Cast Iron Revisited

Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.

  1. MKZ

    MKZ Member

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    :D:D:D:D:D
     
  2. Bushman5

    Bushman5 Member

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    no stove should be that clean.
     
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  3. Bushman5

    Bushman5 Member

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    1/4 size potjie pot, just enough for 1 person - tablespoon of butter, handful of sourdough bread chunks, 5 eggs, half a stick of 10 year old aged cheddar (chunked).

    heat up the potjie hot and drop in the butter, spoon around the sides of the pot. Crack an egg, add some sourdough bread chunks and cheese, then repeat with all the ingredients. Put the lid on and bake in oven or put charcoal top and bottom

    remove the lid and broil at 550 for 1 minute to crisp the cheese on top. Add salt, pepper, salsa (or hot sauce). Serve in the little potjie (don't burn your hands!)

    can be made in tiny cast iron dutch oven too! or cast iron fry pan with lid on

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  4. Strigidae

    Strigidae Moderator Staff Member

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    My dog did that to mine a few months back.
     
  5. Hawkeye5

    Hawkeye5 Member

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    I hope you had a beer to wash all that down with.:cool:
     
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  6. anrkst6973

    anrkst6973 Member

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    I saw this pop up on BCUSA cast iron thread, thought it might be helpful for anyone in the market for a potjie.
     
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  7. MKZ

    MKZ Member

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    Some more of my clean stove top for you guys.

    Dinner for tonight and school tomorrow!
    95BC959A-63CD-4EA7-BCB5-B20C3793484A.jpeg
     
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  8. Bushman5

    Bushman5 Member

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    in the 3/4 size Potjie pot tonight:

    Ox-Tail, Lamb Shoulder, Beef Steak spicy Trinchado with red wine and black olives.

    Its a combination dish , Beef Trinchado, and Ox-Tail Potjie (pronounced poik-ee in Dutch Afrikaans), with a little lamb shoulder thrown in for good measure. I didn't follow any of the recipes much.....just used them for guidance.....omitted a lot of the ingredients like cream and the brandy etc....

    major ingredients:

    Beef boneless cross rib simmer steak, Lamb shoulder, Beef Ox-tails, 2 bulbs garlic, 2 lemons (grate the rind), rosemary, red wine (I used South African wine), large onion, chunked, thai peppers, coarse chopped, leave seeds in, olive oil, salted butter, flour, ground cumin/coriander, sea salt, black pepper.

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    Leave the Ox-Tails whole, but chop the beef and lamb into big thick chunks. Expat Cleaver for the win on this.......

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    get your Potjie pot or dutch oven HOT and drop in a cup or two of EVOO

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    while the Potjie / Dutch Oven is heating up hot.....dredge all the meat in flour, black pepper, cumin/coriander & sea salt

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    brown the meat well in the Potjie/cast iron pot. once browned WELL, remove with tongs and place in cast iron pan in the oven, under the broiler (Med heat) ...liberally douse with Worcestershire and soy or teryiaki sauce.

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    chop the onion, garlic & Thai peppers into chunks

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    add a healthy fist-full of fresh gathered Rosemary (dried on the stalk is fine too!)
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    Scrape the Potjie with a metal spoon and work the Ox-Tail onto the bottom of the Potjie, followed by the lamb and beef.



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    Last edited: Mar 2, 2019
  9. Bushman5

    Bushman5 Member

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    add all the meat

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    grate a lemon and get at least 2 tablespoons lemon (lime too!) ZEST (peel) . Add the can of olives.......and the salty juice! IMG_3899.JPG IMG_3900.JPG

    time for the red wine. In honor of Potjie cooking, and its Dutch Afrikaans heritage, I chose a South Africa Dutch Afrikaans red wine. IMG_3901.JPG IMG_3902.JPG
    running out of Potjie room......so much meat! pour that wine in until it barely covers all the meat. Have a taste or 3 for yourself! you have earned it!
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    now SIMMER for 1 to 3 hours..........depending on the meat cuts.......OX Tail takes a long tie

    MORE
     
    Last edited: Mar 2, 2019
  10. anrkst6973

    anrkst6973 Member

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    I would #1- throw you under an avalanche. #2 steal your cast iron. #3 adopt your house panthers # 4 eat your cooking with wild glazed eyed abandon. Sheesh. You're killin me man!! :D
     
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  11. Bushman5

    Bushman5 Member

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    I can come to your home and cook......for the low price of $500 a month plus room & board (im fine with a barn or shed) , you buy groceries and BEER, and I get to play LOUD old school rock, hair metal and heavy metal and maybe a lil Cypress Hill super LOUD while doing so......I promise I am super entertaining while prepping/cooking food! I only use cast iron cookware.
     
    Last edited: Mar 2, 2019
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  12. Bushman5

    Bushman5 Member

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    2 hours later.....mm mm mm mmm

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  13. anrkst6973

    anrkst6973 Member

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    Not cast iron, but close! ;) ...."that the saints might preserve the good folks over in Tennessee "...yep.
     
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  14. anrkst6973

    anrkst6973 Member

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    We've talked about seasoning a pan I think, people like different things though...here a handy dandy chart on oils and fats for ya'll. Borrowed from some folks who are near to religious about their cast iron.
     
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  15. Bushman5

    Bushman5 Member

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    Crisco - 490 deg!

    Pretty much all I use.
     
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  16. anrkst6973

    anrkst6973 Member

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    I went and got a can of Crisco just for this, spent a whole day boiling hot water and 490f conditioning/re-doing all my pots. While in the midst of all this smoke I found the #2-6qt potjie on sale....if they still have one on payday it is mine! :D
     
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  17. Hawkeye5

    Hawkeye5 Member

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    Got a horse shoe trivet so had to cook some pork loin fiesta's.
    [​IMG] [​IMG][​IMG]
     
    Last edited: Apr 19, 2019
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  18. Hawkeye5

    Hawkeye5 Member

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  19. Hawkeye5

    Hawkeye5 Member

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    [​IMG][​IMG][​IMG][​IMG][​IMG] it was good.
     
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  20. Hawkeye5

    Hawkeye5 Member

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    [​IMG] sorry i left this one out.Yes I do cook with socks and flip flops.:eek:
     
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