The Wood-Fired Blog
Roasted Cauliflower Steak with Capers and Pepitas
Jun 13, 2023This recipe is ideal for vegetarians, or anyone who loves making a healthy, full-flavored vegetable main or side dish in their wood fired oven. Follow along below with Chef Jose Fernandez of 1440 Multiversity as he cooks Cauliflower Steak to perfection in the video below! 1440 is a unique, nonprofit, immersive and online learning destination nestled in the heart of the California Redwoods. You can learn more about their educational offerings,... Read More
Wood Fired Ribeye Steaks
Feb 22, 2023Chef Daniel Maznett from Cowboy Charcoal takes us through a terrific way to prepare thick-cut ribeye steaks in a Vesuvio wood fired pizza oven. Using a cast iron pan, simple seasonings, high heat, and a butter, garlic, and rosemary basting sauce, these steaks cook in just minutes and will beat the flavor you find at any high-end steakhouse! Here are two videos to walk you through the recipe. Quick overview version... 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
Spiced Apple Crostada
Nov 30, 2022This Spiced Apple Crostada from Chef Cortney Smith at Gather Food Studio is the perfect winter or fall alternative to a classic apple pie. It boasts a light, flaky crust, savory-sweet, spiced apples, and delicious optional garnishes. Plus, it can be cooked in either a wood fired oven or conventional oven for maximum flexibility. Watch Chef Cortney demonstrate making the wood fired version of this recipe in the short video... Read More
Seared Pork Tenderloin Slider
Aug 31, 2022Pork 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
Dutch Oven Baked Spatchcock Chicken
Oct 29, 2021Spatchcock chicken is a fancy way of referring to a chicken that has been split in half and laid open for roasting. Chef Anthony Iannone of the North American Pizza and Culinary Academy demonstrates this technique for us, pairing his chicken with squash, zucchini, potatoes, thyme, and other fall flavors for an easy one-pot, no muss, no fuss meal for your dinner enjoyment. Follow along with Chef Anthony in the... Read More
Pizza Crust Stuffing
Nov 23, 2020If you love pizza, and you love Thanksgiving, here is a fun way to combine the two! Mark and Jenny Bello of Pizza School NYC have concocted a delicious recipe that puts a new twist on a classic stuffing combination. By first baking pizza dough with onions for the bread element, you get a perfect flavor infusion built into the base of this stuffing mix that really takes it up... Read More
Baked Peach and Raspberry Crisp
Aug 27, 2020We love the fresh tastes of summer; flavors like fresh-picked raspberries and juicy peaches! This dessert from John Livera takes just a few minutes to mix up before dinner. Let it rest while you enjoy your pizza service to give the flavors a chance to incorporate, and then pop it in your oven when the fire is down to embers to bake. What a delicious finish to the evening meal!... 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
