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Anyone have seafood recipes?

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  • Anyone have seafood recipes?

    hi stanley and all

    now that i have my dome almost completed i am getting more interested
    in cooking and i remember that stanley was mentioning seafood in one of
    his posts sometime ago. i would love to hear some of your experiences
    or some of your favorite and successful or not so successful recipes.
    we love seafood and that just was initially not on my mind to put in my
    bread oven.

    also, i am still a bit puzzled on building the vent. is there any
    advantage on a steel vent over a terra cotta piece. should i avoid any
    90 degree corners from the base to the vent to the chimney-??

    thanks for all your great input and help!!!

    simone

  • #2
    I have a range of pans I like, each of which gives a different effect:

    Glazed terra cotta pans. I have a range of sizes and shapes for
    roasting meat and fish, veggies, potatoes and slow cooking. I have a
    covered one for beans and lentils, and use an oval for fish.

    Stainless steel 3 ply. I have an All-Clad-ish round with a long steel
    handle for rice, fire-in-the-oven appetizers, shrimp and anything
    that likes it hot above and below. I also use it for hot oven
    potatoes roasting. You can preheat this one for faster potatoes.

    Cast iron grill pan (with raised grill). I use this for sausages,
    whole fish, and grilling eggplant and peppers. It has a steel (not
    wood) handle. You can pre-heat it before putting on the food and cook
    whole fish without turning.

    Steel one ply paella pan with handles on the sides. For Spanish
    paella (don't move the rice after it sets!)

    Aluminum one ply pan with handles on the sides. The bottom gets hot
    very fast. I use this one to brown eggplant for eggplant parmesan,
    but it seems to do about the same thing as the stainless 3 ply.

    Regular round or rectangular steel baking pan for focaccio and
    sciachiatta. They conduct heat better than terra cotta for bread.

    I cracked a few white porcelain pans, so I stopped doing that.

    Looking forward to hearing other idea.

    I like Bob's idea of using the pan that holds the chicken upright.
    I've heard (but not tried) you can put garlic and herbs in a little
    water in the dish itself, which carries the flavors up into the
    chicken with the steam.

    James

    Comment


    • #3
      For fish, try a couple of cedar shakes. Soak 2 in water for an hour or
      so. Then lay them on top of each other so the tapered end of one is on
      top of the thick end of the other (that way you end up with an even
      thickness along the whole thing. The fish is laid on this, slid into
      the oven and cooked surrounded by fire. When you're done you can let
      the shingles finish drying out and use them to start your next fire. A
      large bundle of 2nds (common not clear grade) was something like $15
      from Home Depot. (I saw they're selling cedar planks now for cooking
      on the grill for almost that much for a single plank...sheesh!)

      Jim

      Comment


      • #4
        on another note, this has been a bumper year for dungenous (however that's spelled) crab. we've had it out of the oven several times this year and my wife and i can honestly say that it is the best crab*we have ever eaten. here's what we do:

        1. clean several crabs (throw away the body and keep the legs). you should end up with several leg segments per crab. (i'll post pictures tomorrow on my web site of what you should end up with and also more detailed instructions).

        2. toss the legs with liberal amounts of olive oil and black pepper and some salt.

        3. arrange the legs on a cookie sheet and put them into a hot oven for about 15 minutes. in this regard, i now have a theory about just the "doneness" of anything we put in the oven and that is: its not done until at least some part of it is burnt.*

        4. eat them. i could be happy just sucking on the shells, they're that tastey. we use almond wood and i think that the wood imparts a great flavor.

        Comment


        • #5
          i've posted the crab recipe and a couple of pictures at <http://www.cpsusa.com/ebay/brickovencrab.htm>www.cpsusa.com/ebay/brickovencrab.htm
          robert

          Comment


          • #6
            Re: Anyone have seafood recipes?

            Originally posted by Yahoo-Archive View Post
            For fish, try a couple of cedar shakes. Soak 2 in water for an hour or
            so. Then lay them on top of each other so the tapered end of one is on
            top of the thick end of the other (that way you end up with an even
            thickness along the whole thing. The fish is laid on this, slid into
            the oven and cooked surrounded by fire. When you're done you can let
            the shingles finish drying out and use them to start your next fire. A
            large bundle of 2nds (common not clear grade) was something like $15
            from Home Depot. (I saw they're selling cedar planks now for cooking
            on the grill for almost that much for a single plank...sheesh!)

            Jim
            I use cedar planks all the time and I have thought about using the real thing as Jim suggests but I'm worried that they have some type of fire retardant in them. Anyone know know if this is true?

            Phil

            Comment


            • #7
              Re: Anyone have seafood recipes?

              I'm worried that they have some type of fire retardant in them. Anyone know know if this is true?
              Um, no. Try using them for kindling, the burn like gasoline.
              My geodesic oven project: part 1, part 2

              Comment


              • #8
                Re: Anyone have seafood recipes?

                Just found this online @http://www.directcedarsupplies.com/en/our_products/treatments_explained/index.html

                Fire Retardant Treatments - all product is kiln dried prior to pressure impregnation in ensure full absorption, and

                then kiln dried after as part of the chemical process to permanently fix the treatment into the cells of the wood.

                Improve stability - in cases where products are to be used on the interior or exterior sidewall, kiln drying will reduce

                shrinkage and movement after application.

                Think I'll stick to the made for cooking type.

                Phil

                Comment

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