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Wood Fired Recipes Forno Bravo Cookbook

2018 Summer Recipe Contest Voting and Round Two Entries

Sep 10, 2018Posted by Forno Bravo

The submission period of our 2018 Summer Recipe Contest has officially ended and it’s time to test some recipes and cast your vote. We are thrilled with all of the recipes that came in! They run the gamut from main dishes and appetizers to bread and dessert. There are samples of cuisine and ingredients from many places – North America, South America, Europe, Africa, and the Middle East. Wood Fired cooking spans the centuries and the globe; our 2018 contest entries do as well!

We hope you have tried some of last month’s entries and we can’t wait for you to check out the remaining dishes that are listed below.

Voting

All votes are due by Wednesday, October 3rd, 2018. We ask that you submit only one ballot per person to keep the playing field level. (Invite your friends and family to vote too. Let’s get the word out!) Help the winner take home a beautiful glazed Spanish terracotta pot and lid ($50 value,) while you enjoy the fruits of their recipe.
Vote Now
(The form only takes about 10 seconds to complete! Vote now!)

Round Two Entries to Try

We had 5 top-notch recipes come in for Round Two for you to try (in addition to the 3 excellent recipes from Round One.) Scroll down to find the new entries:

Fire Roasted Spanish Figs – Submitted by John O’Neil: A delightful appetizer that uses sauteed Texas Blue Giant Figs and several kinds of Spanish cheese that are melted in the wood fired oven for a delicious, complex flavor profile. Try Recipe >>

Fire Roasted Figs and Spanish Cheese in fluted square plates

Plated Fire Roasted Figs with four kinds of Spanish cheeses and several other flavor accents

Maple Dry-Rub Brisket Tortillas – Submitted by Karsten Nordenhof: A recipe for beef brisket that is dry-rubbed with several spices and draped with maple bacon, then slow cooked in the wood fired oven for several hours. It emerges moist and tender to be sliced or shredded and served in tortillas with the toppings of your choice. Try Recipe >>

Beef brisket with strips of bacon

Bacon Wrapped Brisket ready to be sliced or shredded to serve with tortillas and mexican toppings

Date-Stuffed Peppadew® Peppers – Submitted by John O’Neil: A spicy, bite-sized pepper filled soft cheese and dates, wrapped in sliced ham, then basted and baked in a hot wood fired oven. This original appetizer hits all of the notes!  Try Recipe >>

Row of ham-wrapped baked peppers in white serving spoons

Creative plating idea for Ham-Wrapped, Date-Stuffed Peppadew® Peppers

Eid Bread (aka Wooden Mold Bread) – Submitted by Ahmad Zeabi: A special holiday bread from Syria that is flavored with roasted, nutty seeds and rich olive oil, accented with patterns from a wooden mold, and then topped with anything from yogurt to meats to jam!  Try Recipe >>

Eid Bread surrounded by bowls of toppings

A sample of traditional toppings for Eid Bread, but this is just a start of your options!

Wood-Fired Peach Caprese Salad – Submitted by John O’Neil: If you like grilled peaches or caprese salad, you will love this fresh summer take on a traditional Italian appetizer. Marinated mozzarella pearls, fresh basil,  Peruvian sweet peppers, and perfect peaches… Oh my! Try Recipe >>

Wood Fired Peach Caprese Salad in white square bowls

A fun summer salad that’s a twist on a classic — full of bite-sized goodness

 

Remember — Voting for your favorite recipe is now open! It only takes a few seconds. 

Vote Now Below!

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