Cast Iron Skillet Big Flavors (19 page)

6 tablespoons olive oil or other vegetable oil, divided

3 slices fresh ginger

2 medium carrots, peeled, cut in half lengthwise, then in matchsticks with a mandoline, or coarsely grated

1 bunch scallions, white and green parts, cut lengthwise into 3-inch-long strips

6 cups steamed white or brown rice

Creamy Avocado-Cilantro Sauce (recipe follows)

 creamy avocado-cilantro sauce 

MAKES 2 CUPS

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  Combine all the ingredients in a blender and blend until well combined. Pour into a bowl and serve drizzled over the flank steak.

1 avocado

2 cloves garlic

¼ cup packed cilantro leaves

2 tablespoons lime juice

⅔ cup plain yogurt

2 tablespoons mayonnaise

2 tablespoons water

1 teaspoon hot sauce, preferably Crystal or Tabasco

Salt and freshly ground black pepper

tamarind-glazed crab

This crab is a bit messy, but so delicious. The flavors hit all the senses: spicy, sweet, hot, and salty.

MAKES A GREAT APPETIZER FOR 4 PEOPLE

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  To prepare the sauce, place all the ingredients in a small sauté pan and bring to a boil, stirring until the sugar is dissolved and well combined. Turn off the heat and set aside.

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  To prepare the crab, remove the triangular-shaped belly flap or apron. Turn over and remove the outer shell by inserting your thumb between the body and shell at the rear of the crab and pulling the shell up. Remove the gills and roe or “crab butter.” Remove the spongy gills and small paddles (beak) and discard. Break each crab into two pieces: holding the crab body facing up and away from you, force both halves upward, breaking the crab body in half. Pull the crab legs from the body and break each half-body in half again, quartering the body meat. Let the pieces dry completely on a plate lined with paper towels.

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  In a 10- or 12-inch cast iron skillet over medium-high heat, heat the vegetable oil. When hot, add the crab and cook for 3 minutes. With tongs, turn the crab and cook for 3 minutes more. Add the chilies and half the scallions. Add 1½ cups of the tamarind sauce and the garlic, turning several times to coat the crab completely. Serve directly from the skillet or place on a platter and sprinkle the remaining scallions and salt. Provide guests with bowls of warm water, each with a lemon wedge, and plenty of napkins. Serve with extra sauce on the side, steamed rice, and Asian Slaw.

TAMARIND-GINGER SAUCE

4 ounces tamarind paste

1 cup water

⅔ cup hoisin sauce

½ cup oyster sauce

¾ cup sugar

5 slices ginger

GLAZED CRAB

2 whole Dungeness crabs, 2 to 3 pounds each, cooked

¼ cup vegetable oil

1 or 2 Thai bird chilies, sliced down one side and smashed lightly with the flat edge of a knife, retaining the seeds

4 scallions, green and white parts, cut into 3-inch-long strips

2 cloves garlic, minced

½ teaspoon salt

Lemon wedges, for serving

Asian Slaw (recipe follows), for serving

 asian slaw 

MAKES 6 SERVINGS

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  To make the dressing, in a small bowl, whisk together all the ingredients except for the Thai chile. Gently stir in the chile. Allow the mixture to sit for 15 minutes.

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  To make the slaw, in a large bowl, combine all the ingredients and toss well.

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  Remove the chilies from the dressing and discard (if you prefer more heat, transfer a few slices to a cutting board and finely dice before returning to the dressing). Pour the dressing over the slaw and toss well to coat.

NUOC CHAM DRESSING

3 tablespoons lime juice

2 tablespoons sugar

2 tablespoons orange juice

3 tablespoons rice wine vinegar

2½ tablespoons fish sauce

¼ teaspoon sesame oil

1 tablespoon safflower or vegetable oil

½ Thai chile, sliced

SLAW

5 cups Napa cabbage, cut into ½-inch pieces

1 carrot, shredded or julienned

½ red pepper, seeded, cut into thin strips and cut in half

¼ cup chopped, roasted peanuts

3 tablespoons Thai basil leaves, thinly sliced

2 tablespoons fresh cilantro leaves

tinga poblana with beef

We like to use this spicy and flavorful beef as a filling for tacos. Serve in warm tortillas topped with finely shredded cabbage, sour cream, and avocado, and dressed with freshly squeezed lime juice. A chicken variation is also tasty: substitute cooked rotisserie chicken meat for the cooked beef and add 1 cup chicken broth.

MAKES 6 SERVINGS

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  Preheat the oven to 325°F.

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  In a 10- or 12-inch cast iron skillet, heat the oil over medium-high heat and brown the beef. Add the water, cover, and bake until tender, 1½ to 2 hours. Transfer the meat from the skillet. Reserve the broth. Using 2 forks, shred the meat and set aside.

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  In the same skillet, cook the chorizo, onion, and garlic. Add the shredded beef, tomatoes, chilies, oregano, and sugar. Add ¾ cup of the reserved broth and simmer for 30 minutes. Season to taste with salt and pepper. Serve with tortillas, cabbage, avocado, sour cream, and limes.

2 tablespoons vegetable oil

1½ pounds boneless beef chuck, trimmed and cut into 2-inch pieces

1 cup water

½ pound uncooked Mexican chorizo, casing removed

1 cup chopped white onion

3 cloves garlic, chopped

1 (14.5-ounce) can diced tomatoes, drained

2 canned chipotle chilies in adobo sauce

1 teaspoon dried oregano

1 teaspoon sugar

Salt and freshly ground black pepper

12 (8-inch) flour or corn tortillas, for serving

4 cups shredded cabbage, for serving

1 avocado, diced, for serving

½ cup sour cream, for serving

2 limes, quartered, for serving

yakisoba with shrimp and fresh vegetables

Yakisoba means “fried noodles.” The skillet’s wide surface area allows the noodles to fry without stewing. Buying precooked noodles saves a step, and we add the vegetables right at the end so they stay fresh and crisp. The sauce flavors the noodles and is a good balance of sweet and hot, with just a little salt.

MAKES 2 SERVINGS

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  To prepare the sauce, in a small bowl, combine all the ingredients until well blended and set aside.

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  To prepare the noodles, heat a 10-inch cast iron skillet over medium heat. Add the vegetable oil, then add the noodles, breaking apart with 2 forks. Add the water, cover, and cook for 3 minutes. Uncover the skillet and stir in the bell pepper, carrots, cabbage, and prawns. Spoon 4 to 5 tablespoons of the sauce over the top and quickly mix in. Garnish with the green onions and sesame seeds and drizzle the remaining sauce over the top. Serve with soy sauce.

SAUCE

1 teaspoon brown sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon ketchup

1 teaspoon sriracha sauce (optional)

3 tablespoons Worcestershire sauce

YAKISOBA

2 tablespoons vegetable oil

½ pound fully cooked yakisoba noodles (available at large grocery stores and Asian markets)

¼ cup water

½ red bell pepper, cut into ½-by-¼-inch strips

1 cup shredded carrots, blanched

1 cup finely shredded green cabbage

½ pound fully cooked, peeled prawns (26 to 30 per pound), cut into thirds, tails removed

¼ cup chopped green onions, for garnish

Toasted sesame seeds, for garnish

Soy sauce, for serving

seared salmon with roasted tomato, olive, and bacon relish

Summertime gives us an abundance of sweet little cherry tomatoes. These, plus celery and onion, simply roasted in the cast iron skillet, are the base for this flavorful relish, which also goes great with chicken. For a delightful contrast of textures, we suggest the accompaniment of an orange, shaved fennel, and beet salad. The baking time of the salmon will depend on the thickness of your fillet–the general rule is to cook for 8 to 10 minutes per inch of thickness.

MAKES 4 SERVINGS

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  Preheat the oven to 400°F.