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The Skillet Doctor's Cookbook
Recipes Are Like Gold
There's a whole world of uses for cast iron cookware. In this section, we will share some of our favorite recipes using cast iron skillets, grillers, Dutch ovens, and more! We'd like to hear from you too and post some of your favorites—please submit them in the comments section.
Zesty Porchetta
Created by our very own nurse cook-titioner
A special recipe was developed for J. Lohr wine pairing!
- 2 lb boneless pork tenderloin, trimmed of excess fat and silver skin
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons of fresh parsley, chopped (for orzo and topping the tenderloin.)
- 3 tablespoons canola or good high-heat oil
- 1 large shallot, chopped
- 3 cloves of garlic, crushed (for the initial searing)
- 2 medium apples (we used Pink Lady), sliced in medium slices
- 1 medium lemon, use half the juice for the apples
- Zest 1 medium lemon for orzo
- ½ lb. Brussels sprouts, sliced in quarters
- ¼ cup chicken broth
- ¼ cup J. Lohr Seven Oaks Paso Robles Cabernet Sauvignon
1. Rest the tenderloin at room temp, pat with olive oil, and season with salt, pepper, and crushed garlic.
2. Heat 2 tablespoons of canola oil in a cast iron skillet (we used a #11 Griswold 13”) sear until well browned, about 1 ½ - 2 minutes. Flip and repeat searing on all sides. 3. Remove pork from skillet onto platter, cover with foil.
4. Preheat the oven to 375ºF (190 C)
5. Heat the remaining tablespoon of canola oil in the skillet.
6. Add the shallot and toss to coat in the oil. Add the apples and Brussels sprouts. Cook until the apples begin to soften.
7. Pour the broth and cabernet over the mixture and bring to a light simmer.
8. Return the pork to the skillet, on top of the apple, shallot, and Brussels mixture. Spoon the cooking liquid over the pork; if needed, add ¼ cup more chicken broth. Transfer the skillet to a preheated oven.
9. Bake for about 10 minutes, until the internal temperature reaches at least 145ºF (62 C)
10. Meanwhile, prepare your orzo according to the directions on the package.
11. Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
12. Serve over a bed of parsley and lemon zest orzo and the apple, shallot, and Brussels mixture.
13. Enjoy with a lovely pairing of J. Lohr wine.
Saul's BBQ Ribs ala RB
The recipe is pretty simple and makes off-the-bone yummy ribs!
It's a slow one, so be patient and ready to enjoy!
Thanks to our cast iron Facebook community friend Robert B. for this recipe. We've varied it by just a smidge!
We prepared the ribs with a rub and let them sit in the fridge for 1 hour before starting to cook.
Prep Time: 15 minutes
Cook Time: 5 hours
- 1-3 lbs beef or pork ribs (I used a 6 rib slab as a test)
- 1" of water on the bottom of the pan (1 cup?)
- Rub of choice
- Mesquite salt
- 1 tsp Cayenne Pepper
- 12 oz BBQ Sauce to cover ribs (we used Everette & Jones mild recipe)
1. Preheat oven to 275℉
2. In a 5 qt. Dutch oven (#8) or 11" chicken fryer, add the water, and add the ribs.
3. Cover with a cast iron or glass lid.
Set timer for 2 hours
After 2 hours, add your favorite homemade or bottled BBQ sauce.
Make sure there is some liquid on the bottom of the pan.
In 3 hours you'll have the most melt-in-your-mouth ribs you've ever tasted!
We do not have Saul's secret rub recipe to share, but we are always looking to improve our repertoire, so feel free to comment with your favorite recipe!
Enjoy!
Skillet Pizza
This recipe is our favorite Wednesday night excuse-to-hang-out skillet pizza recipe!
Developed with fun in mind, you can alter it as you experiment. The bones will always be consistent. Sometimes, the lovely Ms. V will make her own dough; however, in these crazy times we've opted to purchase our dough from local pizza restaurants that sell balls of their own pizza dough. Check with your local restaurants or bakeries to discover who will do this in your community! Please help out your local businesses!
- #10, 11 or 12 skillet - We use our #11
- (11.75", 12.5", 13-3/8")
- Wooden Spatula
- Pizza Cutter
- Wooden cutting board or counter big enough for your 12" pizza
- Rolling Pin
- Really great oven mitts!
- Pre-made pizza dough*
- Your favorite tomato sauce or
- Homemade pesto
- 1/2 cup Corn Meal
- 1 Tablespoon All-Purpose Flour
- 2 Tablespoons Olive Oil
- 1 Cup Chopped Mushrooms
- 1-1/2 cups chopped goat cheese
- Salt and Pepper to taste
1. Preheat your oven to 400 degrees
2. Coat the bottom of your skillet with the olive oil
3. Add the cornmeal to the bottom of the skillet. This adds a way for the crust to breathe and cook more evenly!
4. Using your counter or cutting board surface, sprinkle the flour and roll out the dough to form a round pizza the size of your skillet. The crust will shrink a bit when cooking, so make sure you cover the whole surface of the skillet edge to edge evenly
5. Place dough in the skillet
6. Add the tomato sauce and/or pesto. Arrange the mushrooms and goat cheese evenly
7. Add salt and pepper to taste
Bake for 30-40 minutes or until you start to smell it! Check to see how the crust is doing! When the crust is almost golden, it's ready!
***REALLY IMPORTANT!!!
Please make sure you take care when taking the hot skillet out of the oven. Remember, cast iron skillets love to keep hot for a long time. Use care and really great oven mitts when removing the skillet from the oven! Your skillet is still 400 degrees!
Let cool on the stovetop for 5-7 minutes.
Carefully remove pizza from skillet and cut on a cutting board.
I DO NOT RECOMMEND cutting your pizza in the skillet! This will damage the cooking surface you've worked so hard to season.
Let us know what you think, how you modify the recipe, and how we can make it better. Enjoy!
Keep Learning
Please check back for more recipes. One of them might be your grandma's!