Annual Food & Drink Issue
The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.
Photos by Emily Pérez Long
Kim Kolosvary, Chattanooga
“This recipe evolved from a Spanish tapa dish we started making many years ago. I found similar recipes online and experimented with different ingredients to find new flavor combinations. My family really likes this version. It has a delicious blend of flavors; perfect for an easy, one-skillet meal.” – Kim Kolosvary
Serves 4
First, clean and cut eggplant. Sprinkle with salt, and allow it to “sweat.” This will remove some of the slightly bitter fluid from the eggplant. After 20-30 minutes, rinse under cold water and set aside.
Heat a 12-inch cast-iron skillet over medium heat, then add oil. Once oil is heated, place chorizo, onion, and eggplant in the skillet and cook for about 10 minutes, stirring constantly. The eggplant and onion will become soft. Continue cooking while adding wine to deglaze the bottom of the skillet. Scrape to dislodge any food bits.
Next, add the orzo, chicken stock, and tomato. Stir until all orzo is immersed. Add salt and pepper to taste. Cook on medium heat for 10-12 minutes, and continue to stir occasionally. Once liquid is absorbed and orzo is softened (al dente), add spinach and stir until combined.
Sprinkle with shredded Parmesan cheese. Add salt, pepper, and optional red pepper flakes to taste.
