Cast Iron Skillet Big Flavors (4 page)

¼ cup chopped roasted poblano chili or canned green Hatch chilies

¼ cup heavy cream

8 ounces smoked salmon

¼ cup chopped parsley

Salt and freshly ground black pepper

Sour cream, for topping (optional)

Chopped green onions, for topping (optional)

chilaquiles

This is our easy version of chilaquiles, a very popular Mexican breakfast or brunch dish. In this recipe, we use Italian sausage instead of chorizo. If using chorizo, be sure to remove from casing and cook until all the fat is released and the meat begins to brown and crisp. Drain well on paper towels. The tortilla strips sold in grocery stores work perfectly for this recipe. You can find green salsa and taco sauce in the Mexican or ethnic food aisle of most supermarkets, and Cotija cheese and Mexican crema in the dairy section. You can also serve this with shredded chicken on top.

MAKES 4 SERVINGS

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  Preheat the broiler to high.

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  In a small saucepan, heat the beans over low heat, stirring, until hot. Set aside.

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  Heat a 10- to 12-inch skillet over medium heat, then add the sausage and cook, breaking it up with a wooden spoon, until golden brown, about 10 minutes. Transfer to a plate. In the same skillet, distribute the tortilla strips. Sprinkle the cooked sausage over the top. Add the salsa verde, then drizzle with the red taco sauce. Sprinkle with the cheese blend, then sprinkle over ¼ cup of the Cotija cheese. Place under the broiler to melt the cheese and heat the sauce, 3 to 5 minutes. Remove as soon as cheese has melted.

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  Meanwhile, in a medium bowl, whisk the eggs with the milk until combined. Stir in the salt and pepper.

8 ounces (½ can) refried or black beans

½ pound spicy or mild Italian sausage

1 (3.5-ounce) bag tortilla strips

1 (7-ounce) can Herdez Salsa Verde or green enchilada sauce

¼ cup Herdez Salsa Taquera or other taco sauce

¾ cup grated Mexican cheese blend (Monterey Jack and mild cheddar cheese)

½ cup grated Cotija cheese, queso fresco, or feta, divided

4 large eggs, beaten

2 tablespoons milk

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

2 teaspoons unsalted butter

1 tablespoon chopped fresh cilantro

½ cup diced avocado

½ cup diced white onion

¼ cup sour cream or Mexican crema

3 tablespoons fresh cilantro leaves, for garnish (optional)

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  Melt the butter in a nonstick pan over medium-low heat. Add the egg mixture and let set for 20 seconds. With a wooden spoon or silicone spatula, stir the eggs and cook for 3 minutes or until no longer runny.

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  Divide the chilaquiles among 4 plates and sprinkle each serving with the remaining Cotija cheese, cilantro, avocado, and onion. Serve with a quarter of the scrambled eggs, refried beans, and a dollop of sour cream, then sprinkle with cilantro leaves.

skillet quiche with broccoli, mushrooms, and green onions

This is a great way to get children to eat their vegetables. Vegetables that are cooked with eggs and cheese— who wouldn’t love it? The skillet provides dry, even heat, so the crust becomes golden and the filling is light and creamy. Serve anytime of the day—with fresh fruit for breakfast or a salad for lunch.

Note:
This piecrust recipe would typically yield two crusts, but you will need the extra dough for the deeper skillet.

MAKES 6 TO 8 SERVINGS

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  To prepare the piecrust, in a large bowl, combine the flour, salt, and sugar. Add the butter and, working quickly, using your fingers or a pastry knife, mix until it resembles coarse crumbs. Add the ice water 1 to 2 tablespoons at a time to the flour, mixing gently with your hands after each addition, until the dough just comes together. Do not overmix. Once all the liquid is incorporated, form into a flattened disk and wrap with plastic wrap. Chill for at least 30 minutes and up to 1 day.

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  Preheat the oven to 375°F. Remove the dough from the refrigerator and let it warm up slightly. On a lightly floured surface, roll out the dough large enough (at least 14 inches across) to fit in the skillet and halfway up the sides. Fold the crust over the rolling pin and carefully transfer to the skillet. Gently press the crust into the skillet to fit evenly. Line the crust with foil, add about 4 cups dried beans, and bake for 15 minutes. Remove from the oven; keep the oven on if you will be proceeding immediately with the rest of the recipe. With a medium bowl close by, carefully lift out the foil with hot beans and transfer to the bowl. Pick out any beans left in the crust and set the crust aside.

PIECRUSTS

2½ cups all-purpose flour

1 teaspoon salt

2 teaspoons sugar

1 cup (2 sticks) cold unsalted butter, cut into pieces

6 to 8 tablespoons ice cold water

QUICHE

½ pound Italian sausage, casing removed

1 tablespoon unsalted butter

1 cup button mushrooms, cleaned, stems removed, and sliced ¼ inch thick (cut in half first if mushrooms are large)

1½ cups bite-size chopped broccoli

6 large eggs

1½ cups half-and-half

1 teaspoon kosher salt or sea salt, divided

⅛ teaspoon freshly ground black pepper

⅛ teaspoon nutmeg

¼ cup finely chopped green onion, green part only

⅔ cup shredded cheddar cheese

⅔ cup shredded Monterey Jack cheese

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  If the oven is not already on, preheat to 375°F. To prepare the filling, in a 10- to 12-inch cast iron skillet, cook the sausage, breaking it up into small pieces, until nicely browned. Transfer to a bowl, leaving some of the drippings in the pan, and set aside. Add to the pan the butter and mushrooms. Cook over medium heat for 5 minutes, stirring occasionally. Add the broccoli and cook for 7 minutes more. Return the sausage to the pan and stir.

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  In a medium bowl, whisk together the eggs, half-and-half, ½ teaspoon salt, pepper, and nutmeg. Spread the sausage mixture and the green onion evenly over the bottom of the piecrust. Sprinkle with half of the cheeses, pour the egg mixture over the cheese, then top with the rest of the cheese. Bake until the top is golden and the center is firm, 35 to 45 minutes.

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  Sprinkle with the remaining ½ teaspoon salt and allow to cool slightly before cutting into wedges.

croque monsieur meets croque madame

Croque means “to crunch” and monsieur means “mister.” We love this “crunchy mister” for its wonderful Mornay sauce. The Croque Madame adds a fried egg, and we’ve found that the combination is a big hit with both kids and adults. In our version we’ve placed the sauce inside the sandwich, which makes it easier to eat.

MAKES 4 SERVINGS

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  Place the Gruyère and Parmesan in a medium bowl and sprinkle with the flour. Toss to coat the cheeses with the flour and set aside.

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  In a medium saucepan, melt the 3 tablespoons butter over medium-low heat.

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  Add the cheese-flour mixture to the butter and stir. Add the milk and stir until the sauce comes together and starts to thicken, about 5 minutes. Turn the heat down to low. Add the nutmeg, ground mustard, paprika, salt, and pepper and stir. Remove from the heat and set aside.

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  Lightly toast the bread in a toaster or on a baking sheet under the broiler. For each sandwich, spread 1 tablespoon mayonnaise and ½ teaspoon mustard on one slice of toast; leave the other dry.

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  Preheat the broiler. Heat a 10- or 12-inch cast iron skillet over medium heat. Add the ham slices and cook for 10 seconds on each side. Transfer to a plate. Place the ham on top of the mayonnaise-and-mustard-covered toasts. Spread 3 tablespoons of the Mornay sauce evenly over the dry piece of toast and sprinkle with 2 tablespoons grated cheese. Repeat with the remaining 3 pieces of dry toast. Place these sauce side down on a baking sheet and place under the broiler until light golden brown, 3 to 4 minutes. Set aside.

EASY MORNAY SAUCE

1 cup grated Gruyère

¼ cup freshly grated Parmesan cheese

2 tablespoons all-purpose flour

3 tablespoons unsalted butter

¾ cup milk

⅛ teaspoon freshly ground nutmeg

¼ teaspoon ground mustard

¼ teaspoon paprika

¼ teaspoon salt

⅛ teaspoon freshly ground white pepper

SANDWICH

8 slices French or sourdough bread

8 tablespoons mayonnaise

1 tablespoon plus 1 teaspoon Dijon mustard

4 slices smoked ham

½ cup grated Gruyère or cheddar cheese

5 tablespoons unsalted butter, at room temperature, divided

4 extra-large eggs

3 tablespoons water

Salt and freshly ground black pepper

Fresh fruit, for garnish

Fresh mint leaves, for garnish

Honey, for drizzling

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  In a nonstick pan, melt 1 tablespoon butter over medium-low heat. Add the water to the pan. Once hot, break in the eggs, one at a time; cover and cook until yolks are set and whites are completely cooked, 3 to 5 minutes. With a spatula, gently flip the eggs one at a time and cook for another 10 seconds. Place the eggs on top of the ham and season with salt and pepper. Top each egg with the Mornay toast.

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  Melt 1 tablespoon butter in a 10- or 12-inch cast iron skillet over medium heat. Add 2 or 3 sandwiches at a time, gently pressing down with a spatula, and cook for 3 minutes. While they cook, lightly butter the top of each sandwich with about 1 teaspoon of the softened butter. Flip the sandwiches over and cook for 3 minutes more, pressing down gently with the back of the spatula. Remove to a cutting board. Cook the other sandwiches the same way, cut all the sandwiches in half, and serve with fresh fruit, fresh mint, and a drizzle of honey.