Southern Cast Iron – September 2019

29 SOUTHERN CAST IRON

RoAsTeD GiNgEr PeArS

Makes 8 servings

A fragrant mixture of spices and a few scoops of

ice cream are all it takes to deliver unforgettable

fl avor with this decadent dessert.

¾ cup fi rmly packed dark brown sugar

¼ cup salted butter, cubed

4 large fi rm Bosc pears, halved lengthwise

and cored

1 cup granola

¼ cup chopped candied ginger

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

Vanilla ice cream, to serve

1. Scrape about 10 hot coals to one side of fi re,
   and place cooking grate about 12 inches above
   coals. Place a 12-inch cast-iron skillet on grate
   and heat for 2 minutes. Scatter brown sugar
   and butter in bottom of skillet; top with pears,
   cut side down. Cover with lid or foil.


2. Cook for 20 minutes, rotating skillet
   180 degrees halfway through cooking to ensure
   even heating.


3. In a small bowl, toss together granola,
   candied ginger, cinnamon, and ground ginger.
   Turn pears, and spoon caramel sauce in pan
   onto fruit. Serve with pan sauce and ice cream.

BlAcK PePpEr aNd PiMiEnTo

ChEeSe BiScUiTs

Makes 8

Prepare biscuits ahead of time, and refrigerate

on a plate covered with plastic wrap until ready

to cook.

2 teaspoons vegetable oil

3 cups self-rising fl our

1 teaspoon ground black pepper

¾ cup cold unsalted butter, cubed

1 cup cold whole buttermilk

1 cup prepared pimiento cheese

1. Scrape about 10 hot coals to one side of fi re,
   and place cooking grate about 6 inches above
   coals. Brush a 10-inch cast-iron skillet with oil.


2. In a large bowl, stir together fl our and
   pepper. Using a pastry blender, cut in cold
   butter until mixture is crumbly. Gradually
   add cold buttermilk, stirring just until dry
   ingredients are moistened.


3. On a lightly fl oured surface, gently knead
   dough 4 times. Roll dough into 14x10-inch
   rectangle, ¼ inch thick. Spread pimiento

HeRb aNd GaRlIc PoRk RoAsT

Makes 6 to 8 servings

When purchasing the roast, ask your butcher to

cut the bone between each rib. Follow these cuts

for the perfect chops when serving.

1 (5- to 6-pound) center-cut bone-in pork

loin roast

6 cloves garlic, minced

2½ teaspoons kosher salt, divided

¼ cup chopped fresh rosemary

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh thyme

2 teaspoons ground black pepper

3 tablespoons olive oil

3 sprigs fresh sage

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 cup dry white wine

Garnish: fresh herb sprigs

1. Prepare a charcoal chimney with about
   35 charcoal briquettes. Place a rimmed metal
   baking sheet on bricks or fl at rocks to lift off
   ground and provide a level cooking surface.


2. Pat pork dry with paper towels. In a small
   bowl, mash together garlic and ½ teaspoon salt
   to form a paste; rub all over pork. Rub chopped
   herbs, pepper, and remaining 2 teaspoons salt
   all over pork.
   
   
   • • KiTcHeN CoNvErSiOn ••
   
   
   
   

Preheat oven to 450°. Place oiled

skillet in oven until very hot, about

5 minutes. Prepare biscuits as directed;

place in hot pan. Bake until golden

brown, about 15 minutes. Let cool

in pan for 5 minutes before serving.

• • KiTcHeN CoNvErSiOn ••
  Preheat oven to 350°. Heat a 12-inch
  cast-iron skillet over medium-high heat.
  Add brown sugar and butter; top with
  pears, cut side down. Transfer skillet to
  oven, and bake until fork tender, about
  15 minutes. Proceed as directed in step 3.


• • KiTcHeN CoNvErSiOn ••

Preheat oven to 400°. Heat oil in a 7-quart

cast-iron Dutch oven over medium-high

heat. Cook pork until browned on all sides.

Add herbs and cover. Place pot in oven, and

cook until a food thermometer inserted in

thickest portion registers 145°, 45 minutes

to 1 hour. Continue as directed in step 6.

cheese onto dough. Fold dough in thirds, like

a letter. Using a 3-inch round cutter dipped

in fl our, cut dough. Place biscuits in prepared

skillet, and cover with lid. Place skillet on grate.

Place 4 to 5 hot coals on lid.

4. Cook until golden brown and wooden pick
   inserted in center comes out clean, 15 to
   20 minutes. Let cool in pan for 5 minutes
   before serving.


5. Once charcoal has started to turn white and
   has a good fl ame, pour 15 to 20 coals onto
   prepared pan. Place a 12-inch cast-iron camp
   oven directly onto hot coals, and preheat for
   2 minutes.


6. Add oil to pan. Using long tongs, place pork
   in pan; sear on all sides, 4 to 6 minutes per side.
   Insert probe thermometer into pork. Scatter
   herb sprigs around pork, and cover with lid. Add
   10 to 15 hot coals over top of lid. (Have a few
   extra pieces of hot coals in your fi re to add, if
   needed.)


7. Cook until a thermometer registers 145°,
   about 45 to 60 minutes. (Change coals if
   ones on the pan or lid are cooling too quickly
   and internal temperature of pork stops rising.)
   Remove from heat.


8. Transfer pork to a serving platter, and let
   stand for 10 minutes. Add wine to pan, scraping
   browned bits from bottom of pan. Serve with
   pork. Garnish with herbs, if desired.