Tag Archives: cast iron skillet

under the sea…

Tonight I ventured out of my comfort zone regarding dinner… I am quite adventurous in regards to trying different [sometimes strange] dishes, but one of the areas I am skeptical to delve into is seafood [shellfish is another story]…
I have never been a huge fan, but try once in a blue moon to incorporate these savages of the sea into our meals, and today was the day!
After picking up a beautiful piece of swordfish, it was now the decision of what the hell to do with it… first things first, a seasoning of s&p on each side. While the seasoning penetrated the swordfish, I diced up an onion, fennel and minced some garlic. Once everything was softened, a can of plum tomatoes went into the pan and received quite some destruction! The sauce was coming together, but in many of my dishes some wine needed to make an appearance, along with some chicken stock. As everything started to really get to know each other, a quick taste happened, an extra dash of salt came into play and lastly some briny capers joined in the fun. The chunky sauce now was told to play the waiting game.
Now the swordfish, after sitting aside, was gently placed into a screaming hot cast iron skillet and cooked for roughly four minutes on each side. The center was becoming a beautiful white color and the exterior a gorgeous brown…
As soon as cooked through, it was time to plate and then enjoy! The swordfish was rested high atop the beautiful sauce, garnished with a sprinkle of fresh lemon juice and a hint of lemon zest.
The flavors were incredible and brought everything on the dish to life. Slightly salty from the capers, sweet from the fennel and onion, meaty from the swordfish, while a bit of zip from the fresh lemon… could we be converted?

at a low simmer…
-R

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one pudgie lil’ piggie…

So tonight I felt like a thick, hearty pork chop! Not just any ‘chops’, but nice, thick-cut ‘chops’ stuffed with ground sausage, garlic, provolone, prosciutto and parsley. This beautiful stuffing was generously packed into each side pocket…
To start cooking, I began with a screaming hot cast iron skillet and a touch of olive oil. Into that pan went my beautiful ‘chops’ to get an insanely gorgeous sear! Once both sides were seared, it was into the oven for about forty minutes until the stuffing was cooked through. To prevent drying out the ‘chops’, a nice dash of white wine went into the pan and tight seal of foil on top.
After the cooking commenced, a quick transfer to our plates and all that was left to do was dig into these mammoth cuts of meat… boy not only were those ‘chops’ stuffed!

at a low simmer…
-R

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Soggy outside, but a crispy dinner inside…

Today was a gloomy, wet day which lingered into the evening… to perk everything up a home cooked meal was the perfect remedy!
Boneless, crispy skin-on chicken breast served on a bed of wilted radicchio salad that was tossed with applewood smoked bacon.
I seasoned the chicken with just salt and seared them in an smoking hot cast iron skillet to crisp up the skin. Into the oven to complete the cooking process and it was time to move on to the wilted radicchio salad…
The radicchio was sliced up and tossed around in a pan of the rendered bacon fat until just wilted, but still had a slight bite to it.
The chicken was crispy on the outside; moist and flavorful on the inside, while the wilted radicchio salad was slightly bitter and had a hint of saltiness and smokiness from the bacon…
This dinner shed a bright light on an otherwise dark and soggy day!!

at a low simmer…
-R

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