Southern Cast Iron November/December 2020

I think it’s fair to say that when the year 2020 began, no one expected it to turn out the way it has. Like so many of you, my family and I have dealt with the complicated challenges brought on by the COVID-19 pandemic, and one takeaway from our collective experiences of the last several months is that this holiday season will likely be the most memorable thus far. Many of your families might be reuniting for the first time in months; others may be maintaining social distance and sharing meals over video calls. Whichever way you celebrate the season, this new issue features all the recipes and dishes you’ll want or need for your holiday cooking and baking. Kick off your Thanksgiving and Christmas dinner menu planning with our sticky-sweet…

SMITHEY IRONWARE FLAT TOP GRIDDLE Smithey Ironware Company has been consistently extending their product lineup since opening for business in South Carolina more than five years ago. The latest addition is this versatile flat top griddle that also doubles as a lid for their 12-inch skillet. Designed and cast in the U.S.A. and finished with their signature shine and polish, there’s no limit to what you can cook up when this griddle is within reach. $125; smithey.com TASTES & TOOLS 1. SOUTHERN CAST IRON HANDLE HOLDERS Created by Black Jacket Tackle Co., these thick leather holders will fit most single- and double-handled cast-iron skillets and pans to protect against burns and to serve in style. Choose from standard, curved, assist, and general-purpose holders. $21.99–$39.99 each | southerncastiron.com/shop 2. FIELD COMPANY CAST IRON SEASONING OIL To complement…

What is the South to you? Is it homestyle comfort foods? Is it the famous hospitality? To chef and cookbook author Asha Gomez, it’s all that and more. It’s home, and it has been for the last 20 years. It’s where she decided to settle and raise a family after immigrating to the United States from southern India more than three decades ago. It’s where she planted her roots. However, the region she calls home has changed from how it was many years ago. The events of the past year have especially brought about new ideas, and for Asha that means there has never been a more interesting time to be a chef in the South. The recent socially and politically charged movements that have swept across our global society have…

Those not familiar with the history of chuck wagons might not realize their current use in modern culinary competitions across the country. Today, you can experience these family-friendly events in cities from Pigeon Forge, Tennessee, to San Antonio, Texas, and we recommend that you do. Enthusiasts like Johnny and Linda Kee, from Beebe, Arkansas, gather together in their authentic wagons—equipped with all the traditional tools that would have been needed during the height of cattle drives in the 1870s—to compete in preparing five-course feasts of meat, beans, potatoes, bread, and dessert using ingredients and cookware appropriate to the time period that are then judged. Although a large assortment of cast-iron cookware would have been too heavy for wagons to carry back in the day, and would have been supplemented by lightweight…

FRENCH ONION MEATBALLS Makes 4 to 6 servings When paired with quality convenience products, the intensely savory and satisfying flavors of French onion soup result in this easy and cozy winter meal. 2 tablespoons unsalted butter2 tablespoons olive oil4 cups (¼-inch-thick) sliced onions (about 2 large)3 cloves garlic, minced1 tablespoon all-purpose flour2 cups low-sodium beef broth2 teaspoons chopped fresh thyme¼ teaspoon kosher salt¼ teaspoon ground black pepper1 (20-ounce) package frozen beef meatballs, thawed1 cup shredded Gruyère cheese1 (24-ounce) container prepared mashed potatoes, heated according to package directionsGarnish: fresh thyme 1. In a 12-inch cast-iron skillet or braiser, melt butter with olive oil over medium-low heat. 2. Add onions and garlic; cook, stirring occasionally, until softened and lightly browned, about 25 minutes. Stir in flour; cook, stirring occasionally, for 5 minutes. Stir in broth, thyme, salt,…

DIJON-CANE SYRUP GLAZED TURKEY Makes 10 to 12 servings This bird’s beautifully burnished exterior and tender meat make a festive main dish that your guests will find irresistible. Dry brine: ½ cup kosher salt2 tablespoons ground black pepper2 tablespoons firmly packed dark brown sugar2 tablespoons orange zest1 tablespoon lemon zest1 tablespoon dry mustard Turkey: 1 (12- to 14-pound) fresh or thawed frozen turkey, giblets discarded½ cup unsalted butter, softened1 tablespoon orange zest4 tablespoons Dijon mustard, divided1 small orange, quartered20 sprigs fresh thyme6 cloves garlic2 teaspoons kosher salt1 teaspoon ground black pepper2 cups low-sodium chicken broth½ cup cane syrup Garnish: orange slices, fresh thyme 1. For dry brine: In a small bowl, stir together all ingredients. 2. For turkey: Pat turkey dry with paper towels. Place turkey in a large rimmed pan; rub with dry brine. Refrigerate, uncovered, for at…