Adams Media - The 50 Best Cast-Iron Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Cast-Iron Recipes

Tasty, fresh, and easy to make!

Adams Media, a division of F+W Media, Inc.

Avon, Massachusetts

Contents

Introduction

Cast-iron cookware requires an investment in time and care not necessary with other types. But if you make the initial investment, youll be pleased, and may ignore some of the other pieces you own in favor of cast iron. So whether youve found grandmas old skillet that held piles of pancakes on Saturday mornings, or youve just seen a cooking show and decided to give these pans a try, youll be challenged and satisfied. After youve used your pans for a while, you may even find yourself bragging about them to your friends and family.

Cooking in cast iron doesnt limit you to grandmas American classics like cornbread, pancakes, and bacon-fried everything. Cast irons durability makes it a great choice, no matter what cuisine youre cooking. In cast-iron cookware, you can make a West African chicken stew, a pot of Belgian mussels, or even a sweet and tangy pork dish from Iceland. The recipes youll find here are inspired by these cuisines, and most of the ingredients needed are available at your local grocery store.

All of these dishes can, and should, be made in the cast-iron pans youre likely to find at your local department store, hardware store, or high-end cooking store. The iconic shiny, black skillet is the most commonly used pan youll find, but Dutch ovens, griddles, grill pans, chicken fryers, and a wide variety of bakeware can be found easily as well. And as youll discover, newer isnt necessarily better. So go through grandmas attic, visit flea markets and yard sales, or shop online to find the pan that may transform how you cook, think about cooking, and how you enjoy the worlds cuisines.

Fried Green Tomatoes

This down-home classic will have you thinking of warm Southern nights. For an added kick, try serving with a ranch dressing dipping sauce, or on a crusty roll with chipotle mayonnaise.

Serves 68

Ingredients

1 cups all-purpose flour

cup cornmeal

teaspoon salt, plus 1 pinch

teaspoon ground black pepper

cup milk

34 large green tomatoes

cup vegetable oil

1. Mix together the flour, cornmeal, teaspoon salt, and pepper in a large bowl. Pour cup of milk into the bowl and stir to combine. If mixture looks dry, add more milk until you get a thick batter. Slice the tomatoes into " slices. Pat dry with paper towels.

2. Place a skillet over medium heat and add the oil. Dip each tomato slice into the batter and let the excess drip off. Slide them into the skillet so theyre not touching. Cook each side for 12 minutes. Remove them and place on a rack over paper towels to keep them from getting soggy.

3. While theyre still hot, sprinkle with a pinch of salt. Serve warm.

Egg Rolls

You can freeze leftover egg rolls. To reheat them, bake in a 350F oven for 15 minutes.

Makes 2025 egg rolls

Ingredients

1 tablespoon peanut or vegetable oil

cabbage head, shredded

5 carrots, shredded

pound shiitake mushrooms, thinly sliced

3 tablespoons soy sauce

teaspoon honey

3 garlic cloves, minced

1" piece fresh ginger, peeled and shredded

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 package egg roll wrappers

1 tablespoon cornstarch

cup cold water

Peanut oil, as needed

1. Place a large skillet over medium-high heat. Once its heated add 1 tablespoon oil, cabbage, and carrots. Stir to combine. Cover and cook for 5 minutes, stirring every minute. Add the mushrooms, soy sauce, honey, garlic, ginger, vinegar, and sesame oil. Stir continually until the liquid has evaporated. Place in a colander. Cool for 15 minutes.

2. Remove the egg roll wrappers from the package and cover with a towel to prevent them from drying out. Whisk the cornstarch and cold water together until there are no lumps.

3. Place 1 wrapper as a diamond in front of you. Place 1 heaping tablespoon of the mixture 2" from the point nearest you. Fold the point over the filling and make one complete roll away from you. Tightly fold the right edge toward the middle, being careful not to tear the wrapper, but leaving no air between the wrapper and the right edge of the filling. Repeat with the left edge. Roll away from you until the point is sticking out. Dip your fingertips in the cornstarch mixture and rub along the outer edges. Roll to seal and place on a platter with the seam-side down. Refrigerate wrapped egg rolls for at least 4 hours.

4. Place a Dutch oven over medium heat. Add 2" of oil. Place as many egg rolls as you can in the pan without crowding. Cook for 12 minutes. Theyll darken after they come out. Serve hot with a sweet and spicy sauce.

Sweet and Sour Dipping Sauce

Whisk together 2 tablespoons ketchup, cup apple cider or white wine vinegar, 2 tablespoons of any fruit jam or jelly, and cup honey. Heat in the microwave. Whisk in 1 tablespoon of cornstarch. If it doesnt thicken right away, heat a bit longer. Taste and add more jam or salt as needed. Refrigerate until ready for use.

Cheesy Jalapeos Wrapped in Bacon

These indulgent appetizers will have your heat-loving guests begging for more!

Makes 14 pieces

Ingredients

7 jalapeos

4 ounces cream cheese

14 slices bacon (approximately 1 pound)

1. Trim the woody part of the stem from the jalapeos. Cut the peppers open lengthwise and scoop out the seeds and the white veins. Spread a teaspoon or two of cream cheese onto each jalapeo half.

2. Starting at the thick end, wrap the bacon slice around the pepper. Spear with a toothpick to hold it in place. If the slice of bacon is too long, trim off the extra instead of wrapping it further.

3. Preheat oven to 375F. Place a grill pan in the middle of the oven. Add the peppers and cook for 1215 minutes, or until the bottom of the bacon is crispy.

4. Turn on the broiler and cook for 46 minutes until the cheese is bubbling and the bacon is crispy. Remove to a plate and let them rest before serving.

Alternate Recipe Option

The flavor of the bacon and the pepper are dominant. But if youd like the cheese to be more prominent, you can mix 2 tablespoons shredded Cheddar cheese, 1 teaspoon garlic powder, and 1 teaspoon cumin in the cheese.

Tender Cod Fritters

Salt cod is a regular cod fillet that has been salted and dried to preserve it. You might see it in stores called bacalao or bacalhau .

Makes 20 fritters

Ingredients

1 pound salt cod, bones removed

Water, as needed

2 small russet potatoes, peeled and cubed

1 tablespoon butter

3 cloves garlic, minced

cup all-purpose flour

cup milk

teaspoon cayenne powder

3 tablespoons olive oil

1 large egg, beaten

teaspoon baking powder

teaspoon salt

teaspoon pepper

4 cups vegetable oil

1. Place the cod in a bowl of cold water. Cover and refrigerate for 12 hours. Refresh the water and soak for 1218 hours more. Drain. Place the salt cod and potatoes in a saucepan. Cover with water by 2" and place over medium-high heat. Bring to a boil, and then reduce to a simmer for 20 minutes. Drain.