Southern Cast Iron - July 2022

102 Pages·2022·86.7 MB·English

SKILLET SHRIMP BOIL
page 84
CONTENTS
July | August 2022
Volume 8, Issue 4
First
FrOm tHe EdItOr 7
Late-summer bliss
CaSt IrOn CuPbOaRd 11
Marquette skillet
ChEf’s TaBlE 13
Greg Collier
sAvOr tHe sTaTe 17
King Ranch Chicken
Next 36
sTiCk tO iT 19
Scrumptious skewers and kabobs
Last
pOtLuCk pLeAsErS 27
SkIlLeT ShRiMp BoIl | BuTtEr BeAn SuCcOtAsH | PeCaN PrAlInE PeAcH CoBbLeR
Crowd-pleasing sides for any gathering 7 3
aSk tHe eXpErT 85
oKrA aNd tOmAtOeS 37 CAST IRON(cid:293)
Roasted peppers
Seasonal vegetables fried, stewed, and more
mAsTeR cLaSs 87
cObBlErS aNd cRiSpS 45
Creamed corn
Warm fruit- and chocolate-fi lled desserts
TrAvElInG SkIlLeT 91
sOuTh’s bEsT fArMeRs’ mArKeTs 55
Rosalie Pareja of @castironskillz
Our top spots to stroll for fresh produce FIRE UP
YOUR
UsE & CaRe 93 GRILL PANS
FOR OUR
tAkE yOuR pIcK oF pEpPeRs 61 KBEASBT-OEVBESR +
SANDWICHES
uNiQuE & aNtIqUe 95
Sweet and spicy peppers snag a starring role
SUMMER'S EEaassiieessttDESSERT:
Oval gem pan
sEnSaTiOnAl sUmMeR sAnDwIcHeS 69 BLUEBERRY-ALMOND CRISP
page 53
ReCiPeS & ReSoUrCeS 97
Gourmet grub for lunch or dinner on th e cover
bRiNg oN tHe bOiLs 77
Blueberry-Almond Crisp page 53
Flavorful takes on a Southern seafood staple
PHOTOGRAPHY BY MAC JAMIESON
RECIPE DEVELOPMENT BY BECCA CUMMINS
FOOD STYLING BY KATHLEEN KANEN
STYLING BY LUCY FINNEY
3 SOUTHERN CAST IRON
PREORDER YOUR COOKBOOK TODAY!
Everyone’s favorite Southern grandmother,
Brenda Gantt, is back with her second
cookbook: Linger Around the Table Y’all.
Mrs. Brenda invites you to sit a spell and
enjoy stories about her life in a small town,
carrying on the tradition of making the most
with what you have. In her new book, you’ll
(cid:403) nd wisdom for living a full life, like the
importance of fostering friendships and
having hobbies that keep you moving.
This new volume contains 100 new
recipes, perfect for when you want to
gather with family and friends and linger
around the table.
Mrs. Brenda’s second cookbook is the
perfect companion volume to her (cid:403) rst, It’s
Gonna Be Good Y’all, which sold out during
presale. Don’t miss your chance to snag a
copy of Linger Around the Table Y’all.
Preorder today!
Follow Brenda Gantt for all of her
inspiring videos:
Facebook: Cooking with Brenda Gantt
Instagram: @cookingwithbrendagantt
YouTube: Cooking with Brenda Gantt
Carrot Cake Blueberry French Toast Stewed Squash Turtle Cheesecake Macaroni Salad
Two Easy Ways to Order
833-839-6871 BRENDAGANTTBOOK.COM 83PBG22
S o u t h e r n
CAST IRON®
July/August 2022 Volume 8, Issue 4
EEDDIITTOORRIIAALL
EDITOR Nancy Meeks GROUP CREATIVE DIRECTOR
MANAGING EDITOR Morgan Crawford Scott Deanna Rippy Gardner
SENIOR CULINARY EDITOR Georgia Clarke
SENIOR STYLIST Sidney Bragiel
ASSISTANT EDITOR Daniel Dubuisson
STYLISTS
SENIOR COPY EDITOR Rhonda Lee Lother Courtni Bodiford, Lucy Finney,
COPY EDITOR Adrienne Davis Mary Beth Jones, Lily Simpson
EDITORIAL ASSISTANT Eleanor Fetzer CONTRIBUTING STYLISTS
Christina Brockman, Kathleen Varner
CREATIVE DIRECTOR/PHOTOGRAPHY
Mac Jamieson TEST KITCHEN DIRECTOR Laura Crandall
SENIOR PHOTOGRAPHER FOOD STYLISTS/RECIPE DEVELOPERS
John O’Hagan Aaron Conrad, Becca Cummins,
Katie Moon Dickerson, Kathleen Kanen,
PHOTOGRAPHERS
Megan Lankford, Leah Nicole Perez,
Jim Bathie, Steve Rizzo,
Vanessa Rocchio, Izzie Turner
Stephanie Welbourne Steele
CONTRIBUTING PHOTOGRAPHER TEST KITCHEN ASSISTANT/PREP COOK
Chloe Gebacz
Art Meripol
SENIOR DIGITAL IMAGING SPECIALIST
Delisa McDaniel
DIGITAL IMAGING SPECIALIST Clark Densmore
DIGITAL MEDIA ADMINISTRATIVE
MARKETING DIRECTOR Kristy Harrison DEALER PROGRAM MANAGER Janice Ritter
SENIOR ONLINE EDITOR Courtney duQuesnay ADMINISTRATIVE ASSISTANT/EDITORIAL
DIGITAL DESIGNER Stephanie Lambert Hope Martin
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Southern Cast Iron ISSN 2572-7052 is published bi-monthly by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. 1-888-411-8995. The cover and contents
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PINEAPPLE BARBECUE
CHICKEN
page 92
From th e Editor
SUMMER
EVERL AS T I NG
I
t’s no secret that this is my favorite time of year. The bright summer
sun beckons us all out of the kitchen to bask in its goodness, and
I look forward to my annual adventures to local you-pick farms
and gardens. To me, this is the season synonymous with a rainbow of
colorful dishes and fun-fi lled get-togethers with family and friends.
That’s where our new issue of Southern Cast Iron comes in.
We’ve lined up everything you need to complete any potluck or party.
For the main course, grab your grill pans and give mouthwatering
kabobs like our Teriyaki Chicken Meatball Skewers or Jerk-Spiced
Pork, Peach, and Green Tomato Kabobs (both on page 23) a try. And
whether on a picnic, by the pool, or at the beach, everyone loves
a good sandwich. We’ve got you covered with our BLFGT (Bacon,
Lettuce, Fried Green Tomato), Double-Decker Grilled Veggie Panini,
and more starting on page 69.
Round out your plates with delectable sides such as our Summer
Squash Slab Pie and Butter Bean Succotash (both on page 36), then
serve up a sweet fi nish with one of the fruity cobblers and crisps
starting on page 45. The Blueberry-Almond Crisp (page 53) is my
personal favorite to make after a day of picking fresh berries that are
still warm from the sunshine—with a mandatory scoop of ice cream
on the side.
All this deliciousness and much more are waiting within these
pages, so put on your shades and head outdoors to dive into this
scrumptious edition of Southern Cast Iron. Happy cooking!
NNaannccyy MMeeeekkss
EEddiittor
For daily cast iron recipes, tips, and stories you don’t want
to miss, be sure to follow us on social media, and show us
your cast iron pride by using #southerncastiron. @southerncastiron @southerncastiron @castironsouth
7 SOUTHERN CAST IRON

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