Appetizers

[texassourdough]

Having had my oven about a year and a half, I am feeling like I know it pretty well. And I have a pretty good cooking pattern when doing pizza.

Fire the oven, get the dome cleared, let the oven cool, pizza, dessert (in the oven), and then coq au vin (or whatever) the next morning.

There is a great and logical sequence once the oven hits 900 oF or so.

The issue is appetizers and what to do with the oven (if anything) while the oven is cooling after the bulk of the coals are raked. The answer is probably not much for cooking in an 1100 oF oven is definitely tricky, but I really want to find some things that can be done in the oven with guests present.

Successes to date are mostly shellfish that can cook FAST. Things like Mussels in a white wine "sauce" (of shallots, wine, parsley, etc.), Scallops done the same basic way. I am thinking of trying some thinly sliced marinated beef on skewers (probably cooked a minute or less) on my cooking grate. Another good possibility would be packets (of the nature of pompano en papillote) but using foil so the paper won't burn.

In any event, I think having a full range of things to do in the oven would be nice and appetizers are a sparse and neglected category. So I begin this thread hoping for some really clever ideas that we can all use to amaze our friends (and enemies)!

Looking forward to your ideas!
Jay

[DrakeRemoray]

When I was in Pienza, they made a cheese, prosciutto, and truffle combo that they heated in the oven and then served with bread. Also possibly bruschetta? Though all of that might be too much bread when pizza is to follow.

To add to the overall time line, I have found that if I server pizza early (around 5 PM), my guests are happy to eat a Fiorentina Steak. I have served 6 people off of one 2 1/2 inch tbone cooked after the pizza is over but the coals are still going.

Drake

[CanuckJim]

Jay, Drake,

Traditionally, pitas are baked in extremely hot ovens. I'm guessing about 900 F. They'd puff up and bake in about a minute, so you'd have to be fast at that temp. Although I've finished the bread baking section for the FB site, I could add a pita making recipe if you'd like. These are fun to make. They're baked with the door off, and your guests, especially kids, could watch them puff up like balloons almost instantly. I've never baked them higher than about 600 F, though I could experiment. I'd be curious about interest in adding such a recipe.

Jim

[Xabia Jim]

I was just thinking today that there should be an appetizer category...I'll post recipes.

We have marinated shrimp and put them over an open fire....I am going to get one of those grilling baskets for the open fire and use it for quick cooking items like the shrimp in the oven. Can also be used for fish, chops, sausages, meatballs.....pull it out and rearrange as necessary....obviously depends on your heat and location.

Also we have a great tomato mozzarella mixture that we put a slice of goat cheese on, toss in the grill and serve with toast points (baguette) with touches with ali oli. I'll have the bride post the recipe in the new section!

One other thought is why not use a covered dish if the oven is too hot, would slow down the cooking and might make some other dishes more manageable. Open dishes for Shrimp with garlic in olive oil? Potatoes -picante or ali oli? Scallops? What about Pinchos, ...skewers.

You might also consider cocas, small spanish appetizer "pizzas" they top with some tomatoe sauce and whatever....anchovies, onions, spinach. I saw some in the market yesterday and they looked great...

I'm getting hungry.....