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.”

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

Banana is one of the best fruits to cook with as they are very flavorful and respond exceptionally well to smoke vapor due to the heavy water content in them.  In fact, bananas have roughly 75% water per 100 grams which is one of the reasons why they are popular to use in smoothies.

Since bananas don’t take a lot of time to infuse the natural essence of wood chips, I’ll be using my Nordic Ware stove-top smoker.  The golden, wood infused pieces of banana will then be added to sweet bread ingredients to make a banana loaf.

Our recipe will include a gluten-free flour and sour cream instead of oil which gives a great texture and lets the smoked banana stand out.  You’ll need just 4 smoked bananas for this recipe.  Let’s get started with the smoking process.

Tasting Notes: Remember, the most flavorful banana loaf is made using ripe or over-ripe bananas so be sure to shop your store’s “reduced for quick sale” rack, where over-ripened fruit normally is placed.

Got 15 Minutes?

You don’t need to own a stove top smoker like my Nordic Ware Kettle Smoker to do this technique.  Simply follow our previous posting on making your own stove top smoker using a standard pot.  Once your equipment is ready, take 4 ripe bananas, remove the peels and cut length-wise in half.  I place the bottom of my smoker on a medium heat burner and add one scoop of Minuto #8 wood chips to the center bottom of the pan.  The drip pan goes on next, followed by the smoker pan with the cut banana pieces.  The bananas will smoke about 15 minutes before turning golden in color.  Be sure you don’t over smoke the bananas or you could increase the chance for a bitter flavor or remove too much water.  Turn off the heat and carefully remove the smoker pan.

With the banana slices removed from the smoker pan, I place these in a bowl.  You’ll see water quickly start rendering from the fruit as they cool down.  If you prefer a thinner batter to your bread, then go ahead and use the bananas as is in this recipe.  If you prefer a firmer bread, drain the banana slices in a colander over a bowl to remove some of the water before mashing the slices.  You want your mash to contain somewhat consistent banana pieces when finished.  Then taking a standard 9×5 loaf pan, generously butter the pan on all sides and the bottom to ensure the bread will not stick.  Set the pan aside while we get ready to make the dough.

Time for the Dough!

I’ve decided to make a thicker loaf dough so I did drain my bananas in a colander for about 5 minutes before mashing.

Start by adding 1 cup of sugar to a large bowl followed by ½ cup of softened butter.  Cream the butter and sugar together using an electric mixer fit with a paddle attachment.  Once creamed, add 2 eggs, one at a time mixing well.   The outcome should be a smooth, thickened consistency.  Feel free to use sugar substitutes if you prefer.  Stevia substitution would be 24 packets or 1/3 cup.  Do not substitute the sugar with a liquid substitute as you must have a powder for the right bread consistency.

Now it’s time to bring in some dry ingredients to our dough.  Start with 1-1/2 cups of unbleached flour or a flour of your choice in a small bowl.  I’m using coconut flour today.  Add 1 teaspoon of baking powder and 1 teaspoon of kosher salt to the flour and whisk well.  Add the flour mixture to the butter mixture and combine well.  Add the mashed smoked banana which should be about 1 cup, plus ½ cup sour cream, and 1 teaspoon vanilla extract.  Mix well.  If you’ve used the banana without the rendered water, the dough will be quite thick.

Time to Bake Smoked Banana Bread

For the final ingredients to our dough, note these can be optional.  I’m adding ¼ cup shredded coconut and ½ cup of walnut and pecan pieces.  Mix with a spatula until blended.  Then place the dough into the prepared loaf pan spreading out so the dough is even.  I like to pound the filled pan on the counter before baking in order to ensure there are no air pockets.

Place the pan into a 350° F oven and bake until a tester inserted into the center of the loaf comes out clean.  This will take approximately 40-45 minutes depending on the thickness of your dough.  Remove the loaf pan from the oven and place on a cooling rack for 10 minutes.  Then carefully invert the loaf on a serving platter.  I’ve made a glaze to drizzle over the top of my loaf which is simply a ¼ cup of powdered sugar and 2 tablespoons of cream.  I add liquid in tiny amounts to get the consistency I prefer in the glaze, which is a slow drip from a spoon.  Now you’re ready to slice up this flavorful bread and impress all your guests.

What’s your favorite smoked banana recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® Products:

Wood ChipsMinuto®

For more reading related to

For more reading related to smoked Banana bread recipe- try these recipes

Try these tasty treats!

-HOT CROSS BUNS DONE ON THE GRILL FOR ENJOYMENT ALL YEAR

-SMOKED BANANA DOUBLE BITES

-ZUCCHINI BREAD & CAKE ON THE GRILL

-WOOD-FIRED APPLES MAKE THE BEST CAKE

 

Dr. Smoke

Dr. Smoke- you must try our Smoked Banana Bread recipe for a change in taste!

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.

(more…)

Bocados de plátano ahumado acabado (combinando plátanos ahumados con chocolate y almendras trituradas)

Bocados de plátano ahumado acabado (combinando plátanos ahumados con chocolate y almendras trituradas)

Pruebe bocados de plátano ahumado Click To Tweet

Bocados de plátano ahumado

Si se unió a nosotros para nuestra serie sobre el ahumar plátano, ahora es el momento de aprender lo que puede hacer con esta fruta sabrosa. Esta receta de bocados de plátano ahumado es un aperitivo perfecto, postre favorito de los niños, o aun un postre de fiesta. Necesita:

 

  • 6 onzas de chocolate semi dulce
  • 1/4 de taza de coco rallado, lo más fino, lo mejor
  • 4 onzas de almendras cortadas, trituradas
  • 2 cucharadas de mantequilla
  • 4-5 plátanos ahumados(ver nuestra serie anterior sobre este proceso si se loperdió)

 

También necesitará una cacerola para fundir el chocolate o un tazón seguro para microondas, palitos o algo similar para insertar en los segmentos de plátano, y una pequeña espátula de pastel para esparcir el chocolate. También mantendría a mano un poco de agua caliente encaso de que el chocolate se endurezca. Si es oocurre, simplemente agregue 1 cucharadita de agua caliente a la vez, mezclando bien, hasta que restaure la consistencia suave.

 

Preparando:

Es muy importante que prepare los otros ingredientes antes de derretirse el chocolate como quieras para evitar que el chocolate se endurezca. Tome sus 4 onzas de almendras cortadas y agréguelas a una bolsa. Puede utilizar un mazo de cocina o un rodillo, lo que es más fácil para usted. ¡Asegúrese de machacar las almendras – no hacer polvo de almendras ni harina! A continuación, prepare una bandeja de hoja con papel de cera y prepare sus palitos para juntar los bocados de plátano ahumado. Nombré esta receta por las pequeñas explosiones de sabor que ellos dan en solo un bocado.

 

Derretir el chocolate para bocados de plátano ahumado:

Una vez que los otros ingredientes están listos y su bandeja de hoja con papel de cera está lista, es la hora de derretir el chocolate semidulce. Puede hacer esto en unas pocas maneras. En una caldera doble, que es el método preferido, en una cacerola a baja temperatura, o en un microondas. Su elección-sólo asegúrese de obtener una consistencia que no es demasiado delgada ni gruesa por lo que el plátano se recubrirá fácilmente. Agrego 2 cucharadas de mantequilla al chocolate para producir un resultado brillante. Derretir hasta que quede suave teniendo cuidado de no ir más allá de esa etapa, pues el chocolate se endurecerá. Si va demasiado lejos, simplemente agrega 1 cucharadita de agua caliente a la mezcla para recuperarla.

 

 Ensamblando de los bocados:

¡Con el chocolate derretido ahora estamos listos para el montaje de nuestros bocados de plátano ahumado! Tomando su palito, inserte en el centro de un segmento de plátano. Recuerda, había cortado mis plátanos en segmentos de 2 pulgadas cuando hice el proceso de ahumar. Ahora mojarse en el chocolate y comienza a difundir en una capa uniforme usando una pequeña espátula de pastel. Sólo tiene que conseguir la parte superior y los lados recubiertos para que puedan rodar en los siguientes dos ingredientes.Una vez más, si su chocolate debe endurecerse, simplemente agregue 1 cucharadita de agua caliente para traerlo de vuelta.

 

Con nuestro segmento de plátano cubierto en chocolate, ahora estamos listos para “el rollo”. Primero coloca un poco de almendra triturada en un pedazo de papel de cera. A continuación, enrollar el plátano cubierto de chocolate en las almendras teniendo cuidado de n opresionar hacia abajo.Sólo deja que las almendras se peguen por su cuenta.A continuación, el coco rallado.Usted puede poner el coco en una hoja de cera, así o dejar en un recipiente pequeño que puede acomodar el tamaño de su plátano.Deje que el coco llene todos los espacios entre las almendras y luego se acoste en una bandeja cubierta con papel de cera. Estos tendrán que endurecerse un poco en el refrigerador.

Esta fácil pero deliciosa receta combina bocados de plátanos ahumados con chocolate y almendras trituradas

Esta fácil pero deliciosa receta combina bocados de plátanos ahumados con chocolate y almendras trituradas

El final sabroso:

Pues ¡el final! Después del ahumado nuestros plátanos usando astillas de madera Minuto de SmokinLicious®, les dimos un baño en delicioso chocolate negro. A continuación, el rollo – en almendra triturada y coco rallado – 2 maridajes de sabor fantástico para el plátano. Luego, a la bandeja cubierta con papel de cera para configurar todo en el refrigerador. Sólo necesitas unos 45 minutos y luego están listos para una fiesta, o para un aperitivo o ese gran postre. Da su propio toque a esta receta, cambiando el chocolate negro por el blanco, las almendras por el pistacho o los piñones. Usa tintes pastel para el coco o el chocolate blanco para un gran postre de Pascua, tintes verdes y rojos para Navidad, y azul para Janucá. Haz que esta gran receta sea suya. Incluso puede hacer plátanos enteros, configurarlos y luego cortarlos en rodajas y colocarles encima de helado o pastel de libra con un poco de crema fresca.

 

El equipo culinario quiere que usted sepa …

… que se puede añadir un buen toque ahumado a casi cualquier fruta fácilmente mediante el uso de cualquier dispositivo de ahumar alimentos de mano. Hemos descubierto que las frutas con una consistencia más densa y semi porosa como los plátanos, duraznos o fresas funcionan muy bien al aceptar vapor de humo de madera y conservar un sabor excelente ahumado. ¡Adelante y dales a sus postres navideños favoritos a base de frutas un toque de riqueza ahumada! ¡No se decepcionará!

Dr. Smoke- "¡Pruebe nuestra bocados de plátano ahumado sabrosos!"

Dr. Smoke- “¡Pruebe nuestra bocados de plátano ahumado sabrosos!”

Para mas lecturas, pruebe nuestra crostini con espárrago ahumado

Para mas lecturas, pruebe nuestra crostini con espárrago ahumado

 

Our Delicious Smoked Grape Flatbread with Brie and a little fresh Rosemary

Our Delicious Smoked Grape Flatbread with Brie and a little fresh Rosemary

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Smoked Grape Flatbread-  Even if you aren’t the biggest fan of Concord Grapes, this recipe completely changes the flavor of this variety of grape to produce a very pleasing outcome.  I’ve gone to my own personal grapevines and selected grapes at their peak for a flatbread recipe that is super easy and scrumptious.  It all starts with the grapes so go to your own vines, a neighbor’s, a farmer’s market or fresh market, and pick up a quart or two to bring to the grill for wood flavor infusion to make the ultimate in flatbread.  Remember, any grape you find will work for this recipe, so go ahead and pick your favorite.

Grape Prep & Wood Infusion

The first steps to our recipe are related to the grapes.  I’ve visited my grapevines and selected grapes that our deep purple and firm.  Bringing them to the kitchen, I remove them from the vine, ensuring all stems are out, rinse under cold water and pat dry with a paper towel.  I’ve started my grill by lighting only one burner.  To that side, I’ve prepared a metal smoker box with wood chunks.  My grill needs to heat up to 250-275°F.  While it’s heating, I prepare a sheet pan with a single layer of clean grapes.  Then we’re ready to add wood flavor.

Two zone cooking on a grill or smoker is the easiest since the temperature will remain steady and you won’t need to constantly watch the grill.  After achieving a 250°F temperature, I place the sheet pan of prepared grapes on the unlit side of the grates.  The smoker box of chunks should be releasing a consistent smoke at this stage. Put the lid down and allow the grapes to infuse for about 20 minutes.  I then return to the grill and rotate the pan, lid down again, and allow to smoke for an additional 10-15 minutes.

Tasting Notes: There is no rule regarding the type of wood you should use for the smoking.  Just be sure it is only hardwood and not a completely dried out piece of wood or you’ll find it will burn up almost immediately.  Remember, you want smoke not flames from the wood.  Positioning as close to the burner as you can get is best for the placement of the smoker box.

Dough Time

With the grapes smoking on the grill, I’m going to starting the dough for the flatbread.

Taking 2 cups of unbleached bread flour, I add it to a stand mixer bowl with a ½ teaspoon of kosher salt, whisking together.  In a measuring cup, I place 1 cup of warm water that is between 110-115°F.  I sprinkle into the water 1-1/2 teaspoons active dry yeast and wait 5 minutes for it to bloom.  Fitting my stand mixer with a dough hook, I start the mixer on low speed and gradually add in the bloomed water/yeast mixture from the measuring cup.  Turning up the speed on the mixer, I continue to knead the dough until it begins to ride up the dough hook, pulling away from sides of the bowl.

Taking a large bowl, I add 1 tablespoon of olive oil to the bottom and place some bread flour on a clean work surface to roll the dough out.

Removing the flatbread dough from the mixer bowl, I place the dough on the floured surface and begin to hand knead the dough into a ball.  I place the ball of dough into the oiled bowl, rolling the dough in the oil and up the sides of the bowl to ensure everything is nonstick.  Place the dough in the bottom of the oiled bowl, cover with a towel and place in a warm place to rise until double in size which will take about an hour.  Once risen, prepare a sheet pan with two tablespoons of oil, coating the pan’s surface with the oil using your fingers.  The oil will ensure the bottom of the flatbread crisps while cooking.

Simple Fresh Ingredients

Punch the dough down and place on the oiled sheet pan, stretching the dough out on the pan until it almost touches the sides.  Time for the fresh ingredients.  Start by slicing then tearing into pieces Brie cheese, placing over the top of the flatbread dough.  Sprinkle with fresh rosemary leaves.  Press the smoked grapes into the dough’s surface until all three ingredients cover most every spot of the dough.  Cover the dough with a cloth and allow the flatbread to rise a second time for another 20 minutes.  Then bake at 400°F until the cheese is bubbly and the bread surface is golden brown.  Remember, the grill works great for the flatbread cooking as well and for additional wood-fired flavor, use wood chunks at this stage as well.

Tasting Notes: Feel free to use other seasonal fruits and even vegetables from the wood-fired grill for this recipe.  Swap out the herb and cheese based on the main ingredient and you’ll have a versatile recipe for any seasonal food.

What’s your favorite flatbread recipe and featured flatbread item?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

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SmokinLicious® Products Used in this Recipe:

Our custom split double filet wood chunk used in this blog

#woodchunks

Wood Chunks- Double & Single Filet

For more reading related to Smoked Grape Flatbread with herbs try these recipes

For more reading related to Smoked Grape Flatbread with herbs try these recipes

More delicious recipes to try:

-ADDING A SMOKY INGREDIENT FOR SAVORY CORN MUFFINS

-Crostini with Smoked Asparagus

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

Dr. Smoke- Awesome Smoked Grape Flatbread with Brie!

Dr. Smoke- Awesome Smoked Grape Flatbread with Brie!

Our perfect Smoked Peach Relish which is perfectly paired with Shrimp for a tasty dish!

Our perfect Smoked Peach Relish which is perfectly paired with Shrimp for a tasty dish!

Smoke peach Relish is a tasty compliment to seafood! Click To Tweet

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Peach season!  One that lends so many different options to your food experience.  Whether consumed raw or used in entrees or desserts, I aim to bring another flavor level to this much anticipated seasonal fruit by adding wood-fired flavoring.  Then I’ll take these flavorful peach halves and introduce you to a peach relish that is perfect for topping fish and seafood.

Visit your favorite farm stand, fresh market, or your own peach tree and pick three firm, fresh peaches and bring them to the kitchen for preparation before hitting the wood-fired grill.  Oh, and we have plans for additional recipes with smoked peaches so do some extras while you have the grill or smoker going.

Easy Prep for the Grill or Smoker

Skinning our freshly harvested peaches

#peaches

Although yellow is the most common peach available, know that there is a white variety as well.  Both have easy to remove pits that make them easy to prepare for your favorite recipes.

Start by peeling the skin from the peaches, you’ll need 3 for this recipe, though I’m doing a full sheet pan for additional recipes.  Once peeled, using a paring knife, slice thru the center of the peach along the pit.  Gently separate into two halves then remove the pit.  Place the pitted and peeled peach half cut side down on a sheet pan.  Continue with the remaining peaches.  I’ll be using my gas grill set up with a smoker box of wood chunks to bring a smoky flavor to the fruit.  I’ve placed my smoker box directly on my heat diffuser to get the wood hot and smoldering quickly.  My pan of peach halves is placed on the unlit side of the grill.  Lid down on the grill and allow these peaches to tenderize slightly and infuse the smoke flavor.  I’ll check on them in about 15 minutes.

our tray of smoked peaches on the gas grill using a two zone cooking method to add wood smoke flavor.

#twozonecooking

 

 Tasting Notes: Keep in mind, flavors from wood on a gas grill will not be as intense as those on a charcoal unit.  Keep this in mind when you select the equipment to infuse the smoke flavor into the peaches.

Relish Ingredients for Smoked Peach Relish

Adding our wet ingredients to the pepper mix

#peppers

While the peaches are absorbing all that great hardwood flavor on the grill, let’s get started on the base for our peach relish.  To begin, I’ll get my mortar although you can also use a mini food processor.  Place one minced garlic clove into the mortar.  Add one chili pepper (serrano, jalapeno, & Hungarian make good choices) that has been seeded and minced.  To that, add 2 tablespoons of light brown sugar.  Using your pestle or the processor, pound or pulse until a paste is formed.  Remember, fresh ingredients will make for the best relish flavors.

With the base paste made to our peach relish, it’s time to add the liquids to balance the spicy and sweet flavors.  Start by adding 2 tablespoons of water, 2 tablespoons of lime juice and 3 tablespoons of oyster sauce.  Transfer the relish base to a large bowl.  Now return to the grill and remove the peach halves.  These should be browned from the smoke infusion.  Remove 6 halves and dice each.  Add them to the bowl with the base.  Let’s get ready for the final flavors.

The Ultimate Relish Flavors

Adding fresh herbs added to our rice

#freshherb

The final flavors are the fresh herbs that need to be added right before serving.  This includes ¼ cup of fresh, chopped cilantro and 2 tablespoons of fresh mint.  As peaches tends to be a delicate fruit meat, it’s important to gently mix everything together; don’t over combine.  Serve immediately with your favorite fish or seafood.   In fact, this is even great with just some toasted bread.  I’ve served mine today with brown rice and simple seasoned shrimp with a side of yellow waxed beans. Delicate yet full of balanced flavors that will surprise you coming from a smoked fruit.

 

What’s your favorite recipe using smoked or grill peaches?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious Products used in this Smoked Peach Relish recipe:

Our special split double filet wood chunk use to smoke the peaches for our smoked peach relish

#woodchunks

Wood Chunks- Double & Single Filet

For more reading related to Smoked Peach Relish try other recipes

For more reading related to Smoked Peach Relish try other recipes

More recipes you might enjoy:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-MUSHROOM TAPENADE ON THE WOOD GRILL

-COAL-FIRED LEEKS TERRINE

Dr. Smoke-This Smoked Peach Relish recipe is perfect accompaniment to any dish when we want a subtle fruity taste!

Dr. Smoke-This Smoked Peach Relish recipe is perfect accompaniment to any dish when we want a subtle fruity taste!

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 Click To Tweet

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 cooking Eggplant, 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.

Chef Bert teaches Neighbor Tom about ember cooking

#chefbertandtom

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
  • ground coriander about ¼ teaspoon
  • 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

 

 

 

 

 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.

What can I roast over a fire?

Just about any fruit or vegetable can be roasted over a fire.  Vegetables and fruits with a dense, husky outer skin do very well when grilled with gas, charcoal and wood fuels.  Eggplant is ideal for roasting over an open fire or directly on hot embers (ember cooking).

Additional reading:

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

SmokinLicious® products used in this recipe:

Our wonderful Single Filet wood chunks are featured in this ember fired eggplant recipe

#woodchunks

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.”

Our Cast Iron pan on the gas grill with double filet wood chunks flavoring our smoked peaches into the upside down cake!

Our Cast Iron pan on the gas grill with double filet wood chunks flavoring our smoked peaches into the upside down cake!

Smoked peach upside down cake! Click To Tweet

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Hopefully, you enjoyed our previous segment on adding smoke flavor to seasonal peaches.  We sure have had fun providing you with different techniques to add the natural flavor of wood. Now is the fun part where you take those smoked fruit pieces and turn them into something great.

I’m going to introduce you to a super flavorful and balanced peach cake done in the style of the traditional pineapple upside down cake – only with peaches!  For this recipe you’ll need three peaches but don’t waste the perfect time to do some extras so you can make all our great smoked peach recipes.

 Skillet Cooking

Our cast Iron pan on the grill

#castiron

Be sure you follow our posting on how to smoke peaches on a grill with wood or on a traditional smoker.  Our cake recipe starts with 3 tablespoons of butter.  Melt the butter and coat a cast iron skillet with it.  Be sure to get the butter up the sides of the pan as this will be the non-stick guarantee for removing the cake.  Place a ¼ cup of sugar evenly on the bottom of the pan and allow to brown for about 3 minutes.  While the sugar is browning, slice the peach halves into ¾-inch thick slices.  Once the butter/sugar mixture is ready, arrange the peaches around the edge of the pan on top of the sugar.  Then fill the center of the pan with the remaining peach slices.  Cook just for a few minutes until the peaches are sweetened by the butter and sugar mixture.  Remove the skillet from the heat.  Now, time to prepare the cake batter.

 Tasting Notes: Keep in mind, we will be cooking the cake on the grill which means you must use a high heat tolerant cookware.  Cast iron is ideal for this purpose but feel free to use another piece of cookware that will tolerate a grill or smokers heat.

Our upside down cake on the wood fired grill set up for a two zone cooking method.

#twozonecooking #cheftbertandtom

 Upside Down Cake Batter

Our dry ingredients ready to become the dough

#ingredients

The cake batter starts with the dry ingredients.  You’ll need a medium bowl for these ingredients.  Start by whisking 1 cup of coarse yellow cornmeal with ¾ cup all-purpose flour.  Keep in mind, you can use polenta if you prefer.  Add 1 teaspoon baking powder, 2 teaspoons chopped fresh lavender or 1-1/2 teaspoons of dried lavender, and 1 teaspoon salt in a medium bowl.  Mix well and set aside.  Next, we’ll work on the wet ingredients for our batter.

It’s important to mix the wet ingredients separate from the dry to ensure each ingredient is mixed well.  Start by getting a large bowl.  Add 6 tablespoons of softened butter and ¾ cup sugar to the bowl.  With a hand mixer, beat the sugar and butter until pale and fluffy.  Get 3 large eggs and add one egg to the batter at a time, beating well after each addition.  The batter will slowly become thinner.  Mix in ½ teaspoon vanilla extract and ½ cup heavy cream.  Now, taking the medium bowl of cornmeal mixture, add ½ the dry cornmeal mixture to the large bowl of wet ingredients.  Be sure to use a low setting on the mixer and scrap down the sides of the bowl to get a complete mix.  With the batter ready, we’ll be adding batter to our cast iron pan loaded with peaches.

A Beautiful Finish

Our upside down cake baking in the cast iron pan on the gas grill

#castironcooking

What’s great about making cakes in a cast iron pan is generally, the batter is dropped into the pan rather than poured.  Using a large spoon, drop the prepared batter over the peaches and spread with a spatula.  Time to add flavor to the entire cake by cooking it on the grill with wood chunks in a smoker box.

Cook until a tester inserted in the center comes out clean; this should be 20-25 minutes with a steady grill temperature of 350°F.  Transfer the skillet to a wire rack and let stand for 10 minutes.  Run a knife or spatula around the edge of the cake and invert onto a serving platter.  Tap the bottom of the skillet to release the cake and remove the skillet slowly.  Let cool slightly, then serve.

Although this is a sweet cake, I like to add a bit of unsweetened freshly whipped heavy cream.  Feel free to change the fruit in the cake to something else that is in season like plums, strawberries, blueberries – you get the picture.  For all you camp cooking lovers, this is one to try at the camp as well.  Just gather some hot coals and place your cast iron near those coals and you’re on your way!

What’s your favorite iron skillet dessert?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to

For more reading related to Smoked peaches using our cast iron pan on a gas grill- try these recipes

 

More yummy recipes to try:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-ZUCCHINI BREAD & CAKE ON THE GRILL

Dr. Smoke- using our cast iron pan for our smoked peaches!

Dr. Smoke- using our cast iron pan for our smoked peaches!

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This simple but delicious recipe combines smoked bananas double bits with chocolate and crushed nuts

Finished smoked banana double bites (combining smoked bananas with chocolate and crushed nuts)

listen to the audio of this blog posting

SMOKED BANANA DOUBLE BITES

If you joined us for our series on  a smoking banana , now it’s time to learn just what you can do with this flavorful fruit.  This recipe for Smoked Banana Double Bites makes for a perfect snack, kid loving dessert, or even a sweet party item.  Gather together the following:

Ingredients:

You’ll also need a saucepan for melting the chocolate or a microwave safe bowl, Popsicle sticks or similar disposable handle for inserting in the banana segments, and a small cake spatula for spreading the chocolate.  I would also keep on hand some hot water in case the chocolate should seize or harden on you.  If that occurs, simply add 1 teaspoon of hot water at a time, mixing well, until you restore the smooth consistency.

Preparing:

It’s important that you get the other ingredients ready prior to melting the chocolate as you want to prevent the chocolate from hardening.  Take your 4 ounces of slivered almonds and add to a storage bag.  I am the old school so I will crush my almonds using a canned good.  You can use a kitchen mallet or rolling pin, whatever is the easiest for you.  Be sure you just crush the almonds – don’t make almond dust or flour!  Then prepare a sheet pan with wax paper and get your popsicle or other wood stick ready for putting the Smoked Banana Double Bites together.  I named this recipe after the average bites it takes to get one of these little flavor explosions into your tummy.

Melt the Chocolate:

Once the other ingredients are at the ready and your sheet pan with wax paper is set, it’s time to melt the semi-sweet chocolate.  You can do this a couple of ways.  In a double boiler which is the preferred method, in a saucepan set to a low temperature, or in a microwave.  Your choice- just be sure you get a consistency that is not too thin or thick so the banana will coat easily.  I add 2 tablespoons of butter to the chocolate to produce a shiny result.  Melt until just smooth being careful not to go beyond that stage or the chocolate will harden.  If you do go too far, simply add 1 teaspoon of hot water to the mix to thin and recover it.

Assembling the Bites:

With the chocolate melted we are now ready for assembly of our Smoked Banana Double Bites!  Taking your Popsicle stick or similar wooden item, insert into the center of a banana segment.  Remember, I had cut my bananas into 2-inch segments when I did the smoking process.  Now dip into the melted chocolate and begin to spread into an even layer using a small cake spatula.  Just get the top and sides coated so they can roll in the next two ingredients.  Again, if your chocolate should seize or harden on you, simply add 1 teaspoon of hot water to bring it back.

With our banana segment covered in chocolate, we are now ready for “the roll”.  First, place some crushed slivered almond on a piece of wax paper.  Then roll the chocolate covered banana into the almonds being careful not to press down.  Just allow the almonds to stick on their own.  Next, a trip to the shredded coconut.  You can put the coconut on a wax sheet as well or leave in a small container that can accommodate the size of your banana.  Let the coconut fill in all the spaces between the almonds then lay on a sheet pan covered with wax paper.  These will need to harden a bit in the refrigerator.

This simple but delicious recipe combines smoked bananas double bits with chocolate and crushed nuts

The Yummy, Creamy, Chocolate Finish:

So here we are.  The finale!  After taking our bananas to a smoky place using SmokinLicious® Minuto® Wood Chips for smoking, we gave them a bath in luscious dark chocolate.  Then the roll – into the crushed almond and shredded coconut – 2 fantastic flavor pairings for the banana.  Then off to the sheet pan covered with wax paper to set everything up in the refrigerator.  You just need about 45 minutes of setting time then it’s off to the party, or for a snack or that great dessert.

Don’t forget to put your own spin on this recipe by swapping the dark chocolate for white, the almonds for pistachio or pine nuts.  Always keep the holidays in mind too.  Use pastel dyes for the coconut or white chocolate for a great Easter dessert, green and red dyes for Christmas, and blue for Hanukah.   Make this great, simple recipe your own.  You can even do whole bananas, set them up, and then slice them over ice cream or pound cake with a hint of fresh cream.  Get your imagination going and expand on the great use of the smoked banana.

The Culinary Crew wants you to know …

… that you can add a nice smoky twist to just about any fruit easily by using any hand-held food smoking device.  We’ve found that fruits with more of a dense, semi-porous consistency like bananas, peaches or strawberries do very well in accepting wood smoke vapor and retaining superb smoky flavoring.  Go ahead and give your favorite fruit-based holiday desserts a hint of smoky richness!  You won’t be disappointed!

SmokinLicious® products used:

Wood Chips- Minuto®

For more reading related to

For more reading related to

Additional reading:

-BEST GINGERBREAD MEETS THE GRILL

-BANANA’S ULTIMATE SMOKY CREAMY GOODNESS!

Dr Smoke

Dr. Smoke “you will love this take on bananas”

*Please leave us a comment*

WOOD-FIRED APPLES MAKE THE BEST CAKE BECAUSE OF THE UNIQUE FLAVOR BROUGHT OUT BY THE SMOKING PROCESS!

Wood Fired Apple WOOD-FIRED APPLES MAKE THE BEST CAKE

WOOD-FIRED APPLES MAKE THE BEST CAKE

As the second most consumed fruit in the USA, apples are loaded with antioxidant benefits and have been found to have extensive benefit to the colon due to the high level of gut bacteria present in its polyphenols.  Plus, this is a fruit that is readily available all year long making it an ideal choice for cooking.

We are taking the Gala variety and putting them over a coal fire for wood-fired flavor in our apple pie cake.  Pick your favorite variety of apple and get out the charcoal grill for this fun and simple technique and recipe.

Fire Up the Grill

Fire up the Stok grill

After purchasing 12 apples of your choice, get the charcoal grill going, so the flames can reduce to hot coals.  That’s all needed for our apple cooking!  Any size charcoal grill will do, including the small portable grill.  I use a chimney started to lite charwood from SmokinLicious® as this is my preferred product when I do a short cook fruit or vegetable item.  The reason?  It is not fully carbonized, so it still releases plenty of flavonoids from the hardwood.  You certainly can use a standard hardwood charcoal but add a chunk or two of SmokinLicious® double filet wood chunks to be sure you get a wood flavor.

While the chimney starter is burning down to hot coals, I peel and thinly slice 12 apples.  I use a Gala variety for my recipe and a Stôk charcoal grill, equipped with an insert system.  I place my sliced apples in the insert vegetable basket for this simple method of wood firing the apples.  Just be sure to spray the basket with non-stick cooking spray to ensure the apples don’t stick.

A Cake by Name

With my hot SmokinLicious® charwood producing steady heat, my 12 Gala apples peeled and sliced thin, I’m ready to place the vegetable basket over the hot coals.  Remember, apples have a lot of water content, so they will steam initially.  The water will attract the smoke vapor and bring great color and flavor.  After approximately 10 minutes, I shake the apple slices in the basket to allow them to rotate for even cooking and color.  You’ll see the edges become bronzed as they cook.   In 20 minutes, these will be ready to go.

wood-fired apples make the best cake

Adding the Ingredients & Cook Time

Our wood fired apples and dry ingredients mixed in the pan ready for baking

After the apples are removed from the grill and cooled slightly, add a teaspoon of cinnamon and 2 teaspoons of fresh lemon juice to maintain color until baked in the oven.  Set those aside and gather together 2 cups flour, 1 cup packed light brown sugar, 1 teaspoon cinnamon and 2 sticks of cold butter cut into 8 cubes.

Start by combining 2 cups of flour, 1 cup of packed light brown sugar, and 1 teaspoon of cinnamon.  Taking one piece of cold butter at a time, add to the flour mixture, cutting each piece using either an electric hand mixer, 2 knives or a pastry cutter.  You want to have pea-size pieces of butter mixed into the flour mixture.  Press 2/3 of this mixture into a 9-inch springform pan then add the wood-fired apple slices, spreading evenly in pan.

With the wood fired apple slices nestled in the simple cake batter of flour, brown sugar, and cinnamon, it’s time to top the apples with the remaining 1/3 flour mixture.  Be sure all areas are covered.  Set the springform pan on the foil lined sheet pan and place in a 350°F oven for 75 minutes.  Once cooked, remove from the oven and allow to sit in the springform pan until cool.  Just run a knife along the edge of the cake to ensure it will separate from the pan’s ring once removed.  Remove the ring when the cake has cooled then sift a ¼ cup powdered sugar on the surface of the cake.

Cake Perfection

Our finished wood fired apple pie cake nicely golden brown

 

After giving Gala apple slices the lick of smoke from our charwood grill, mix together flour, brown sugar and cinnamon with butter for a great cake batter, and baking everything together, the ultimate in apple pie cake is born.  With a light coating of powder sugar, the wood-fired apple slices pile high for perfection in the single bite.  More like a cobbler batter than cake, you’ll love the simplicity of the construction and the unique flavor a wood fire gives to apples.  Perfect anytime of the year, just like apples are, you’ll be the envy of your neighborhood when you fire up the grill for wood infusion to apples.  Now you must also prove that Wood-Fired Apples make the best Cake – Enjoy!

The Culinary Crew wants you to know …

… that this recipe can easily be adapted with the substitution of apples with fruits like peaches, pears or even strawberries.  This switch will offer more of a traditional cobbler type baking with these moisture rich fruits taking on incredible but delicate smoky flavor.

Visit our narrated video with more pictures and step-by-step instructions.

Press above to visit our narrated video with more pictures and step-by-step instructions.

SmokinLicious® products:

Charwood

Wood Chunks- Double Filet

More recipes to try:

-Our Smoked Carrot Cake

-Smoked Strawberry Napoleon

-A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

 

Dr Smoke- "

Dr. Smoke- “This is a MUST try recipe”!

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