SMALL LODGE CAST IRON SKILLET RECIPES

Steps:

• Place the rib roast on a wire rack and coat with salt. 
• Refrigerate overnight, up to a day.
• Preheat oven to 450 degrees Fahrenheit.
• Puree garlic and shallots, then mix with Dijon, 1 tablespoon olive oil, rosemary, oregano, thyme, and cracked pepper. Set aside. 
• Preheat skillet over medium-high heat for 5 minutes. 
• Remove excess salt from the roast and sprinkle with pepper.
• Add remaining 2 tablespoons of olive oil to the skillet, and sear the roast on all sides, 3-4 minutes per side. 
• Remove the roast from the skillet, add veggies, and toss to coat in beef drippings. 
• Return the roast to skillet and brush with garlic and shallot mixture.
• Place the skillet in the oven and roast for 25 minutes. 
• Lower the oven temperature to 350 degrees Fahrenheit and continue roasting for 1 hour and 35 minutes, about 16 minutes per pound. 
• Roast until an instant-read thermometer reaches 135 degrees Fahrenheit or your desired temperature.  
• Remove from the oven and let rest for 15 minutes before serving.
• Slice and serve atop veggies, spoon over pan drippings, and, if you like, serve with horseradish.

Steps:

• Bring 6 quarts of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the water, then drain.
• Heat a 10.25 Inch Skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat
• Whisk the eggs and the cheese together in a small bowl.
• Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add the spaghetti to the pan and toss.
• Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserve pasta water as desired.
• Seasoned with cracked black pepper and salt. Serve immediately.