The Wood-Fired Blog
Spanish-Style Chilipepper Rockfish with Adobo Marinade, Fennel Salad, and Chimichurri Sauce
Jun 28, 2023The neutral character of the Chilipepper Rockfish (named for its external color, not its taste) makes it the perfect vehicle to carry the bold, but nuanced flavors and spices of Chef Jose Fernandez’s youth in Barcelona, Spain. Paired with a fantastic chimichurri sauce and a fun fennel salad garnish, this dish will have everyone asking for seconds! Fun Fish Facts: Chilipepper Rockfish has a light, flaky, sweet, white flesh that... Read More
Whole Roasted Thai Striped Bass with Castelevetrano Olives and Local Vegetables
Mar 13, 2023Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA, demonstrated this delicious seafood recipe at the 2015 Forno Bravo EXPO. In a lively exchange, Chef Todd is interviewed by Peter Reinhart, as he prepares the meal — a whole striped bass, accented with olives and fresh local vegetables, and roasted in a Forno Bravo wood fired oven. Watch Chef Todd’s informative and fun demonstration here: A variation of... Read More
Wood Fired Oysters
Jan 26, 2023Wood Fired Oysters are an easy, different type of dish for an evening’s delight. Chef Daniel and the team at Cowboy Charcoal came up with a great recipe and demo for this quick and delicious appetizer. Below is a short video overview to get you started! Note 1: This recipe calls for compound butter. The options to include in this are endless and it can be made in multiple... Read More
Yucatan-Style Fish Tacos and Garnishes
Jul 30, 2021Flaky, 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
Lobster and Asparagus Pizza
Dec 29, 2020Hailing from the province of Ontario, Canada, Chief Psychologist and professor, Dr. Jon Mills, is a long-time fan of wood fired cooking. He submitted this recipe for our 2020 Recipe Contest and we think it looks and sounds amazing! Cooking new dishes always involves an element of risk, but they can also yield many happy surprises. This pizza is one of those winning flavor combinations. Notes from the Chef: “This... Read More
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
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
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
