Spam Breakfast Hash (untried)

 From Back Roads Florida ..

A Florida Cracker friend invited me to go to his family reunion near Hilliard in Nassau County.  After a fun day of feasting and visiting, we spent the night at his Aunt's house.  In the morning she made us a Spam breakfast.  She said her family used to make this a lot in the final years of the Great Depression.  She had a Spam cook book, believe it or not.

12 ounce can of Spam Classic, diced into cubes
2 tablespoons vegetable oil
1 onion, finely chopped
2 large potatoes, peeled and diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon black pepper

In a cast iron skillet, heat vegetable oil over medium heat.  Cook onions 3 minutes, then add potatoes and cook 7 to 10 minutes until nicely browned.  Stir in the Spam, red and green peppers, and cook until thoroughly heated and browned.  Add parsley and pepper.  Poached or fried egg optional.

Pan-Seared Salmon - 1st Cast Iron Prep

We are excited about cooking with/in cast iron skillets. My photo comrade buddy, Eddie Alcorne shared with me the cowboy cooking of Kent Collins - outdoor cast iron cooking. So what the hey - let's give it a try. Conclusion AWESOME!

Ingredients

• 2, 6 ounce salmon fillets skin on
• 1 ½ tablespoons avocado oil
• Sea salt and coarse ground pepper
• Seasoning or your favorite blend
• 2 tablespoons butter divided
• 2 garlic cloves
• 1 sprig thyme coarsely chopped
• 1 sprig fresh rosemary
• 12-15 cherry tomatoes sliced in half
• 1 tablespoon capers (did not have this)
• Juice of half a lemon (forgot this)

Directions

1. Let the salmon sit about 30 minutes to warm up. Pat dry with a paper towel.
2. Score the flesh side of the salmon with a knife about ½-inch deep
3. Spread the slices apart slightly and sprinkle with sea salt and pepper.
4. Turn the fish over and season with seasoning of your choice.
5. Preheat a cast iron skillet over high heat and add the olive oil.
6. When the oil is hot, reduce the heat and place the salmon, skin side down, in the skillet. Press the fillets down and cook for about 2 to 3 minutes (6 mins)
   
7. Flip the salmon over, reduce the heat to medium-low.
8. Now add 2 tablespoons of butter, the garlic cloves, thyme and rosemary.
9. When the butter melts, tilt the skillet and begin to spoon the butter mixture over the top of the filets. Let cook 2 to 3 minutes, basting regularly.
10. Flip the fillets to skin side down and move to one side of the skillet. Now add the tomatoes and stir in the capers (optional).
11. Drizzle the lemon juice on top of the salmon and tomatoes. Cook for 3 -5 minutes or until the tomatoes soften and salmon’s flesh is flaky.
    
12. Place the salmon on a plate and spoon over the tomatoes and capers. Serve immediately. We served with brown rice. 

Check out Kent Rollins Pan-Seared Salmon

Cast Iron Cooking

Background: I have been viewing some YouTube videos about a couple traveling with a camper. This brought back memories of Ginger and my tent and van camping days and the joy of simple outdoor cooking. Cooking was basic but delicious. We simply would take various ingredients and combine, season and cook in one pot or skillet together. 

Those recollections caused me to explore outdoor cooking recipes and ideas ... which led to the joy of outdoor cast iron cooking. So my next learning and activity journey: reacquaint myself with outdoor cooking and specifically explore cast iron cooking. 

First: all about cast iron skillets and the basics
The Absolute Beginner's Guide to Cast Iron Care
Cast Iron Cooking - Care and Cooking Tips

Second: the website that sparked my interest in Cast Iron Cooking Recipes
Backwoods Cooking Channel