The Wood-Fired Blog

Pork and Pineapple Tacos

Chef Cortney Smith of Gather, a food studio, store, and school in Colorado Springs, CO has created a new cast iron classic that will make your taste buds sing. This recipe is as easy as marinating chunks of pork in a mildly spicy sauce, cooking it up with fresh pineapple in the wood fired oven, and then topping your soft tacos with garden salsa and fresh crema. Light and delicious!... Read More

Seared Pork Tenderloin Slider

Pork loin is a very flavorful, lean meat that cooks cleanly and quickly. In this recipe, we use the wood fired oven two ways. First, to saute and reduce the accent onions and mushrooms in a cast iron pan, and then second, we use a Tuscan Grill to sear the pork loin medallions over hot coals. Spice, sear, slice, garnish, and this simple, but amazing lunch or appetizer tray is... Read More

Yucatan-Style Fish Tacos and Garnishes

Flaky, flavorful, and delicious! This recipe for fish tacos made with marinated and roasted snapper or yellowtail filets takes wood fired cooking back to its essence. Enjoy the video below with Chef Aaron Brooks as he takes us through all of the ins and outs of making wood fired fish tacos with all the fixings from scratch! Get the steps for creating your own Yucatan-style fish tacos with avocado, pickled... Read More

Tandoori Salmon in a Cast Iron Skillet

Congratulations to Jon Mills, the winner of our 2020 Fall Recipe Contest! His lively Tandoori Salmon recipe makes both a beautiful appetizer course or the main star on your menu. Prepared with a make-ahead marinade, the fish cooks extremely quickly in a wood fired oven, retaining both its moisture and flavor. Note: This recipe is written very generally because the ingredient amounts will vary significantly based on the number of... Read More

Naan Bread is a versatile form of flat bread that has its roots in India and the Middle East. It is also super easy to make in a wood fired oven! This recipe for Lavender and Fennel Pollen Naan Bread is a gourmet adaptation of the basic recipe and brought to us by Chef Ryan Kirby of Wisconsin. Chef Kirby has a passion for making dishes with local, fresh ingredients. You can... Read More

Sausage and Gorgonzola Stuffed Portobello Mushrooms

About the Chef: Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.... Read More

Fire Roasted Eggplant Dip

Autumn is my favorite season—cooler temperatures, longer nights and best of all: harvest! Eggplant is among the best of the bounty. Delicious dips such as baba ghanouj (also called baba ghanoush) and muttabal are mainly roasted eggplant, with most recipes placing the fruit directly on a gas burner and roasting until the skin cracks. What better candidate for the wood fired oven? I picked up four eggplants to roast in... Read More

Roasting Chestnuts in a Wood Fired Oven

History & Harvest Season Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me, two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters... Read More

Jalapeno and Pecan Pesto Pizza

Thanks to Kenneth Kingswell of Strega Nonas Oven mobile catering in Gainesville, FL for sending in this recipe! This is a great pesto recipe for people who are lactose intolerant or are vegan.  There is no dairy in this recipe whatsoever.  It’s a great addition to bruschetta, pizza, eggs, fish, and chicken.  Give it a try!  I’ve also made this with almonds & pistachios with great results as well. This is a... Read More