

GRILLED CHICKEN WINGS WITH SUMMER TOMATO SALAD Makes 4 to 6 servings 1½ cups mayonnaise, divided1 tablespoon plus ½ teaspoon smoked paprika, divided1 tablespoon hot sauce2¾ teaspoons ground black pepper, divided2¼ teaspoons kosher salt, divided1½ teaspoons granulated garlic, divided5 pounds chicken wings2 tablespoons apple cider vinegar1 tablespoon prepared horseradish1 teaspoon Worcestershire sauce½ teaspoon dry mustard½ teaspoon sugarSummer Tomato Salad (recipe follows), to serveGarnish: chopped fresh parsley 1. In a large bowl, whisk together 1 cup mayonnaise, 1 tablespoon paprika, hot sauce, 2 teaspoons pepper, 2 teaspoons salt, and 1 teaspoon garlic. Add chicken wings, and toss to coat. Cover and refrigerate for at least 4 hours or overnight. 2. Heat a large cast-iron grill pan over medium heat. Working in batches, if necessary, add wings to hot pan in a…

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…

Chef Brandi Key’s foray into the culinary world started at a young age, learning from her two sets of grandparents. Her passion for cooking grew over the years under their watchful eye, leading her to pursue a life in the culinary industry. During her decades-long career, Brandi has held various roles, from executive chef to culinary director, working with all kinds of restaurant concepts and contributing to menu development and chef training. Through it all, she keeps coming back to her roots and the lessons instilled by her elders. “I really was that kid who stood on the step stool next to them at the stove,” she begins. “I always say that one side were great cooks and one side were great gardeners. I spent a lot of time out…

HEIRLOOM TOMATO AND PARMESAN CORNBREAD Makes 1 (10-inch) loaf 3 small heirloom tomatoes, sliced ¼ inch thick and seeded2 teaspoons kosher salt, divided1 tablespoon canola oil2 cups plain yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder2½ cups whole buttermilk6 tablespoons unsalted butter, melted2 large eggs1 cup yellow corn kernels¾ cup freshly grated Parmesan cheese, divided½ cup chopped fresh basilGoat cheese, to serveGarnish: fresh basil, ground black pepper 1. Place tomato slices on paper towels; sprinkle with ½ teaspoon salt. Let stand for 30 minutes. 2. Preheat oven to 425°. 3. Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes. 4. In a large bowl, whisk together cornmeal, flour, baking powder, and remaining 1½ teaspoons salt. Make a well in center.…

Located in Charleston, South Carolina, Smithey Ironware Company stands as a testament to modern cast iron craftsmanship and Southern cookware traditions. Founded by Isaac Morton in 2015, the company draws inspiration from the rich heritage of cast-iron cookware. Producing beautifully crafted skillets and Dutch ovens isn’t the only element of the business, however. There’s a little-known side of Smithey’s operation on the rise, a specialization in restoring all kinds of cast-iron cookware. The roots of the restoration service trace back to Isaac’s own fascination with collecting old cast-iron pieces, and the decision to offer restoration services through the company stemmed from a desire to meet the needs of fellow cast iron enthusiasts who may lack the means or expertise to restore treasured heirlooms themselves. For Isaac and his team at…

CAJUN FRIED CHICKEN SANDWICHES Makes 6 servings 3 cups water1 (4-ounce) bottle concentrated liquid shrimp-and-crab boil4 lemons, halved1 head garlic, halved6 boneless skinless chicken thighs, trimmed3½ cups self-rising flour2 teaspoons paprika½ teaspoon ground red pepper4 cups vegetable oil¾ cup bacon drippingsBacon-Garlic Mayo (recipe follows)6 small potato rollsCurly leaf lettuce or shredded iceberg lettuce, to serveGarnish: pickle slices 1. In a 3-quart saucepan, combine 3 cups water, crab boil, lemons, and garlic. Bring to a boil over medium-high heat; cook for 1 minute. Let cool completely. Add chicken, and refrigerate for 5 hours or overnight. 2. Drain chicken; do not pat dry. 3. In a large bowl, combine flour, paprika, and red pepper. Dredge chicken in flour mixture, pressing to adhere. Let stand for at least 30 minutes. Sprinkle with more…

Appetizers Creamed Corn Fritters 41 Grilled Tomato Bruschetta with Bacon Mayo 36 Farmers’ Market Corn Sticks 44 Fried Okra 25 Fried Pickled Tomatoes 36 Pear and Brie Cheeseboard Skillet 14 Quick Pickled Tomatoes 36 Tomato-Peach Shrimp Cocktail 36 Ultimate Fried Green Tomatoes with Bacon-Buttermilk Dressing 33 Breads and Doughs Blueberry Shortcakes with Cream Cheese Whipped Cream 64 Heirloom Tomato and Parmesan Cornbread 33 Nectarine-Cornmeal Loaf with Lemon-Thyme Syrup 60 Okra Buttermilk Cornbread 28 Streusel-Topped Blueberry Muffins 61 Condiments, Sauces, and Toppings Alabama White Sauce 84 Bacon-Buttermilk Dressing 33 Bacon-Garlic Mayo 77 Black Pepper-Thyme Honey 14 Cabbage Chowchow 80 Cream Cheese Whipped Cream 64 Grapefruit Salsa 78 Lemon-Thyme Syrup 60 Desserts Key Lime Pie 15 Peach and Basil Cobbler 64 Peach, Plum, and Nectarine Crostata 64 Plum-Blackberry Bars 61 Mains Bacon-Onion…