Southern Cast Iron September/October 2021

From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.

País:
United States
Idioma:
English
Editor:
Hoffman Media
Periodicidad:
Bimonthly
9,13 €(IVA inc.)
27,41 €(IVA inc.)
6 Números

en este número

2 min.
autumn is in the air

As the dog days of summer dwindle down, it’s time to welcome the cooler breezes and turning leaves of fall, and the Southern Cast Iron team and I are excited to bring you these scrumptious recipes to share with your family and friends. Kicking off this issue are hearty and delicious ground beef dinners (page 19) that will become new family favorites in no time, along with flavorful takes on veggie sides to round out any main dish (page 27) and a fresh batch of cornbread recipes ready and waiting for your skillets and corn stick pans (page 35). We’re also introducing you to Deep South social media star and new cookbook author Brenda Gantt (page 53). From her delightful kitchen in Andalusia, Alabama, she shares her love of cast iron cooking…

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1 min.
product spotlight

SMITHEY NO. 6 SKILLET The latest offering from South Carolina cast iron maker Smithey Ironware Company is a downsized version of their fan-favorite 10- and 12-inch skillets. Though it’s their smallest skillet to date, don’t let its size fool you. This petite pan will be your new go-to for cooking and baking single-serve meals and desserts. Finished with the company’s signature polish, there’s no limit to what you can whip up with this skillet in your collection. $80; smithey.com TASTES & TOOLS 1. BULLDOG PEPPER JELLY Quality pepper jellies are what the sisters behind this Louisiana business do best. They grow their ingredients on generations-old family farmland, and their flavors bring sweet heat to any fall dish. We’re partial to the pecan and fig, but you can’t go wrong with any of their creations.…

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6 min.
rob mcdaniel

As you cross the threshold into Helen, one of the newest culinary hits in downtown Birmingham, Alabama, you might hear the iconic drum solo of Phil Collins’s 1981 hit “In the Air Tonight” and get the sense that an eventful evening is about to unfold for you. With the comforting aroma of down-home cooking wafting from the kitchen and throughout the restaurant, somehow, the two-story, newly renovated space welcomes you in like a cozy home away from home. It’s just that and more to Alabama native Rob McDaniel. The restaurant is named for his grandmother, Helen, a strong Southern woman who loved cooking for her family so much that she had a custom-made cast-iron stove installed next to her fireplace, and she put it through its paces. Rob recalls countless memories…

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2 min.
don't mess with texas chili

TEXAS-STYLE CHILI Makes about 3 quarts Texans debate whether their style of chili should have tomatoes or if the beef should be ground or in pieces, but the one unifying rule is absolutely no beans allowed. We like the fresh sweetness that tomatoes bring to this spicy concoction, but we kept them on the side so folks can fix their own perfect bowl of chili. 2 tablespoons vegetable oil, plus more as needed4 pounds beef chuck roast, trimmed and cut into 1-inch pieces1 tablespoon ground cumin2 teaspoons ground coriander2 teaspoons ancho chile powder1 tablespoon kosher salt1 teaspoon ground black pepper2 cups chopped yellow onion1 cup diced seeded assorted chile peppers¼ cup minced garlic1 tablespoon dried oregano2 tablespoons masa harina2 (12-ounce) bottles dark lager beer*1 cup water1 tablespoon puréed canned chipotles in adobo sauceSliced…

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7 min.
beef it up

BACON BARBECUE MEAT LOAVES Makes 6 servings Individual meat loaves are right at home in your mini cast-iron skillets—no sharing required. Serve with your favorite sides for a satifying supper. 1 cup fresh bread crumbs (about 2 slices bread)¼ cup milk2 pounds lean ground beef2 large eggs, beaten½ cup minced red onion½ cup barbecue sauce, divided2 teaspoons chopped fresh parsley1 teaspoon kosher salt1 teaspoon minced garlic½ teaspoon ground black pepper1 pound bacon, slices halved crosswise¼ cup firmly packed dark brown sugar¼ cup ketchup 1. Preheat oven to 375°. Place 6 (4-inch) cast-iron skillets on a rimmed baking sheet. 2. In a large bowl, stir together bread crumbs and milk. Let stand for 5 minutes. 3. Using your hands, stir beef, eggs, onion, ¼ cup barbecue sauce, parsley, salt, garlic, and pepper into bread crumb mixture until…

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5 min.
fresh this fall

SPICE-ROASTED OKRA AND PEPPERS Makes 6 servings A medley of chili powder, cumin, and red pepper adds a hint of heat to these sweet and colorful quick-cooking veggies. 1 pound fresh whole okra, halved lengthwise if large1 (8-ounce) package tricolor mini sweet peppers, halved lengthwise and seeded3 shallots, quartered lengthwise2 jalapeños, quartered lengthwise and seeded5 cloves garlic, chopped3 tablespoons olive oil1 tablespoon firmly packed light brown sugar1 teaspoon kosher salt½ teaspoon chili powder½ teaspoon ground cumin¼ teaspoon ground red pepper 1. Preheat oven to 400°. 2. On a 15-inch round cast-iron baking pan, toss together okra, sweet peppers, shallots, jalapeños, garlic, and oil until well coated. Sprinkle brown sugar, salt, chili powder, cumin, and ground red pepper onto vegetables; toss until coated. 3. Bake until vegetables are lightly browned and tender, 15 to 20 minutes, stirring…

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