The Wood-Fired Blog
Grilled Pork Tenderloin And Figs
Mar 02, 2015Nothing fancy about this one, just the great combination of sweet, peppery figs and smoky tender pork. Once your fire has burned down most of the way and your are left with a great bed of coals, spread the coals evenly across the hearth and insert your Tuscan grill centered over the coals. Allow grill to preheat for a few minutes prior to adding your foods. Until next week, feast... Read More
New Tradition – Forno Bravo Oven Fire Roasted Turkey
Nov 13, 2014Thanksgiving is a mere two weeks away so why not throw a turkey in the “Drago Affamato” or “The Hungry Dragon” as my family calls our oven. Obviously maintaining a steady low fire is key to evenly roasting for your bird. Think back to your cure, ideally a low fire around 350 is ideal. You’ll get charring, similar to your pizza, in spots, especially on the top but the crispy... Read More
Steak And Tomatoes
Oct 31, 2014A late ode to the summer grill Our local farmer’s market had a handful of late harvest tomatoes left and I just could not resist a simple, fast and delicious ode to a summer meal off the Tuscan grill. Once your fire has burned down most of the way and your are left with a great bed coals, spread the coals evenly across the hearth and insert your Tuscan grill... Read More
Zucchini and Roasted Red Pepper Pizza With White Wine Cream Sauce
Jul 31, 2012First off, I need to give credit where it’s due: The idea for this pizza is lifted from Pizza Orgasmica in San Francisco. When my wife and I lived in the Bay Area, the Ecstasy, as it’s called on their menu, was our favorite pie of theirs, and it led me to mess around with creating a white wine cream sauce recipe so I could mimic it at home. I... Read More
Wood-Fired Black Bean Enchiladas
Jul 09, 2012I won’t lie – the ingredient list on this one is going to look intimidating. If you can’t handle it, just buy canned enchilada sauce. But I’m telling you, making your sauce from scratch is worth the effort. And once you’re hooked, you can start tweaking the recipe to make it your own by playing around with the types and ratios of dried chiles you use. Two quick notes about... Read More
Vertical Chicken (also known as Beer Can Chicken)
Dec 29, 2011Vertical chicken, or beer can chicken is perfect in a brick oven. The surrounding, moist heat cooks the chicken all around, while the stand and steaming can provide more flavor and moist steam. The chicken stand holds a can of beer (or wine, or anything you want to use for flavor) and the chicken. You set the stand directly on the cooking floor, so that juices that hit the floor... Read More
