Cast Iron Cookware Shop Celebrates Flavor with a New Orleans Jambalaya

Cook In Cast Iron Tonight

Posted by Doyle Bailey for Cast Iron Cookware Shop

Cast Iron Cookware Shop celebrates the flavor of New Orleans by  offering you the opportunity to jazz up your menu with a popular and traditional New Orleans dish. No matter where you live, you can celebrate in an authentic New Orleans style flavor.

This spicy, flavorful dish is perfect for a party, and it really is “big easy.” The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a cast iron Dutch oven or cast iron  saucepot.

Lodge Cast Iron Dutch Oven

The Big Easy Jambalaya

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

Directions

1. Heat oil in large deep skillet

Lodge 10 1/4 Inch Skillet

or 5-quart Dutch oven

Enamel Dutch Oven

on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

CAST IRON COOKWARE  LETS YOU TASTE THE FOOD NOT THE COOKWARE

Iron Out Smooth Cooking with Cast Iron Cookware

Perhaps you have resolved to eat healthier in 2010. Cast Iron Cookware can help you “iron out” some of the difficulty in preparing a healthier fare for your family.

The farm families who own Cabot have created a recipe perfect for any occasion.  We are grateful to them for a healthy recipe with a new “wrinkle” on healthy eating.

CHICKEN CORN TORTILLA SOUP

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

4 cups water

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon canola oil

4 cups reduced- sodium canned chicken broth

16 ounces fresh or frozen white corn

1 (10-ounce) can diced tomatoes with green chilies

Corn tortilla Chips

6 ounces 50% Reduced Fat Cheddar, grated (about 1 1/2 cups)

Preparation:

1. In a cast iron sauce pan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center.
2. Meanwhile, in a medium cast iron skillet
   

   Lodge 10 1/4 Inch Skillet

   over medium heat, combine onion, garlic, and oil; cook, stirring until onions are tender. Set aside.

3. Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan.
4. Add canned broth to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.
5. In each of eight large soup bowls, arrange about 8 tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken, top with grated cheese.

Cozy-up to a bowl of this soup with your family. You will love how it tastes cooked in cast iron that “allows you to taste the food not the cookware“.

Cook In Cast IronTonight

Cast Iron Cookware With a Spinach Salad Popeye Would Love

Every good cook should have a spinach salad in their repertoire and Chef Paul Prudhomme’s is one Popeye would love and so will you. The Chef points out that along with the traditional elements in the salad, the tasso and cane vinegar give it a decided Louisiana flavor.

Ingredients:

1/4 cup olive oil (where would Popeye be without Olive Oil?)

9 ounces tasso, or any premium-quality cooked ham, cut into 1/4- inch cubes

1 medium-size onion, cut into julienne strips

1 small red bell pepper, seeded and cut into julienne strips

1 small yellow bell pepper, seeded and cut into julienne strips

1 tablespoon minced fresh garlic

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1 teaspoon granulated sugar

1/4 cup firmly packed light brown sugar

1/4 cup dried currants

1/4 cup raisins

1/4 cup cane vinegar or any sweet vinegar

1 grapefruit, peeled and sectioned

Two 10-ounce packages fresh spinach

PREPARATION:

1. Preheat a heavy 10-inch skillet
   

   Lodge 10 1/4 Inch Skillet

   over high heat for 3 to 4 minutes. Add the olive oil, tilting the pan so the oil spreads over the entire bottom, then add the tasso, spreading it evenly. Cook, stirring and scraping the bottom occasionally, until the tasso is lightly browned, about 4 to 5 minutes. During this time notice that the seasonings from the tasso mingle with the oil.

2. Add the onion, stir well and scrape up any brown bits that may stick to the bottom of the skillet, and cook, stirring occasionally, until the onion is brown around the edges (as its sugar caramelizes), it’ll lose its acid taste as well), about 4 to 5 minutes, then stir in the bell peppers, garlic, and citrus juices and cook, stirring occasionally, until the colors of the peppers become very bright, almost glowing, then darken as they are lightly browned from the heat, about 6 to 8 minutes.
3. Stir in the granulated sugar, brown sugar, currants, raisins, and grapefruit. Cover, remove from the heat, and let cool to room temperature, during which time the currants and raisins will plump and absorb the other flavors.
4. Remove (when the dressing is cool) the stems and any bruised leaves from the spinach and wash well. Shake or spin the spinach dry, place it in a large serving bowl, and pour the dressing over it. Toss lightly to coat all the spinach leaves and distribute the ingredients evenly. Serve at once.

Chef Paul Prudhomme’s Louisiana Tastes: Exciting Flavors from the State that Cooks. This is a good one.

You may not be Olive Oil cooking for Popeye, but you will all enjoy this savory salad prepared in a cast iron skillet.

Cook In Cast Iron Tonight

Why You Should Use Cast Iron Cookware Tonight

Lodge Cast Iron Cookware

You perhaps have and use a nonstick pan all the time. Do not forget about the cast iron cookware you may have stored away in your cabinet.

There are reasons why you should get out the cast iron and use it tonight.

• cast iron cookware is so versatile that it can go from stove top to oven to grill with ease
• cast iron cookware allows you to bake a gooey pineapple upside-down cake in it as well as fry unbelievably crisp and tasty catfish
• cast iron cookware will enhance your reputation as an excellent cook

Pull out your hand-me-down skillet, or purchase a new pre-seasoned pan and try this recipe for Pork Chops with Pepper Jelly Sauce.

Lodge 10 1/4 Inch Skillet

Ingredients:

4 (1/2 inch-thick bone-in pork loin chops (about 2 1/2 lbs.)

1 tsp. salt

3/4 tsp.freshly ground pepper

3 Tbsp. butter, divided

3 Tbsp. olive oil

1 Tbsp. all-purpose flour

1 laege jalapeno pepper, seeded and minced

1/2 cup dry white wine

1 cup chicken broth

1/2 cup red pepper jelly

Steps:

1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12 inch cast iron skillet over medium high heat. Add pork chops and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from skillet, and keep warm.
2. Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to four minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Cook with a cast iron skillet tonight and you will be an avid advocate of cast iron cookware.

CAST IRON COOKWARE ALLOWS YOU TO TASTE THE FOOD NOT THE COOKWARE

Cook In Cast Iron Tonight

Food with a French Accent Cooked in Cast Iron Cookware

Out of the melting pot of French, Africans, Native Americans, Spanish, and others who settled in Louisiana, there has emerged a unique culture and cuisine and a way of life known as Cajun.

Gumbo with Rice

Cajun cooking has spread far and wide across the USA and even abroad. The swamps and the plantations of Louisiana are the birthplace of this unique cuisine.

The terms “Cajun” and “Creole“, in culinary terms, are often used interchangeable. However, there are differences in the ingredients and the style of cooking.

Judith Bluysen in “Cajun: A Culinary Tour of Louisiana” writes:

“Louisiana Creole cooking is the cuisine of cooks and chefs…Cajun cooking, while as labor-intensive and flavor rich, is a family project: a poor man’s cuisine based on abundant indigenous ingredients hunted, raised, or gathered”. I may assure you I have eaten both and they are both excellent.

In my home, my wife is from “Creole” origins but cooks primarily “Cajun”.

There are several givens for our family:

• a gift for cooking
• a love of eating and sharing food
• a need for a cast iron dutch oven and cast iron skillet.
  

  Lodge Cast Iron Dutch Oven

  

  Lodge 12 Inch Skillet

For food lovers everywhere, get out a cast iron pot and try a Cajun Seafood Gumbo. C’est si bon.

SEAFOOD GUMBO

Ingredients:
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder to taste

Steps:
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crab meat and cook for 15 minutes. Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from heat. Remove the bay leaves. Serve with file powder passed at the table. Serves 6.

Cook Cajun in Cast Iron

Waffles Waft Wonderful Aromas with Cast Iron Cookware

Cast Iron Waffle Irons do waffles in a way no electric waffle iron can possibly match.

Rome Cast Iron Waffle Maker

With a cast iron waffle iron you can:

• bake the grid like batter cakes over your campfire
• prepare them in your fireplace on a cold winter’s evening
• serve them up in your back yard from your fire pit
• use them on your range in your kitchen
  

  Rome 1405 Waffle Iron

Ingredients For Basic Waffles:

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the cast iron waffle iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

As a “wafter” (person or things that”wafts“, cast iron waffle irons are without equal in sending delicious aromas to all who are in the area of their use.

Outdoor Fun with Cast Iron Cookware & Accessories

CAST IRON COOKWARE; TASTE THE FOOD NOT THE COOKWARE

Mexican Casserole in Cast Iron Cookware

In these cold days of winter, what could be better than a flavor-filled  Mexican Casserole? In keeping with the “South of the Border” theme you might even want to plan an evening with family and friends and play “Mexican Dominoes“. It is a really fun game. Check it out.

Even better the Mexican Casserole is super easy to make, especially with an enameled casserole dish. Here is what you will need:

• one pound of ground beef (meat substitute works well for vegetarians version or use chicken or turkey).
• 1/2 cup taco sauce
• 1/2 cup low-fat mayonnaise
• 2 cups cheddar cheese, shredded (soy cheese works but is pricey)
• one (15-ounce) can pinto beans, drained
• one medium onion, chopped
• one (14-ounce) can diced tomatoes, drained
• one (8-ounce) bag tortilla chips, crushed

How to make it:

1. Cook the ground beef in a casserole dish.  Drain.
2. Mix together the taco sauce and mayonnaise for sauce in a large bowl.
3. Add sauce to the ground beef and set aside.
4. Combine the cheese, pinto beans, onion and tomatoes in a large bowl.
5. Stir in the beef mixture and the chips.
6. Pour mixture into an ungreased casserole dish. Cast iron is the truly non-stick cookware and is healthy by saving the use of grease or oil).
7. Heat in a 350-degree oven uncovered for 30 minutes.

Serves 6

With a cast iron enamel casserole dish that comes with a grill pan lid, you get two cast iron pieces for the price of one.

The casserole dish is so attractive you will want to use it to serve your guests at the table and it will keep your Mexican Casserole warm. Cast iron is great for its even heat distribution and heat retention.

Go Green with Cast Iron Cookware

TASTE THE FOOD NOT THE COOKWARE:  CAST IRON COOKWARE

Casserole with Grill Pan Lid

CAST IRON COOKWARE BEST FOR CORNBREAD

Nothing   tastes better with a meal than good corn bread

Delicious Cornbread!

and nothing bakes cornbread better than cast iron corn bread pans. You can bake your corn bread in a good ole cast iron skillet, cast iron muffin pan, or a cast iron corn stick pan or cornbread wedge pan. The cornbread stick pan or cornbread wedge pan will give you more tasty and crispy crust.

Lodge Cornbread Wedge Pan

CHAMPIONSHIP CORNBREAD (Recipe by Chef Bobby Flay)

Prep Time: 5 Minute(s)
Cook Time: 25 Minute(s)

1 package (8-1/2 oz.) corn muffin mix
1 can (11 oz.) Mexican-style corn, drained
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 egg, slightly beaten

1. Preheat oven to 400°. Spray cast iron cornbread pan with nonstick cooking spray; set aside.

2. Combine all ingredients in a medium bowl until moistened.

3. Spread evenly into your cornbread pan.

4. Bake 25 minutes or until toothpick inserted in center comes out clean.
   

   Lodge Logic Cornstick Cornbread Pan

TASTE THE CORNBREAD NOT THE COOKWARE WITH CAST IRON COOKWARE

Lodge Logic Straight Sided Muffin/Cornbread Pan

Eat Pecans for Your Eyes. Use Cast Iron for the Your Palate

For Heart Health

In a study conducted by the US Department of Agriculture (USDA), it was found that pecans are particularly rich in antioxidants. The National Eye Institute Age Related Eye Diseases Study reported that patients with macular degeneration who had adequate intakes of antioxidants were 29% less likely to experience disease progression than those with lower intake levels. The most serious of eye diseases, including cataracts and macular degeneration, are caused, in part, by free radicals. The antioxidants you get in nuts and other plant foods fight free radicals to help keep the eyes free of disease.

Heart Healthy Bonus from Pecans: Vitamin E found in pecans reduces the tendency of LDL cholesterol to oxidize and stick to the walls of your arteries. Pecan are also high in phytosterols, plant compounds that are similar to the active ingredients in cholesterol-lowering margarines, such as Benecol.  (Bottom Line’s Health Breakthroughs 2009)

Here’s a recipe from About.com Home Cooking using pecans.

Maple Pecan Scones Recipe

Scones/Biscuits

Scones are called biscuits in America, and these are flavored with pecans maple syrup and . Be sure to start with cold butter and do not overmix the dough. Get them into the oven as quickly as possible. You should be able to have these delicious scones on the table in under 30 minutes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 3 cups flour
• 1-1/2 Tablespoons baking powder
• 3/4 teaspoon salt
• 3/4 cup cold unsalted butter
• 1 cup pecans, chopped
• 2/3 cup maple syrup, plus additional for brushing
• 1/3 cup heavy cream

Preparation:

Preheat oven to 350 F. Line a baking sheet with a cast iron drop biscuit pan or a cast iron muffin pan.  (Alternatively, grease and flour the pan.)

Lodge Logic Drop Biscuit Pan

In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender, two butter knives, or use your fingers, until the mixture resembles coarse meal. Stir in pecans.  Set aside.

In a small bowl, whisk together maple syrup and heavy cream until smooth.

Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a dough. Do not overmix.

Drop dough into lightly greased muffin or biscuit molds.  Brush tops with maple syrup.

Bake scones 15 to 20 minutes until lightly browned. Serve warm with butter.

Lodge Logic Straight Sided Muffin/Cornbread Pan

Yield: about 12 scones

Crispy Salmon with Green Herb-Caper Sauce and Asparagus Cheese Puffs

What a wonderful recipe from Bobby Flay, who for years has shared excellent cooking ideas with us. Make your crispy salmon recipe taste even better when you prepare it in a cast iron casserole and if you have one with a grill pan lid it is like getting two cooking pans for the price of one. If you prepare your  healthy meal in a holiday red enamel casserole, you can serve your family or guests directly from the attractive dish on your table. Cast iron cookware not only has even heat distribution as you cook, it retains the heat to keep you food warm. Another plus is that cast iron cookware is unsurpassed when it comes to clean-up time.

Ingredients:

• 4 (7 ounce salmon fillets, skin on)
• freshly ground pepper and salt
• 1 cup of rice flour
• 1/2 cup water
• olive oil for searing
• Herb Caper Sauce, recipe follows
• 4 lemon wedges for garnish
• Asparagus Cheese Puffs, recipe follows

Directions

Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.

Lodge 10 1/4 Inch Skillet/ Fry Pan

Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.

Serve the salmon with Asparagus Cheese Puffs.

Herb-Caper Sauce:

• 1/2 cup olive oil

• 1/4 cup finely chopped flat leaf parsley
• 1/4 cup capers
• 3 tablespoons chopped fresh chives
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh chopped oregano
• 1 teaspoon chopped fresh rosemary
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice

Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.

Asparagus Cheese Puffs:

• 1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched

• 3/4 cup milk
• 5 tablespoons unsalted butter, cut into  small pieces
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 teaspoon curry powder
• Pinch of cayenne
• 3 large eggs
• 1 cup coarsely grated Manchego
• 1/2 cup finely grated Parmigiano-Reggiano

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Bring milk and butter to a boil in a medium saucepan or casserole over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.

Kinetic Enameled Casserole with Grill Pan Lid

Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.

Yield: 4 servings (Recipe Bobby Flay, 2001)

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

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