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Cast-iron cookware essential for old-fashioned comfort food … |

Cast-iron cookware essential for old-fashioned comfort food …

HUNTINGTON – Take a culinary trip back in time, back to the days of grandma and grandpa, as the seventh annual Cast-Iron Cook-Off takes place Saturday, Oct. 14, at Heritage Farm Museum and Village, 3300 Harvey Rd., Huntington. The event, part of the museum’s Way Back Weekends series, is from 10 a.m. to 3 p.m.

A maximum of 10 teams, which may consist of one to three people, scoop sizzling samples of appetizers, salads, desserts, entrees or side dishes cooked over wood fires in cast-iron cookware of any variety onto plates of hundreds of guests attending the annual event.


Prepared dishes should adapt traditional recipes featuring a local ingredient. All cooking ingredients, utensils, supplies, table covers and cleaning supplies are provided by the teams. Judging begins at 1 p.m. Each team presents one dish for three judges, based on flavor (50 points), use of local ingredients (25 points) and innovative interpretation (25 points).

Teams must provide at least 50 taste samples served in small serving cups provided by the museum. People’s Choice voting continues from 1:45 to 2:30 p.m. The announcement of the winners follows at 2:45 p.m.

The first-place winner receives $300; second place, $200; third place, $100; and the People’s Choice Award, $100.

More information on admission or other events may be obtained by contacting 304-522-1244 or www.heritagefarmmuseum.com.

Using a cast-iron skillet in the kitchen and not over outside wood fire, this recipe is from Cooking with Paula Deen:

OLD-FASHIONED CORNBREAD

4 tablespoons butter

2 cups self-rising yellow cornmeal mix

1/4 teaspoon salt

2 cups whole buttermilk

1 large egg, beaten

Preheat oven to 400 degrees. Place butter in bottom of 9-inch cast-iron skillet, and place skillet in oven to heat. In large bowl, whisk together cornmeal mix and salt. Add buttermilk and egg, stirring just until combined. Remove skillet from oven, and swirl to coat bottom and sides of pan with melted butter. Pour batter into hot pan. Bake 20-25 minutes or until cornbread is golden brown and begins to pull away from sides of pan. Serve immediately.

This dessert is from Taste of the South:

CARAMEL APPLE PIE

6 medium Granny Smith apples, peeled, cored and cut into wedges

1/2 cup all-purpose flour

1/2 cup sugar

CARAMEL

1 1/2 cups sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy whipping cream

2 tablespoons unsalted butter

1/2 (14.1-ounce) package refrigerated piecrust (1 sheet)

Preheat oven to 350 degrees. Toss apple slices with flour and sugar; set aside. In 10-inch cast-iron skillet, stir together sugar, 1/4 cup water, and lemon juice for caramel over low heat until sugar dissolves. Increase heat to high; boil without stirring until mixture is deep amber color, approximately 5 minutes. Remove from heat and add cream. Return to low heat; stir until any bits of caramel dissolve. Add butter, whisking until smooth. Transfer to a medium bowl. Add apples to pan, and top with caramel sauce. Unroll piecrust, and cut into 8 (1-inch) strips to create a lattice top. Lay 3 dough strips over pie, using longer strip in center and shorter strips toward edges. Fold back every other strip to its midpoint. Place a new strip crosswise over unfolded strips. Unfold strips, crossing over new one. Then fold back vertical strips, and place another crosswise strip parallel to first one. Continue weaving in this fashion until you have three crosswise strips on this half of pie. Weave crust on remaining half of pie in the same fashion. Bake until filling is bubbly and crust is golden, approximately 1 hour.

This recipe is also from Taste of the South:

SKILLET PORK CHOPS WITH BROWN BUTTER, GRAVY AND SAGE

1/4 cup vegetable oil

4 (1-inch-thick) center-cut bone-in pork chops

1/2 cup plus 2 tablespoons all-purpose flour, divided

1 teaspoon kosher salt, divided

1/2 teaspoon ground black pepper, divided

8 fresh sage leaves

2 tablespoons butter

1 1/2 teaspoons minced fresh garlic

1 to 11/2 cups whole milk

1 1/2 teaspoons fresh thyme leaves

In large cast-iron skillet, heat oil over medium-high heat. Dredge pork chops in 1/4 cup flour, shaking to remove excess. (You need only light coating, just enough to keep pork chops dry and soak up any moisture.) Evenly sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork chops to skillet, seasoned side down. Brown one side of pork chops, without moving, for 8-10 minutes. Evenly season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Turn pork chops, and continue to cook 8-10 minutes. Remove to dish; cover lightly with aluminum foil. Add sage leaves to skillet; cook until crisp. Remove from pan, drain oil, and set aside. Melt butter in skillet. Add garlic, and cook, stirring often, for 5 minutes. Add remaining 1/4 cup plus 2 tablespoons flour to garlic mixture. Whisk in milk. Whisk constantly until thickened and bubbly; stir in thyme. Return chops to pan, and garnish with crispy sage leaves. Serve immediately.

The following recipe was submitted by Scott Anderson for West Virginia Hometown Cookbook written by Sheila Simmons and Kent Whitaker:

CAST-IRON SKILLET CHICKEN-FRIED STEAK AND GRAVY

1 1/2 cups milk, plus more for gravy

1 egg

2 cups all-purpose flour

Salt

Pepper

Paprika

Red pepper flakes

4-6 hand-size cubed beefsteaks

Oil

Combine milk and egg in bowl. Combine flour, salt, pepper, paprika and red pepper in flat plate or foil pan. Dip cubed steaks in liquid and then dredge in flour mixture, covering well. Cook in hot skillet with oil until golden brown. Remove meat from pan, reserving grease and bits and pieces of meat and flour in skillet. Reduce heat to low. For gravy, pour remaining flour mixture into skillet and stir to lightly brown. (If flour mixture has been used, make more). The more you brown the flour, darker gravy will be. Add milk 1/4 to 1/2 cup at a time, stirring to mix well. Cook over low heat while adding enough milk to make gravy the thickness you like. Add salt and pepper to taste. Plate steaks with potatoes and gravy and side of hot corn on the cob.

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