Read Cast Iron Skillet Big Flavors for Free Online

soften. Sprinkle with the flour and stir to mix into the butter. Add the black pepper, beer, and clam juice. Add the clams, cover, and steam until all the clams are open, 5 to 7 minutes. Serve with a nice loaf of sliced crusty bread.
1 pound manila clams
¼ cup (½ stick) unsalted butter
½ red bell pepper, cut into strips ¼ inch by 2 inches
¼ sweet yellow onion, cut into crescent strips
1 tablespoon all-purpose flour
¼ teaspoon freshly ground black pepper
¼ cup dark beer
½ cup clam juice

meatloaf sliders on brioche
    These perfectly moist mini-sandwiches are also great for lunch, hot or cold. Serve them up on a platter with your favorite beer or root beer. You’ll find pickled jalapeños in the Mexican or ethnic foods section of most grocery stores.
       
    MAKES 10 TO 12 SERVINGS
    •   Preheat the oven to 350°F.
    •   To prepare the meatloaf, combine the beef and pork in a large bowl. In a medium bowl mix together the eggs, milk, and Worcestershire sauce, then add to the meat along with the jalapeño, onion, bread crumbs, salt, pepper, and chili sauce. Mix well. On a cutting board, divide the meat mixture in half and form into two 3-by-8-inch loaves. Place in a 10-inch cast iron skillet. Bake until a meat thermometer reads 155°F, 35 to 40 minutes. Allow the meatloaf to cool for 10 minutes (or refrigerate) before cutting into 1-inch-thick slices.
    •   To prepare the sauce, combine the ketchup, mayonnaise, and relish in a small bowl and set aside.
    •   To assemble, toast the brioche. Spread 1 tablespoon of the sauce on each side of the buns. For each sandwich, use 1 slice of meatloaf and 2 or 3 pickled jalapeños, depending on how much heat you like. Top with a few slices of onion and the other bun half. Serve on a platter.
MEATLOAF
1 pound ground beef
½ pound ground pork
2 large eggs
½ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon finely diced jalapeño
½ cup finely diced yellow onion
1 cup soft fresh bread crumbs
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup Heinz or other chili sauce
SAUCE
½ cup ketchup
1 cup mayonnaise
¼ cup sweet pickle relish
   
10 to 12 small brioche or slider buns
¼ cup pickled jalapeños (optional)
½ sweet yellow onion, thinly sliced

ginger crab cakes
    The ginger and lemon gives these crab cakes a refreshing taste, complementing the crab without overpowering. You can make small 2-inch cakes at parties as an appetizer or larger 4-inch cakes as a main course. We love to serve these with a Japanese curry sauce called katsu ; look for it in the Asian and ethnic aisle of your supermarket.
       
    MAKES 12 CAKES
    •   Preheat the oven to 225°F.
    •   In a large bowl, combine all the ingredients expect the crab and vegetable oil. Fold in the crabmeat. Form into cakes about 1 inch thick. If the mixture will not form a firm cake, mix in 2 tablespoons more mayonnaise.
    •   Cover a baking sheet with layers of paper towels to drain the cakes. Heat 2 tablespoons of the oil in a 10- or 12-inch cast iron skillet over medium-high heat. Gently place 6 cakes in the pan and cook until golden, about 5 minutes on each side, turning the cakes with a spatula. If the pan gets too hot, turn down the heat to medium-low. Transfer the cakes to the paper towel-lined baking sheet and place in the oven to keep warm. Add 2 more tablespoons oil to the pan and cook the remaining cakes.
½ cup mayonnaise
1 large egg, beaten
2 teaspoons peeled, finely grated fresh ginger or ginger paste
¼ cup finely chopped red bell pepper
1 tablespoon finely chopped shallot
1 tablespoon Worcestershire
1 teaspoon lemongrass paste or lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons prepared Dijon mustard
¼ cup thinly sliced green onions
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup finely crushed saltine crackers
½ pound fresh Dungeness crabmeat
4 tablespoons vegetable oil, for frying

scallion pancakes with lemon crème fraîche sauce, salmon,