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!
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.
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
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.
SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE
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.
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Ember fired zucchini & ricotta galette is a superb recipe to entertain your guests palette
EMBER FIRED ZUCCHINI & RICOTTA GALETTE
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.
Looking for more items to ember fire? Take a look at these articles:
Having the experience of viewing her dad, our youngest staff member tried her hand at grilling for the first time! Look how great these Kabobs look!
MY FIRST EXPERIENCE AT THE CHARCOAL GRILL (by the intern)
I’ve had a lot of experience over the years watching my Dad at our homemade barbecue pit. I’ve never had the experience of doing the actual prep and cooking until now.
I’m taking on the grill and preparing some kabobs using charcoal and wood. This is my first attempt at cooking on the charcoal grill without any help. Learn what worked and didn’t work for me, a 20 year old who tackles the fire!
Selecting My Menu
In deciding on a menu and given that it is the hot summer in the East, I went with kabobs. Shrimp and chicken were selected as proteins and an assortment of vegetables plus pineapple for sweet.
I purchased fresh, de-veined shrimp to cut down on some prep time. After washing the shrimp, I laid them out on paper towels and pat dry with additional paper towels. To get a good char on the shrimp, I’ve read how important it is to get as much water out of the shrimp.
Something I learned after: I should have sprinkled a little kosher salt to aid the water removal.
For my chicken, I purchased chicken breasts with the skin already removed and cut these into cubes trying to keep all the pieces the same size for even cooking.
I wanted a little spice to the menu so I elected to use a Cajun seasoning on my shrimp. I made sure every piece was coated well.
Something I learned after: if I had prepared these even a few hours early, I could have sealed them in a storage bag and let them really infuse the flavor. For my chicken cubes, I marinated in a simple preparation of Italian salad dressing. This protein I did marinate overnight.
I decided to incorporate more traditional items for my kabobs like tomato, pepper, mushroom and pineapple. I do a simple wash of the vegetables, then cut peppers and pineapple into even pieces big enough to be skewered. Button mushrooms are left whole as are my small tomato rounds. I make sure everything is at the ready to make assembly easy. I think this step in the kabob making was relatively easy to manage.
As you can see, I did a bit of variation to my assembly process for the kabobs. I did mix my vegetables and fruit on a single skewer as well as my two proteins.
Something I learned after: I should have first oiled the skewer to ensure ease in removal of the food items once cooked. I also should have made skewers with the same food item on them so I could control the timing each item takes to cook. So, next time I will have full skewers of mushroom caps, full skewers of pepper, full skewer of shrimp, etc.
Charcoal Barbecue Setup
My barbecue is an open pit style, hearth level, hand built by my Dad. When cooking, we generally use charcoal or charwood with wood chunks and chips for flavor. Today, I went with Sugar Maple chunks (double filet size), for the kabobs. I learned the importance of starting a chimney starter of charcoal first to be sure all the coals are hot before they go into the charcoal area of my pit.
Something I learned after: if your grill is in a safe area, you can start the chimney starter while preparing the food items so by the time you get everything prepped, the coals are hot and ready to go.
Once my embers are burning red and starting to gray over, it’s time to pour them into the chimney brazier. My pit will hold about 6 lbs. of charcoal. Once the charcoal is in, I add my Sugar Maple wood chunks for flavor to the kabobs.
Something I learned after: I should have laid a bed of unlit coals in the charcoal brazier. That way, I could be sure to have enough heat for the entire cooking process and I would have a chance to use the hot embers later for other cooking.
Time to Grill
With my grilling grates in place, it’s time to add the foods. I ended up putting a series of skewers on the grates trying not to crowd the grates. I did cook some of the chicken and shrimp off the skewers to give my guests options for just extra protein.
Something I learned after: I really didn’t give much thought to the cooking time of each item so some things were cooking faster and drying out before others. Shrimp cooks faster than chicken so lesson learned: chicken needs to go on first. Plus, I need to brush with marinade or oil to keep things moist.
For my first ever effort at making kabobs on the charcoal pit, I was pleased with the results. Without question the sugar maple chunks from SmokinLicious®added to the great flavor. I was amazed at just how little wood it took to impart that smoky quality to the foods. I learned quite a bit along the way: my sequence of adding items to the grill needs to change. My longer cook items like chicken, peppers and mushroom need to go on first. That’s where having skewers made with just the one ingredient will really come in handy. Pineapple, tomato, and shrimp certainly take less time. I also need to keep a basting brush and cup at the grill so I can coat the food items either with marinade or oil to keep the moisture locked in the food.
Toasting Marshmallow & Peanut Butter Cup S’more
A great way to use the hot embers leftover when your main dish cooking is done is a simple dessert. Nothing shouts summer and fun like a s’more! Graham cracker, peanut butter cups, and marshmallow fired in the hot embers – oh so yummy good!
I hope you enjoyed this first-time griller’s experience at the charcoal grill. Leave a comment and subscribe to us so we can keep bringing you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.