Here's a skillet dinner with an Italian twist. Created by Ruth Kendrick of South Ogden, it won her a trip to Tennessee as a finalist in the National Cornbread Festival April 23.
1/3 cup coarsely chopped sun-dried tomatoes, packed in oil2 cups marinara sauce, purchased1/2 onion, slicedOPERATION--The plant has coreless melting furnaces feeding two vertically parted molding lines producing skillets, dutch ovens, fajita pans, charcoal grills, and a variety of bakeware.2 cups Martha White self-rising cornmeal mix1/4 cup fresh slivered basil, dividedSilicone kitchen implements are heat-rated, and some are rated as high as 900 degrees, so they will not soften or melt in the same way as normal plastic. There is also a good range of silicone implements, such as turkey lifters, fish slices, spatulas and cooking spoons, but still not as many as are available in stainless steel.In a medium saucepan, heat marinara sauce and keep warm. Preheat oven to 375 degrees.Enamel is not baked on paint, as many think it to be, but is silica, or glass, that is mixed with pigments and then melted onto the iron surface. The process creates a bond that, while strong enough for normal handling, can chip if given hard knocks. If you drop enameled cookware onto a hard floor, for example, it is liable to chip, but not if you stir the contents with a metal spoon.SOLUTION--Two 5 ton automatic pressure pour systems with Visipour[R] control supplying the iron for two vertically parted molding lines.2 eggsPlastic is excellent in respect of protecting your cookware, but it can be soft and can get even softer when hot. Not only that, but forget to take it off the pot when cooking and you will have given a new meaning to plastic food! The same is true of a plastic spatula or fish slice: these kitchen tools rarely last long without showing signs of a few burns. Which takes us to silicone kitchen tools.BENEFITS--The Visipour[R] automatic pouring system consistently provides a precise pouring profile at the correct metal temperature for the highest casting quality. It also eliminates quality-robbing under-pours and wasteful over-pours while significantly reducing labor costs.2 cloves garlic, minced2 cups buttermilkThe problem with stainless steel is not that it scratches enamel, because it doesn't as long as you are not trying hard to do so, but that if you hit the pan with a heavy stainless implement it might chip. Nevertheless, it is possible to use stainless kitchen utensils for enameled cast iron cookware as long as you are careful, and make sure that you don't knock or drop any implements onto the pan.Fresh basil leaves1/2 cup grated Parmesan Reggiano cheeseMartha White mixes are available locally at Wal-Mart. But, in the Deseret News test kitchen, I used a different brand of corn bread mix and mixed it according to package directions instead of adding the oil, eggs and buttermilk called for in the recipe.Pour one-half of the corn bread mixture in bottom of skillet. Spread with back of spoon to level batter. Spoon meat mixture over top of batter, being careful to avoid the edges. Cover the meat mixture with sun-dried tomatoes and 1 cup mozzarella cheese. Pour remaining batter over the cheese and smooth batter with back of spoon.Tel: 1-800-257-9527 * Fax: 609-267-3537Taking an overall view, when choosing kitchen utensils for enameled cast iron cookware you are likely best advised to use wood or silicone where you can, particularly for stirring spoons and the like, and stainless steel where you must. That is a reasonable compromise, but if you prefer to have a battery of tools hanging from racks on your kitchen wall, then stainless steel looks great but be very careful when using them.1/4 cup chopped red bell pepper1/4 cup chopped green bell pepperEnameling is also a way of creating a barrier between the food and the iron base, and enameled cookware is fairly easy to clean and possesses an acceptable degree of nonstick properties, though you should try to avoid burning food onto the bottom or sides of the pan. If you do, however, enamel is fairly resistant to scratching - much more so that straight cast iron, stainless steel or nonstick Teflon surfaces. It can therefore tolerate scouring better than these other surfaces, but is very sensitive to knocks and bangs that can chip the enamel off the base.Contact: Joe Belsh
Carefully place the hot skillet in the preheated oven and bake for 20-25 minutes, or until corn bread is cooked, sprinkling with remaining mozzarella the last 5 minutes. Remove from oven and garnish with remaining slivered basil and fresh basil leaves. Cut into wedges and serve with warm marinara sauce. Serves 5-6. -- Ruth Kendrick
Author: Valerie Phillips Deseret Morning News
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