Cast Iron Pan Roasted Chestnuts On A Stovetop Recipes

CAST IRON PAN-ROASTED CHESTNUTS ON A STOVETOP

Steps:

• Score your chestnuts. See pictures and instructions further up in article.
• Turn temperature on stove burner to medium heat (5 on our stove). Place all ingredients in pan with lid on.
• Cook covered for 10 minutes, shaking pan every minute, so nuts cook evenly and don't cook to much on one spot. The water also helps ensure even heating by steaming/boiling them and preventing them from drying out too much.
• At the end of the initial 10 minutes cooking with the lid on, the water will boil out/evaporate, and the inside of your pan will start getting a bit smoky. The nut shells will start to get a bit charred which creates the slight smoke, replicating the smoky flavor of an open fire! Shake the pan constantly at this point to keep things from getting too smoky or setting off your indoor fire alarms.
• Uncover pan. Stir nuts and/or shake pan constantly while uncovered on heating element for 2 minutes.
• Remove pan from heat, and place lid back on pan. Let nuts cool for 5 minutes with lid on. The nuts will continue to slowly cook as they cool down as long as the lid stays on. The lid also helps trap some of the moisture.
• After 5 minutes, remove lid and let the chestnuts cool down to eating temperature. You can even serve them in the cast iron skillet you cooked them in for a unique presentation.
• Another alternative is to let the nuts cool down, then remove them from their shells before serving. However, in our opinion that's not quite as authentic to the original roasted chestnuts of yore, which were served shells-on. Plus, serving the chestnuts shells-on makes for a more involved dining experience by forcing those eating them to slow down and talk, rather than wolfing them down.

ROASTED CHESTNUTS

Steps:

• Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
• Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for 15 minutes total.
• Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.

CAST IRON POT ROAST

Steps:

• Preheat the oven to 375 degrees.
• Season roast with steak seasoning.
• In a cast iron pot with a tight fitting lid sear the pot roast well.
• Add the rest of the ingredients.
• Mix up the sauce ingredients and pour over meat and veggies.
• Cover, and bake for 3 hours.
• Remove veggies and meat to a warm platter and thicken the sauce as desired.
• Sprinkle the parsley over the plated meat and veggies and pass the sauce.