May 2020


We are roasting garlic in an iron skillet over hot embers

We are roasting garlic in an iron skillet over hot embers

Roasting Garlic In An Iron Skillet- Quick and Easy Click To Tweet

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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 try Ember Cooking/Roasting Garlic In An Iron Skillet.  You know you’re just dying to try this technique yourself!

Bon Bar B Que!

 

Purchase Products:

Wood Chips- Grande Sapore®

Dr Smoke- "You MUST try Ember Cooking/Roasting Garlic In An Iron Skillet."

Dr Smoke- “You MUST try Ember Cooking/Roasting Garlic In An Iron Skillet.”

 

 

Guacamole asado hecho con aguacates asados para un toque único. ¡En una manera sencilla, impresione a sus invitados!

Guacamole asado hecho con aguacates asados para un toque único. ¡En una manera sencilla, impresione a sus invitados!

Aguacate está lleno de grasas saludables, 4 gramos de proteína y 975 miligramos de potasio que es casi el doble que un plátano. Con 18 de los aminoácidos recomendados en el consumo diario, aguacate es una fruta súper.

Pensamos que tomaríamos este favorito de frutas y añadiríamos un nivel de sabor para sus recetas de aguacate por asado de madera el aguacate.Este sencillo paso aportará todos los beneficios nutricionales de la fruta con un nuevo sabor audaz.

Ingredientes frescos

Una vez que haya asado de madera sus aguacates en una parrilla de gas o carbón (consulte nuestra publicación en esta técnica), debe recoger los siguientes ingredientes:

  • 3 aguacates asados
  • 1 diente de ajo finamente rallado
  • 1 pimiento serrano o jalapeño finamente picado
  • 1/4 de cebolla blanca, finamente picada
  • 2 cucharadas de jugo de lima recién exprimido
  • 1 cucharada de cilantro picado
  • 1 cucharadita de sal kosher

Además de los ingredientes,necesitará una licuadora o la mano y el mortero.Prefiero el mortero y la peste para poder controlar el nivel de puré que se produce a cada ingrediente.

Poniendo en capas el sabor

Primero, es necesario triturar la carne de aguacate asado. El mejor guacamole tiene algo de calidad gruesa, así que tenga esto en cuenta cuando estés triturando la carne. Cuando el aguacate está machacado, agregue la pimienta y combínelo también. Puede seleccionar cualquier pimienta si desea calor o no. Si prefiere un guacamole que no tiene sabor picante, añade un pimiento dulce.

Después del aguacate y la pimienta se mezclan, es hora de agregar los otros ingredientes. Agregue primero la cebolla picada seguida de jugo de lima, cilantro y sal. Combine todo bien, asegurándose de que los trozos no sean demasiado grandes para cualquiera de los ingredientes.

¡Prepáranse para servir el guacamole asado!

La mejor parte del guacamole asado es como simple que es hacerlo, sin embargo, los sabores son tan frescos e intensos. Después todos los ingredientes se combinan, recoger todo el contenido del mortero o licuadora y colocar en el plato de servir o tazón. Me gusta rematar mi guacamole con un poco de pimentón ahumado para que tenga un poco de color. Ten en cuenta que no necesita usar esto con chips de tortilla. Este es un excelente ingrediente para una hamburguesa o sándwich de pollo asado y aun funciona bien con ensalada de verduras. Encantará cómo el sabor de la madera añade otra dimensión a esta comida favorita.

Esperamos que hayas encontrado inspiración con esta receta. Nos encantaría ver sus fotos de esta receta. Deja un comentario y suscríbelo. Sigue siguiéndonos mientras lo traemos consejos, técnicas y recetas innovadoras sobre cómo trabajar con madera para cocinar, asar a la parrilla y ahumar.

Chunk hombre: Para más lecturas relacionadas con guacamole asado.

Chunk hombre: Para más lecturas relacionadas con guacamole asado.

 

Otras recetas que puede disfrutar:

-Vieiras selladas calientes

-Crostini con espárrago ahumado

-Costillas cortas ahumados de carne de res con adobo de soya

Productos SmokinLicious® utilizados en esta receta:

Foto de nuestros trozos de madera especial usó en filete flanco enrollado

#trozosdemadera

Trozos de madera: “Doble” filete

Dr. Smoke "No digan a sus invitados como lo hizo. Este es nuestro ingrediente secreto."

Dr. Smoke “No digan a sus invitados como lo hizo. Este es nuestro ingrediente secreto.”

Our Finished Smoked Meatballs Greek Style done on a Kettle Grill!

Our Finished Smoked Meatballs Greek Style done on a Kettle Grill!

 

Try Smoked Meatballs Greek Style on the Kettle Grill! Click To Tweet

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Although I love Italian-style meatballs with traditional red sauce as a sandwich, I’m going to change up the flavors by making a Greek version.  Then I’ll smoke my meatballs on the charcoal grill using charwood, which is a partially charred hardwood from SmokinLicious® that still retains a core of uncarbonized material to release wood flavorings.

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Smoked Banana Bread so much flavor beyond the regular recipe

Smoked Banana Bread so much flavor beyond the regular recipe

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Let’s make Smoked Banana Bread

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Our finished Grilled Asparagus Wrapped with a healthy Choice

Our finished Grilled Asparagus Wrapped with a healthy Choice

ASPARAGUS WRAPPED IN PUFF PASTRY Click To Tweet

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One of the favorite Spring vegetables that certainly don’t have a long fresh season around my area, asparagus is know for its fiber and its diuretic quality since it is 93% water.  Although it certainly is a star vegetable to grill, I’m taking it to the healthy side and preparing a wrapped asparagus without all the fat, sodium, and calories of bacon or prosciutto wrapped.

This is a super flavorful twist of carrot and puff pastry that is perfect for a dipping sauce.  Fresh asparagus comes to life when we wood-fire it on the gas grill with wood chunks for added flavor.  When done, you’ll never miss the bacon as this is a meaty, satisfying take on the wrapped asparagus theme.  Now, get your bunch of fresh asparagus and learn this healthier version of wrapped asparagus wood-fired!

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Our leeks fire roasted over a bed of hot wood ember coals!

Our leeks fire roasted over a bed of hot wood ember coals!

Leeks fire roasted over wood embers! Click To Tweet

Leeks fire roasted- listen to our step by step approach!

Leeks fire roasted- listen to our step by step approach!

Considered one of the healthiest foods, leeks join onion and garlic as part of the allium vegetable family.  This seasonal delight is commonly used as a soup but I have something else in mind.  I’ll be putting these directly on the hot coals and charring them for tenderness and flavor.  Then I’ll be layering them in a terrine that includes goat cheese and crème Fraiche.  I’ll also provide a dip alternative using the same ingredients to give you two options for these great flavors.  Get shopping and pick out about 5 lbs. of vibrant green leeks, and let’s make an appetizer.

The Small Coal Bed

 

our cooking bed of coals

#hotcoals

One of the benefits of having a cooking wood company is when we produce our charwood product, I can have the micro pieces saved for my cooking use.  By using these smaller pieces, it allows my fire to reduce faster to the hot coal stage.  I’m using a Weber kettle for this coal method and include a fine mesh screen on the charcoal grate to prevent the micro pieces from falling through.

I place a Firestarter on the screen, then place my chimney starter over the top.  I fill the chimney with my micro charwood pieces and light the base where the Firestarter is.  Leave this alone until the coals gray over and are hot.  Then pour in an even layer in the charcoal area to be ready for the leeks.

Tasting Notes: I recommend for the best char taste to the leeks that you use hardwood charcoal and not briquets.  This will allow you to break apart charcoal pieces easier and get an even coal bed.

Quick Leek Preparation

Leeks are one of those vegetables that are simple to prepare for cooking.  First thing, if you’ve purchased with the root ends intact, remove those roots.  Even if the roots are removed, still trim the root end to remove the hardened, dried end.  Then cut off the dark green tops.  Remember to save these parts to flavor soup stock! Wash the leeks to remove trapped dirt and pat dry.  Once dry, cut each leek lengthwise in half.  Now get a sheet pan and we’ll finish getting the leeks ready for the coals.

Chef Bert introducing grilling vegetables as a side option

#chefbertandtom

With the leeks cleaned and trimmed, it’s time to spread them out on a sheet pan and season with salt and fresh ground pepper.  Taking the pan to the grill, place the leeks on the hot coals trying not to overlap any.  Let them cook for about 10 minutes before turning to char the other side.  Be sure to move around any leeks that are lighter in char color than the others.  Total time on the coals will be about 20 minutes.  Remove and allow to cool briefly.

 

Terrine Filling with Leeks fire roasted

The layering of the leeks in the pan and goat chees filling

#leeks

With the leeks charred and tenderized, it’s time to make the terrine filling.  Start by combining 4 ounces of softened goat cheese, 4 ounces of crème Fraiche, 1 teaspoon lemon or lime zest, kosher salt and fresh ground pepper to taste.    Mix these ingredients together well.   Line a standard 9×5 loaf pan with plastic wrap so that about 4-inches of wrap overhang the ends of the pan.  This will allow for ease in releasing our terrine once it is set.

With the leeks, goat cheese mixture, and loaf pan ready, it’s time to assemble the terrine.  Start by adding leeks to the bottom of the loaf pan in a single layer.  Then add a layer of the goat cheese mixture.  Repeat until the pan is filled, being sure to start and end with a leek layer.  Fold the plastic wrap over the finished terrine and place a piece of cardboard cut to size on the covered terrine.  Apply canned goods to weigh down the terrine and refrigerate overnight.

Tasting Notes: If you prefer to not make a terrine, you can still use this basic recipe to make molded leek topping.  Simply chop the charred leeks into small pieces and add directly to the goat cheese mixture.  Combine well and then mold in small bowls, still refrigerating overnight.

After spending the night in the refrigerator, the coal-fired leek terrine is ready to be un-molded.  Start by unwrapping the terrine and inverting it onto a serving platter.  I like to cut 1-inch slices while the terrine is still firm.  Be sure to use a sharp, serrated knife to get through all the leek layers.  Then allow softening somewhat before serving with your selections of suitable accompaniments.  I am using a hearty pumpernickel bread as well as a crusty Italian bread.  Other good choices are radicchio leaves, water crackers, petite bread, and mini pepper halves.  This is an easy means of giving your guests a unique appetizer that is healthy too.

Do you have a favorite leek recipe?  Tell us in a comment.   Bringing innovation to wood-fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

Our Readers Are Asking..

How do you use leeks in food?

One of the healthiest vegetables, fresh leeks make great many traditions and tasty dishes like ham & leeks, leek soup and leek terrine.  Prized for their distinct subtle onion-like flavor, leeks, especially when fire roasted take on a nice smoky twist!

SmokinLicious® products used in this blog:

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

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

TRY THE KISS OF FIRE TO GUACAMOLE Click To Tweet

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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.

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Our Grilled Parsnips with added wood smoky flavor taste almost like French Fries!

Our Grilled Parsnips with added wood smoky flavor taste almost like French Fries!

GRILLED PARSNIPS TASTE LIKE FRENCH FRIES Click To Tweet

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Your diet likely doesn’t consistent of many root vegetables and I can guarantee that if you have kids, they may not have tried more than a carrot for a root vegetable.  I’m going to introduce you to parsnips which is one root vegetable that when grilled, takes on a flavor very similar to French fries.

That’s why I’m calling this recipe my Smoked Parsnip Fries with Spicy Honey Glaze.  As easy to prepare as it’s cousin the carrot, parsnips take no time at all to prepare and smoke on the grill.  Go to the market and get yourself about 2 pounds of this lesser used vegetable and let’s convert you from the potato to the parsnip!

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