DIAMOND HOME CAST IRON SKILLET RECIPES

Steps:

• For the sausages with apples and onions, sauté the onions in olive oil and butter over medium heat
• Season with salt, pepper, bay and thyme and let soften 7 to 8 minutes
• Add the apples, nutmeg and lemon and cook until apples are tender-crisp and onions are light golden, another 8 minutes
• In a cast-iron skillet, add sausages and pierce casings in a few places with a fork
• Add about ⅛ inch of water to pan and cook away liquid at rolling simmer over medium-high heat
• Spray with a bit of oil when liquid evaporates and crisp and brown the casings
• Add the onions and apples and beer or stock to lift drippings
• Serve with mustards and Charred, Spiced Cabbage Wedges (below)
• Listicle: 12-Inch Cast Iron Frying Pan For the cabbage dressing, heat oil in pot over medium and render bacon (if using)
• Add the shallots and garlic and let soften a few minutes
• Remove from heat and whisk in vinegar, brown sugar and mustard
• For the cabbage, preheat a cast-iron skillet over medium-high heat, spray the cabbage with the oil and char a few minutes on each side of the wedges
• Season with salt, pepper, carraway, cumin and paprika
• Spoon the dressing over the wedges and top with parsley to serve

Steps:

• Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
• While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve. 
• Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
• Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.