Cast Iron Skillet Big Flavors (20 page)

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Authors: Sharon Kramis

BOOK: Cast Iron Skillet Big Flavors

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To prepare the relish, place the bacon on a foil-lined baking sheet and bake until crisp, 10 to 12 minutes. Transfer to paper towels and, when cool, coarsely chop.

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Add the cherry tomatoes and the celery and onion to a 10- or 12-inch cast iron skillet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss gently and roast in the oven for 20 minutes. Remove from the oven and cool slightly. Transfer to a medium bowl. Add the cooked bacon and the olives, vinegar, and brown sugar and toss to coat. Set the relish aside.

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To prepare the salmon, in a small bowl, combine the salt, brown sugar, lemon zest, and garam masala. Lightly rub the salmon fillets with 1 tablespoon of the olive oil and sprinkle the fillets with the pepper and the seasoning mixture.

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Heat the remaining 1 tablespoon olive oil in a 10- or 12-inch cast iron skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for 3 to 4 minutes. Transfer to the oven and cook for another 10 minutes. Remove from the oven, top each serving with 2 to 3 tablespoons relish, and serve.

RELISH

8 strips bacon

2 cups cherry tomatoes

4 stalks celery, chopped

½ yellow onion, chopped

3 tablespoons olive oil

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

½ cup pitted, chopped kalamata olives

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon kosher salt

1 tablespoon brown sugar

Zest of 1 lemon

1 teaspoon Garam Masala (see page 56)

4 salmon fillets, skin on

2 tablespoons olive oil, divided

¼ teaspoon freshly ground black pepper

lynn’s no-bean chili

Our dear friend Lynn Nelson made this no-bean chili for us on Halloween, and it was so delicious. The meat melts in your mouth and is a nice change from the traditional chili. Serve with corn bread. Our family also likes to add this to a baked potato!

MAKES 6 SERVINGS

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In a 10- to 12-inch cast iron skillet over medium heat, cook the bacon, stirring until crisp. Add the onions and garlic and cook, stirring, until the onions are softened. Add the chili powder, smoked paprika, and cumin and cook, stirring, for 2 minutes. Add the beef, water, and oregano, and simmer, uncovered, adding more water if necessary to keep the beef barely covered, until the beef is tender, 2 to 2½ hours. Add the salt and pepper and stir. Stir in the cornmeal and simmer the chili, stirring occasionally, for 5 minutes, or until it is thickened slightly. Serve in bowls with sour cream on the table.

3 slices bacon, chopped

1 large onion, chopped

3 cloves garlic, minced

3 tablespoons chili powder

½ teaspoon smoked paprika

2 teaspoons ground cumin

2½ pounds rib-eye steak, cut into ½-inch pieces

3½ cups water

1 teaspoon dried oregano, crumbled

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon cornmeal

¼ cup sour cream, for garnish

spaghetti carbonara

This pasta dish is such a favorite, in part because you can keep the ingredients on hand and quickly fix a light dinner or late-night snack. Tossing the cooked pasta with the bacon, oil, and butter mixture before adding the eggs and cheese will help prevent the egg from scrambling. The bacon adds a great flavor to the dish. We include fresh peas and a little cream—it’s not traditional, but we prefer it. We also frequently use penne rigate in the place of spaghetti.

MAKES 4 SERVINGS

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Fill a large pot with 4 quarts of water and bring to a boil. When the water boils, add the peas and cook for 1 minute. Remove with a strainer or slotted spoon and transfer to a small bowl. Stir in the salt. Bring the water back to a boil, then add the spaghetti. Cook just until al dente. Reserve ½ cup of the cooking water, then drain the spaghetti.

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Meanwhile, warm a 12-inch cast iron skillet over medium-low heat and cook the chopped bacon just until it begins to crisp and turn golden brown. Pour off all but 2 tablespoons of the fat.

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Add the butter and olive oil to the skillet along with the hot cooked spaghetti. Coat the noodles with the bacon and oil. Work quickly so the pasta stays hot. Add a little of the pasta cooking water to the noodles to keep them from becoming too dry. Stir in the eggs and cream. Remove from the heat and mix well. Sprinkle with the cheese and peas. Serve immediately with lots of pepper.

½ cup freshly shelled peas

1 tablespoon salt

12 ounces spaghetti

5 slices of thick-sliced bacon, cut crosswise into ½-inch strips

3 tablespoons unsalted butter, softened

3 tablespoons olive oil

2 large eggs, beaten

⅓ cup heavy cream

1 cup freshly grated Parmesan cheese

Freshly ground black pepper

lamb chops with chimichurri sauce

This bright green Argentinian sauce with red pepper is a popular condiment to serve with meats and seafood. Serve the lamb chops hot from the skillet with the chimichurri sauce drizzled over the meat. You can also use a rack of lamb cut into individual chops and seared in the same manner.

MAKES 4 SERVINGS

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To prepare the sauce, in a small bowl combine the bell pepper, oil, vinegar, lemon juice, shallots, pepper flakes, salt, and honey. Let sit for 1 hour at room temperature to let the flavors mingle. Just before serving, add the parsley and mint.

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Preheat the oven to 350°F.

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Heat a 12-inch cast iron skillet over medium-high heat. Add the oil and swirl around the pan to evenly coat. Sprinkle the lamb chops with salt and pepper. When the pan is hot, add the chops. Sear for 5 minutes on each side. Transfer to the oven and finish cooking for 10 minutes. If you are using individual rib chops, sear for 3 minutes on each side, place in the oven for 5 minutes to finish cooking, and serve right from the skillet.