La Estrada

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!

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!

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

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

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

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

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