The 50 Best Cast-Iron Recipes

  The 50 Best

  Cast-Iron Recipes

  Tasty, fresh, and easy to make!

  Adams Media, a division of F+W Media, Inc.

  Avon, Massachusetts

  Contents

  Introduction

  Fried Green Tomatoes

  Egg Rolls

  Cheesy Jalapeños Wrapped in Bacon

  Tender Cod Fritters

  Extra Crispy Fried Chicken

  Garlic and Herb Roast Chicken

  Apricot and Provolone-Stuffed Chicken Thighs

  Date, Honey, and Balsamic Chicken

  Seared Duck Breast

  Zesty Cumin-Chili Turkey Breast

  Coq Au Vin

  Smoked Turkey Chili

  Boston Baked Beans

  Javanese Chicken Soup

  Sweet Potato and Peanut Soup

  Crawfish Maque Choux

  Shrimp Fra Diavolo

  Barbecued Salmon

  Seared Tuna with Cilantro Sauce

  Butter-Basted Grilled Lobster Tails

  Steamed Mussels in White Wine Sauce

  Caramelized Ribeye Steaks with Wasabi

  Swedish Meatballs

  Mussamun Curried Beef

  Hearty Beef Stew

  Ropa Vieja

  Corned Beef Brisket

  Pork Chops in Dijon-Caper Sauce

  Ginger, Garlic, and Apricot-Stuffed Pork Roast

  Oven-Roasted Spareribs

  Sausage with Escarole and Cannellini

  Pulled Pork

  Herb and Garlic-Roasted Rack of Lamb

  Pasta Puttanesca

  Bolognese Sauce

  Macaroni and Three Cheeses

  Baked Barley Risotto

  Popovers

  Potatoes Au Gratin

  Roasted Broccoli

  Sautéed Scallions and Radishes

  Indian Spinach and Cheese (Palak Paneer)

  Romanesco with Dijon-Wine Sauce

  The Best French Toast

  Banana Bread

  Buttermilk-Oatmeal Muffins

  Pineapple Upside-Down Cake

  Irish Soda Bread

  Cherry Pudding Cake

  Bread Pudding

  Also Available

  Copyright Page

  Introduction

  Cast-iron cookware requires an investment in time and care not necessary with other types. But if you make the initial investment, you’ll be pleased, and may ignore some of the other pieces you own in favor of cast iron. So whether you’ve found grandma’s old skillet that held piles of pancakes on Saturday mornings, or you’ve just seen a cooking show and decided to give these pans a try, you’ll be challenged and satisfied. After you’ve used your pans for a while, you may even find yourself bragging about them to your friends and family.

  Cooking in cast iron doesn’t limit you to grandma’s American classics like cornbread, pancakes, and bacon-fried everything. Cast iron’s durability makes it a great choice, no matter what cuisine you’re cooking. In cast-iron cookware, you can make a West African chicken stew, a pot of Belgian mussels, or even a sweet and tangy pork dish from Iceland. The recipes you’ll find here are inspired by these cuisines, and most of the ingredients needed are available at your local grocery store.

  All of these dishes can, and should, be made in the cast-iron pans you’re likely to find at your local department store, hardware store, or high-end cooking store. The iconic shiny, black skillet is the most commonly used pan you’ll find, but Dutch ovens, griddles, grill pans, chicken fryers, and a wide variety of bakeware can be found easily as well. And as you’ll discover, newer isn’t necessarily better. So go through grandma’s attic, visit flea markets and yard sales, or shop online to find the pan that may transform how you cook, think about cooking, and how you enjoy the world’s cuisines.

  Fried Green Tomatoes

  This down-home classic will have you thinking of warm Southern nights. For an added kick, try serving with a ranch dressing dipping sauce, or on a crusty roll with chipotle mayonnaise.

  Serves 6–8

  Ingredients

  11⁄2 cups all-purpose flour

  1⁄2 cup cornmeal

  1⁄2 teaspoon salt, plus 1 pinch

  1⁄4 teaspoon ground black pepper

  1⁄4–1⁄2 cup milk

  3–4 large green tomatoes

  1⁄4 cup vegetable oil

  Mix together the flour, cornmeal, 1⁄2 teaspoon salt, and pepper in a large bowl. Pour 1⁄4 cup of milk into the bowl and stir to combine. If mixture looks dry, add more milk until you get a thick batter. Slice the tomatoes into 1⁄4" slices. Pat dry with paper towels.

  Place a skillet over medium heat and add the oil. Dip each tomato slice into the batter and let the excess drip off. Slide them into the skillet so they’re not touching. Cook each side for 11⁄2–2 minutes. Remove them and place on a rack over paper towels to keep them from getting soggy.

  While they’re still hot, sprinkle with a pinch of salt. Serve warm.

  Egg Rolls

  You can freeze leftover egg rolls. To reheat them, bake in a 350°F oven for 15 minutes.

  Makes 20–25 egg rolls

  Ingredients

  1 tablespoon peanut or vegetable oil

  1⁄2 cabbage head, shredded

  5 carrots, shredded

  1⁄4 pound shiitake mushrooms, thinly sliced

  3 tablespoons soy sauce

  1⁄2 teaspoon honey

  3 garlic cloves, minced

  1" piece fresh ginger, peeled and shredded

  1 tablespoon rice wine vinegar

  1 teaspoon sesame oil

  1 package egg roll wrappers

  1 tablespoon cornstarch

  1⁄4 cup cold water

  Peanut oil, as needed

  Place a large skillet over medium-high heat. Once it’s heated add 1 tablespoon oil, cabbage, and carrots. Stir to combine. Cover and cook for 5 minutes, stirring every minute. Add the mushrooms, soy sauce, honey, garlic, ginger, vinegar, and sesame oil. Stir continually until the liquid has evaporated. Place in a colander. Cool for 15 minutes.

  Remove the egg roll wrappers from the package and cover with a towel to prevent them from drying out. Whisk the cornstarch and cold water together until there are no lumps.

  Place 1 wrapper as a diamond in front of you. Place 1 heaping tablespoon of the mixture 2" from the point nearest you. Fold the point over the filling and make one complete roll away from you. Tightly fold the right edge toward the middle, being careful not to tear the wrapper, but leaving no air between the wrapper and the right edge of the filling. Repeat with the left edge. Roll away from you until the point is sticking out. Dip your fingertips in the cornstarch mixture and rub along the outer edges. Roll to seal and place on a platter with the seam-side down. Refrigerate wrapped egg rolls for at least 4 hours.

  Place a Dutch oven over medium heat. Add 2" of oil. Place as many egg rolls as you can in the pan without crowding. Cook for 11⁄2–2 minutes. They’ll darken after they come out. Serve hot with a sweet and spicy sauce.

  Sweet and Sour Dipping Sauce

  Whisk together 2 tablespoons ketchup, 1⁄4 cup apple cider or white wine vinegar, 2 tablespoons of any fruit jam or jelly, and 1⁄4 cup honey. Heat in the microwave. Whisk in 1 tablespoon of cornstarch. If it doesn’t thicken right away, heat a bit longer. Taste and add more jam or salt as needed. Refrigerate until ready for use.

  Cheesy Jalapeños Wrapped in Bacon

  These indulgent appetizers will have your heat-loving guests begging for more!

  Makes 14 pieces

  Ingredients

  7 jalapeños

&nbs
p; 4 ounces cream cheese

  14 slices bacon (approximately 1 pound)

  Trim the woody part of the stem from the jalapeños. Cut the peppers open lengthwise and scoop out the seeds and the white veins. Spread a teaspoon or two of cream cheese onto each jalapeño half.

  Starting at the thick end, wrap the bacon slice around the pepper. Spear with a toothpick to hold it in place. If the slice of bacon is too long, trim off the extra instead of wrapping it further.

  Preheat oven to 375°F. Place a grill pan in the middle of the oven. Add the peppers and cook for 12–15 minutes, or until the bottom of the bacon is crispy.

  Turn on the broiler and cook for 4–6 minutes until the cheese is bubbling and the bacon is crispy. Remove to a plate and let them rest before serving.

  Alternate Recipe Option

  The flavor of the bacon and the pepper are dominant. But if you’d like the cheese to be more prominent, you can mix 2 tablespoons shredded Cheddar cheese, 1 teaspoon garlic powder, and 1 teaspoon cumin in the cheese.

  Tender Cod Fritters

  Salt cod is a regular cod fillet that has been salted and dried to preserve it. You might see it in stores called bacalao or bacalhau.

  Makes 20 fritters

  Ingredients

  1 pound salt cod, bones removed

  Water, as needed

  2 small russet potatoes, peeled and cubed

  1 tablespoon butter

  3 cloves garlic, minced

  1⁄4 cup all-purpose flour

  1⁄2 cup milk

  1⁄4 teaspoon cayenne powder

  3 tablespoons olive oil

  1 large egg, beaten

  1⁄4 teaspoon baking powder

  1⁄4 teaspoon salt

  1⁄4 teaspoon pepper

  4 cups vegetable oil

  Place the cod in a bowl of cold water. Cover and refrigerate for 12 hours. Refresh the water and soak for 12–18 hours more. Drain. Place the salt cod and potatoes in a saucepan. Cover with water by 2" and place over medium-high heat. Bring to a boil, and then reduce to a simmer for 20 minutes. Drain.

  Place a small skillet over medium heat. Add the butter. Once it has frothed, add the garlic and cook for 1 minute. Whisk in the flour and cook for 1 minute. Whisk in the milk and cayenne pepper slowly, stirring constantly. The sauce should be thickened and smooth. Set aside to cool.

  Place the potatoes in a large bowl. Mash with a fork. Place the cod on a plate or cutting board. Use a fork to flake the fish apart and add to the potatoes. Stir in the warm sauce, olive oil, egg, baking powder, salt, and pepper until you get a thick mashed potato-like consistency. Let rest for 30 minutes.

  Place a Dutch oven over medium-high heat. Add 2" of oil. Divide the mixture in half. Use a large spoon to form the dough into ping-pong-sized balls, and drop into the oil. Stir them frequently to cook evenly. After 6minutes remove them to paper towels and place in a warm oven. Repeat until all the balls are fried. Serve with lemon wedges and Garlic Mayonnaise.

  Garlic Mayonnaise

  It’s best to make this a day before you plan to serve it. Mince 2 garlic cloves finely and sprinkle with salt. Use the back of a spoon to mash them into a paste. Stir the garlic and 1⁄4 teaspoon of pepper into 1⁄2 cup of mayonnaise. Cover and refrigerate. Leftovers can be saved for 2 weeks if stored in a tightly sealed container.

  Extra Crispy Fried Chicken

  Dredging the chicken pieces twice makes the skin fry up super crispy. Make sure the first coating of flour is very thin.

  Serves 4–6

  Ingredients

  31⁄2–4 pounds chicken pieces

  1 quart buttermilk

  1⁄2 head of garlic, minced

  3 bay leaves

  1 tablespoon chili powder

  1⁄4 cup sugar

  1⁄4 cup salt

  2 tablespoons ground black pepper

  4 cups all-purpose flour

  1 large egg

  1 teaspoon baking powder

  1⁄2 teaspoon baking soda

  1 cup whole milk

  3 cups peanut or corn oil for frying

  Rinse all of the chicken pieces and trim off any extra pieces of fat or skin. In a gallon-size, sealable plastic bag, combine the buttermilk, garlic, bay leaves, chili powder, sugar, salt, and pepper. Pat the pieces dry and nestle them into the bag. Remove any excess air and refrigerate overnight or for at least 3 hours.

  Place a wire rack over a baking sheet and place the chicken pieces on the rack. Drain for 30 minutes. Place the flour in a shallow bowl. In a second bowl, whisk the egg, baking powder, and baking soda. Once combined, add the milk.

  Place the chicken pieces, one at a time, in the flour and toss to coat. Shake off any excess and roll the pieces in the egg mixture with the other hand. Drain to remove any excess and place back in the flour. Toss to coat. Place pieces on the rack.

  Heat the oil in a chicken fryer pan over medium-high heat to 360°F. Add a piece of chicken to the pan, skin side down. Add in two more pieces of chicken, waiting 1 minute between each. Cover and cook for 4 minutes, or until the bottom of the first piece is a deep golden brown. Turn over. Turn over the other pieces after waiting for intervals of 1 minute. Cook the second side of each for 6–7 minutes.

  Remove the cooked chicken from the pan and place on a paper towel lined plate. Wait for 4–5 minutes, or until the oil has come back up to 375°F, before repeating Step 4 with the next batch of chicken. Serve warm or cold.

  Avoiding Doughy Hands

  If you keep one hand reserved for the flour and make sure not to get it wet, and keep the other hand reserved for the batter and avoid touching the flour, you should be able to coat the chicken without letting the dough coat your fingers. Letting the chicken rest to drip off excess batter and flour will result in a thinner and crispier coat with less waste floating in the oil.

  Garlic and Herb Roast Chicken

  Even if you’re a novice cook, this delicious and aromatic roast chicken will impress your guests. It’s also a great recipe to try in a new skillet.

  Serves 4–6

  Ingredients

  1 whole roaster chicken (5–7 pounds)

  2 cloves garlic, sliced

  3 tablespoons chopped fresh herbs, or 1 tablespoon dried oregano, basil, or thyme

  1 teaspoon salt

  1⁄4 teaspoon pepper

  3 tablespoons butter

  1 tangerine or small orange

  2 baking potatoes

  Preheat oven to 425°F. Remove any giblets or other loose bits from the cavity of the chicken and rinse it inside and out with cold water. Pat dry. Mix the garlic slices, herbs, spices, and 2 tablespoons of butter together.

  Starting at the breast near the neck, slide your fingers between the skin and the meat. Spread half the butter mixture between the skin and the breast meat. Spread the remainder of the butter and herb mixture between the skin and meat on the thighs and legs. Sprinkle with salt and pepper.

  Roll the orange across a counter, and poke several holes in it. Place inside the cavity of the chicken.

  Place a 10" or 12" skillet over medium heat. Spread the remaining tablespoon of butter over the bird. Place breast side up in the skillet and turn off the heat. Place the skillet into the center of the oven. Cook for 10 minutes. Wash the potatoes and cut into long strips no more than 3⁄4" thick. Sprinkle with salt and pepper. Set aside.

  Turn the oven down to 375°F and remove the pan. Turn the bird on its side. Pile the potatoes around the chicken to keep it from falling over. Return the pan to the oven for 15 minutes. Turn the bird to its other side, and cook for 15 more minutes.

  Carefully turn the chicken on its back and cook for 30 minutes. Use a thermometer to make sure that the meat of the thickest part of the thigh is at least 165°F. Remove from the pan and place on a cutting board or platter. Cover loosely with foil to keep warm and let rest for 15 minutes before cutting and serving.

  Apricot and
Provolone-Stuffed Chicken Thighs

  Try other types of dried fruit in this company-ready meal. Dates, dried cherries, or dried cranberries would work well.

  Serves 4

  Ingredients

  2 tablespoons olive oil

  1 large onion, thinly sliced

  1 carrot, thinly sliced

  1 stalk celery, thinly sliced

  4 boneless, skinless chicken thighs

  1⁄2 cup dried apricots, chopped

  1⁄2 cup provolone cheese, cubed

  3⁄4 cup panko or unseasoned bread crumbs

  1 tablespoon chopped fresh thyme

  Salt and pepper, to taste

  Place a skillet over medium-high heat. Once it is heated, add the oil and onion and cook for 10–12 minutes. Remove half of the onion mixture from the skillet and place it into a bowl.

  Add the carrot and celery to the skillet and cook for 4–5 minutes, or until the celery is just starting to soften. Turn off the heat.

  Trim any excess fat from the thighs and lightly pound them so they’re flat. Add the apricot, cheese, panko, thyme, and a sprinkle of salt and pepper to the bowl. Toss lightly and add 1⁄4 of the mixture to each thigh.

  Roll the thigh starting with the widest edge and rolling toward the smallest edge. Use toothpicks or kitchen twine to hold it together. Place it back in the skillet over medium-high heat. Move the vegetables to the edges of the skillet. Sear the chicken on each side for 3–4 minutes, or until it is lightly browned on all sides.