4 Scallions, white parts and 4 inches of green tops
4 to 6 (6-ounce) salmon fillets with skin attached
Salt and ground black pepper
2 tablespoons vegetable oil
1 tablespoon of Asian sesame oil
3 garlic cloves, minced (I used 1/2 teaspoon garlic powder)
2 tablespoons grated fresh ginger
1/2 cup sweet Thai chile sauce
1/4 cup firmly packed light brown sugar
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 to 2 tablespoons freshly squeezed lime juice
Dice white parts of scallions and put in a bowl for later. Chop green part of scallions on a diagonal and save for later.
Rise and dry the salmon fillets. In a 12″ skillet heat the vegatable oil on medium / high heat.
Sear the salmon fillets with skin side up for 4 minutes. Turn filets over and cook until salmon is translucent.
Take salmon out of the skillet and cover with aluminum foil. Wipe out the skillet and add the sesame oil, garlic, ginger and white part of scallions. Cook for 1 to 2 minutes over medium / high heat. It will start to smell amazing. Add the chili sauce, brown sugar, soy sauce and vinegar. Mix until it becomes the consistency of a syrup.
Serve salmon with glazed brushed on top. Add green tops of scallions to each fillet.
Credit: “The New Cast Iron Skillet Cookbook” page 166
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27