Cast Iron Skillet Big Flavors (36 page)

Coconut Pecan Frosting,
133

Double Chocolate Fudge Sauce,
137

Sauerkraut Slaw, Sweet and Sour,
78

sausages

Chilaquiles,
6–7

Clams with Sausage, Ham, and Spices,
61

Easy Cast Iron Skillet Cassoulet,
58

Papas con Chorizo,
14

Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
77–78

Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
8–9

Tinga Poblana with Beef,
84

sautéing, tips for,
50

Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy Cucumbers,
39–40

scallops, tips for pan-searing,
50

Scallops with Rhubarb Sauce and Citrus Butter Glaze, Seared,
72–73

Scones, Cheddar Cream,
122

seafood.
See
fish
;
shellfish

Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
75–76

Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
86

Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
72–73

searing

purchasing cast iron cookware for,
xiv

tips for,
50

seasoning cast iron, instructions for,
xiv
,
xv

shapes and sizes of cast iron cookware,
xiv

shellfish

Baked Jalapeño Oysters,
31

Clams with Sausage, Ham, and Spices,
61

cooking methods and tips,
50

Fideus de Gambas,
59

Ginger Crab Cakes,
38

Green Chili Soufflé with Dungeness Crab,
16

Imperial Stout Clams,
36

Quick Stir-Fried Rice with Oregon Bay Shrimp,
109

Razor Clam Kedgeree,
100

Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
34–35

Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
72–73

Shrimp with Smoky Tomato Pernod Sauce on Crostini,
29–30

Sizzling Shrimp,
41

Skillet-Roasted Mussels,
60

Tamarind-Glazed Crab,
82–83

Yakisoba with Shrimp and Fresh Vegetables,
85

shrimp and prawns

Fideus de Gambas,
59

Quick Stir-Fried Rice with Oregon Bay Shrimp,
109

Shrimp with Smoky Tomato Pernod Sauce on Crostini,
29–30

Sizzling Shrimp,
41

Yakisoba with Shrimp and Fresh Vegetables,
85

side dishes,
91–113

Braised Carrots with Citrus Butter,
105

Brown Butter Sage Balls,
103

Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
95

Crispy Red Potatoes,
108

Dad’s Hot Slaw with Bacon,
98

Frizzled Kale and Golden Beets,
101

Golden Curry Cauliflower,
102

Mushroom, Onion, and Kale Tuscan Bread Stew,
107

Peck of Peppers, A,
106

Potato Gratin with Crisp Prosciutto Strips,
99

Quick Stir-Fried Rice with Oregon Bay Shrimp,
109

Razor Clam Kedgeree,
100

Roasted Asparagus with Citrus and Parmesan,
104

Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins,
97

Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta,
111

Skillet-Baked Polenta with White Cheddar,
112

Stir-Fried Green Beans with Ginger and Ponzu,
113

Sweet Potato Gratin with Garam Masala,
96

Tricolored Vegetable Cakes,
110

sizes and shapes of cast iron cookware,
xiv

Sizzling Shrimp,
41

skillets, purchasing,
xiv

slaw

Asian Slaw,
83

Dad’s Hot Slaw with Bacon,
98

Sweet and Sour Sauerkraut Slaw,
78

smoked paprika

Albacore Tuna Cakes with Lemon Parsley Sauce,
42–43

Fideus de Gambas,
59

Golden Curry Cauliflower,
102

Lynn’s No-Bean Chili,
87

Sizzling Shrimp,
41

Smoky Smothered Chicken,
74

smoked salmon

Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
68–69

Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy Cucumbers,
39–40

Smoked Salmon Hash with Tricolored Potatoes,
5

Smoky Smothered Chicken,
74

Smoky Tomato Pernod Sauce on Crostini, Shrimp with,
29–30

Soufflé with Dungeness Crab, Green Chili,
16

Sour Cream Coffee Cake, Blueberry,
17

South African Bobotie,
19

Spaetzle, Brown Butter,
67

Spaghetti Carbonara,
88

spices

Albacore Tuna Cakes with Lemon Parsley Sauce,
42–43

Apple French Toast Bread Pudding,
12–13

Braised Carrots with Citrus Butter,
105

Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
55–57

Chicken and Cashew Red Curry,
65

Cilantro-Mint Chutney,
53

Cinnamon Cream Roll-Ups with Orange Glaze,
131

Clams with Sausage, Ham, and Spices,
61

Fideus de Gambas,
59

Garam Masala,
56

Ginger Chow Fun Noodles,
64

Ginger Crab Cakes,
38

Golden Curry Cauliflower,
102

Grilled Chicken Skewers with Spicy Peanut Sauce,
33

Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
68–69

Lemon Chicken Sofrito,
79

Lynn’s No-Bean Chili,
87

pantry staples,
xvii
,
143

Quick Stir-Fried Rice with Oregon Bay Shrimp,
109

Razor Clam Kedgeree,
100

Salty, Sweet, and Spicy Flank Steak,
80–81

Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy Cucumbers,
39–40

Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
86

Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
72–73

Shrimp with Smoky Tomato Pernod Sauce on Crostini,
29–30

Sizzling Shrimp,
41

Smoky Smothered Chicken,
74