Delicious recipes with Cast Iron Cookware

Delicious recipes with Cast Iron Cookware

Cast iron cookware is known foods it produces the perfect finish for fried. Many chefs swear by their cast iron cookware to prepare meat and fish the outside with a juicy inside and crispy on the crust. Below is a wonderful recipe for Pan Broiled redfish, in a ten or twelve inch cast iron frying pan or cast iron grill cooked.

PAN FRIED redfish (Snapper or grouper) (Serves 2)

Stainless Steel Cookware Set

2 redfish fillets, (about 0.59 clock and a half poundscleaned fish) 1 cup milk 2 tablespoons Louisiana Hot Sauce 2 tablespoons butter

Creole seasoning (Tony Chachere's or Zatarain are good brands)

1 fresh lemon, cut in half, remove seeds 1 / 4 cup fresh parsley, finely chopped

The fish fillets in a shallow pan, skin side down. Mix Mix the milk and hot sauce and the fish until the fish is just covered. (This can be a little more milk if the fillets are very thick.) Let fillets soak in thisMixture for 30 minutes. Remove the fish on a plate, skin side down with two or three paper towels covered. Discard the milk and hot sauce. With a few paper towels, dab the fish until it is dry. Sprinkle the fillets with Creole seasoning.

With a ten or twelve inches seasoned cast iron pan or flat grill, the pan over medium heat. Add the butter and let melt, watching carefully as the butter burn quickly and easily. When the butter beginsslightly brown, place the fillets in the pan skin side up. Cook the fillets for three five minutes ago. With a spatula, carefully lift the fish to check on the ground and see if it is browned. When the fish is browned and crispy, turn the fillets over with a spatula to finish cooking. Finish cooking the skin side of fish, which may last only 1-2 minutes, until golden brown and crispy. Remove the fish on a plate with the skin side down.

Press half a lemongenerously over the fish fillets. Garnish to taste with freshly chopped parsley. Serve immediately. This is excellent served with buttered grits or rice. Any remaining juices from the pan can be treated on the grits or rice for a memorable evening sprinkled!

Here is a quick and easy pancake recipe that your family crave. These pancakes are actually more like a crepe, thin and very rich and soft. Any type of filling may be related to this cake, and then rolled to form deliciousBlintzes. Fruit fillings, such as cherry, strawberry, blueberry or both sweetened ricotta are mouthwatering. But they are just as delicious served with real maple syrup, the butter is in the pancake, so no need to add additional in the pan or on the table!

Swedish Grandma PANCAKES

3 large eggs 1 / 2 teaspoon salt 2 cups milk 6 tablespoons butter, melted 1 cup flour

With a whisk the eggs, half a cup milk and flourto light, smooth and fluffy. Add the remaining milk, butter and salt, and beat in thoroughly.

With enamel-coated cast iron heat Chasseur's pan, skillet over medium heat. Try the pan by pouring a drop or two of water to the pan surface. If the drop sizzles and jumps the pan hot enough. If it evaporates immediately, it's too hot. Use about a tablespoon of batter per pancake. When small bubbles form on the surface of the pancake, carefully monitor how theybegin to pop. When most of them stuck, it's time to flip the pancakes. Cook for about a minute on this side, then remove pancakes on plates.

Have fun!