Forno Bravo Community Cookbook

Oven Roasted Shellfish

This is a quick and simple recipe for any combination of shellfish – clams, mussels, etc. Be sure to have lots of crusty bread on hand to help soak up the sauce and juices.

2 to 4 lbs. of fresh mussels or clams or a combination of each.

2 Tbls. of olive oil

1 cup of chopped onion

2 or 3 garlic gloves, minced

1 cup of chopped tomatoes

1/2 cup chopped parsley

1/2 cup of white wine

Use a hot – 450° to 500° – oven with an active flame. There’s a lot of moisture in this dish and the steam created and the high heat helps to cook this dish quickly.

Place heavy bottom saute pan or terracotta bowl in oven to heat. Add oil to pan and let it heat for a minute or two. Add garlic and  onion, and saute for 2 minutes.

Add tomatoes, parsley and wine and shake the pan (or stir) to mix and distribute evenly on the bottom. Cook 2 minutes to bring to boil.

Add shellfish and place pan deep into the oven for maximum heat. Let this roast for 5 to 7 minutes or until all the shellfish have opened. Any shellfish that hasn’t opened should be discarded.

 

Remove the pan from the oven, spoon shellfish into individual bowls and distribute the sauce and vegetables evenly over each bowl. Serve with crusty bread.

Enjoy!

Shellfish ready to go in oven

Roasted shellfish

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Omul s Zapravkoj Gorcicnoj (salmon)

Ingredients:

3 lbs. Omul (Russian baikal fish) substed salmon fillet, 2 Tbs sunflower oil, 3 Tbs fine mustard (dijon), 1-2 Tbs honey, juice and zest from a half lemon, 2 Tbs dill, chopped,  pepper & salt

Prepare a medium hot fire (325°F) in the oven.

Oil a baking sheet or a clay dish. Put your fillet on the dish. Mix all remaining ingredients in a bowl and brush the paste in a thick layer over the fillet.

Bake about 10 minutes and let rest a short time. Garnish with some dill sprigs. Serve with french bread or basmati rice and with dry white wine.

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Rainbow Trout (Courtesy of The ARCH)

We wanted to share this recipe for cooking rainbow trout in your wood-fired oven … taken from The ARCH’s October newsletter. (The ARCH Architectural Finishes, Flooring & More is located in Asheville, North Carolina. See The ARCH’s website at http://www.thearchnc.com/ for more information.)

Rainbow Trout

Start with sustainably harvested fish!

Right here in our own backyard of Western North Carolina we have an incredible source for sustainably harvested farm raised Rainbow Trout at Sunburst Trout Company (http://www.sunbursttrout.com/our-story). Having recently read about Seafood fraud and the problems facing our oceans it is so refreshing to read about a local business that does it right. No pesticides, no animal by-products, no growth hormones. In researching a good fish recipe to use in a wood-fired oven, I thought it best to start with Oceana’s Southeast United States seafood guide

Sunburst includes a great recipe on their home page of their website at the bottom of the page which I’m anxious to try in our Forno Bravo wood fired oven.

1/4 Cup pineapple juice
2 Tbs Lemon juice
2 Tbs brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp salt
1/4 tsp cinnamon
4 Sunburst Trout Fillets

Mix all ingredients and pour over fillets. Marinate trout for 2-6 hours.

Depending on how hot the wood-fired oven is, adapt your cooking time accordingly.

You do not want the oven so hot that the flames are licking the dome, but you do want it hot enough that the fillets do not need to be flipped over. Because the fillets are somewhat delicate you’ll need a smaller grate or fish basket that you can transport the fillet’s onto the larger grate positioned in the oven over a bed of coals that have cooked down some. If you start moving fillets around, trying to flip them, etc…, this is when you get into trouble.

Most of all, have fun exploring sustainable fish with your wood-fired oven.

Websites of interest:

http://www.fish2fork.com/ – a website devoted to review restaurants according to whether their seafood is sustainable.

Oceana (http://na.oceana.org/) – The largest international organization working to protect our oceans.

With any Forno Bravo oven purchase, The ARCH will make a donation to Oceana.

 

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Grilled Shrimp on Rosemary Skewers

Preparation

Fire your oven until hot. This dish can be cooked in a range of oven temperatures, from very hot (700ºF pizza heat) to moderately hot (450ºF). If your oven is less hot, you can use more coals.

Marinate whole shrimp with the shell on in olive oil, white wine, garlic, and lemon. For a change of pace, pick six fresh rosemary branches, strip off the leaves and use them for the skewers!

Place the shrimp on a preheated Tuscan Grill, set over hot coals. The shrimp can be cooked while the main meal is finishing up. With the heat from the dome and the heat from the coals under the grill, you might not have to even turn the shrimp.

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