Wednesday, March 24, 2010
2-3 Lbs. Flat cut beef brisket
1 Green bell pepper
1.5 Tbs. Adobo seasoning (From Penzy's)
1 Whole fresh jalapeno, sliced
1 Medium onion, julienne
1 Clove garlic, sliced
1 Cup Beef stock
Trim excess fat from brisket. Insert garlic slices into brisket. Rub Adobo seasoning over the entire piece of meat. Render some of the trimmed fat in a 6- Liter soapstone pot. Heat the soapstone in the oven and brown the brisket on all sides.
Place peppers and onions in the bottom of the same 6-Liter soapstone pot used to brown the brisket. Place the brisket on top. Add beef stock. Cover and place in a 300 degree F- 400 degree F oven with only coals remaining (for wood fired oven.) Close the oven door, allow to braise until the brisket breaks apart easily, a minimum of 3-4 hours (though some cook overnight.) When finished, the brisket will easily shred with just a fork, or your fingers.
Serve with hot corn tortillas, diced onions, cilantro and Monterey Jack cheese.
Tuesday, March 16, 2010
This dish uses the ribbed cast iron grill pan. We like the enameled coated grill pans from Le Cruset.
1 large eggplant cut in ¼ inch slices
4 large tomatoes halved, seeded, and cut into ¼ inch slices
2 large onion cut into ¼ inch slices
2 red pepper seeded cut into ¼ rounds
1 large ball mozzarella cut into
2 cups grated ementhaller, gruyere, or fontina
1/3 cup of olive oil
2 large Portobello mushroom
1 pinch of salt
Place vegetables in a large bowl. Toss with the olive oil to coat. Grill vegetables on the grill pan with a pinch of salt till tender. 4- 8 minuets.
Slice the grilled Portobello in 1/8 slices and set aside.
Take a 9x13 ceramic casserole dish, lightly coat with olive oil. Assemble the tortes as individual towers, starting with the eggplant on the bottom, followed by alternating layers of tomato cheeses and onion and peppers, and mushrooms, ending with eggplant on top. Place a slice of the mozzarella on top of each vegetable torte tower.
Cover with foil and place in the oven for 10-15 minuets or until the cheese melts through.
Monday, March 8, 2010
As many of you may know, Wildwood was in Del Mar (San Diego area) over the weekend. The Wildwood "La Estrada" mobile copper unit was featured in an exhibit for the M.J. Martin Landscape Design company, and the exhibit won first place in the entire show!
SO exciting! We posted a bunch of photos on our Facebook Page- check them out:
Enjoy- let us know what you think!
Thursday, March 4, 2010
1 Ball Wildwood Ovens Signature Pizza Dough
TT (to taste) Pancetta, Diced and Rendered (bacon may be substituted)
TT (to taste) Fresh Garlic, Minced
TT (to taste) Fontina and asiago cheese, Sliced
TT (to taste) Gorganzola, crumbled
TT (to taste) Toasted Pine Nuts
TT (to taste) Olive oil
TT (to taste) Fresh baby Arugula, washed and dried
¼ C Aged Balsamic Vinegar
Reduce balsamic vinegar in a skillet over medium high heat until thick (should be like syrup), set aside.
The amount of each ingredient will depend on the size of your pizza. Try not to add too much of any one topping. Roll out your pizza dough with a rolling pin to get a very thin crust. Brush the dough with olive oil, and spread pancetta, garlic, and cheese evenly across the pizza. Bake in a wood fired oven at 700°F or in a conventional oven preheated to 500°F on a soapstone pizza stone. Remove from the oven when the cheese is melted and bottom of the crust is crispy and brown. Immediately place arugula on top of the pizza and drizzle on the reduced balsamic vinegar (if vinegar is too thick add a small amount of water). Slice and serve immediately.