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!

Got 5 Minutes?

The parsnips have been clean of the outer skin, washed and sliced to size

#grilledparsnips

Just like carrots, likely the more popular root vegetable, parsnips grow as a tuberous root and can be eaten raw, though most people prefer to cook them.  Once mature, they are harvested and sold in the grocery stores.  I do a simple end trim and peel them with a vegetable peeler.  Next, I cut them into 3-inch lengths and the width of an average potato French fry.  I then toss them with ¼ cup of oil – I’m using avocado oil but you can also use olive, almond, walnut, grape-seed or similar high heat oil – and kosher salt and fresh ground pepper.  Now they’re ready for the grill.

Tasting Notes: When selecting parsnips, it’s important to look for ones that have a smooth surface with no cuts or indentations.  Because they are a root vegetable, it’s important to rinse them well under water before preparing.

 Two-Zone Grill Smoking

Our smoker box is all set on the lite side of the grill and the parsnips on the unlite!

#twozonecooking

The best method of cooking our pre-cut parsnips is on a sheet pan.  This will ensure that the cuts of parsnip get equal browning and tenderization.  Just like roasting in your oven, I’ll be using a higher grill temperature of 400-425° F on my gas grill.  Total cooking time should be roughly 45 minutes to tenderize the parsnips.  For added flavor, I’ve included three double filet wood chunks to a metal smoker box.  These usually have wood chips added to them but I’ve found wood chunks much easier with less mess and no need to refill with more wood.

I’m using a traditional two-zone setup that involves using  ½ the burners of my unit set to a medium-high setting and ½ the burners are left off.  The smoker box will go on the hot side of the grill while our sheet pan of pre-cut parsnips will go on the cold side.  Half way through cooking time I rotate the sheet pan to ensure even browning.  That’s it!

Grilled Parsnips Glaze ‘Em for Added Flavor

While the parsnips are turning golden and tender on the grill, it’s time to start on the glaze.  Begin by melting 2 tablespoons of unsalted butter in a small saucepan.  Add two chiles or ¾ teaspoon of crushed red pepper flakes, one tablespoon of apple cider vinegar, and 1 tablespoon honey.  Stir the parsnips occasionally until the glaze holds together well.  Set aside and go to the grill and check on the grilled parsnips.  When tender and golden brown, remove from the grill.  The wood chunks will be 100% carbonized.  I’ll like to save these to use in my charcoal grill as a charwood fuel product for a natural charcoal.

pouring the honey sauce over the finished grilled pasnips and ready to serve

#grilledparsnips

With simple trimming and peeling, these grilled parsnips become even more flavorful when wood flavored on the grill.  Two zone cooking makes it easy to step away while the parsnips cook giving you plenty of time to make the great spicy honey glaze to finish off perfectly grilled parsnips.

Remove the parsnips from the grill, place on a serving platter, and drizzle the spicy honey glaze over the parsnips when ready to serve.   Today’s Smoky Grilled Parsnip Fries are going beside a ground chuck burger for more of a traditional taste of burger and fries.

What’s your favorite parsnip 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:

Wood Chunks- Double Filet

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Our finished Grilled Asparagus Wrapped with a healthy Choice

Our finished Grilled Asparagus Wrapped with a healthy Choice

WRAPPED ASPARAGUS WITH A HEALTHY CHOICE 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!

Vegetable Prep

our two main vegetables fresh asparagus and ripe carrot

#asparagusspears #Carrots

First, start this recipe by trimming the ends of one bunch of asparagus.  Peel and end trim 3 medium size carrots.  Using a vegetable peeler or mandolin, produce thin peels of carrot, figuring about 2 peels per asparagus spear.  Add water to a small saucepan and bring to a boil.  Blanch the carrot peels in the water for about 30 seconds just to soften.  This will make for an easier time of wrapping the carrots around the asparagus spear.  Remove the carrot peels to a colander then place on paper towels to remove excess water.

With the vegetables prepared, it’s time to work on the puff pastry.  After thawing two sheets of puff pastry according to package directions, place one sheet on a cutting surface and cut ½-inch strips of pastry.  After that, take one egg and one teaspoon of water and beat together to produce egg wash.  This will be used to hold the ends of the puff pastry to the asparagus spear.

Asparagus Twists

Starting at the asparagus tip, begin wrapping one strip of puff pastry around the asparagus spear securing the ends in place with a bit of egg wash to the underside of the pastry.  Each spear will take just one puff pastry strip.  Be gentle with the pastry as the warm temperature of your hands will cause the pastry to begin stretching.  If you should have any excess, simply trim the end off.

wrapping our Asparagus with carrot peel in preparation for the grill

#puffpastry with #carrotpeel

With the puff pastry strip in place on the asparagus spear, time to add the pre-blanched carrot peel.  Each spear will take about two carrot peels, depending on the length.  Starting on the tip end of the asparagus, begin wrapping the carrot peel in the space left by the pastry.  Fold the carrot end under the pastry when you reach the ends.  Once all the spears are wrapped in pastry and carrot, brush the entire spear with egg wash.  Next, gently sprinkle grated Parmesan cheese over the surface of the stalk, then sprinkle with white sesame seeds.  Lay on a foil lined sheet pan in preparation for the grill.

Tasting Notes: Other options for wrapping the asparagus spears include using a purple carrot either in place of or in addition to the traditional orange to give more visual appeal.  Also, you can use zucchini or sweet potato peels too.

Two-Zone Grill Smoking

two zone cooking method with smoker box on on side and cooking on the other

#grillcooking

 

With all the asparagus spears wrapped in carrot and puff pastry and topped with parmesan, egg wash, and white sesame seed, these spears are now ready for the grill.  I’ve preheated my gas grill to 400° F using only two of the four burners.  On those hot burners, I’ve placed a metal smoker box that holds three double filet wood chunks. My sheet pans of prepared asparagus spears are placed on the unlit side of the grill.  Close up the lid and leave to cook for about 20 minutes.  Don’t be alarmed by the amount of smoke you’ll see from the grill’s vents.  That’s just the wood doing is part to flavor the spears.  After 20 minutes, check and rotate the trays to produce an even coloring to the puff pastry.  It will be 20-30 minutes total cook time depending on the thickness of your asparagus, to make these tender and golden brown.  Once done, remove from the grill and immediately remove the finished spears to a serving platter.

Optional Dipping Sauce

Adding a hint of lemon juice to our dipping sauce

#dippingsauce

Although the smoked asparagus spears are great on their own, I’ll be giving this option of a dipping sauce.  While the wrapped asparagus spears are on the grill, add ½ cup mayonnaise to a bowl.  To the mayo add 2 tablespoons fresh, chopped chives, ¼ teaspoon salt, and 2 teaspoons of fresh lemon juice.  If you’d like a spicy kick to the sauce, add a ¼ teaspoon red pepper flakes.  Stir well and refrigerator until ready to serve with the wrapped asparagus.

Although wrapping our asparagus spears takes a bit of time, the work is worth it when you taste these flavorful twists.  Perfectly cooked asparagus, sweetness of carrot peel, the airy quality of the puff pastry and the slight crunch of sesame seeds.  Pair them with our simple dipping sauce made from mayonnaise, fresh chives, and lemon juice for the perfect appetizer or side dish.  Ultimately, the only problem is it’s hard to stop eating these spears of flavor.  Grilling asparagus using a two-zone cooking method makes them quick with no need to stand over the grill.  Take advantage of asparagus season and give this easy recipe a try on your favorite grill.

What’s your favorite asparagus 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

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Dr. Smoke

Dr. Smoke

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.

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®.

SmokinLicious® products used in this recipe:

Wood Chips: Minuto®

Wood Chunks: Double Filet

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For more reading related to smoked Broccoli and its many uses

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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

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.

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!

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:

Wood Chips- Minuto®

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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!

This avacado recipe features melted cheese stuffed avacado inside Turkey, wrapped with Zucchini strips.!

This Avocado recipe features melted cheese stuffed avocado inside Turkey, wrapped with Zucchini strips.!

This Avocado Recipe is double stuffed for Yummy Flavor! Click To Tweet

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I love taking a basic recipe and being able to offer variations to that recipe which allows the cook to customize for those being served.  That’s why I refer to this recipe as the Versatile Smoked Avocado Loaf since you will have options in the ground meat or poultry used to surround the cheese filled avocado as well as the cheese and outer covering to the loaf.  This is referred to as a meat wrapped, stuffed avocado recipe.

I’ll walk you through my version which uses Jalapeno cheese, ground turkey, and zucchini ribbons all with whole avocado.  We’ll be smoking these mini loaves of goodness on the charcoal grill using a two-zone cooking set up.  Use my ingredients or customize for your own taste.  Either way – let’s get started.

simple ingredients, avacado, ground Turkey, jalapeno cheese and a zucchini

#meatwrappedavocado recipe

Avocado & Meat Prep

The ingredients I’m using today include 2 lbs. of ground turkey, 4 whole avocado, 1 medium zucchini, and 4 ounces of Jalapeno cheese.  To start, I make zucchini ribbons using a vegetable peeler on the length of the zucchini.  I wrap the zucchini ribbons in a paper towel as zucchini is loaded with water requiring this to dry out a bit before wrapping around our finished loaves.  Time to prep the avocados.

Start by cutting around the circumference of the avocado from stem top to bottom using a sharp paring knife.  Don’t cut into the avocado meat just into the hard, green skin.  Then twist the halves in opposite directions to separate the two halves.  One half will hold the pit of the avocado.  You can easily remove that by hitting the pit with the blade of a sharp knife then pull up which will remove the whole pit in one swipe.  Remove the skin on both halves of the avocado, leaving the avocado meat intact.

Our avacado split in half

#stuffedavocado

Avocado recipe Tasting Notes: Other options for wrapping the loaves include ribbons made of beets, carrot, leek, or eggplant.  You can also wrap these in bacon strips if you don’t mind additional fat and sodium levels.

Assembling the Loaves

With the avocados pitted and skinned, it’s time to stuff them with our jalapeno cheese.  Cut a cube of cheese that will fit perfectly into the pit hole of one half of the avocado.  Place the matching half of the avocado on top to make the avocado whole again.  Now it’s time to season the ground turkey.  Taking about 2 lbs. of ground turkey I add 2 tablespoons of Chinese Five Spice which is a premixed combination of anise, cinnamon, star anise, cloves, and ginger.  I also add 1 tablespoon fennel seeds, 1 tablespoon chopped mint, and fresh ground pepper.  Mix together well as this seasoned meat will become the wrapping around the avocados.

With the avocados filled with cheese and the ground meat seasoned, it’s now time to wrap the avocado in the meat.  I’ll be making four avocado loaves so I divide the meat into four parts.  Flattening the meat into pancake size, I place one filled avocado in the center of the meat and begin to wrap the meat around the avocado, pressing to fill any holes.  You want the meat to cover the entire avocado in an equal thickness.  Once wrapped, it’s time to apply the zucchini ribbons around the meat.  I’m using zucchini as it has a high water content which will result in extra attraction of the smoke vapor to the finished loaf. smoke vapor seeks out moisture! Click To Tweet Simply lay the zucchini ribbons one at a time around the meat loaf, overlapping as you go.

turkey wrapped avacado, now applying the zucchini outter wrap to hold everything together for grilling

Avocado recipe-Tasting Notes:

Avocado and cheese go together so well which gives you so many options for the cheese filling.  There is no limit to the type of cheese you can use just know block cheese rather than shredded or a spread is best.  When it comes to the ground meat, feel free to use any type you prefer: beef, pork, turkey, chicken, lamb, veal.  You can also use a ground fish but may find you need to add a binder like panko bread crumbs to keep it from falling off the avocado.

 Two-Zone Charcoal Smoking

grill demonstrating our two zone charcoal grill set up with wood chunks

#twozonecooking

While I’ve been preparing the meat wrapped stuffed avocados, I’ve had my charcoal grill lit using a two-zone cooking method.  Since there isn’t a lot of meat on each of these loaves, I don’t need direct heat to cook.  I’ve placed my hot coals on one side of the grill and added about four SmokinLicious® double filet wood chunks.  On the unlit side of the grill, I’ve placed a disposable pan to act as a drip pan under the grill grate.  I place my four turkey avocado loaves on the unlit side of the grill grate and allow them to cook for about 45 minutes.  At that time marker, I brush the loaves with a sweet chili sauce and allow to cook for about 15 additional minutes.

After cooking for nearly an hour on a charcoal grill set up with a two-zone cooking method, these turkey wrapped stuffed avocado loaves are perfectly smoked and flavored.  Each loaf can easily feed two or one hearty eater! With the creaminess of the avocado, the heat of the melted jalapeno cheese, the spiced turkey meat, plus subtle flavors of the zucchini and chili sauce, this is the perfect smoked protein that can be cooked quickly. Click To Tweet There are so many variations that can be done to this stuffed avocado which truly can make this your own creation!

Avocado recipe-Tasting Notes:  

Any equipment can be used for this recipe to add the smoke flavoring.  Just know, you need to use a two-zone cooking method for charcoal grilling, gas grill cooking with wood, or electric smoking.  If using a portable grill, try to grill over hot coals over rather than direct flame.  If using a stove top smoker or plancha, you’ll obviously cook direct method.  And of course, you can always make this recipe without the added flavor of smoke in the traditional oven.

our finished avacado stuffed turkey loaf!

#stuffedavocado wrap

 

 

 

What’s your favorite ingredients for this meat wrapped, stuffed avocado?  Leave us a comment and subscribe for more great recipes, techniques, tips, and the science behind the flavor.  That’s SmokinLicious®.

 

SmokinLicious® products for this recipe:

Wood Chunks- Double Filet

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Dr. Smoke- This avocado recipe features a cheese stuffed avocado wrapped in Turkey! YUM

 

 

Our Smoked Okra Soup rich and flavorful pieces in a wonderful tomato base broth!

Our Smoky Okra Soup rich and flavorful pieces in a wonderful tomato based broth!

Make a tasty smoked okra soup! Stove top smoking okra with wood chips! Click To Tweet

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Hopefully, you’ve had a chance to check out my smoked okra technique so you’ll be ready to take on this recipe for Wood Fired Okra Soup.  This is incredibly easy to prepare soup recipe that has a total of 12 common ingredients which includes our super smoked fresh okra.

For those who may never have eaten okra, this is a great first recipe to give it a try.  Okra is considered a warm-season vegetable but you can find imported varieties available so you can enjoy during colder months as well.   Okra is rich is fiber, Vitamin K and folate, as well as being considered an anti-cancer fighting food.

Get to the store and purchase a pound or two of vibrant green, firm okra, follow our directive on smoking it, then meet us in the kitchen for a great pot of soup.

Our wood fired smoked okra ready to be diced and added to the tomato broth

#smokedokra

Aromatics to Start

After you’ve smoked the okra using a stove top smoker, charcoal or gas grill, traditional charcoal or electric smoker, or even a handheld food smoker, you begin the soup by first thinly slicing the smoked okra pods.  Don’t worry if the seeds pop loose as they are 100% edible.

Next place 1 tablespoon of olive oil and 4 tablespoons of butter in a Dutch oven.  Once melted, add one small, diced onion to the pot.  Cook the onion until translucent then add 2 tablespoons of finely chopped fresh flat leaf parsley.  Allow that to cook for just a minute then add one clove of minced garlic.  Let the aromatics marry for a few minutes, then we’ll be ready to add the liquids.

Making of a Soup

Add all the broth ingredients to the stock pot

#okrasoup

Once the aromatics have married, time to add some spice to this soup.  First, add 1-1/2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, 2 sprigs of fresh thyme, and 1 teaspoon of red pepper flakes.  If you like a very spicy soup, feel free to adjust the red pepper flake amount.  Allow these ingredients to cook for about 3 minutes.  Time to add 4 cups of bone broth or vegetable broth, 3 cups of water, and a 28 ounce can of diced tomato with juice.  Stir well and allow this to cook for 30 minutes over medium heat.  Reduce the temperature to low and add the smoked sliced okra, stirring well.  This should cook for at least 30 minutes though I prefer a longer cook time.

our stock pot blending all the flavorful ingredients

I like my soups cooked on one day, refrigerated and then cooked again on a second day.  I think this helps to add depth of flavor.  However, note that you can serve this soup after just one hour of cooking time.

Before serving the soup, make 2 cups of rice – I prefer brown rice.  When ready to serve, place a hearty serving spoonful of rice in a bowl and ladle on the hot soup.  Mix together and enjoy!

I honestly love this soup served hot in the colder months and cooled in the hot months.  Certainly, in season tomatoes make this even better and for those who really like a hearty smoked soup, check out our tips for smoking tomatoes and add that to the mix.  Wood Fired Okra Soup is sure to make it to your top choices for a go to soup!

our finished smoked okra soup

#bowlofcomfort

What’s your favorite okra 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 Chips- Minuto®

For more reading related to smoky Okra soup and other smoking vegetable ideas

For more reading related to smoky Okra soup and other smoking vegetable ideas

More recipes you might enjoy!

-CHARRED BROCCOLI SOUP!

-SMOKED BONE BROTH FOR HEALTH & FLAVOR

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

 

 

Dr. Smoke- the deep flavor of the Tomato broth and smoked okra make a wonderfully delectable okra soup!

Dr. Smoke- the deep flavor of the Tomato broth and wood fired okra make a wonderfully delectable okra soup!

The best 6 recipes from our 2018 collection!

The best 6 recipes from our 2018 collection!

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We’ve reviewed the numbers and are pleased to introduce the best recipes of 2018!

These are the recipes that garnered the most views and hopefully, were cooked in your household.   Vegetable recipes by far dominated this listed.

Without further delay, here are the top 6 recipes starting with number six.

#6 Smoked Carrot-Almond-Ricotta Cake

Slice of Our Smokey Carrot Cake on a plate with the a touch of Almond and Ricotta Cream on the side

#carrotcake

This recipe was completed on the gas grill using wood chunks for great smoky flavor to shredded fresh carrots.  By using a griddle insert on my grill, I prevent overcooking and dehydration to the carrot, since this is a main component to our cake.

You’ll find the full recipe here: https://smokinlicious.com/recipe/2017/11/16/our-smoked-carrot-cake/

 

#5 Charred Corn on the Cob

The how to instructions for cooking corn on a gas grill!

#grilledcornonthecob

It’s clear that corn is one of the most popular vegetables to put on the grill or smoker.  Our recipe featured whole corn on the cob done direct cooking on the gas grill with wood chunks placed directly on the heat shields for the perfect char flavor.

Here’s our technique and recipe: https://smokinlicious.com/recipe/2017/10/26/smoky-charry-fresh-corn-cob/

 

#4 Avocado-Chocolate Pudding

refrigerate the Chocolate Avocado pudding before serving.

#avocadopudding

We always strive in the Test Kitchen to bring recipes that meet a variety of dietary needs.  For the dairy-free follower, we made the perfect dessert featuring creamy avocado and rich chocolate for the perfect pudding.

Just follow our simple recipe that includes grilling halved avocado on the grill with wood

https://smokinlicious.com/recipe/2017/10/19/avocado-chocolate-pudding/

 

#3 Cheesy Potato Bake

Cheesy Potato Bake

#cheesypotatoes

Our 3rd recipe of the top 6 overall features one of my favorite vegetables: potato.  This time, we took our pan of lusciousness directly to the bullet smoker for a long infusion of flavor.

https://www.smokinlicious.com/blog/cheesy-potato-bake/

 

 

#2 Ember-Fired Fresh Zucchini

Zucchini on embers using the direct fire method for cooking!

#smokedzucchini

One of the things we try to do in our recipe offerings is to give a variety of options on technique.  Our fresh zucchini recipe was one such offering as we took this vegetable to the hot embers to tenderize and char.  This is one great way to use the entire wood fire before it reduces to cold ash.

https://www.smokinlicious.com/blog/ember-fired-fresh-zucchini/

 

#1 Wood-Fired Guacamole

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

#guacamole

The top recipe of 2018 was our wood-fired guacamole!  Given the popularity of avocado as well as dips in general for easy entertaining, this is one special guacamole.  The wood fired flavor works so well whether you serve this with chips or use it as a condiment to top a burger or chicken sandwich.  With versatility to add special flavor to any meal, it’s no wonder wood-fired guacamole is our number one recipe for 2018!

https://smokinlicious.com/recipe/2017/10/12/wood-fired-guacamole/

 

Did your favorite SmokinLicious® recipe from 2018 make the list?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious® products used:

Wood Chunks- Double & Single Filet

Charwood

For more reading related to the best recipes of the 52 we published in 2018!

For more reading related to the best recipes of the 52 we published in 2018!

Related reading:

-Top 10 Vegetables to Cook in Hot Embers

-GRILLED PRIME RIB THE ULTIMATE WITH WOOD

-SMOKED HAM ON THE GAS GRILL

-SMOKE A TURKEY- LEARN HOW

Dr. Smoke- these are the best recipes from 2018 selected by our readers!

Dr. Smoke- these are the best recipes from 2018 selected by our readers!

 

COAL-FIRED LEEKS TERRINE begins by cooking the leeks over a bed of hot ember coals!

COAL-FIRED LEEKS TERRINE begins by cooking the leeks over a bed of hot ember coals!

COAL-FIRED LEEKS TERRINE

Listen to our COAL-FIRED LEEKS TERRINE blog

Listen to our COAL-FIRED LEEKS TERRINE blog

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.

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

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®.

SmokinLicious® products used in this blog:

Charwood

For more reading related to grilling other items besides #cauliflowerrice with tomato!

For more reading related to grilling other items besides #cauliflowerrice with tomato!

Additional reading:

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

-A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

-STUFFED MUSHROOM APPETIZER FEATURING SMOKED ARTICHOKE HEART

Dr. Smoke-add great flavor when you fire roast Cauliflower rice!

Dr. Smoke-add great flavor when you fire roast Cauliflower rice!

Our finished Cauliflower rice with Tomato we fire roasted with just a chimney starter!

Our finished Cauliflower rice with Tomato we fire roasted with just a chimney starter!

COAL FIRE CAULIFLOWER RICE WITH TOMATO

listen to the audio of this blog posting

#cauliflowerrice

With my special chimney starter cooking technique, which you can view in a separate posting, a fresh head of cauliflower was wood fired for a charry flavor.  Now, it’s time to take this fabulous flavor and marry it to tomato and spice in a cauliflower rice dish that can be consumed as a main course or a fabulous side dish.  A simple recipe that’s full a flavor that you’ll want to enjoy again and again.  Plus, you’ll enjoy the added benefits of this super nutritious food due to its low saturated fat and cholesterol and high vitamin and mineral daily needs.

Making Rice

Our charred Cauliflower in the food processor ready to be "riced"

After tenderizing my fresh head of cauliflower on the hot coals of a charcoal fire, I’m going to turn this into a cauliflower rice dish that features tomato, feta cheese and just a hint of jalapeno pepper.

To start, cut your cooked cauliflower steaks into smaller florets and place half in a food processor with a standard blade.  Pulse the cauliflower until it is reduced to rice-like particles.  Remove from the processor bowl and add into a pot.  Continue to process the remaining cauliflower in the same manner.  You’ll see the tiny flecks of the charred goodness easily if you’ve prepared white cauliflower.  Keep in mind, that one head of cauliflower will produce nearly two quarts of rice before the other ingredients are added, so this can comfortably feed 6 as a side dish or 3-4 as a main entrée.

Tasting Notes: If you care for additional spicy notes, feel free to pulse in some fresh ground pepper or pepper flakes.  Just be sure to reduce the amount of fresh hot pepper in the cooking section.

Hearty Flavors

Adding the broth to the cauliflower rice!

Once the cauliflower rice is made and in the pot, it’s time to add the other ingredients.  Start by adding 2 cups of diced tomato and one finely chopped jalapeno pepper.   Pour in ½ cup of broth – I’m using bone broth – and stir well.  You can adjust the moistness of the finished rice by adding more broth.   Add ¼ cup of feta cheese just before serving, allowing the cheese to be heated just a couple of minutes.

Once sampled, you’ll taste the meaty char flavor from the coal cooking technique that is balanced so well by the sweet tomato and slight kick of the spicy pepper.  This is hearty enough to eat as a main meal or the perfect accompaniment to your favorite animal protein.  Just think what the festive colors can do for this dish if you’re lucky enough to find yellow or purple varieties of cauliflower. [#cauliflowerrice]

Tasting Notes: There are so many variations to cauliflower rice.  Use seasonal ingredients to guide you.  Options: curry powder, honey, Dijon mustard, & butter; asparagus, mushroom, basil, & coconut milk; black beans, tomato, corn, onion & Verde sauce.

SmokinLicious products used:

Wood Chunks- Double & Single Filet

For more reading related to grilling other items besides #cauliflowerrice with tomato!

For more reading related to grilling other items besides #cauliflowerrice with tomato!

Additional reading:

-Cauliflower roasted on LP/Gas Grill over wood chunks

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

-WOOD GRILLING WINTER SQUASH WITH CUMIN & HARDWOOD

Dr. Smoke-add great flavor when you fire roast Cauliflower rice!

Dr. Smoke-add great flavor when you fire roast Cauliflower rice!

Our Rich Pumpkin Butter has a slight hint of smokiness!

Our Rich Pumpkin Butter has a slight hint of smokiness!

RICH PUMPKIN BUTTER YOU’LL CRAVE!

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I’ve been pumpkin picking!  I found a sweet pumpkin that will be perfect for making a pumpkin butter that will have a wood flavoring due to my grill roasting method on the gas grill.  When you make pumpkin butter, it’s crucial that you select a variety of pumpkin that is designed to be cooked.  My choice was a variety of “cow” pumpkin, known for its super sweet flesh and great creaminess for cooking.

Our two pumpkins for the grill

Pumpkin is packed with nutritional value including a high level of Vitamin A and C, antioxidants, folate, and has a low caloric level.   And, yes, they are rich in fiber.

Get to the pumpkin patch and find one or two sweet gems to bring to the grill for a wood fired sensation that makes for great pumpkin butter.

Quick Preparation

I’ll be using my gas grill for this recipe which means two-zone cooking which is really the only way I grill.  I need to start by lighting only half the burners on my grill which I’ve added a smoker box to that has three double filet hardwood chunks from SmokinLicious®. This will provide for the great smoke flavor to the pumpkin flesh.

Our two pumpkins on the grill with the smoker box on the heated burners

While the grill heats up to about 300°F, I prepare the pumpkins.  First, wash and pat dry the pumpkins.  With a small, sharp knife, cut into the pumpkin about 1-inch from the stem making a circle.  Remove the stem top and scoop out the seeds.  You can reserve the seeds to bake or grill, including placing the seeds in a pan on the upper rack while the pumpkins wood roast.  Once the pumpkins are clean, drizzle about 3 tablespoons of extra virgin olive oil on the pumpkin flesh and the stem top.  Place the pumpkins in a heat tolerant pan.  You can grill roast with the stem tops in place or laid in the pan as separate pieces.  I’ll be putting my stem tops back on the pumpkins.  Now the grill should be pre-heated for wood roasting.

Tasting Notes: Other varieties of sweet pumpkin to consider include will usually be labeled sugar pumpkins or pie pumpkins.  However, other names to be on the lookout for include: Baby Pam, Baby Bear, Autumn Gold, Ghost Rider, Lumina, Cinderella, Winter Luxury, and Fairytale.

Dark and Sweet

nicely roasted pumpkin for our butter

Once the pumpkins have been cleaned and seeded, it’s time to get them roasting on the grill with hardwood for added flavor.  I simply place my pan with the pumpkins on the unlit side of the grill, while my smoker box of wood chunks is placed directly on the heat shields of my lit burners.  Next, I let the pumpkins roast at 300°F for 50 minutes without disturbing them.  I do a check of the wood chunk pieces after 35 minutes and replenish if they have carbonized or turned black completely, as that means they are no longer producing flavonoids.

Once I can insert a knife point into the pumpkin flesh without resistance, I know the pumpkins are ready.  You’ll see that they become a deep bronzy-brown coloring on the outside while the flesh becomes deep orange.  I remove the pumpkins from the grill and allow to cool until I can handle them.  Then I scrap all the flesh from the skins into a blender.

Creamy Pumpkin Butter

Although this is called a “butter” it technically is a fruit spread that is used like a butter on breads, pancakes, and crackers.  To make the butter, add ¼ cup of apple cider to the pumpkin flesh in the blender and blend until a thick paste is formed.  To that, add 1/3 cup brown sugar, 3 tablespoons honey, 1 teaspoon apple cider vinegar, ¾ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg and a pinch of ground cloves.  Process until smooth.  Since I’ve wood roasted two pumpkins, I’m doubling the recipe ingredients.

Transfer the blended pumpkin mixture to a saucepan and bring to a simmer over medium heat, stirring occasionally.  Reduce the heat to low and allow the mixture to reduce by 1/3 and turn dark in color.  Total time should be 25 minutes.  Remove from heat and allow to cool.

Our finished pumpkin butter ready for rolls!

I usually refrigerate my pumpkin butter at this point or even divide into individual jars for gifting or just to simplify the quantity put out on the table.  Today, I’m serving this pumpkin butter with some hot yeast rolls but there are plenty of other uses.  Think about folding it into whipped cream for a mousse-like dessert, use it as an additive to a sauce or soup, or even make your own yogurt flavor by adding to plain yogurt.  The best part, you can use different varieties of pumpkin to produce different flavors.

Tasting Notes:  One benefit of winter squashes is that there are many flavors that you can add.   Although I’ve gone traditional by incorporating cinnamon, ginger, nutmeg and clove, you can also consider using turmeric, cumin, chili powder, garam masala, Chinese Five Spice, sage, and even vanilla bean paste.  Experiment and you’ll find a flavor blend that is perfect.

 

SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

Enjoyed our Pumpkin Butter blog read other great recipe and tip ideas from our culinary crew!

Enjoyed our Pumpkin Butter blog read other great recipe and tip ideas from our culinary crew! #smokedpumpkin

Related recipes:

-WOOD GRILLING WINTER SQUASH WITH CUMIN & HARDWOOD

-ACORN SQUASH- SWEET & SMOKY

-ZUCCHINI BREAD & CAKE ON THE GRILL

 

 

Dr. Smoke- Our Pumpkin Butter recipe is a keeper!

Dr. Smoke- Our Pumpkin Butter recipe is a keeper!

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