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re: Favorite meal to cook in cast iron
Posted on 2/1/18 at 10:25 am to PenguinPubes
Posted on 2/1/18 at 10:25 am to PenguinPubes
Red beans.
0
Posted on 2/1/18 at 10:26 am to PenguinPubes
Garlic Smothered Chicken Thighs...
In your 8qt pot, put enough oil to cover bottom and heat to med/high. Preheat your oven to 325.
Season 10 bone in skin on chicken thighs with Tony's (or your fav cajun seasoning)
Dice a small onion and about 12 cloves of garlic (Yes 12).
Brown the chicken well on all sides (do this in batches so the moisture doesn't prevent proper browning) and then remove from pot. Saute your onion and garlic in the chicken drippings until soft. Add Chicken back to pot and cover tightly. Put into oven for 45 mins.
Serve over rice with some of the pan drippings as gravy.
You can also use this technique with pork chops or to make pot roast, but you'l need to add a little of the appropriate stock and in the case of pot roast, a little corn starch disolved in water to thicken the gravy. The pot roast would obviously need to cook a lot longer (2.5-3 hours) in the oven.
In your 8qt pot, put enough oil to cover bottom and heat to med/high. Preheat your oven to 325.
Season 10 bone in skin on chicken thighs with Tony's (or your fav cajun seasoning)
Dice a small onion and about 12 cloves of garlic (Yes 12).
Brown the chicken well on all sides (do this in batches so the moisture doesn't prevent proper browning) and then remove from pot. Saute your onion and garlic in the chicken drippings until soft. Add Chicken back to pot and cover tightly. Put into oven for 45 mins.
Serve over rice with some of the pan drippings as gravy.
You can also use this technique with pork chops or to make pot roast, but you'l need to add a little of the appropriate stock and in the case of pot roast, a little corn starch disolved in water to thicken the gravy. The pot roast would obviously need to cook a lot longer (2.5-3 hours) in the oven.
Posted on 2/1/18 at 10:28 am to PenguinPubes
I can see now why the food/drink board was started 
Dammit, I'm hungry now!!!!!!
Dammit, I'm hungry now!!!!!!
Posted on 2/1/18 at 10:29 am to Bullfrog
quote:
Small for cornbread.
I've been wanting one of these...
Saw one in a junk store for cheap, but passed on it. Got home and looked at prices and kicked myself.
Posted on 2/1/18 at 10:29 am to PenguinPubes
If you have a lid for that 8qt, season a good chuck roast, brown it in a little oil with some onions thrown in, add water and simmer with the lid on for about 3 to 4 hours. Love a good pot roast in cast iron.
Posted on 2/1/18 at 10:44 am to LNCHBOX
quote:We live the same life. What you had for suppa last night?
Smothered chicken thighs. Cornbread. Bacon. Roux for gumbo.
Posted on 2/1/18 at 10:46 am to ell_13
quote:
recipe
Post the recipe???
Posted on 2/1/18 at 10:49 am to PenguinPubes
You do have to season that skillet before you use it...
Posted on 2/1/18 at 10:51 am to PenguinPubes
I did a roasted potato and carrot deal with chicken thighs last night in the cast iron skillet. sear things with some olive oil salt pepper garlic little paparika, throw it in the oven and boom, dinner in a skilet. delicious
Posted on 2/1/18 at 10:54 am to LeMarteau
I don't have exact amounts because she never measured anything. But there are only 3 ingredients.
Heat a thin layer of canola oil in the skillet at med-high heat. Sprinkle equal amounts of salt and red pepper on your skinless chicken. Can be however you like it: bone-in, breast filets, whatever. Fry in the skillet until cooked; should be redish-brown in color. Have a cover ready and pour "healthy" splash of vinegar in the skillet and cover. Turn heat down to low-med and let sit until the vinegar has flashed away. Uncover and keep it frying in the oil until a crust forms on the chicken. You can turn the heat back up here but it may not be necessary.
Heat a thin layer of canola oil in the skillet at med-high heat. Sprinkle equal amounts of salt and red pepper on your skinless chicken. Can be however you like it: bone-in, breast filets, whatever. Fry in the skillet until cooked; should be redish-brown in color. Have a cover ready and pour "healthy" splash of vinegar in the skillet and cover. Turn heat down to low-med and let sit until the vinegar has flashed away. Uncover and keep it frying in the oil until a crust forms on the chicken. You can turn the heat back up here but it may not be necessary.
Posted on 2/1/18 at 12:16 pm to PenguinPubes
My favorites:
Crispy-skin salmon, steak, hashbrows, brussel sprouts
Crispy-skin salmon, steak, hashbrows, brussel sprouts
Posted on 2/1/18 at 12:20 pm to mtntiger
I've heard acidic (mostly tomato-based) foods don't do well in cast iron. Is this not true?
Posted on 2/1/18 at 1:10 pm to thatoneguy
Fried okra. Love those little blackened pieces
Posted on 2/1/18 at 1:17 pm to mtntiger
quote:
spaghetti sauce
While I've done it a few times myself, and it does turn out very good, the acid in the tomatoes isn't the best for the pan. It takes off the seasoning.
Posted on 2/1/18 at 4:12 pm to PenguinPubes
Hamburger steak
Chicken fried steak
Chicken fried steak
Posted on 2/1/18 at 6:31 pm to Geauxtiga
Cornbread
Posted on 2/1/18 at 6:43 pm to ellishughtiger
quote:
Don’t wash that pan with soap baw
Quit telling people that, it's not true. Don't soak it in soap but you can clean it in soap..
As for the OP, reverse seared steak is awesome when finished in the cast iron. Pan frying chicken is best done there as well.
Posted on 2/1/18 at 7:22 pm to PenguinPubes
Mrs. Zilla is doing a chicken pot pie in her cast iron pan handed down from her MaMaw. Marry a red neck girl, she brings the cast iron...
Posted on 2/1/18 at 8:09 pm to toddzilla
I have only seen my foster mom do this....after I came from Cuba to Bordelonville ...
Similar to a roast, but she used a large / thick round steak.
Heat up some oil, relative small to sear the meat, coat the meat with flour (both sides) and sear both sides.
Then lower the heat, add a little water and spices and continue to cook on a veeery low fire for about 3 hours or until tender...it will fall apart. Cover to keep moisture in, or add a little water from time to time. When about 1/2 to 3/4 of the way, you can add onions, potatoes, and anything else like you would a roast. It is amazing.
Sorry, I do not measure, or use exact time.
Similar to a roast, but she used a large / thick round steak.
Heat up some oil, relative small to sear the meat, coat the meat with flour (both sides) and sear both sides.
Then lower the heat, add a little water and spices and continue to cook on a veeery low fire for about 3 hours or until tender...it will fall apart. Cover to keep moisture in, or add a little water from time to time. When about 1/2 to 3/4 of the way, you can add onions, potatoes, and anything else like you would a roast. It is amazing.
Sorry, I do not measure, or use exact time.
This post was edited on 2/1/18 at 8:11 pm
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