Here’s a simple recipe to make with your new cast iron cookware. This is a great way to learn cooking fundamentals as well. Follow this quick recipe for a tasty side for breakfast, lunch or dinner.
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Tag: ‘Merica
Cast Iron Pan Cooking / Care
Cast Iron Pans are one of the greatest cooking tools ever created. These little babies are perfect for use on both on top of the range and in the oven, going from one to the other with ease. You can find these just about anywhere, tho Walmart does carry the Lodge brand of cast iron pans in most stores. Lodge is the premiere cast iron maker in the USA and is also the oldest! Cast iron pans will last a lifetime and a half as long as they’re cared for properly.
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Seasoning:
Cast Iron needs to be “seasoned”, as they call it, before using the first time. Some come pre-seasoned, such as Lodge skillets and pans. If you found an old one at grandmas’s or maybe picked one up at an antique store, it will definitely need to be cleaned and seasoned. To season a cast iron pan, you want to make sure it is completely clean. You can use steel wool and a good degreaser followed by dish soap until all crud and rust is removed. After the pan is clean, dry with a paper towel and then, using vegetable oil, rub down the entire pan/skillet with the oil and a paper towel. Once the pan is coated fully, place upside down in a cool oven, turn the oven to 350 and give it about an hour for the oil to get into the iron. Turn off the oven and give it 10 minutes or so to sit. Using gloves, because it will be extremely hot, take out the pan and wipe off any excess oil. You’re all good to go now.
Cleaning:
Cleaning a cast iron skillet or pan is child’s play. Because the iron is seasoned, and we use oil when cooking in it, the non-stick properties of the skillet help to keep a lot of crud from sticking to the metal. After cooking, you can usually remove most everything with just a scrub sponge and some dish soap. If there is anything burnt on, you can usually just scrub if off with steel wool and water and then oil to make sure its covered. No matter what you do, always make sure the skillet is oiled, which helps to keep rust away.
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Shrimp and Crab Seafood Salad
With summer coming up, it’s time to start working on lighter options. Seafood salad with crab and shrimp is an easy fix up that will feed you for a few days. I use canned crab meat and chilis because it’s faster an easier, but you can substitute out with fresh. With this, you can make some great cold sandwiches and lettuce wraps.
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Dill Pickle Dip
Here’s a cool, refreshing dip that is perfect for potato chips or as a spread for burgers and sandwiches. It’s best if you let it sit for a few hours before serving it.
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My Grandfather’s Ham Barbecue Recipe
This is my grandfathers recipe for Chipped Ham Barbecue. Chipped Ham is extremely thin sliced ham from the butcher or meat department at your local supermarket thats a big staple of Pittsburgh. It’s almost like a Sloppy Joe except the meat isn’t ground up like a chili. You’ll want to get regular or smoked ham, not the maple or flavored kind as it will throw off the taste. Finding chipped ham is easy, you can usually just ask the butcher or deli for them slice it on the smallest setting they have.
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