Iron City Grill

Instructions

Method

-      Grill fig slices

-      Combine brown sugar and butter in cast iron skillet, and press into bottom of pan

-      Once figs are grilled, layer in the bottom of the pan over brown sugar and butter mixture

-      Combine sugar, flour, baking powder, cinnamon, eggs and pineapple juice, and whisk together until batter forms

-      Stir pecans into batter

-      Pour batter into cast iron skillet over figs

-      Bake in a 350-degree over for 25 to 30 minutes

Ingredients
  • 12 figs, sliced
  • 1 cup butter, melted
  • ½ cup brown sugar
  • 1 cup white sugar
  • 1¾ cup all purpose flour
  • 1½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 4 eggs
  • ¼ cup pineapple juice
  • 2 tablespoons pecans
Instructions

Method

-      Melt butter in a saucepan

-      Press brown sugar into bottom of cake pan

-      Pour melted butter over brown sugar

-      Layer the peach slices over brown sugar and butter

-      In bowl, combine flour, salt, baking powder and cinnamon

-      In a separate bowl, combine sugar, butter, vanilla extract, and whisk together until fluffy

-      Stir in egg

-      Stir 1/3 of the dry ingredients into the butter mixture, and then stir in 1/3 of the buttermilk

-      Continue alternating between the two until all ingredients are combined

-      Spoon butter into cake pan

-      Bake at 350 degrees for 25 minutes

Ingredients
  • 1 cup butter
  • 1 cup flour
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ cup buttermilk
  • 2 peaches, sliced
  • 1 egg
  • 1¼ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cup plus 2 tablespoon butter, softened
Instructions

Method

-      In a heavy bottomed cast iron pot, heat duck fat to 375 degrees

-      Cut potatoes into wedges

-      Drop potato wedges and garlic into heated oil

-      Once fries are almost done remove from oil and place in the refrigerator to cool

-      Before serving, heat oil once again to 375 degrees

-      Drop potatoes and parsley into hot oil, and fry until crispy

 

Ingredients
  • 4 Yukon gold potatoes
  • 3 cups duck fat
  • 1 clove garlic, sliced
  • ½ bunch parsley
  • Salt and pepper to taste
Soy-Glazed Pork Sandwich from Chef William Rogers | 0 Comments
From Soy-Glazed Pork Sandwich, Aired on Fri 12/12
Chef Jeff Henderson, Pork Sandwich, Iron City Grill, William Rogers
Instructions

Method

-      Combine soy sauce, fish oil, sesame oil, brown sugar and sambal in a bowl to make the glaze

-      Place pork belly in a roasting pan, and cover with glaze

-      Cook pork belly in 250-degree oven for 3 to 4 hours, until it starts to fall apart

-      Place cooked pork belly between two baking sheets and set a heavy object on top to press out the fat

-      In a blender, combine, garlic, apples, ginger, water and ¼ cup of leftover braising liquid from the pork to make the coleslaw dressing

-      Toss dressing with shredded cabbage

-      In a separate bowl, combine onion, red wine vinegar, sugar and salt and pepper

-      Once fat is pressed out of the pork, cut the pork into slices

-      Toss pork slices in sweet chili lime glaze

-      Layer pork onto hamburger bun, and top with coleslaw and onions

Ingredients
  • Pork Belly
  • ½ cup soy sauce
  • ½ cup fish sauce
  • ½ cup sesame oil
  • ½ cup brown sugar
  • 3 tablespoons sambal chili paste
  • ½ cup garlic cloves
  • ½ cup diced ginger
  • 1 cup chopped Granny Smith apples
  • ¼ cup water
  • 1 cup shredded cabbage
  • 1 cup sliced red onion
  • ½ cup red wine vinegar
  • ¼ cup sugar
  • ¼ cup sweet chili lime glaze
  • Hamburger buns
  • Salt and pepper to taste
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