Kent Rollins’ Favorite Recipes for Cast Iron Cooking

“Comfort comes in many forms, from the clothes we wear to our surroundings and the food we eat.  I think growing up we all have those memories of backyard cookouts, family reunions, and Sunday dinners. It was often a time when family traditions and recipes were served up in hearty portions.  There is just something about those old classic dishes that have been passed down through the generations that do more than fill your stomach; they bring about peace and togetherness.  That is what comfort food is – a sense of contentment brought on by memories of good home cooking. Comfort food is hearty dishes that have not only stood the test of time but that also rekindle a memory with every bite.”

—Kent Rollins, the Cowboy Chef

Here are a few of Kent’s favorite recipes using cast iron.  Find more in his three books.

BREAKFAST

The Perfect Fluffy Pancakes
Prep time: 30 minutes

Ingredients:

• 2 ½ cups all purpose flour
• 6 tablespoons sugar
• 4 teaspoons baking powder
• 4 teaspoons baking soda
• 1 ½ cup milk
• 4 large eggs, beaten
• ¼ cup honey
• 2 teaspoons vanilla extract
• 4 tablespoons unsalted butter
• Butter and maple syrup, for serving

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder and baking soda. Whisk in the milk, eggs, honey and vanilla until smooth.
2. In a large cast iron skillet over low heat, melt one tablespoon of butter. Swirl to coat the skillet.  Working in batches, ladle quarter cups of the batter into the skillet.
3. Cook for three to four minutes, until the batter begins to bubble, then flip over. Continue to cook for another two to three minutes, until the pancakes are a light golden brown. Repeat with the remaining batter.  Serve warm with butter and maple syrup.  Makes about 16 pancakes.

LUNCH

One-Pot Creamy Beef and Macaroni
Prep time: Five minutes

Ingredients:

• 2 pounds lean ground beef
• 2 cups uncooked large elbow macaroni
• 2 cups beef broth
• 1 large white onion, diced
• 4 garlic cloves, minced
• One or two 4-ounce cans chopped green chiles
• ½ cup sour cream
• 4 ounces cream cheese, softened
• 2 cups shredded cheddar cheese
• Salt and pepper

Instructions:

1. In a large cast iron skillet, cook the ground beef until browned, stirring occasionally, about five minutes. Drain the grease and discard.  Return the beef to the skillet.
2. Stir in the macaroni, broth, onion, garlic and green chilies.
3. Cover and bring to a simmer for about 12 minutes, or until the macaroni is tender.
4. Remove the skillet from heat and stir in the sour cream and cream cheese until smooth.
5. Place the skillet over low heat and stir in the cheddar cheese. Cook, stirring occasionally, until the cheese has melted. Season with salt and pepper.  Serve warm. Makes about six servings.

DINNER

Cowboy Cajun Gumbo
Prep time: 40 minutes

Ingredients:

• ½ cup bacon grease
• 1 cup all purpose flour
• 1 white onion, chopped
• 1 green bell pepper, chopped
• 1 cup chopped celery
• 4 garlic gloves, minced
• 4 cups beef broth, warned
• 1 ½ pounds andouille sausage, sliced
• 1 tablespoon hot sauce
• 3 bay leaves
• 1 tablespoon Cowboy Cajun Spice (recipe is below)
• 1 teaspoon dried thyme
• 2 cups white wine
• 2 pounds raw shrimp, peeled and de-veined
• 2 tablespoons Worcestershire sauce
• (Optional) Cooked white rice for serving

Instructions:

1. In a Dutch Oven over medium heat, melt the bacon grease. Slowly sift in the flour and reduce the heat to low.  Cook, whisking constantly, until it thickens and is a dark brown color, about 15 minutes.
2. Increase the heat to medium-low. Stir in the onion, bell pepper, celery, and garlic and continue cooking, stirring frequently, until the vegetables are tender, about 10 minutes.
3. Increase the heat to medium. Stir in the broth and cook for about 10 minutes.
4. Stir in the sausage, hot sauce, bay leaves, spice mix and thyme. Cook for about an hour, stirring occasionally.
5. Reduce the heat to medium low. Stir in the wine, shrimp, and Worcestershire sauce and let the mixture simmer for 30 to 40 minutes.  Remove the bay leaves and discard.  Serve over white rice, if desired.  Makes 6 to 8 servings.

Cowboy Cajun Spice

• 3 tablespoons paprika
• 2 tablespoons sea salt
• 2 tablespoons garlic powder
• 1 tablespoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• ½ tablespoon cayenne pepper
• ½ tablespoon dried thyme

In a small bowl, mix ingredients together.  This recipe makes a heaping half cup and can be used on almost anything!