Table of contents for May/June 2021 in Southern Cast Iron

SUMMER SQUASH AND TOMATO PIE Makes 1 (10-inch) pie Every Southerner knows that tomato pie is a summer staple, and with seasonal squash in the mix, there’s no way you’ll be able to have just one slice. 3 medium vine-ripened tomatoes, sliced ½ inch thick and seeded1 tablespoon plus ½ teaspoon kosher salt, divided1 tablespoon unsalted butter, softenedButtermilk Cornmeal Piecrust (recipe follows)2 tablespoons olive oil2 pounds assorted yellow squash and zucchini, sliced ¼ inch thick1 cup thinly sliced yellow onion2 cups shredded sharp white Cheddar cheese2 large eggs⅔ cup sour cream⅔ cup mayonnaise2 tablespoons chopped fresh basil½ teaspoon garlic powder½ teaspoon ground black pepper½ cup panko (Japanese bread crumbs), divided2 teaspoons butter, meltedGarnish: fresh basil 1. Place tomatoes in a single layer on a paper towel-lined rimmed baking sheet. Sprinkle…

Q: I HAVE A HARD TIME GETTING MY CAST-IRON GRILL PAN CLEAN. WHAT’S THE BEST WAY TO DO IT? A: If you’re like us, you’re no stranger to pulling out this trusty pan in the summer months (and beyond). We freely admit it can be pesky to keep clean, so here’s the 411 on keeping it in tip-top shape. PROPER GRILL PAN USE Before you think about cleaning your pan, first think about using it properly. It’s improper use that turns them into cleaning nightmares. MODERATE HEAT Staying away from high heat when cooking meats in a grill pan is crucial. Because there is less contact with the iron, foods take a bit longer to cook. If your heat is too high, the outside begins to burn long before the…

Appetizers and Snacks Cheesy Vidalia Onion and Turnip Dip 38 Squash and Zucchini Hand Pies 45 Breads and Doughs All-Butter Piecrust 88 Bacon-Blueberry Hoecakes with Bacon Butter 53 Buttermilk Cornmeal Piecrust 44 Cheddar-Dill Hush Puppies 28 Strawberry Biscuits 53 Burgers and Hot Dogs Andouille Sausage Dogs with Rémoulade Slaw 65 Bacon-Wrapped Chili Dogs 68 Cuban Burgers 68 French Onion Burgers 65 Green Chile Cheeseburgers 65 Condiments, Sauces, and Toppings Cola Syrup 81 Fluffy Vanilla Meringue 88 Garlic-Herb Dip 75 Peanut Butter Cream Cheese Frosting 81 Ranch Seasoning 75 Spiced Chili 68 Desserts Chocolate-Cherry Poke Cake 83 Coconut-Banana Pudding Poke Cake 84 Key Lime Poke Cake 84 Lemon Meringue Pie 88 Lemon-Orange Poke Cake 81 Mixed Berry Crumb Pie 54 Peanuts and Cola Poke Cake 81 Raspberry Swirl Cheesecake Bars 53…

RASPBERRY SWIRL CHEESECAKE BARS Makes about 18 Set with a deliciously crunchy graham cracker crust, these beautiful bars also get a double dose of fruit with fresh raspberries and raspberry jam swirled throughout. 3 cups graham cracker crumbs14 tablespoons unsalted butter, melted¼ cup confectioners’ sugar¼ teaspoon kosher salt1 cup fresh raspberries2 tablespoons fresh lemon juice1 cup seedless raspberry jam4 (8-ounce) packages cream cheese, softened2 teaspoons lemon zest1⅓ cups granulated sugar2 tablespoons all-purpose flour4 large eggs½ cup sour cream, room temperature2 teaspoons vanilla extract 1. Preheat oven to 350°. Line a 13x9-inch cast-iron baking pan with heavy-duty foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. In a medium bowl, stir together graham cracker crumbs, melted butter, confectioners’ sugar, and salt until well combined. Using the…

CRINKLE-CUT AND WAFFLE FRIES Makes 4 to 6 servings We certainly don’t discriminate when it comes to shapes and sizes of fries, but this homemade version of a fast-food best seller might just be our favorite. 5 medium russet potatoes (about 2 pounds)Canola oil, for frying1 tablespoon kosher salt 1. Using a crinkle cutter, slice potatoes ¼ inch thick. Place potatoes in a large bowl of cold water; let stand for 10 minutes. Drain well, and pat dry. 2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 325°. Line a rimmed baking sheet with paper towels. 3. Working in 3 batches, fry potatoes just until they begin to soften, about 4 minutes. Let drain on…

LEMON MERINGUE PIE Makes 1 (10-inch) pie This is a great make-ahead dessert because the crust and filling are made in stages and topped with meringue just before you’re ready to serve it. For neat, pretty slices, dip the blade of your knife into hot water and wipe it dry between each cut. 3 cups sugar¾ cup cornstarch1 tablespoon lemon zest½ teaspoon kosher salt1⅓ cups water¾ cup fresh lemon juice8 large egg yolks2 tablespoons unsalted butter, cubedAll-Butter Piecrust (recipe follows)Fluffy Vanilla Meringue (recipe follows) 1. In a medium enameled cast-iron Dutch oven, whisk together sugar, cornstarch, lemon zest, and salt; gradually whisk in 1⅓ cups water and lemon juice until smooth. Bring to a boil over medium heat, whisking constantly. Remove from heat. 2. Place egg yolks in a medium…

If you take the time to properly care for your cast-iron cookware, it will reward you and your family with generations of loyal service. Follow these tips to keep your heirlooms—whether seasoned or enameled iron—in tip-top shape. 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…

Simplicity and freshness—those are the resounding themes in Amanda’s kitchen. They represent a commitment she made to more nourishing meals as well as an understanding of sustainable living in the Deep South, all while never compromising on flavor. It’s a kind of lifestyle she sees increasingly more present in her hometown of Nashville, Tennessee, and elsewhere across the region. As a result, it inspired her decision to open a restaurant last year called Radish Kitchen: a fast-casual experience for busy folks in search of quicker, healthier alternatives to their favorite drive-thrus. But Amanda’s venture into the culinary world didn’t happen overnight, or did it? As far back as she can remember, cooking and baking always piqued her interest. But years later, the demands of her job with a nonprofit children’s…

When people think of cast-iron skillets, they tend to envision a skillet of cornbread fresh from the oven or a pan spitting and splattering as flour-battered chicken meets hot oil. Unless you’re privy to the ins and outs of cast iron production, it’s likely you haven’t given much thought to the makers behind these beloved pans. But the reality is, these artisans spend months—and sometimes years—sketching designs, testing prototypes, and perfecting the cast-iron cookware that bring nuanced innovation to a centuries-old tradition. “A cast-iron skillet is something that you’re able to pick up and hold and use for the rest of your life,” says John Truex. “It’s a tool that has a lot of meaning to the people who use them.” When John and his wife, Liz Seru, founded Borough…

PEANUTS AND COLA POKE CAKE Makes 1 (12-inch) cake Peanuts and cola are an age-old Southern combo that gained popularity in the 1920s. This rendition captures that iconic salty-sweet vibe in every bite. 2¼ cups all-purpose flour1 tablespoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1½ cups firmly packed light brown sugar½ cup creamy peanut butter½ cup vegetable oil3 large eggs1½ teaspoons vanilla extract1½ cups whole buttermilkCola Syrup (recipe follows)Peanut Butter Cream Cheese Frosting (recipe follows)Garnish: roasted peanuts 1. Preheat oven to 325°. Lightly spray a 12-inch cast-iron skillet with baking spray with flour. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk together brown sugar, peanut butter, and oil until smooth and creamy. Whisk in eggs and vanilla, whisking…

Modern-day Puerto Rican cuisine is based on a combination of three different cultures’ ingredients and cooking methods: the indigenous Taíno, West African, and Spanish. I find that Puerto Rican food often showcases humble ingredients with a huge depth of flavor, and since many of our dishes coax this flavor out of a handful of items, this is what makes the cuisine so special to me. Some of our most notable recipes include slow-roasted pork, known as lechón; rice-and-pea dishes, like arroz con gandules; and mofongo, a garlicky fried smashed plantain dish. But a few of my family’s favorites fly under the radar when it comes to getting the spotlight on our repertoire of famous dishes. Being a Puerto Rican raised in the South—Charleston, South Carolina, to be exact—there were many…