Liquid Iron Recipes

CAST IRON CLAM CHOWDER

Steps:

• Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
• Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
• Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
• Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

FILET MIGNON RECIPE

Steps:

• Preheat oven to 400 degrees.
• Salt and pepper filets liberally on both sides. (This helps them get a crusty sear!) Let filets sit at room temperature for 30 minutes before cooking.
• Once oven is heated to temperature add oil to a cast iron skillet over medium-high heat. Wait until oil is sizzling to add filets. Cook steaks for 2 ½ minutes per side without moving. Sear the remaining sides for 1 minute total.
• Add skillet with steaks to the preheated oven and cook for 4-5 minutes. Using a meat thermometer measure the temperature of the steaks in the thickest portion to determine doneness.*
• Serve filet mignon steaks with garlic herb butter or caramelized onions and enjoy!

LIQUID IRON

Steps:

• 1. Place the chard, spinach, kale, and tea leaves in a blender with 1 cup of the water. Puree until fairly smooth, for about 1 minute.
• 2. Strain through a fine-mesh sieve into a large pitcher, using a ladle or rubber spatula to extract as much juice as possible. Add the remaining water, stir gently, and serve.

PICKLED VEGETABLES

Steps:

• In a 36oz heat safe jar, arrange the prepped vegetables inside. To assist getting them in the jar, tilt the jar on it's side when adding the vegetables.
• In a saucepan, over medium heat, add in all the pickling liquid ingredients. Heat until kosher salt and syrup is dissolved. Do not overheat, liquid should not boil.
• Carefully pour the pickling liquid into the jar over the vegetables. Place lid on the jar and allow to come to room temperature before placing in the refrigerator.
• Allow to pickle for minimum 3 days before enjoying, preferred is 5 days. Store in refrigerator for 5-6 months.