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

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

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

Turning A Gas Grill Into A Smoker

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

How To Purchase & Clean Radishes

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

True Wood Flavor Even On A Gas Grill

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

Gather Your Ingredients

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

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

Blending The Dressing

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

Bringing It Together

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

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

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STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Salad

Cuisine: American

Yield: 6-8 servings

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

Ingredients

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

Instructions

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

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Purchase Products:

Wood Chunks- Double Filet

Dr Smoke

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

Simple Ingredients Are Used for This Savory Smoked Pear Salad with Gorgonzola

Ingredients to make a savory smoked pear salad

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SMOKED PEAR SALAD WITH GORGONZOLA

When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!

This is a very simple salad once you’ve followed our segment on smoking fresh pears.  With pears in season during the colder months, it’s a great time to get your serving of greens.  So, let’s get started with what you will need for Smoke Pear Salad with Gorgonzola:

Ingredients:

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • fresh pepper

Preparing the Salad:

Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad.  Now, this is where you need to make some decisions on how you want your salad to look.  You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce.  I will be chopping my lettuce and cubing my smoked pears.  Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.  I’ll be balancing the two out with my vinaigrette.

Specially Diced Lettuce Arranged in a Bowl

Chopped Boston Lettuce

Boston lettuce is ideal for forming its own bowl and is an ideal choice for this pear salad.  If you want to use the leaves whole, lay 1-2 for a good personal size salad.  I am chopping my lettuce for a full side dish platter.  Be sure to clean the lettuce and pat dry prior to using.  The lettuce, if cut, should be rough cut in order to hold the pe

ars and hold the vinaigrette.

Assembling the Salad:

Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear.  Be sure you try to keep the pears in a single layer.  Now it’s time to add the Gorgonzola cheese.  Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.  It’s that simple!  Now you’ll see just how well these colors all work together.  Pleasing to the eyes and mouth!

Specially Diced Smoked Pears Placed on Lettuce Awaiting the Zesty Gorgonzola

Adding Gorgonzola

Making the Vinaigrette:

Now that the salad components are plated it’s time to prepare the vinaigrette.  I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad.  You will need a small whisk as well.  First, add 1/3 cup extra virgin olive oil to the measuring cup.  Then add 1/3 cup balsamic vinegar – I am using a tangerine infused balsamic vinegar for a citrus flavor to this salad.  To the liquids, grind some fresh ground pepper and then whisk until combined and thickened.  Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.

 

The Finish:

Vinaigrette Spritzed Over Smoked Pears and Gorgonzola- Adding the Finishing Touch to a Savory Salad

Finished Salad

Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and Gorgonzola.  It’s your choice how much to add but just be sure you get most of the components coated with a bit or you’ll be missing out on the fantastic balance of all the flavors.  Smoky depth of the pears, bite of the Gorgonzola, crisp freshness of the lettuce and the tang of the oil and vinegar.  A perfect way to get heartiness in a salad while enjoying the benefits of healthiness.  Bon appetito!

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SMOKED PEAR SALAD WITH GORGONZOLA

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Category: Salad

Cuisine: American

Yield: 2-4 servings

When your craving salad but tired of the same boring, unimpressive options, take it a step further and feed your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®! This is a very simple salad once you’ve followed our segment on smoking fresh pears.

Ingredients

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using Tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • Fresh pepper

Instructions

  1. Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad. You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce. Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.
  2. If you want to use the lettuce leaves whole, lay 1-2 for a good personal size salad. I am chopping my lettuce for a full side dish platter. Be sure to clean the lettuce and pat dry prior to using. The lettuce, if cut, should be rough cut in order to hold the pears and hold the vinaigrette.
  3. Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear. Be sure you try to keep the pears in a single layer.
  4. Now it’s time to add the gorgonzola cheese. Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.
  5. Now that the salad components are plated it’s time to prepare the vinaigrette. I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad. You will need a small whisk as well.
  6. First, add 1/3 cup extra virgin olive oil to the measuring cup. Then add 1/3 cup balsamic vinegar – I am using a Tangerine Infused Balsamic vinegar for a citrus flavor to this salad.
  7. To the liquids, grind some fresh ground pepper and then whisk until combined and thickened. Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.
  8. Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and gorgonzola.
https://smokinlicious.com/recipe/2017/02/15/smoked-pear-salad-with-gorgonzola/

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Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

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

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

SMOKED SUGAR SNOW PEAS WITH CUCUMBER SALAD

With four select ingredients readily available throughout the year, you can make this flavorful and healthy salad anytime of the year.  Perfect on its own for lunch or as a side dish to beef, pork, poultry, and fish, you’ll find your own variations to keep it unique.

Ingredients:

  • 1 lb. of smoked sugar snow peas (see our previous posting on smoking)
  • 2 mini cucumbers, unpeeled, thinly sliced
  • ½ pint of cherry or grape tomatoes, halved
  • ¼ cup of fresh dill chopped (or use a quality jar dill if fresh is not available)

Dressing:

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

Fresh & Savory Ingredients

Preparing The Salad:

Add the smoked snow peas to a salad bowl.  Stir in the cucumbers, tomatoes, and dill.  Be sure you stir gently to prevent breaking up the cucumbers and tomatoes.  Stirring will allow some of the char flavor of the peas to reach the juices of the cucumber and tomato.

Adding A Pop of Red Color to the Cucumbers and Peas

Adding Tomatoes

Preparing The Dressing:

 In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth.  You will see the dressing thicken as you whisk. Season with salt and pepper, to taste.  Pour the dressing over the salad and toss until coated.

Thickening the Dressing

A Quick Whisk

The Finish:

I simply love this salad for a healthy lunch, snack, or as a side to dinner. Feel free to add some additional crunchy items like pumpkin seeds, dried fruits, or even tortilla shell strips.  And DON’T FORGET to take a picture of your masterpiece and send along to us at SmokinLicious®.

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Smoked Snow Peas With Cucumber Salad

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Salad

Cuisine: American

Yield: 4 servings

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

Ingredients

  • 1 lb. of smoked sugar snow peas (see our previous posting on smoking)
  • 2 mini cucumbers, unpeeled, thinly sliced
  • ½ pint of cherry or grape tomatoes, halved
  • ¼ cup of fresh dill chopped (or use a quality jar dill if fresh is not available)
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of lemon zest
  • Salt & fresh ground pepper

Instructions

  1. Add the smoked snow peas to a salad bowl. Stir in the cucumbers, tomatoes, and dill. Be sure you stir gently to prevent breaking up the cucumbers and tomatoes.
  2. In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. You’ll see the dressing thicken as you whisk.
  3. In a small bowl, whisk together the lemon juice, olive oil, and lemon zest until smooth. You’ll see the dressing thicken as you whisk.
https://smokinlicious.com/recipe/2016/12/21/smoked-snow-peas-with-cucumber-salad/

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Purchase Products:

Wood Chips- Grande Sapore®

Bon-Bar-B-Q!

Dr Smoke

Dr Smoke

Dr. Smoke & the Culinary Team

Enjoy a Scrumptious Salad

Enjoy a Scrumptious Salad-Dr. Smoke

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