Cast Iron Skillet Big Flavors (17 page)

2 pounds Yukon Gold potatoes, peeled and quartered

¼ cup unsalted butter

½ cup sour cream

Salt and freshly ground black pepper

peppers and roasted sausages with sweet and sour sauerkraut slaw

A cast iron skillet of sausages and another skillet of roasted onions and peppers served with several mustards and French rolls can make an easy meal for a gathering of friends.

MAKES 6 SERVINGS

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  Preheat the oven to 375°F.

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  Swirl 2 tablespoons of the olive oil in a 10-inch cast iron skillet. Arrange the sausage in the skillet and place in the oven.

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  In a second cast iron skillet, arrange the pepper strips and onions and drizzle with the remaining 3 tablespoons olive oil. Place in the oven. Roast the sausages and pepper-onion mixture for 20 minutes, then turn over and cook for another 15 minutes. Serve with the crusty French rolls for guests to fill themselves and with a few spoonfuls of Sweet and Sour Sauerkraut Slaw.

5 tablespoons extra-virgin olive oil, divided

2 pounds Italian sausage

3 red bell peppers, seeded, each cut into 8 strips

1 sweet yellow onion, cut in half and sliced

6 crusty French rolls

Sweet and Sour Sauerkraut Slaw (recipe follows)

 sweet and sour sauerkraut slaw 

Make this slaw at least a few hours ahead, preferably overnight. Store in the refrigerator.

MAKES 6 CUPS

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  Combine the sauerkraut, celery, bell peppers, and green onions in a large bowl and mix well. Whisk together the sugar, oil, and vinegar, and pour over the vegetables. Stir well and refrigerate.

4 cups sauerkraut, well drained

1 cup chopped celery

½ cup chopped red bell pepper

½ cup chopped green bell pepper

1 cup chopped green onions

1 cup sugar

¼ cup vegetable oil

¾ cup white vinegar

SMOKED SALMON HASH WITH TRICOLORED POTATOES

APPLE FRENCH TOAST BREAD PUDDING

ROASTED POBLANO AND CRAB HUSH PUPPIES

GINGER CRAB CAKES

SIZZLING SHRIMP

SKILLET-ROASTED MUSSELS

CHICKEN AND CASHEW RED CURRY

JASMINE TEA–SMOKED SALMON WITH APPLE-BAY SAUCE