Using our Homemade Bacon, try this smoked bacon potato cheddar round for a yummy meal or snack!

Using our Homemade Bacon, try this smoked bacon potato cheddar round for a yummy meal or snack!

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Smoked Bacon Potato Cheddar

At SmokinLicious®, we understand how much people love bacon, especially the smoked version.  That’s why we encourage you to make your own smoked bacon using a pork belly between 3-5 lbs.  This amount will provide for more than a few great recipes as well as enjoyment by the slice.  You can find our method of making smoked homemade bacon here.

For this recipe, I’ll be incorporating 1-1/2 pounds of my smoked bacon with potatoes, sharp white cheddar cheese for a simple, flavorful savory round that can be used for breakfast, as a dinner side dish, or an entrée on its own, as it certainly is hearty enough.

Just 3 Primary Ingredients

This is a super easy recipe from an ingredient standpoint.  It does, however, take a bit of preparation of the ingredients to make the round come out perfectly.

Start by taking your previously smoked pork belly which has become perfectly smoked bacon and make ½-inch thick slices that will be diced.  You’ll need a total of 1-1/2 pounds of diced smoked bacon.  Now take roughly 5 medium sized potatoes, wash them well and pat dry with paper towels.  Slice them by hand into thin slices or use a food processor equipped with a slicing disk or use a mandolin slicer.  Next, you’ll need approximately 1 pound of sharp cheddar cheese – I prefer white versus yellow – grated.

For making the round I use a large spring form pan which is 9 to 10-inch, with the bottom lined in parchment paper.  You can oil the parchment round and the sides of the pan to prevent sticking if your pan is not non-stick already.

Assembly

Begin with the sliced potatoes and start to layer them in a circular pattern in the pan.  Overlap slightly to ensure no leakage.  Now sprinkle a layer of grated cheddar cheese.  Sprinkle a layer of diced smoked bacon.  Then repeat this sequence until all the ingredients are used up, ending with the cheese bacon layer.

Bake or Grill the Smoked Bacon Potato Cheddar Until Tender

I like to place my filled spring form pan onto a sheet pan to ensure if anything leaks out of the pan, it has a place to land.  Ideal cooking temperature is 350°F and can be done in the oven or on the grill.  If using the grill, be sure to cook using a two-zone setup that will put the pan on the unlit side of the grill.   Cooking time will range between 35-45 minutes.  You’ll know this is cooked, when the top browns nicely and the base potatoes are tender.  Use a knife tip to test for tenderness.

Let cool for just a few minutes, then release the spring form ring.  Move the cooked round to a platter and slice either in squares or pie slices.  Most definitely, this is hardy enough to fill you up and give you the great flavor of a meat pie but with the great flavor of smoked pork that elevates this for popularity!

Tasting Notes: Consider changing up the flavors of this round by including caramelized onions, diced peppers, mushrooms, etc.  I prefer not to add seasonings or herbs to allow the purse flavors of the smoked bacon to come through but certainly you can add as you like.

What’s your favorite recipe featuring homemade smoked bacon?  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:

Our hand split double filet smoker wood chunks

#woodchunks

Wood Chunks- Double or Single Filet

For more reading related to Smoked bacon potato cheddar round and other recipes see our directory of others.

For more reading related to Smoked bacon potato cheddar round and other recipes see our directory of others.

More recipes you might enjoy:

-SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

-The Tastiest Spuds Ever!- The Breakfast Potato Takes on Smoke!

-SMOKED POTATO CURRY-  SMOKINLICIOUS® STYLE!

FUN & EASY TO MAKE, A TREAT TO EAT!- HOMEMADE SMOKED BACON

Dr. Smoke- make our homemade smoked bacon potato cheddar round for a great snack!

Dr. Smoke- make our homemade smoked bacon potato cheddar round for a great snack!

Our Snow Pea Cucumber Salad kissed by smoke adds a delicious flavor to this spring salad.

Our Snow Pea Cucumber Salad kissed by smoke adds a delicious flavor to this spring salad.

SMOKED SNOW PEAS WITH CUCUMBER SALAD Click To Tweet

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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.

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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- try this simple technique for roasting garlic!

Dr. Smoke- Give it a try! Roasting garlic in an iron skillet is a snap!

 

 

 

 

 

 

For more reading related to

For more on ember cooking, here’s a few recipes to try out!

 

 

 

 

 

 

Simply Delicious- Ember Cooked Sweet Peppers!

Ember Fired Eggplant Feta Tart – A Mediterranean Delight!

You Have to Try This!- Fire Roasted Leeks with Goat Cheese

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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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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This simple to prepare dish with our Woodsy flavored Broccoli Pesto sauce

This simple to prepare dish with our Woodsy flavored Broccoli Pesto sauce

Woodsy Broccoli Pesto from the Grill! Click To Tweet

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I purchased several heads of broccoli recently and decided to smoke them using one of my favorite short cut methods for smoke vapor infusion.  My Nordic Ware Kettle Stove Top Smoker allows me to get the flavor level I like in about 20 minutes using only my stove for fuel.

Once I have my broccoli smoked, I’m going to produce a smoked broccoli pesto that is perfect for so many foods and purposes.  This is super easy and doesn’t take a lot of time to make and it keeps well in the refrigerator.

Chef Bert explains to Tom that grilled fruits and veggies take on a whole new flavor profile.

#chefbertandtom

Easy Smoking Technique

Here are the steps I used for smoking in the Nordic Ware unit but you can adapt these to pretty much any stovetop unit.

our stove top smoked broccoli

#smokedbroccoli

I’ve placed the unit on the largest burner of my stove top, added about ¼ cup of Minuto® Wood Chips #4 from SmokinLicious® in the base pan, topped with the drip pan, and then added the food tray with the broccoli cut into florets.  Total time to smoke and tenderize the broccoli will be about 20 minutes.  Usually a medium-high heat setting generates about 275°F of heat for the cooking process just target to be in the 275-300°F range.  With the broccoli smoked, it’s time to make the pesto.  In addition to the smoked broccoli, there are 6 additional ingredients: salt, pepper, basil leaves, olive oil, lemon juice and grated Parmesan cheese.

Tasting Notes: You can use any method of smoking the broccoli based on the equipment you have available but if you do want to try a stove top method without having to purchase a ready-made unit, try our method using a standard 2-quart stockpot.

A Quick Process to Pesto

Pesto ingredients

#pesto

Pesto is one of those items that is simple to make but so many people will buy ready-made from the store.  You’ll get a much fresher taste quality when you produce your own.

Start by getting a large capacity food processor with a standard blade.  Place the smoked broccoli florets in the processor bowl, followed by a ¼ cup grated Parmesan, ½ cup packed fresh basil leaves, 3 tablespoons olive oil, juice from ½  a lemon, ½ teaspoon salt, and ½ teaspoon fresh ground pepper.  Process all the ingredients until smooth.  You likely will need to add a bit more olive oil to reach the right consistency for your taste.  Remember, this is going to produce about 2 cups of pesto so start with a lighter amount of oil as this ingredient can be added later when you decide how you’re planning to use the pesto.  For me, I’ll be starting with a simple pesto noodle that I intended to add some sliced pork to.

Tasting Notes: Each food processor is different so start on pulse and then work to maintain the motor on for a smooth result.  Feel free to drizzle additional olive oil into the mixture while the processor is running, just do so in drips rather than a stream amount.

Think Endless Uses

There are so many uses for our smoked broccoli pesto!  I’ll be adding ¼ of my 2-cup pesto production to some hot egg noodles that will act as a bed to lay some Asian marinated pork in.

Here are some other uses to consider: use in rice, pastas that have ridges for the pesto to cling to, on a sandwich, or use as a topping for chicken, fish, and pork.  I’m sure you’ll come up with other great uses as well.  The batch you make from the single head of broccoli will last for about 7-10 days if stored in the refrigerator.  If you can store in glass, it will likely last longer.  With broccoli readily available most of the year, this is a treat to be enjoyed anytime!

What are the health benefits of pesto?

Pesto is very good for you.  The basic ingredients of basil, lemon juice and olive oil are rich in antioxidants and Vitamins A & C.  The emphasis on broccoli boosts the healthy quotient of this pesto recipe to an even higher level.  Adding the smoky touch to broccoli provides a distinctive flavor.

finished mixed Broccoli Pesto

#smokinlicious #pesto

What’s your favorite pesto 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 used for this recipe:

SmokinLicious Minuto® wood chips

Wood Chips- Minuto®

For more reading related to

For more reading related to Pesto beyond Broccoli Pesto visit these pages!

Related recipes:

-CHARRED BROCCOLI SOUP!

-TORTELLINI GETS A SMOKY MATE

-SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

Dr. Smoke- When searching for a different pest don't forget about Broccoli Pesto but add a Woodsy twist from the grill!

Dr. Smoke- When searching for a different pest don’t forget about Broccoli Pesto but add a Woodsy twist from the grill!

We smoked the Sweet potatoes first for our Smokey Sweet Potato and Chipotle Soup recipe

Smokey Sweet Potato and Chipotle Soup is wonderful on cold day!

Try this Smokey Sweet Potato and Chipotle Soup Click To Tweet

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Let’s make Smokey Sweet Potato and Chipotle soup with our Smoked Sweet Potatoes!

You did it!  You stepped outside the norm and you smoked sweet potatoes.  Congratulations!  You now have a flavor level to a root vegetable that can only be achieved from wood smoke infusion.  Now, what do you make with this flavorful root vegetable?

Why not start with our easy, flavorful soup featuring a kick of spice to balance the creamy sweetness of the potatoes.  You’ll need about 5 medium sized sweet potatoes that have been smoked and tenderized.  You can visit our previous article on smoking sweet potatoes which includes directive on the gas grill as well as the charcoal grill application.

Get your smoked sweet potatoes to the kitchen as we start the makings of a great soup you’ll treasure any time of the year.

Fresh off the smoker our Sweet potatoes are ready for Smokey Sweet Potato and Chipotle Soup

#smokedSweetpotato

Prep Time

When you smoke sweet potatoes with the skin on, you’ll find versatility for your recipes.  For our soup, simply peel the skin away and slice each potato in half lengthwise, then cut into cubes.  You’ll need about 2 lbs. total of cubed, smoked sweet potato which will be 4-5 whole smoked potatoes, dependent on the size.

Chop one medium white onion and preheat a tablespoon of oil in a medium saucepan.  Add the chopped onion, some salt and fresh ground pepper and allow to cook until brown around the edges.

Sweeting down the onions and spices for the Smokey Sweet Potato and Chipotle Soup

#onion#saucepan

Once the onions have begun to brown, it’s time to spice things up.  Start by adding 2 teaspoons of ground cumin and 2 garlic cloves that have been minced to the onion mixture.  Stir to combine.  Now add 7 cups of low sodium chicken broth and 1 chopped chipotle chile in adobo sauce.  Allow these flavors to cook and marry for 15 minutes.

Blending to a Silky Finish

Whenever you make a smooth soup, you start with a softened main ingredient and then add a liquid base to it in stages.  That means start adding your cubes smoked sweet potatoes into the blender container until filled about ½ way.  Begin blending the potatoes.

Our Smoked Sweet potatoes in the blending ready to be liquified into Smokey Sweet potatoe and Chipotle Soup

#sweetpotato

Add a ladle full of the broth mixture and begin processing again.  If you have a blender equipped with a lid that has a pour opening, you can simply ladle in additional liquid base to reach the desired consistency of the soup.  I like mine to be about the consistency of a smoothie but you can alter the finish thickness by simply adding chicken broth.  Do the pureeing process in batches, returning each batch to a soup pot for a final heating.  I’ve done my puree process in three batches.

Once the finished puree is reheated, you’re done!  The sweetness of the potatoes and the slight kick of the chile combine so well to produce a balanced, silky texture and flavor.  Once ladled into a serving bowl, add a touch of sour cream or cream fraiche for a final swirl of perfection.

We are adding the Creme Fraiche to our Smokey Sweet Potato and Chipotle Soup

#cremefraiche

Honestly, this is one soup that could be enjoyed cold as well as hot, it’s that delicious either way.  Smoked sweet potato and chipotle soup.  Surely a favorite to make during fall but a cold cellar storage will help you enjoy for the whole year!

What’s your favorite recipe featuring sweet potatoes?  Leave us a comment and subscribe for more great recipes, techniques, tips, and the science behind the flavor, that’s SmokinLicious®.

 

Did you love this recipe?  Then please, share it!

SmokinLicious® products used in this recipe:

#doublefilet

Wood Chunks- Double Filet

For more reading related to

For more reading related to Smokey Sweet Potato and Chipotle soup and other soups try these recipes

If you liked this recipe, try these next!

-SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

-Smoked Squash & Kale Soup

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

 

Dr. Smoke loves this Smokey Sweet Potato and Chipotle soup for a great treat

Dr. Smoke loves this Smokey Sweet Potato and Chipotle soup for a great treat

Marrying smoked Broccoli with flavors from India finished dish

Marrying smoked Broccoli with flavors from India finished dish

Smoked Broccoli with Flavors from India Click To Tweet

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So far, we’ve shown you how to cook and flavor broccoli on the gas grill using wood chunks and a direct method of cooking.  That is a very fast means of cooking and charring broccoli quickly and is convenient for most of us who own a gas grill.

My second method of cooking and wood flavoring broccoli is using a stove top smoker.  I enjoy using my Nordic Ware Kettle Stove Top Smoker as this is one little unit that packs a punch when it comes to infusing smoke flavoring.  Plus, using this process, I don’t have to babysit the smoker.  Just set it up on the stove, turn on the overhead stove vent, and come back in about 20 minutes and the broccoli will be tender and full of flavor.  That means, it’s ready for all your recipes.

Now that the broccoli is ready, I’m going to make an India-type curry using tomato, potato, onion and smoked broccoli.

Tasting Notes: I’ve only mentioned two methods of smoking the broccoli but note you can also do this on a portable grill, charcoal grill, traditional smoker and electric smoker.  You can also use a handheld food smoker if you don’t want complete penetration of the smoke vapor into the broccoli.  Note that the stove top and charcoal methods will provide the boldest smoke flavors.

A Tomato Sauce

the ingredients for our smoked broccoli with india spices

#ingredients

The first thing to prepare for our curry dish is the tomato sauce that will flavor the dish along with the smoke flavors.  To start, I take two tomatoes – I’m using vine tomatoes – and dice them.  To the diced tomato, I add one teaspoon of salt, ½ teaspoon garam masala, ½ teaspoon cumin powder, ½ teaspoon chili powder, and ¼ teaspoon cayenne pepper.  This mixture needs to be mashed down which you can either do with a food processor or food masher.  Be sure the mixture is smooth as this will be the sauce or gravy type quality to our dish.

I’ve elected to use a mini food processor for my tomato mixture.  This sauce mixture can be set aside until the other vegetables are ready.

Tasting Notes: Another ingredient that I like for this sauce is and Asian garlic-chili sauce.  If you elect to go with a tablespoon of so of this ingredient, eliminate the minced garlic clove and cayenne pepper.

Developing a Curry

To make the actual curry contents, you can use a skillet or a Dutch oven.  I’ll be using a Dutch oven as I prefer the ease of being able to heat up the cast-enamel which retains heat well.  Be sure you are comfortable with regulating the temperature setting on the Dutch oven if you chose to use this cookware as it does retain heat well.

Place one tablespoon of safflower or olive oil in your cookware and allow to heat.  Add one small chopped onion, two cloves of garlic which you’ve minced.  Allow these to sweat and tenderize.  Be sure you don’t burn the garlic so stir often.  To this add one medium size chopped potato.  You can decide if you want the skin on for extra nutritional value or peeled.  Stir these contents well and frequently, adjusting the heat of the Dutch oven if using this cookware (I went from a medium-high setting to a low setting by the time the potato had cooked for just a few minutes).   After tenderizing the potato for a few minutes, add one head of chopped smoked broccoli.

Now add in your tomato sauce mixture stirring well.  Here’s the important part of the dish – be sure you don’t allow the mixture to dry out.  Add water intermittently as needed to maintain moisture and convection.  For those who like wine flavor infusion, you can also add about ¼ cup of red wine of your choice.

mixing the spices

Tasting Notes: Don’t get hung up on the exact quantities of any given ingredient.  If you like spice, think about increasing the cayenne pepper or adding a garlic-chili paste to this.  You can also alter the type of chili powder used.  Use this recipe as a guide and make the end result your own.

A Beautiful Finish

Essentially you can have this dish cooked in 30 minutes following the 20 minutes smoking process of the broccoli.  However, I prefer to keep the pot on low and cook for a couple of hours to intensify the flavors.  Just be sure you add water as needed to keep everything moist and only in small quantities to prevent the vegetables from becoming mushy.

This is a vegan menu option but you can certainly alter the basic recipe to make this your own.  The nutritional value of these vegetables using very little oil makes it a healthy smoked alternative than traditional barbecue.

Now when you ask

Can you smoke broccoli?

 Absolutely! Whether grilled, charred or smoked, this awesome vegetable favorably responds to wood-fired cooking with a rich, smoke kissed, nutty-like flavor. It’s very easy and the results are mouth-watering!  While pleasing the palate, smoked broccoli is very good for you; it is loaded with an array of vitamins and nutrients that support healthy food choices.

What’s your favorite broccoli 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®.

Chef Bert discussing with Tom how flavorful charring is to vegetables.

#chefbertandtom

SmokinLicious® products used in this recipe:

Wood Chips: Minuto®

Wood Chunks: Double Filet

For more reading related to smoked Broccoli and its many uses

For more reading related to smoked Broccoli and its many uses

More broccoli recipes:

-BROCCOLI PESTO WITH A WOODSY NOTE

-SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

-CHARRED BROCCOLI SOUP!

Dr. Smoke- using our smoked Broccoli and adding flavors/spices from India provides a tasty twist

Dr. Smoke- using our smoked Broccoli and adding flavors/spices from India provides a tasty twist

Filete flanco enrollado- todos los ingredientes están mezcladas con filete flanco enrollado y atar para asado.

Filete flanco enrollado- todos los ingredientes están mezcladas con filete flanco enrollado y atar para asado.

Una gran idea de receta con el uso de espárragos cocinado y filete flanco. Mientras los filetes flancos enrollados se estén cocinando en la parrilla de carbón/parrilla de gas o aun en el horno!

Ingredientes:

  • espárragos cocinado
  • 2-3 libras de filete flanco
  • 4 onzas de hojas de espinacas
  • Aceite de oliva (o pesto)
  • 4 onzas de queso de mozarela
  • Pimienta y sal para un buen sabor

Si cocina con carbón o parrilla de gas use “doble” filete con trozos de madera para añadir un sabor adicional.

 

Preparando el filete

La idea es machacar el filete con un mazo de carne para ablandarlo. Me gusta cubrir el filete flanco con aceite de oliva, pimienta molida fresca, y kosher sal y ponerlo en plástico envuelto para marinarlo por lo menos de seis horas, pero prefiero marinarlo por la noche. Después de marinarlo, puedo empezar a ensamblar con los otros ingredientes.

Ensamblando el filete flanco enrollado

Coloque el filete flanco y ponga las hojas de espinacas superponiéndolas en el proceso. Ahora tome las mitades de tronchos de espárragos y úntelas después. Finalmente, ponga el queso de mozarela y añade con sal y pimienta. Recuerde que, si el queso no está fresco, tendrá un poco de sal encima y se debe que tener cuidado añadiendo más sal. Ahora, empezando a lo largo de la parte más larga del filete flanco, empieza a rodarlo empacando el relleno. Después de que esté completamente enrodado, tome 6 pulgadas de cordel de carne precortada y se ate alrededor del filete flanco enrollado cada dos pulgadas. Estas piezas llegaran a ser tamaños de porción. Corte el filete flanco entre los cordeles y ponga cada pieza de filete en una bandeja de hornear.

Cocinando filete de flanco enrollado

Cocine los filetes en una bandeja de hornear por aproximadamente 30 minutos. El filete flanco rendirá mucho jugo o líquido, para prevenir que se derrame use una rejilla de asar. Después de que el queso de mozarela se vuelva de color dorado, estará listo para sacarlo del horno. Deje que se descaliente por unos 5 a 10 minutos antes de servirlo.

¡Sirviéndolo!

Esto es solamente una idea de combinación de sabor que funciona muy bien con el filete y los espárragos asado. Otras combinaciones incluyen corazón de alcachofa, pimientos rojos asados, col rizada, y hasta quinoa si quiere añadir una textura de grano.

Nuestro plato completamente cocido de filete de tres flancos rollos con queso y espárragos asado

¡Disfrute!

Filete flanco enrollado con espárragos asado- Una de las ideas geniales para usar y cocinar con espárragos fresco esta temporada.

El equipo culinario quiere informarle que…

… que a cause de la popularidad y la versatilidad en muchas recetas, habrá dificultades encontrando el filete flanco en la tienda de comestibles o en su carnicería. El filete flanco es venerado porque es bajo en grasa y muy saboroso. ¡No se preocupe y si no está disponible para usted, hay otras opciones! Otras opciones como solomillo de tres puntas en rogadas o aguja asada ofrecerá el mismo deleite a su paladar.

Bon Bar B Q

Dr. Smoke y el equipo culinario.

Productos SmokinLicious® utilizados en esta receta:

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

#trozosdemadera

Trozos de madera: “Doble” filete

Chunk hombre: Para más lecturas relacionadas con filete flanco enrollado con espárragos asado.

Chunk hombre: Para más lecturas relacionadas con filete flanco enrollado con espárragos asado.

Otras recetas que puede disfrutar:

-Crostini con espárrago ahumado

Dr. Smoke- ¡pruebe filete flanco enrollado con espárragos asado!

Dr. Smoke- ¡pruebe filete flanco enrollado con espárragos asado!

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