Taste of the South Cast Iron Favorites 2019

editor’s letter

SOME FAMILIES HAVE TREASURE TROVES OF TIME-TESTED CAST-IRON pans of all shapes and sizes, lovingly used for decades to make and serve countless batches of crunchy cornbread, fried catfish, and even tender doughnuts. With each strip of crunchy bacon or flaky biscuit, these heirlooms not only tell a story, they help preserve Southern culinary heritage. My cast iron collection is limited to a few pieces I use all the time: a 9-inch skillet, a Dutch oven, and a vintage gem pan, to name a few. While developing this issue, I got even more use out of those pieces while I bounced between the Lemon Fried Chicken (page 32), Pork Chops with Sweet Potatoes (page 61), and Bourbon-Butter Cake (page 94). I hope you find more than a few enticing dishes to…

cast iron care

If you take the time to properly care for your cast-iron cookware, it will reward you and your family with generations of loyal service. Follow these tips to keep your heirlooms—whether seasoned or enameled iron—in tip-top shape. ENAMELED Be Gentle The finish on enameled cast iron can be fragile, so handle your pieces with care to avoid chipping, and never use metal utensils, as they can scratch the surface. Grease Them Up Unlike regular cast iron, enameled cast iron is not non-stick. To avoid sticking, cook over medium heat using adequate amounts of oil or fat. If sticking does occur, use dish soap, water, and a non-scratch scouring pad to scrub away the mess. Or, try boiling water in the piece with a bit of dishwashing liquid for extra stubborn bits. Make Them Shine Over time, enameled…

cast iron breads

EVERYTHING ROLLS MAKES 16 Packed with sunflower, poppy, flax, sesame, and fennel seeds, these rolls taste like an everything bagel. GREEN ONION SPREAD 4 ounces cream cheese, softened½ cup unsalted butter, softened¼ cup chopped green onion1 teaspoon kosher salt½ teaspoon ground black pepper ROLLS 2⅓ cups all-purpose flour1⅓ cups whole wheat flour1 cup warm water (105° to 110°)¼ cup warm whole milk (105° to 110°)¼ cup honey2 tablespoons unsalted butter, softened2 teaspoons kosher salt2 teaspoons active dry yeast½ teaspoon onion powder1 cup sunflower seeds2½ tablespoons poppy seeds, divided2 tablespoons flax seeds1 large egg1 teaspoon water1½ teaspoons sesame seeds1 teaspoon fennel seeds1 teaspoon garlic salt1 teaspoon diced onion flakes½ teaspoon flaked sea salt FOR GREEN ONION SPREAD 1. In a medium bowl, combine all ingredients until combined. Cover and refrigerate for up to 5 days. FOR ROLLS 1. In the bowl…

fried favorites

LEMON FRIED CHICKEN MAKES ABOUT 6 SERVINGS The salt in the brine helps the chicken absorb the lemon flavor, resulting in a zesty spin on this Southern staple. 1½ cups whole buttermilk2 tablespoons kosher salt, divided1 tablespoon hot sauce1 (3½-pound) whole chicken, cut into pieces2 lemons, sliced2 cups all-purpose flour2 teaspoons ground black pepper1 teaspoon lemon zestPeanut oil, for fryingGarnish: chopped fresh rosemary, lemon wedges 1. In a large bowl, stir together buttermilk, 1 tablespoon salt, and hot sauce. Add chicken and lemon slices; cover and refrigerate for at least 4 hours or up to 24 hours. 2. In a shallow dish, whisk together flour, pepper, zest, and remaining 1 tablespoon salt. Dredge chicken and lemon slices in flour mixture, shaking off excess. Place on a wire rack; let stand for 15 minutes. 3. In a…

braises, soups & stews

LAND AND SEA GUMBO MAKES 8 TO 10 SERVINGS Although there are many ways to make Louisiana’s official state dish, every version includes what Louisianans call the “Holy Trinity” of vegetables—onion, celery, and bell pepper. 2 pounds unpeeled large fresh shrimp½ cup unsalted butter, divided2 (32-ounce) cartons chicken broth1 pound andouille sausage, sliced½ cup vegetable oil1 cup all-purpose flour2 cups finely chopped onion1 cup finely chopped green bell pepper1 cup finely chopped celery2 tablespoons minced garlic1 (12-ounce) bottle amber beer½ cup chopped green onion tops¼ cup chopped fresh parsley1 tablespoon Cajun seasoning2 teaspoons Worcestershire sauce1 teaspoon dried thyme2 bay leaves1 pound lump crabmeatHot cooked rice, to serve 1. Peel and devein shrimp, reserving shrimp shells. Place peeled shrimp in refrigerator. 2. In a 3-quart saucepan, melt ¼ cup butter over medium heat. Add shrimp shells,…

skillet dinners

CHICKEN, RICE, AND SMOKED SAUSAGE STUFFED COLLARD ROLLS MAKES 10 These hearty bites were inspired by dolmades—grape leaf-wrapped, riced-based appetizers popular in Greek and Lebanese communities across the South. 2 cups chicken broth, divided1 cup wild rice blend10 large collard green leaves2 tablespoons water3 tablespoons canola oil, divided1 cup chopped yellow onion1 cup chopped smoked sausage2 large cloves garlic, minced¾ pound boneless skinless chicken thighs, chopped1 large egg¾ teaspoon kosher salt, divided½ teaspoon ground black pepper, divided1 (14.5-ounce) can whole peeled tomatoes, undrained and coarsely chopped2 teaspoons distilled white vinegar1 teaspoon sugar¼ teaspoon crushed red pepper 1. In a medium saucepan, bring 1¾ cups broth and rice to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 45 minutes. Let stand for 5 minutes; drain, if necessary. Let…