Cast Iron Skillet Big Flavors (14 page)
Read Cast Iron Skillet Big Flavors Online
Authors: Sharon Kramis
¼ cup olive oil
2 medium onions, halved and thinly sliced
1 teaspoon paprika
¼ teaspoon crushed hot red pepper flakes
Freshly ground black pepper
3 ounces serrano ham, prosciutto, or other lean smoked ham, sliced into ½-inch pieces
2 medium tomatoes, peeled, seeded, and coarsely chopped
¼ cup plus 2 tablespoons finely chopped flat-leaf parsley
½ cup dry white wine
1 clove garlic, finely chopped
2 small bay leaves, broken into pieces
1½ pounds small clams, washed and scrubbed
2 tablespoons freshly squeezed lemon juice or ½ lemon
fish tacos with avocado tomatillo crema
There are several elements involved in putting this dish together, but once you have everything ready to go, you’ll be amazed at how quickly these tacos cook up–and disappear! If you ever find you don’t have the time to make the pico de gallo, just buy your favorite brand of fresh salsa.
MAKES 8 TO 10 TACOS
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Preheat the oven to 200°F.
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Wrap the tortillas together in a moist paper towel, then wrap in foil. Place in the oven to warm through.
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To prepare the avocado tomatillo cream, put the salsa verde, cilantro, avocado, garlic, jalapeño, and lime juice in a blender and blend well. Pour into a bowl and whisk in the crema. Refrigerate.
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To prepare the pico de gallo, combine all the ingredients and let rest for 30 minutes while you prepare the fish.
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To prepare the rub, combine all the ingredients in a small bowl.
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To prepare the fish, rub each piece with 2 teaspoons olive oil. Then sprinkle 2 teaspoons of the rub on each side of the fish.
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Heat a 10- to 12-inch cast iron skillet over medium heat. Swirl in 2 tablespoons olive oil until hot. Add 3 pieces of fish and cook for 3 minutes on each side. Remove to a warm plate. Add 2 more tablespoons olive oil to the skillet, heat, and cook the remaining fish. Cut each fish fillet in half to make 12 pieces of fish.
12 small flour tortillas
AVOCADO TOMATILLO CREMA
½ cup salsa verde, preferably Embasa or Herdez
1 cup coarsely chopped fresh cilantro
1 avocado
1 clove garlic
½ jalapeño, seeded
Juice of ½ lime
¾ cup Mexican crema or sour cream
PICO DE GALLO
2 cups (about 4) diced tomatoes
1 clove garlic, minced
¼ cup diced white onion
Juice of 1 lime
¼ cup chopped fresh cilantro
2 jalapeños, stems and seeds removed, diced
½ tablespoon olive oil
Salt
RUB
Zest of 2 lemons
2 teaspoons chili powder
2 teaspoons fine herb blend or herbes de Provence
2 teaspoons salt
¼ teaspoon freshly ground black pepper
2½ pounds cod or rockfish fillets, skin removed, cut into 6 pieces
4 tablespoons olive oil
6 cups shredded iceberg lettuce
2 limes, quartered, for garnish
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To assemble, place a warmed tortilla on each plate. Add 2 tablespoons avocado tomatillo crema, a handful of shredded lettuce, and a piece of fish. Spoon a portion of pico de gallo over the top and serve with lime wedges.
Our good friends Larry and Sally Brown shared this recipe with us. They spend their vacations in Hawaii and enjoy new food experiences. This is one of their favorite dishes from the islands. Assemble all the ingredients ahead of cooking and then quickly stir-fry.
MAKES 4 SERVINGS
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Bring a large pot of water to a boil. Briefly blanch the carrots, then the beans, and reserve. Cook the noodles in the same water and drain well.
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Heat a 12-inch cast iron skillet over medium heat. Add the oil and swirl to coat the pan evenly. Stir in the garlic and ginger. Add the pork, breaking it up into small pieces. When browned, add the soy sauce. Stir in the reserved carrots and green beans. Add the noodles and the sesame oil, oyster sauce, and hoisin sauce. Serve in individual bowls topped with bean sprouts and green onions.
1 cup julienned carrots
1 cup green beans, sliced diagonally into 2-inch pieces
12 ounces Chow Fun noodles or fresh egg fettuccini
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ pound fresh ground pork
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 cup fresh bean sprouts, for topping
¼ cup chopped green onion, for topping
The cast iron skillet works almost as well as a wok for stir-frying. The key to a good stir-fry is to cook it quickly over high heat. It’s important to have all your ingredients ready before you start cooking. Adding the sugar snap peas in the last few minutes adds a tender-crunchy green element. Serve with white or brown rice.
MAKES 4 SERVINGS
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To prepare the sauce, in a medium saucepan over medium heat, cook the coconut milk and chicken broth until hot. Whisk in the ginger, curry paste, and brown sugar. Add the lime leaves, turn down the heat to low, and simmer for 10 minutes.
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In a large bowl, toss the chicken with 3 tablespoons of the vegetable oil and the curry paste. Coat well. Heat a 10- or 12-inch cast iron skillet over medium-high heat. Add the remaining 1 tablespoon oil, then add the sliced ginger and cook for 1 minute. Add the chicken to the skillet, toss, and stir for 3 minutes. Add the mushrooms, bell pepper, and garlic and stir-fry for 3 to 4 minutes.
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Add the coconut sauce to the stir-fried vegetables. Add the cooked chicken and simmer for 5 minutes. Add the sugar snap peas and toss briefly to incorporate. To serve, make a bed of cooked white or brown rice on individual plates, and top each with a portion of the stir-fry and sauce. Garnish with the cashews, green onion, cilantro, and lime wedges, and serve immediately.
SAUCE
1 (14.5-ounce) can unsweetened coconut milk
1 cup chicken broth
1 teaspoon grated ginger
1 tablespoon Mae Ploy Massaman or other red curry paste
1 tablespoon brown sugar
2 kaffir lime leaves or 1 tablespoon freshly squeezed lime juice
STIR-FRY
1 pound boneless, skinless chicken breasts, cut crosswise into ½-by-2-inch strips
4 tablespoons vegetable oil, divided
2 tablespoons Mae Ploy Massaman or other red curry paste
5 slices fresh ginger
1 cup fresh shiitake mushrooms, stemmed and sliced
1 red bell pepper, seeded and chopped into ½-inch pieces
2 cloves garlic, thinly sliced
1 cup sugar snap peas, bias cut in half
GARNISH
½ cup roasted, salted cashews, chopped
¼ cup chopped green onions
¼ cup fresh cilantro leaves
6 lime wedges
This is such an easy recipe: you just have to brown the lamb shanks, add the roasted vegetable topping, and bake. The meat slowly becomes tender, and the vegetables add wonderful flavor. Serving the shanks with spaetzle and fresh asparagus is the perfect way to round out the meal.