August 2016


 

Have you ever thought of roasting fresh corn on your lp/gas grill and adding wood flavouring?

 

Grilled Corn on the Cob Topped with Fresh Parsley

Grilled Corn on the Cob Topped with Fresh Parsley

Our culinary team has produced a two part video series outlining how we did this on the grill!  It is so easy to do, especially this time of year when the corn harvest is abundant!   Add this as a great side to your dinner,  make a wood fired salsa with the corn, freeze the corn for grilling enjoyment in the middle of the winter season.  Unless you are like us and we ate the full dozen just after the grilling and pictures.

Ingredients:

1- gas/lp grill

1-2 dozen ears of corn with husks

8-12 double filet Smokinlicious® wood pieces.  (We used Sugar Maple- any species will work- consult the flavor chart)

1- stick of butter

1/2 cup of fresh parlsey chopped

1 hour of fun grilling time, noise of the corn popping on the grill is free and will excite your guests!

Video one grill set up

Video two the cooking

 

 

BON BAR B Q

SMOKINLICIOUS®

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.

CROSTINI WITH EMBER ROASTED ASPARAGUS

SMOKED ASPARAGUS CROSTINI

SMOKED ASPARAGUS CROSTINI

Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh!  Be sure to visit our series on the ember roasting of fresh asparagus  ( see previous blog) so you can move on to our fabulous recipes.  Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor.  So, here we go!

 

 

With your ember roasted asparagus (see other blog or instagram #smokinliciousasparagus) in hand, you’ll need these additional ingredients:

Ingredient List

Baguette or other small width bread (in a pinch, pita chips will work as well)

Oil for drizzling on the bread slices

8 oz. of ricotta

2 Tablespoons of lime juice

Pimento slices about 2 oz.

Green olives about 4 oz.

Fresh ground pepper

Combining Ingredients

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil – any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden. In a medium bowl, add the ricotta cheese and gentle mix to break

down the cheese to a creamy state.  Dice up the ember roasted asparagus and gently fold into the ricotta with the lime juice.  Add fresh ground pepper to taste.   Set aside the bowl and chop up the pimento and green olive.  Place in a small bowl.

Assembling the Crostini

ASSEMBLING THE CROSTINI

ASSEMBLING THE CROSTINI

Time to assemble all the ingredients!  Take a crostino, spread a thick coating of the ember roasted asparagus and ricotta mixture, and top with the diced pimento and olive.  Once you have a serving tray full, you’re ready to serve!

The saltiness of the olive mixed in with the creaminess of the ricotta, blend so well with the wood-fired asparagus.  Couple this with the crispness of the crostini and you have a perfect match.

Ember roasted asparagus crostini – just one of the wonderful ways to use fresh asparagus this season.

Enjoy!

Bon Bar B Que

Dr Smoke and Team

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’