Posted by Doyle Bailey for Cast Iron Cookware Shop
Did you know that a shark replaces as many as 25,000 teeth in a lifetime? (Do sharks have a tooth fairy?) Some of these teeth end up in some very unlikely places.
- many have been plucked from the hull of boats from attacks by these predators
- the Polynesians used them both as tools and to cut and prepare food
- the ancient peoples of Easter Island employed them to carve hieroglyphs
- in the USA, Native Americans used shark’s teeth as arrowheads
How’s that for versatility?
Cast Iron Cookware is also extremely versatile.
|Lodge 10.25 cast iron skillet|
Made in the USA, your pre-seasoned cast iron skillet is ready to use. Just rinse and cook. This Lodge 10.25 inch skillet is perfect for breakfast, lunch and dinner, perfect for kitchen as well as any outdoor cooking, whether for campfire or backyard grill. Make cornbread, fry, saute, bake, roast or use as a griddle.
This pre-seasoned skillet is coated with a vegetable oil formula and and you can use it right out of the box. The two pouring lips allow you to drain fat and the loop in the handle allows you to hang your cast iron over your kitchen island. Lodge’s logo is featured on the bottom and the cast iron frying pan comes complete with care instructions and a lifetime warranty.advantages of cast iron, Camp Cookware, Camping, cast iron cookware, cast iron cornbread cooker, cast iron cornbread pans, cast iron fry pans, cast iron skillets, cornbread pans, Featured, griddles, Lodge Cast Iron Cookware, Lodge skillets, skillet/griddle, skillets, skillets/fry pans | Tags: Camping, cast iron, cookware, cornbread pans, fry pans, Lodge, skillets | Comment (0)
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.
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
Preheat oven to 400°. Spray cast iron cornbread pan with nonstick cooking spray; set aside.
Combine all ingredients in a medium bowl until moistened.
Spread evenly into your cornbread pan.
- Bake 25 minutes or until toothpick inserted in center comes out clean.
A little boy was asked how he liked the holiday turkey. He replied “I like the bread he ate“. If he had been served turducken I suppose he would have said he liked the chicken and the duck. What is turducken? It is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. It has fast become a popular recipe for the Thanksgiving and Christmas Holidays. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Allow adequate preparation time. It’s not difficult to make, but it is a little time-consuming. The end result is a worth the effort.
(Recipe Peggy Trowbridge, Home Cooking Guide)
You will need:
• 10 to 12-pound turkey, deboned, except for wings and legs.
• 5 to 6-pound duck, completely deboned.
• 3 to 4-pound chicken, completely deboned.
• Prepared stuffing (see recipe).
• Metal skewers.
• Large roasting pan.
Prep Time: 1 hour
Cook Time: 4 hours
- 2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
- 2 cups prepared cornbread stuffing, at room temperature, divided use
- 1/4 cup chopped pecans
- 1/2 cup whole berry cranberry sauce
- 1 (10 to 12-pound) turkey, deboned
- 1 (4 to 5-pound) duck, deboned
- 1 (3 to 4 pound) chicken, deboned
- 4 Tablespoons butter
- 3 cloves garlic, cut in quarters
- 6 fresh sage leaves
- 2 Tablespoons fresh thyme leaves
- 1 Tablespoon browning sauce (such as Gravy MasterÂ® or Kitchen BouquetÂ®)
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper
Have the turkey, duck, and chicken already deboned (save the bones for stock) before you begin to assemble the turducken. Keep all of the poultry stuffing. refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid food-borne illness from contaminated stuffing.
Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce and pecans. Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.
In a food processor fitted with the metal blade, combine butter, garlic sage , and thyme until herbs are finely chopped.
Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.
Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.
Preheat oven to 300 F.
Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.
Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.
Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.
Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.
Yield: 12 to 14 servingscast iron cookware, cast iron cornbread cooker, cast iron cornbread pans, cast iron roaster with grill pan lid, cornbread pans, Recipe, roaster/grill pan lid | Tags: cast iron cookware, cornbread pans, Recipe, roasters, turducken | Comment (0)
Want to try something new? Here’s an idea from Cast Iron Cooking for Dummies. Try corn bread in a salad. Make the cornbread several hours or even the day before you make your salad. Even though the cornbread will sit in the refrigerator overnight, it retains is consistency (cornbread is amazing!), giving the salad a wonderful texture and absorbing the flavors of the other ingredients. Of course, remember to bake your cornbread in cast iron cookware.
Preparation Time: 30 minutes
Cooking Time: About 35 minutes
Yield: 8 servings
8 slices bacon
8 ounces sour cream
1 cup self-rising cornmeal mix
1 cup finely chopped onion
1 cup finely chopped bell pepper
1 1/2 cups chopped fresh tomato
1 cup sweet pickle relish or cubes
1 cup mayonnaise
8 to 12 ounces finely grated sharp cheddar cheese
1. Make the cornbread in a cast iron cornbread pan. Preheat the oven to 400 degrees. Fry the bacon in a 10-inch cast iron skillet until crisp over medium-high heat. Drain the bacon on paper towels; let it cool. Crumble the bacon and set it aside. Reserve two tablespoons of the bacon drippings in a small cup.
2. Drain the remaining drippings and wipe the skillet clean with a paper towel. Return the reserved bacon drippings to the skillet and place it in the oven to heat.
3. In a bowl, beat the eggs. Stir in the sour cream and the cornmeal and blend well with a spoon. Carefully remove the hot skillet from the oven and pour the hot bacon drippings into the batter. Blend well. Pour the batter into the hot skillet and bake it for 20 minutes or until it is golden brown. Remove from the oven and let it cool for about 5 minutes, and turn onto a plate to cool completely. When it is cooled, crumble it into a large bowl and set it aside.
4. Make the salad in a bowl, stir together the onion, bell pepper, tomato, pickle relish, and mayonaise. Add it to the crumbled cornbread and mix well.
5. Cover and refrigerate the mixture overnight. Top it with grated cheese and bacon right before serving.
Per serving: Calories 556 (From Fat 382); Fat 43g (Saturated 15g); Cholesterol 117mg; Sodium 1,022mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 14g.cast iron skillets, cornbread pans, Lodge Cast Iron Cookware, Recipe | Tags: cast iron skillets, cornbread pans, Lodge Cast Iron Cookware | Comment (0)