Our Smoked Carrot Cake starts with us grilling our carrots to add a hint of smokey flavor to this vegetable! Then we bake these carrots into a perfect looking cake for Smokey Carrot Cake!

Our Smoked Carrot Cake starts with us grilling our carrots to add a hint of smokey flavor to this vegetable! Then we bake these carrots into a perfect looking cake for our Smoked Carrot Cake!

A FAVORITE ROOT VEGETABLE SMOKED MAKES FOR AN AWESOME CAKE!

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PIcking fresh carrots from the garden is the best to assure the perfectly ripe carrot for this recipeCarrots are ready for picking and for cooking!  We’ve got an easy smoking technique that can be done with whole, sliced, even grated carrot.  Once smoked, we are taking all that flavor and making an oil-free, carrot-almond cake with ricotta cream.

Nutrition for your Bones

Carrots are known for their supply of antioxidant nutrients but they are also prized for their benefit to bone mass.  Rich in Vitamin A, biotin, vitamin K, fiber and so much more, carrots offer a variety of color options: traditional orange, yellow, white, purple, and red.  As they are considered a hardy root vegetable, then tend to keep longer than most other vegetables.  On the grill or smoker, they work perfectly at absorbing the level of smoke vapor you want for recipes.

Carrot and Grill Preparation

As carrots are a root vegetable, they can get a lot of dirt on them.  It’s important that you wash them well and then pat dry.  If you want to smoke your carrots whole, simply trim the ends.  My plan is to use these in our smoked carrot cake recipe so I’ll introduce my carrots to the food processor to produce even shredding.  Once shredding carrots in the food processor makes it easy! Just don't overdue the process; need some pulp to the carrotsshredded, I place in a grill safe, flat pan. I’ll be using two SmokinLicious® single filet wood chunks in Wild Cherry to keep the flavor on the mild side.  These chunks are placed on a lit burner set to medium-low.  Only that burner will be on!  Preheat the grill using all burners, then when the carrots go on the grill, turn off all the burners but the one with the wood chunks.

Just a Little Time

As I’ve elected to preshred my carrot for the eventual cake recipe, the actual smoking time will be quite short.  I don’t want to remove all the water content naturally found in carrot as I want a moist cake.  My total cooking time is roughly 15 minutes.  If you do want additional smoke flavor without dehydrating your carrots, you can do a handheld food smoker application as well as this a cold smoking technique that will not affect the moisture of the food nor provide any cooking.

Recipe Time

With our carrots wood grilled, it’s time to start on the cake ingredients.  Preheat the oven to 375°F.   First up, 1-1/2 cups of finely ground almonds, preferably blanched, finely grated lemon zest from 2 lemons, and 2 tablespoons of sugar.  If you cannot locate pre-ground almonds, you may use blanched slivered almonds and process in the food processor.  Add all three ingredients to the food processor and pulse until a fine, ground consistency is achieved.  Time to prepare the 9-inch springform pan.  First, butter the bottom and sides.  Feel free to add a butter parchment round to the bottom of the pan if you wish.  Then take a small amount of the ground almond mixture and apply to the sides of the pan.  Before we start on the cake batter, melt four tablespoons of butter and set aside.

Hand mixing the ingredients to form the batter

Cake Batter

Now it’s time for the basic dry ingredients for our smoked carrot cake batter.  This is a recipe that is oil free.   I’ll be using cake flour to bring more lightness to this cake.  Here’s what you’ll need for the start of the cake batter

 

 

  • Unbleached cake flour-1-1/4 cups
  • baking powder-2 teaspoons
  • salt-¼ teaspoon
  • sifter

All these ingredients will be sifted into a medium bowl to bring airiness to the cake.  Next up, the wet ingredients.  You will need:

  • sugar-¾ cup
  • 4 large eggs
  • almond extract-¼ teaspoon

cracking eggs into a mixing bowl and then add the other wet ingredients to them.Crack the eggs in a large bowl and add the sugar.  With an electric mixer set to medium-high speed, beat the egg mixture until pale, foamy, and thickened.  Reduce the speed to low and add in the remaining almond mixture, almond extract, and the flour mixture.  Once the dry ingredients are incorporated into the cake batter, take the 4 tablespoons of melted butter and pour over the batter, gently incorporating.  In goes the smoked, grated carrot – about two cups.  Just combine those items and then spread the batter into your prepared 9-inch springform pan. I’ve used orange carrot for this recipe as they were available in the garden but I prefer yellow carrot for a golden color all the way through the cake.

Baking Time

the baking time for this recipe is 40 minutes

 

Reduce the oven temperature to 350°F once the cake is placed on the middle rack (From the preheated oven of 375°F).  It will take about 40 minutes to cook through.  While it’s baking, I make the ricotta cream.  Gather together:

 

  • ricotta cheese-1 cup
  • sour cream-1 cup
  • honey-2 tablespoons
  • confectioner’s sugar-2 tablespoons
  • Grated zest of 1 lemon

Combine all these ingredients and refrigerator until the cake is ready to serve.

Our Smoked Carrot Cake- Spongy, Light Goodness!

With our cake lightly browned and springing back when touched in the center, it’s ready to come out of the oven and cool.  Once the cooled cake can be plated to a cake stand, I take about ¼ cup of confectioner’s sugar and sift the sugar over the cake.  Now it’s time to slice this succulent cake and serve our ricotta cream on the side.  This is a very subtly smoked carrot so you will not get an overwhelming smoked flavor.  In fact, if you don’t tell anyone you smoked the carrot, they likely will never know.  Experiment with flavors you like – swap crushed pistachio for the almond, coconut extract for the almond extract.  You can even dust with cocoa powder.  Anything goes!  Don’t forget, only dust the cake with the confectioner’s sugar before you’re ready to serve as this cake is very moist and will increase in moisture as it sits.

Slice of Our Smokey Carrot Cake on a plate with the a touch of Almond and Ricotta Cream on the sideDid we spur your imagination with this recipe?

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SMOKED CARROT-ALMOND RICOTTA CREAM CAKE

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Category: Dessert

Cuisine: American

Yield: 8 servings

SMOKED CARROT-ALMOND RICOTTA CREAM CAKE

SmokinLicious® takes garden fresh carrots to the grill with cherry wood chunks before adding to a carrot-almond cake recipe

Ingredients

  • Cake ingredients:
  • 4 tablespoons butter, plus 2 tablespoons for pan preparation
  • 1-1/2 cups of finely ground almonds, preferably blanched
  • Finely grated lemon zest from 2 lemons
  • ¾ cup plus 2 tablespoons sugar
  • 1-1/4 cups unbleached cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ teaspoon almond extract
  • 2 cups smoked carrot, grated (yellow preferred)
  • Ricotta Cream ingredients:
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 2 tablespoons honey
  • Grated zest of 1 lemon
  • Topping:
  • Confectioner’s sugar for dusting cake

Instructions

  1. Heat the oven to 375°F. Melt the 4 tablespoons butter and set it aside to cool.
  2. Pulse the almonds with the lemon zest and 2 tablespoons of the sugar in a food processor. Butter a 9-inch spring form pan and then dust the sides with some of the almond mixture. Sift together the flour, baking powder and salt.
  3. Using an electric mixer, beat together the eggs and the remaining sugar at high speed until pale, foamy, and thick. Reduce the speed to low and add the remaining ground almond mixture, the almond extract, and the flour mixture. Just incorporate until well mixed. Pour the cooled butter over the batter and then quickly fold it in, followed by the smoked grated carrot.
  4. Scrape the batter into the prepared pan, smooth the top, and place the cake on the center rack in the oven. Lower the heat to 350°F and bake until the cake springs in the center when touched. It will be light brown and start pulling away from the sides of the pan; about 40-45 minutes. Let the cake cool completely in the pan, then release the sides of the pan.
  5. Make the ricotta cream by combining all ingredients until smooth. You may add any of the ingredients that you find are needed.
  6. Before serving, dust the cake with confectioner’s sugar. Serve the sauce on the side.
https://smokinlicious.com/recipe/2017/11/16/our-smoked-carrot-cake/

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Looking for another smoked dessert?  Check out

-SMOKED BANANA DOUBLE BITES

-AVOCADO CHOCOLATE PUDDING

-Smoked Strawberry Napoleon

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “This is a carrot cake like no other. A smoky twist enhances the flavor of the carrots. It’s yummy in your tummy.”

Ember Fired Eggplant on the rack cooking above a bed of hot coals. This technique provides the heat for cooking and the aroma of the wood smoke

Ember Fired Eggplant on the rack cooking above a bed of hot coals. This technique provides the heat for cooking and the aroma of the wood smoke

EMBER FIRED EGGPLANT WITH FETA TARTS

You’ve heard me mention before how great it is to ember or coal fire certain foods, with a good majority of those items falling in the fruit category.  One of the best fruits to use this technique with is eggplant.

Not of Nutritional Value

we selected two nice and plump eggplants for our ember cookingEggplant, also called aubergine, is part of a flowering plant grown for its edible fruit.  This is a thick-skinned fruit that has a meaty quality to its flesh.  In fact, it can make for a filling meal.  Eggplant contains a lot of water – 92% to be specific!  It is not known to be a contributor for daily nutritional intake.  Despite all that, Eggplant remains a favorite ingredient to cook with.

Nestling is Key

When cooking in the coals, it is best to use medium sized eggplant.  It doesn’t matter what variety you select, the technique for cooking in the coals will remain the same.

Starting the fire

First, you need to start with a good wood fire, using clean hardwood.  In order to do this technique successfully, you need to ensure that there are no flames left in the fire, just hot coals.  You’ll know the coals are ready for the cooking when they are completely grayed over.  If your grilling area is large enough, you can stage a couple of burning wood pieces to provide additional heat to the area.  Just don’t cook directly in those flames.

preparing the hot coals for the eggplant. you want these to burn down leaving only the heat and no flame to burn the eggplant. Ember cooking is only over hot coals.When the coals are ready, make sure the embers are in an even layer and then place the eggplants side by side in the embers.  I like to use a fine screen in the bottom of my charcoal area to aide in heat retention.  Now, leave these untouched for about 10 minutes.  After that time, you can turn the eggplant to ensure all sides get evenly charred.  If you make a large enough fire, you can bury the eggplant completely in the hot coals and not have to do any turning.  That technique will require about 30 minutes of cooking time.

Blackened, Charred Skin Makes It Ready

Once the Ember Fired Eggplant has tenderized in the coals, it’s time to carefully remove it. Cool the eggplant, so it won’t burn and can be handled.  Then, slice each eggplant open from end to end, and gently scoop out the flesh.  Be sure to leave all the charred skin behind.  If you’re ready to use this in a recipe, then no need to do anything more to the eggplant.  If you plan on using it later, you must prevent the eggplant flesh from turning dark by incorporating 1 tablespoon of lemon juice and enough water to cover the flesh.  When finished, it’s best to store the Ember Fired Eggplant in a glass jar, bowl, or other container.

6 Needed Ingredients

To make the Ember Fired Eggplant with Feta Tarts, you’ll need a muffin pan and the following food ingredients:

  • Flesh from 1 medium size coal-fired eggplant
  • ¾ cup crumbled feta cheese (about 3 ounces)
  • ¼ cup roughly chopped pistachios, plus 2 tablespoons for topping the tarts
  • ¼ teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 1 tablespoon fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed
  • Extra virgin olive oil for brushing dough and preparing muffin pan

Wood Flavored Eggplant Mixture

removing any char from the fire and then chopping up the eggplant to be added as the tart fillingRoughly chop the wood fired eggplant.  Then transfer to a medium bowl and add feta, 3 tablespoons chopped pistachios, coriander, red-pepper flakes, and mint.  Season with salt and fresh ground pepper and stir gently to combine.

Making the Tarts

Lightly oil the muffin pan cups.  Lay 1 sheet of phyllo dough on a board and lightly brush with oil.  Stack 4 more phyllo sheets on top, brushing each with oil.  Cut the stacked sheets into 6 equal squares.  Carefully, pick up each square and place in a muffin cup, gently pressing in place.  Fill each dough cup with about ¼ cup of eggplant mixture.  Gently fold over the corners of the dough to enclose the filling as a tart.  Brush tops with oil and sprinkle with crushed pistachios.  Then Bake until golden brown, about 30 minutes.  Let cool for 5 minutes, then serve.

showcasing the finished product! Our ember roasted eggplant within the feta tart- yummy

 

 

 

 

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EMBER FIRED EGGPLANT & FETA TARTS

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Category: Side Dish/Appetizer

Cuisine: Indian

Yield: 6 servings

EMBER FIRED EGGPLANT & FETA TARTS

Eggplant takes on the hot coals to flavor up for the best tart filling ever

Ingredients

  • Flesh from 1 medium size coal-fired eggplant
  • ¾ cup crumbled feta cheese (about 3 ounces)
  • ¼ cup roughly chopped pistachios, plus 2 tablespoons for topping the tarts
  • ¼ teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 1 tablespoon fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed
  • Extra virgin olive oil for brushing dough and preparing muffin pan

Instructions

  1. First, you need to start with a good wood fire, using clean hardwood. To do this technique successfully, you need to ensure that there are no flames left in the fire, just hot coals. You’ll know the coals are ready for the cooking when they are completely grayed over.
  2. Once the coals are ready, make sure the embers are in an even layer and then place the eggplants side by side in the embers. I like to use a fine screen in the bottom of my charcoal area to aide in heat retention. Now, leave these untouched for about 10 minutes. After that time, you can turn the eggplant to ensure all sides get evenly charred.
  3. Roughly chop the wood fired eggplant. Transfer to a medium bowl and add feta, 3 tablespoons chopped pistachios, coriander, red-pepper flakes, and mint. Season with salt and fresh ground pepper and stir gently to combine.
  4. Lightly oil the muffin pan cups. Lay 1 sheet of phyllo dough on a board and lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut the stacked sheets into 6 equal squares.
  5. Carefully, pick up each square and place in a muffin cup, gently pressing in place. Fill each dough cup with about ¼ cup of eggplant mixture. Gently fold over the corners of the dough to enclose the filling as a tart.
  6. Brush tops with oil and sprinkle with crushed pistachios. Bake until golden brown, about 30 minutes. Let cool for 5 minutes, then serve.
https://smokinlicious.com/recipe/2017/11/09/ember-fired-eggplant-feta-tarts/

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Additional reading:

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

Purchase products:

Wood Chunks- Single Filet

Dr Smoke- "Try this because it's a really tasty appetizer and easy to make."

Dr Smoke- “Try this because it’s a really tasty appetizer and easy to make.”

The three stages of preparing acorn squash on the grill-propped-cooking over wood-finished product!

The stages of cooking acorn squash on the grill-stuffing with brown sugar-cooking over wood on the gas grill-finished product!

listen to the audio of this blog posting

One of the most popular winter squash that can be found pretty much anytime of the year, acorn squash cherry wood placed on the diffuser of the gas grill to add a smokey flavoris rich in fiber and potassium.  Time to take this squash favorite and smoke it on the gas grill with cherry wood chunks.  But first, we’ll give it some flavorful stuffing to make this exceptionally sweet.

Clean the Acorn Squash

Most acorn squash weigh between 1-2 pounds.  After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking.  Now, scoop out cut off the top and then scoop out the seeds to provide a great vessal for the sugar and spicesthe seeds and membrane until clean, just like you would do with a pumpkin.  The seed-free squash is going to be our ingredient vessel that will make the acorn squash so sweet and full of goodness.

Sweeten Things Up

Once the acorn squash is clean of seeds and membrane, it’s time to stuff it.  The ingredients are simple: brown sugar mixed with cinnamon and butter.  That’s it!

into the cavity of the squash add 3/4 stick of butterFirst put approximately ¾ stick of softened butter into the acorn squash center.  Then pack in the brown sugar-cinnamon mix.  And I mean pack it in!  Be sure to press down so the butter and brown sugar mix combine.  Once filled, I sprinkle a bit extra of the sugar mixture on the cut top.  Now place the acorns in a pan that will be heat safe on the gas grill.  Time to prepare the gas grill.

Smoking on the Gas Grill

I’ve turned two burners to “on” of my 4-burner grill.  I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill.   Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the pan with the squash is placed on the non heated side of the grill, while the heated side has the double filet cherry wood chunksthe burners turned “off”.   This is known as an indirect method of cooking.  The squash will cook until tender all the way through.  Depending on the size of the squash, this will take between 1-1/2 to 3 hours.  Then get ready for the sweet, buttery smooth squash meat!

A Side Dish or Dessert

Even though the butter was placed to the bottom of our squash and the brown sugar mix on top, the lighter weight of the butter will rise to the surface while the brown sugar mix sinks to the base.  These ingredients will mix during cooking to sweeten the squash meat.  Once tenderized, remove and allow to cool before handling.  Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy.  This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.

How did we do?  Leave a comment, love us, and subscribe.  We’re all about wood fired cooking techniques, idea, recipes, and the science behind the smoke and fire.

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ACORN SQUASH- SWEET & SMOKY

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Category: Vegetable/Side Dish

Cuisine: American

Yield: 4-6 servings

ACORN SQUASH- SWEET & SMOKY

Buttery, sweet acorn squash grilled over SmokinLicious® cherry chunks on the gas grill -YUM!

Ingredients

  • 2 acorn squash
  • 3/4 cup of brown sugar
  • 3/4 cup of butter
  • 1 1/2 teaspoon cinnamon

Instructions

  1. After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking. Now, scoop out the seeds and membrane until clean, just like you would do with a pumpkin.
  2. First put approximately ¾ stick of softened butter into the acorn squash center. Then pack in the brown sugar-cinnamon mix. Be sure to press down so the butter and brown sugar mix combine.
  3. Once filled, I sprinkle a bit extra of the sugar mixture on the cut top. Now place the acorns in a pan that will be heat safe on the gas grill.
  4. I’ve turned two burners to “on” of my 4-burner grill. I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill. Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the burners turned “off”.
  5. Depending on the size of the squash, this will take between 1-1/2 to 3 hours. Then get ready for the sweet, buttery smooth squash meat!
  6. Once tenderized, remove and allow to cool before handling. Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy. This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.
https://smokinlicious.com/recipe/2017/11/02/sweet-smoky-acorn-squash/

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Related reading:

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-Stove Top Smoked Butternut Squash

-Smoked Squash & Kale Soup

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Try this sweet and savory recipe on your gas grill to add a little flare to your outdoor barbecue.”

The how to instructions for cooking fresh corn on a gas grill!

Fresh Corn is the one vegetable that you MUST try on the grill!

SMOKY, CHARRY, FRESH CORN ON THE COB

listen to the audio of this blog posting

It’s that time of year!  Fresh corn has arrived but not for long.  Time to get your hands on a few dozen and do something truly special with this favorite

There’s Nothing Like Fresh

Yes, you can get corn all year by purchasing in the freezer section of your local grocer.  Seriously though.  Who wants frozen when by waiting nearly 10 months on the east coast you can have fabulous fresh corn?  There is a taste difference between fresh and frozen!

On The Grill With Wood For Smoky Char

Corn is one of those vegetables that just begs to be put on the grill.  There are many techniques but I prefer to remove the husks and silks, and grill my corn on the cob

putting the wood chunks on the diffuser will allow them to ignite and provide a great wood aroma

with wood chunks on the grill’s heat shields.  In answer to the question about soaking the wood in water first – no, I do not do this step as I want my corn kernels to really crackle on the grill.   Just see our posting on how to add wood chunks to the LP grill.

Perfect Wood Makes Perfect Char

Smokinlicious double filet wood chunks work perfect on a gas grill for added flavor

SmokinLicious® double filet wood chunks are the perfect size for flavoring as well as fit on most grills.  From start to finish, you can easily do a couple dozen ears of corn in about an hour.  With this technique, I just need 4-5 wood chunks on one of the heat shields.  That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.  Next, simply monitor for the need to turn the corn with tongs to produce an even char.  Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.  This makes for the sweetest end to your cooking tasks!

So Many Recipe Options

Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender.  I melt butter and add the chopped herbs to the pot.  I then brush the nearly cooked corn with this aromatic mix and seal in all the great flavors – smoky, sweet, buttery – just perfect.

After I’ve consumed some of my masterpiece, I remove the kernels from the cob to a large bowl using a knife.  This corn will be split into freezer bags and stored for winter recipe cooking that will allow me to bring back the taste of summer.

Need inspiration on what to do with all that corn?  Think Cowboy Salsa, Corn Succotash, Smoky Cornbread, Corn Cakes, Corn-Potato Chowder, Corn Pudding, Corn Grits, and so much more.  I bet you want to hit the corn stand now!  Get going!

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SMOKY, CHARRY, FRESH CORN ON THE COB

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Vegetable/Side Dish

Cuisine: American

Yield: 10-12 servings

SMOKY, CHARRY, FRESH CORN ON THE COB

Corn is the one vegetable that you MUST try on the grill!

Ingredients

Instructions

  1. With this technique, I just need 4-5 wood chunks on one of the heat shields. That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.
  2. Next, simply monitor for the need to turn the corn with tongs to produce an even char. Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.
  3. Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender. I melt butter and add the copped herbs to the pot. I then brush the nearly cooked corn.
https://smokinlicious.com/recipe/2017/10/26/smoky-charry-fresh-corn-cob/

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Did we inspire you?  We’d love to see your photos of your grilled corn and corn recipes.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

You might also enjoy some of our salad recipes:

Smoked Pear Salad With Gorgonzola

Smoked Snow Peas With Cucumber Salad

Purchase products:

Wood Chunks- Double Filet

Avocado chocolate pudding kissed by "fire" and "smoke" for an extra boost of flavor! In this series we explain how to smoke an avocado and then mix it into your chocolate pudding.

Avocado chocolate pudding kissed by “fire” and “smoke” for an extra boost of flavor!

AVOCADO CHOCOLATE PUDDING GOES SMOKY

Taking chocolate pudding up a notch by adding wood-fired avocado

Listen

Grilling avocado is a great way to intensify their flavorAvocado has been known for its health benefits for some time and has gone beyond the simple slice or dice and add to your favorite salad.  It has become the new replacement for butter in many recipes.

Now, I’m going to do a similar approach to chocolate pudding by incorporating avocado instead of dairy but first, I add a wood-fired flavor to the avocado to bring out a flavor level to this fruit that is distinctly different from its raw flavor.  You can see our previous article on the technique we used on the gas grill.

Flavor Affinitiesthe simple ingredients displayed on our table

Once you’ve wood fired your avocados on a gas or charcoal grill, you need to gather the following ingredients:

 

  • 2 wood fired avocados
  • 1 vanilla bean, split lengthwise
  • Unsweetened cocoa powder- ¾ cup
  • Pure maple syrup- ½ cup
  • ¼ cup- fresh orange juice, plus ¼ cup additional reserved
  • Hot water (not boiling)- ¾ cup
  • ½ teaspoon kosher salt
  • ¼ cup chopped hazelnuts
  • whipped heavy cream

In addition to the above ingredients, you’ll need a blender.

Blending Flavors Is All That’s Needed

Using a standard mixer for the blending of all the ingredients.

Whenever I wood-fire avocado, I usually remove the flesh from the shells and store in a container in the refrigerator for my recipes.   Take the flesh of two previously wood-fired avocado and place in the blender.  Carefully split the vanilla bean lengthwise and scrape the seeds adding to the blender.

Now comes the cocoa powder, maple syrup, agave nectar, orange juice – ¼ cup to start – and salt.  Turn on the blender and incorporate everything until a coarse puree forms

With the blender running on medium, gradually stream in the hot water and blend until smooth and creamy.  The hot water will produce a very shiny, ganache like appearance to the pudding.  If you feel the pudding mixture is too chunky or thick, blend in additional orange juice from the ¼ cup reserve but do not exceed the additional ¼ cup amount.

Chill It Before Serving

refrigerate the Chocolate Avocado pudding before serving.Once you’ve reached the perfect consistency for your pudding, it’s time to divide the mixture into 6 serving bowls and chill for at least 2 hours.  You can make this up to 3 days ahead of time but be sure you do not cover the pudding while it chills.  This is not like older recipes that contained dairy and could form a “skin” on the pudding.

Once chilled, top with whipped cream and chopped hazelnuts – I prefer to crush my hazelnuts using a canned good with the nuts in a sealable storage bag.  Super rich, creamy with a distinct extra flavor that mixes so well with the sweet syrups and fresh flavors of orange and vanilla.  Smoky Avocado Chocolate Pudding – a star finish to any meal!

In conclusion, we hope you found inspiration with this recipe.  We’d love to see your photos of your take on the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

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CHOCOLATE PUDDING GOES SMOKY WITH AVOCADO

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Category: Dessert

Cuisine: American

Yield: 6 servings

CHOCOLATE PUDDING GOES SMOKY WITH AVOCADO

Rich, decadent, easy & full of flavor; that’s our Smoky Avocado Chocolate Pudding

Ingredients

  • 2 wood fired avocados
  • 1 vanilla bean, split lengthwise
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ¼ cup agave nectar
  • ¼ cup fresh orange juice
  • ¾ cup hot water (not boiling)
  • ½ teaspoon kosher salt
  • ¼ cup chopped hazelnuts
  • Additional Needs: blender, 6 small bowls

Instructions

  1. Scoop the avocado meat into a blender and scrape the vanilla bean seeds. Add cocoa powder, maple syrup, agave nectar, orange juice and salt blending until a coarse puree forms. With the blender’s motor running, gradually stream in ¾ cup hot (not boiling) water; blend until smooth and creamy. If too chunky, blend in additional orange juice.
  2. Divide the pudding mix into 6 small bowls and chill at least 2 hours uncovered.
  3. Top finished pudding with whipped cream and chopped hazelnuts before serving.
https://smokinlicious.com/recipe/2017/10/19/avocado-chocolate-pudding/

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You may also enjoy:

Smoked Strawberry Napoleon

SMOKED BANANA DOUBLE BITES

THE KISS OF FIRE TO GUACAMOLE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke

Dr Smoke- “Smoked avocado gives a flavor boost to traditional chocolate pudding.”

Avocado kissed by “fire” for an extra boost to flavor will add something special to a Chocolate pudding

 

Wood fired guacamole by grilling the avocado's before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

Wood fired guacamole by grilling the avocado’s before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

THE KISS OF FIRE TO GUACAMOLE

Listen

The single seeded berry, fleshy fruit we know as avocado is loaded with healthy fats, 4 grams of protein, and 975 milligrams of potassium which is nearly twice as much as a banana.  With 18 of the amino acids recommend in daily consumption, you’ll want to include avocado in your diet.

We thought we would take this fruit favorite and add a flavor level for your avocado recipes by wood-firing the avocado.  This simple step will bring all the nutritional benefits of the fruit with a bold new taste.

7 Fresh Ingredients

Once you’ve wood fired your avocados on a gas or charcoal grill (see our posting on this technique), you need to gather the following ingredients:

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano or jalapeno pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

In addition to the above ingredients, you’ll need a blender or a mortar and pestle.  I prefer the mortar and pestle so I can control the level of “mash” that occurs to each ingredient.

Layering on the Flavors

First up, you need to mash up the wood fired avocado flesh.  The best guacamole has some chunky quality to it so keep this in mind when you are mashing the flesh.  Once the avocado is mashed up, add the pepper and combine that as well.  You can select the pepper based on whether you want heat or not.  If you prefer a guacamole that has no spice, then add a sweet pepper.

Once the grilled avocado and pepper are mixed, time to add the other ingredients.  First in, chopped onion followed by lime juice, cilantro and salt.  Combine everything well ensuring that any chunks are not too big for any of the ingredients.  Soon you’ll get the aroma of all the fresh ingredients and have an idea just how this is going to taste.

PREPARE TO SERVE THE WOOD FIRED GUACAMOLE!

The best part about wood fired guacamole is just how simple it is to make yet the flavors are so fresh and intense.  Select your favorite serving piece.  Once all the ingredients are combined, scrape all the contents from the mortar and place in the serving dish or bowl.  I like to top my guacamole with some smoked paprika so it has a bit of color to the top. Keep in mind, you don’t need to just use this with taco chips.  This is a great topping for a burger or grilled chicken sandwich and even works well with salad greens.  You’ll love how the wood flavor adds another dimension to this favorite food.

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THE KISS OF FIRE TO GUACAMOLE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Appetizer/Condiment

Cuisine: Mexican

Yield: 2 cups

THE KISS OF FIRE TO GUACAMOLE

SmokinLicious® provides the ultimate in a guacamole recipe by first infusing wood flavor to the avocados

Ingredients

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

Instructions

  1. Using a mortar and pestle, combine the avocado, grated garlic clove and chopped Serrano pepper.
  2. Add in the white onion, lime juice, salt, and cilantro and ensure everything is well combined.
  3. Transfer to a serving bowl.
https://smokinlicious.com/recipe/2017/10/12/wood-fired-guacamole/

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We hope you found inspiration with this wood fired guacamole recipe.  We’d love to see your photos of this recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Additional reading:

-WOOD GRILLING AVOCADO

-HUMMUS TAKES A SPICY-CHAR TWIST

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke- "Shhh, don't tell your guests how you did it. This is our secret ingredient."

Dr Smoke- “Shhh, don’t tell your guests how you did it. This is our secret ingredient.”

Spicy-char hummus is made by grilling/smoking the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder! Our photo collage shows the different steps to make spicy-char hummus.

Spicy-char hummus is made by grilling/smoking the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder!

HUMMUS TAKES A SPICY-CHAR TWIST

Listen

The centuries old Arabic bean dip has gained in popularity substantially over the past few years in United States.  Part of the draw is the fact that hummus is high in protein and fiber, and low in fat.

Give It A Flavor Twist

I thought I’d take this popular snack and appetizer item and give it a new twist by first showing you how to add a wonderful smoky, char flavor to it.

There is nothing like the flavor of peppers on hot coals.  One of my favorite varieties of pepper are Hungarian, especially the hot ones.  That’s why I’ve elected to bring out my kettle grill, specifically, the Stok brand, and char or ember cook Hungarian hot peppers.  Using a chimney starter, I set up hot coals down the center of the charcoal area and add just one chunk of wild cherry wood from SmokinLicious®.  Once the coals are vibrating heat, I will add my cleaned peppers directly to the coals for a quick method of charring.  The time investment is really in the grill set up, not in the cooking, as peppers cook quite fast on hot coals.

A Spicy-Char Hummus Recipe Like No Other

Once the coals and wood have flavored the peppers, I take these charred beauties and make a Smoked Hungarian Pepper Hummus bursting with the flavors of pepper, fresh parsley, garlic, and cumin.  Whether you elect to use hot or sweet Hungarian peppers, this is sure to become one of your favorite humus recipes.

With the charcoal burning down to hot embers, I prepare the Hungarian peppers.  First, a simple wash the peppers and pat dry.  Then I cut off the stem end and pull out the membrane and seeds. Remember, the more membrane and seeds you leave in a hot pepper, the hotter the flavor will be.  Once de-seeded, these peppers are ready to be nestled in the hot coals.

To The Coals For Char & Flavor

With the Hungarian peppers de-seeded and membranes removed, on to the hot coals they go.  I’ve kept some unlit coals banked to each side of the kettle grill just in case I want to bring in more heat.  Plus, this will allow the coals to be used for other food items while the grill is still hot.  These peppers will only take 5 minutes or so on each side.  I do not disturb the peppers when first placed on the coals for at least 5 minutes, then gentle turn them with tongs until charring occurs on all sides.  Don’t be concerned if the skin becomes very black as it can be easily removed.  Plus, for our spicy-char hummus recipe, these charred beauties will be pulsed to a smooth consistency where the blackened skin won’t be revealed.

Once removed from the grill, I take the peppers and put them in a bowl covered with plastic wrap.  This will help produce moisture to remove any skin you don’t want as part of your recipe.  And speaking of recipes, it’s time to gather our ingredients and start assembling our Smoked Hungarian Pepper Hummus.

Traditional Ingredients Meet Char Flavor

We are stepping up the flavor of hummus by featuring our perfectly charred Hungarian peppers.   To make Spicy-Char Hummus, gather the following ingredients:

  • 2 15 ounce cans chickpeas, rinsed
  • 2-3 charred Hungarian peppers, depending on size
  • 1 large garlic clove, finely diced (you can use minced garlic as a substitute)
  • 1 cup Italian parsley, coarsely chopped
  • 2 medium green onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons Tahini
  • 3 whole lemons, juiced
  • 1 teaspoon fresh pepper
  • 1 tablespoon tamari
  • 2 teaspoons cumin
  • ½ cup oil
  • Hungarian sweet paprika or smoked Spanish paprika for garnish

Creamy Hummus Starts With A Boil

Here’s the secret to a truly creamy hummus consistency: cooking the chickpeas before processing.  Take your 2 cans of chickpeas and rinse well under running water.  Then pour into a saucepan and cover the chickpeas with water.  Place on high heat and bring to a boil.  Reduce the heat to a simmer and allow the chickpeas to soften for 40 minutes.  Add more water if needed to keep the chickpeas covered in liquid through the boiling time.  Then remove from heat, strain the water, and set aside to cool.

Time To Process

To start our spicy-char hummus, first place the rough chopped charred peppers into the food processor.  Add the garlic, parsley, onion and rosemary and process until finely combined.  As soon as the processor starts, you’ll be hit by the strong aromatics in this recipe, which is trademark for traditional hummus.  The total processing time will be just minutes.  Then remove the cover and prepare for the next round of ingredients.

The final ingredients of our spicy-char hummus are added to the food processor: the boiled chickpeas, tahini, lemon juice, cumin, olive oil, and tamari.  At this stage, we will process until the ingredients form a thick paste,  which will take about 10 minutes.  I always keep water or oil available to thin down the mixture if it should go too thick.  Remember, you want this to be thick but not to the point where it can’t be easily spread.  Once combined, the flavors will reveal themselves best if you store the mixture in an air tight container for at least 24 hours.

Serving Options Are Endless

After letting the processed hummus mixture that includes charred Hungarian peppers, garlic, parsley, onions, rosemary, chickpeas, tahini, lemon juice, cumin, olive oil, and tamari rest for 24 hours, it’s now time to serve this highly aromatic recipe.  If using as an appetizer, I like to put the hummus into a bowl, sprinkle with a sweet or smoked paprika, drizzle with olive oil, and add some finely chopped charred Hungarian peppers to the center. I then surround the bowl with slices of baguette, pita chips or triangles, and vegetables.

This hummus goes with so many different things.  In fact, I love to use it as a topping to an Angus burger, or grilled chicken and fish.  It is so versatile that you’ll be sure to find all types of uses for it.  The best part, you’ll have a satisfying, full of flavor healthy alternative that will make this a favorite anytime of the year.

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HUMMUS TAKES A SPICY-CHAR TWIST

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Category: Appetizer/Condiment

Cuisine: Middle Eastern

Yield: 2 cups

HUMMUS TAKES A SPICY-CHAR TWIST

A favorite snack item gets a smoky upgrade as SmokinLicious® brings a unique version to healthy hummus featuring Hungarian Pepper

Ingredients

  • 2 15 ounce cans chickpeas, rinsed
  • 2 Hungarian hot peppers, charred
  • 1 large garlic clove, finely diced (you can use minced garlic if needed)
  • 1 cup Italian parsley
  • 2 medium green onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons tahini
  • 3 whole lemons, juiced
  • 1 teaspoon fresh pepper
  • 1 tablespoon tamari
  • 2 teaspoons cumin
  • ½ cup of oil
  • Hungarian sweet paprika or smoked Spanish paprika for garnish

Instructions

  1. Rinse chickpeas and place in saucepan with water to cover. Bring to a boil and simmer for 40 minutes to soften, adding more water as needed. This step will ensure a creamy consistency to the finished hummus.
  2. Drain in strainer and set aside.
  3. Place Hungarian peppers, garlic, parsley, onions and rosemary in food processor and mince very finely. Add chickpeas, tahini, lemon juice, cumin, olive oil, and tamari to food processor and mix to form a thick paste. Total blending time will be about 10 minutes, which will entail taste testing and thinning as needed with water or oil.
  4. This is best store in an air tight container or bowl for 24 hours to allow the flavors to blend.
  5. Serve with a drizzle of olive oil and sprinkle with paprika. This is perfect with sliced baguette, toasted pita, and vegetables.
https://smokinlicious.com/recipe/2017/10/05/spicy-char-hummus/

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Additional reading you may enjoy:

-How To Turn Your LP/Gas Grill Into A Smoker

Ember cooked Sweet Peppers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke

Dr Smoke- “Liven up your hummus flavors with the smoking/grilling of the Hungarian peppers, especially on a cool temperature day.”

Add a new twist to your Hummus- grill/smoke the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder!

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

Listen

Whenever we reach the transition between Winter and Spring, I like to start transitioning my meals from hearty comfort foods to a bit more health conscious to prepare for the “less clothes” season coming.  Since I’m in the southwestern portion of New York State, our warmer temperatures can be a long way away from the calendar date of the first day of Spring.

That’s when I love to do dishes like Indian curries!

Hearty and filling, but loaded with healthy vegetables, I’m taking the traditional potato curry to a new level with my smoked potato!

Despite the many ingredients, this is still a very simple dish.

Ingredient List:

Gather together the following ingredients:

  • 2 cups smoked potato (see are previous posting on how to smoke the potatoes)
  • 1 cinnamon stick
  • Clove, cardamom, fennel seeds, curry, turmeric, chili powder, coriander, cumin
  • 1 large red onion
  • 4 garlic cloves
  • 1 green chili
  • 2 tablespoons tomato paste
  • 1 can butter beans
  • 2 medium tomatoes
  • 2 tablespoons butter
  • 1 cup water
  • 1 teaspoon kosher salt
  • 2 tablespoons high heat oil

Building Flavors

The first ingredients to incorporate will be the cinnamon stick and fennel seeds.  fennel seeds.  Heat the 2 tablespoons of high heat oil – I’m using coconut oil –  in a pan.  I’m using cast iron for the even heat distribution and retention of heat.  Once hot, add the cinnamon stick and fennel seeds and stir to keep the seeds from burning.  While infusing these flavors, mix together 2 teaspoons of curry, 2 teaspoons of cardamom, and 1 teaspoon of cumin.  Add these dry ingredients to the oil mixture and stir well.

You’ll start to smell the wonderful aromatics of these spices.

Vegetables and Spice Are Always Nice

Continuing to build on our flavors, I chop 4 garlic cloves and add to the spiced oil as well as 3 green chili slices, mixing well.  Allow these ingredients to tenderize for a few minutes then add your diced red onion.  But be sure you stir well to allow everything to incorporate.  Allow this mixture to cook on medium heat until the onion has become very tender and begins to darken in color, meaning it is sweating.  Now, get ready to add even more spice flavors.

Kicking Up The Flavors

Once the garlic, chili, onion mixture has tenderized, it’s time to add more spice.  Then, mix 1 teaspoon each of coriander, turmeric, clove, and chili powder together.  Add to the onion mixture in the pan stirring well.  Now we are ready for the 2 cups of the previously smoked potatoes.  Mix everything together well.  As the potatoes tenderize, you can break them apart into smaller pieces if desired.  Then add 1 cup of water and allow the mixture to simmer.  At this point I turn my heat down to medium-low.

Getting A Meaty Texture

Let’s add some additional meatiness to this dish by first incorporating 2 tablespoons of tomato paste.  Next, 2 diced tomatoes and the can of butter beans which if you don’t know, are white Lima beans, a great cholesterol lowering legume and rich in fiber!  Mix well and allow to simmer.  At this stage, you will see the ingredients thicken.  If you would rather more of a thick soup consistency rather than gravy consistency, feel free to add additional water.

After simmering for about 8 minutes on medium-low temperature, I add 2 tablespoons of butter to the mix.  If you’re dairy free, feel free to eliminate the butter and you’ll still have a wonderful dish.

I like to serve my smoked potato curry with chopped fresh green onion on top and brown rice on the side.  Taziki or Greek yogurt adds a nice touch as well for those looking for a “cooling” affect to the dish.

Now, dig in and see how versatile this dish can become.  Think about changing the smoked potato for a grilled or smoked eggplant, zucchini or yellow squash.  All wonderful options for this vegetable hearty dish.

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SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: Vegetable Entree

Cuisine: Indian

Yield: 4-5 servings

Easy steps to intensify the traditional Potato Curry with wood fired flavor from SmokinLicious®

Ingredients

  • 2 cups smoked potatoes, cut in ½” pieces
  • ½ cinnamon stick
  • 1 teaspoon clove
  • 2 teaspoon cardamom
  • 1 teaspoon fennel seeds
  • 4 garlic cloves diced
  • 3 julienne slices of green Chili pepper
  • 2 teaspoon curry
  • 1 large red onion chopped
  • 1 teaspoon Turmeric powder
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 1 can Butter Beans (white lima beans)
  • 2 medium tomatoes diced
  • 1 cup water
  • Salt
  • 2 tablespoons high heat oil
  • 2 tablespoons butter

Instructions

  1. Preheat pan on medium heat. Add the 2 tablespoons of oil to the pan and bring up to heat. Add the ½ cinnamon stick to the oil with the fennel seeds. With mortar and pestle, add the clove, cardamom, and curry. Combine well.
  2. Pour the mixture into the oil and stir well to combine. Add the diced garlic and the green chili peppers. Allow the garlic and pepper to tenderize. Then add the red onion.
  3. With mortar and pestle, combine the turmeric, chili powder, coriander, and cumin. Add to heated pan mixture. Once combined, add the smoked potatoes and stir to breakdown.
  4. Once the mixture is thickened, add the water. Allow to come to a boil.
  5. Add the tomato paste, tomato and beans, and mix well. Cover the mixture and allow to cook for 5-8 minutes.
  6. Remove the cover and add the butter. Serve hot.
  7. I like to use fresh green onion as a topping and serve with brown rice and Taziki or Greek yogurt.
https://smokinlicious.com/recipe/2017/09/28/smoked-potato-curry-smokinlicious-style/

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Related blog postings:

-Cheesy Potato Bake

-The Breakfast Potato Takes on Smoke!

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "This is a great recipe! Try it with your holiday dinner."

Dr Smoke- “This is a great recipe! Try it with your holiday dinner.”

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

Wood fired stuffed tomato with Rice!

Wood fired stuffed tomato with Rice!

SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Listen

It’s tomato season!  Boy, do we have a great technique for you to try on your charcoal grill as well as a tasty recipe to make- wood fired stuffed tomato.

Bring 8 large tomatoes in from the garden or purchased at the fresh market, clean out the charcoal grill, fire pit, or fireplace, and give a few hours to a great cooking experience and exceptionally flavorful recipe.

Lighting a Fire for Hot Embers

Coal cooking can be a very easy method of cooking foods once you know how to make and manage the fire.  First, I am going to use only hardwood for my fire as I want to produce as much flavor as I can into the cooking area.  For tomatoes, I am using Beech hardwood in the SmokinLicious® Single Filet Wood chunk.  Once lit, I let the wood burn down to hot embers before even thinking about cooking.  Oh, and the lid stays off my grill – I’m using a kettle from Stok®, while the wood burns down.  I wait until the coal bed shows gray embers on top with hot red spots on the bottom.  I’ve used a mesh screen in the charcoal area, to keep all my coals from ending up in the ash collection area, since many will get to be quite small.

Preparing the Tomatoes for Hot Coals

With our tomatoes washed, it’s time to prepare them for the coals.  First, I cut about ¼ of the way around the top.  I’ll be cooking both the body of the tomato as well as the tops.  Next, I add a high heat roasting rack to my raked coals.  Try to make the coal bed as even as possible to keep the tomatoes balanced.  First cooking time will be about 12 minutes before any turning needs to be done.  You will see bubbling juices in the tomatoes which will makes these red beauties even more flavorful.

Coal Firing to Unbelievable Flavor

After placing the tomatoes on the coal rack and leaving for about 12 minutes, it’s time to turn them.  You’ll see how the outer skin will start to flake.  When I get some cooking time on the entire tomato, I separate the cut top from the body and coal roast the tops separately to get a nice char.  Once cooked through, which takes a total time of about 22 minutes, I remove the tomatoes to a cooling rack.  Once cooled enough to handle, it’s time to take all the wood fired pulp out of each tomato leaving the charred skins as the base to my wood fired stuffed tomato recipe.

Fresh Recipe Ingredients

With our fresh tomatoes coal fired over hardwood, it’s time to start on our recipe.  First, we need to remove all the tomato pulp from the charred tomatoes.  You can do this with a spoon or the way I like to do it – with my fingers.  Place the pulp only in a blender keeping as much of the shell of the tomato as possible for our base in the roasting pan.  Then blend until a puree is formed.  Meanwhile gather the other ingredients needed to make wood fired stuffed tomatoes:

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ¾ cup grated Parmesan
  • 1 small red bell pepper, diced (feel free to use hot pepper as well)
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Herb Rice Mixture & Anchovy Butter

This recipe allows you to use any rice you prefer.  I like the texture of brown rice for this dish.  As you cook the rice according to the package directions, you can start on the flavor mixture for the cooked rice.  First, combine the 2 anchovy filets with the 2 tablespoons softened butter.  I use a mortar and pestle.  This will be added to the hot rice as soon as it is cooked.  In a bowl, combine the tomato puree, diced pepper, parsley, basil, Parmesan cheese, and fresh ground pepper.  Mix until just combined.

With all the ingredients combined, it’s time to put it all together.  First, to our anchovy butter, brown rice, I add the tomato puree mixture combining well.  Taking the tomato shells, I place them in a roasting pan that has been coated with oil.  Next, comes the rice mixture, layering it in making sure all the tomatoes are covered.  Last, top the rice mixture with the coal fired tomato tops.  Now this pan is ready for a 350°F oven to bake for about 30 minutes.

Preserve the Flavors

After cooking our beautiful tomatoes over hot coals made from 100% beech hardwood, we removed the wood flavored pulp and produced a tomato puree.  To that, we added Parmesan, basil, parsley, red pepper, and fresh ground pepper.  Infusing anchovy butter into hot brown rice, we pour the tomato puree into the rice.  Our wood fired stuffed tomato is made by layering the tomato shells in a roasting pan, then topping with the tomato puree-rice mixture, and the charred tomato tops.  Then bake for 30 minutes in a 350°F oven, this is the perfect dish to serve with rustic bread.  Stock up on your coal fired tomatoes – they can well – so you can enjoy your take on this wood fired stuffed tomatoes.

Now that we spurred your imagination with this recipe, we need your comment and rating, so subscribe and follow us so you don’t miss a thing.   Finally, suggestions are always welcome as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

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SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 40 minutes

Category: Vegetable Entree

Cuisine: American

Yield: 6 servings

SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

SmokinLicious® loves tomato season as we show you how to coal fire this favorite & make our version of a decomposed stuffed tomato

Ingredients

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ½ cup grated parmesan
  • 1 small red bell pepper, diced
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Instructions

  1. Light a small wood fire in a charcoal grill, cleaned fire pit, or clean fireplace. Once the fire has burned down and produced gray coals, place a high heat roasting rack on the coals.
  2. I like to precut the top ¼ of the tomato so that when I put everything together in the baking dish, I can use the tops to reference portion sizing.
  3. Place the tomatoes on the roasting rack directly over the hot coals. Allow to wood fire roast until tender but not too soft. I like to cook on the tomato’s bottom for about 12 minutes, then rotate on its top for about 6-8 minutes depending on the size. I also place the tops on the roasting rack to allow them to char as well.
  4. Remove from the grill and allow to cool just so you can handle. Scoop out all the inside in a bowl until hollow.
  5. If using a roasting pan, oil the bottom. I’m using a disposable pan that I’ve first lined with parchment paper, then oiled. I then lay out the wood fired tomato shells in the bottom of the pan like what you would do with lasagna noodles. Cover the entire bottom with tomato.
  6. Cook the rice according to package directions. Mash the anchovy with the butter. Sir the anchovy butter into the hot rice. Mix together the tomato puree, cheese, bell pepper, basil, parsley, salt, and fresh ground pepper.
  7. Spoon the rice mixture over the tomato skins and place the tomato tops on the rice mixture. Bake 30 minutes at 350°F. This is perfect served with a rustic bread.
https://smokinlicious.com/recipe/2017/09/21/wood-fired-stuffed-tomato-with-herb-rice/

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Related recipes and tips:

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Ember cooked Sweet Peppers

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Tomato lovers will rejoice with our take on a stuffed tomato that’s coal fired.”

Wood ember roasted Tomato stuffed with Rice!

Wood ember roasted Tomato stuffed with Rice!

 

 

 

Ember roasted zucchini & Ricotta Galette is a superb recipe to entertain your guests palette

Ember fired zucchini & ricotta galette is a superb recipe to entertain your guests palette

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Listen

We are going French with a zucchini & ricotta 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 zucchini & ricotta 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 zucchini & ricotta galette filling, you will need

2 ember fired zucchini sliced into ¼ inch thick rounds

1 tablespoon + 1 teaspoon olive oil

1 garlic glove, minced

Ricotta cheese- ½ cup

Grated Parmesan- ½ cup

Shredded mozzarella- ¼ cup

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.
https://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

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