Southern Cast Iron May/June 2021

It’s no secret that 2021 thus far continues to be difficult for many of our readers, but what so many of us—myself included—eagerly anticipate each year are the long, warm, bright days that herald summer’s arrival. While we may still be doing things just as socially distanced as we were at this time a year ago, there’s so much to look forward to. This new issue of Southern Cast Iron represents the balance between safety and enjoyment that we’re all continuing to seek out these days. We filled the pages with fun summertime family feasts as well as harvest-fresh foods for the season, so you can discover dishes that nourish and satisfy, no matter your cravings. Planning a trip to your favorite fishing hole? We’ve got a full menu of updated…

PRODUCT SPOTLIGHT MILO PRE-SEASONED CLASSIC DUTCH OVEN The team at Milo has created a 5½-quart pre-seasoned cast-iron Dutch oven that’s ideal for simmering stews, baking breads, slow-cooking braises, and so much more. Its modern design fuses tried-and-true cast iron details with elements of traditional French cookware that attracts new cast iron fans, experienced collectors, and professional cooks alike. This Dutch oven also comes with specially formulated soap and seasoning oil to ensure your pot stands the test of time. Turn to page 55 to learn more about Milo and a few more modern cast iron makers. $125; kanalifestyle.com/collections/milo-cookware 1. PROPER PEPPER PIMENTO CHEESE Launched in Georgia, the former pimiento capital of the world, Proper Pepper and their line of pimiento cheeses are one of our go-tos for tasty snacks and starters. Their flavors are…

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 health…

GARLIC-CITRUS PORK AND PEPPER KABOBS Makes 4 to 6 servings Pep up pork and veggies with a zippy citrus-herb marinade and subtle smoky char from your trusty cast-iron grill pan. ½ cup chopped fresh cilantro½ cup olive oil6 cloves garlic, smashed1 tablespoon orange zest⅓ cup fresh orange juice¼ chopped fresh mint2 teaspoons lime zest2 tablespoons fresh lime juice1 teaspoon kosher salt1 teaspoon ground cumin1 teaspoon ground black pepper2 pounds pork tenderloin, cut into 1-inch pieces1 large red bell pepper, cut into 1-inch pieces1 large yellow bell pepper, cut into 1-inch pieces1 large zucchini, halved lengthwise and sliced ½ inch thick crosswise½ medium red onion, cut into 1-inch pieces8- to 12-inch skewers (see Kitchen Tip)Garnish: fresh cilantro, fresh mint, orange wedges, lime wedges 1. In a large bowl, whisk together cilantro, oil, garlic, orange zest…

SPICY-SWEET CHARRED COLLARDS SLAW Makes about 2 quarts Slaw is an undeniable fish fry essential, and this version featuring charred collard greens and an addictive dressing is a game changer. ⅓ cup canola oil⅓ cup apple cider vinegar⅓ cup firmly packed light brown sugar2 teaspoons kosher salt2 teaspoons dry mustard¼ teaspoon crushed red pepper1 pound shredded stemmed collard greens1 (12-ounce) package coleslaw mix1 medium red bell pepper, thinly sliced 1. In a large bowl, whisk together oil, vinegar, brown sugar, salt, mustard, and red pepper until sugar dissolves. 2. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Working in batches, add collards to skillet. Cook, turning occasionally, until edges of collards begin to brown and color is bright green all over. Transfer collards to bowl with dressing. 3. Stir coleslaw mix and bell pepper…

GRILLED BABY ONIONS WITH CRUNCHY HERBED RICE Makes 6 servings An herbaceous lemon dressing brings together sweet grilled onions and buttery rice for an impressive side dish to rival any main. 8 cups water2 cups long-grain rice4¾ teaspoons kosher salt, divided1 teaspoon garlic powder¾ teaspoon ground black pepper, divided½ teaspoon ground cumin¼ cup unsalted butter½ cup plus 2 tablespoons chopped fresh parsley, divided1 pound baby sweet onions with green tops attached, halved lengthwise if large½ cup plus 2 teaspoons olive oil, divided1 teaspoon lemon zest2 tablespoons fresh lemon juice3 cloves garlic, grated¼ teaspoon crushed red pepperGarnish: lemon zest 1. In a medium cast-iron Dutch oven, bring 8 cups water to a boil over medium-high heat. Stir in rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is just tender, 10 to 12 minutes.…