Southern Cast Iron January/February 2021

Welcome to the New Year! It couldn’t have come soon enough, right? The last 12 months have been difficult for a lot of us, for a lot of reasons. Many of us are still experiencing the effects, but I know we all agree that this year has the potential to bring us the connections and comfort we craved so much in 2020. The Southern Cast Iron team is hopeful as well, and that’s why we made this new winter issue the coziest one yet. Speaking of cozy, there are numerous soul-warming and completely satisfying recipes inside this issue. I’ll start with the one I’m most excited about—our biscuits and gravy feature on page 47. This classic Southern combo is honestly my number one comfort food, and I could eat it just…

1. RILEY/LAND COLLECTION WOODEN BISCUIT CUTTERS Biscuits are a staple in Southern kitchens, so it’s always good to have a well-made cutter on hand. This Tennessee maker’s quality craftsmanship is on display in these handmade cutters that come in a variety of shapes, sizes, and finishes and will last for several generations. Pick one up and give it a try with our biscuit recipes on page 47. $18–$21 each | riley-land.com 2. SLOSS METAL ARTS CAST-IRON TRINKETS Southern Cast Iron’s home of Birmingham, Alabama, has a long and rich history of iron production that spans more than a century. As part of the city’s historic landmark Sloss Furnaces, local artists find new ways to keep its ironworking history alive through the Metal Arts program. These unique collectible trinkets and more are sculpted using…

It’s not every day that one’s wildest dreams become a reality, but for Jay Ducote, his dreams were an exception. When the chef, entrepreneur, and Baton Rouge native attended Louisiana State University in the early 2000s, he routinely threw tailgate catering gigs and worked on his food blog, both of which were merely a tool Jay used to escape his studies and explore other passions. It’s safe to say preparing food for hungry game-day crowds and learning about the origins of regional dishes wasn’t a requirement for Jay’s undergrad and graduate degrees in political science. But looking back on those times, it’s clear that whipping up large cast-iron cauldrons of jambalaya and red beans and rice made an impact on the style of cooking he’s known for today. Now, Jay’s…

BEEFY CHILI MAC Makes 8 to 10 servings Creamy mac and cheese meets the spicy flavors of chili in this hearty, comforting casserole. 1 (16-ounce) package elbow macaroni1 teaspoon vegetable oil1½ pounds ground sirloin1 small yellow onion, chopped1 (1.25-ounce) package chili seasoning½ teaspoon kosher salt1 (15-ounce) can chili beans, undrained1 (10-ounce) can diced tomatoes and green chiles1 (15-ounce) jar Alfredo sauce1 (8-ounce) package Colby-Jack cheese, shredded¼ cup chopped green onion1 cup shredded sharp Cheddar cheeseHalved grape tomatoes, sliced green onion, and fresh cilantro, to serve 1. In a 12-inch cast-iron skillet, cook pasta to al dente according to package directions. Drain. 2. Preheat oven to 350°. 3. In same skillet, heat oil over medium-high heat. Add beef, onion, chili seasoning, and salt; cook, stirring occasionally, until beef is browned and crumbly and onion is tender, 8…

CHICKEN PHILLY CHEESESTEAK STACKS Makes 4 servings This colorful skillet supper version of the scrumptious sandwich can’t be beat. 1½ tablespoons Montreal steak seasoning, divided4 boneless skinless chicken cutlets1 tablespoon unsalted butter2 tablespoons olive oil, divided1 large yellow onion, sliced1 medium red bell pepper, halved, seeded, and sliced1 medium green bell pepper, halved, seeded, and sliced1 large clove garlic, minced8 slices white American cheese 1. Preheat oven to 350°. Sprinkle 1 tablespoon steak seasoning all over chicken. 2. In a 12-inch cast-iron skillet, melt butter with 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, 10 to 12 minutes. Stir in peppers and garlic; cook, stirring occasionally, until peppers are just tender, about 5 minutes. Remove vegetables from skillet. 3. In skillet, heat remaining 1 tablespoon oil over medium-high heat. Add…

KITCHEN TIP Put the steak in the freezer for about 15 minutes before you slice it; cold meat is easier to cut than if it was at room temperature. ORANGE, BEEF, AND BROCCOLI STIR-FRY Makes 4 to 6 servings You’ll love our freshened-up version of this take-out classic. 1 pound sirloin steak, thinly sliced against the grain4 tablespoons soy sauce, divided¾ cup fresh orange juice, divided2 tablespoons garlic-chile sauce, divided1 tablespoon sugar2 cloves garlic, minced4 tablespoons canola oil, divided4 cups fresh broccoli florets¼ cup honey2 teaspoons orange zest1 tablespoon water1 tablespoon cornstarch2 cups navel orange segmentsHot cooked rice, to serveGarnish: benne or sesame seeds 1. In a large resealable plastic bag, add steak, 2 tablespoons soy sauce, ¼ cup orange juice, 1 tablespoon garlic-chile sauce, sugar, and garlic; seal bag, and shake to combine. Refrigerate for…