Cast Iron Skillet Big Flavors (12 page)

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

½ teaspoon toasted sesame seeds (optional)

¼ cup ground sumac

2 teaspoons dried thyme leaves

½ teaspoon paprika

¼ teaspoon salt

 cilantro-mint chutney 

Used in Indian cuisine, this is a delicious sauce served with seafood or on sandwiches. Some recipes include nuts or coconut; our features toasted cumin seeds.

MAKES 1½ CUPS

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  Toast the cumin seeds in a small cast iron skillet over medium heat. Swirl in the pan until toasted and fragrant, about 3 minutes. Remove from the heat and grind in a spice grinder. Add the ground cumin and all the other ingredients to a blender and blend to a paste. Taste for salt. Transfer from the blender to a serving bowl. If the chutney is too thick, stir in a little water.

½ teaspoon cumin seeds or ¼ teaspoon ground cumin

2 teaspoons Dijon mustard

1 cup fresh cilantro leaves

¼ cup chopped fresh mint leaves

1 clove garlic

1 teaspoon sliced fresh ginger

½ jalapeño, seeded and finely diced

2 tablespoons unsweetened shredded coconut

2 tablespoons raisins, soaked in hot water for 10 minutes, then drained

1 tablespoon freshly squeezed lime juice

½ cup plain yogurt

1 tablespoon olive oil

¼ teaspoon salt

beef brisket with chili cider sauce on ciabatta rolls

Brisket has always been one of our favorite cuts of beef for slow-cooking. With this method, the onions caramelize and the meat gets tender, then it’s all bundled into ciabatta buns with cheddar mayonnaise, pickled jalapeños, and crispy romaine. The heat from the jalapeños is a pleasant surprise.

MAKES 8 SERVINGS

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  Preheat the oven to 325°F.

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  To prepare the brisket, flour the meat lightly and season with the salt. Heat the oil in a 12-inch cast iron skillet over medium heat. Brown the meat on both sides. Mix the chili sauce with the cider and pour over the brisket. Scatter the onions over the top. Place a piece of parchment paper over the meat. Cover and bake for 2 hours. Uncover and bake for 1 hour more. Remove from the oven and let rest for 10 minutes before slicing or shredding.

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  To prepare the Cheddar-Mayo Spread, in a small bowl, blend together the mayonnaise, cheddar, horseradish, and mustard.

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  To assemble the sandwiches, spread 3 tablespoons of the spread on one side of each ciabatta roll. Place 4 to 5 jalapeño slices on top of the spread. Add a romaine leaf, then add 4 slices of brisket and top with onions. Close and serve.

One 4- to 5-pound beef brisket

¼ cup all-purpose flour

½ teaspoon salt

2 tablespoons vegetable oil

1 cup chili sauce

12 ounces fresh apple cider

1 sweet yellow onion, cut in half and sliced into crescents

CHEDDAR-MAYO SPREAD

¾ cup mayonnaise

1 cup grated cheddar

1 tablespoon prepared horseradish

1 teaspoon Dijon mustard

8 ciabatta rolls

½ cup pickled jalapeño slices

8 romaine lettuce leaves

butter-poached chicken in garam masala sauce with jasmine rice

This is a fresh, light chicken dinner with lovely coconut-scented jasmine rice. The chicken is very moist and the sauce has great flavor. Serve with a fresh fruit salad.

MAKES 4 SERVINGS

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  To prepare the rice, put the rice and water in a 2-quart pot over medium-high heat and bring to a boil. Turn the heat down to low, cover, and simmer until all the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove from the heat and let sit for 5 minutes. Pour the coconut milk over the rice and fluff with a fork. Set aside.

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  To prepare the poached chicken, sprinkle the chicken pieces with the flour. Melt the butter in a 12-inch cast iron skillet over medium heat and sauté the chicken pieces for 5 minutes, turning once. Transfer the chicken to a plate and set aside.

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  To prepare the sauce, in the same skillet used to poach the chicken, over medium heat, add the butter, jalapeño, ginger, and onions. Sprinkle in the garam masala, coriander, and paprika and cook for 5 minutes, stirring often. Add the chicken broth and tomatoes, and simmer for 10 minutes. Add the coconut milk and simmer for 5 minutes. Add the chicken, stir gently, and cook uncovered, for 10 minutes, or until heated through. Season with salt and pepper to taste.

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  To serve, spoon the chicken onto a bed of the jasmine rice and garnish with the green onions and cilantro.

COCONUT-SCENTED JASMINE RICE

2 cups jasmine rice, well rinsed

2½ cups water

¼ cup coconut milk

POACHED CHICKEN

2 tablespoons all-purpose flour

4 boneless, skinless chicken breasts, each cut into 4 pieces

4 tablespoons unsalted butter

GARAM MASALA SAUCE

4 tablespoons unsalted butter

1 tablespoon chopped jalapeño pepper, seeded

1 tablespoon minced fresh ginger

1½ cups chopped yellow onion

2 teaspoons Garam Masala (recipe follows)

1 teaspoon ground coriander

2 teaspoons sweet paprika

1 cup chicken broth

1 (14.5-ounce) can diced tomatoes, drained

1 cup coconut milk

Salt and freshly ground black pepper

½ cup chopped green onions, for garnish

½ cup chopped fresh cilantro, for garnish

Fruit Salad with Poppy Seed Dressing (recipe follows)

 garam masala 

Garam masala is popular in Indian dishes as well as other South Asian cuisines. The word “garam” refers to the intensity of the spice, not the heat of the spice. It is very versatile; we like to use it sprinkled on meats as a rub or as a seasoning for vegetables. It is available at grocery stores in the spice section, or you can make your own using our recipe. We like to toast and grind the spices as we use them. Toasting the spices lightly in the cast iron skillet brings out the rich flavor. After toasting, store in spice jars.

MAKES ⅓ CUP

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  In a cast iron skillet over medium heat, toast the coriander, cumin, peppercorns, mustard seeds, cloves, and cinnamon stick for 2 to 3 minutes, stirring the spices around with a wooden spoon. Once toasted and aromatic, transfer to a glass measuring cup and add the remaining spices. Then pour into a coffee/spice grinder or a mortar and pestle and grind to a powder. Spread out to cool. When cooled, place in airtight glass spice jars, label, and date; it will keep for 6 to 8 months.

2 tablespoons coriander seeds

2 tablespoon cumin seeds

1 tablespoon whole black peppercorns