Southern Cast Iron July/August 2021

It’s safe to say that last summer did not turn out the way many of us—myself included—had hoped. The COVID-19 pandemic brought about strict social distancing and quarantine protocols, but now that vaccines have become widely available, we’re all planning get-togethers with long-missed family and friends. The opportunity to venture out beyond the backyard and soak up the summer sunshine comes just as the season’s most beautiful bounty is hitting the markets, so we made sure to pack this new issue of Southern Cast Iron with the best the region has to offer. One of the things we so missed last year were the potlucks, but our lineup of mix-and-match mains and sides, such as Dry-Rubbed Country-Style Ribs (page 27) and Creamy No-Boil Mac and Cheese (page 31), will make sure…

PRODUCT SPOTLIGHT Did you know Southern Cast Iron has an online store? Head to our website and click the Shop tab to discover cookware and accessories for you or the seasoned cast iron collector in your life. From assorted skillets, Dutch ovens, and bakeware to cleaning and seasoning tools and Southern Cast Iron-branded merchandise, you’re sure to find something new to love. southerncastiron.com/shop 1. ALLEGHENY TREENWARE WOODEN TONGS Crafted from West Virginia hardwoods, Alleghany Treenware has been creating beautiful kitchen utensils and serving pieces for more than 25 years. These nifty, handmade grabbers are the perfect gift for the hardworking grill master in your life. $20 | alleghenytreenware.com 2. RED CLAY HOT PEPPER JELLY You might be familiar with the flavorful hot sauces from this Charleston company, but spicy pepper jelly is their latest offering.…

What is Southern food to you? Which meals come to mind when you think of traditional food from this region? Maybe it’s crispy fried chicken or macaroni and cheese. Or is it a pot of gumbo or a pan of cornbread? To Benjamin “BJ” Dennis, born and raised in Charleston, South Carolina, traditional Southern food goes far beyond just a delicious meal. It’s fueled by soul, and its history is detailed and storied with many classic dishes tracing back to the Lowcountry. This not-so-hidden gem along the country’s southeastern coast is known for its charming cities and rich cultural heritage—more specifically, the ancestors of today’s Gullah people who lived in South Carolina and parts of northern Georgia. The importance of the Gullah people’s contribution to modern cuisine in the region is…

MEATY STUFFED PEPPERS Makes 6 servings Filled with fresh herbs and savory beef and topped with melty cheese, this skillet supper is a cinch to prepare and satisfies even the biggest appetite. 6 assorted large bell peppers1½ pounds ground beef1 medium onion, chopped3 cloves garlic, minced3 tablespoons tomato paste1½ cups chopped tomatoes½ cup chicken or beef broth1 tablespoon chopped fresh parsley2 teaspoons fresh thyme leaves1 teaspoon kosher salt½ teaspoon ground black pepper1 cup hot cooked rice6 (1-ounce) slices sharp Cheddar cheeseGarnish: fresh thyme 1. Preheat oven to 450°. 2. Cut 1 inch off stem end of bell peppers, reserving tops. Remove seeds and membrane from peppers. 3. In a 12-inch cast-iron skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and crumbly; drain. Stir tomato paste into beef mixture; cook for…

GRILLED PINEAPPLE-GINGER CHICKEN Makes 4 servings (photo on page 22) Jazz up a dinnertime staple with these bright citrus- and spice-infused quick-cooking breasts. 1 bunch green onions, trimmed and divided4 boneless skinless chicken breasts1½ cups pineapple juice3 tablespoons grated fresh ginger2 tablespoons sesame oil2 tablespoons soy sauce3 cloves garlic, chopped¼ teaspoon crushed red pepper2 tablespoons olive oil1 teaspoon kosher salt1 pineapple, peeled, cored, and cut into ½-inch-thick rings 1. Roughly chop 2 green onions; reserve remaining onions. 2. In a large resealable plastic bag, combine chopped green onion, chicken, pineapple juice, ginger, sesame oil, soy sauce, garlic, and red pepper. Seal bag; shake well to combine. Refrigerate, turning bag occasionally, for 1 to2 hours. 3. Remove chicken from bag, discarding marinade. Pat chicken dry with paper towels; let stand at room temperature for 30 minutes. 4. Heat a…

SMOKY TWO-BEAN BAKED BEANS Makes 6 to 8 servings Aromatic veggies, salty bacon, and sweet Dr Pepper make these baked beans anything but ordinary. ½ pound thick-cut bacon, chopped2 cups chopped yellow onion1 green bell pepper, chopped1 tablespoon minced fresh garlic1½ cups Dr Pepper (not diet)½ cup chicken or beef broth¾ cup ketchup½ cup firmly packed dark brown sugar2 tablespoons apple cider vinegar2 tablespoons Worcestershire sauce1 teaspoon kosher salt1 teaspoon ground black pepper1 teaspoon smoked paprika3 (15.5-ounce) cans pinto beans, drained3 (15.5-ounce) cans light red kidney beans, drained 1. Preheat oven to 350°. 2. In a 12-inch enamel-coated cast-iron braiser, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, bell pepper, and garlic; cook, stirring occasionally, until…