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Food52This salad, or the idea of using halloumi croutons comes from cooking for a very good friend who has a very real glutton allergy. I was casting around trying to figure out how to make a crouton that he could eat and halloumi somehow came to mind. When you crisp halloumi in a non-stick or cast iron pan, or on the grill, it crisps the edges and makes it an incredibly satisfying, salty, gluten-free, crouton.CookingLightThe salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish. To get the fish skin good and crisp, be sure to forgo a nonstick skillet in favor of a stainless-steel or cast-iron one; reach for a 12-inch skillet (or larger) so the fish doesn't get overcrowded—or cook in 2 batches if using a smaller pan. Serve with grilled fresh corn, sliced avocado, and a margarita for an easy, fast, elegant dinner.Food.comMy husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on food.com. The World Is Your Steak...so to speak.Food and WineLast summer, I had the good fortune to travel with my partner to Croatia. We spent two weeks traversing the coastline of Croatia, where, in a cinderblock cabin surrounded by olive trees outside the Istrian town of Pula, Croatia, we got a lesson in how to make Croatia’s most prized dish, peka. Peka is the name for both the bell-shaped, domed cooking vessel made of cast iron and the meal that is prepared in it. The process for making peka is ancient and involves placing the pan over a bed of glowing coal embers and scooping more embers on top of the domed lid to create an oven-like environment where meats or seafood and vegetables are slow-roasted inside.Our teacher was Nikola of Eat Istria, and our day began at the market in Pula, where Nikola led me and my partner from stall to stall to collect ingredients. We were asked if we preferred lamb necks or veal chops. Perhaps octopus? We chose lamb, and that meant a stop at the vegetable stand for potatoes, carrots, onions, and garlic to accompany.At the cabin, we prepped the ingredients with minimal fuss, roughly cutting the carrots and onions, leaving the potatoes and garlic cloves whole, and layering them in the base of the dish with the lamb on top so the fat and juices would baste them throughout cooking. We plucked needles from a handful of rosemary sprigs snipped from the yard and doused the whole thing in white wine and a luxurious amount of extra-virgin olive oil that created a heady sauce of sorts in the bottom of the dish.As Nikola built a campfire on the side of a stone wall, he explained that we would wait for the fire to die down and then surround the peka with the residual ashy embers. These small chunks of coal produce just the right amount of heat to slowly cook the meal over the course of an hour or two. Once the embers were ready, we carried the weighty peka from the kitchen to the bed of coals and opened some local wines to while away the afternoon, patiently awaiting our one-pot feast.A waft of scented steam roared from the pot as Nikola lifted the dome to reveal the gloriously browned lamb necks. We peeked in and spied potatoes and carrots that were so dark in spots they were nearly burnt, but in a good way. The olive oil at the bottom was still bubbling and spitting as we gathered around the weathered wood table under a vine-covered pergola.Many of the homes we saw in Croatia had an outdoor fireplace for live-fire cooking—a centerpiece of the home, where meals are still made and families still gather. We spent the next few hours lingering at the table, talking about life in Croatia, politics, food—and most of all, wine. The large peninsula of Istria where our meal took place makes up Croatia’s northern coast; it is known for its gastronomic riches, including some of the best wines in the country. We tasted broody reds made from indigenous grapes like Teran, Refosco, and Borgonja and complex whites made from Malvasia. These regional varieties all matched perfectly with the meal, naturally, and we found the offerings from Piquentum particularly good.That experience inspired me to cook over a fire more often this past year. It makes me feel more connected to the elemental act of preparing food and sharing it with others, and it satisfies the soul the way no modern method can. For convenience, I’ve adapted this recipe to be prepared using a charcoal grill, as well as using your oven. But if you have the time, I encourage you to lean into tradition: build a fire, and settle in for a long, slow roast. It will be an experience neither you nor your guests will soon forget.Food52It may not sound like the most intuititive dish but this homely recipe originating from Emilia-Romagna is one that should be part of your repertoire. It's not an elegant, dinner-party dish, but it is a comforting, homely dish, perfect for a family dinner or a night in – and the leftovers are even better. It is a dish that should be rushed; give it time but also don't let it out of your sight – milk has a tendency to reach a point where it evaporates quite quickly. Much like buttermilk chicken or yogurt marinades, cooking meat in milk gives you wonderfully tender results. The lactic acid present in milk tenderises the meat, making it juicy, sweet and also being a good vehicle to carry other flavours. As the milk comfortingly bubbles away for hours, it begins to curdle, turning into a ricotta-like mass, becoming nutty and flavoursome after all the mingling with the onion, garlic and prosciutto. All the classics of Italian cuisine include this dish and there are different ways to make this, with slightly different results. Pellegrino Artusi instructs to cook the milk until it boils away completely. Elizabeth David has the milk reduced until there is just “a small cupful of all the delicious little bits of bacon and onion.” David nominates coriander seed, majoram, basil or fennel, ground, as a rub to spice up the pork. Others may use bay leaf, sage or rosemary. A peeled zest of lemon rind commonly appears. Artusi doesn't even mention any herbs but keeps his simple: pork and milk accompanied by bread, grilled over a fire, to soak up the saucy bits. Marcella Hazan's Bologna style maiale al latte is as simple as Artusi's – no herbs, no garlic. As essential as you can get. She adds the milk bit by bit, allowing it to cook down each time to a nutty, caramel colour before adding more. A must for cooking this dish is a heavy-bottomed cast iron pan or casserole pot for nicely even, slow cooking. Avoid nonstick pans. You just won't get the goodness that comes from the onion and ham browning on the bottom of the pan. Traditional recipes use loin but shoulder – a relatively cheap cut – will result in a much more tender meat with this style of cooking. This recipe is largely influenced by Elizabeth David's recipe from Italian Food (1954).Food52I love grilled lemons, and I have been looking for new ways to use them. They provide the brightness of lemon juice, plus the deep bittersweet flavor of the charred lemon rind. I first put this recipe together to dress up some chicken and roast beef sandwiches, but I would use it on grilled meats and fish, mixed into to a grain salad with some feta, or on crostini with goat cheese. The mix of herbs is flexible (no need to go out and buy 5 different bunches!), but I like bright, fresh flavors in this dish, so I've stuck primarily with herbs that have those flavors. Don't be afraid to get the lemons good and charred - not only do you want that charred flavor, but you also want to make sure they're thoroughly cooked. Balcony-less city dweller that I am, I have only tried this with a grill pan, but a real grill (with a grate fine enough to hold the lemon slices), George Foreman grill, or even a cast iron skillet would all probably work as well.Apr 15, 2019 · Cast-iron grill pans are great alternatives if you don't have outdoor space. Here's everything you need to about how to grill indoors.
May 12, 2022 · Most grill pans are heavy and heat evenly — just like a reliable cast-iron pan. Cons: No charcoal, no wood chips, no outdoorsy flavor. Often, we find the double burner style pan fits awkwardly over our gas stove grates and the middle can become a cool (er) zone.
Oct 25, 2024 · Seasoning and Care Tips: Seasoning a Cast Iron Skillet: Apply a thin layer of oil to the skillet and heat it in the oven at a high temperature to create a protective layer. Repeat this process several times. Cleaning a Grill Pan: Use a soft sponge and warm, soapy water to clean the grill pan. Avoid using abrasive cleaners or soaking it for ...
- Greek Bison Burger. Burgers and grills are a match made in heaven, but you can achieve the same effect with a cast-iron grill pan on the stovetop. While we’re mixing things up, why not sub out the ground beef for bison and make this Greek bison burger?
- Grill Pan Flat Iron Steak with Chimichurri. Craving juicy, grilled flat iron steak in the dead of winter? This grill pan flat iron steak with chimichurri can be made inside AND delivers all the same flavor.
- Orange Rosemary Sirloin Tips with Broccoli Rabe. You can bring tang and tenderness to your steak tips with just a few key ingredients, just follow this orange rosemary sirloin tips with broccoli rabe recipe.
- Grilled Yogurt Marinated Chicken Thighs. You’ve never tried tender and juicy chicken until you’ve had it marinated in yogurt, like these grilled yogurt marinated chicken thighs.
Jul 23, 2024 · One versatile option that every home cook should have in their arsenal is a cast iron grill pan. This heavy-duty pan is perfect for cooking everything from juicy steaks and succulent burgers to colorful veggies and even delicate seafood. But how do you make the most out of your cast iron grill pan?
Apr 28, 2023 · Enameled cast iron reaches high temps and is easy to clean. Short handle makes pan comfortable to hold. Comes in an assortment of colors. Cons. Expensive. Heavy.
Apr 17, 2023 · Using a cast-iron skillet on your grill opens up new possibilities for summer dinners. We're sharing tips and tricks for grilling with a cast-iron pan, as well as our favorite recipes for sides, mains, and even dessert.
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