Tuesday, December 29, 2009

Wildwood Roasted Peppers Stuffed With Goat Cheese


1 Lb Sweet multicolored peppers

1 Tbsp Olive oil

To taste Salt (kosher or sea salt) and fresh ground pepper


1 Pkg Goat cheese

1 Head Garlic(roasted)

¼ C Chopped sun dried tomatoes

1 Tbsp Dried Basil

1 Tbsp Dried oregano

To taste Salt (kosher or sea salt) and fresh ground pepper

Roasted Garlic- Slice the top off of a whole head of garlic, coat with olive oil, wrap in foil and place in your wood fired oven, close to the mouth opening (away from the fire) for 45min- 1hour, or until the garlic is soft and light brown in color.

Peppers- Heat a sauté pan in the oven. Toss peppers in olive oil and season. Put the peppers in the pan and place in the oven. Cook peppers until slightly charred, remove from oven and allow to cool. Remove the seeds and tops of the peppers.

Stuffing- Place all ingredients, including roasted garlic, in a mixing bowl and blend until smooth. Place mixture in refrigerator or freezer (should be cold enough to form a ball in your hand).

Peppers pt.2- Roll the cheese stuffing into a small log and fill the roasted peppers (this is easier if the cheese mixture is well chilled) and place in the oven for 2-3 minutes.

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Thursday, December 17, 2009

Holiday Recipe: Wildwood's Signature Pizza Dough

Easy to follow and delicious recipe for homemade pizza dough:


1 Cup + 2 Tbsp Warm Water

1 1/2 Tbsp Extra virgin olive oil

3 1/3 Cup All purpose flour

1 1/2 tsp Active dry yeast

1 1/2 tsp Table Salt

1 1/2 Granulated Sugar


Pour warm water and olive oil into a large mixing bowl. Add flour, the remaining three ingredients should be poured into separate corners. Using a wooden spoon or your hands, fully incorporate all ingredients. Once you have a ball of dough, knead on a floured cutting board for 10-15 minutes. Should be smooth and springy.

Alternately: In a bread maker, pour warm water and olive oil. Add flour, followed by the yeast, sugar and salt. Set the bread maker to the pizza dough setting and close the lid. When the timer is done remove the dough.

Divide into four balls and place dough in lightly oiled containers, cover with plastic wrap and let it rise 1 1/2- 2 hours at room temperature, until doubled in size. Deflate gently by turning 2-3 times. Allow to rest until you start shaping your pizza dough, (the Wildwood dough rising boxes are great for this.) If you plan to store pizza dough, place in an oiled, air tight container and refrigerate until needed.

Mini Eggplant Pizzas on FoodistaMini Eggplant Pizzas

Tuesday, December 1, 2009

Suckling Pig in the wood fired oven

Say hi to our little suckling pig. We purchased her from a local butcher to roast in the oven as part of our amazing thanks giving feast. We coated the entire pig with olive oil, then generous amounts of salt and pepper.

We stuffed the cavity with carrots, onions, rosemary, and garlic, and slid it into the wood fired oven preheated to 400 F. After 4 hours look what came out of the oven.
For several days we have been enjoying the best pulled pork sandwiches, carnitas tacos, and fried pork rinds.

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Monday, November 30, 2009

Thanks for checking us out

This is our first post on blogger, and it will certainly not be the last. Keep watching us as we will be continuously posting new recipes, photos, stories, tips, and more. Also please share any of your wood fired cooking experiences, and feel free to ask us any questions.
Rotisseries & Roasters on FoodistaRotisseries & Roasters