I like to toast nuts and seeds either on a baking sheet in a 300 °F oven until fragrant or
in a cast iron pan until fragrant.
I did the 2nd
part in a cast iron pan over charcoal and the crispy little bits were absolutely like little bits of crispy heaven.
Because the onions are the main ingredient, please take the time to caramelize them properly; this is best
done in a cast iron pan or a dutch oven - something that has some weight to ensure even heating.
I make this
crisp in my cast iron pan, which I like because the crisp bakes evenly and doesn't burn on the edges (I can't always say this about my casserole dish).
When we were children, if the cupboard was bare, spaghetti pie was the meal; made with egg, pasta, garlic, salt, pepper, and sautéed stove
top in a cast iron pan generously olive oiled.
On weekdays, I thaw these 8 hours in refrigerator, then quickly grill /
sear in cast iron pan for dinner.
Chili Chimichurri Steak came to me as a combination of this butter basted steak I did
inside in a cast iron pan (hey, I can't grill outside all the time), and my desire to spread some green stuff all over a gorgeously rare steak.
Now it's time to cook: Place two slices of bread mayo side
down in a cast iron pan that's hot enough to get a good sizzle, but not so hot that the thing burns.
If it isn't snowing where you are (#overit) «roast» the tomatoes on the
grill in a cast iron pan and grill these flatbreads!
right now I use sun flower or pepita seeds (lightly roasted first for
flavor in my cast iron pan) and I add one pear & some carob powder for flavor (not chocolatey, just a bit of goodness).
I used Panko for breadcrumbs and did the whole
thing in my cast iron pan (aside from boiling the collard greens) so less dishes..
Steak and Fritz: A specialty of Chef Jose Mendoza, this USDA Prime Hangar Steak comes from Pechanga's in - house butcher shop and is grilled medium
rare in a cast iron pan to create that perfect sear.
I'm sure they can be baked in the oven, but I lightly fried mine for about 5
minutes in a cast iron pan with a little sunflower oil, turning them occasionally to brown all sides.
Roast the tomatoes, chilies and
garlic in a cast iron pan over medium - high heat or under the broiler until slightly charred on all sides removing them as they are done, about 20 minutes for the tomatoes and less for the chilies and garlic before removing the stems from the chilies.