Sommaire pour May/June 2022 de Southern Cast Iron

As I welcome y’all to this new issue of Southern Cast Iron, I also want to say a very special welcome back to one of the tastiest times of year and my absolute favorite season: summer! The weather is warm and balmy here in the South, the perfect time for venturing outside to gardens and markets. While you’re out, pick up some of the bright, fresh produce that Mother Nature generously provides for all the memorable and sharable meals. From cover to cover, there’s something for everyone. It all starts on page 17 with a fresh crop of ways to enjoy tangy green tomatoes that goes well beyond frying them. Those Southern delicacies brighten up any menu, but what’s next will get your mouth watering with just one look. On…

Bill Smith was one of the masterminds behind Crook’s Corner, a local institution in Chapel Hill, North Carolina, which prospered for40 years before closing in June 2021. More than a decade prior to that, Bill was determined to re-create the lemon pie he enjoyed during his childhood beach trips for attendees at a Southern Foodways Alliance dinner. He swapped fancy meringue for fluffy whipped topping and used saltine crackers for the crust, because that’s what he had in his kitchen that day. Guests sang praises, and the salty-sweet-tangy pie became a staple at Crook’s Corner. Folks soon caught on, and it’s been a classic pie of Southern summers ever since. ATLANTIC BEACH PIE Makes 1 (10-inch) pie A marriage of lemon icebox and Key lime pies with a hint of…

SHRIMP CAPRESE PASTA Makes 4 to 6 servings You won’t believe how quickly this baked pasta comes together. Fresh tomatoes and herbs balance the rich, cheesy goodness in this soon-to-be summer staple. 1 pound large fresh shrimp, peeled, deveined, and tails removed8 ounces penne pasta, cooked according to package directions1 (15-ounce) jar Alfredo sauce1 (8-ounce) ball fresh mozzarella cheese, chopped1 (8-ounce) container cherry tomatoes, sliced2 tablespoons chopped fresh basil1 clove garlic, minced1 teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon crushed red pepperGarnish: fresh basil, crushed red pepper 1. Preheat oven to 425°. 2. In a large bowl, stir together shrimp, pasta, Alfredo sauce, three-fourths of cheese, half of tomatoes, basil, garlic, salt, and peppers. Pour mixture into a 10-inch cast-iron skillet. Top with remaining cheese and tomato. Spray a…

BOURBON-HONEY SPARERIBS Makes 4 servings(photo on page 62) You don’t need to be a grill master or expert smoker to create melt-in-your-mouth ribs—these sticky-sweet slabs are proof. 1 (3-pound) slab pork spareribs1 tablespoon kosher salt2½ teaspoons black ground pepper1 teaspoon crushed red pepper¼ cup bourbon3 tablespoons honey2 tablespoons apple cider vinegar2 tablespoons ketchup2 tablespoons Worcestershire sauce 1. Place ribs on a large rimmed baking sheet; pat dry with paper towels. Using a sharp knife, pierce thin membrane on back of ribs; peel or cut off, and discard. 2. In a small bowl, whisk together salt and peppers; sprinkle mixture all over both sidesof ribs. Cover and refrigerate overnight. 3. Preheat oven to 300°. Uncover ribs, and let stand at room temperature for 30 minutes. 4. Place ribs, meat side up,…

Q: I LOVE COOKING ON MY CAST-IRON GRILL PAN, BUT I’VE NEVER BEEN ABLE TO GET THOSE PERFECT-LOOKING RESTAURANT-STYLE CRISSCROSS GRILL MARKS. WHAT’S THE SECRET? A: It’s nice to put a little extra effort into dinner now and then, especially when cooking steaks and other foods that folks tend to order out more often than cooking at home. But the secret to great crosshatched grill marks is that there is no secret! It’s merely a matter of rotating the meat before you turn it from one side to the other. Step 1 Place your food (whether meat or veggies, the process is the same) onto the pan at a 45° angle to the grill grates. Leave the food untouched while it browns; when it’s ready to be moved, it will…

SEASONED KEEP THEM CLEAN Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you. We avoid it when possible to protect the seasoned surface. KEEP THEM DRY After rinsing, it’s crucial to dry your cookware completely. Wipe dry with a clean kitchen towel and then apply a very thin coat of vegetable oil, rubbing it into the surface. Heat on the stovetop over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe surface with a clean kitchen towel, and heat for 5 more minutes. RESPECT YOUR CAST IRON Taking…

APPETIZERS & SNACKS Chunky Eggplant Dip 71 Fried Green Tomato Crab Cakes 22 Nacho Funnel Cakes 33 BREADS & DOUGHS Aebleskiver 95 All-Purpose Piecrust 23 Biscuit Churros with Strawberry Sauce 34 Blackberry Fritters 84 Blackberry Scones 82 Everything Bagel Pretzels 34 Upside-Down Tomato Cornbread 23 CONDIMENTS & TOPPINGS Giardiniera 72 Goes-with-Everything Barbecue Sauce 73 Green Onion Rémoulade 22 Grilled Chowchow 75 Nacho Cheese Sauce 33 Peach-Mango Chutney 74 Peanut Butter Whipped Cream 49 Zesty Steak Sauce 76 DESSERTS Atlantic Beach Pie 16 Blackberry-Plum Pie 82 Blueberry-Lemon Poppy Seed Upside-Down Cake 52 Chocolate-Peanut Upside-Down Cake 49 Green Tomato and Fig Pie 23 Honey-Cashew Upside-Down Cake 52 Hummingbird Upside-Down Cake 49 Individual Blackberry Crisps 84 Strawberry-Peach Upside-Down Cake 52 MAIN DISHES Bacon-Wrapped Catfish and Summer Vegetables 41 Baked Blackberry-Almond Oatmeal 84 Bourbon-Honey…

LODGE BLACKLOCK BRAISER Blacklock is the name of the Lodge family’s original foundry that was destroyed by fire in 1910. In 2019, Lodge brought back the Blacklock name with a lineup of lighter and smoother skillets, grill pans, and Dutch ovens. The newest addition to the Blacklock line is this versatile 4-quart braiser. Its lightweight design allows for easy transport throughtout the kitchen while the secure lid keeps moisture inside, slow cooking everything from meats to veggies to perfection. $150; lodgecastiron.com TASTES & TOOLS 1. BEAR & BURTON’S W SAUCE Treasured recipes passed down through generations are often fiercely protected, but it’s debatable whether any have been as closely guarded as this bold, flavor-packed Worcestershire sauce. After many attempts to perfect a recipe that existed on a tattered piece of…

SPICY GREEN TOMATO BAKED EGGS Makes 4 to 6 servings A Southern spin on shakshuka—eggs poached in a red tomato sauce—this quick-cooking dish is what brunch dreams are made of. Serve with crusty bread to sop up every bit of goodness. 2 tablespoons olive oil4 cups chopped green tomatoes (about 3 medium)1 small yellow onion, thinly sliced3 cloves garlic, minced1 bunch collard greens, stemmed and chopped (about 6½ cups)1 (16-ounce) jar salsa verde½ cup chopped fresh parsley¼ cup chopped fresh dill1 teaspoon kosher salt, divided½ teaspoon ground black pepper½ teaspoon ground cumin¼ teaspoon crushed red pepper6 large eggsGarnish: fresh dill, crushed red pepper 1. Preheat oven to 375°. 2. In a 12-inch enamel-coated cast-iron skillet, heat oil over medium-high heat. Add tomatoes and onion; cook, stirring occasionally, until tender, about…

As the warm, golden summer sun rises over Atlanta’s well-known Buckhead neighborhood, award-winning chef Suzanne Vizethann and her dedicated team have already been hard at work at her restaurant, Buttermilk Kitchen, waiting to welcome their fellow early risers and breakfast lovers. The unmistakable aroma of freshly brewed coffee, fresh-from-the-oven biscuits, and other sunrise staples waft in from the kitchen, kickstarting comfort food cravings. Some people may struggle to get out of bed and get motivated this early in the morning, but not Suzanne. She has always appreciated the tranquil peace that only comes with daybreak, especially her childhood memories of early mornings spent with her family gathered around the table enjoying a warm, home-cooked meal. Those moments have stuck with her through every step of her trailblazing career. “As a…

Blazing flames and cast iron have always been a match made in heaven. At these spots spanning the South, chefs are turning to the as-old-as-time technique of cooking with fire to master sizzling steaks, freshly caught fish, ember-roasted vegetables, barbecue, and more. Check out where to get your live-fire food fix. MARJIE’S GRILL NEW ORLEANS, LOUISIANA marjiesgrill.com You’ll experience major flavor at this bright blue-hued South Broad Street eatery. Inspired by his experiences cooking around the world, Chef Marcus Jacobs marries the flavors of Vietnam, Laos, and Thailand with seasonal Southern ingredients and an open flame. A 10-foot pit and charcoal grills elevate chile-spiced Gulf seafood, herbaceous veggies, and more on the often-changing menu at this Crescent City favorite. ASHEVILLE PROPER ASHEVILLE, NORTH CAROLINA ashevilleproper.com The folks behind this downtown…

BLACKBERRY-PLUM PIE Makes 1 (9-inch) pie Two peak-season fruits bake together in a buttery, flaky double crust to create a dessert that’ll be just as tasty for breakfast the next morning—if it lasts that long. 5 medium fresh red plums, halved, pitted and sliced2 cups fresh blackberries1 cup plus 1 tablespoon granulated sugar, divided1 lemon, zested and juiced1 teaspoon kosher saltAll-Purpose Piecrust (recipe on page 23)2 tablespoons low-sugar powdered pectin2 tablespoons cornstarch1 large egg, lightly beaten2 tablespoons turbinado sugarWhipped topping, to serve 1. In a large bowl, gently stir together plums, blackberries, 1 cup granulated sugar, lemon zest and juice, and salt. Let stand for 30 minutes. 2. On a lightly floured surface, roll one portion of All-Purpose Piecrust to a 12-inch circle. Transfer to a 9-inch cast-iron pie plate,…

The first were made from hammered copper, but cast iron, which becomes nonstick and allows for even heat distribution, proved to be a superior material for aebleskiver pans. During the first half of the 20th century, brands like Wagner and Griswold produced versions that can now be found online, and many European cast iron makers continue to craft this pan today. Add a pan to your collection and give this traditional sweet treat a try. AEBLESKIVER Makes about 27 In Denmark, this sweet puff is traditionally served in threes alongside afternoon coffee, but they’re equally delicious and fun for breakfast. 2 large eggs, separated2 cups all-purpose flour1 tablespoon granulated sugar1 tablespoon baking powder½ teaspoon baking soda½ teaspoon kosher salt¼ teaspoon ground cinnamon¼ teaspoon ground nutmeg1½ cups whole buttermilk, room temperature¼…