The 50 Best Cast-Iron Recipes: Tasty, fresh, and easy to make!

By Adams Media

They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Cast-Iron Recipes is an appetizing selection of delicious dishes made specifically for your favorite pots and skillets. From Garlic and Herb Roast Chicken to Caramelized Ribeye Steaks with Wasabi, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Cast-Iron Recipes is an appetizing selection of delicious dishes made specifically for your favorite pots and skillets. From Garlic and Herb Roast Chicken to Caramelized Ribeye Steaks with Wasabi, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

• Language: English
• Publisher: Simon & Schuster
• Release date: Oct 3, 2011
• ISBN: 9781440534256

Adams Media

At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

Book preview

The 50 Best Cast Iron Recipes Cover

The 50 Best

Cast-Iron Recipes

Tasty, fresh, and easy to make!

Adams Media, an imprint of Simon & Schuster, Inc.

Avon, Massachusetts

Contents

Introduction

Fried Green Tomatoes

Egg Rolls

Cheesy Jalapeños Wrapped in Bacon

Tender Cod Fritters

Extra Crispy Fried Chicken

Garlic and Herb Roast Chicken

Apricot and Provolone-Stuffed Chicken Thighs

Date, Honey, and Balsamic Chicken

Seared Duck Breast

Zesty Cumin-Chili Turkey Breast

Coq Au Vin

Smoked Turkey Chili

Boston Baked Beans

Javanese Chicken Soup

Sweet Potato and Peanut Soup

Crawfish Maque Choux

Shrimp Fra Diavolo

Barbecued Salmon

Seared Tuna with Cilantro Sauce

Butter-Basted Grilled Lobster Tails

Steamed Mussels in White Wine Sauce

Caramelized Ribeye Steaks with Wasabi

Swedish Meatballs

Mussamun Curried Beef

Hearty Beef Stew

Ropa Vieja

Corned Beef Brisket

Pork Chops in Dijon-Caper Sauce

Ginger, Garlic, and Apricot-Stuffed Pork Roast

Oven-Roasted Spareribs

Sausage with Escarole and Cannellini

Pulled Pork

Herb and Garlic-Roasted Rack of Lamb

Pasta Puttanesca

Bolognese Sauce

Macaroni and Three Cheeses

Baked Barley Risotto

Popovers

Potatoes Au Gratin

Roasted Broccoli

Sautéed Scallions and Radishes

Indian Spinach and Cheese (Palak Paneer)

Romanesco with Dijon-Wine Sauce

The Best French Toast

Banana Bread

Buttermilk-Oatmeal Muffins

Pineapple Upside-Down Cake

Irish Soda Bread

Cherry Pudding Cake

Bread Pudding

Also Available

Copyright Page

Introduction

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

Cooking in cast iron doesn’t limit you to grandma’s American classics like cornbread, pancakes, and bacon-fried everything. Cast iron’s durability makes it a great choice, no matter what cuisine you’re 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 you’ll 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 you’re 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 you’ll find, but Dutch ovens, griddles, grill pans, chicken fryers, and a wide variety of bakeware can be found easily as well. And as you’ll discover, newer isn’t necessarily better. So go through grandma’s 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 world’s 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 6–8

Ingredients

1¹⁄2 cups all-purpose flour

¹⁄2 cup cornmeal

¹⁄2 teaspoon salt, plus 1 pinch

¹⁄4 teaspoon ground black pepper

¹⁄4–¹⁄2 cup milk

3–4 large green tomatoes

¹⁄4 cup vegetable oil

Mix together the flour, cornmeal, ¹⁄2 teaspoon salt, and pepper in a large bowl. Pour ¹⁄4 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 ¹⁄4" slices. Pat dry with paper towels.

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 they’re not touching. Cook each side for 1¹⁄2–2 minutes. Remove them and place on a rack over paper towels to keep them from getting soggy.

While they’re still hot, sprinkle with a pinch of salt. Serve warm.

Egg Rolls

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