Tonawanda News

Features

March 18, 2013

HAYNES: Cast-iron and pork a match made in heaven

Tonawanda News — As a native Texan I’m a little ashamed to admit I’d never owned a cast-iron skillet until a couple weeks ago. 

I’ve never made my great-grandmother’s drop biscuits using one. I’ve never fried up some bacon, chicken or other equally unhealthy Southern dish in one, sure to make my tiny apartment smell delicious for hours — or even days.

I was inspired to finally bite the bullet and invest the surprisingly inexpensive $20 on a 12-inch skillet by a frittata recipe I stumbled across recently. I haven’t been able to stop thinking that delicious-looking eggy concoction that seems to be a catch-all for any leftover veggie, meat or cheese you might have hanging around in the fridge. 

Apparently the best way to make a frittata is by using a well-seasoned cast-iron skillet, but I get ahead of myself. This article isn’t about a frittata. I fear my new kitchen gadget isn’t quite seasoned enough to handle eggs, so I decided to tackle a chorizo, pork, poblano sandwich instead.

I came across this recipe on the Series Eats website, but in all honesty, I think you could pretty much wing it. 

Since I was taking the skillet out for a spin for the first time, I used a little more oil than the recipe called for, a suggestion I stumbled upon through the exhaustive Internet research I did before making my purchase. Worked out well for me, though I’ve included only the “normal” amount of oil you should use in the recipe below. 

The result for a slightly zesty — not too hot — sandwich full of flavor. It’s easy to prepare and even reheat, and the use of the cast-iron skillet only complicated things in that I could only barely lift the thing with one hand when I needed to scrap its contents out onto a dish. These things are heavy!

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