Will It Skillet?

Photography by RICH SMITH

The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.

GARLIC & ROSEMARY CAST-IRON STEAKS with GORGONZOLA BUTTER | MIKE KNAPP, DALTON

“After a life of grilling steaks outside, this made for a great way to cook a steak that keeps you out of the rain. The butter and oil give it the most amazing crust, and your house smells delicious for the rest of the night!” – Mike Knapp

Serves 4

Ingredients

• 4 (8 oz.) beef filets • Salt and pepper, to taste • 1 stick salted butter, divided • 1 block Gorgonzola cheese • Avocado oil (or other high temp cooking oil) • 4 rosemary sprigs • 3 garlic cloves, smashed

Directions

Trim steak to desired look. Add generous amounts of salt and pepper to both sides of the steak 30 minutes prior to cooking. In a bowl, combine 4 Tbsp. of butter with an equivalent amount of Gorgonzola cheese, and set aside. In a 12-inch cast-iron skillet, add enough avocado oil to have a full, but thin coating on the entire surface. Heat the skillet to a cooking temperature of approximately 425°. Place steaks in the hot skillet, and do not touch for 3 minutes. Check steaks after 3 minutes, and if they have the desired crust, flip. If not, cook for an additional minute, then flip. Add 4 Tbsp. of butter, smashed garlic cloves, and rosemary sprigs to the skillet. Let the butter melt completely. Carefully tilt your pan, and begin spooning the melted butter onto the steaks for the next 2 minutes. Add the Gorgonzola butter and let it cook for an additional minute. Remove the steaks from the skillet and let rest for 3-5 minutes. Note: For thicker steaks, you might want to keep them in the skillet for an additional 1-2 minutes per side or put your skillet in the oven at 350° for 3-5 minutes.

CARNE ASADA | TANIA DOYLEY, OOLTEWAH

“I love this meal because it’s delicious, and it reminds me of family and my Latino culture. The mix of herbs, spices, and deep flavor speaks to the love my mom, aunts, and grandmother always expressed through meals when we gather.” – Tania Doyley

Serves 4

Ingredients

• 1 Tbsp. adobo seasoning or salt • 1 tsp. ground cumin • 1 tsp. oregano • ¼ tsp. black pepper • 3 garlic cloves, minced • 1/3 cup cilantro, chopped • 1½ lbs. beef top round or flank steak, sliced into strips, ½-inch thickness • ½ lime, juiced • ¼ orange, juiced • 1 tsp. white or apple cider vinegar • 1 Tbsp. olive oil • ½ bell pepper, sliced • ½ onion, sliced • 6 sweet peppers (red, yellow, and orange), sliced • Additional salt, to taste

Directions

Combine spices, garlic, and cilantro. Optional: grind ingredients into a paste using a mortar and pestle or a food processor. In a bowl, add the sliced meat, seasoning mixture, lime juice, orange juice, and vinegar. Stir to combine. Cover and refrigerate for a minimum of 1 hour or up to 24 hours. Heat skillet over medium heat, then pour in olive oil. Add the meat and cook for 20-30 minutes, stirring regularly. Remove the meat and set aside. Add bell pepper, onion, and sweet peppers to the skillet. Season with salt and sauté for 5-10 minutes. Return steak to the skillet and mix to combine the meat and veggies. Serve with tortillas or a side of rice.

PASTA CARBONARA | KRIS STUBBLEFIELD, NORTHSHORE

“Good food doesn’t have to be complicated. Spaghetti carbonara can be made in little time with only a handful of ingredients. It’s a family favorite that’s as tasty as it is easy to prepare.” – Kris Stubblefield

Serves 4-6

Ingredients

• 1 lb. spaghetti noodles, uncooked • 8 oz. pancetta, diced • 4 eggs • 1 cup Parmigiano-Reggiano, grated • ½ cup frozen peas • Freshly cracked black pepper, to taste • Salt, to taste

Directions

Bring 6 quarts of salted water to a boil. Add spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the pasta water, then drain. Heat a 10.25-inch cast-iron skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat. Whisk the eggs and cheese together in a small bowl. Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add spaghetti to the pan and toss. Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserved pasta water as desired. Season with cracked black pepper and salt. Serve immediately.

BALSAMIC JALAPEÑO SEARED FLANK STEAK

with COWBOY BUTTER | LAURIE EISMEIER, OOLTEWAH

“What I love about this recipe is how easy it is (really)! It’s intensely flavorful, and the heat is completely adjustable. The marinade is versatile and will complement most meat. It can be eaten as it is, or used for tacos, fajitas, pasta dishes, and so on.” – Laurie Eismeier

Serves 6

Ingredients

• 2 jalapeños, finely diced • 4 cloves of garlic, pressed or finely diced • ½ cup fresh parsley or cilantro, chopped • 1/3 cup olive oil • ¼ cup orange juice • 2 Tbsp. key lime juice • 3 Tbsp. balsamic vinegar • 1 Tbsp. chipotles in adobo, chopped • 1 Tbsp. kosher or sea salt • 1 Tbsp. cumin • 1 Tbsp. Italian seasoning • 1 Tbsp. ancho chili powder • Cracked black pepper, to taste • 2 lbs. flank steak • Cowboy butter*, for topping (optional)

Directions

Mix all ingredients except for the flank steak in a gallonsized Ziploc bag. Add flank steak, and allow the steak to marinate in the refrigerator for a minimum of 4 hours and up to overnight. Preheat oven to 400°. Heat a cast-iron skillet over high heat until a few drops of water sprinkled in the skillet “dance” and evaporate. Add meat and sear for 3-5 minutes on each side, or until a deep brown color is achieved. Place the skillet in the oven and check meat with a meat thermometer every 5 minutes until desired cook is reached. Let meat rest for 10 minutes, tented with foil, and slice against the grain. Serve with a pat of cowboy butter.

*For the cowboy butter:

• ½ cup salted butter, softened • 1 Tbsp. roasted red pepper, finely diced • 1 tsp. lemon juice or the zest of half a lemon • 1½ tsp. garlic powder • 1½ tsp. paprika (optional: smoked paprika) • 1 tsp. Italian seasoning • Cayenne, cracked black pepper, and salt, to taste Mix all ingredients together and place on a sheet of plastic wrap. Form into a log shape, roll up in the plastic wrap, and twist the ends. Tuck ends underneath the roll of butter and refrigerate. Unwrap and slice to serve.

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SPAGHETTI AGLIO E OLIO | CORNELIUS LATHAN, EAST CHATTANOOGA

“Spaghetti aglio e olio is one of my all-time favorite dishes. Some people think that you need a ton of ingredients to make a great recipe, but this dish shows you that it only takes a few ingredients with awesome technique to make a spectacular finished product.” – Cornelius Lathan

Serves 4-6

Ingredients

• 1 lb. spaghetti, uncooked • ½ cup extra-virgin olive oil • 10 garlic cloves, thinly sliced • Pinch of crushed red pepper flakes • 1 bunch Italian parsley, chopped with stems removed • ½ lemon, juiced (optional)

Directions

Bring a large stock pot of salty water to a boil. (Note: This water should taste like the ocean.) Add pasta and cook until it’s a minute away from being al dente. While the pasta is cooking, add your olive oil and garlic to a castiron skillet. Cook gently over a medium-low heat until the garlic becomes very fragrant, translucent, and lightly golden, but not browned. Then, add your crushed red pepper flakes. Once pasta is ready, remove it from the pot using tongs (reserving the pasta water) and add it to the garlic and oil mixture. Toss to combine. After a few tosses, you will begin to see your pasta absorb the oil and tighten up. Once you reach this stage, add a small ladle full of the starchy pasta water until your garlic and oil mixture begin to emulsify into a sauce. If you like your Aglio e Olio a bit looser, add more pasta water. Once you’ve reached your desired consistency, check for seasoning. Once the taste is to your liking, add parsley, and toss to combine. Add a splash of lemon juice (optional), and serve immediately.

EGGPLANT CHORIZO PASTA | KIM KOLOSVARY, CHATTANOOGA

“This recipe evolved from a Spanish tapa dish we started making many years ago. I found similar recipes online and experimented with different ingredients to find new flavor combinations. My family really likes this version. It has a delicious blend of flavors; perfect for an easy, one-skillet meal.” – Kim Kolosvary

Serves 4

Ingredients

• ½ large eggplant, halved lengthwise, thickly sliced • 1 Tbsp. extra-virgin olive oil • 2 chorizo sausages, quartered lengthwise, thickly sliced • ½ sweet onion, coarsely chopped • ¼ cup dry white wine • 1 cup orzo pasta, uncooked • 2 cups chicken stock • 1 large tomato, coarsely chopped • Salt and pepper, to taste • 1 cup baby spinach leaves • ½ cup shredded Parmesan • Red pepper flakes (optional)

Directions

First, clean and cut eggplant. Sprinkle with salt, and allow it to “sweat.” This will remove some of the slightly bitter fluid from the eggplant. After 20-30 minutes, rinse under cold water and set aside. Heat a 12-inch cast-iron skillet over medium heat, then add oil. Once oil is heated, place chorizo, onion, and eggplant in the skillet and cook for about 10 minutes, stirring constantly. The eggplant and onion will become soft. Continue cooking while adding wine to deglaze the bottom of the skillet. Scrape to dislodge any food bits. Next, add the orzo, chicken stock, and tomato. Stir until all orzo is immersed. Add salt and pepper to taste. Cook on medium heat for 10-12 minutes, and continue to stir occasionally. Once liquid is absorbed and orzo is softened (al dente), add spinach and stir until combined. Sprinkle with shredded Parmesan cheese. Add salt, pepper, and optional red pepper flakes to taste.