Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 56

BrIsKeT EnChIlAdAs
Makes 6 to 8 servings

Buy a pound of your favorite smoked brisket for
these saucy, cheese-blanketed enchiladas.

2 tablespoons olive oil
1 large red bell pepper, seeded and sliced
1 cup sliced red onion
1 (15.5-ounce) can black beans, rinsed and
drained
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (15-ounce) can red enchilada sauce,
divided
6 large fl our tortillas
1 pound chopped smoked brisket
2 cups shredded Colby-Jack cheese blend,
divided
Lime wedges and sour cream, to serve
Garnish: fresh cilantro leaves, sliced jalapeño

1. Preheat oven to 350°.


2. In a large cast-iron Dutch oven , heat oil over
   medium-high heat. Add bell pepper and onion;
   cook, stirring occasionally, until tender, about
   5 minutes. Add beans, garlic, cumin, salt, and
   pepper; cook until fragrant, about 1 minute.
   Transfer mixture to a bowl.


3. Spread ¾ cup enchilada sauce in bottom of pan.


4. Divide pepper mixture among tortillas,
   spooning down center of each. Divide brisket
   and 1½ cups cheese among tortillas. Roll
   tortillas around fi lling; place in Dutch oven,
   seam side down. Top with remaining enchilada
   sauce, and sprinkle with remaining ½ cup
   cheese.


5. Bake until hot and bubbly, 15 to 20 minutes.
   Garnish with cilantro and jalapeño, if desired.
   Serve with lime wedges and sour cream.

HoT SaUcE-BrAiSeD ChIcKeN aNd
GrEeNs
Makes 6 servings
(photo on page 52)

Hot sauce and chicken broth combine with collard
greens to make the most delicious potlikker,
perfect for sopping up with a wedge of cornbread.

6 bone-in skin-on chicken thighs
3 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons canola oil
1 pound chopped stemmed collard greens
2 (15.5-ounce) cans chickpeas, rinsed and
drained

2 cups low-sodium chicken broth

¼ cup hot sauce*

5 cloves garlic, smashed

1 tablespoon chopped fresh thyme

Garnish: chopped fresh thyme

1. Preheat oven to 350°.


2. Sprinkle chicken with 1½ teaspoons salt
   and ½ teaspoon pepper. In a large enameled
   cast-iron Dutch oven or braiser, heat oil over
   medium-high heat. Add chicken, skin side
   down; cook until browned, about 5 minutes.
   Remove from pan.


3. Add collards, chickpeas, broth, hot sauce,
   garlic, thyme, remaining 1½ teaspoons salt, and
   remaining ½ teaspoon pepper to pan; cook,
   stirring frequently, just until collards are wilted.
   Return chicken to pan, skin side up.


4. Bake until chicken is golden brown and a
   food thermometer inserted in thickest portion
   registers 165°, 30 to 35 minutes. Garnish with
   thyme, if desired.

*We used Tabasco.

CuBaN-StYlE RoAsTeD PoRk

Makes 6 to 8 servings

Get a head start on dinner later in the week by

saving some of this pork and pan drippings to

make Cuban sandwiches.

1 tablespoon kosher salt

1 tablespoon smoked paprika

1 tablespoon ground cumin

1½ teaspoons garlic powder

1 teaspoon ground black pepper

1 (5-pound) boneless pork loin roast, tied

with butcher’s twine

½ cup fresh orange juice

2 tablespoons fresh lime juice

1 large sweet onion, sliced into ½-inch-thick

rounds

1 large orange, cut into wedges

1 large lime, cut into wedges

1 (24-ounce) bag baby red potatoes

2 large ripe plantains, halved lengthwise and

cut diagonally into 2-inch-thick slices

Garnish: fresh cilantro leaves

1. In a small bowl, stir together salt, paprika,
   cumin, garlic powder, and pepper. Sprinkle pork
   with salt mixture. In a large resealable plastic
   bag, combine pork, orange juice, and lime juice.
   Seal bag, and refrigerate at least overnight or
   up to 1 day.


2. Position oven rack in bottom third of oven,
   and preheat oven to 325°.


3. Place onion in an even layer in a large
   enameled cast-iron braiser. Pat pork dry; place
   pork, fat side up, onto onion. Place oranges and
   limes around pork; cover with lid.


4. Bake for 1½ hours. Uncover and add
   potatoes and plantains. Bake, uncovered, until
   potatoes are tender, about 40 minutes more,
   occasionally basting with juices. Let stand for
   15 minutes before serving. Garnish with
   cilantro, if desired.