The 50 Best Cast-Iron Recipes Read online

  Reduce the heat to medium-low, cover, and cook for 20 minutes, until the center measures 150°F. Turn off the heat and let it rest for 5 minutes before serving.

  Chicken Thighs — the New Chicken Breasts?

  Boneless skinless chicken breasts are the most common cut at grocery stores, which means other cuts are often cheaper. Chicken thighs do have about 10 percent more of your recommended daily allowance of fat than breast meat, but they have only about 50 more calories.

  Date, Honey, and Balsamic Chicken

  Serve this chicken over rice or even mashed potatoes to catch all the sauce. You may also want to serve this dish over a pile of steamed cauliflower.

  Serves 4

  Ingredients

  1 cup dried dates (about 12)

  1⁄2 cup honey

  1⁄2 cup balsamic vinegar

  1⁄2 teaspoon salt

  1⁄2 teaspoon Hungarian paprika

  1 cup flour

  4 boneless, skinless chicken breasts

  3 tablespoons vegetable oil

  Remove the pits from the dates and finely chop. Place them in a bowl with all of the other ingredients except the chicken and oil. Microwave in 20 second increments while stirring until the honey and vinegar can be easily combined. Pat the chicken breasts dry and place them in the marinade. Cover the bowl and let it sit on the counter for 30–60 minutes.

  Place a skillet over medium-high heat and add 2 tablespoons of oil. Remove each breast from the marinade and let the excess marinade drip off. Once the oil is hot, add the chicken to the skillet so the pieces don’t touch. (Cook in batches if necessary.) Cook the first side for about 3 minutes. Turn and cook the second side for 3 minutes.

  Reduce the heat to medium and cook until the center is no longer pink. Remove the breasts from the pan and let them rest. Pour the remaining marinade into the skillet and bring to a boil before pouring over the breasts.

  Seared Duck Breast

  If you’ve never tried duck, this is an easy introduction to this rich and highly flavored poultry. Keep leftover duck fat in your refrigerator for a month and substitute it for oil or butter when pan-frying vegetables, potatoes, or even other meat.

  Serves 2

  Ingredients

  1 quart warm water

  1⁄4 cup table salt

  2 tablespoons sugar

  2 boneless, skin-on duck breasts

  Fruit Compote, to taste (see sidebar for recipe)

  Place the water, salt, and sugar in a small saucepan over medium heat. Stir until the salt and sugar have dissolved. Transfer to a large sealable container. Place the duck breasts on a cutting board and drag a knife across the skin in diagonal lines that are 1" apart. Rotate the breast and cut again to create a diamond pattern. Place the duck in the brine in the refrigerator. Let it rest for at least 8 (but no more than 24) hours.

  Preheat oven to 400°F. Heat a skillet over medium heat. Remove the duck from the brine and pat dry. Place the breasts skin side down in the skillet and cook for 1 minute. Nudge the breasts to loosen them if necessary and cook for 5 more minutes.

  Turn off the heat and drain the fat. Flip the breasts over so they’re skin side up and place skillet in the middle of the oven for 5 minutes.

  Remove from the oven. Cover the skillet with a lid, and let sit for 4 minutes. Remove the breasts from the pan and place on a plate loosely covered with foil for 5 minutes.

  Cut the breasts in 1⁄2" thick slices on an angle. Fan out on a plate before pouring compote over them to serve.

  Fruit Compote

  Mince 1 shallot and place it in a hot skillet with 2 tablespoons of duck fat. Cook for 3 minutes. Stir in 1⁄2 cup fruit jam, 1⁄4 cup sherry, crème de cassis, or a similar liqueur, and 2 tablespoons balsamic vinegar. Cook for 1 minute before spooning it out of the pan and over the sliced duck breast.

  Zesty Cumin-Chili Turkey Breast

  A large turkey breast can serve six to eight people. It’s much easier to cook than a full turkey, and you don’t need to worry about cooking dark and light meat together.

  Serves 6–8

  Ingredients

  1 4- or 5-pound turkey breast

  3 tablespoons ground cumin

  1 teaspoon table salt

  1⁄2 teaspoon ground black pepper

  1⁄2 teaspoon chili powder

  1 teaspoon garlic powder

  1 teaspoon onion powder

  2 tablespoons olive oil

  1⁄2 cup chicken or turkey stock

  2 tablespoons flour

  Rinse the turkey breast. If desired, remove the skin and bones before cooking. Pat the breast dry.

  Combine all of the spices in a small bowl and stir to combine. Rub the spice mix over the meat. Place it in a sealable container and store in the refrigerator for 4–24 hours.

  Preheat oven to 325°F. Place a skillet over medium-high heat. Add the oil and the turkey breast. Cook on each side for 4–5 minutes, or until it is lightly seared.

  Place the pan in the center of the oven and cook uncovered for 11⁄2 hours, or until a meat thermometer registers 155°F. Remove the meat from the pan, cover, and let it rest for 10 minutes.

  Add the stock to the pan and scrape to remove any stuck on bits from the bottom of the pan. Add the flour, whisking continually for several minutes. Place the pan over medium heat and cook until thickened. Slice the turkey and serve the pan sauce over the slices while warm

  Coq Au Vin

  This rustic French stew features chicken and aromatic vegetables in a rich red wine sauce. Most French cooks have their own version; it’s classic comfort food.

  Serves 4–5

  Ingredients

  4 slices bacon

  1 fryer chicken, or 3–4 pounds of chicken thighs

  1⁄2 cup flour

  1 teaspoon salt

  1⁄4 teaspoon ground pepper

  1 cup chicken broth

  2 cups dry red wine

  2 tablespoons Dijon mustard

  2 cloves garlic, minced

  3–4 stalks fresh thyme

  3 bay leaves

  2 celery stalks

  2 carrots

  1 medium onion

  2–3 tablespoons flour

  Preheat oven to 325°F. Place a Dutch oven over medium heat. Cut the bacon into 1" pieces and add to the pot. Cook until they start to turn crispy and remove. Drain all but 1 tablespoon of the drippings.

  Rinse the chicken under cold water and pat the pieces dry. Combine the flour, salt, and pepper in a wide, shallow bowl. Dredge the pieces through the flour and place them skin side down in the skillet. Cook for 3–4 minutes on each side, or until they’re lightly honey-colored. Cook in batches if necessary.

  Remove the chicken once it’s cooked, and add the broth, wine, mustard, and garlic. Turn off the heat and place the chicken back in the Dutch oven.

  Tuck the thyme and bay leaves amongst the chicken. Sprinkle the celery, carrots, and onion on top of the chicken. Cover and place in the oven. Cook for 2–21⁄2 hours.

  Remove the chicken and vegetables to a large bowl and cover to keep warm. Discard the thyme and bay leaves. Place the Dutch oven over medium-high heat and let most of the liquid evaporate.

  Stir in a tablespoon of flour and whisk quickly to keep from getting lumps. Once you have thick gravy, pour it over the chicken pieces in the bowl and serve warm.

  Smoked Turkey Chili

  If you like the idea of making this dish but don’t have four to five hours, substitute three 15-ounce cans of white beans for the dried, and cook for 20 minutes on medium low.

  Serves 4–6

  Ingredients

  1 pound cannellini or Great Northern beans

  Water, as needed

  1 tablespoon olive oil

  1 medium onion, finely chopped

  2 cloves garlic, minced

  1 teaspoon ground cumin

  1 smoked turkey leg, meat removed and chopped

  6 cups vegetable stock

  1 teaspoon cayenne powder

  1⁄2 teaspoon chili powder

  Sort the beans and remove any debris. Place them in a large bowl and cover them with water by several inches and soak overnight. Drain and rinse the beans.

  Place a Dutch oven over medium-high heat. Once it’s heated through, add the oil and the onion. Cook the onions for 8–10 minutes.

  Lower the heat to medium and stir in the garlic and the cumin. Cook for 1 minute before adding the turkey meat and the stock.

  Bring to a simmer before adding the beans, cayenne powder, and chili powder. Reduce the heat to low and simmer for 4–5 hours, or until the beans are tender.

  Boston Baked Beans

  This dish has been a Boston specialty since the colonial days. Here, a Dutch oven takes the place of the traditional clay bean pot.

  Serves 6–8

  Ingredients

  1 pound small white or pink beans

  Water, as needed, plus 9 cups

  4 ounces salt pork, rind removed and cut into 1⁄2" cubes

  3 slices bacon, cut into matchsticks

  1 medium onion, finely chopped

  1⁄2 cup molasses

  2 tablespoons stone-ground or brown mustard

  1 tablespoon apple cider vinegar

  Pinch salt

  Pinch pepper

  Rinse the beans and remove any bad beans or debris. Cover the beans with 3" of water and soak overnight. Place the salt pork in water in the refrigerator.

  Preheat oven to 300°F. Place the salt pork and bacon in a Dutch oven over medium-high heat. Cook for 7–9 minutes until the bacon is crispy. Drain off almost all pork fat. Add the onion and cook for 7–8 minutes.

  St
ir in the molasses, mustard, drained beans, and 9 cups water. Turn the heat to high and boil. Stir, cover, and cook in the middle of the oven for 3 hours.

  Remove the lid and stir. Cook for another 1–11⁄2 hours. The liquid should thicken to a syrup consistency. Stir in the vinegar, salt, and pepper. Serve hot or warm.

  Javanese Chicken Soup

  This is a traditional Indonesian soup. It’s fragrant with lemongrass, ginger, cilantro, and other Spice Island flavors.

  Serves 6–8

  Ingredients

  1 (3–31⁄2 pound) chicken

  2 quarts water

  2 stalks lemongrass

  Zest from 1 lime

  1 teaspoon salt

  2 jalapeño peppers or 1 serrano pepper

  1 teaspoon ground coriander

  1 teaspoon ground cumin

  3 shallots, peeled

  3 garlic cloves

  1 teaspoon ground turmeric

  2" piece ginger, peeled

  1 package glass noodles

  Juice from 1 lime

  1⁄4 cup chopped cilantro

  Place a large Dutch oven over medium-high heat. Rinse the chicken and place breast down in the pan. Add the water. Cut off the base and the tips of the lemongrass and cut the stalk into 4" pieces. Tuck around the chicken. Sprinkle the zest in the water. Bring to a boil and skim the foam off the surface.

  Once it boils, reduce the heat to low and cover the pan with a lid. Cook for 45 minutes and skim the foam off the top. Meanwhile, combine all of the remaining ingredients except noodles, lime, and cilantro in a food processor. Pulse for several minutes to create a creamy paste.

  Once the chicken is cooked so the legs are loose, remove the chicken to a platter or bowl. Increase the heat to medium and stir in the flavoring paste.

  Remove the skin from the chicken and discard. Cut off the chicken in large chunks and discard the bones. Return the chicken to the pot and cook for 10 minutes. Cook the glass noodles according to package directions. Place in bowls and top with stew. Garnish with lime juice and cilantro.

  Sweet Potato and Peanut Soup

  Peanuts and sweet potatoes are staples in many West African countries. You can garnish this spicy soup with some finely chopped roasted peanuts.

  Serves 4–6

  Ingredients

  1 tablespoon olive oil

  1 large white onion, chopped

  6 cloves garlic, minced

  3 carrots, chopped

  2 large sweet potatoes, peeled and cubed

  1 teaspoon salt

  1 teaspoon cumin

  1 teaspoon thyme

  1 teaspoon smoked paprika

  1⁄2 teaspoon turmeric

  1⁄4 teaspoon cinnamon

  1⁄2–1 teaspoon hot sauce

  Ground black pepper to taste

  1 15-ounce can diced tomatoes

  6 cups vegetable or chicken broth

  1⁄2 cup peanut butter

  1 diced scallion

  Place a large pot over medium heat. Once it is warmed, add the oil and the onions. Cook for 5–7 minutes. Add the garlic and cook for 1 minute. Add the carrots, sweet potatoes, and the spices and stir thoroughly. Cook for 5 minutes and add a little broth if necessary to keep the vegetables from sticking.

  Increase the heat to medium-high and add the can of tomatoes and the broth. Stir the bottom of the pan. Bring to a boil. Reduce the heat to low and let the vegetables simmer for 25–30 minutes. Use a stick blender or potato masher to break up the potato chunks and make smooth.

  Increase the heat to medium and stir in the peanut butter. Cook for 5 minutes until the peanut butter is thoroughly combined and warmed. Serve over rice with a sprinkle of scallion for garnish.

  Crawfish Maque Choux

  This Cajun dish (pronounced MOCKshoe) is very easy to prepare once the vegetables are chopped and the corn is cut off the cob. It also makes a great side dish for grilled fish.

  Serves 4

  Ingredients

  2 (12-ounce) packages frozen crawfish tails, or 2 pounds medium shrimp, peeled and deveined

  1⁄2 cup dry white wine

  Juice from 1 lemon

  1⁄2 teaspoon salt

  8 ears white corn on the cob

  3 tablespoons bacon drippings or olive oil

  1 green bell pepper, finely chopped

  1 large white onion, finely chopped

  1⁄4 cup butter

  2 tablespoons heavy cream or wholemilk

  2 cups chicken stock

  1 (15-ounce) can diced tomatoes, drained

  1 teaspoon ground black pepper

  1⁄2 teaspoon Tabasco sauce

  2 tablespoons chopped parsley

  Place the crawfish or shrimp in a large glass bowl. Add the wine, lemon juice, and salt and toss to combine. Let it marinate for 20 minutes. Stand each ear of corn on end and cut the kernels off. Then run the back of the knife down the cobs to get the corn milk and corn germ out of the cob.

  Place a large skillet over medium heat. Add the bacon drippings and bell pepper and cook for 2 minutes, stirring frequently. Add the chopped onion and cook until it is translucent and just starting to brown. Remove the vegetables to another bowl.

  Add the corn, butter, cream, and stock. Stir continuously for 10 minutes until some of the stock has evaporated. Add the tomatoes and cook for 5 minutes.

  Discard the marinade from the shellfish and add the meat to the skillet. Cook while stirring frequently for 5 minutes. If the mixture seems a bit dry, add some more stock or water. Add the black pepper and the reserved vegetables. Taste before adding Tabasco sauce and salt if necessary. Serve in bowls immediately and garnish with parsley.

  Shrimp Fra Diavolo

  This spicy dish is easy enough for a weeknight dinner but elegant enough for company. Serve it with lightly dressed greens and a crusty loaf of bread.

  Serves 4–6

  Ingredients

  1 pound linguini

  3 tablespoons olive oil

  1 pound shrimp (31–40 count), peeled and deveined

  1 teaspoon red pepper flakes

  1 teaspoon salt

  1⁄4 cup sweet white wine

  4 cloves garlic, thinly sliced

  1 (15-ounce) can chopped tomatoes

  1 cup dry white wine

  1⁄4 cup parsley, chopped

  Cook the linguini according to the package directions. Place a skillet over medium heat. Once it is heated add 1 tablespoon of olive oil, shrimp, red pepper flakes, and salt. Stir frequently for 2 minutes to keep everything from sticking.

  Turn off the heat and pour in the sweet wine. Toss and let sit for 2 minutes. The residual heat should cause most of the wine to evaporate. Pour the contents into a bowl and set aside.

  Return the skillet to the stove over low heat. Once it is heated, add 2 tablespoons of olive oil and the garlic. Cook for several minutes. Once it starts to turn golden brown, remove from the oil and set aside to drain. If the oil gets frothy, lower the heat.

  Stir in more red pepper flakes if desired, tomatoes, and the dry wine. Increase the heat to medium and simmer for 10 minutes to reduce. Stir in parsley. Divide pasta and top with the shrimp and sauce.

  Cooking with Wine When You Don’t Drink It

  Common advice on choosing cooking wine is “if you wouldn’t drink it, then don’t cook with it.” But what do you do if you don’t drink wine? Avoid cooking wine because it is full of preservatives and salt that will clash with many dishes. Look for dry or sweet on the label and match it to the recipe.