Southern Cast Iron January/February 2022

Without fail, the start of a new year stirs up excitement in me. When I reflect on the previous year, I would be remiss not to thank you, our readers, for your continued support of Southern Cast Iron. Your love for all things cast iron inspires my team and me to continue serving up delicious Southern recipes, highlighting talented chefs and passionate bloggers in the cast iron community, and sharing our enthusiasm for cast iron and the stories it tells. With that said, there are a few new changes that I’m thrilled to share with you as we make our way into 2022. On page 21, you’ll find a new column called “Savor the State” where we feature iconic dishes from Southern states you may or may not be familiar with,…

FINEX 14-INCH SKILLET Created from the company’s iconic heavy-gauge, pre-seasoned iron and finished with two stainless steel handles, this new 14-inch skillet is the latest launch from our friends at FINEX. Its machine-smoothed cooking surface delivers a premium cooking experience consistent with all their other cookware, making it ideal for everything from searing steaks and roasting poultry to baking cornbread. Pair yours with one of their signature lids to seal the deal. Whether you use it on the stovetop, in the oven, or over an open flame, you’ll be reaching for it time and time again. $270; finexusa.com TASTES & TOOLS 1. SAINT RITA’S CHOCOLATE CHIP POUND CAKE There’s pound cake, and then there are decadent bakes like this chocolate-chip-studded loaf shipped nationwide from Saint Rita’s Cakes in Atlanta. The cake arrives moist, sweet,…

Food and Chef Nini Nguyen’s hometown of New Orleans are synonymous. Nini has witnessed this firsthand as people flock from every corner of the world to revel in the Creole and Cajun cuisine that’s deeply engrained in her hometown. But there’s another side to her city’s beloved food scene that she wants to share—a side she came to know during her early childhood. Some of the fondest memories Nini has of growing up in the Crescent City are the days spent visiting the Asian markets with her grandmother in New Orleans East and seeing their community’s Asian influence on display. “This was way before farmers’ markets were cool,” Nini says. “But these markets are probably exactly like you’d think. I remember walking around in awe, seeing fish on piles of ice…

KENTUCKY HOT BROWNS Makes 4 While the hotel’s original recipe calls for layering tomato slices in the sandwich, we kept them on top as a tangy fresh topping added just before serving. 4 slices bacon3 tablespoons all-purpose flour1½ cups whole milk, room temperature1 cup shredded Swiss cheese, divided½ cup shredded extra-sharp white Cheddar cheese¾ teaspoon kosher salt⅛ teaspoon ground black pepper2 tablespoons unsalted butter4 (1-inch-thick) slices Texas toast sandwich bread1 pound thinly sliced deli-roasted turkeyPaprikaChopped tomatoes and chopped fresh parsley, to serve 1. In a 10-inch square cast-iron skillet, cook bacon over medium heat until browned and crisp. Let bacon on drain on paper towels, reserving drippings in skillet. 2. Whisk flour into drippings until smooth; cook over medium heat, whisking constantly, for 2 minutes. Gradually whisk in milk until smooth. Cook, whisking frequently, until…

SWEET AND SOUR MEATBALLS Makes 4 to 6 servings These tangy Asian takeout-inspired meatballs pack a one-two punch of flavor that your family is sure to enjoy. 1 pound ground pork½ cup panko (Japanese bread crumbs)1 large egg4½ teaspoons soy sauce, divided¾ teaspoon dark sesame oil½ teaspoon kosher salt2 tablespoons vegetable oil1 cup chopped red bell pepper1 (20-ounce) can pineapple chunks in juice, undrained½ cup firmly packed light brown sugar⅓ cup distilled white vinegar½ cup water3 tablespoons cornstarch¼ cup chopped green onionHot cooked rice, to serve 1. In a large bowl, gently stir together pork, bread crumbs, egg, 1½ teaspoons soy sauce, sesame oil, and salt until well combined. Shape mixture into 1¼-inch balls. 2. In a 10-inch cast-iron skillet, heat vegetable oil over medium heat. Add meatballs; cook turning occasionally, until browned and cooked…

SCALLOPED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS Makes 6 to 8 servings Layers of thinly sliced squash, silky onions, and a creamy cheese sauce bake up to bubbly, golden-brown perfection in this elegant side dish. 2 pounds sweet onions, chopped4 tablespoons unsalted butter¼ cup all-purpose flour1 (12-ounce) can evaporated milk1 cup low-sodium chicken broth¾ teaspoon kosher salt½ teaspoon ground black pepper1 tablespoon chopped fresh thyme1 tablespoon chopped fresh sage1 (2½-pound) butternut squash, peeled, halved, and sliced into ⅛-inch-thick half-moons1 cup grated Parmesan cheeseGarnish: fresh thyme, fresh sage, ground black pepper 1. In a 10-inch cast-iron skillet, cook onion over medium-low heat, stirring occasionally, until very tender and golden brown, about 1 hour. Remove from skillet; wipe skillet clean. 2. Preheat oven to 375°. Spray 10-inch cast-iron skillet with cooking spray. 3. In a small cast-iron Dutch oven,…