Favorite stovetop-to-oven skillet recipes
Recently fascinated with recipes that begin with browning on the stovetop and finish with baking/braising in the oven.
I couldn't attempt this technique at home for ages because my venerable T-Fal and ancient Revereware pans all have plastic handles. But having a good cast iron pan for some time now, I'm playing around with variations on this theme.
I welcome any and all suggestions.
How 'bout it, folks- any favorites you can post?
I like to do duck breasts. Get your duck breast, salt the skin side heavily and leave for about 15 minutes. Get some paper towel and wipe away the excess salt and water, pat the duck breasts dry and season to taste. Heat your pan, chuck the breasts in skin side down for about 4 minutes, then skin side up for 3-4 minutes and then put in a 180 degree (355 fahrenheit) oven for about 8 minutes. That gives me crispy skin and juicy meat every time.
I make steak and pork chops this way and they come out great.
For pork chops I use a bone-in chop (at least a 1 1/2 in.) that has been brined for about an hour, dryed well and seasoned with a mix of finely chopped marjoram, thyme & oregano.
For beef I use a filet (at least 2 in.) or an on-the-bone shell or porterhouse (at least 1 1/2 in.) that has come to room temp for about an hour and seasoned well with kosher salt.
The method is the same for the most part. Pre-heat the oven to 400 degrees for at least 20 minutes; turn the stove on and get an oven-proof skillet very hot; add olive oil and then add the beef or pork. Sear first side for about 4-5 minutes and then, using tongs, sear each edge for 30-60 sec. and then flip it over to uncooked side, add a good pat of unsalted butter to the top and place in the oven for another few minutes - I start checking w/an instant-read themometer at 4 minutes for beef and 6 minutes for pork.
When the beef or pork reaches the temp you like, move to a plate and cover with foil. Let rest for 10 minutes. In the meantime I usually make a sauce from the pan drippings by adding wine or stock to deglaze and then turn off heat and add a knob of butter to thicken.
A couple years ago I made the St. Patrick's Day corn beef & cabbage dinner from stove to oven in a dutch oven and it was a big hit and I learned it from postings on this board.
Roasted Mexican Chicken
B-Less/S=Less Chicken breast
salt and pepper
Favorite jarred or home made salsa
4 Cheese Mexi Mix shredded cheese
Black olives sliced
In oven proof skillet on stovetop put a few tablespoons butter in to melt, toss in salt and peppered chicken and let brown on one side, then flip over to brown on other side.
Pour salsa over the top of chicken, place in 350 preheated oven uncovered and bake until instant read thermometer reads 165, top with the shredded cheese, bake until it melts and bubbles.
On a plate, place a handful of tortilla chips OR a big lug of white rice, put the chicken breast on top of it, spoon the sauce over all and drop sliced black olives over top. Let soak in a minute or two then cut up chicken and each bite has some great flavored sauce over all in each bite of tortilla chip or you've got smothered flavorful rice.
If you eat meat, Smitten Kitchen's Roast Chicken with Dijon Sauce! So, so good.
Another SK stovetop to oven gem is Cauliflower with Almonds, Raisins, and Capers: