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The Wood-Fired Blog

Stuffed mushroom

Sausage and Gorgonzola Stuffed Portobello Mushrooms

Jan 09, 2020

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

The Pig & The Fig – Makes one 13-inch pizza; may be doubled or tripled

Oct 04, 2016

It’s been my recurring dream and ambition to pair pork with fresh figs, and this colorful, seasonal pizza is one of my favorite ways to do so. Figs are in fact one of our most seasonal fruits or vegetables, and in many parts of the country, September is the best time to find them. So grab your figs quickly and get to work making my awesome 48-Hour dough for this... Read More

CONTEST – Tuscan Rabbit

Aug 17, 2015

Recipe submitted by Michael Davies for our contest.  Thanks Michael. CONTEST - Tuscan Rabbit 12345 Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe A good hearty rabbit dish for any occasion. CourseMeat And Poultry CuisineItalian Servings Prep Time 6 15-20 minutes Cook Time approximately 1 hour and 15 minutes Servings Prep Time 6 15-20 minutes Cook Time approximately 1 hour and 15 minutes CONTEST - Tuscan Rabbit 12345... Read More

Grilled Pork Tenderloin & Figs

Grilled Pork Tenderloin And Figs

Mar 02, 2015

Nothing 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

Cast Iron Pan in Wood Fired Oven

Fire Roasted “Ratatouille”

Nov 21, 2014

Okay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I’ve also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable... Read More

Grilled Eggplant

Cold Grilled Eggplant

Dec 19, 2011

Cold Grilled Eggplant 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Cold Grilled Eggplant 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Ingredients 2 eggplants 1 red pepper 1 Cheese ball of fresh mozzarella 3 tbs olive oil 1 tbs wine vinegar 1 tsp Balsamic vinegar 2 tbs basil slivered salt Servings: Units:MetricUS Imperial Instructions Fire the oven until hot. This dish... Read More

Pan Seared Prawns

Dec 19, 2011

This recipes works well in a hot oven (700ºF) using a live fire and a hot, preheated steel pan.   Pan Seared Prawns 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish, Appetizer, Seafood Pan Seared Prawns 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish, Appetizer, Seafood Ingredients 1 lb shrimp uncooked, peeled or unpeeled 1-2 cloves garlic minced 2-3 tbs... Read More

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