The recipe thread

[thebosma]

What’s something easy I can make in my cast iron skillet tonight? What’s your favorite thing you’ve ever cooked? How would [insert recipe here] taste do you guys think?

These, and more, are all acceptable questions for this thread. Also what should I make in my cast iron skillet tonight?

[Pale Hose]

Easiest thing to make in cast iron is steak imo.

I prefer Ribeye. Season with your favorite steak seasoning, get the skillet as hot as possible and then sear each side for 2-3 minutes depending how thick the steak is. Then I finish in the oven at 350 for another 3-4 minutes for medium rare. Enjoy.

[teekoh]

That's my favorite thing that we've done in the cast iron, too.

[Kamera]

One-eyed Jack
-butter your bread
-cut a hole in the bread
-lay it in the skillet
-crack an egg in the hole of the bread
-cook it

[Xamnam]

That is called an egg-in-a-nest, you heathen.

[irvred]

You bastards mean a toad-in-a-hole?

[irvred]

Steaks in the evening and Dutch babies in the morning are the two easiest things to do in a cast-iron skillet.

[claypoolfan]

Yeah, that thing is called a toad in a hole. What planet are you weirdos from?

[mookie]

Feb 12, 2018 9:55:14 GMT -6 irvred said:

You bastards mean a toad-in-a-hole?

That's a Twin Sun Toast in the Star Wars cookbook I have. 

That's actually one of my favorite cookbooks, I make Crazy Cantina Chili and Wookie Cookies all the time.

[thebosma]

Feb 12, 2018 9:55:14 GMT -6 irvred said:

You bastards mean a toad-in-a-hole?

This is correct.

[thebosma]

Feb 12, 2018 9:58:16 GMT -6 claypoolfan said:

Yeah, that thing is called a toad in a hole. What planet are you weirdos from?

Probably the same one where they call a grilled cheese a “cheese toasty”

[irvred]

Jtfc tie-in cookbooks weird me out so much. The only Star Wars recipe I like is for bantha milk which is basically a White Russian but you sub out coffee liqueur for enough curacao to turn the drink blue.

[Tweet]

[irvred]

If you want to oven roast the protein, you can use the cast-iron skillet to cook some dope brussel sprouts. Dice two strips of thick bacon, cook them in the pan and then transfer to a paper-toweled plate. Half a bunch of brussel sprouts and then cook them in the bacon fat, one side down until it is charred, then toss them around a bit. Toward the end you want to finish them with balsamic and a small amount of honey. After that becomes kind of a glaze you add the bacon back in.

[Deleted]

The first meal I made Lauren was a lemon chicken pasta. First time I met her parents (and cooked for them) she had me fix it. Every time they come over they ask me to make it. Fixed it for my parents and they loved it too.

Very unhealthy and carby.

Halve two chicken breasts (or cut up into bite size pieces) dip in melted butter, then roll or toss in a mixture of Italian bread crumbs, grated Parmesan cheese, garlic salt, and flour. Fry it in vegetable oil or butter (usually want butter for added flavor) till it's crispy.

Sauce: 1 Cup or pint depending on how much sauce you like. Garlic powder, lemon juice (2-3 tbl spoons) , parsley, nuke it for 2 mins. Add flour to thicken it. Toss it all together with a pasta of your choice.

[thebosma]

kitchenswagger.com/recipes/one-skillet-chicken-parmesan-recipe/

I’m also eyeing this because it looks super easy

[zircona1]

www.macheesmo.com/cast-iron-mac-and-cheese/

I've made this lots of times, it's great - although it is a little prep intensive (chop the bacon, chop the onion, cook them separately, shred the cheese, etc).

[Xamnam]

I got this from Scoots, and I make an absurd amount of it.

2 lbs chicken
1 jar salsa
1/4 cup peanut butter
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp ground ginger

(Optional: 1/2 can coconut milk)

Cook for eight hours in slow cooker on low. Shred with forks at the seven hour mark.

Serve over jasmine rice. Garnish with peanuts and cilantro.

[Xamnam]

I typically double it, and it lasts for weeks. Add more peanut butter when serving if you choose salsa that is too spicy.

[mookie]

This is one of my favorite things to make, super simple too. They had something nearly identical at a French restaurant I loved out by me that closed recently.

Sun-Dried Tomato Tapenade

2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil

Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.

Put that on slices of warm french bread, and it's fantastic. Lasts a while if sealed in the fridge too.

[doso]

Feb 12, 2018 10:13:10 GMT -6 thebosma said:

kitchenswagger.com/recipes/one-skillet-chicken-parmesan-recipe/

I’m also eyeing this because it looks super easy

Looks good, but note that 30 minutes is right at the point where you might begin to detect metallic flavors in the sauce. Should be fine, though.

And, of course, the acidity in the tomato sauce will break down your cast-iron skillet's seasoning, so you'll want to re-season afterwards. 

[alady]

The best thing to make in a cast iron skillet is jalapeno cheddar cornbread.

[thebosma]

Jesus I should have said this thread was NSFW before lunch

[neader]

Made this tonight and it was excellent

www.ruled.me/cauliflower-mac-cheese/?utm_content=buffere20d3&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

I added almond breaded fried chicken and bacon to it and put the cauliflower in the oven for about 30 mins at 425 instead of using a steamer to make it not soggyish and more tender than wet.

My only complaint was the amount of prep (admittedly because I added those proteins) for what I feel like will only end up being 3 servings. In the future I'm going to do two heads of cauliflower.

[chvrchbarrel]

Brussels Sprouts the right way

These take a little while but I made these two nights in a row last week and am considering doing it again tonight. This recipe definitely yields enough for two, and we had hefty portions because they were unbelievable...but that's also because it's just brussels sprouts and bacon. It yields as much as you want to make.

I had leftover sauce but also totally winged that.

FOR THE SPROUTS
1. Take about half a package of bacon and chop it fine. I leave a few larger chunks in, but not many. Trim excessive fat. Fry the bacon in a cast iron pan.

2. While that's frying, remove stalky bottoms from the spouts and halve them from the top down.

3. Remove bacon bits from pan but leave the grease. Pan heat should be medium to medium-hot. Add about a tablespoon of butter and let it melt and slightly brown.

4. Add sprouts halved-side-down into the pan. Do not touch! Let them sear! This takes roughly 4-5 minutes. Sprouts should be a nice golden-brown, and its okay if they look a little charred.

5. After 4-5 minutes, give the sprouts a toss with a wooden spoon. Add salt and pepper. Let them sit mixed on the stove for another minute.

6. Transfer to a roasting pan (i have a small enamel one that just works perfect for this, but you can absolutely just leave them in the CI pan if you've got one). Add bacon bits and a few shakes of fresh parmesan cheese. Mix. Into the oven at 400 for 30 minutes.


FOR THE SAUCE
1. When the sprouts are about 10 minutes from done, begin to reduce about 1 cup of cream in a saucepan.

2. Gradually add a heaping 1/4 cup of fresh grated parmesan while stirring constantly. I had gruyere on hand so I mixed that in, too.

3. Season w/ salt & pepper to taste as it thickens up. Sauce should coat the back of a spoon but still drizzle.


Serve immediately and drizzle sauce over sprouts. I had these with some chicken two nights in a row, and both nights I think I wolfed down all the sprouts before touching the chicken. I had potatoes on the plate too, so the parm sauce really worked with everything.

[alady]

Tis the season where I make my apple cider caramels and people lose their damn minds. Now you can too!

smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/

[chvrchbarrel]

oh, baby

[chvrchbarrel]

Also I am *never* on snapchat anymore but randomly went on this morning and saw @wretched's meal prep from yesterday - would you mind sharing that recipe? Looked amazing.

[thebosma]

Wretched’s meal prep sundays are the highlight of Snapchat for me

[chvrchbarrel]

Like I said, I've been on so infrequently I forgot how tantalizing it is. My train of thought went from "oh, cool, some meal prep" to "realistically, do i have time to make this for breakfast"