Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette it is a superb recipe to entertain your guests palette

Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette it is a superb recipe to entertain your guests palette

We are going French with a Galette that is simply out of this world.  With ember fired zucchini we previously cooked on our charcoal grill with straight wood, this is one recipe worth making any time of year.  Get 2 zucchini ember cooked and prepare yourself for the ultimate in wood fired flavors featuring summer zucchini!

Gather the Ingredients

For our galette, there are two separate ingredient lists needed; one for the pastry and one for the galette’s filling.

For the pastry:

1-1/4 cups flour, chilled in the freezer for 30 minutes

1/8 teaspoon salt

8 tablespoons cold butter, cubed

¼ cup sour cream

2 teaspoons lemon juice

¼ cup ice water

For the filling, you will need

2 ember fired zucchini sliced into ¼ inch thick rounds

1 tablespoon + 1 teaspoon olive oil

1 garlic glove, minced

½ cup ricotta cheese

½ cup grated Parmesan

¼ cup shredded mozzarella

1 tablespoon slivered basil leaves

Egg Wash: 1 egg yolk and 1 teaspoon water combined

Don’t Let the Word Pastry Scare You

Pastry is the first step and our recipe is very simple, so no need to get scared by the word “pastry”.  For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.

Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined.  Be sure not to overwork the dough.  Now refrigerate for 1 hour.

Cheesy, Creamy Goodness

While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.

First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling.  Next, mix the ricotta, parmesan, and mozzarella cheeses together.  Add one teaspoon of the garlic oil and season with salt and pepper.  You can set this mixture aside as you wait on the dough to finish chilling.

Next up, get the rolling pin at the ready, as the dough will be rolled into the galette shape.

Perfect Balance Comes Together

With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette.  Place the dough on parchment lined baking sheet.  Spread the ricotta mixture over the dough leaving a 2-inch border.  The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil.  It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.

With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top.  Time to fold over the dough to trap all the filling inside the pastry while it cooks.  A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time.  Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray.  That will guarantee a consistent color to our galette.

So Good, You May Not Want to Share

With the smoky, char flavor of our coal fired zucchini, the creamy filling of 3 cheeses plus basil and garlic oil, it doesn’t get any better than this!  Our buttery galette pastry adds that sweet undertone that perfectly balances out the flavors.

Whether you serve this as an appetizer, snack or even a lunch or entrée, you’ll love how the zucchini becomes the star without tasting overly smoked.  Feel free to add a side of marinara sauce for an acid kick.

We would love to hear about your version of this recipe or even learn what you do with coal fired zucchini!  Leave a comment, like us, and subscribe, as we bring you recipes, tips, techniques, and science behind wood fired cooking technique.

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EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Prep Time: 16 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 26 minutes

Category: Appetizer/Vegetable

Cuisine: French

Yield: 4-6 servings as an appetizer, 2-3 as a meal

Smoky, cheesy goodness wrapped up in pastry featuring ember cooked zucchini

Ingredients

  • 1-1/4 cups flour, chilled in the freezer for 30 minutes
  • 1/8 teaspoon salt
  • 8 tablespoons cold butter, cubed
  • ¼ cup sour cream
  • 2 teaspoons lemon juice
  • ¼ cup ice water
  • 2 ember fired zucchini sliced into ¼ inch thick rounds
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 garlic glove, minced
  • ½ cup ricotta cheese
  • ½ cup grated parmesan
  • ¼ cup shredded mozzarella
  • 1 tablespoon slivered basil leaves
  • Egg Wash: 1 egg yolk and 1 teaspoon water

Instructions

  1. For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.
  2. Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined. Be sure not to overwork the dough. Now refrigerate for 1 hour.
  3. While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.
  4. First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling. Next, mix the ricotta, parmesan, and mozzarella cheeses together. Add one teaspoon of the garlic oil and season with salt and pepper. You can set this mixture aside as you wait on the dough to finish chilling.
  5. With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette. Place the dough on parchment lined baking sheet. Spread the ricotta mixture over the dough leaving a 2-inch border.
  6. The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil. It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.
  7. With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top. Time to fold over the dough to trap all the filling inside the pastry while it cooks. A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time.
  8. Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray. That will guarantee a consistent color to our galette.
http://smokinlicious.com/recipe/2017/09/14/ember-fired-zucchini-ricotta-galette/

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Looking for more items to ember fire?  Take a look at these articles:

-Ember Roasted Garlic in a Skillet

-Ember Fired Sweet Pepper

Purchase products:

Wood Chunks- Double Filet

Dr Smoke

Dr Smoke- “Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette. It is a superb recipe to entertain your guests palette.”

Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette it is a superb recipe to entertain your guests palette

The smoky deliciousness of breakfast potatoes!

The smoky deliciousness of breakfast potatoes!

Listen

If you’re a fan of breakfast potatoes than you’re going to love this take on the traditional… Click To Tweet

Give It A Smoky Start

As with most breakfast potato recipes, this one has just a handful ingredients to make it oh so memorable at the breakfast table.  It starts with a key ingredient – smoked potato – which you can find the technique for on our previous posting.  This is a recipe that can certainly accommodate your specific preferences so alter it as you please.  For my rendition, you’ll need the following:

Gather These Ingredients:

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • 1 Jalapeno pepper diced
  • 1 cup of rough cut onion
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
  • 1 cup of ricotta cheese
  • 1 red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

One Hot Skillet Makes It Easy

Be sure you’ve readied all the ingredients as this recipe can be completed quite fast.  Place your oven safe skillet over medium-high heat and allow to heat.  Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface.  Add the cup of chopped onion and allow to cook for 3-4 minutes.  You’ll know you’re ready for the next step when the onion becomes translucent.  Add the 2 cups of chopped sweet pepper and mix well.  Allow the vegetable mixture to cook until tender, about 8 minutes.

Adding Heat and Smoke

Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well.  After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture.  Mix well and allow to absorb some of the existing cooking oil and moisture.  The colors will begin to blend as well as the flavors getting us close to the finished dish.

Mellowing Out the Boldness

To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture.  Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet.  Using my spatula, I break this down with the heat to provide a creamy consistency.  The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow.  After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.

The Spectacular Finish

After taking the skillet from the stove top, I place it in a pr-heated 350°F oven to finish.   This will only take about 10 minutes.  Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes.  Then plate to your favorite platter.

I like to add sliced fresh tomato and a sprinkle of fresh parsley to the top.  This is a perfect dish for any type of eggs or served an accompaniment to sausage.  Of course, it can stand alone as well so feel free to treat is as its own meal.

Smoked potato from the charcoal grill with a medley of vegetables gets you to the perfect Smoked Breakfast Potato!

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The Breakfast Potato Takes on Smoke!

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: Breakfast Side Dish

Cuisine: American

Yield: 4-6 servings

Great tasty addition to steaks, chops, pork roast, beef roast, poultry, and lamb.

Ingredients

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • 1 Jalapeno pepper diced
  • 1 cup of rough cut onion
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
  • 1 cup of ricotta cheese
  • 1 red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

Instructions

  1. Be sure you’ve readied all the ingredients as this recipe can be completed quite fast. Place your oven safe skillet over medium-high heat and allow to heat. Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface. Add the cup of chopped onion and allow to cook for 3-4 minutes. You'll know you’re ready for the next step when the onion becomes translucent. Add the 2 cups of chopped sweet pepper and mix well. Allow the vegetable mixture to cook until tender, about 8 minutes.
  2. Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well. After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture. Mix well and allow to absorb some of the existing cooking oil and moisture. The colors will begin to blend as well as the flavors getting us close to the finished dish.
  3. To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture. Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet. Using my spatula, I break this down with the heat to provide a creamy consistency. The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow. After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.
  4. After taking the skillet from the stovetop, I place it in a pre-heated 350°F oven to finish. This will only take about 10 minutes. Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes. Then plate to your favorite platter.
http://smokinlicious.com/recipe/2017/08/10/the-breakfast-potato-takes-on-smoke/

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More Related reading on this subject

Additional Reading:

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE

Purchase Products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke

Dr Smoke- “Here’s a great smoky flavor twist for traditional breakfast potatoes.”

Yes we said Radish- it will totally change the taste. Try some in a refreshing salad for extra flavor

Yes we said Radish- it will totally change the taste. Try some in a refreshing salad for extra flavor

Listen

The peak season for radishes is April thru July so I’m taking advantage of this great seasonal vegetable and putting them on the gas grill with some wood chunks to smoke up the flavors.   I’ll first provide you my technique for bringing a wood flavor to these red beauties on a traditional gas grill, then I’ll use the finished product in a smoked radish and cannellini bean salad that is perfect as a side dish or for those vegetarians, add some non-animal protein to be a main dish favorite.  Let’s get started!

Turning A Gas Grill Into A Smoker

Using an LP or natural gas grill makes this such an easy yet highly flavorful way to add wood-fired flavor to radishes.  First, I heat my grill using all burners (I have 4 total on my unit).  I add 2 double filet wood chunks from SmokinLicious® to one of the heat tents of the grill.  Heat tents diffuse the heat evenly throughout the grill area.  These also go by names such as flame tamers, diffusers, flavor bars.   Once the grill is to temperature, I will leave the burner with the wood chunks on medium and add my grill pan insert to the grill.  A vegetable pan ensures the radish pieces won’t fall thru traditional grill grates and allow for more even cooking and smoke flavor.

How To Purchase & Clean Radishes

When purchasing radishes look for plump, firm and smooth ones without any cracks or blemishes.  If purchasing with the greens intact, know they should be used within 2 days.  Those purchased in plastic bags remain fresh for up to a week.  My preparation of the radishes is very simple.  I remove the green leaves and stems – remember, these are highly nutritional as well so they can be added to a mix leaf salad or in a smoothie – and cut away the stem head and pointed tip.  I then wash the radishes well in a colander making sure all signs of dirt are removed since these are a root vegetable.  I pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe.  Now, off to the grill which should be hot and ready to go.

True Wood Flavor Even On A Gas Grill

With the radishes cut into thin wedges and placed on a vegetable tray, mine is the vegetable tray insert for the Stōk® grill system, I’m ready to place the insert on the grill.  First, I keep the burner that the wood chunk pieces are on lit as well as the burner next to that one.  The other two burners are turned off as I will use the accumulated heat to cook the radishes in an indirect method.  Closing the grill hood allows the radishes to tenderize and infuse with wood smoke vapor.  I am looking for these to be tender but still have a bit of bite to them.

Gather Your Ingredients

Now that my radish wedges are tender and full of wood-fired flavor, it’s time to remove them from the grill, allow them to cool and begin assembling our Smoked Radish and Cannellini Bean Salad. Here’s what you’ll need for this recipe:

  • 2 anchovy fillets packed in oil, drained
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons drained capers
  • 2-1/2 cups packed fresh flat leaf parsley leaves, divided
  • Kosher salt
  • Fresh ground pepper
  • 2 bunches of radishes that have been smoked in thin wedges
  • 2 scallions, thinly sliced
  • 3- 15 ounce cans of cannellini beans, rinsed
  • ¾ cup oil cured black olives, pitted & quartered or you can use standard canned  pitted black olives

Blending The Dressing

In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms.  Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper.  You can add more vinegar if the mixture appears dry but usually the recommended amount is perfect.

Bringing It Together

Our puree mixture will be the dressing for our salad.  Once the puree mixture is added to a bowl it’s time to bring in all the other aromatics.  First, add the smoked radish wedges followed by the scallions, beans, olives and remaining 1-1/2 cups of parsley and toss well to combine.  Despite having both anchovies and capers in the mix, this is not a salty tasting bean salad so those with sodium concerns can relax and enjoy.

We’ve taken our previously grilled and smoked radish wedges flavored with SmokinLicious® double filet ash wood chunks, and produced a rich, flavorful bean salad packed with the flavors of fresh parsley, olives, and layered in flavors from capers and anchovy.  This salad can be made 4 hours ahead, covered, and chilled until ready to serve.  It is the perfect compliment to fish, poultry, and steak.  For a vegetarian take, add hard-boiled egg or tofu.  We’ve even added seasonal strawberry and grapes, as fruits add a nice sweet level that works very well. Take advantage of seasonal radish’s high nutritional value, and put your take on this great recipe.

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STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Salad

Cuisine: American

Yield: 6-8 servings

Wood Fired Radish Is The Star In This Salad – Simple but packed with flavor, you will fall in love with this hearty salad

Ingredients

  • 2 anchovy fillets packed in oil, drained
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons drained capers
  • 2-1/2 cups packed fresh flat leaf parsley leaves, divided
  • Kosher salt
  • Fresh ground pepper
  • 2 bunches of radishes that have been smoked in thin wedges
  • 2 scallions, thinly sliced
  • 3- 15 ounce cans of cannellini beans, rinsed
  • ¾ cup oil cured black olives, pitted & quartered

Instructions

  1. First, I heat my grill using all burners (my unit has 4). I add 2 double filet wood chunks from SmokinLicious® to one of the heat tents of the grill. Heat tents diffuse the heat evenly throughout the grill area. These also go by names such as flame tamers, diffusers, flavor bars.
  2. Once the grill is to temperature, I will leave the burner with the wood chunks on medium and add my grill pan insert to the grill. A vegetable pan ensures the radish pieces won’t fall thru traditional grill grates and allow for more even cooking and smoke flavor.
  3. My preparation of the radishes is very simple. I remove the green leaves and stems – remember, these are highly nutritional as well so they can be added to a mix leaf salad or in a smoothie – and cut away the stem head and pointed tip. I then wash the radishes well in a colander, making sure all signs of dirt are removed since these are a root vegetable. I pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe.
  4. I keep the burner that the wood chunk pieces are on lit as well as the burner next to that one. The other two burners are turned off as I will use the accumulated heat to cook the radishes in an indirect method. Closing the grill hood allows the radishes to tenderize and infuse with wood smoke vapor. I am looking for these to be tender but still have a bit of bite to them.
  5. Now that my radish wedges are tender and full of wood-fired flavor, it’s time to remove them from the grill, allow them to cool and begin assembling our Smoked Radish and Cannellini Bean Salad.
  6. In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms. Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper. You can add more vinegar if the mixture appears dry but usually the recommended amount is perfect.
  7. Once the puree mixture is added to a bowl it’s time to bring in all the other aromatics. First, add the smoked radish wedges followed by the scallions, beans, olives and remaining 1-1/2 cups of parsley and toss well to combine.
  8. For a vegetarian take, add hard-boiled egg or tofu. We’ve even added seasonal strawberry and grapes, as fruits add a nice sweet level that works very well. Take advantage of seasonal radish’s high nutritional value, and put your take on this great recipe.
http://smokinlicious.com/recipe/2017/07/27/stepping-up-radish-salad-with-a-wood-fired-flare/

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Did we stimulate your imagination with this recipe?  Leave a comment and don’t forgot to follow us and subscribe so you don’t miss anything.  We always welcome suggestions on future recipes you’re looking for.

Purchase Products:

Wood Chunks- Double Filet

Dr Smoke

Dr Smoke- “Smoking changes this vegetable by tempering the licorice flavoring for a more subtle taste edition to a salad.”

The major steps of smoking spring onion and then adding to a pancake to make a unique combination

Smoking of Spring onions brings a new flavor when you add to a pancake!

Listen

A SAVORY TAKE ON THE PANCAKE BY ADDING A SMOKY SPRING ONION FLAVOR

Spring onion is now in season and ready for all your great recipes calling for green onion or chives.  Today, we’re going to bring an extra flavor level to this favorite seasonal onion by smoking it first and then incorporating it into a savory “pancake” recipe.

The Stronger Onion Cousin

Spring onion has a very distinct, stronger flavor than traditional yellow and Vidalia onions and with the added boldness of smoke vapor, you want to be sure to use these in dishes that balance the bold flavorings.   First up, grab a nice vibrant green bunch of fresh spring onion as we prepare to smoke these over charcoal and smoker wood.

To The Kettle Grill We Go

Although you can use an LP/Gas Grill or even an electric grill for this, I pull

ed out my charcoal kettle grill.  This one is a Stok™ which will allow me to use the vegetable basket insert for the onions.  I light a chimney starter full of charcoal and when hot, pour into the center of my grill.  I may be using the grill for additional food items, so I’m putting 2 Wild Cherry Double Filet Wood Chunks for smoking from SmokinLicious® on the hot coals to add a nice light smoking wood flavor.  Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions.  My upper vent or flue is always left open ½ way so there’s no chance of over smoking.

Bringing In The Wood Char Flavor

With the coals hot, the smoking wood smoldering, and the outtake vent set at ½ open, we are ready to add our bunch of spring onions.  With a simple wash and pat dry, I don’t trim these until after they are cooked and I’m ready for a recipe.  To keep the heat evenly spread on the onions, I use a vegetable pan.  A nice feature of the Stok™ grill is the fact that the pan inserts directly into the existing grill grate.  Their special grill insert system keeps foods directly over an even heat if using a direct method of cooking.  Nothing could be simpler!

Just A Little To Great Flavor

With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes.  I only turn them one time and as soon as tender, transfer to a plate for use in a recipe.  For me, that will be a savory spring onion pancake.  Remember, these spring onions are perfect for a variety of recipes: cut up on a salad, included in a soup recipe, even as an ingredient in a pesto.  Up next, I’ll give you a recipe start with my Smoked Savory Spring Onion Pancake.

Ingredients

We are now ready to start our Savory Smoked Spring Onion Pancake recipe!  Gather the following ingredients:

  • 2 eggs, slightly beaten
  • 8 oz. flour – I’m using almond flour for a buttery note
  • 3-4 slices of precooked bacon chopped
  • 1 bunch of smoked spring onions finely sliced
  • 6 ounces of vegetable stock or broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon mint, chopped
  • ½ teaspoon salt
  • Fresh pepper
  • Oil for pan frying, about 1-2 tablespoons depending on the oil selected

A Simple Mixing Will Do

In a medium bowl, add the flour, salt and pepper.  Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients.  Add the vegetable stock mixing well.  Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined.  There you have your savory pancake batter for 4 good size pancakes.

Time To Make the Pancakes!

Time to take these awesome blended ingredients and make some pan

cakes!  Using a high heat oil, place a tablespoon of oil into a skillet.  You can decide how large a pancake you want to make with that pan.  Want a thinner pancake?  Use a crêpe pan.  I’ll be making four pancakes so I’m in an 8” pan.  Pour ¼ of the batter into a medium high heat pan that has been coated with the oil.  Allow the batter to bind and brown.  You’ll see tiny bubbles form just as you do with regular pancakes.

Marrying the Flavors in a Crispy Browned Finish

Once the pancake browns on one side, it’s time to carefully flip it to brown the other side.  All those flavors blend and balance each other out so you don’t just taste the heat from the red pepper flakes or the smoke from the spring onion.  It’s just a wonderful marriage of complimenting ingredients coming to life in your mouth.  Now, here you can decide if you want to keep the pancake in the traditional round shape, cut into wedges, and serve.  Or, you can roll it and cut it into slices like you would with a jellyroll.  Either way, you’re in for a great treat.  I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce.  The options are endless.  If using a smaller skillet, you’ll make about 4 pancakes.  Visit the market today while spring onion are in season and get smoking and cooking your own version of the Savory Smoked Spring Onion Pancake!

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A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Appetizer/Snack

Cuisine: American

Yield: 4 small pancakes or 1 large

Always innovative, SmokinLicious® gives a bold, new flavor to seasonal spring onion with our smoke technique on the charcoal grill & recipe for a savory pancake perfect for summer entertaining

Ingredients

  • 2 eggs, slightly beaten
  • 8 oz. flour – I’m using almond flour for a buttery note
  • 3-4 slices of precooked bacon chopped
  • 1 bunch of smoked spring onions finely sliced
  • 6 ounces of vegetable stock or broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon mint, chopped
  • ½ teaspoon salt
  • Fresh pepper
  • Oil for pan frying, about 1-2 tablespoons depending on the oil selected

Instructions

  1. I light a chimney starter full of charcoal and when hot, pour into the center of my grill. Put 2 Wild Cherry Double Filet Wood Chunks from SmokinLicious® on the hot coals to add a nice light wood flavor.
  2. Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions. My upper vent or flue is always left open ½ way so there’s no chance of over smoking.
  3. Next, a simple wash and pat dry to the onions, I don’t trim these until after they are cooked and I’m ready for a recipe. To keep the heat evenly spread on the onions, I use a vegetable pan.
  4. With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes. I only turn them one time and as soon as tender, transfer to a plate for use in a recipe.
  5. In a medium bowl, add the flour, salt and pepper. Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients.
  6. Add the vegetable stock mixing well. Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined.
  7. Using a high heat oil, place a tablespoon of oil into a skillet. You can decide how large a pancake you want to make with that pan. Want a thinner pancake? Use a crêpe pan.
  8. Pour the desired amount of the batter into a medium high heat pan that has been coated with the oil. Allow the batter to bind and brown. You’ll see tiny bubbles form just as you do with regular pancakes.
  9. Once the pancake browns on one side, it’s time to carefully flip it to brown the other side.
  10. I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce.
http://smokinlicious.com/recipe/2017/06/15/a-savory-take-on-the-pancake-from-smokinlicious/

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Did we stimulate your imagination with this recipe?  Leave a comment and don’t forgot to follow us and subscribe so you don’t miss anything.  We always welcome suggestions on future recipes your looking for.

How To Use Charcoal With Wood In  Cooking

The Woman’s Guide To ‘Man’-ing The Grill

Purchase Products:

Wood Chunks- Double Filet

Dr Smoke

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SMOKED BUTTERNUT SQUASH SOUP WITH BABY KALE

One Taste Will Make You a Smoked Squash Believer!

One Taste Will Make You a Smoked Squash Believer! – Dr. Smoke

If you joined our SmokinLicious® Instagram series on stove top smoking of butternut squash, then it’s time to take your wonderful smoke-infused butternut squash to the next level and make a fabulous soup just in time for the holidays and cold season.  Smoked Butternut Squash with Baby Kale Soup. This recipe will serve 4-6.  Gather the following ingredients:

 

Ingredients:

  • 1 medium smoked butternut squash that was smoked in ½” slices
  • 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.

 

Cooking Process:

Bacon Adds That Special Flavor Touch

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.

 

 

Processing Ingredients:

Smoked Butternut Squash- Yum, Yum Yummy!

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

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.

 

The Finish:

 

Finished Squash Soup Topped with Crispy Bacon

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!

 

Bon-Bar-B-Q!

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Smoked Squash & Kale Soup

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 29 minutes

Category: Soup

Cuisine: American

Yield: 4 servings

Our Smoke Butternut Squash With Baby Kale Soup recipe is sure to become a winter favorite. We even include suggestions on making this a vegan dish as well. Your guests and family will love the subtle wood-fired flavoring to the squash produced from our forest grown, 100% bark-free hardwoods at SmokinLicious®.

Ingredients

  • 1 medium smoked butternut squash that was smoked in ½” slices
  • 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.

Instructions

  1. 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.
  2. 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 golden.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
http://smokinlicious.com/recipe/2017/01/18/smoked-squash-kale-soup/

*****************************************************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

Dr. Smoke & the Culinary Crew

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

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Stove Top Smoked Butternut Squash

Smoked Butternut Squash

You Can Do It! Smoked Butternut Squash- Dr. Smoke

Listen

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!

Ingredients

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:

  • Curry powder
  • Cinnamon
  • Unsalted butter
  • Coarse salt
  • Fresh pepper
  • 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.

Peeled Squash with Seeds Removed

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

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 Products Minuto® 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 arom

a.

Fueling Up the Stove Top Smoker with SmokinLicious® Minuto® Wood Chips

Fueling Up the Stove Top Smoker

Smoking

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!

Beautiful Grill Marks on the Smoked Squash

Oh My Gosh! Ready to Please the Palate- Dr. Smoke

 

The Finish

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!

Bon Bar B Que!

**********************************************************************************************************************************

Stove Top Smoked Butternut Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Stove Top Smoking Technique

Cuisine: American

Yield: 4 servings

SmokinLicious® products add a subtle smokiness to squash using a stove top smoking technique. See our recipe for Smoked Squash and Kale Soup.

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the SmokinLicious® Gourmet Wood Products Minuto® 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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!
http://smokinlicious.com/recipe/2017/01/04/stove-top-smoked-butternut-squash/

***************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

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

 

 

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Showcasing the wonderful green salad with smoked snow peas from the grill

Snow pea kissed by smoke adds a delicious flavor to this spring salad combination

SMOKED SUGAR SNOW PEAS WITH CUCUMBER SALAD

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.

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)

Dressing:

  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of lemon zest
  • Salt & fresh ground pepper
Nothing But the Most Fresh Ingredients

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.

Adding A Pop of Red Color to the Cucumbers and Peas

Adding Tomatoes

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.

Thickening the Dressing

A Quick Whisk

The Finish:

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®.

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Smoked Snow Peas With Cucumber Salad

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Salad

Cuisine: American

Yield: 4 servings

Smoke Peas with Cucumber Salad gives you a lighter option as a main meal or side dish. Learn new techniques for wood flavor infusion using culinary cooking wood products from SmokinLicious®

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

Instructions

  1. 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.
  2. In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. You’ll see the dressing thicken as you whisk.
  3. In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. You’ll see the dressing thicken as you whisk.
http://smokinlicious.com/recipe/2016/12/21/smoked-snow-peas-with-cucumber-salad/

*******************************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande Sapore®

Bon-Bar-B-Q!

Dr Smoke

Dr Smoke

Dr. Smoke & the Culinary Team

Enjoy a Scrumptious Salad

Enjoy a Scrumptious Salad-Dr. Smoke

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

Ember Cooking/Roasting Garlic In A Skillet 

Ember roasted garlic for the ages!

Ember roasted garlic for the ages!-Dr. Smoke®

Listen

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

Grill Preparation

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.

Adding Wood for Flavor

Grand Sapore wood chips added to skillet

Grand Sapore® wood chips added to skillet

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

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!

Bon Bar B Que!

**********************************************************************************************************************************************

Ember Cooking/Roasting Garlic In An Iron Skillet

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Category: Ember Cooking Technique

Cuisine: American

The SmokinLicious® kitchens shows you an easy way to explore the wonders of ember cooking by using a cast iron skillet to roast garlic. The results will be an unsurpassed, smoky taste!

Ingredients

  • 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
  • ¼ cube of Ash Grande Sapore® wood chips from SmokinLicious® Gourmet Wood Products
  • An LP/gas grill – any model or size

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. It’s now time to close the top of the grill to control the amount of airflow to the embers.
  6. Once the garlic is added to the hot embers, you will see the dry outer covering of the garlic ignite. 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.
  7. Now, remove the garlic heads from the pan and allow to cool before the peeling process begins. 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.
http://smokinlicious.com/recipe/2016/12/14/ember-cookingroasting-garlic-in-an-iron-skillet/

*****************************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande Sapore®

Dr Smoke

Dr Smoke®

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

For step by step video instructions go to qfhmasbquczwgqy-1600x900-nopad@smokinlicious and follow #smokinliciousmenu for this recipe and many more!

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Romaine Lettuce on the LP/Gas Grill Technique

Wood grilled Romaine lettuce- Scrumptious!

Wood grilled Romaine lettuce- Scrumptious!

Listen

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.

All you’ll need for this easy cooking experience is an LP or gas grill – any brand or size will do, double filet wood chunks from SmokinLicious® Gourmet Wood Products, and a head or two of fresh Romaine lettuce!

Grill Preparation

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.

Once you have the sizing computed, then select the SmokinLicious® wood chunk size that will fit – Single Filet which is ~4 inches or the Double Filet which is ~2 inches.

Wood Preparation

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

Wood chunks above diffuser

Now replace the grill grates back on the unit, over the SmokinLicious® 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"

“Two halves are better than one head”

Roasting Process

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

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!

Bon Bar B Q

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Wood Grilled Romaine Lettuce on the LP/gas Grill

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: LP/Gas Grill Technique

Cuisine: American

Yield: A head or two of lettuce

Introducing roasted fresh Romaine lettuce on the LP gas grill, infused with great smoky taste released by culinary quality hardwoods from SmokinLicious®.

Ingredients

Instructions

  1. 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.
  2. 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. Now replace the grill grates back on the unit, over the SmokinLicious® 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
http://smokinlicious.com/recipe/2016/12/07/wood-grilled-romaine-lettuce-on-the-lpgas-grill/

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Purchase Products:

Wood Chunks- Single or Double Filet

Dr Smoke

Dr Smoke®

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For step by step video instructions go to qfhmasbquczwgqy-1600x900-nopad@smokinlicious and follow #smokinliciousmenu for this recipe and many more!

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Collage of Smoked broccoli ingredients to finish product

Collage of Smoked broccoli ingredients to finish product

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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.

So, here we go with our smoke broccoli casserole with apples and quinoa.

INGREDIENTS:

You will need:

  • 1 cup quinoa, washed
  • 1 head of smoked broccoli, finely chopped
  • 1 cup finely diced apple (like Fiji, Golden)
  • 1 tablespoons olive oil, divided
  • 1/3 cup Panko
  • Salt/fresh ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (may use coconut, almond, cashew or 2%)
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/3 cup Greek yogurt

DIRECTIONS:

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

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

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.

Enjoy!

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SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Category: Vegetable/Side Dish

Cuisine: American

Yield: 6 servings

Treat your guests to this hearty, flavorful seasonal favorite- Smoked Broccoli Casserole with Apple & Quinoa! Take your cooking skills to another level by stepping into the world of clean and tasty wood flavor infusion from the forest grown culinary cooking wood products at SmokinLicious®.

Ingredients

  • 1 cup quinoa, washed
  • 1 head of smoked broccoli, finely chopped
  • 1 cup finely diced apple (like Fiji, Golden)
  • 1 tablespoons olive oil, divided
  • 1/3 cup Panko
  • Salt/fresh ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (may use coconut, almond, cashew or 2%)
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/3 cup Greek yogurt

Instructions

  1. Preheat oven to 350° F. Lightly oil or spray a 9x13 baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. You may add a protein such as chicken or turkey to this. Simply cook the meat separately in the oven, on the stove top, or on the grill.
http://smokinlicious.com/recipe/2016/11/16/smoked-broccoli-casserole-with-apple-quinoa/

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Purchase Products:

Wood Blocks

Dr Smoke

Dr Smoke®

 Bon-Bar-B-Q!

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

See Smokinlicious® qfhmasbquczwgqy-1600x900-nopad for set up step instructions.  Follow #smokinliciousmenu for other great ideas.

 

Finished dish of Smoked Broccoli Quina and Apples- Dr Smoke

Finished dish of Smoked Broccoli Quinoa and Apples- Dr Smoke

 

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