Thread: Cast iron?

I decided that I needed a change of pace so I dug some Sea Scallops out of the freezer. After thawing in the frig a little of my seasoning then wrapped in bacon. I usually do them on the BBQ but it was raining and I don't have any kind of overhang or such and I'm not a die hard BBQ'er so---------



Also some steamed asparagus, melted butter infused with a bit of onion and white wine and mashed Yukon Gold Potatoes

That looks really good Roy!!

Originally Posted by Dieseld

That looks really good Roy!!

Twas good! Normally I like to use thin sliced bacon but thick was all I had on hand. It made the wrapping a bit more complicated but not bad. I love the way the bacon insulates the scallops. The bacon comes out nice and crisp and the scallops are like butter in your mouth.

My experience with seafood was very limited growing up. Canned oysters for soup, canned clams for chowder, trout and sometimes salmon fried but never any scallops. Once in the Navy they were served every Friday and always breaded and deep fried. Dad said they were served the same way when he was in the Navy but he never ever tried them/he said they looked like Horse T**d's.

The only problem I see is that you had room for ten or so in the pan........

Originally Posted by 32t

The only problem I see is that you had room for ten or so in the pan........

I just can't eat like I used to and while you can warm the scallops up they just aren't the same so better to fix what will be eaten at a sitting.

Looks good as usual, I have several cast iron skillets that were my great grandmothers.i bet they cooked very well. I cook steaks on mine on occasion.

I decided to get the big Wagner #10 out and heated up. Menu today was a Porter House steak and potatoes with chopped onions fried up on one of the Wagner #6's. I think steaks on a Wagner trump steaks on a Weber any day.

Originally Posted by DZEC

Made this for last Canadian Thanksgiving. Used a preheated 12” cast iron skillet instead of the baking pan as in the recipe. Smelled great, tasted even better. My dinner guests were stealing the slices from the pan before I could get them on a serving plate.

https://www.delish.com/cooking/recip...nbread-recipe/

I'm giving that recipe a go as I write, they are in the oven. I say 'They' as I'm making rolls/muffins instead of a loaf.

I'm sure that I followed the recipe to a T and the batter was very thick/almost cookie dough thick. Was yours like that? Just wondering

I apologize. I had the following recipe on my computer and thought the one on the website was the same. I should have checked before posting it.

FOR THE PUMPKIN CORNBREAD:
* 1 ¼ cups corn meal
* 1 cup (~ 5 oz) all purpose flour
* 1 teaspoons baking powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* 2 eggs
* ¼ cup (about 1 ¾ oz sugar)
* 1 cup pumpkin puree
* 1 cup buttermilk
* 1/8 teaspoon cinnamon
* Pinch of nutmeg
* 1 tablespoon unsalted butter
FOR THE CINNAMON MAPLE BUTTER:
* 2 sticks of butter (1/2 lb)
* 2 tablespoons maple syrup
* ¼ teaspoon vanilla
* 1 teaspoon cinnamon
* 1 teaspoon brown sugar
INSTRUCTIONS
1. Preheat the oven to 425 degrees F.
2. In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the eggs, sugar, buttermilk, and pumpkin puree until well combined. Then, slowly stir in the dry ingredients.
4. Place the butter in a skillet and place in the preheated oven for a minute, or until the butter melts. Take the skillet out of the oven and pour the batter in. Smooth the top with the back of a spoon or a rubber spatula.
6. Bake until golden, about 30 minutes or until a toothpick comes out clean. Let cool 10 minutes and then cut.
7. As the cornbread cools, prepare the butter.
8. In a medium-sized bowl, beat all of the butter ingredients until smooth.
9. Taste and add more cinnamon if desired.
10. Transfer the butter to a container and chill until ready to use.

Looks like something I would do if I was hungry and had many pumpkins to use.

Sort of like Zucchini bread...........