Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 46

CrEaMy PeAnUt aNd SwEeT PoTaTo
SoUp
Makes 1½ quarts

A bowl of this rib-sticking soup is just what
a cold fall night calls for.

5 slices thick-cut bacon, chopped
¾ cup chopped green onion
¾ cup chopped red bell pepper
4 cloves garlic, minced
4 cups cubed sweet potato
(about 2 large sweet potatoes)
3½ cups low-sodium chicken broth, divided
1 bay leaf
¾ cup creamy peanut butter
¼ cup heavy whipping cream
2 teaspoons kosher salt
1 teaspoon smoked paprika
¾ teaspoon ground cumin
¼ teaspoon ground black pepper
½ cup chopped salted cocktail peanuts
1 tablespoon hot sauce
Garnish: chopped green onion, chopped
salted peanuts

1. In a large cast-iron Dutch oven, cook bacon
   over medium heat until crisp. Remove bacon
   using a slotted spoon, and let drain on paper
   towels, reserving 2 tablespoons drippings in pot.


2. Add onion, bell pepper, and garlic to pot;
   cook, stirring frequently, until softened, 3 to
   4 minutes. Stir in sweet potato, 3 cups broth,
   and bay leaf; bring to a boil. Reduce heat to
   medium; cook until sweet potato is tender,
   10 to 12 minutes. Stir in peanut butter, cream,
   salt, paprika, cumin, and pepper until well
   combined.


3. Transfer 1 cup sweet potato mixture (without
   bay leaf) and remaining ½ cup broth to the
   container of a blender; purée until smooth.
   Return to pot, stirring until well combined.


4. Bring soup to a boil; reduce heat to medium,
   and cook, stirring frequently, until thickened,
   4 to 5 minutes. Discard bay leaf. Stir in
   peanuts, hot sauce, and half of bacon. Top
   servings with remaining bacon. Garnish with
   green onion and peanuts, if desired. Serve
   immediately. (Soup may thicken over time; add
   more broth to thin, if desired.)

ZeStY ShRiMp aNd PeAnUt RiCe

Makes 6 to 8 servings

A Louisiana-spiced skillet fried rice gets a

burst of peanut fl avor in two forms—creamy

butter and spicy roasted nuts.

1 pound large fresh shrimp, peeled and

deveined (tails left on)

2¼ teaspoons Cajun seasoning*, divided

3 tablespoons unsalted butter, divided

¾ cup chopped red onion

¾ cup chopped red bell pepper

5 cups cooked long-grain white rice

1 tablespoon lime zest

3 tablespoons Worcestershire sauce

3 tablespoons creamy peanut butter

⅓ cup roughly chopped spicy peanuts

2 tablespoons chopped fresh cilantro

Garnish: fresh cilantro

1. In a large bowl, toss together shrimp and
   ¾ teaspoon Cajun seasoning. In a 12-inch
   cast-iron skillet, heat 1 tablespoon butter
   over medium heat. Add shrimp; cook, stirring
   frequently, until pink and fi rm, 3 to 5 minutes.
   Using a slotted spoon, transfer shrimp to a
   large bowl.


2. Add remaining 2 tablespoons butter to
   skillet. Add onion and bell pepper; cook, stirring
   frequently, until softened, 3 to 5 minutes. Stir
   in rice, zest, and remaining 1½ teaspoons Cajun
   seasoning.


3. In a small bowl, whisk together
   Worcestershire and peanut butter; add to rice
   mixture, stirring until well combined. Return
   shrimp to skillet; cook until heated through,
   2 to 3 minutes. Remove from heat. Add
   peanuts and cilantro. Garnish with cilantro, if
   desired. Serve immediately.

*We used Slap Ya Mama Original Blend Cajun

Seasoning.

PeAnUt BuTtEr BaRbEcUe

PoRk ChOpS

Makes 4 servings

The homemade barbecue sauce is also incredible

slathered on a whole grilled chicken or roasted

chicken wings for your next tailgate.

¼ cup plus ¼ teaspoon kosher salt, divided

1 tablespoon plus 1 teaspoon garlic

powder, divided

2½ teaspoons ground black pepper, divided

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

loin rib chops (about 2 pounds)

1 tablespoon vegetable oil, plus more for

brushing grill pan

¼ cup minced green onion

¼ cup ketchup

3 tablespoons Worcestershire sauce

2 tablespoons creamy peanut butter

1 tablespoon fi rmly packed dark brown

sugar

½ teaspoon smoked paprika

⅛ teaspoon crushed red pepper

Garnish: chopped green onion

1. Place a wire rack over a rimmed baking sheet.


2. In a small bowl, stir together ¼ cup salt,
   1 tablespoon garlic powder, and 2 teaspoons
   black pepper. Pat pork chops dry; generously
   season all over with salt mixture. Place
   pork chops on prepared rack. Refrigerate,
   uncovered, for at least 8 hours up to 24 hours.


3. Rinse pork chops under cold water,
   and thoroughly pat dry. Let stand at room
   temperature for 30 minutes.


4. In a small cast-iron Dutch oven or skillet,
   heat oil over medium heat. Add green onion;
   cook, stirring occasionally, until softened, 2 to
   3 minutes. Remove from heat; stir in ketchup,
   Worcestershire, peanut butter, brown sugar,
   paprika, red pepper, remaining 1 teaspoon
   garlic powder, remaining ½ teaspoon black
   pepper, and remaining ¼ teaspoon salt until well
   combined. Keep warm.


5. Heat a large cast-iron grill pan over
   medium-high heat; brush with oil. Working
   in batches, grill pork chops until an instant-
   read thermometer inserted in thickest portion
   registers 145°, 5 to 7 minutes per side, brushing
   with sauce during last 5 minutes of cooking.
   Cover with foil, and let stand for 5 minutes
   before serving. Garnish with green onion,
   if desired. Serve with any remaining barbecue
   sauce.