The 50 Best Cast-Iron Recipes Read online

  Barbecued Salmon

  Since salmon is a high-fat fish, it’s a good choice for grilling. The flavor of the salmon will depend on the type of barbecue sauce you use — sweet, smoky, or spicy.

  Serves 4

  Ingredients

  1 tablespoon vegetable oil

  Pinch salt

  Pinch pepper

  4 (6–8-ounce) salmon steaks

  1⁄4 cup barbecue sauce

  Brush a grill pan lightly with vegetable oil and place over medium-high heat.

  Sprinkle salt and pepper over the salmon. Brush one side of the salmon lightly with barbecue sauce. Place that side down on the warmed pan. Brush the other side with barbecue sauce.

  Cook for 3 minutes on each side, or until it is opaque about half-way up the side of the fillet. Once the salmon is cooked through, brush it again with a light coating of barbecue sauce and serve while warm.

  Seared Tuna with Cilantro Sauce

  Tuna is a low-fat fish and can become dry and bland when cooked through. Rare tuna provides a pleasant combination of cooked and rare textures.

  Serves 2

  Ingredients

  1 bunch cilantro, rinsed and picked over

  1⁄4 cup water

  2 teaspoons plus 1 pinch salt

  1⁄4 cup rice wine vinegar

  1⁄2 cup safflower or canola oil

  1 (12–16-ounce) tuna steak

  Pinch salt

  Pinch pepper

  2 cloves garlic, peeled and smashed

  1 tablespoon olive oil

  Roughly chop the cilantro. Place in a blender with the water, 2 teaspoons salt, and vinegar. Pulse on liquefy for several minutes until the contents are smooth. Pour the safflower oil in slowly while the blender runs. Taste and season with salt as needed.

  Rinse the tuna under cold water and pat dry. Sprinkle with salt and pepper. Place a skillet over medium-high heat. Once it is heated through, add the garlic cloves and olive oil. Toss to coat and move the cloves to the edges of the pan.

  Place the tuna in the middle of the skillet and cook for 2 minutes on the first side. Flip it to the second side and cook for 1 minute. This will make it rare.

  If you prefer a medium-done tuna, cook for 4 minutes on the first side and 3 minutes on the second with the skillet over medium heat.

  Slice the steak against the grain and drizzle the cilantro sauce over the fish. Serve while warm.

  Use the Sauce Again

  This recipe makes a cup of sauce and you’ll likely use 1⁄4 cup or less, but don’t discard the remainder. You can use it as a salad dressing, drizzle it over sliced fresh tomatoes, or mix it into potatoes or rice as a side. You can store it in a tightly sealed container for a few weeks in your refrigerator.

  Butter-Basted Grilled Lobster Tails

  Lobster is the ultimate celebration food. Lobster is expensive, and buying just the tails is even more so, but sometimes a splurge is worth it.

  Serves 2

  Ingredients

  21⁄2 pounds lobster tails

  2 tablespoons chives, minced

  2 tablespoons olive oil

  2 tablespoons butter

  2 cloves garlic, minced

  1⁄4 cup water

  2 tablespoons parsley, chopped

  Place the lobster tails on the cutting board shell side down. Cut through the belly shell from the top, through the meat, and through the back shell. Don’t cut through the fin portion of the tail. Gently pull the sections of meat away from the shell. Rinse the tails in cold water.

  Combine the chives and 1 tablespoon olive oil in a small bowl. Rub the mixture over the meat and shell.

  Place a grill pan over high heat. Once it’s heated through, brush the surface of the pan with the remaining olive oil. Place the lobster shell side down on the grill. Cover and cook for 1 minute. Turn the lobster and cook on the other side for 1 minute, covered. The lobster should still be pink in the middle. Remove it from the pan.

  Lower the heat to medium and add the butter. Once the butter has melted, add the garlic and water and rotate back and forth to combine. Bring to a simmer.

  Hold the skillet at an angle so the sauce pools to one side. Place the lobster back in the pan on the side farthest away from the flame. Use a long-handled spoon to scoop butter and pour it over the lobster. Baste with the pan at an angle for 5 minutes or until the lobster is cooked through. Sprinkle with parsley, pour the remaining sauce over the lobster, and serve.

  Steamed Mussels in White Wine Sauce

  Make sure you have plenty of crusty bread to sop up the flavorful sauce.

  Serves 2

  Ingredients

  Water, as needed

  1 cup cornmeal

  2 pounds fresh mussels

  2 tablespoons butter

  1 medium yellow onion, thinly sliced

  1 large clove garlic, minced

  2 cups dry white wine or ale

  3 tablespoons fresh tarragon or thyme, chopped

  Fill a very large bowl half full of water that is cool to the touch. Sprinkle the cornmeal across the top of the water and let it settle. Use a plastic bristle brush to remove any dirt or other unwanted debris from the mussels. To remove the beard, place the back of a butter knife on one side of the beard and your thumb on the other side. Pinch the beard between your thumb and the knife and pull using a side-to-side motion.

  Place mussels into the bowl. Shake the bowl every few minutes to keep the cornmeal floating. Let them sit in the water for 30 minutes. Every 10 minutes gently nudge the bowl to create waves. The mussels should expel any dirt they have stored and replace it with the cornmeal.

  Place a Dutch oven over medium heat and add the butter. Add the onions and stir to coat in butter. Stir frequently until they are mostly translucent.

  Add the garlic and stir. Cook for 3–4 minutes. Add the wine and herbs. Cover and bring to a boil.

  Remove the lid and gently add mussels to the pan, leaving the dirt in the bottom of the bowl. When all of the mussels are added, increase the heat to high and cook for 3–4 minutes.

  Scoop the mussels into bowls and keep them warm. Let the liquid in the pan continue to boil for 5–10 minutes until reduced by half. Pour the liquid and onions over the mussels. Serve with crusty bread.

  Caring for Your Mussels

  Discard any mussels with cracked shells. If you tap an open mussel, it should close; if it doesn’t, discard it. Make sure they are wrapped in something damp and placed in a mesh bag since they need airflow. Keep them in the bottom of your refrigerator wrapped in wet newspaper for up to 48 hours, but they’re best the same day they’re purchased.

  Caramelized Ribeye Steaks with Wasabi

  The wasabi in this Japanese-style dish gives the steak its punch. If you don’t have wasabi you can substitute 1 teaspoon of prepared horseradish or 1 tablespoon of dried mustard powder.

  Serves 4

  Ingredients

  Juice of 4 limes

  1⁄2 cup soy sauce

  3 cloves garlic, minced

  1 teaspoon wasabi powder

  1 cup Sweet Chili Sauce (see below)

  4 (6-ounce) ribeye steaks

  2 tablespoons olive oil

  Preheat oven to 450°F and place a rack in the center of the oven.

  Whisk together the lime juice, soy sauce, garlic, wasabi powder, and Sweet Chili Sauce.

  Place a skillet over medium-high heat. Once it is heated add half of the oil and two of the steaks. Cook on each side for 2 minutes. Repeat with the other steaks.

  Turn off the heat, place all of the steaks in the skillet, and pour the sauce on the steaks. Cook in the oven for 7–10 minutes; 7 minutes for medium-rare and 10 minutes for medium-well.

  If the steaks don’t sit flat in the skillet, flip them halfway through the cooking time. Serve with white rice.

  Sweet Chili Sauce

  This is a great dipping sauce for egg rolls, wontons, or grilled meat. In a blender add 4 minced garlic cloves, 2 tablespoons honey, the juice of 4 limes, 2 tablespoons fish sauce, and one to two Thai red chili peppers that have been stemmed and chopped. Purée until thin, and add more lime juice if you want a thinner texture.

  Swedish Meatballs

  These meatballs are traditionally served with boiled potatoes and lingonberry jam. Their small size makes them perfect for party buffets.

  Serves 4–6

  Ingredients

  1 teaspoon plus 1 pinch salt

  1 small onion, minced

  2 slices white sandwich bread, crust removed

  1 large egg, lightly beaten

  3 tablespoons milk

  8 ounces lean ground beef

  8 ounces ground pork

  Large pinch nutmeg

  Large pinch allspice

  Large pinch pepper

  1–2 cups vegetable oil

  1 tablespoon butter

  1 tablespoon all-purpose flour

  2 cups chicken broth

  2 teaspoons honey

  2 bay leaves

  1⁄2 cup milk

  Juice of 1 lemon

  Sprinkle 1 teaspoon salt over the onion and set aside. Cut the bread into cubes and place in a large bowl. Add the egg and milk and mash into a paste. Add the beef, pork, the onion, nutmeg, allspice, and pepper. Mix together with your hands. Use a tablespoon to create evenly sized meatballs.

  Place skillet over medium-high heat and add enough oil so it is 1⁄2" deep. Once the oil is heated, add a single layer of meatballs so they don’t touch. Roll them frequently so they brown evenly for 8–10 minutes. Reduce the heat if the oil starts to smoke. Place the meatballs on paper towels to drain and keep warm.

  Drain the oil from the pan, but leave the brown bits. Add the butter; when it has melted and is just starting to turn brown, sprinkle the flour over the surface and whisk for about 1 minute.

  Stir in the broth, honey, and bay leaves, whisking and scraping the bottom of the skillet. Bring the mixture to a simmer and cook for 5 minutes.

  Once the sauce has thickened, stir in the milk. Return the meatballs to the skillet and simmer for about 5 minutes so they’re heated through. Discard the bay leaves, stir in the lemon juice, and taste before adding salt and pepper. Serve with boiled egg noodles.

  Mussamun Curried Beef

  Mussamun is a type of Thai curry paste that is popular in Southern Thailand. It is an intensely flavored, but lightly spicy curry paste.

  Serves 4

  Ingredients

  2 tablespoons peanut oil

  1 large yellow onion, sliced

  1 teaspoon dried chili powder

  1 teaspoon ground coriander

  1 teaspoon ground cumin

  1⁄2 teaspoon black pepper

  1⁄2 teaspoon ground nutmeg

  1" piece ginger, peeled and shredded

  1 serrano or Thai chili, thinly sliced

  1 lemongrass stalk

  1 (15-ounce) can coconut milk

  1⁄2 pound beef sirloin, cut into cubes

  1 teaspoon soy sauce

  2 teaspoons sugar

  Place a skillet over medium heat and once it’s heated add the oil and onion. Stir frequently and cook for 7–9 minutes or until the onion is lightly browned.

  Stir in the dried spices, the ginger, and the chili and cook for 3–5 minutes, or until the spices are fragrant.

  Remove the outer leaves from the lemongrass stalk. Cut off the base end and the top dried portion. Cut the stalk in half lengthwise and then into 1" chunks. Stir the lemongrass and the coconut milk into the skillet.

  Add the cubed beef, soy sauce, and sugar to the skillet. Stir to combine and cook for 7–10 minutes. Serve over Jasmine rice.

  Hearty Beef Stew

  This easy, comforting stew is probably just like the one your mom made. You can vary the flavors by changing up the vegetables. Try sweet potato, parsnip, rutabaga, or even celery root for a change of pace.

  Serves 6–8

  Ingredients

  2–4 tablespoons vegetable oil

  21⁄2 pounds beef chuck, cut into 2" cubes

  Pinch salt, plus 2 teaspoons

  Pinch pepper

  2 tablespoons butter

  2 medium onions, peeled and quartered

  5 cloves garlic, crushed

  2 tablespoons tomato paste

  1⁄3 cup all-purpose flour

  10 cups beef or chicken broth

  1 tablespoon dried thyme

  2 bay leaves

  4 medium red potatoes, cut into large cubes

  4 carrots, peeled and cut into 2" pieces

  2 celery stalks, cut into 2" pieces

  1 (14.5 ounce) can whole, peeled tomatoes

  3 tablespoons red wine or balsamic vinegar

  Place a large Dutch oven over medium-high heat. Once it’s heated, add 1 tablespoon of oil. Season the meat with a pinch of salt and pepper and add one layer to the pan. Cook for about 8 minutes turning so all of the beef is browned. Remove and set aside. Repeat with the rest of the beef, adding more oil as necessary.

  Add the butter. Once it has melted, add the onion and stir frequently for 5 minutes. Add garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

  Return the beef to the pan and stir until it is coated evenly. Sprinkle the flour over the beef. Stir and cook for 4 minutes.

  Add the broth and simmer. Add the thyme, bay leaves, and 2 teaspoons of salt. Reduce the heat to low, cover, and simmer for 11⁄2 hours.

  Add the potatoes, carrots, celery, and tomatoes. Cook for 1 hour. Discard the bay leaves and thyme sprigs. Stir in the vinegar. Taste and season with salt and pepper as needed. Serve warm.

  Beef Stew Meat Isn’t the Best for Stew

  Meat labeled “beef stew meat” tends to be small, odd-shaped pieces from different cuts. They’re apt to have fat and sinew that requires trimming, and will not cook uniformly. Chuck comes from the shoulder of the cow. It is a flavorful but tough cut that is best when braised, as in stew.

  Ropa Vieja

  This Cuban shredded beef can be served over rice or wrapped in tortillas. Pass hot sauce on the side.

  Serves 4

  Ingredients

  1 teaspoon cumin

  1 teaspoon paprika

  1 teaspoon mild chili powder

  1 teaspoon ground coriander

  1 teaspoon dried oregano

  1 pound flank steak

  2 teaspoons olive oil

  1 carrot, sliced

  1 onion, sliced

  1 celery stalk, sliced

  1 poblano pepper, sliced

  1 red bell pepper, sliced

  2 cloves garlic, minced

  2 tablespoons tomato paste

  4 large tomatoes, roughly chopped

  1⁄4 cup sherry vinegar

  2 cups beef broth

  Salt, to taste

  Pepper, to taste

  Combine the five spices in a bowl. Trim the excess fat, and press spices into the meat. Cut the meat into pieces small enough to fit in the skillet.

  Place a Dutch oven over high heat and add the oil. Sear meat for 2 minutes on each side. Reduce the heat to medium, place the meat in a bowl, and cover.

  Sprinkle the carrot, onion, celery, peppers, and garlic into the pan, stirring continuously for 7–10 minutes. Add the tomato paste, tomatoes, and vinegar, and stir. Place the meat in the pan and add enough beef broth so half of the pan is full, but don’t cover the meat.

  Turn the heat to high and as soon as the liquid starts to simmer, turn the heat to medium-low, cover with a lid, and cook on a low simmer for 11⁄2–2 hours. Take the meat out of the pan and rest in a bowl.

  Turn off the heat and let the pan sit for 10 minutes. Use a large spoon to skim the fat off the surface. Turn the heat up to high and boil until it is reduced to a third of its original volume. Shred the meat, then add it back to the pan. Cook for 3–5 minutes. Taste and season with salt and pepper.

  Corned Beef Brisket

  Making your own corned beef is cheaper and tastier and often more tender than corned beef you can buy. Brisket tends to be a tough cut of meat and the brining and curing process helps to tenderize it.

  Serves 6–8

  Ingredients

  1 beef brisket, trimmed of fat

  Water, as needed

  1 cup kosher salt

  1⁄2 cup brown sugar

  2 tablespoons sodium nitrite, or meat cure

  4 whole anise

  1 teaspoon peppercorns

  1 teaspoon mustard seeds

  1 cinnamon stick, broken

  8 whole cloves

  3 bay leaves

  6 allspice berries

  1 teaspoon fennel seeds

  2 pounds ice

  1 large onion, quartered

  4 large carrots, chopped

  3 celery stalks, chopped

  4 large potatoes

  Place the brisket in a stockpot. Cover with water and stir in the salt, sugar, nitrite, anise, peppercorns, mustard seeds, cinnamon stick, cloves, bay leaves, allspice berries, and fennel seeds. Set on high heat and stir frequently until the sugar and salt are dissolved. Remove the pan from the heat and add ice.