Cast Iron Dishes

SOUTHERN COMFORT COOKING IN CAST IRON

Even pre-seasoned cast iron can do with some extra protection. Season it when you get it. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil or into it and let it cool. Repeat this process a few times and you're on your way to cast iron cooking.

Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. It won't hurt a well seasoned pan to clean it.

To re-season your cast iron place the skillet over a burner set to high heat. Add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.

The best way to keep your seasoning maintained is to just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become as the polymers from the oils form a bond with the cast iron.

Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and re-seasoning. Best to dry out your pan in the oven or on the stove top and coat it with a tiny amount of oil before storage.

Breakfast Skillet Ingredients Instructions

4 medium-sized potatoes, scrubbed clean and peeled 2 tablespoons olive oil 7 oz diced bacon 2 scallions or spring onions, trimmed and finely sliced 4 large eggs 1/4 cup shredded sharp cheddar cheese Cracked pepper to season

Dice potatoes into small 3/4-inch cubes.

Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil, stirring occasionally, until golden and crispy (about 20 minutes).

Add the bacon pieces to the pan and fry, stirring occasionally until crisp. The potatoes will be golden with crisp edges, while soft on the inside.

Add the spring onions; stir them through and season with pepper (optional).

Using a wooden spoon or spatula, make four wells in the mixture, crack an egg into each well and arrange the cheese around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately.

Chicken & Dumplings

Ingredients

Dumplings

2 cups all purpose flour ¾ teaspoon kosher salt 1 tablespoon baking powder 1 cup buttermilk (at room temperature) 3 tablespoons unsalted butter, melted and cooled ¼ cup finely chopped parsley

Base

4 large pieces cooked, bone-in/ skin-on chicken, preferably whole leg quarters 1 tablespoon vegetable oil 1 cup fresh green beans 3 large carrots, cut into large pieces 1 yellow onion, finely chopped 1 large bay leaf Salt and pepper to taste 14 cups water

Instructions

Preheat a 6 Quart Cast Iron skillet over medium with 1 tablespoon oil.

Remove meat and skin from chicken bones. Set aside.

Add onions, beans and carrots. Sauté with a pinch of kosher salt for five minutes.

Add water, chicken bones, bay leaf and a little pepper.

Bring to a simmer, then place the lid on the pot. Simmer for about an hour.

Meanwhile, make the dough: mix flour, salt, baking powder, and parsley. Add buttermilk and butter and stir until combined. Let the dough rest at least 15 minutes.

Remove bones from cooking liquid and discard.

With the liquid still at a simmer, drop in rounded tablespoon sized balls of dough (you should get between 20 and 24 dumplings total). Cover tightly and cook for 20 minutes. No peeking!

Stir in reserved chicken meat and add salt or pepper to taste. Serve immediately.

Shepherd's Pie

Ingredients

Mashed Potato Topping

2 pounds Yukon Gold potatoes 1/3 cup milk 1/4 cup light sour cream 3 tablespoons butter, softened 1 teaspoon salt 1/2 cup finely shredded cheddar cheese 1 tablespoon minced fresh parsley fresh ground black pepper to taste

Filling 2 tablespoons olive oil, divided 1 pound lean ground beef 1 teaspoon salt, divided 1 teaspoon fresh ground black pepper, divided 1 cup diced onion 1 carrot, peeled and diced 1 teaspoon minced garlic 2 tablespoons tomato paste 1 teaspoon dried rosemary 1/2 teaspoon dried thyme leaves 1 tablespoon Worcestershire sauce 1/2 cup low-sodium beef broth 2 teaspoons cornstarch 1 cup frozen corn 1 cup frozen peas

Instructions

Preheat oven to 375 degrees f. Peel the potatoes and cut into quarters. Place in a good sized pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, reduce heat to low and allow potatoes to simmer until tender when pierced with a fork, approximately 15 to 20 minutes.

Meanwhile, get started on the filling. Add olive oil to a 12" oven-proof skillet and place over medium heat. Add ground beef and cook, stirring to break up. Season with 1/2 teaspoon salt and 1/2 fresh ground black pepper and continue to cook until meat is no longer pink. Drain grease and transfer cooked beef to a plate.

Add remaining olive oil to empty skillet and return to medium heat. Add onion and carrot and sauté until slightly softened, about 3 minutes. Add garlic and sauté for a minute or two until fragrant. Add tomato paste and stir well to combine with veggies. Add cooked ground beef back to the skillet and season with remaining salt, pepper, rosemary, thyme, and Worcestershire sauce. Reduce heat to medium-low and allow to simmer for 2 to 3 minutes.

Combine the beef broth with the cornstarch and add to the skillet. Cook and stir over medium heat for 2 minutes or until thickened. Stir in frozen peas and corn (no need to thaw) and allow to simmer for 2 to 3 minutes just until heated through. Remove skillet from heat.

When potatoes are fork tender, remove from heat, drain well and add the potatoes back to the warm pot. Place milk in the microwave for 30 seconds, just until warmed through. Use an electric hand mixer to mash the potatoes slightly. Add the warmed milk, sour cream, softened butter, and salt and continue to mash until smooth.

Dollop spoonfuls for mashed potatoes over the top of the filling and use the back of the spoon to spread it out evenly. Sprinkle with cheese. Transfer skillet to the preheated oven and bake for 20 to 23 minutes, until bubbling around edges. Turn oven to broil and watching closely to be sure it doesn't burn, continue to cook just until golden brown.

Remove skillet from oven and garnish with minced fresh parsley and fresh ground black pepper. Allow to sit for about 5 to 10 minutes before serving

Mac & The Cheeses

Ingredients

16 ounces pasta noodles 1/4 cup butter 1/4 cup flour 2 1/4 cups milk 1 cup plain Greek yogurt 1/2 cup grated Parmesan cheese 1 1/2 cups shredded cheddar cheese, divided 1 1/2 cups shredded mozzarella cheese, divided 1 Tablespoon olive oil

Instructions

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Cook the pasta according to the package directions.

Melt the butter in a large pan. Add the flour and cook for one to two minutes, stirring constantly.

Whisk in the milk slowly. Continue to simmer for a few minutes or until it thickens.

Stir in the yogurt, Parmesan cheese, and 1 cup cheddar and 1 cup mozzarella cheese. Stir until melted and thickened. Add the drained noodles and stir again.

Spoon the pasta into the prepared dish. Top with the remaining cheese.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes. Serve immediately!