Wildwood: What's Cooking

Eagle Rock Comedy Festival!

2011-12-01T14:37:00.000-08:00

Stop by Wildwood next Thursday night (12/8) to enjoy funny people by the warmth of our wood fire. Entry is free. Wood-fired snacks are a cash-only pittance. $5 two-for-one pulled pork sliders. $10 personal wood-fired pizzas. Boutique adult beverages too. Support local artists while you eat local food!

For more information on the festival, click here.

Post-Block Party Blues

2011-11-28T08:25:00.000-08:00

If you couldn't make it out to the super success that was the Eagle Rock Block Party this past weekend, please don't fret: we've still got some truly unique culinary items that promise to ease the stress of your holiday shopping, make you feel good for supporting small business, and bring joy to the receiver and his or her kitchen all the year long. Click on the link above for our holiday shopping newsletter, or check out the website for even more gift ideas.

Happy shopping!

Eagle Rock Block Party!

2011-11-18T16:06:00.000-08:00

The Eagle Rock Block Party is already a week from tomorrow, and we here at Wildwood plan to pull more than a few rabbits out of the oven---though not literally this time, as we'll likely be slow roasting a pork shoulder.

Stop by on the 26th between noon and 9pm for complimentary wood-fired nosh, local libations, and fun culinary demonstrations every hour on the hour. Chef Michael Gerard will wow the crowd with lessons in everything from Brazilian BBQ to marshmallow trees. The tunes will be flowing, the shopping will be local, and Yelp will have a photo booth in our front yard!

Check out more details on Facebook and Patch and we hope to see you there!

New eats in our neighboring neighborhood!

2011-11-17T10:36:00.000-08:00

First, our favorite pastrami-centric neighbor The Oinkster got an Italian sibling with Maximiliano, the latest from Chef Andre Guerrero, and we've long been meaning to stop in and try the classics everyone's been raving about, e.g. Margarita and Spumoni. Then the owners of Eagle Rock's very own Mia Sushi gave ol' Marty's a makeover to open Cafe Lobos, another Highland Park hotspot offering all kinds of tasty comfort food. Macaroni and cheese bar? Yes, please. And now as of yesterday, The Eastsider reports that the restaurant formerly known as Timbo's will soon reopen as Garvanza's Comida Por La Vida come December, a locally-owned eatery that plans to serve "Latin eclectic mix of foods from all regions." So if you're still dining under the misconception that you need to drive to the westside, think again. (And fyi: if you need us, we'll be in Highland Park.)

What's Cooking for the 2011 Holiday Season!

2011-11-14T15:16:00.000-08:00

The holidays are upon us again, and that means Wildwood works twice as hard to make this busy time of year go as smoothly as possible for you. After all, we do a lot more than build ovens. We're here to host your holiday gatherings, offer unique gift ideas and stocking stuffers, and breathe new life into your classic holiday meals. Check out our holiday newsletter for more information on how Wildwood can heat up your holiday this year.

Wildwood is having a SALE!

2011-11-02T16:19:00.000-07:00

This doesn't happen very often, but Wildwood is offering a pre-holiday sale on our most popular items: 20% off our precast ovens and fireplaces. These kits are a cinch to assemble, and they're designed to be easily customizable to fit your style and needs. Order by December 1st, 2011 to receive this sizzling discount and make a hearth in your home. Call us at 323.255.6578 for more details!

Santa Monica gets a new soul.

2011-11-02T10:22:00.000-07:00

Eater reported yesterday that Chef Andrew Kirschner will open his new restaurant, Tar & Roses, in Santa Monica by early December, and we're particularly excited by the following details: "we're told that the 'soul' of the restaurant is its wood-burning oven. Kirschner plans to burn a slew of different woods (almond, apple, olive, oak, walnut) to impart flavor on food, and every day the menu will list the daily choice of wood." Wildwood can't wait to taste the results. Kudos, Kirschner!

Marco Island gets a taste of Brazil!

2011-10-31T12:30:00.000-07:00

When the chefs at the Hilton Hotel in Marco Island, Florida found themselves longing for the BBQ of Brazil, they recruited our very own Chef Michael Gerard to design them this beauty: a 19-skewer, no-smoke BBQ that uses infrared burners in place of charcoal. As the meat cooks, succulent juices collect in a water bath that runs along the bottom, creating a delicious steam and allowing for easy clean-up. We're guessing a couple of beachfront BBQs are in order.

Wildwood on Meetup!

2011-10-31T11:59:00.000-07:00

Wildwood feels like a proud papa, as we've recently signed up to sponsor local foodie groups on Meetup. If you haven't yet gotten on that proverbial bandwagon, now's the time. Sign up and let us support your group in order to receive 15% off any one of our cooking classes. And a shout-out to Foodie Connection, the first group hungry enough to accept our sizzling offer.

Check out our new site for classes & events!

2011-10-26T13:21:00.000-07:00

We over here at Wildwood are thrilled to announce the launch of our new site for classes and events! Be sure to bookmark our calendar so you can stay in tune with the many delights we've got roasting in the oven---from classes in ultimate pizza to celebrity chef dinners to community game nights. Come taste the magic of our urban hearth in what might just be the best kept secret on the eastside of Los Angeles!

It's Here: Our Big, Beautiful Pre-Assembled Copper Oven!

2011-06-21T13:32:00.000-07:00

We thought we'd usher in the first official day of summer with some glamour-shots of the newest beauty in our line of precast, wood-fired ovens. We took a Facebook poll earlier this year to figure out what we should call this vision of shiny copper, and there was a tie between "Golden God" and "The Beast." What do you think?

Although we pride ourselves in offering several models of our high quality, easy-to-assemble wood-fired ovens, we knew some of you are looking for something you can simply drop into your kitchen or outdoor patio so you can get cooking right away. Our customers are our number one priority, so we heard your call and listened! These gorgeous copper ovens are ready to kick off your wood-fired culinary adventures NOW. Our products are a constant source of inspiration to us here at Wildwood and we've made some of our best Neapolitan pizzas in this oven...and that's only scratching the surface of what this beast can do.

We're convinced that this spectacular oven would not only enhance any kitchen but will become the centerpiece in your culinary kingdom. Email us at info@wildwoodovens.com - we'd love to help you make this innovative piece part of your kitchen.

Happy Summer Solstice everyone!

Are You A Locavore?

2011-06-09T17:16:00.000-07:00

Do you buy most of your meat and produce from local farmers? We love the sustainability and support to local businesses that being a locavore encourages, so we've done one better by growing our very own produce. I think a wise person once said, "You'll never taste anything as good as what you've grown yourself." We agree.

Our garden is coming along so nicely and I wanted to share some pics with you. Feel free to link back to your garden- we love to share stories with our Wildwood community.

Our Japanese eggplant are growing by the day. These "nasu" (that's eggplant in Japanese!) have only tiny, edible seeds and a skin much more tender than their larger counterparts. Once they're ready, we'll probably just slice them up, brush them with olive oil, sprinkle a bit of sea salt and freshly ground pepper and then sear them over a hot hibachi grill inside of our wood oven until they're tender. They'd also be fantastic slow roasted with a good smear of sweet, red miso paste. Who's getting hungry?

Some yellow crookneck squash:

What's growing in your summer garden? Let us know in the comments section, tweet us @wildwoodovens or post on our Facebook wall!

Wood-Fired Wednesdays Pizza Cooking Classes

2011-06-06T16:28:00.000-07:00

Learn how to make authentic, Neapolitan-style pizzas in Wildwood’s cooking classes

Pizza is widely regarded by many to be “the perfect food,” but not all pizzas are created equal. A paper-thin, wood-fired crust- chewy in some places, crisp in others- and fresh, seasonal toppings are signatures of Neapolitan-style pizzas, and we here at Wildwood are convinced they rank at the top of the pizza hierarchy. Don’t have a wood-fired oven in which to make your own? Join us for our “Wood-Fired Wednesdays” cooking classes and learn how to make perfect pizzas using our state-of-the-art, wood-fired ovens in our Wildwood Test Kitchen.

What:
Join Wildwood Ovens & BBQs owner/proprietor Michael as he takes you through the process of creating authentic Neapolitan pizzas cooked in our wood-fired ovens. You’ll learn how to make Wildwood’s signature dough, prepare toppings directly in the oven and understand how to combine flavors and textures to create the perfectly balanced, Neapolitan pizza using herbs grown in our Wildwood garden. Eating the pizza hot out of the oven is strongly encouraged; having a glass of wine during class is also part of the experience! Classes are $65.00; to reserve your spot email Megan@wildwoodovens.com or call (323) 255-6578.

When:
June 8, 15 and 22 6:30- 9:00pm

Where:
Wildwood Outdoor Test Kitchen- Wildwood Ovens & BBQs
5020 Eagle Rock Blvd.
Los Angeles, CA 90041
(323) 255-6578
www.wildwoodovens.com
Facebook: Wildwood Ovens & BBQs
Twitter: @wildwoodovens

We hope you'll join us for one of these fun classes- see you here!

National Brisket Day!

2011-05-31T15:33:00.000-07:00

BBQ is a big part of what we do here at Wildwood, so of course we jumped at the chance to celebrate National Brisket Day which was last Saturday. Not that we need a special occasion to eat meat of any kind, but it was nice to mark the holiday with a big, juicy brisket.

Beef brisket is a perfect cut of meat to braise, since it's loaded with connective tissue that has to be broken down in order for the meat to get nice and tender. It does have a nice, thick layer of fat on top so leaving a bit of that on will also help moisten the beef as it slowly cooks.

See shiny layer of lovely fat.

After trimming a bit.

After rubbing the meat with a dry rub (cumin, smoked paprika, salt, black pepper, onion powder) and putting garlic in the fat pockets, we seared off the brisket on all sides and laid it on a bed of sliced onions, red bell peppers and red and green jalapenos:

The we poured in some heated beef stock into the pan, then let it go slow and low in a 180 degree oven for 12 hours:

Here's the finished product. Unfortunately we were so busy serving up this gorgeous piece of meat that we didn't get a chance to snap pics of a plate. Just take our word for it that it was melt-in-your-mouth tender and certainly did justice to National Brisket Day!!

This is a dish you can easily make at home- brisket is an inexpensive cut of meat, and you can use whatever spices you like to season the meat to suit your taste. Garlic powder, chili powder, ground coriander..it will all work. Play around with seasonings each time you make it and find the best combination for you- cooking should be about experimenting and making food your own! We love onions and peppers but if you'd like to use carrots, celery and onion that is a classic mirepoix. You're not going to eat the vegetables- their purpose is to flavor all of the beautiful cooking liquid which, after the meat is done, you can strain, cool, then remove the fat from and use as gravy.

Ok, are you hungry yet?! We are! We'll keep you posted on what else we have going on in our Wildwood Test Kitchen, and we'd love to hear about what you've been cooking up lately. Tell us in the comments section!

Oh Wildwood, Oh Wildwood, how does your garden grow?

2010-06-24T16:49:00.000-07:00

At Wildwood, we believe that vegetables taste better when they are homegrown! Therefore we are working on our green thumb and growing a variety of flowers and veggies here at our Eagle Rock test kitchen/showroom!

Check out some of our photos from our very own garden! We love Summertime, and we love that our plants are growing! We are currently growing: Roma tomatoes, Japanese eggplant, yellow squash, Persian cucumber, Thai peppers, habaneros, French thyme, Italian basil, Kentucky peas, and so much more.

We can't wait until we can start cooking with our produce. Any suggestions for any favorite veggies that we are missing?

Winning Wildwood Design!

2010-06-08T12:08:00.000-07:00

Hello all,

We are so happy to announce the winners of our Wildwood Blog Contest: Karen and Tom Lane of Ocean View, Hawaii! Tom designed and finished their Wildwood Milano with an adobe style finish. Karen thought that he may have been "channeling some Atlantean temple architecture."

We also wanted to take this opportunity to thank all of the people who submitted their Wildwood creations! We love keeping in touch with our customers, and seeing their vision come to life through Wildwood. Don't worry if you didn't win- we will be running another blog contest in a few months. :)

A huge congratulations goes out to Karen and Tom from the Wildwood team. Thanks so much for sharing your beautiful images- and we hope that you enjoy your BBQ kit!

Thanks again guys!

Love, WW

Pizza Pie Process!

2010-06-03T16:32:00.000-07:00

Hey guys,

We have received several emails asking about the wood fired pizza process. So I figured this would be a perfect blogging opportunity to take our readers from start to finish through the perfect pizza process. Whewww, that's a lot of P's!

Firstly, the dough is rolled out into a circular shape. We like a really thin crispy crust. Toppings of your choice are then applied. This is the creative and fun part- go crazy!

Next the pizza is slid into the wood fired oven using a pizza peel, either an aluminum or wood peel works best for this process!

The pizza is then cooked to perfection! This doesn't take long...probably 2-3 mins. per pizza.
We like a little brown around the crust and crispy!

Voila!! Now is the time to enjoy your wood fired creation! Place the pizza on a serving tray or screen and cut into slices!

Mobile Trailer Unit- from Whole Foods in Maryland

2010-05-25T15:04:00.000-07:00

Hey guys!

We just received photos from our Whole Foods friends in Maryland. They have put our Toscano oven on a trailer, for delicious mobile pizza! Very cool- we were so inspired!

Thanks for sharing and keep up the good work!

La Estrada For Sale!

2010-05-20T12:41:00.000-07:00

Yes, it's true, Wildwood is officially selling our beautiful, one of a kind, handcrafted Copper Oven. We have named this beauty, La Estrada.

It is a Milano oven, clad in copper- designed by Chef Michael Gerard. The oven sits atop a metal stand, with cabinet doors- perfect for wood or accessory storage.

This is a wonderful chance for someone to purchase a unique wood fired oven, that is cured and ready to cook with now! No further work needs to be done, oven and stand are completely finished.

The oven is valued at over $10K- however we are selling it for the extremely reasonable price of $6800.00. The La Estrada is located in our main showroom and test kitchen in Los Angeles, CA, you can either pick it up or we can ship it to you.

Have an interest or questions? You are welcome to make an appointment to view the oven.
Please email: Megan@wildwoodovens.com or call: 1-800-579-2797 or 323-255-6578.

Happy Shopping!

We Want to Feature You!

2010-05-14T11:38:00.000-07:00

Hey everyone,

It's that time of year when outdoor and live-fire cooking is geared up and going!

We would love to feature some of our Wildwood customers, and other live-fire cookers on this Blog! We are looking for your cooking experiences, cooking photos and recipes. To encourage participation, we are offering a Wildwood prize, a Portable Deluxe BBQ Set, to the winner. The winner is determined by the Wildwood staff based on creativity, ingenuity and tastiness!

Please email all submissions to: Megan@wildwoodovens.com We will be accepting stories, photos and recipes until Thursday, May 27th, 2010. The winner will be announced Thursday, June 3rd, 2010. Although there can only be one winner, we would love to feature more than one person/family on our Blog.

Let me know if you have any questions. We can't wait to see your live-fire cooking creations!

Friend and Fan Appreciation!

2010-05-12T09:53:00.000-07:00

Hey everyone,

We would like to hear what YOU have to say.

Does anyone have any tips for wood fired cooking? Any questions regarding live-fire cooking?

Have you prepared something similar to any of our recipes? Would you like to see any certain type of food produced in the Wildwood test kitchen?

Let us know- this blog is fun for us, but is also meant to be informative for you!

Thanks so much, our friends, customers and fans are the best!

Love,
Wildwood

Salt Crust Cooking

2010-05-11T15:56:00.000-07:00

Ok- now for the fun stuff. :) One of our favorite tried and true techniques, Salt Crust Cooking. We use this technique a lot in the wood fired oven, and especially at parties.

This is a wonderful old technique that yields excellent results when cooking seafood. The concept is simple and easy, especially with a Wildwood wood fired oven. If you don't have our Soapstone Cookware yet this is your cue. We use the soapstone lasagna pan for this technique because of it's ability to retain heat. You'll only need a few items for this recipe: your chosen seafood, a box of Kosher salt, olive oil, herbs (thyme or oregano are both great); and a lemon. Head-on prawns, trout and lobster are all excellent seafood choices.

First, heat your oven to between 450-700 degrees. Meanwhile, place herbs and lemon slices inside your fish. The fish skin should be scaled and the gills an fins removed. Rub fish liberally with olive oil. Next you'll create the salt crust: first pour a thick layer of salt on the bottom of the cookware, then place the seafood inside, and lastly cover with a final layer of salt. Now that everything is ready, throw it in the oven!

Different seafoods will cook at different times. As a rule of thumb- wait until the seafood has stopped steaming profusely. Prawns don't take very long to cook- about 9 minutes. A 1.5 lb. lobster takes about 1-14 minutes, and the fish will take about 14-20 minutes. After your fish is finished cooking, crack the salt layer and take your fish out. Carefully dust all remnants of salt off, and drizzle some extra virgin olive oil and lemon juice. The end result is seafood in its truest form, the taste is fresh from the ocean.
If you're looking for some carbs to go with your fish, we've had success pairing this rice dish with red snapper. Check it out, let us know what you think.

Lemon Basmati Rice

What is Foodista?

2010-05-11T15:25:00.001-07:00

Hello Everyone!

I know that it has been almost 3 weeks since we have posted, which is very unusual for us!
However, we want to get back into the groove of our Wild Times!

I want to answer an important question. I have received a few emails asking what the small "Foodista" photos are at the bottom of most of our recipes. They are links to a recipe website that we love- named Foodista. We have tried to pair our recipes with recipes from Foodista that we believe would be delicious together. Good idea huh?

Wildwood Oven Roasted Salsa

2010-04-15T12:07:00.000-07:00

A Simple Summertime Favorite...

Preheat Oven to 350-400 degrees Fahrenheit.

Ingredients:

12 Whole ripe Roma Tomatoes
2 Medium white onions quartered
4 Whole cloves of garlic (skin on)
5 Whole Jalapenos
1/4 Cup Olive Oil

Directions:

Place vegetables in a large bowl. Toss with olive oil. Put vegetables in a large cast-iron skillet. Place the skillet in the wood oven (or conventional oven) and roast till vegetables are blistered and modestly charred. This is approximately 15-25 minutes.

Set aside and let cool. Place the roasted vegetables in an 11 Quart food processor, reserving the olive oil. Pulse to desired consistency.

Tortilla Chips

TGIF! Breakfast in the Oven!

2010-04-09T11:41:00.000-07:00

Breakfast in the oven...any time of day, it's a favorite!

Eggs, potatoes and apple-smoked bacon....delicious smokey flavor. Yummm! Enjoy the weekend!

Italian Omelet

Two of our favorites: Braised Short Ribs on Fried Polenta

2010-04-08T14:38:00.000-07:00

Ingredients:

Short Ribs (prepare with your favorite recipe or contact Wildwood for our favorite recipe.)

Firm Polenta:

3 Cups Water

1 Cup Cornmeal

2 Tbsp. Butter

To Taste Kosher Salt

To Taste Fresh Cracked Black Pepper

Directions:

To make firm polenta, boil water and gradually whisk in cornmeal. Reduce heat to medium low, add butter and seasoning. Continue to stir until mixture thickens. Once polenta has cooled, roll into a log using parchment paper and saran wrap, place in the refrigerator overnight.

The next day, remove the polenta from the refrigerator and unwrap. The polenta should be firm enough to slice into 1/2 inch discs; season to taste with salt and pepper. Pan fry polenta discs in a medium high skilled with a small amount of olive oil until golden brown, flip and repeat.

To make short rib topping, remove short ribs from liquid and set aside. Strain remaining liquid through a fine mesh strainer and reduce over high heat until about 1/4 of the original volume is left (should be thick.) Chop short ribs into 1/2 inch cubes and add back to reduced liquid. Spoon a small amount of meat onto each of the pieces of fried polenta. Garnish with creme fraiche, pine nuts and slice scallions. Serve hot!

Fontina Polenta

Perfect Oven Roasted Marinara

2010-04-01T16:55:00.000-07:00

Ingredients:

1/2 Cup Virgin Olive Oil

2 Garlic cloves, minced

1 Tsp Dried oregano

28 oz (two 14 oz cans) Chopped tomatoes (fresh or canned), drained and juice reserved

To Taste Sea salt and fresh ground black pepper

Directions:

Begin by heating a large saute pain in the oven, add oil and heat almost to smoking point.

Using caution, add the garlic, oregano, and tomatoes (sauce may have the tendency to sputter.) Stir and place the pan back in the oven. Continue cooking, stirring every few minutes, until the sauce is thick and glossy. Season to taste with salt and pepper.

Pass sauce through a food mill placed over a bowl. Place smooth sauce (without the skin and seeds) back in the pan and place in the oven until desired thickness is reached.
Note: you can add sugar if the tomatoes are too acidic.

Meatballs For Spaghetti

Wildwood Shredded Beef- Machaca Style

2010-03-24T11:32:00.000-07:00

Ingredients:

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

Method:

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.

Enjoy!

Szechwan Shredded Beef

Grilled Vegetable Torte

2010-03-16T12:21:00.000-07:00

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.

Serves 6

Vegetable Tart With Goat Cheese

Del Mar Home and Garden Masters Exhibit 2010

2010-03-08T15:50:00.001-08:00

Hello all!

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:

http://www.facebook.com/wildwoodovens
Enjoy- let us know what you think!

Love, WW

Classic White Pizza with Arugula and Balsamic

2010-03-04T11:47:00.000-08:00

Ingredients:

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

Directions:

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.

Arugula & Feta Pasta

Braised Baby Beets

2010-02-25T11:19:00.000-08:00

Ingredients:

1 bunch Baby Beets

½ Cup White Wine

2 Cloves Garlic (roughly Chopped)

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Fresh Thyme (roughly chopped)

1 Tsp Kosher Salt

1 Tsp Fresh cracked black pepper

Procedure:

Trim off the root and top of the beets and scrub thoroughly. Coat the beets in olive oil and season with a good amount of salt and pepper. Place beets, wine, garlic, and thyme in a medium sauce-pot with a lid. Cover and place in your wood fired oven at 500° or your conventional oven at 375°. Braise until tender (can be easily cut with a butter knife or fork).

Allow to cool and remove skin. Serve whole or slice into wedges and add to a salad.

Baby Beet Salad

Mustard Crusted Rack of Lamb

2010-02-18T09:59:00.000-08:00

Ingredients:
1 Rack of lamb, fat trimmed off
2 Tbsp Dijon Mustard
1Tbsp Garlic Powder
1Tbsp Penzeys Lamb Seasoning
TT Coarse Sea Salt
TT Fresh Cracked Pepper
1Tbsp Olive oil

Procedure:
Trim the excess fat and the silver skin from the lamb rack. Spread the mustard evenly across the entire rack. Evenly coat the rack with your remaining seasonings (note: we recommend you add the ingredients separately). Cover with plastic wrap and leave out until the meat is about room temperature.

In a Wood Fired Oven:
Preheat your oven to about 600°F. Heat a ribbed grill pan or soapstone griddle up by placing it on a bed of coals or in the fire. Coat Lamb rack with olive oil and sear evenly on all sides while in the oven. Roast until you achieve your desired internal temperature (refer to chart below).

In a Conventional Oven:
Preheat your oven to 375° F. Heat your ribbed grill pan or soapstone griddle on your stove over high heat. Coat Lamb rack with olive oil and sear evenly on all sides. Roast until you achieve your desired internal temperature (refer to chart).

Rare 120 to 125 degrees F Medium 140 to 145 degrees F
Medium Rare 130 to 135 degrees F Medium Well 150 to 155 degrees F

Roasted Suckling Lamb

La Estrada

2010-02-17T12:23:00.000-08:00

Today we are making lunch in our beautiful copper mobile oven unit, La Estrada. Just wanted to share a photo- because it is so fantastic! This is not only one of our wood fired ovens, but is also a one of a kind work of art, custom designed and created by Chef Michael Gerard.

New York Steak Au Poivre

Lunch at the Wildwood Test Kitchen!

2010-02-11T11:23:00.000-08:00

So, as most of you probably know- we make, bake, cook and grill most of our weekday lunches here at the Wildwood Test Kitchen.

Just wanted to share a photo of one of my favorites: Baby back ribs and Tri-Tip grilled on one of our own designs, The Genghis Khan Hibachi.

Delicious and smoky flavor. Is your mouth watering yet?
Chinese Style Ribs

Smokey and Spicy Brushetta- Delicious Tapas!

2010-02-08T16:32:00.000-08:00

Ingredients:
Firm Polenta-
3 C Water
1 C Corn Meal
2 Tbsp Butter
TT Kosher Salt
TT Fresh Cracked Black Pepper

Bruchetta topping:
3 Large Tomatoes ( ¼” dice)
2 Gloves Garlic (minced)
1/4 C Tomato Sauce
1 Tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
Dash Cayenne Pepper
TT Fresh Cracked Pepper
TT Fresh Grated Parmesan
TT Sea Salt

Procedure:
To make firm polenta, boil water and gradually whisk in cornmeal. Reduce heat to medium low, add butter and season. Continue to stir until mixture thickens. Once polenta has cooled, roll into a log using parchment paper and saran wrap, place in the refrigerator overnight.
The Next day, remove the polenta from the refrigerator and unwrap. The polenta should be firm enough to slice into ½ inch discs; season to taste with salt and pepper. Pan Fry polenta discs in a medium high skillet with a small amount of olive oil until golden brown, flip and repeat.
Place all of the ingredients (excluding the parmesan) for the bruchetta topping in a bowl and stir to incorporate fully. Spoon a small amount on each of the pieces of fried polenta. Sprinkle a small amount of parmesan on each bruchetta. Place in a hot oven until cheese melts. Serve hot or at room temperature.
Gorgonzola Polenta

Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon

2010-01-27T11:41:00.000-08:00

Ingredients:
1-2 Lbs Salmon Filet

1C Apple Juice

¼ C Bourbon Whiskey, or Brandy

¼ C Brown Sugar

2 Garlic Cloves (minced)

1 Cedar Plank

TT Kosher salt
TT Fresh cracked black pepper.

Procedure:
Soak cedar plank in water for 2 hours. Rinse salmon under cold water and pat dry with paper towels. Place a medium sauce pan over medium high heat and add bourbon or brandy. Use caution as the alcohol can ignite; never pour directly from the bottle. When alcohol is reduced and there is only a small amount left, add apple juice, brown sugar, and garlic. Continue to cook over medium high heat until reduced to about ¼ of the original volume (should be slightly thinner than syrup).

Season salmon with salt and pepper on both sides, brush skin side with olive oil and place on cedar plank, skin side down. Place cedar plank on a medium high grill, or in a wood fired oven pre-heated to 500°F near the fire. Use a probe thermometer to check the internal temperature of the salmon after 10 minutes, and every 5 minutes or so thereafter. Once the salmon has an internal temperature of at least 100°F, brush on the apple glaze that you made earlier, repeat this step every few minutes. Cook salmon until you achieve an internal temperature of 135°F. Serve right on the plank.

Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon

Wildwood Roasted Peppers Stuffed With Goat Cheese

2009-12-29T16:01:00.000-08:00

Peppers:

1 Lb Sweet multicolored peppers

1 Tbsp Olive oil

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

Stuffing:

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.

Herbed Goat Cheese Dip

Holiday Recipe: Wildwood's Signature Pizza Dough

2009-12-17T10:26:00.000-08:00

Easy to follow and delicious recipe for homemade pizza dough:

Ingredients:

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

Directions:

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

Suckling Pig in the wood fired oven

2009-12-01T12:40:00.000-08:00

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.

Pulled Pork Bbq Sandwich

Thanks for checking us out

2009-11-30T15:57:00.000-08:00

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