Recipes by Marcus Stone
20 recipes
Pan-Roasted Heritage Pork Chops with Blistered Muscadines & Bourbon-Thyme Pan Sauce
Thick-cut heritage pork chops seared to a mahogany crust in cast iron, finished gently in the oven, and basted with thyme butter. Served with a deeply savory pan sauce of bursting sweet muscadine grapes, charred shallots, Kentucky bourbon, and a secret splash of fish sauce to tie the sweet and smoky richness together.
Cast-Iron Caramelized Honeycrisp Apple & Cornmeal Breakfast Skillet Cake
A golden, tender heritage breakfast cake studded with crisp autumn apples caramelized in brown butter and warm sorghum syrup. Baked in a screaming-hot cast-iron skillet, it boasts shatteringly crisp cornmeal edges, a plush buttermilk crumb, and a crown of spiced, tender fruit.
Cast-Iron Skillet Cheddar Grits with Sage Pork Sausage, Blistered Tomatoes & Runny Eggs
Slow-simmered, stone-ground yellow grits folded with sharp white cheddar and butter, baked right in a sizzling cast-iron skillet alongside savory sage sausage and blistered tomatoes. Finished with farm eggs cradled directly into the warm grits for an irresistible, soulful Southern morning skillet.
Cast-Iron Crispy Collard Green & Andouille Fritters with Comeback Sauce
Crisp-edged, tender-centered skillet fritters packed with braised ribbons of collard greens, spicy andouille sausage, and sharp white cheddar. Shallow-fried to golden perfection in a screaming hot cast-iron skillet and served alongside a tangy, Creole-spiced comeback sauce for the ultimate Southern lunch.
Slow-Braised Sorghum & Dark Ale Beef Brisket with Glazed Autumn Roots
Slowly cooked until spoon-tender in a velvety braising liquid of dark ale, rich sorghum syrup, and a secret splash of fish sauce, this Sunday supper brisket is the definition of comfort. Sweet roasted carrots and earthy parsnips soak up every drop of the savory pan jus for a meal that begs for a crowd around the table.
Cast-Iron Seared Catfish with Creamy Stewed Butter Beans & Charred Scallion Butter
Crisp-crusted, spice-rubbed catfish fillets seared hard in screaming-hot cast iron, nestled over a bowl of velvety, bacon-simmered heirloom butter beans. Finished with a spoonful of nutty pan-basted butter brightened with charred scallions, fresh lemon, and a subtle dash of fish sauce, this dinner bridges deep Lowcountry roots and refined Southern craft.
Cast-Iron Sweet Potato Crust Quiche with Smoked Bacon, Mustard Greens & Sharp Cheddar
Crisp, caramelized shredded sweet potatoes form a rustic, golden crust in a screaming-hot cast-iron skillet. Filled with a velvety buttermilk egg custard studded with smoky thick-cut bacon, tender peppery mustard greens, and sharp Southern white cheddar, this showstopper brings heritage Sunday morning warmth to the breakfast table.
Cast-Iron Country Ham & Biscuit Breakfast Strata with Charred Leeks & Sharp Cheddar
Crisp-edged, tender day-old buttermilk biscuits soak up a rich savory custard studded with salty ribbons of seared country ham, caramelized leeks, and sharp white cheddar. Baked in a screaming-hot cast-iron skillet until puffed and golden with irresistible crunchy corners, this morning centerpiece brings fine-dining technique to a revered Southern tradition.
Cast-Iron Spatchcocked Roast Chicken with Schmaltz Biscuit Croutons & Charred Mustard Greens
A whole spatchcocked chicken roasted at high heat in cast iron over a bed of torn day-old buttermilk biscuits and sweet shallots. The biscuits fry in savory chicken schmaltz until shatteringly crisp on the bottom, then get tossed with tender mustard greens, tangy cider vinegar, and a chef's splash of fish sauce.
Cast-Iron Fried Green Tomato BLT with Charred Scallion Pimento Cheese
Thick slices of tart green tomatoes dredged in stone-ground cornmeal and skillet-fried to golden perfection, stacked high with thick-cut bacon, crisp bibb lettuce, and a house-made charred scallion pimento cheese spiked with sharp cheddar and a quiet dash of fish sauce. It's the ultimate Southern midday comfort, balancing tangy crunch with smoky, creamy indulgence.
Crispy Skillet-Fried Heritage Pork Cutlets with Hot Pepper Jelly Glaze and Shaved Collard Slaw
Golden, cracker-crisp heritage pork cutlets shallow-fried in a hot cast-iron skillet and brushed with a spicy pepper jelly glaze. Served alongside a vibrant, quick-pickled shaved collard slaw with a quiet dash of fish sauce, this is the ultimate soulful midday meal.
Cast-Iron Seared Catfish with Spiced Pecan Brown Butter & Stone-Ground Grits
Crisp, golden-crusted catfish fillets seared hard in cast iron and bathed in a nutty, thyme-flecked pecan brown butter with an unexpected splash of fish sauce. Served over velvety, sharp white cheddar stone-ground grits, this dish captures the soul of Lowcountry fine dining grounded in Atlanta supper-table warmth.
Pot Likker & Bourbon Braised Lamb Shanks with Glazed Turnips
Slow-braised until spoon-tender, these rich lamb shanks simmer in a soul-stirring jus infused with bourbon, dark sorghum, and aromatic turnip greens. Finished with a nutty benne seed and lemon gremolata, it is quintessential Southern heritage cooked with refined technique.
Cast-Iron Spiced Sweet Potato Dutch Baby with Bourbon-Sorghum Drizzle & Toasted Pecans
Puffed dramatically high with caramelized edges, this skillet Dutch baby captures the warm soul of my grandmother's sweet potato pie in an airy morning bake. Drizzled with warm bourbon-sorghum syrup and toasted Georgia pecans, it turns any Saturday morning into a celebration.
Stone-Ground Cornmeal Morning Spoonbread Soufflé with Honey-Pepper Bacon & Whipped Cane Butter
A feather-light yet soul-satisfying Southern breakfast classic, this stone-ground yellow cornmeal spoonbread puffs like a soufflé while keeping its velvety, custard-like center. Paired with crispy black-pepper and honey-glazed bacon strips and luscious whipped cane butter, it delivers the ultimate heritage morning comfort.
Cast-Iron Skillet-Roasted Beef Brisket with Smothered Vidalias & Bourbon Pan Gravy
Slow-roasted directly in heavy cast iron, this brisket develops a deeply lacquered, peppery bark over a bed of melting Vidalia onions. A splash of bourbon and a touch of fish sauce give the rich pan gravy an unforgettable depth that honors traditional Southern Sunday dinners with a chef's refinement.
Cast-Iron Roasted Bone-In Chicken Breasts with Sweet Apples, Melted Leeks & Cider Pan Jus
Succulent, bone-in split chicken breasts rubbed under the skin with herb butter, seared golden, and oven-roasted over tender leeks and crisp apples. Finished with a luscious, cider-steeped pan jus carrying my signature splash of fish sauce, this dish elevates everyday Sunday chicken to fine dining comfort.
Cornmeal Skillet-Fried Catfish with Heirloom Tomato & Pickled Okra Relish
Crisp, golden cornmeal-crusted catfish fillets fried in a screaming-hot cast-iron skillet, paired with a lively, juicy heirloom tomato and pickled okra relish spiked with fish sauce. It's an honest midday Southern lunch that honors fish camp traditions while giving the palate a vibrant, savory lift.
Cast-Iron Seared Lamb Shoulder Chops with Pepper Jelly & Mint Pan Sauce
Thick bone-in lamb shoulder chops seared hard in screaming-hot cast iron until deeply caramelized, then basted in browned butter and aromatics. A lightning-fast pan sauce spiked with hot pepper jelly, tart cider vinegar, fresh garden mint, and a whisper of fish sauce brings sweet, tangy, savory balance to every bite.
Cast-Iron Seared Bone-In Ribeye with Bourbon Red-Eye Pan Sauce & Blistered Pole Beans
Thick-cut bone-in ribeye seared in smoking-hot cast iron, basted with herb butter, and draped in a glossy bourbon-chicory red-eye pan sauce with an unexpected umami kick. Served alongside charred late-summer pole beans toasted with heirloom benne seeds, this is Sunday supper elevated to white-tablecloth glory.