We had VitoDuke (Mel) over this weekend with two other couples, and had a great time. We threw pizza, drank wine and christened the demo kitchen. I think everyone had a good time -- and the food was great.
One of the dishes was a baked salmon that Peter made.
Peter coated the fish with salt, pepper, oil and rosemary, and grilled it on the Forno Bravo grill, skin side down in a moderately hot oven. It got some light sear marks.
Then, he sauted diced celery, onion, garlic and parsley and oil in pan. He added the salmon to the pan, skin side up, and coated it with honey. He added a couple of tablespoons of tomato sauce from the pizzas, and returned the pan to bake. Really nice. All done in the oven right after pizza. The salman had been slightly seared, and it was very moist and the veggies were soft and had a wonderful flavor. I'm probably leaving something out, but this at least gives you the idea.
Here are a couple of photos.
Try it out. It was more interesting than just baking the salmon and not that hard to do.
Hi James, --We would all like to thank you for a fantastic meal. It really was amazing how easy Peter made everything look. The oven is capable of doing so much more than pizza. Anybody with an oven should make arrangements with James for the class. This time of year is so beautiful in the wine country, and James is the perfect host.The Roquefort and Portobello mushroom pizza was one of the best pizza's we've tasted. THANKS AGAIN--Mel
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