The Gourmia® Mini Smoker or any hand held smoker is the perfect equipment for those who want to infuse smoke flavor into raw and cooked foods, beverages, herbs, and spices. Using SmokinLicious® Minuto® or Piccolo® Wood Chips ensures maximum flavor infusion from a clean, 100% bark-free hardwood. Select from 8 hardwood species and combine woods for your owncustomized flavoring.
We are taking a step on the intense side and preparing to smoke pure New York State maple syrup. I am using SmokinLicious® Sugar Maple Minuto® Chips in Size 8. In addition to the smoker and chips, you will need a container to hold the syrup, some plastic wrap and a lighter. Keep in mind, this smoked syrup isnot intended to be used on waffles, pancakes, or french toast due to the intense flavoring. Get ready, for a fun, quick way to smoked maple syrup!
So simple to do, cold smoke generators let you direct the smoke just where you want. With the maple syrup placed in a glass bottle, the tubing of the Gourmia® Mini Smoker or any hand held smoker is inserted into the bottle and then sealed with simple plastic wrap. This ensures that all the smoke vapor produced is contained within the bottle and exposed to the syrup. You can fill the smoke to the level you want – just a little or right up to the top, like we did. Remove the tubing and tighten the plastic wrap or secure the bottle’s cap, and the flavor infusion begins.
Once the smoke is retained within the bottle, we gentle rotate the bottle, turning the liquid within, so that it mixes with the smoke vapor. Remember, the more smoke in the bottle, the stronger the flavor will be as you mix it in. You can see how the amber color of the syrup darkens as it is combined with the smoke vapor. That’s it!
Now, you can take this smoked maple syrup and use it in place of simple syrup for cocktails, add it to marinades and sauces for a balance of flavors that are unique. We will be using this batch in a special maple glaze for pork (see our recipe blog for our recipe and technique).
When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!
This is a very simple salad once you’ve followed our segment on smoking fresh pears. With pears in season during the colder months, it’s a great time to get your serving of greens. So, let’s get started with what you will need for Smoke Pear Salad with Gorgonzola:
2-3 smoked pears (see our previous series on smoking pears)
1/2 cup of Gorgonzola cheese
1/3 cup of extra virgin olive oil
1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using tangerine balsamic vinegar but anything in the citrus line would work well
1 head of lettuce in my case, I am using Boston lettuce
Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad. Now, this is where you need to make some decisions on how you want your salad to look. You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce. I will be chopping my lettuce and cubing my smoked pears. Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola. I’ll be balancing the two out with my vinaigrette.
Chopped Boston Lettuce
Boston lettuce is ideal for forming its own bowl and is an ideal choice for this pear salad. If you want to use the leaves whole, lay 1-2 for a good personal size salad. I am chopping my lettuce for a full side dish platter. Be sure to clean the lettuce and pat dry prior to using. The lettuce, if cut, should be rough cut in order to hold the pears and hold the vinaigrette.
Assembling the Salad:
Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear. Be sure you try to keep the pears in a single layer. Now it’s time to add the Gorgonzola cheese. Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese. It’s that simple! Now you’ll see just how well these colors all work together. Pleasing to the eyes and mouth!
Making the Vinaigrette:
Now that the salad components are plated it’s time to prepare the vinaigrette. I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad. You will need a small whisk as well. First, add 1/3 cup extra virgin olive oil to the measuring cup. Then add 1/3 cup balsamic vinegar – I am using a tangerine infused balsamic vinegar for a citrus flavor to this salad. To the liquids, grind some fresh ground pepper and then whisk until combined and thickened. Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.
Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and Gorgonzola. It’s your choice how much to add but just be sure you get most of the components coated with a bit or you’ll be missing out on the fantastic balance of all the flavors. Smoky depth of the pears, bite of the Gorgonzola, crisp freshness of the lettuce and the tang of the oil and vinegar. A perfect way to get heartiness in a salad while enjoying the benefits of healthiness. Bon appetito!
1 cup of baby kale with stems and membranes removed, washed and dried
¼ cup sour cream or crème fraiche (I prefer the crème fraiche for extra smooth texture in soups)
6 strips of bacon
1 cup broth (you can use chicken or vegetable but water is fine too)
1 medium white onion, diced
Keep in mind, you can keep this vegan but omitting the bacon and cream. For equipment, you will need a food processor or blender, cutting board, chef’s knife, frying pan for the bacon, and soup pot.
Bacon Adds That Special Flavor Touch-Dr Smoke
To start, place a frying pan over medium high heat and allow to heat completely as this will ensure crisp bacon. Add the 6 strips of bacon and cook until well done, about 6-8 minutes. You will want to flip the bacon after the first 3-4 minutes. Take the cooked bacon from the pan and place on a plate lined with paper towels to remove the excess drippings. Reduce the heat under the frying pan to medium keeping the fat renderings from the bacon. To the bacon drippings, add the diced white onion. Cook until slightly translucent.
Smoked Butternut Squash- Yum, Yum Yummy!- Dr Smoke
While the onion is cooking, place the previously smoked butternut squash slices into a food processor or blender and puree until smooth. Don’t worry if you don’t get all the lumps out as this will be processed a second time. Add this mixture to the cooked onion and combine. After 3 minutes, reduce the heat to low and add the ¼ cup of sour cream or crème fraiche, mixing in well to ensure creaminess throughout.
While the onion, squash, cream mixture is simmering on low heat, add 1 cup of baby kale leaves to the food processor and pulse until reduced to fine particles. Add the chopped kale to the squash mixture and combine well. Then remove the mixture from the heat and allow to cool slightly. While the mixture is cooling, chop four slices of the crisped bacon into small pieces. Add to the squash mixture and combine well.
A Velvet Smooth Finish:
Blend to a Smooth Velvety Texture- Dr Smoke
Add the slightly cooled smoked squash mixture to a blender or food processor, and start the machine on a low setting. As the mixture is pureed, slowly add 1 cup of broth to thin out the puree. You may use water if you prefer. You may add additional broth until the consistency is at your preferred level but 1 cup should be about the mark. I like this particular soup to coat a spoon which means it will coat my insides! Take your reduced smoked squash mixture and pour into a soup pot and place on a low setting for about 20 minutes to allow the flavors to marry.
Oh My Gosh! Unbelievably Tasty!- Dr Smoke
Now, ladle this silky, smooth soup into serving bowls and place a small amount of the chopped bacon from the remaining two slices to each serving bowl. As you put this luscious soup into your mouth, your palate will pick up the subtle sweetness of the cinnamon and light smokiness from the stove top smoking process, while the silkiness of the cream provides a balance to the heartiness of the bacon. This is a great way to use seasonal squash and keep those of us in the cold portion of the world warm this winter. Bon Appetito!
Shrimp Smoked with a Hand Held Smoker- Gourmia® Mini Smoker- Dr Smoke
BBQ SHRIMP- INSTANT GRATIFICATION!
The Gourmia® Mini Smoker is the perfect equipment for those who want to infuse smoke flavor into raw and cooked foods, beverages, herbs, and spices. UsingSmokinLicious® Minuto® or Piccolo® Wood Chips ensures maximum flavor infusion from a clean, 100% bark-free hardwood. Select from 8 hardwood species and combine woods for your own customized flavoring.
Minuto® Wood Chips and the Gourmia® unit.
We are going to show the versatility of cold smoke techniques by infusing smoke into some raw shrimp that have been marinated in BBQ sauce. I’m using SmokinLicious® Sugar Maple Minuto® Chips in Size 8. In addition to the smoker and chips, you will need to place your marinated shrimp in a bowl covered with plastic wrap or in a food storage bag, and a lighter. Get ready, for a fun, quick way to fabulous smoked BBQ shrimp, in an instant!
Tip-Using a bag and the smoker unit to infuse the flavor
So simple to do, cold smoke generators let you direct the smoke just where you want. I’ve taken my uncooked shrimp and marinated them overnight in my favorite BBQ sauce. Any sauce will do whether homemade or store bought. I set up my Gourmia® Mini Smoker with Size 8 Minuto® Wood chips from SmokinLicious®, inserting the smoker’s tubing directly into my marinade bag. I seal the bag around the tubing, turn on the smoker, and light the wood chips. As soon as I see the smoke start to the fill the bag, I turn the smoker off, pull the tubing out, and seal the bag completely.
You can leave the smoke sealed in the bag until you are ready to cook the shrimp. Any method of cooking will do – in the pan, baked in the oven, on the grill – whatever your pleasure! So much flavor you will think you just smoked for hours on a traditional smoker. Unlock your imagination and get smoking with SmokinLicious® and Gourmia®!
It’s squash season and that means you have a tremendous variety of product available to do many styles of cooking. How about trying your hand at stove top smoking? Today, I’m featuring the very popular butternut squash. You’ll need a stove top smoker or a cast iron skillet or Dutch oven with an insert pan and lid, Minuto Chips® in Size #4 from SmokinLicious® Gourmet Wood Products, and about 1 hour of time. Be sure you also have a hood vent where you will be using the stove top smoker. Now let’s gather our ingredients and get ready to infuse great wood-fired flavor!
I’ve decided to add a little spice to this smoked butternut squash so here are the ingredients you will need to do this flavor:
And 1 medium size butternut squash
Cast iron does take a bit of time to heat up, so you can start the medium high heat under the stove top unit made of cast iron as you are preparing the squash, so by the time you have everything cut, cleaned and seasoned, the smoking pan will be ready to go.
preparing the squash
Preparing the Squash
In addition to the food ingredients, you’ll also need a small saucepan for melting the butter or you may use a microwave safe bowl and melt the butter in that manner. A chef’s knife, cutting board and vegetable peeler are also needed. First, I cut both ends of the squash off so that I have two flat ends to work with. I then peel all the skin and white skin beneath the peel from the squash until the yellow/orange meat is revealed.
Once all the peel and white skin is removed, I cut the squash in half lengthwise revealing the seeded inside. With a spoon, I remove the seeds and membrane strings. I like to pat the squash dry with a few paper towels to remove the excess water as once this vegetable hits the heat, it will start to steam out the water held in the cell membranes. Now, we’re ready to start slicing the squash into ½” slices. Taking each half, I lie it on the flat side on a cutting board and slice into ½” pieces. I add these to a bowl in preparation for the flavor ingredients.
Spicing Things Up
Now it’s time to add the spices to these beautiful slices. I take about a tablespoon of cinnamon, 1-2 teaspoons of curry powder, a ½ teaspoon of coarse salt and ¼ teaspoon of fresh ground pepper. I then melt 3 tablespoons of unsalted butter. Be sure you simply melt the butter and do not let it go to the brown stage. I then pour the melted butter over my spiced butternut squash slices and mix well. I like to do this part with my hands to ensure everything is mixed well. Now, we are ready to get these beauties on the grill grate of our pre-heated stove top smoker.
cast iron stove top smoker
Stove Top Pan Preparation
Be sure your smoker base pan is clean of any previous wood chips or food scraps. Add the SmokinLicious® Gourmet Wood ProductsMinuto® Wood Chips in the base of the unit, about a handful is needed. I’m using Sugar Maple Minuto® Chips in Size #4 to bring a balance to the squash with my other flavor ingredients. Because I plan to use my smoked squash as an ingredient in other recipes, and squash has a large amount of water naturally in it, I’m using the stove top smoker unit without soaking my chips. This is commonly how stove top smokers are used as the chips will combust easier in the dry state and provide perfect smoke infusion. I also make sure to turn my hood vent “on” to help reduce the smoke aroma.
Fueling Up the Stove Top Smoker
I gently lay each squash section on the grill pan doing the best I can to keep everything from being too crowded. A medium sized squash will fill the pan easily. I then cover the pan and let it cook for about 20 minutes without lifting the lid. Remember, squash contains 94% water weight so once you lift the lid to check the squash slices, you will see the accumulated condensation on the inside of the lid. Do the best you can not to allow the water to pool into the lid and go back into the smoking pan.
You will see the squash slices take on a shiny appearance and soften from the water vaporization and smoke vapor infusion. Depending on what you will use the squash slices for – using them as is as a side dish or in another recipe such as a soup, pureed side dish or even a sauce – will determine how long and how tender they need to be. I like mine to be knife tender but not to the point where they fall apart if picked up with tongs. Notice the condition of my Minuto® wood chips when I finish – perfectly carbonized. In fact, I likely could use them for another batch of squash!
Oh My Gosh! Ready to Please the Palate- Dr. Smoke
With just a handful of Minuto® wood chips in size #4, 1 medium butternut squash, and 1 hour of time, I produced golden, rich flavor with a gently touch of smokiness. Notice the grill marks I still achieved by not fussing with my squash. Using cast iron units allow you peace of mind in knowing the chips are safe so you can walk away and not open the lid. That allows that 94% water to vaporize and give gently crusting to the squash. I’m ready now to take these slices into a recipe that will be extra special and memorable. Find out for yourself how easy it is to smoke on the stove top!
With four select ingredients readily available throughout the year, you can make this flavorful and healthy salad anytime of the year. Perfect on its own for lunch or as a side dish to beef, pork, poultry, and fish, you’ll find your own variations to keep it unique.
Start out by gathering these ingredients:
1 lb. of smoked sugar snow peas (see our previous posting on smoking)
2 mini cucumbers, unpeeled, thinly sliced
½ pint of cherry or grape tomatoes, halved
¼ cup of fresh dill chopped (or use a quality jar dill if fresh is not available)
2 tablespoons of fresh lemon juice
2 tablespoons of extra virgin olive oil
1 teaspoon of lemon zest
Salt & fresh ground pepper
Fresh & Savory Ingredients
Preparing The Salad:
Add the smoked snow peas to a salad bowl. Stir in the cucumbers, tomatoes, and dill. Be sure you stir gently to prevent breaking up the cucumbers and tomatoes. Stirring will allow some of the char flavor of the peas to reach the juices of the cucumber and tomato.
Preparing The Dressing:
In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. You will see the dressing thicken as you whisk. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.
A Quick Whisk
I simply love this salad for a healthy lunch, snack, or as a side to dinner. Feel free to add some additional crunchy items like pumpkin seeds, dried fruits, or even tortilla shell strips. And DON’T FORGET to take a picture of your masterpiece and send along to us at SmokinLicious®.
One of my favorite herbs is garlic due to all the applications garlic has in cooking. One technique that you may not have tried is ember firing the garlic using a wood for flavor and a cast iron skillet for smoke control.
Here’s what you will need to do this technique:
A cast iron skillet – Lodge™ has a great model
Garlic purchased with the stalks on as you’ll need these for presentation and control during the cooking process
An LP/gas grill – any model or size
Ever wonder what else you could do with the cast iron skillet other than fire place cooking? Well, use it to ember roast garlic but on your LP/gas grill! That’s right. We will use the gas grill for fire proof cooking and air control without need for the LP/gas.
Place the iron skillet on the grill grates and prepare to add the wood chips. We will be using Grande Sapore® wood chips from SmokinLicious® Gourmet Wood Products. The species selected is Ash for its ability to produce hot heat level and an even bed of coals. It is one of my favorite hardwoods to use for ember cooking of vegetables because of its coal-ability and mild flavor. You will need a ¼ cube of the chips. Remember, we are developing a bed of coals for this cooking technique so unlit and lit coals will be used.
It’s time to add the wood chips to the skillet! Take the Grande Sapore® Ash wood chips and fill the cast iron skillet. Light the chips using a cooking torch or match but remember not to use any other materials for lighting the wood; no newspaper and certainly no lighter fluid which is petroleum at its best. Once the chips ignite, you need to monitor the depth as you want to end up with a 3-inch depth. That means, add wood chips as need during the buildup of the embers.
Adding the Garlic
Once we reach a depth of embers of approximately 2-3 inches in the skillet, it’s time to add the garlic by placing them on top of the hot embers.
Take the stems and twist the whole garlic so that each garlic head seats completely in the embers. Almost instantly, you will see smoke from the embers all around the outside of the garlic. This is the flavor infusion at the start. It’s now time to close the top of the grill to control the amount of airflow to the embers.
Ember Roasting Cooking Technique
Once the garlic is added to the hot embers, you will see the dry outer covering of the garlic ignite. This is the main reason why the outer covering and stems are left on the garlic heads as its sole purpose is to protect the cloves! You will see the great char coloring on the outside of the garlic. The stems will either fall off and burn or burn off during the roasting process. The entire roasting process will take 45-60 minutes depending on the overall heat level and depth of the embers.
Wood embers ignite garlic
The Break to Garlic Heaven
Now, remove the garlic heads from the pan and allow to cool before the peeling process begins. This is the heavenly part – breaking apart all the charred outer portions and revealing the tenderized, wood charred garlic cloves! Get ready! These beauties are ready to be minced, diced, added whole – just about anything you can think of to add depth of flavor you’ve never experienced before. Now, go on. You know you’re just dying to try this technique yourself!
It’s time to bring your vegetables into grilling season! Nothing beats the smell of a fresh vegetables roasting over wood even on an LP/gas grill. Any time of the year works fine for this technique to get a great char wood flavor in your seasonal or store bought fresh vegetables.
If you want to add special wood flavoring to your LP/Gas grill there are easy steps to follow:
Make sure your grill is clean from any significant grease build up. Remove the grilling grates and determine how much space is between the diffuser and the grilling grate. The diffuser is the plate covering the unit’s gas burner(s). Don’t remove the cover.
Now, let’s set up the wood on the grill. Remove the cooking grates from the grill then strategically place the wood chunks over the heat diffuser. This is the metal piece covering the actually gas burners. If the SmokinLicious®wood chunks are fresh, then you can add them directly to the unit without pre-soaking them. If not, you may want to consider a lite soaking of about 15 minutes. Because I’m cooking lettuce, I am using the chunks in their natural state. However, feel free to consider a pre-soak in liquid with flavoring such as beer, wine or juice.
Wood chunks above diffuser
Now replace the grill grates back on the unit, over theSmokinLicious®wood chunks! Make sure the grates are securely seated back on the unit. If there is a lot of space on your unit between the diffuser and the grate you may want to consider a SmokinLicious®single filet or block item. Now light the unit, set the dials to a low heat setting and bring the unit up to temperature. Say around 180 degrees. Do not overheat the unit.
Romaine Lettuce Preparation
In preparing my Romaine lettuce for this cook, I slice it vertically from stem to head creating two equal size halves. After pre-heating the grill to around 180 degrees, I place the two slices of the lettuce head directly on the grill grates. Let the wood infusion flavor begin!
“Two halves are better than one head”
I position the two halves of the Romaine over the hot spots created by the SmokinLicious®“Double” filet wood pieces which are under the grilling grates. The wood will ignite and begin the charring stage. I recommend bunching the wood pieces together to produce a hot spot on the LP/gas grill to allow for a direct char technique. While I am not using the smoke from the wood, I am still infusing great natural grilling flavor with the wood.
Hot spots are roasting aids
My cooking is taking place with an open lid because I want to char not smoke! It’s important to keep turning the heads so the flavour will be even. At about 1/3 of the time cooking on the grill, I turn the gas completely off and let the flaming wood chunks on the diffuser finish up the final cooking. In this last stage of charring, I brush my clarified butter with chopped parsley and mint baste to the lettuce halves for final flavour and presentation. And, if desired, feel free to drizzle any remaining melted butter mixture to the finish product for a little extra taste kick.
Remember this is a delicate vegetable, not meat so there is no grease to flare up the LP/gas grill. This is another example of why using SmokinLicious®wood chunks on the diffuser and under the grill grates of your LP/gas unit can generate such exceptional wood-fired flavour. Now, get to your grilled Romaine lettuce and ENJOY!
Collage of Smoked broccoli ingredients to finish product-Dr Smoke®
Once you’ve smoked at least one head of broccoli, you’re ready to use it in this wonderfully flavorful creamy dish. Keep in mind, you can make this a vegan recipe by swapping out all the dairy products for comparable vegan ingredients.
For those looking to make this a main meal, add a protein like chicken or turkey. Simply include the pre-cooked protein when you spread the other ingredients into the prepared oven safe dish.
2 cups milk (may use coconut, almond, cashew or 2%)
1-1/2 cups shredded cheddar cheese, divided
1/3 cup Greek yogurt
Preheat oven to 350° F. Lightly oil or spray a 9×13 baking dish
In a large saucepan, add 2 cups of water and 1 cup of quinoa. Cook according to package directions. With roughly 10 minutes left to finished cook, add the diced apple.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Add Panko and cook, stirring constantly, until browned (about 3 minutes); then remove from heat and set aside.
Melt butter in the skillet over medium heat. Whisk in flour until lightly browned. Gradually whisk in milk and cook, whisking constantly until slightly thickened. Stir in quinoa/apple mixture, smoked broccoli, 1 cup of cheese, yogurt, salt and pepper.
Quinoa, Butter and Apples in a skillet
PUTTING IT ALL TOGETHER:
Spread broccoli mixture into the prepared baking dish; sprinkle with remaining cheese. Place in oven and bake until cheese has melted and mixture is warmed through. Sprinkle with browned Panko and serve.
Mixing all ingredients together and putting in baking dish
ADD YOUR PERSONAL FAVORITES:
This recipe can be changed to include some of your other favorites like cubed squash, grapes, cranberries. Or as mentioned earlier, you may add a protein such as chicken or turkey. Simply cook the meat separately in the oven, on the stove top, or on the grill.
You’ll love the balanced smoky flavor of the broccoli with the creaminess of the apple and quinoa. This is soon to be a Fall favorite as you adjust to the cooler temperatures.
Sweet peppers- medium to large size, any color though multi colored ones provide for a better presentation, 10-18 quantity
Building The Fire
My plan is to roast the peppers directly on the embers in my outdoor fireplace. So first, I need to clean out the fire box from any ash and debris. Then I select the hardwood for the actual cooking. I’m going to use Ash wood because it is one of the best hardwoods for producing evenly sized coals and heat level when it burns.
Preparing the bed of embers for the roast
While I am using pieces of the SmokinLicious wood chunks, the Grande Sapore®ash chips will produce the same great results. In fact, use of the Ash Wood Chips will likely save some time as their pre-ground state would allow for quicker coal build up due to their faster burn rate. Remember, the need with ember cooking is to ensure that you have a 2-3” buildup of coals so the cooking process is uninterrupted.
The Ember Bed
I now have a bed of coals establish in the bottom of the fire box. Spread them out to provide a wider cooking area and facilitate an even heat level. I will be increasing the depth of the coal bed over the course of my cook by maintaining a perimeter of newly lite wood product. I would suggest using Grande Sapore® SmokinLicious Gourmet Wood chips for the additions as the bed can be built up much quicker and keep the cooking process moving forward.
Embers spread out and ready for the peppers
Adding The Peppers
Once the Ash Wood develops into a great bed of coals you’ll understand why I love to use Ash Wood for ember cooking. The uniformity of the coal bed is so precise! Remember, Ash tree is part of the olive family of trees so it is known for its mild smoky flavor making it an ideal choice.
Sweet peppers place on the embers to begin roasting
I begin adding my peppers to the embers with the stem and seeds intact. It is so much easier to rid the peppers of its seeds once fully cooked so don’t be concerned about them now. I seat each pepper well into the hot coals to ensure that the base is enveloped in that consistent heat level. As the pepper begin the charring process, you’ll see them wrinkle a bit as this is the sign of the dehydration that takes place in this water rich vegetable.
Ember Cooking Technique
Once the pepper are in place, I allow them to cook and char before touching them. Once I see some char marks develop, I gently rotate each pepper around the coal bed, sliding over some new coals to the cooking area with each rotation.
After about 20-25 minutes of ember roasting, the peppers will begin to tenderize. Remember there is a lot of moisture in sweet peppers so you may even hear them whistle a bit! Feel free to pierce them with a knife to release some water/steam. I like to do that step about ¾ of the way through the cooking process.
see how the peppers are beginning to roast during this unique cooking process
I want to remind you that this ember cooking technique requires a tempered hand but also some attention throughout the cooking process. You will need to rotate the peppers frequently to ensure even char. Remember, our heat generation is developing from the bed of embers and then radiating to the walls of our cooking area as well as the food. Once removed from the heat source, the peppers will have wilted a bit as they enter an immediate change in temperature and humidity.
THE FINISHING TOUCH
Once the peppers are completely charred and tenderized, remove them to a mesh or other tray to cool. Then you can use them in a variety of ways – cut into strips and drizzled with a lite coating of extra virgin olive oil, a hint of salt, fresh pepper and fresh mint. Or, use these beauties whole as a container for a ground turkey, beef, or lamb stuffing that includes fresh ricotta cheese, parsley, a hint of chili pepper flakes, and a topping of fresh mozzarella. The recipe options are endless so start experimenting or look to your favorite cookbook for inspiration!