The Wood-Fired Blog
Tandoori Salmon in a Cast Iron Skillet
Nov 23, 2020Congratulations 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
Roasted Soft-Shell Crabs with Potato and Corn Hash
Sep 16, 2020This recipe is from our seafood expert, John Livera, who again shows us that wood fired cooking is about so much more than just pizza! For example, a delicacy that cooks up beautifully in a cast iron pan is soft-shell crab. It’s sweet, succulent flavor with a slightly crispy texture is a delight to seafood lovers everywhere. Soft-shell crabs are blue crabs that have been harvested immediately after they shed... Read More
Pancetta and Doming
Jul 22, 2020Two weeks ago, I posted information on wood and the flavor characteristics that the different woods can impart in the overall flavor of the pizza. This week, as a follow-up, I wanted to talk a little about “doming” the pizza during the cooking process. To “dome” the pizza or “doming” is the practice of lifting the pizza off the hearth and holding it close to the dome for a short... Read More
Blackberry BBQ Chicken
Jan 10, 2020Wendy O’Neal is a mother, blogger, author of multiple cookbooks, and proud owner of a Casa110 wood fired oven. Live Fire BBQ and Beyond is her latest cookbook. It was released in 2019. You can find her Casa oven featured in several of the recipes and photographs in the book. All of Wendy’s dishes are rigorously taste tested by her family and fans, so you know they are good! One... Read More
Sausage and Gorgonzola Stuffed Portobello Mushrooms
Jan 09, 2020About 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
Wood Fired Cedar Plank Salmon
Aug 16, 2019Home chef, Doug Garner, from Kyle, Texas loves cooking in his custom, wood fired brick oven. He mostly makes pizzas, but has added salmon, steaks, cobblers, and roasted veggies as other go to items! He submitted these beautiful photos for our 2019 Summer Photo Contest, and they looked so good, we just had to get his recipe! Following is his recipe for a Wood Fired Cedar Plank Salmon that is both... Read More
Morel, Asparagus, & Leek Pizza
May 29, 2019Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday. After an... Read More
St. Louis BBQ Ribs
Mar 27, 2019Last week, I posted a quick recipe and technique to utilize while your oven is heating up. This week, I thought I’d share a post-pizza party, oven cool-down recipe for St. Louis BBQ Ribs. The residual heat after an evening of cooking pizzas provides a great opportunity to utilize your Forno Bravo oven for a smoky slow roast. While there are countless rubs and marinades for ribs out there in... Read More
Norwegian King Crab Legs
Jan 17, 2019A relatively new arrival to Norway, the Norwegian King Crab was introduced by Soviet biologists into the Murmansk Fjord in the 1960’s. The crab thrived, and as early as 1977, the first King Crab was caught in Norwegian waters. They are now regularly harvested from these cold, northern waters. Red King Crabs, the largest species of its type, can reach a carapace width of up to 11 in, a leg span of 5.9... Read More
