Fire Roasted Spanish Figs
Sep 06, 2018This recipe from Chef John O’Neil uses Texas Blue Giant Figs and several delightful specialty cheeses. He writes: I love using Spanish cheeses for this dish because it feels and tastes like we are basking in the sun in Spain! The Mahon Mitica, Cordobes Mitica, and Tronchon all melt nicely, which makes them the perfect blend for slicing over the top of the figs. The Tronchon cheese is an aged cheese... Read More
Bravo Mexican Pizza
Aug 01, 2018Community contributor, Maria O’Donnell, shares her recipe for a Wood Fired Mexican Pizza that is a crowd favorite at her house! Perfect for summer parties. This pizza features salty pancetta, mild shrimp, and hearty black beans as a base, then layers on four kinds cheese for richnesses. Finally, it ties the flavors together with crisp lettuce, smooth lime crema, and jalapenos and hot sauce for some spice. Try this dish... Read More
Albóndigas (Spanish Meatballs)
Jul 09, 2018Albóndigas, pronounced "al-BOHN-dee-gahs", meaning "meatballs", are a common staple at Spanish tapas bars. Light and flavorful with a rich tomato sauce accent, these can be served with bread for dipping or as a stand-alone item. Read More
Wood Fired Basil Shrimp
Apr 11, 2018First, take seasoned, sizzling shrimp straight from your wood fired oven, then toss it with butter and basil! Add a little lemon & garnish and voila! Quick, simple, delicious and done! This shrimp recipe from Gerry Speirs of Foodness Gracious makes a fantastic appetizer, or you can pair it with rice or pasta for the main course! …Plus, it’s a smart way to maximize your hot oven to serve up... Read More
Triple-Apricot Chicken Tagine
Jul 29, 2016Stone fruit season is my favorite time of the year. One of the most difficult fruits to find is an aromatic, sweet apricot. When I lived in California’s Sonoma County, I knew a terrific produce guy at Oliver’s Market who would always find me at least one flat of Blenheim apricots, the most delicious and perfect of fruits. This year, however, in the beautiful Hudson Valley, the weather knocked out... Read More
Wood Fired Lobster Pizza
May 24, 2016It was beautiful out. I was going to make some lobster and put it on a pizza, but what’s different about that and putting other seafood on a pizza like shrimp, mussels, clams, salmon etc? I decided to keep it simple for this one and make a lightly dressed salad to lay on the pizza dough after it was cooked – making sure it was nice and cool – kept... Read More
Roasted Vegetable Antipasti
Apr 11, 2016Quick and easy roasted vegetables as appetizers or pizza toppings when you’re cooking in a wood fired pizza oven. You can even save any leftovers and make a frittata the next morning! Thanks to Bill Bell of Mercer Island, WA for submitting this recipe! Quick and easy roasted vegetables as appetizers or pizza toppings. Read More
Coal Roasted Beet Salad
Apr 04, 2016I love this time of year, beets are popping out of the earth, spring has officially sprung and gardens are green with new growth! Beets have that inherently sweet backdrop, perfectly balanced by their natural earthiness. In this very simple presentation you will highlight the sweetness while adding the caramel complexity of balsamic. It has recently become cool to leave the more fiberous skin on the beets when you serve... Read More
Paella Mixta
Mar 31, 2016Paella originated in Valencia, Spain. It is a perfect dish to prepare in the wood fired oven, since one of paella’s most basic and traditional features is that it must be cooked over live fire. And as you have probably experienced while using your wfo, the best results require timing, patience, and a bit of joie de vivre. So don’t feel compelled to follow the recipe like a soldier. The... Read More