Tortellini Gets a Smoky Mate with the addition of wood smoked Brussel Sprouts! This is a cheese and yummy recipe for the winter blues

Tortellini Gets a Smoky Mate with the addition of Cherry wood smoked Brussel Sprouts! This is a cheese and yummy recipe for the winter blues

Purchase products:

Wood Chunks- Double & Single Filet

TORTELLINI GETS A SMOKY MATE

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There is something about the perfect pasta dish that isn’t necessarily loaded with a ton of ingredients.  I’ve found that the perfect pasta often features only 2-3 ingredients in addition to seasonings.  For me, the perfection is in how each of those ingredients contribute to the overall dish.

This is a pasta dish that features the smokiness of Brussels sprouts paired with the citric acid of lemon peel.  Mix in the sweetness of caramelized onion and a full-bodied dish emerges.

A Smoky Start

TBrussell Sprouts on the grill soaking up the flavors of the cherry wood pieces we added to the grill.he simplicity of the ingredients is what makes this such a flavorful and pleasurable dish. Start by smoking about a pound of Brussels sprouts – you can see our previous series on how to smoke these on the gas grill, an extremely easy and quick method.  Then gather 3 tablespoons butter, 1 medium yellow onion that is thinly sliced, 1 tablespoon extra virgin olive oil or flavored olive oil, 1-1/2 teaspoons Kosher salt, fresh ground pepper, 1 lb. of cheese tortellini, and the zest of 1 lemon.  With the Brussels sprouts already smoked, the cooking time for the rest of the dish is about 20 minutes.

Producing Aromatic Flavors

Put a pot of water on for the tortellini to cook according to the packaged directions.  What keeps this recipe extra simple is you can use frozen tortellini or fresh packaged rather than making your own and it will be just as spectacular a dish as if you made every ingredient yourself. We start with thinly sliced yellow onion in melted butter, releasing the sweetness of the onion.  Once translucent and browning, add the smoked Brussels sprout quarters. Toss together just until the Brussels sprouts heat through.

While the onion and Brussels sprouts cook, our water for the tortellini is salted and brought to a boil.  Once at a rolling boil, the pound of cheese tortellini is added.  I’m using a frozen variety but you can certainly use fresh.  Remember, tortellini is a filled pasta that does not take much time to cook to al dente so don’t turn your back on the pot.  It will only be a matter of minutes once the water regains boiling level.  Tortellini has the proven sign of being cooked when they float.  Once cooked, transfer to a large bowl.

Easy Finish

With the tortellini cooked, it’s time to pour the cooked smoky Brussels sprout and onion into the bowl.  Once combined, add the tablespoon of olive oil.  I’m using a Tuscan flavored olive oil for just a bit more refined flavor but plain EVOO will do.  Time to finish this off with fresh ground pepper and salt.  The final ingredient – grated lemon zest.  Zest right over the bowl.  I like a lot of lemon zest so I zest the entire lemon.

We are pouring the melted cheese over the mixture of tortellini and the smoky brussell sprouts. Brings summer thoughts to any cold winters day.After smoking Brussels sprouts using cherry wood, we made a hearty pasta dish that blended the flavors of sweet onion, smoky Brussels sprout, and lemon zest.  Added to cheese tortellini gets a smoky mate, this is so flavorful and easy to make.  Think of the many variations you can give this dish: adding butternut squash, or zucchini cubes, or perhaps chestnut when in season.  Even artichoke hearts.  So many opportunities to put your own fingerprint on this dish.

This recipe is sure to give you a great start on incorporating your favorite ingredients.  We’d love to hear what you think about our blog post “Tortellini Gets a Smoky Mate” so leave us a comment and subscribe to get all our postings on techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, that’s SmokinLicious®.

 

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TORTELLINI GETS A SMOKY MATE

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Entree

Cuisine: Italian-American

Yield: 4 servings

Taking the highly popular tortellini and blending with smoky brussels sprouts for maximum flavor

Ingredients

  • 1 lb. smoked Brussels sprouts, trimmed and quartered
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced (if you want more smoke flavor feel free to smoke the onion)
  • 1 tablespoon extra virgin olive oil or flavored oil
  • Fresh ground pepper
  • 1-1/2 teaspoons Kosher salt
  • 1 lb. cheese tortellini
  • Zest and juice of 1 lemon

Instructions

  1. In a large skillet, melt the butter over medium heat; add onion and cook until translucent.
  2. Add the smoked Brussels sprouts.
  3. In a pot, cook tortellini according to package directions, then drain well. Toss tortellini with vegetables and divide into serving bowls. Top with lemon zest and juice.
https://smokinlicious.com/recipe/2017/11/23/tortellini-gets-a-smoky-mate/

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Purchase products:

Wood Chunks- Double & Single Filet

Related reading:

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

Dr Smoke

Dr Smoke- “This is an easy way to bring smoke flavor to a pasta dish.”

Our Smoked Carrot Cake starts with us grilling our carrots to add a hint of smokey flavor to this vegetable! Then we bake these carrots into a perfect looking cake for Smokey Carrot Cake!

Our Smoked Carrot Cake starts with us grilling our carrots to add a hint of smokey flavor to this vegetable! Then we bake these carrots into a perfect looking cake for our Smoked Carrot Cake!

A FAVORITE ROOT VEGETABLE SMOKED MAKES FOR AN AWESOME CAKE!

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PIcking fresh carrots from the garden is the best to assure the perfectly ripe carrot for this recipeCarrots are ready for picking and for cooking!  We’ve got an easy smoking technique that can be done with whole, sliced, even grated carrot.  Once smoked, we are taking all that flavor and making an oil-free, carrot-almond cake with ricotta cream.

Nutrition for your Bones

Carrots are known for their supply of antioxidant nutrients but they are also prized for their benefit to bone mass.  Rich in Vitamin A, biotin, vitamin K, fiber and so much more, carrots offer a variety of color options: traditional orange, yellow, white, purple, and red.  As they are considered a hardy root vegetable, then tend to keep longer than most other vegetables.  On the grill or smoker, they work perfectly at absorbing the level of smoke vapor you want for recipes.

Carrot and Grill Preparation

As carrots are a root vegetable, they can get a lot of dirt on them.  It’s important that you wash them well and then pat dry.  If you want to smoke your carrots whole, simply trim the ends.  My plan is to use these in our smoked carrot cake recipe so I’ll introduce my carrots to the food processor to produce even shredding.  Once shredding carrots in the food processor makes it easy! Just don't overdue the process; need some pulp to the carrotsshredded, I place in a grill safe, flat pan. I’ll be using two SmokinLicious® single filet wood chunks in Wild Cherry to keep the flavor on the mild side.  These chunks are placed on a lit burner set to medium-low.  Only that burner will be on!  Preheat the grill using all burners, then when the carrots go on the grill, turn off all the burners but the one with the wood chunks.

Just a Little Time

As I’ve elected to preshred my carrot for the eventual cake recipe, the actual smoking time will be quite short.  I don’t want to remove all the water content naturally found in carrot as I want a moist cake.  My total cooking time is roughly 15 minutes.  If you do want additional smoke flavor without dehydrating your carrots, you can do a handheld food smoker application as well as this a cold smoking technique that will not affect the moisture of the food nor provide any cooking.

Recipe Time

With our carrots wood grilled, it’s time to start on the cake ingredients.  Preheat the oven to 375°F.   First up, 1-1/2 cups of finely ground almonds, preferably blanched, finely grated lemon zest from 2 lemons, and 2 tablespoons of sugar.  If you cannot locate pre-ground almonds, you may use blanched slivered almonds and process in the food processor.  Add all three ingredients to the food processor and pulse until a fine, ground consistency is achieved.  Time to prepare the 9-inch springform pan.  First, butter the bottom and sides.  Feel free to add a butter parchment round to the bottom of the pan if you wish.  Then take a small amount of the ground almond mixture and apply to the sides of the pan.  Before we start on the cake batter, melt four tablespoons of butter and set aside.

Hand mixing the ingredients to form the batter

Cake Batter

Now it’s time for the basic dry ingredients for our smoked carrot cake batter.  This is a recipe that is oil free.   I’ll be using cake flour to bring more lightness to this cake.  Here’s what you’ll need for the start of the cake batter

 

 

  • Unbleached cake flour-1-1/4 cups
  • baking powder-2 teaspoons
  • salt-¼ teaspoon
  • sifter

All these ingredients will be sifted into a medium bowl to bring airiness to the cake.  Next up, the wet ingredients.  You will need:

  • sugar-¾ cup
  • 4 large eggs
  • almond extract-¼ teaspoon

cracking eggs into a mixing bowl and then add the other wet ingredients to them.Crack the eggs in a large bowl and add the sugar.  With an electric mixer set to medium-high speed, beat the egg mixture until pale, foamy, and thickened.  Reduce the speed to low and add in the remaining almond mixture, almond extract, and the flour mixture.  Once the dry ingredients are incorporated into the cake batter, take the 4 tablespoons of melted butter and pour over the batter, gently incorporating.  In goes the smoked, grated carrot – about two cups.  Just combine those items and then spread the batter into your prepared 9-inch springform pan. I’ve used orange carrot for this recipe as they were available in the garden but I prefer yellow carrot for a golden color all the way through the cake.

Baking Time

the baking time for this recipe is 40 minutes

 

Reduce the oven temperature to 350°F once the cake is placed on the middle rack (From the preheated oven of 375°F).  It will take about 40 minutes to cook through.  While it’s baking, I make the ricotta cream.  Gather together:

 

  • ricotta cheese-1 cup
  • sour cream-1 cup
  • honey-2 tablespoons
  • confectioner’s sugar-2 tablespoons
  • Grated zest of 1 lemon

Combine all these ingredients and refrigerator until the cake is ready to serve.

Our Smoked Carrot Cake- Spongy, Light Goodness!

With our cake lightly browned and springing back when touched in the center, it’s ready to come out of the oven and cool.  Once the cooled cake can be plated to a cake stand, I take about ¼ cup of confectioner’s sugar and sift the sugar over the cake.  Now it’s time to slice this succulent cake and serve our ricotta cream on the side.  This is a very subtly smoked carrot so you will not get an overwhelming smoked flavor.  In fact, if you don’t tell anyone you smoked the carrot, they likely will never know.  Experiment with flavors you like – swap crushed pistachio for the almond, coconut extract for the almond extract.  You can even dust with cocoa powder.  Anything goes!  Don’t forget, only dust the cake with the confectioner’s sugar before you’re ready to serve as this cake is very moist and will increase in moisture as it sits.

Slice of Our Smokey Carrot Cake on a plate with the a touch of Almond and Ricotta Cream on the sideDid we spur your imagination with this recipe?

We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  We always welcome your suggestions as well on recipes and techniques you want to learn about.  SmokinLicious®- your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

 

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SMOKED CARROT-ALMOND RICOTTA CREAM CAKE

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Category: Dessert

Cuisine: American

Yield: 8 servings

SMOKED CARROT-ALMOND RICOTTA CREAM CAKE

SmokinLicious® takes garden fresh carrots to the grill with cherry wood chunks before adding to a carrot-almond cake recipe

Ingredients

  • Cake ingredients:
  • 4 tablespoons butter, plus 2 tablespoons for pan preparation
  • 1-1/2 cups of finely ground almonds, preferably blanched
  • Finely grated lemon zest from 2 lemons
  • ¾ cup plus 2 tablespoons sugar
  • 1-1/4 cups unbleached cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ teaspoon almond extract
  • 2 cups smoked carrot, grated (yellow preferred)
  • Ricotta Cream ingredients:
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 2 tablespoons honey
  • Grated zest of 1 lemon
  • Topping:
  • Confectioner’s sugar for dusting cake

Instructions

  1. Heat the oven to 375°F. Melt the 4 tablespoons butter and set it aside to cool.
  2. Pulse the almonds with the lemon zest and 2 tablespoons of the sugar in a food processor. Butter a 9-inch spring form pan and then dust the sides with some of the almond mixture. Sift together the flour, baking powder and salt.
  3. Using an electric mixer, beat together the eggs and the remaining sugar at high speed until pale, foamy, and thick. Reduce the speed to low and add the remaining ground almond mixture, the almond extract, and the flour mixture. Just incorporate until well mixed. Pour the cooled butter over the batter and then quickly fold it in, followed by the smoked grated carrot.
  4. Scrape the batter into the prepared pan, smooth the top, and place the cake on the center rack in the oven. Lower the heat to 350°F and bake until the cake springs in the center when touched. It will be light brown and start pulling away from the sides of the pan; about 40-45 minutes. Let the cake cool completely in the pan, then release the sides of the pan.
  5. Make the ricotta cream by combining all ingredients until smooth. You may add any of the ingredients that you find are needed.
  6. Before serving, dust the cake with confectioner’s sugar. Serve the sauce on the side.
https://smokinlicious.com/recipe/2017/11/16/our-smoked-carrot-cake/

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Looking for another smoked dessert?  Check out

-SMOKED BANANA DOUBLE BITES

-AVOCADO CHOCOLATE PUDDING

-Smoked Strawberry Napoleon

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “This is a carrot cake like no other. A smoky twist enhances the flavor of the carrots. It’s yummy in your tummy.”

The three stages of preparing acorn squash on the grill-propped-cooking over wood-finished product!

The stages of cooking acorn squash on the grill-stuffing with brown sugar-cooking over wood on the gas grill-finished product!

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One of the most popular winter squash that can be found pretty much anytime of the year, acorn squash cherry wood placed on the diffuser of the gas grill to add a smokey flavoris rich in fiber and potassium.  Time to take this squash favorite and smoke it on the gas grill with cherry wood chunks.  But first, we’ll give it some flavorful stuffing to make this exceptionally sweet.

Clean the Acorn Squash

Most acorn squash weigh between 1-2 pounds.  After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking.  Now, scoop out cut off the top and then scoop out the seeds to provide a great vessal for the sugar and spicesthe seeds and membrane until clean, just like you would do with a pumpkin.  The seed-free squash is going to be our ingredient vessel that will make the acorn squash so sweet and full of goodness.

Sweeten Things Up

Once the acorn squash is clean of seeds and membrane, it’s time to stuff it.  The ingredients are simple: brown sugar mixed with cinnamon and butter.  That’s it!

into the cavity of the squash add 3/4 stick of butterFirst put approximately ¾ stick of softened butter into the acorn squash center.  Then pack in the brown sugar-cinnamon mix.  And I mean pack it in!  Be sure to press down so the butter and brown sugar mix combine.  Once filled, I sprinkle a bit extra of the sugar mixture on the cut top.  Now place the acorns in a pan that will be heat safe on the gas grill.  Time to prepare the gas grill.

Smoking on the Gas Grill

I’ve turned two burners to “on” of my 4-burner grill.  I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill.   Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the pan with the squash is placed on the non heated side of the grill, while the heated side has the double filet cherry wood chunksthe burners turned “off”.   This is known as an indirect method of cooking.  The squash will cook until tender all the way through.  Depending on the size of the squash, this will take between 1-1/2 to 3 hours.  Then get ready for the sweet, buttery smooth squash meat!

A Side Dish or Dessert

Even though the butter was placed to the bottom of our squash and the brown sugar mix on top, the lighter weight of the butter will rise to the surface while the brown sugar mix sinks to the base.  These ingredients will mix during cooking to sweeten the squash meat.  Once tenderized, remove and allow to cool before handling.  Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy.  This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.

How did we do?  Leave a comment, love us, and subscribe.  We’re all about wood fired cooking techniques, idea, recipes, and the science behind the smoke and fire.

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ACORN SQUASH- SWEET & SMOKY

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Category: Vegetable/Side Dish

Cuisine: American

Yield: 4-6 servings

ACORN SQUASH- SWEET & SMOKY

Buttery, sweet acorn squash grilled over SmokinLicious® cherry chunks on the gas grill -YUM!

Ingredients

  • 2 acorn squash
  • 3/4 cup of brown sugar
  • 3/4 cup of butter
  • 1 1/2 teaspoon cinnamon

Instructions

  1. After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking. Now, scoop out the seeds and membrane until clean, just like you would do with a pumpkin.
  2. First put approximately ¾ stick of softened butter into the acorn squash center. Then pack in the brown sugar-cinnamon mix. Be sure to press down so the butter and brown sugar mix combine.
  3. Once filled, I sprinkle a bit extra of the sugar mixture on the cut top. Now place the acorns in a pan that will be heat safe on the gas grill.
  4. I’ve turned two burners to “on” of my 4-burner grill. I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill. Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the burners turned “off”.
  5. Depending on the size of the squash, this will take between 1-1/2 to 3 hours. Then get ready for the sweet, buttery smooth squash meat!
  6. Once tenderized, remove and allow to cool before handling. Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy. This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.
https://smokinlicious.com/recipe/2017/11/02/sweet-smoky-acorn-squash/

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Related reading:

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-Stove Top Smoked Butternut Squash

-Smoked Squash & Kale Soup

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Try this sweet and savory recipe on your gas grill to add a little flare to your outdoor barbecue.”

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

Fresh Corn is the one vegetable that you MUST try on the grill!

SMOKY, CHARRY, FRESH CORN ON THE COB

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It’s that time of year!  Fresh corn has arrived but not for long.  Time to get your hands on a few dozen and do something truly special with this favorite

There’s Nothing Like Fresh

Yes, you can get corn all year by purchasing in the freezer section of your local grocer.  Seriously though.  Who wants frozen when by waiting nearly 10 months on the east coast you can have fabulous fresh corn?  There is a taste difference between fresh and frozen!

On The Grill With Wood For Smoky Char

Corn is one of those vegetables that just begs to be put on the grill.  There are many techniques but I prefer to remove the husks and silks, and grill my corn on the cob

putting the wood chunks on the diffuser will allow them to ignite and provide a great wood aroma

with wood chunks on the grill’s heat shields.  In answer to the question about soaking the wood in water first – no, I do not do this step as I want my corn kernels to really crackle on the grill.   Just see our posting on how to add wood chunks to the LP grill.

Perfect Wood Makes Perfect Char

Smokinlicious double filet wood chunks work perfect on a gas grill for added flavor

SmokinLicious® double filet wood chunks are the perfect size for flavoring as well as fit on most grills.  From start to finish, you can easily do a couple dozen ears of corn in about an hour.  With this technique, I just need 4-5 wood chunks on one of the heat shields.  That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.  Next, simply monitor for the need to turn the corn with tongs to produce an even char.  Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.  This makes for the sweetest end to your cooking tasks!

So Many Recipe Options

Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender.  I melt butter and add the chopped herbs to the pot.  I then brush the nearly cooked corn with this aromatic mix and seal in all the great flavors – smoky, sweet, buttery – just perfect.

After I’ve consumed some of my masterpiece, I remove the kernels from the cob to a large bowl using a knife.  This corn will be split into freezer bags and stored for winter recipe cooking that will allow me to bring back the taste of summer.

Need inspiration on what to do with all that corn?  Think Cowboy Salsa, Corn Succotash, Smoky Cornbread, Corn Cakes, Corn-Potato Chowder, Corn Pudding, Corn Grits, and so much more.  I bet you want to hit the corn stand now!  Get going!

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SMOKY, CHARRY, FRESH CORN ON THE COB

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Vegetable/Side Dish

Cuisine: American

Yield: 10-12 servings

SMOKY, CHARRY, FRESH CORN ON THE COB

Corn is the one vegetable that you MUST try on the grill!

Ingredients

Instructions

  1. With this technique, I just need 4-5 wood chunks on one of the heat shields. That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.
  2. Next, simply monitor for the need to turn the corn with tongs to produce an even char. Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.
  3. Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender. I melt butter and add the copped herbs to the pot. I then brush the nearly cooked corn.
https://smokinlicious.com/recipe/2017/10/26/smoky-charry-fresh-corn-cob/

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Did we inspire you?  We’d love to see your photos of your grilled corn and corn recipes.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

You might also enjoy some of our salad recipes:

Smoked Pear Salad With Gorgonzola

Smoked Snow Peas With Cucumber Salad

Purchase products:

Wood Chunks- Double Filet

Spicy-char hummus is made by grilling/smoking the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder! Our photo collage shows the different steps to make spicy-char hummus.

Spicy-char hummus is made by grilling/smoking the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder!

HUMMUS TAKES A SPICY-CHAR TWIST

Listen

The centuries old Arabic bean dip has gained in popularity substantially over the past few years in United States.  Part of the draw is the fact that hummus is high in protein and fiber, and low in fat.

Give It A Flavor Twist

I thought I’d take this popular snack and appetizer item and give it a new twist by first showing you how to add a wonderful smoky, char flavor to it.

There is nothing like the flavor of peppers on hot coals.  One of my favorite varieties of pepper are Hungarian, especially the hot ones.  That’s why I’ve elected to bring out my kettle grill, specifically, the Stok brand, and char or ember cook Hungarian hot peppers.  Using a chimney starter, I set up hot coals down the center of the charcoal area and add just one chunk of wild cherry wood from SmokinLicious®.  Once the coals are vibrating heat, I will add my cleaned peppers directly to the coals for a quick method of charring.  The time investment is really in the grill set up, not in the cooking, as peppers cook quite fast on hot coals.

A Spicy-Char Hummus Recipe Like No Other

Once the coals and wood have flavored the peppers, I take these charred beauties and make a Smoked Hungarian Pepper Hummus bursting with the flavors of pepper, fresh parsley, garlic, and cumin.  Whether you elect to use hot or sweet Hungarian peppers, this is sure to become one of your favorite humus recipes.

With the charcoal burning down to hot embers, I prepare the Hungarian peppers.  First, a simple wash the peppers and pat dry.  Then I cut off the stem end and pull out the membrane and seeds. Remember, the more membrane and seeds you leave in a hot pepper, the hotter the flavor will be.  Once de-seeded, these peppers are ready to be nestled in the hot coals.

To The Coals For Char & Flavor

With the Hungarian peppers de-seeded and membranes removed, on to the hot coals they go.  I’ve kept some unlit coals banked to each side of the kettle grill just in case I want to bring in more heat.  Plus, this will allow the coals to be used for other food items while the grill is still hot.  These peppers will only take 5 minutes or so on each side.  I do not disturb the peppers when first placed on the coals for at least 5 minutes, then gentle turn them with tongs until charring occurs on all sides.  Don’t be concerned if the skin becomes very black as it can be easily removed.  Plus, for our spicy-char hummus recipe, these charred beauties will be pulsed to a smooth consistency where the blackened skin won’t be revealed.

Once removed from the grill, I take the peppers and put them in a bowl covered with plastic wrap.  This will help produce moisture to remove any skin you don’t want as part of your recipe.  And speaking of recipes, it’s time to gather our ingredients and start assembling our Smoked Hungarian Pepper Hummus.

Traditional Ingredients Meet Char Flavor

We are stepping up the flavor of hummus by featuring our perfectly charred Hungarian peppers.   To make Spicy-Char Hummus, gather the following ingredients:

  • 2 15 ounce cans chickpeas, rinsed
  • 2-3 charred Hungarian peppers, depending on size
  • 1 large garlic clove, finely diced (you can use minced garlic as a substitute)
  • 1 cup Italian parsley, coarsely chopped
  • 2 medium green onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons Tahini
  • 3 whole lemons, juiced
  • 1 teaspoon fresh pepper
  • 1 tablespoon tamari
  • 2 teaspoons cumin
  • ½ cup oil
  • Hungarian sweet paprika or smoked Spanish paprika for garnish

Creamy Hummus Starts With A Boil

Here’s the secret to a truly creamy hummus consistency: cooking the chickpeas before processing.  Take your 2 cans of chickpeas and rinse well under running water.  Then pour into a saucepan and cover the chickpeas with water.  Place on high heat and bring to a boil.  Reduce the heat to a simmer and allow the chickpeas to soften for 40 minutes.  Add more water if needed to keep the chickpeas covered in liquid through the boiling time.  Then remove from heat, strain the water, and set aside to cool.

Time To Process

To start our spicy-char hummus, first place the rough chopped charred peppers into the food processor.  Add the garlic, parsley, onion and rosemary and process until finely combined.  As soon as the processor starts, you’ll be hit by the strong aromatics in this recipe, which is trademark for traditional hummus.  The total processing time will be just minutes.  Then remove the cover and prepare for the next round of ingredients.

The final ingredients of our spicy-char hummus are added to the food processor: the boiled chickpeas, tahini, lemon juice, cumin, olive oil, and tamari.  At this stage, we will process until the ingredients form a thick paste,  which will take about 10 minutes.  I always keep water or oil available to thin down the mixture if it should go too thick.  Remember, you want this to be thick but not to the point where it can’t be easily spread.  Once combined, the flavors will reveal themselves best if you store the mixture in an air tight container for at least 24 hours.

Serving Options Are Endless

After letting the processed hummus mixture that includes charred Hungarian peppers, garlic, parsley, onions, rosemary, chickpeas, tahini, lemon juice, cumin, olive oil, and tamari rest for 24 hours, it’s now time to serve this highly aromatic recipe.  If using as an appetizer, I like to put the hummus into a bowl, sprinkle with a sweet or smoked paprika, drizzle with olive oil, and add some finely chopped charred Hungarian peppers to the center. I then surround the bowl with slices of baguette, pita chips or triangles, and vegetables.

This hummus goes with so many different things.  In fact, I love to use it as a topping to an Angus burger, or grilled chicken and fish.  It is so versatile that you’ll be sure to find all types of uses for it.  The best part, you’ll have a satisfying, full of flavor healthy alternative that will make this a favorite anytime of the year.

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HUMMUS TAKES A SPICY-CHAR TWIST

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Category: Appetizer/Condiment

Cuisine: Middle Eastern

Yield: 2 cups

HUMMUS TAKES A SPICY-CHAR TWIST

A favorite snack item gets a smoky upgrade as SmokinLicious® brings a unique version to healthy hummus featuring Hungarian Pepper

Ingredients

  • 2 15 ounce cans chickpeas, rinsed
  • 2 Hungarian hot peppers, charred
  • 1 large garlic clove, finely diced (you can use minced garlic if needed)
  • 1 cup Italian parsley
  • 2 medium green onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons tahini
  • 3 whole lemons, juiced
  • 1 teaspoon fresh pepper
  • 1 tablespoon tamari
  • 2 teaspoons cumin
  • ½ cup of oil
  • Hungarian sweet paprika or smoked Spanish paprika for garnish

Instructions

  1. Rinse chickpeas and place in saucepan with water to cover. Bring to a boil and simmer for 40 minutes to soften, adding more water as needed. This step will ensure a creamy consistency to the finished hummus.
  2. Drain in strainer and set aside.
  3. Place Hungarian peppers, garlic, parsley, onions and rosemary in food processor and mince very finely. Add chickpeas, tahini, lemon juice, cumin, olive oil, and tamari to food processor and mix to form a thick paste. Total blending time will be about 10 minutes, which will entail taste testing and thinning as needed with water or oil.
  4. This is best store in an air tight container or bowl for 24 hours to allow the flavors to blend.
  5. Serve with a drizzle of olive oil and sprinkle with paprika. This is perfect with sliced baguette, toasted pita, and vegetables.
https://smokinlicious.com/recipe/2017/10/05/spicy-char-hummus/

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Additional reading you may enjoy:

-How To Turn Your LP/Gas Grill Into A Smoker

Ember cooked Sweet Peppers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke

Dr Smoke- “Liven up your hummus flavors with the smoking/grilling of the Hungarian peppers, especially on a cool temperature day.”

Add a new twist to your Hummus- grill/smoke the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder!

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

Listen

Whenever we reach the transition between Winter and Spring, I like to start transitioning my meals from hearty comfort foods to a bit more health conscious to prepare for the “less clothes” season coming.  Since I’m in the southwestern portion of New York State, our warmer temperatures can be a long way away from the calendar date of the first day of Spring.

That’s when I love to do dishes like Indian curries!

Hearty and filling, but loaded with healthy vegetables, I’m taking the traditional potato curry to a new level with my smoked potato!

Despite the many ingredients, this is still a very simple dish.

Ingredient List:

Gather together the following ingredients:

  • 2 cups smoked potato (see are previous posting on how to smoke the potatoes)
  • 1 cinnamon stick
  • Clove, cardamom, fennel seeds, curry, turmeric, chili powder, coriander, cumin
  • 1 large red onion
  • 4 garlic cloves
  • 1 green chili
  • 2 tablespoons tomato paste
  • 1 can butter beans
  • 2 medium tomatoes
  • 2 tablespoons butter
  • 1 cup water
  • 1 teaspoon kosher salt
  • 2 tablespoons high heat oil

Building Flavors

The first ingredients to incorporate will be the cinnamon stick and fennel seeds.  fennel seeds.  Heat the 2 tablespoons of high heat oil – I’m using coconut oil –  in a pan.  I’m using cast iron for the even heat distribution and retention of heat.  Once hot, add the cinnamon stick and fennel seeds and stir to keep the seeds from burning.  While infusing these flavors, mix together 2 teaspoons of curry, 2 teaspoons of cardamom, and 1 teaspoon of cumin.  Add these dry ingredients to the oil mixture and stir well.

You’ll start to smell the wonderful aromatics of these spices.

Vegetables and Spice Are Always Nice

Continuing to build on our flavors, I chop 4 garlic cloves and add to the spiced oil as well as 3 green chili slices, mixing well.  Allow these ingredients to tenderize for a few minutes then add your diced red onion.  But be sure you stir well to allow everything to incorporate.  Allow this mixture to cook on medium heat until the onion has become very tender and begins to darken in color, meaning it is sweating.  Now, get ready to add even more spice flavors.

Kicking Up The Flavors

Once the garlic, chili, onion mixture has tenderized, it’s time to add more spice.  Then, mix 1 teaspoon each of coriander, turmeric, clove, and chili powder together.  Add to the onion mixture in the pan stirring well.  Now we are ready for the 2 cups of the previously smoked potatoes.  Mix everything together well.  As the potatoes tenderize, you can break them apart into smaller pieces if desired.  Then add 1 cup of water and allow the mixture to simmer.  At this point I turn my heat down to medium-low.

Getting A Meaty Texture

Let’s add some additional meatiness to this dish by first incorporating 2 tablespoons of tomato paste.  Next, 2 diced tomatoes and the can of butter beans which if you don’t know, are white Lima beans, a great cholesterol lowering legume and rich in fiber!  Mix well and allow to simmer.  At this stage, you will see the ingredients thicken.  If you would rather more of a thick soup consistency rather than gravy consistency, feel free to add additional water.

After simmering for about 8 minutes on medium-low temperature, I add 2 tablespoons of butter to the mix.  If you’re dairy free, feel free to eliminate the butter and you’ll still have a wonderful dish.

I like to serve my smoked potato curry with chopped fresh green onion on top and brown rice on the side.  Taziki or Greek yogurt adds a nice touch as well for those looking for a “cooling” affect to the dish.

Now, dig in and see how versatile this dish can become.  Think about changing the smoked potato for a grilled or smoked eggplant, zucchini or yellow squash.  All wonderful options for this vegetable hearty dish.

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SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: Vegetable Entree

Cuisine: Indian

Yield: 4-5 servings

Easy steps to intensify the traditional Potato Curry with wood fired flavor from SmokinLicious®

Ingredients

  • 2 cups smoked potatoes, cut in ½” pieces
  • ½ cinnamon stick
  • 1 teaspoon clove
  • 2 teaspoon cardamom
  • 1 teaspoon fennel seeds
  • 4 garlic cloves diced
  • 3 julienne slices of green Chili pepper
  • 2 teaspoon curry
  • 1 large red onion chopped
  • 1 teaspoon Turmeric powder
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 1 can Butter Beans (white lima beans)
  • 2 medium tomatoes diced
  • 1 cup water
  • Salt
  • 2 tablespoons high heat oil
  • 2 tablespoons butter

Instructions

  1. Preheat pan on medium heat. Add the 2 tablespoons of oil to the pan and bring up to heat. Add the ½ cinnamon stick to the oil with the fennel seeds. With mortar and pestle, add the clove, cardamom, and curry. Combine well.
  2. Pour the mixture into the oil and stir well to combine. Add the diced garlic and the green chili peppers. Allow the garlic and pepper to tenderize. Then add the red onion.
  3. With mortar and pestle, combine the turmeric, chili powder, coriander, and cumin. Add to heated pan mixture. Once combined, add the smoked potatoes and stir to breakdown.
  4. Once the mixture is thickened, add the water. Allow to come to a boil.
  5. Add the tomato paste, tomato and beans, and mix well. Cover the mixture and allow to cook for 5-8 minutes.
  6. Remove the cover and add the butter. Serve hot.
  7. I like to use fresh green onion as a topping and serve with brown rice and Taziki or Greek yogurt.
https://smokinlicious.com/recipe/2017/09/28/smoked-potato-curry-smokinlicious-style/

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Related blog postings:

-Cheesy Potato Bake

-The Breakfast Potato Takes on Smoke!

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "This is a great recipe! Try it with your holiday dinner."

Dr Smoke- “This is a great recipe! Try it with your holiday dinner.”

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

This smoked potato curry smells and tastes awesome! Try this around a holiday to just add a small smoky flavor to a favorite vegetable.

Ember roasted zucchini & Ricotta Galette is a superb recipe to entertain your guests palette

Ember fired zucchini & ricotta galette is a superb recipe to entertain your guests palette

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Listen

We are going French with a zucchini & ricotta galette that is simply out of this world.  With ember fired zucchini we previously cooked on our charcoal grill with straight wood, this is one recipe worth making any time of year.  Get 2 zucchini ember cooked and prepare yourself for the ultimate in wood fired flavors featuring summer zucchini!

Gather the Ingredients

For our zucchini & ricotta galette, there are two separate ingredient lists needed; one for the pastry and one for the galette’s filling.

For the pastry:

1-1/4 cups flour, chilled in the freezer for 30 minutes

1/8 teaspoon salt

8 tablespoons cold butter, cubed

¼ cup sour cream

2 teaspoons lemon juice

¼ cup ice water

For the zucchini & ricotta galette filling, you will need

2 ember fired zucchini sliced into ¼ inch thick rounds

1 tablespoon + 1 teaspoon olive oil

1 garlic glove, minced

Ricotta cheese- ½ cup

Grated Parmesan- ½ cup

Shredded mozzarella- ¼ cup

1 tablespoon slivered basil leaves

Egg Wash: 1 egg yolk and 1 teaspoon water combined

Don’t Let the Word Pastry Scare You

Pastry is the first step and our recipe is very simple, so no need to get scared by the word “pastry”.  For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.

Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined.  Be sure not to overwork the dough.  Now refrigerate for 1 hour.

Cheesy, Creamy Goodness

While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.

First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling.  Next, mix the ricotta, parmesan, and mozzarella cheeses together.  Add one teaspoon of the garlic oil and season with salt and pepper.  You can set this mixture aside as you wait on the dough to finish chilling.

Next up, get the rolling pin at the ready, as the dough will be rolled into the galette shape.

Perfect Balance Comes Together

With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette.  Place the dough on parchment lined baking sheet.  Spread the ricotta mixture over the dough leaving a 2-inch border.  The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil.  It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.

With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top.  Time to fold over the dough to trap all the filling inside the pastry while it cooks.  A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time.  Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray.  That will guarantee a consistent color to our galette.

So Good, You May Not Want to Share

With the smoky, char flavor of our coal fired zucchini, the creamy filling of 3 cheeses plus basil and garlic oil, it doesn’t get any better than this!  Our buttery galette pastry adds that sweet undertone that perfectly balances out the flavors.

Whether you serve this as an appetizer, snack or even a lunch or entrée, you’ll love how the zucchini becomes the star without tasting overly smoked.  Feel free to add a side of marinara sauce for an acid kick.

We would love to hear about your version of this recipe or even learn what you do with coal fired zucchini!  Leave a comment, like us, and subscribe, as we bring you recipes, tips, techniques, and science behind wood fired cooking technique.

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EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Prep Time: 16 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 26 minutes

Category: Appetizer/Vegetable

Cuisine: French

Yield: 4-6 servings as an appetizer, 2-3 as a meal

Smoky, cheesy goodness wrapped up in pastry featuring ember cooked zucchini

Ingredients

  • 1-1/4 cups flour, chilled in the freezer for 30 minutes
  • 1/8 teaspoon salt
  • 8 tablespoons cold butter, cubed
  • ¼ cup sour cream
  • 2 teaspoons lemon juice
  • ¼ cup ice water
  • 2 ember fired zucchini sliced into ¼ inch thick rounds
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 garlic glove, minced
  • ½ cup ricotta cheese
  • ½ cup grated parmesan
  • ¼ cup shredded mozzarella
  • 1 tablespoon slivered basil leaves
  • Egg Wash: 1 egg yolk and 1 teaspoon water

Instructions

  1. For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.
  2. Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined. Be sure not to overwork the dough. Now refrigerate for 1 hour.
  3. While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.
  4. First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling. Next, mix the ricotta, parmesan, and mozzarella cheeses together. Add one teaspoon of the garlic oil and season with salt and pepper. You can set this mixture aside as you wait on the dough to finish chilling.
  5. With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette. Place the dough on parchment lined baking sheet. Spread the ricotta mixture over the dough leaving a 2-inch border.
  6. The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil. It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.
  7. With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top. Time to fold over the dough to trap all the filling inside the pastry while it cooks. A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time.
  8. Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray. That will guarantee a consistent color to our galette.
https://smokinlicious.com/recipe/2017/09/14/ember-fired-zucchini-ricotta-galette/

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Looking for more items to ember fire?  Take a look at these articles:

-Ember Roasted Garlic in a Skillet

-Ember Fired Sweet Pepper

Purchase products:

Wood Chunks- Double Filet

Dr Smoke

Dr Smoke- “Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette. It is a superb recipe to entertain your guests palette.”

Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette it is a superb recipe to entertain your guests palette

The smoky deliciousness of breakfast potatoes!

The smoky deliciousness of breakfast potatoes!

Listen

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 on 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:

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • 1 Jalapeno pepper diced
  • 1 cup of rough cut onion
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
  • 1 cup of ricotta cheese
  • 1 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

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 pr-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 is as its own meal.

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

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The Breakfast Potato Takes on Smoke!

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: Breakfast Side Dish

Cuisine: American

Yield: 4-6 servings

Great tasty addition to steaks, chops, pork roast, beef roast, poultry, and lamb.

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. After taking the skillet from the stovetop, 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.
https://smokinlicious.com/recipe/2017/08/10/the-breakfast-potato-takes-on-smoke/

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More Related reading on this subject

Additional Reading:

-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

Purchase 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.”

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

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

Listen

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

Turning A Gas Grill Into A Smoker

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

How To Purchase & Clean Radishes

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

True Wood Flavor Even On A Gas Grill

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

Gather Your Ingredients

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

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

Blending The Dressing

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

Bringing It Together

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

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

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STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Salad

Cuisine: American

Yield: 6-8 servings

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

Ingredients

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

Instructions

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

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Did we stimulate your imagination with this recipe?  Leave a comment and don’t forgot to follow us and subscribe so you don’t miss anything.  We always welcome suggestions on future recipes you’re looking for.

Purchase Products:

Wood Chunks- Double Filet

Dr Smoke

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

The major steps of smoking spring onion and then adding to a pancake to make a unique combination

Smoking of Spring onions brings a new flavor when you add to a pancake!

Listen

A SAVORY TAKE ON THE PANCAKE BY ADDING A SMOKY SPRING ONION FLAVOR

Spring onion is now in season and ready for all your great recipes calling for green onion or chives.  Today, we’re going to bring an extra flavor level to this favorite seasonal onion by smoking it first and then incorporating it into a savory “pancake” recipe.

The Stronger Onion Cousin

Spring onion has a very distinct, stronger flavor than traditional yellow and Vidalia onions and with the added boldness of smoke vapor, you want to be sure to use these in dishes that balance the bold flavorings.   First up, grab a nice vibrant green bunch of fresh spring onion as we prepare to smoke these over charcoal and smoker wood.

To The Kettle Grill We Go

Although you can use an LP/Gas Grill or even an electric grill for this, I pull

ed out my charcoal kettle grill.  This one is a Stok™ which will allow me to use the vegetable basket insert for the onions.  I light a chimney starter full of charcoal and when hot, pour into the center of my grill.  I may be using the grill for additional food items, so I’m putting 2 Wild Cherry Double Filet Wood Chunks for smoking from SmokinLicious® on the hot coals to add a nice light smoking wood flavor.  Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions.  My upper vent or flue is always left open ½ way so there’s no chance of over smoking.

Bringing In The Wood Char Flavor

With the coals hot, the smoking wood smoldering, and the outtake vent set at ½ open, we are ready to add our bunch of spring onions.  With a simple wash and pat dry, I don’t trim these until after they are cooked and I’m ready for a recipe.  To keep the heat evenly spread on the onions, I use a vegetable pan.  A nice feature of the Stok™ grill is the fact that the pan inserts directly into the existing grill grate.  Their special grill insert system keeps foods directly over an even heat if using a direct method of cooking.  Nothing could be simpler!

Just A Little To Great Flavor

With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes.  I only turn them one time and as soon as tender, transfer to a plate for use in a recipe.  For me, that will be a savory spring onion pancake.  Remember, these spring onions are perfect for a variety of recipes: cut up on a salad, included in a soup recipe, even as an ingredient in a pesto.  Up next, I’ll give you a recipe start with my Smoked Savory Spring Onion Pancake.

Ingredients

We are now ready to start our Savory Smoked Spring Onion Pancake recipe!  Gather the following ingredients:

  • 2 eggs, slightly beaten
  • 8 oz. flour – I’m using almond flour for a buttery note
  • 3-4 slices of precooked bacon chopped
  • 1 bunch of smoked spring onions finely sliced
  • 6 ounces of vegetable stock or broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon mint, chopped
  • ½ teaspoon salt
  • Fresh pepper
  • Oil for pan frying, about 1-2 tablespoons depending on the oil selected

A Simple Mixing Will Do

In a medium bowl, add the flour, salt and pepper.  Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients.  Add the vegetable stock mixing well.  Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined.  There you have your savory pancake batter for 4 good size pancakes.

Time To Make the Pancakes!

Time to take these awesome blended ingredients and make some pan

cakes!  Using a high heat oil, place a tablespoon of oil into a skillet.  You can decide how large a pancake you want to make with that pan.  Want a thinner pancake?  Use a crêpe pan.  I’ll be making four pancakes so I’m in an 8” pan.  Pour ¼ of the batter into a medium high heat pan that has been coated with the oil.  Allow the batter to bind and brown.  You’ll see tiny bubbles form just as you do with regular pancakes.

Marrying the Flavors in a Crispy Browned Finish

Once the pancake browns on one side, it’s time to carefully flip it to brown the other side.  All those flavors blend and balance each other out so you don’t just taste the heat from the red pepper flakes or the smoke from the spring onion.  It’s just a wonderful marriage of complimenting ingredients coming to life in your mouth.  Now, here you can decide if you want to keep the pancake in the traditional round shape, cut into wedges, and serve.  Or, you can roll it and cut it into slices like you would with a jellyroll.  Either way, you’re in for a great treat.  I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce.  The options are endless.  If using a smaller skillet, you’ll make about 4 pancakes.  Visit the market today while spring onion are in season and get smoking and cooking your own version of the Savory Smoked Spring Onion Pancake!

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A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Appetizer/Snack

Cuisine: American

Yield: 4 small pancakes or 1 large

Always innovative, SmokinLicious® gives a bold, new flavor to seasonal spring onion with our smoke technique on the charcoal grill & recipe for a savory pancake perfect for summer entertaining

Ingredients

  • 2 eggs, slightly beaten
  • 8 oz. flour – I’m using almond flour for a buttery note
  • 3-4 slices of precooked bacon chopped
  • 1 bunch of smoked spring onions finely sliced
  • 6 ounces of vegetable stock or broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon mint, chopped
  • ½ teaspoon salt
  • Fresh pepper
  • Oil for pan frying, about 1-2 tablespoons depending on the oil selected

Instructions

  1. I light a chimney starter full of charcoal and when hot, pour into the center of my grill. Put 2 Wild Cherry Double Filet Wood Chunks from SmokinLicious® on the hot coals to add a nice light wood flavor.
  2. Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions. My upper vent or flue is always left open ½ way so there’s no chance of over smoking.
  3. Next, a simple wash and pat dry to the onions, I don’t trim these until after they are cooked and I’m ready for a recipe. To keep the heat evenly spread on the onions, I use a vegetable pan.
  4. With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes. I only turn them one time and as soon as tender, transfer to a plate for use in a recipe.
  5. In a medium bowl, add the flour, salt and pepper. Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients.
  6. Add the vegetable stock mixing well. Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined.
  7. Using a high heat oil, place a tablespoon of oil into a skillet. You can decide how large a pancake you want to make with that pan. Want a thinner pancake? Use a crêpe pan.
  8. Pour the desired amount of the batter into a medium high heat pan that has been coated with the oil. Allow the batter to bind and brown. You’ll see tiny bubbles form just as you do with regular pancakes.
  9. Once the pancake browns on one side, it’s time to carefully flip it to brown the other side.
  10. I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce.
https://smokinlicious.com/recipe/2017/06/15/a-savory-take-on-the-pancake-from-smokinlicious/

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