Sunday, September 9, 2012

Cast Iron Cooking Continues...

Okay, I'm on a roll with this cast iron cooking on the grill. Not only is it effective when trying to beat the heat in the kitchen, it's also a good alternative for cooking those messy dishes like stuffed peppers. You know how it is when you pan fry them on the stove, they splatter everywhere and you're trying to get the grease streaks off the stove for days.

Voila! Here's my solution...

Yep, stuff those babies and fry 'em up on the grill. They'll brown up nicely and there's no messy cleanup. I served them with tortellini and homemade pesto along with a tomato and cucumber salad.

Oh, and wait there's more. I braised some cabbage and beets in the oven then finished them off on the grill.  If you're a fan of both, you'll love this recipe.

I paired that with sausage and peppers. Yes, those wonderful sausage from Fancy's Market in Osterville, again. I cooked the peppers and onions (lightly coated with olive oil) over medium heat until they started to brown, added the sausage and closed the grill cover for about 15 minutes, then removed the peppers and browned the sausage.  What a combination of flavors.

Braised Cabbage
Serves 4 

Head of cabbage (green or red, although I found the green to be more flavorful)
6-8 small red beets, peeled
1 tablespoon grape seed oil
1 teaspoon red wine vinegar
1 teaspoon rice wine vinegar
1 healthy pinch of Victoria Taylor's Toasted Sesame Ginger Seasoning
1 healthy pinch of sumac seasoning
Salt and pepper, to taste
1/2 cup of organic chicken stock

Remove the outside leaves of the cabbage and cut into quarters. Slice out the inside core of each quarter. Add to a baking dish along with the peeled beets. Add the oil, vinegars, seasonings and toss to coat the vegetables. Allow to marinate all day, turning a few times throughout the process, or leave them overnight in the fridge.

Add the chicken stock and cover the baking dish with foil. Bake in a 350 degree oven for about an hour, or until the vegetables are tender. Remove the foil and cook for another 10 minutes, or just until they start to brown. Remove from the oven and transfer the vegetables to a cast iron pan (pan juices included) and continue to brown them over medium heat on your outdoor grill. 

Note: If you've put your baking dish in the fridge allow it come to room temperature before putting it in the oven as it might break.