Our Finished Zucchini Rolls, Rolls that are easy to prepare, prepare your appetite for this great vegetable!

Our Finished Zucchini Rolls, Rolls that are easy to prepare, prepare your appetite for this great vegetable recipe!

Try these Zucchini Rolls wood fired for special flavor! Click To Tweet

Listen to our blog

Zucchini Rolls– For those of us who love to grow zucchini you know just how heavy a harvest you can end up with.   Then the question is: what to do with all those zucchinis?  Let me offer up a suggestion.  Zucchini ribbon rolls are a super easy way to make a quick appetizer or a great side dish.  In fact, if you don’t need the fanciness of the ribbons, you can modify this recipe which I’ll cover in this posting.  I’ll be taking the zucchini ribbons to the gas grill which I’ve equipped with wood chunks and provide a subtle smokiness to the zucchini before filling with a flavorful ricotta-basil-Parmesan mixture that easily could be smoked as well.  Pick out some of your larger zucchini and get ready to make a super appetizer or side dish with your harvest.

Become a Ribbon Maker

Making the Zucchini Ribbons

As you likely know, zucchini grows on a vine so when you start, you will find an end that has a growth nub and then a rounded bottom.  Both ends need to be trimmed after the entire zucchini has been washed and pat dry.

Although you can make the ribbons on a mandolin, I’ve elected to use a wide vegetable peeler.  I located the flattest portion of the zucchini and begin at the stem top down in one peel.  This will produce a ribbon of about 1-inch in width.  I continue peeling on this side until I begin seeing seeds.  I then rotate the zucchini and begin peeling on the opposite side.  You can produce as many ribbons as the zucchini will make until it begins to reach tender inner flesh that won’t support a single ribbon peel.

With the long ribbons of zucchini made, I lay them out on a sheet pan lined with parchment paper.  I then brush each ribbon lightly with olive oil before placing on the grill.  Since my grill is set up for two zone cooking, the zucchini pan will go on the side with no direct heat meaning all burners on that side are off, while my wood chunks are smoking in the smoker box on the direct heat side.  These will only take about 12-15 minutes to flavor with smoke and they do not require any flipping.  Just a quick rotation of the pan about halfway through the cooking process.

Tasting Notes:

Remember, zucchini has a lot of water content which makes it ideal of attracting smoke vapor.  That means, you need to use hardwoods that are more mild or medium in boldness so the intensity of the smoke flavor is pleasant and not bitter.  I like maple, ash, alder, and cherry either alone or in combination.

A Creamy Filling for our Zucchini Rolls

Making the creamy filing

While the zucchini ribbons are cooking with wood flavor, I begin working on the filling for my ribbon rolls.  I start by placing 1 cup of whole milk ricotta cheese in a sieve over a bowl to remove any excess liquid.  Once transferred to a bowl, I work on chopping some fresh basil from my garden, until I end up with about 3 tablespoons worth.  I add that to the ricotta bowl along with 2 tablespoons of chopped garlic.  A drizzle of white truffle oil and some fresh ground pepper go in next.  Finally, about a ¼ cup of grated Parmesan is added and mixed in well.

Tasting Notes:

You can substitute many other fillings for the one I’ve included.  Other ingredients that would work well include goat cheese, chives with some chopped nuts for crunch.  Even a dried fruit like cranberry or golden raisins would be a great addition. 

Time to Roll

Zucchini Ribbons on the grill with wood chunks using a two zone cooking technique

With our filling well mixed, it’s time to return to the grill and remove our ribbons in preparation for filling.  If the ribbons are still oily, simply take a paper towel and wipe the residual oil away.  You don’t want the ribbons too wet or they won’t hold up when placed back on the grill.  Working with a single ribbon at a time, lay a generous dab of the filling in the center of the ribbon and spread to within ½ inch of each end.  Starting on one end, gently roll the zucchini ribbon until you have a small spiraled log.  Place on a parchment lined sheet pan leaving 1-inch spacing between rolls.  Continue with the rest of the ribbons until all are filled.  Then return the pan to the grill just to heat the filling up.

I will tell you that you can grill smoke the ribbons to the consistency you prefer you just need to ensure that they stay flexible enough to roll.  It is sometimes beneficial to dry these out a bit more before grilling so making the ribbons a day ahead of the actual grill-smoking is helpful.  Once tender and warmed inside, remove from the grill and serve.  I prefer to place mine on a base of vodka sauce with some fresh basil leaves.  These are slightly smoky, creamy and easy to eat.  They can be served easily as an appetizer or a side dish to your choice of animal protein.  I like these served with a rich short rib or a nice flaky fish like snapper or sea bass.  Oh, and don’t forget about that leftover zucchini you’ll have after you’ve made the ribbons.  I like to matchstick cut my leftover zucchini and add the remaining cheese filling with a bit of sauce and make this for another side dish or healthy lunch.

What’s your favorite zucchini recipe from the grill?  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®.

Enjoyed this blog? Please spread the word

SmokinLicious® Products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to Zucchini rolls and other great vegetable dishes to wood fire!

For more reading related to Zucchini rolls and other great vegetable dishes to wood fire!

More recipes to try:

-SMOKED AVOCADO LOAF FROM OUR AVOCADO RECIPES

-PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

 

Dr. Smoke

Dr. Smoke- Prepare your appetite for the Ricotta filled, tomato sauced, Zucchini rolls with a touch of wood fired flavor

The smoky deliciousness of breakfast potatoes!

The smoky deliciousness of breakfast potatoes!

listen to the audio of this blog posting

If you’re a fan of breakfast potatoes than you’re going to love this take on the traditional flavors of this first meal favorite. Click To Tweet

Give It A Smoky Start

As with most breakfast potato recipes, this one has just a handful ingredients to make it oh so memorable at the breakfast table.  It starts with a key ingredient – smoked potato – which you can find the technique for in our previous posting.  This is a recipe that can certainly accommodate your specific preferences so alter it as you please.  For my rendition, you’ll need the following:

Gather These Ingredients for Breakfast Potatoes:

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 1 cup of rough cut onion
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • A Jalapeno pepper diced
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 cup of ricotta cheese
  • A red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

One Hot Skillet Makes It Easy

Be sure you’ve readied all the ingredients as this recipe can be completed quite fast.  Place your oven-safe skillet over medium-high heat and allow to heat.  Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface.  Add the cup of chopped onion and allow to cook for 3-4 minutes.  You’ll know you’re ready for the next step when the onion becomes translucent.  Add the 2 cups of chopped sweet pepper and mix well.  Allow the vegetable mixture to cook until tender, about 8 minutes.

Adding Heat and Smoke

The peppers, onions and Potatoes in the skillet

Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well.  After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture.  Mix well and allow to absorb some of the existing cooking oil and moisture.  The colors will begin to blend as well as the flavors getting us close to the finished dish.

Mellowing Out the Boldness

To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture.  Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet.  Using my spatula, I break this down with the heat to provide a creamy consistency.  The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow.  After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.

The Spectacular Finish

After taking the skillet from the stove top, I place it in a pre-heated 350°F oven to finish.   This will only take about 10 minutes.  Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes.  Then plate to your favorite platter.

I like to add sliced fresh tomato and a sprinkle of fresh parsley to the top.  This is a perfect dish for any type of eggs or served an accompaniment to sausage.  Of course, it can stand alone as well so feel free to treat it as its own meal.

Smoked potato from the charcoal grill with a medley of vegetables gets you to the perfect Smoked Breakfast Potato!

The Culinary Crew wants you to know

… that the deliciousness of smoked spuds can add a rich flavor burst to just about any breakfast food featuring potatoes.  In addition to home fries or hash browns, try your hand at adding either grill or skillet-based smoked potatoes to recipes like hash, potato pancakes or fritters.

More Related reading on this subject

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE

SmokinLicious Products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke

Dr. Smoke- “Here’s a great smoky flavor twist for traditional breakfast potatoes.”

Getting ready for a Grilling/Roasting Broccoli extravaganza!

Getting ready for a Grilling/Roasting Broccoli extravaganza!

Summary:

Using Smokinlicious® double filet or single filet wood chunks on your gas grill for a grilling/roasting broccoli experience. Grilled Broccoli using broccoli florets adds woodflavoring for broccoli vegan! Call it Roasted broccoli, wood roasted broccoli or smoked fresh broccoli just add it to your roasted broccoli recipes!

Grilling/Roasting Broccoli on the Grill

Ready to add a new flavour twist to your average Broccoli?  Then get your LP/Gas Grill ready and find out how easy this method is using wood chunks for great char flavour.  All you’ll need for this easy cooking experience is:

Equipment/Ingredients:

Preparing the Grill for the Grilling/Roasting Broccoli technique

Adding special wood flavoring to your LP/Gas grill can be so easy by following these simple steps: make sure your grill is clean from significant grease build up.  Remove the grilling grates and determine how much space is between the diffuser and the grilling grate.  The diffuser is the plate covering the units gas burner (do not remove the cover).

Once you have the measurement select the SmokinLicious® wood chunk size that will best fit the area.  Based on your measurement, select either the Single Filet which is ~4 inches or the Double Filet which is ~2 inches.

Wood Preparation

Remove the cooking grates from the grill.  Then strategically place the wood chunks over the heat diffuser.   This is the metal piece covering the actually gas burner(s).   If the SmokinLicious® wood chunks are fresh, then you can add them directly to the unit without pre-soaking them.  If not, you may want to consider a lite soaking of about 15 minutes.

Wood chunks above diffuser

Wood chunks above diffuser

Today, I want my broccoli to just have the natural flavour of the wood so I’m using them un-soaked.  Know that you can add additional flavouring through the soaking process by soaking the wood in a liquid  like wine, beer, or juice.

Then replace the grills back over the SmokinLicious® wood chunks!  Make sure the grates are securely seated back on the unit.  If there is a lot of space on your unit between the diffuser and the grate you may want to consider a SmokinLicious® single filet or block item.

Now light the unit and set to a low heat setting. Bring the unit up to a temperature of about 180 degrees F.  Do not overheat the unit as the goal is to delay ignition of the wood.

Preparing the Broccoli

I slice up the broccoli head into what I call serving slices (you can get to make individual florets or larger sizes, totally up to you) and add them on the grill grates.  Keep in mind, you want to be able to move the finished product from the grill to the serving dish without too much issue.  The actual sizing of the pieces doesn’t matter as all sizes will take in the natural wood flavour.  It’s best to break down the head into florets in order to ensure charring on all portions of the broccoli.

Then I close the cover of the grill for the cooking/smoking process.

Cooking Process

Open the lid of the LP/gas grill after about 4-5 minutes of cook time.  Remember, your heat setting should remain on low.  You should see that the SmokinLicious® “Double” filet wood chunks have ignited!  The burning of the wood will produce heat and smoke within the unit.  Open the lid every 5 minutes or so and move the broccoli florets around to make sure you have an even searing on each piece. 

After 7-10 minutes, the broccoli should be showing a color change due to the wood flavonoids infusion. You should see the charring on the outside of the florets as well as see the smoke being produced by the wood that is burning under the grate. I use these ‘hot” spots to move the food over them which will ensure complete “char” on the outside of each floret.

A great smoky taste to the finished result!

A great smoky taste to the finished result!

Final Product

All that’s left is to move the florets to a serving dish, add  some butter, salt and fresh ground pepper to complete the dish.  Feel free to experiment with different variations on a finish as everything is fair game.  Keep in mind too, that broccoli freezes really well, especially when broken down in to florets.  Be sure to take advantage of the growing season and freeze your finished wood roasted broccoli for use when fresh broccoli is unavailable.

The Culinary Crew wants you to know

that the flavor charm of grilled and roasted broccoli can be extended to an array of great, traditional or family favorite recipes featuring this healthy, tasty vegetable.  There are many, many excellent recipes with broccoli as the main player.  Freeze and save an amount of your grilled, wood-fired broccoli to “flavorize” those broccoli-based soups, casseroles or dips!

Bon Bar B Que!

 

Dr. Smoke-do this great Grilling/Roasting Broccoli techniqueoked beef broth with our simple techniques.

Dr. Smoke-do this great Grilling/Roasting Broccoli technique

 

SmokinLicious Products used in this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to Grilled/Roasted Broccoli, try these recipes

More broccoli recipes to try:

-MARRYING FLAVORS FROM INDIA WITH SMOKED BROCCOLI

-BROCCOLI PESTO WITH A WOODSY NOTE

-CHARRED BROCCOLI SOUP!

Flank steak pinwheels- all the ingredients are mixed with the flank steak wrapped and tied for grilling.

Flank steak pinwheels- all the ingredients are mixed with the flank steak wrapped and tied for grilling.

Flank Steak Pinwheels with Ember Roasted Asparagus

Great recipe idea with the use of Ember cooked Asparagus and Flank Steak.  While the pinwheels can be cooked on the Charcoal/LP-Gas grill or even in the oven!

View the video tutorial:

Ingredients:

  •         Ember cooked Asparagus (see our previous blog)
  •         2-3 lbs of Flank Steak
  •        4 oz of Spinach leaves
  •         Olive Oil or Pesto
  •         4 oz of Mozzarella cheese
  •          Pepper and Sea Salt for taste

If grilling on Charcoal or LP/Gas grill use “Double” Filet wood Chunks to add some additional flavour!

Preparing the Flank Steak

The idea is to pound out the flank steak with a meat mallet to help tenderize it.  I like to coat my flank steak with olive oil, fresh ground pepper and kosher salt and place in plastic wrap to marinate for at least 6 hours but I prefer to marinate overnight.  Once marinated, I can begin to assemble with the other ingredients.

Assembling the Flank Steak Pinwheels

Lay out the flank steak and place the spinach leaves overlapping them as you go.  Now take the halved asparagus stalks and layer them next.  Last, load on the mozzarella cheese and then season with salt and pepper.  Remember, if the mozzarella is not fresh, it will have some salt to it so be careful when adding additional salt. Now, staring on the long end of the steak, begin rolling inward, tucking in the filling as you go.  Once completely rolled, take 6-inch lengths of pre-cut meat twine and tie around the rolled flank steak about every 2-inches.  These sections will become the individual serving sizes.  Cut the steak between the twine ties and lay each cut piece of steak on a baking sheet.

Cooking the Pinwheels

Cook the pinwheels on a baking sheet or pan for approximately 30 minutes.  Flank steak will render a lot of juice so you may want to use a roasting rack in the pan.  Once the mozzarella cheese becomes golden brown, you’ll be ready to remove from the oven.  Let sit for 5-10 minutes then serve.

Serve!

This is just one combination of flavors that work well with the flank steak and ember roasted asparagus.  Other winning combinations include artichoke heart, roasted red peppers, kale, even quinoa if you want to add a grain texture.

Our fully cooked plate of three Flank Steak Pinwheels with Cheese and Roasted Asparagus

Bon Appetit!

Flank steak pinwheels with ember roasted asparagus – just one of the wonderful ways to use fresh asparagus this season.

The Culinary Crew wants you to know …

… that because of its trending popularity and versatility in many recipes, you may have difficulty finding flank steak from time to time at the grocery store or even at your butcher’s.  Flank steak is revered because it is low in fat and very flavorful.  Don’t fret if it isn’t readily available to you, there are substitutes!  Thinly sliced tri tip sirloin or even chuck roasts will offer much the same delight to your taste buds!

Bon Bar B Q

Dr Smoke and the Culinary Team

 

SmokinLicious Products for this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to Flank Steak Pinwheels, try these recipes

More recipes to try:

-Crostini with Smoked Asparagus

-WRAPPED ASPARAGUS WITH A HEALTHY CHOICE

-SMOKED AVOCADO LOAF FROM OUR AVOCADO RECIPES

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Have you ever thought of roasting fresh corn on your lp/gas grill and adding wood flavouring?

Our culinary team has produced a two-part video series outlining how we Wood flavoured grilled Corn on the grill!  It is so easy to do, especially this time of year when the corn harvest is abundant!   Add this as a great side to your dinner,  make a wood-fired salsa with the corn, freeze the corn for grilling enjoyment in the middle of the winter season.  Unless you are like us and we ate the full dozen just after the grilling and pictures.

Ingredients:

  • Gas/LP grill
  • 1-2 dozen ears of corn with husks
  • 8-12 double filet Smokinlicious® wood chunks.  (We used Sugar Maple but any species will work- consult the flavour chart)
  • 1 stick of butter
  • 1/2 cup of fresh parsley chopped
  • 1 hour of fun grilling time, the noise of the corn popping on the grill is free and will excite your guests!

Video one grill set up

Video two cooking process

BON BAR B Q

The Culinary Team wants you to know …

… that char-grilled corn on the cob has many advantages of adding smoky flavor to your summer and early fall food enjoyment.  Give this simple smoked corn salsa a try.  Slice off the charred kernels of four ears of corn, dice a Spanish onion and a grilled sweet pepper.  Combine the mixture with an 1/8 cup of balsamic vinegar, a teaspoon of olive oil, dash of worcestershire sauce, juice of a lime and a few shots of hot sauce.  It’s that easy and so good! 

SmokinLicious Products Used for the Recipe:

Wood Chunks- Double Filet

For more reading related to Wood Flavoured Grilled Corn, try these recipes

For more reading related to Wood Flavoured Grilled Corn, try these recipes

Related recipes:

-SPICY BUTTER FOR SMOKY GRILLED CORN

Ember cooked Sweet Peppers

-FRESH CORN ON THE COB- GRILLED

Dr. Smoke

Dr. Smoke- How we Wood flavoured grilled Corn on the cob with a gas grill! Using our best wood chunks for smoking-add this to your smoky corn on the cob recipes!

Something is wrong.
Instagram token error.
Load More

OUR CROSTINI WITH SMOKED ASPARAGUS RECIPE! IS YUMMY!

OUR CROSTINI WITH SMOKED ASPARAGUS RECIPE IS YUMMY!

CROSTINI WITH SMOKED ASPARAGUS

It’s Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh!  Be sure to visit our series on the ember roasting of fresh asparagus (see the previous blog) so you can move on to our fabulous recipes.  Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor.  So, here we go!

With your ember-roasted asparagus (see other blog or Instagram #smokinliciousasparagus) in hand, you’ll need these ingredients:

Ingredient List

  • Baguette or other small width bread (in a pinch, pita chips will work as well)
  • Oil for drizzling on the bread slices
  • 8 oz. of ricotta cheese
  • Ember cooked asparagus
  • 2 Tablespoons of lime juice
  • Pimento slices about 2 oz.
  • Green olives about 4 oz.
  • Fresh ground pepper

Combining Ingredients

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil – any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden. In a medium bowl, add the ricotta cheese and gently mix to break down the cheese to a creamy state.  Dice up the ember-roasted asparagus and gently fold into the ricotta with the lime juice.  Add fresh ground pepper to taste.   Set aside the bowl and chop up the pimento and green olive.  Place in a small bowl.

Assembling the Crostini

ASSEMBLING THE CROSTINI

ASSEMBLING THE CROSTINI

Time to assemble all the ingredients!  Take a crostini, spread a thick coating of the ember-roasted asparagus and ricotta mixture, and top with the diced pimento and olive.  Once you have a serving tray full, you’re ready to serve!

The saltiness of the olive mixed in with the creaminess of the ricotta, blend so well with the wood-fired asparagus.  Couple this with the crispness of the crostini and you have a perfect match.

Ember-roasted asparagus crostini – just one of the wonderful ways to use fresh asparagus this season.

The Culinary Team wants you to know…

… that the enjoyment of ember cooking has been around since the dawn of civilization and will heighten wood-fire flavoring with other thick skinned, husked fresh vegetables like eggplant, corn, zucchini, summer squash and peppers.  By using our Grande Sapore® wild cherry wood chips as an ember bed, get ready to experience an unmatched taste sensation!

Enjoy!

Bon Bar B Que

Dr. Smoke-try the Crostini with Smoked Asparagus!

Dr. Smoke-try the Crostini with Smoked Asparagus!

SmokinLicious® Products used in this recipe:

Wood Chips- Grande Sapore®

For more reading related to

For more reading related to Crostini with Smoked Asparagus

Other recipes you might enjoy:

-WRAPPED ASPARAGUS WITH A HEALTHY CHOICE

-Flank Steak Pinwheels with Ember Roasted Asparagus

-MUSHROOMS GO SMOKY-WOOD FIRED

-FRESH PEAS GO TO THE GRILL FOR SMOKY FLAVOR TO PEA MASH

Our wood fired stuffed tomato filled with tuna salad and melted cheese over the top!

Our wood fired stuffed tomato filled with tuna salad and melted cheese over the top!

Listen to our blog

Wood fired-stuffed tomato–With tomatoes readily available most any time of the year, I’ve got a great recipe for a stuffed tomato that is healthy on the body and waistline.  But before stuffing these tomatoes, I’m going to introduce them to smoke on my gas grill equipped with wood chunks in cherry and maple, for an added depth of flavor that works so well with acidic tomato.

Get to the farmer’s market, grocery store or your own garden, and pick out some large tomatoes.  Then meet me at the grill kitchen for this great recipe.

No Time at All Prep Then Grill

Two zone cooking smoker box on the right side and tomatoes on the NON heat side

#smokerbox

 For this recipe, you want to be sure you pick or purchase firm tomatoes so they can hold up to the heat when being wood fired.  I’ve selected (6) tomatoes of about equal size to ensure that these will be ready at the same time.

Pre-heat your grill and include a smoker box of wood chunks – mine holds (3) double filet chunks sourced from SmokinLicious®– using a two-zone grilling set up.  Place the smoker box on the side of the grill that is lit.  While the grill is heating up and the chunks have a chance to start smoldering, return to the kitchen and cut the top off each tomato.  Using the knife blade, scrap the membranes and seeds free.  Then using a spoon, scoop out the inside of the tomato.  I like to save the inside for adding to sauces or even a rice dish.  Once all tomatoes are clean, place on a tray with equal spacing and add the tray to the unlit side of the grill.  You should see the wood chunks smoking steadily at this point.

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.

Bringing Health to Stuffing

With the tomatoes cleaned and de-seeded, they now will tenderize on the gas grill equipped with the smoker box of wood chunks.  I prefer to use wood chunks in my smoker box to produce a more steady and longer duration of smoke vapor.  While the tomatoes are grilling, I begin on the tuna pesto filling.

ouir albacore tuna in a bowl with spices and peas added ready to mixTaking three cans of all white albacore tuna, I drain these and place the tuna in a bowl.  To that I add ¼ cup thawed peas, ¼ cup medium grated Swiss cheese, 1/3 cup pesto, and fresh ground pepper.  Mix all this together until it just binds.  If needed, add additional pesto.  Now, we’re ready to stuff the tomatoes so back to the grill.

After the tomatoes show some curling in of the cut top and the inside begins to dry a bit, it’s time to remove the tomatoes from the grill and stuff them with our tuna pesto mixture.  I like to mound these tomatoes high with filling and then add two thin slices of Swiss cheese to the tops.  Back on the grill using the unlit side, grill lid down, to allow the cheese to melt fully.  Now you’re ready to serve.

Today, mine our served up with a curry-ginger chicken drumstick.  A simple recipe using a simple grilling technique that lets you enjoy the benefits of fresh tomato.  Just think of all the other stuffing recipes you can use with these wood-fired tomato beauties!

Our pan of wood fired stuffed tomato coming off the grill!

Tasting Notes: I’ve used pesto in this recipe but you certainly can make a traditional tuna salad using mayonnaise, onions, pickle, etc.  Essentially, whatever you like with your tuna.  And of course, you can design other fillings other than tuna.

What’s your favorite stuffed tomato 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 in this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to wood fired stuffed tomato and other Smoked Recipes

More recipes like this one:

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-COAL FIRE CAULIFLOWER RICE WITH TOMATO

-SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING

Dr. Smoke

Dr. Smoke- you know we wood fire everything, this time it is a stuffed tomato with Tuna salad! Refreshing

It’s Pea Season so why not try Smoking Snow Peas recipes!

collage of the steps to our Smoking Snow Peas

Smoking Snow Peas steps covered in this blog

listen to the audio of this blog posting

One of the most versatile vegetables is now in season and can be used in both hot and cold side dishes and main courses.  In this series, we will be roasting our peas using a hot smoking method to bring the great wood-fired flavour.

Ingredients-Smoking Snow Peas

  • At least 1 lb of peas, I like sugar snap peas
  • Almond oil
  • Sea Salt & Fresh Pepper
  • A charcoal smoker, any size will do
  • A disposable foil pan or vegetable pan or basket that is high heat tolerant
  • 3 lbs. of lump hardwood charcoal
  • 1 cup SmokinLicious® Grande Sapore® Wood Chips – I’ll be using Wild Cherry
  • Kitchen torch for easy lighting

I’ll be using my Stok Drum Charcoal Grill for this series.  As the Stok has its own charcoal basket, I won’t need to prepare any additional lump hardwood charcoal. I am using a direct method of cooking.  I place my charcoal in the unit’s charcoal basket leaving my grate insert off for now.  Once the coals turn gray, I will lift the charcoal basket and allow the coals to advance into the cooking drum.  I then grate insert off as I will use my vegetable pan to go right over the top of the insert area.

Pea Preparation

While the coals have been firing, I start preparation on the peas.  As I am using sugar snap peas for this recipe there is very little preparation that has to be done.  I first will remove all the string membrane that is attached to one side of the snap pea.  If any stems are left on, I will remove those as well.  I then wash the peas in a colander and then allow them to drip dry, shaking my colander occasionally to rid any excess water. If needed, I will pat dry the peas to ensure they are ready for the fire.  Then I sprinkle on some Almond oil, sea salt, and fresh pepper to the peas.  Now, we’re ready to wood fire!

My coals are hot, the wood chips are smoking, and the peas are ready to be kissed by fire!  I place the vegetable pan on the center of the grill and leave my grill cover off.  When cooking with wood, know that some temperature fluctuation can occur due to the natural variation in combustion so don’t leave the Peas unattended.  Once you see the peas start to char, give them a toss with a spoon to ensure an even char cook.

Usually, you will see char begin about 4-5 minutes into the cooking cycle.  Once that occurs, you will be looking at another couple of minutes before the peas will be ready to come off the grill.  Be sure you monitor that you don’t go too far with the smoking process.  If the peas begin to shrivel and wrinkle, you went too far.  You can remove them and place in an ice bath or run under cold water to stop any additional cooking from taking place.

Recipe Ideas

It’s so hard to explain the aroma that comes from the grill when you wood fire vegetables.  Keep in mind, that even when the vegetables are chilled, they will retain their char flavor.  Here are some tips to finishing these beautiful smoked sugar snow peas: add some crumbled feta cheese and serve, or a splash of lemon juice and dill, or even a dollop of ricotta cheese that’s been whipped with a bit of cream.  You can also check into our next blog on peas where we feature these scrumptious beauties in a Snap Pea and Cucumber Salad, just perfect on a hot summer’s day!

First Turn on the Grill

First Turn on the Grill

The Culinary Team wants you to know 

… that when it comes to the forgotten method of direct ember cooking with wood, there are many great food varieties besides your typical meats, poultry and seafoods that offer awesome flavor.  This blog demonstrates how snow peas are one of many tasty garden variety veggies that will tickle your pallet with a great smoky wood-fired taste.  There are many more foods for you to enjoy with this technique!  Go ahead, experiment with your favorite vegetables or fruits and treat yourself to a “world of flavor” possibilities!

Bon-Bar-B-Q!

SmokinLicious® Products used for this recipe:

Wood Chips- Grande® Sapore

Dr.Smoke- you have never tasted peas until you do this Smoking Snow Peas recipes

Dr.Smoke- you have never tasted peas until you do this Smoking Snow Peas recipes

For more reading related to

For more reading related to Smoked Snow Peas, try these recipes

Related recipes:

-Smoked Snow Peas With Cucumber Salad

-FRESH PEAS GO TO THE GRILL FOR SMOKY FLAVOR TO PEA MASH

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

Something is wrong.
Instagram token error.
Load More

Our Finished Strawberry Rhubarb Fool with a Smokey Twist!

Our Finished Strawberry Rhubarb Fool with a Smokey Twist!

Strawberry Rhubarb Fool with a Smokey Twist! Click To Tweet

Listen to our blog

Strawberry Rhubarb Fool–Fresh rhubarb means great recipes most of which consist of dessert!  This one is no exception.  Not only am I going to use smoked rhubarb but I’m including smoked strawberry as well.

This is the SmokinLicious® version of the Strawberry-Rhubarb Fool a popular dessert in late Spring and Early Summer.  Our creamy version is taking on a new flavor as we add another element: smoked components.  That means you need to smoke the rhubarb and strawberries first, before you make our recipe.  You can find our tips on smoking the strawberries and the rhubarb on our Tips and Techniques Blog.  Don’t be scared!  These are simple techniques you can do on any type of equipment including with a hand held food smoker.

Get smoking your fresh strawberries and rhubarb and then, let’s make the sweetest, creamiest strawberry-rhubarb fool smoker’s style!

 Tame Those Flavors

Our Finished Smoked Strawberry on a try

#smokedstrawberry

 I find it easiest to work with rhubarb and strawberries when they are cut down in size after the smoking.  For me, rhubarb cut into 3-inch lengths and strawberries sliced thin work best for this recipe.  Don’t forget to keep any of the juice that comes off the smoked strawberries both during the smoking process and as you prepare the strawberries.

The combination of the tart rhubarb and the sweetness of the strawberry plus the smoky quality from both will produce a perfect balance.  Let’s get these two flavors combined to make the perfect fool.

Since rhubarb borders on the bitter, it needs to have some additional sweet added to it.  Place your smoked rhubarb cuts which equal about one pound, into a saucepan and add a ½ cup of sugar.  Heat on medium high.  While that is sweetening and tenderizing, place the smoked strawberries (about 8-10 ounces depending on the size) into a bowl and add ¼ cup sugar, allowing this to dissolve completely.    This process will take about 30 minutes.  Feel free to adjust the level of sugar in the strawberries based on the sweetness you feel the raw strawberry already presents with as well as your own personal preference.

Our Rhubarb in the pot with sugar added

#Rhubarb

Once the sugar has dissolved in the smoked strawberries and the rhubarb has begun to shred apart, it’s time to remove the rhubarb from the heat.  Stir in the sweetened smoked strawberries and transfer to a bowl.  Refrigerate this compote uncovered until cold.  This will take about 1-1/2 hours though I prefer to leave this overnight.  Once the compote is in the refrigerator, place a metal bowl in the refrigerator as well.  You will need this to produce the trademark cream-base for our fool dessert.

Tasting Notes: Some find the texture of tenderized rhubarb to be too stringy.  If that’s the case, feel free to process the rhubarb in a food processor or blender before combining with the macerated strawberries.  Also, depending on the size of the strawberries, you may prefer to leave larger chunks, by halving the berries rather than slicing.

 Making a Fool for Me!

Folding the ingredients into a fool

#fool

Time to remove the chilled metal bowl from the refrigerator and add ¾ cup heavy cream and 1 tablespoon confectioner’s sugar.  Whisk this together until soft peaks form.  Be sure you don’t over beat the mixture or you will lose all the air that makes this whipped cream.  Set aside 1/3 cup of the cold smoked compote which will be used for topping the finished dessert servings.  Take the rest of the compote and fold into the whipped cream just until the mixture looks streaky.  Spoon into serving glasses or bowls and refrigerate at least 1 hour or overnight.

Whenever I need a simple and quick dessert that looks elegant, I love to make a fool.  If I’m serving a more formal event, I prefer to serve these in stemmed glasses like a martini glass.  For a family barbeque or daily dessert, small bowls work well or even clear throw away cups or bowls.  Once the cream and compote mixture are spooned into the serving vessel, top with about a tablespoon of reserved compote.  I prefer to add mint leaves to finish this off.  Strawberry-Rhubarb Smoked Fool – a simple yet elegant looking treat that everyone is going to love!

Tasting Notes: Here’s a tip: this can be served cold or you can freeze it for a super cold treat on a really hot day.  The frozen rendition will remind you of a semifreddo or frozen yogurt treat.

What’s your favorite fool 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 Chunks- Double Filet

Wood Chips- Minuto® and Piccolo®

For more reading related to Strawberry Rhubarb Fool and try other recipes! Don't forget to share your experience

For more reading related to Strawberry Rhubarb Fool and try other recipes! Don’t forget to share your experience

 

Other smoky desserts you might enjoy:

-STRAWBERRY SEMIFREDDO GETS SMOKY

-SMOKED STRAWBERRY HAND PIE

-Smoked Strawberry Napoleon

Dr. Smoke you must try this Strawberry Rhubarb Fool with a Smokey Twist!

Dr. Smoke you must try this Strawberry Rhubarb Fool with a Smokey Twist!

Our Fresh peas get all smokey for a terrific pea mash

Our Fresh peas get all smokey for a terrific pea mash

A lovely smoky flavor for a fresh pea Mash Click To Tweet

Listen to our blog

With the arrival of Spring on the East Coast, we have an opportunity to get some fresh vegetables and one of my favorites to locate are peas.  Today, I’m going to remove fresh peas from their pods and wood-fire them using wood chunks on the gas grill.  Then I’ll produce a tasty pea mash that I plan to serve on toasted bread for a healthy snack or appetizer.  The time consuming part of this recipe is the removal of the peas but this task will be worth it.

Time to get to the store and locate about 2-1/2 pounds of fresh peas and fire up the grill for our flavorful take on pea mash.

The Longest Prep

Fresh peas ready for the grill

#freshpeas

Without question, removing the peas from their pod is the hardest part of making pea mash so be sure you allocate enough time for this task.  My technique includes using a small paring knife inserted in the seam of the pod.  After breaking the seam, simply use your finger to break the growth connection of the pea to the pod.  Place the fresh peas in a colander until all the peas are ready, then rinse, pat dry and place in a vegetable basket or vegetable grill pan designed for grilling temperatures.  Be sure the peas are in a single layer so each pea can get infused with smoke flavor.  Now, we’re off to the grill!

Tasting Notes: Although I’ve elected to use fresh peas, you can make this recipe using frozen.  Simply reserve about 1-1/2 cups of frozen peas for the recipe and start with the peas frozen.

 Two-Zone Grill Smoking

on peas on the cold side of the grill with the flame under our smoker box providing the smokey flavor

#twozonecooking

Peas are delicate so it’s important that you only use an indirect method of cooking to smoke the peas.   First, I’ve preheated my grill to 325°F using just ½ the burners.  For wood flavor, I’ve added three wood chunks to a metal smoker box that’s placed on the half of the grill with the burners on.  Once the grill is holding temperature and the wood chunks have started to smoke, it’s time to add my grill basket of fresh peas.  Since these are so small, there is no need to rotate the basket.  In about 20 minutes, these will be ready to be made into mash.

Tasting Notes: When it comes to selecting the wood type to use for the smoke vapor infusion, there are no rules.  Feel free to use what you like just be sure it is hardwood and not softwood.  I’ve used a combination of cherry, white oak and sugar maple.

Making Mash

our smokey peas and other ingredients in the blender

#peamash

Once the fresh peas have been wood fired on the grill, remove them and start on the ingredients for the mash.  Add ½ cup water to a saucepan and one garlic clove that has been quartered.  Place on medium heat and add ¼ cup flat leaf parsley leaves, one tablespoon of extra virgin olive oil, and a pinch of salt.  Allow the mixture to cook and marry the flavors, then add the smoked fresh peas.  Give this a couple of additional minutes of cooking time, then remove from the heat and drain the mixture using a sieve over a bowl, collecting the liquid for later use.  Place the solids into a food processor and pulse until a coarse paste is formed.

Tasting Notes: If you don’t have access to fresh peas and will be using 1-1/2 cups of frozen, leave the peas in their frozen state when they are added to the saucepan and extend the cooking time to 8 minutes.

With our mixture pulsed, it’s time to add additional flavors to balance our pea mash out.  Start by adding 2 tablespoons chopped fresh chives, ½ tablespoon of finely chopped lemon peel or jarred lemon peel, ¼ teaspoon of Aleppo pepper or crushed red pepper flakes, 1 tablespoon fresh lemon juice, and 2 tablespoons of extra virgin olive oil.  Mix everything together and add a tablespoon at a time of the reserve cooking liquid until you have a thick but spreadable mash.  Season with salt, fresh ground pepper and additional lemon juice.  Be sure to taste and adjust these elements as you see fit.

Serve!

When serving on toasted bread, start with a hearty bread or ciabatta.  Next, drizzle the bread slice with olive oil and spread on the mash. If desired, sprinkle with additional spicy pepper and lemon peel and top with a drizzle of oil.

Don’t stop at just using this as a spread.  This is perfect as a pesto for pasta or rice, topping for fish, chicken and pork, and even a stuffing for mushroom caps, spring roll wrappers, or pork chops.  Spring wood fired pea mash – that you can enjoy all year long.

What’s your favorite use for fresh peas?  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:

Wood Chunks- Double & Single Filet

Other recipes you may like:

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

-CHARRED PEPPER DIP

-Smoked Snow Peas With Cucumber Salad

For more reading related to smokey vegetables try fresh peas mash for a delicious topping!

For more reading related to smokey vegetables try fresh pea mash for a delicious topping!

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

Next Page »