Black Skillet Friday To me, a recipe is really just a jumping-off point. My sweet potato hash started as a basic potato hash. But we had sweet potatoes in the kitchen, and kale growing in the backyard ... sometimes I fry an egg and put it on top.

Cast-Iron Skillet Cornbread Serves 8


You know what’s better with an egg on top? Everything. — TIM ACOSTA, DIRECTOR OF MARKETING, ROUSES MARKET

WHAT YOU WILL NEED: ¼ pound unsalted butter 1 medium white onion, finely diced

Add the onion, bell pepper and jalapeño to the rendered pork fat in the pan, and sauté the vegetables until tender. Stir in the roasted sweet potatoes and cooked green onion sausage, and place skillet in the oven, uncovered. Bake the hash for 20 to 25 minutes, then remove and sprinkle the cheese over the top. Place skillet back in the oven for another 10 minutes so the cheese melts and the surface of the hash gets slightly crusty. Remove from the oven. Allow to cool for 5 minutes before serving.

15 minutes to cook out the flour taste. You can add a little more turkey stock if it thickens too much. Add the chopped turkey and diced potatoes; stir and season to taste with kosher salt and black pepper. Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes. After 20 minutes, remove puff pastry sheet from freezer and let it thaw while Once the puff pastry is thawed — it should be cold and not sticky — place it on a lightly floured surface and gently roll it out, pinching any split ends back together. Place on top of the cooled filling in the skillet, stretching gently to cover the surface. Brush the top of the puff pastry with the egg wash. Place the skillet on a rimmed baking sheet to catch any spills. Slide the pan on the middle rack of your preheated oven and bake for 20 to 25 minutes, or until the top is deeply golden and the filling is bubbling. Remove from the oven, and let stand for a few minutes to allow it to cool slightly before serving. the filling continues to cool. Preheat your oven to 400° F.

1 bell pepper, finely diced 1 bunch green onions, sliced 2 boxes Jiffy Cornbread Mix, assembled according to package directions but without baking 1 large egg ½ cup milk ½ pound Tillamook Aged Cheddar, shredded HOW TO PREP: Preheat oven to 350°F. Melt the butter in a cast-iron skillet over medium-high heat, then add the onion, bell pepper and green onions. Cook until tender, stirring occasionally. Increase the heat to high, allowing the butter to become extremely hot. Pour the cornbread batter over the hot butter, but be very careful as it will splatter a little. Place the skillet in the preheated oven and bake for 15 minutes. Remove skillet from the oven and sprinkle the cheddar cheese over the top of the cornbread. Return skillet to the oven for an additional 5 minutes. Once the cheese is melted, and a toothpick inserted into the middle of the cornbread comes out clean, remove the skillet from the oven. Allow the cornbread to cool slightly before serving.

Leftover Turkey Pot Pie Serves 8


WHAT YOU WILL NEED: 4 tablespoons unsalted butter

2 tablespoons olive oil 1 yellow onion, diced ½ cup carrots, cut into half moons ½ cup celery, diced 2 teaspoons fresh thyme, picked from stems and chopped 5 tablespoons all-purpose flour 2 cups turkey brothstock (or low-sodium chicken broth) 1½ cups half & half 2 cups leftover cooked turkey, chopped 1½ cups leftover cooked potatoes, diced Kosher salt, to taste Black pepper, to taste 1 sheet of puff pastry, frozen 1 large egg, lightly beaten with a tablespoon of water to make an egg wash HOW TO PREP: Melt the butter and olive oil together in a cast-iron skillet over medium-low heat. Add the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally. Once the vegetables are tender, add the chopped thyme and cook 1 minute. Sprinkle in the flour, stirring until it’s absorbed, then cook for 1 more minute. Continue to stir while pouring in the turkey broth and half & half. Increase the heat under the pan to medium, and stir until thickened. Simmer for 10 to

Grilled Asparagus Serves 8


TIM ACOSTA’S Sweet Potato & Green Onion Sausage Hash Serves 8


WHAT YOU WILL NEED: 2 bunches asparagus

4 tablespoons extra virgin olive oil Kosher salt and black pepper to taste Parmesan cheese, to taste

WHAT YOU WILL NEED: 1 pound Rouses Green Onion Sausage, removed from its casing 1 medium white onion, diced 1 red bell pepper, diced 1 jalapeño, stem and seeds removed, diced 3 large sweet potatoes, peeled, diced and roasted Kosher salt, to taste Black pepper, to taste ¼ pound monterey jack cheese, shredded ¼ pound cheddar cheese, shredded

HOW TO PREP: Heat your grill to medium-high heat, and let it preheat for 10 minutes. Trim the bottoms of the asparagus to remove the fibrous ends. Lightly toss the asparagus spears with the olive oil, salt and pepper. Place the asparagus on the grill perpendicular to the grates so they don’t fall through. Grill the spears until they begin to lightly char. (Asparagus cooks quickly, so don’t leave it on for too long or it will overcook.) Remove the asparagus from the grill and sprinkle with the Parmesan cheese. This allows the cheese to slightly melt and stick to the asparagus spears better. Serve immediately.

HOW TO PREP: Preheat the oven to 350°F.

Heat a cast-iron skillet over medium-high heat. Add the green onion sausage to the skillet and stir until fully cooked. Remove sausage from the pan, reserving fat in the skillet, and set sausage aside.




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