The Best Recipes to Cook in a Cast Iron Skillet X3
Every Southern Cook will tell you their cast iron skillets are mandatory in their kitchens. Are you ready for some cast iron cooking tips? Cast iron is a tough, versatile utensil. Not just for meats, a cast iron skillet is good for caramelizing vegetables to perfection, and its dry, even heat makes sensational baked goods and is excellent for braised/slow cook dishes. Here are some reasons that makes cast iron cooking so good. Cast iron heats up quickly and cooks evenly, absorbing and retaining heat like no other surface; foods brown and caramelize rather than sweat and stew. And it goes from stove top to oven and back. Here are some of the best recipes to cook in your cast iron
Cast Iron Skillet Buttermilk Cornbread
1 ½ Cup White Cornmeal
½ Cup All-Purpose Flour
4 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Buttermilk
2 Tablespoons Lard
4 Tablespoons Butter Melted
1 Large Egg
1 Pinch Paprika
1/2 Teaspoon Kosher Salt
Step 1Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
Step 2 Mix white cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
Step 3 Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
Step 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
Step 5 Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
Spotted Dog Irish Bread
5 Cups All-Purpose Flour
1 ½ Cups White Sugar
3 Tablespoons Baking Powder
2 Large Eggs Eggs
2 Cups Milk
3 Cups Dried Cranberries
Step 1Step 2 Grease a 12-inch cast iron skillet.
Step 3 Sift flour, sugar, and baking powder together in a large bowl.
Step 4 Beat eggs with milk in a separate bowl.
Step 5 Stir egg mixture into flour mixture until moistened; batter will be very thick.
Step 6 Fold in dried cranberries until thoroughly combined.
Step 7 Spread batter into prepared cast iron skillet.
Step 8 Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.
8 Large Eggs Eggs
½ Cup Heavy Cream
2 Dashes Hot Pepper Sauce
1 Teaspoon Chopped Fresh Basil
1 Teaspoon Chopped Fresh Oregano
¼ Teaspoon Freshly Ground Black Pepper
½ Cup Freshly Grated Parmesan Cheese, Divided
1 Teaspoon Olive Oil
1 Tablespoon Butter
12 Shucked Small Oysters, Drained
2 Tablespoons Chopped Fresh Parsley
Step 1Preheat the broiler; place the rack about 5 inches from the broiling unit.
Step 2 Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
Step 3 Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
Step 4 Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
Step 5 Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.
Cast Iron Prime Rib
1 (4.5 Pound) Beef Prime Rib Roast At Room Temperature
2 Teaspoons Coarse Sea Salt, Or As Needed
2 Teaspoons Freshly Ground Black Pepper, Or As Needed
1 Onion, Quartered
¼ Cup Unsalted Butter
¼ Cup All-Purpose Flour
¼ Cup Red Wine
1 (32 Ounce) Carton Beef Stock
4 Sprigs Fresh Thyme
Step 1 Preheat oven to 275 degrees F (135 degrees C).
Step 2 Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
Step 3 Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
Step 4 Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
Step 5 Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
Step 6 Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.