- 4 pounds skirt steak cut into 6 inch lengths
- 16 oz soy sauce
- 16 oz any white vermouth
- As much chopped garlic as you can stand
- If using less steak, use 50-50 ratio of soy to vermouth
Mix soy, vermouth and garlic. Marinade steak in mixture for 1-2 hours.
Use a cast iron pan, skillet or griddle in wood-fired oven, cooking for 2-3 minutes per side depending on thickness of steak. (This recipe works great on a grill, too.)
- Garlic herb butter
- Olive oil
- 2 pounds raw shrimp, peeled and deveined (I use 20-25 shrimp size)
- White wine
Use a Mandarin wok or any wok with a handle. Heat wok for a minute or so in fire.
Take out of oven and place a few tablespoons of garlic herb butter, a bit of olive oil and a bit of chopped garlic into wok and put back in oven to heat up.
When garlic is fragrant, pull wok from oven and add shrimp and wine.
It takes about 3-5 minutes to cook shrimp in oven, tossing shrimp as needed in wok while cooking.
Expo Recipes: Bacon Wrapped Asparagus
Joseph Pergolizzi of Fire Witin, demonstrated the following recipe at Expo.
Bacon Wrapped Asparagus
Cut organic asparagus in half.
Put in a pot of water.
Blanch the asparagus right by the oven entrance.
Boil for 15 minutes or until the asparagus turns bright green.
Slice organic bacon and cut in halves.
Wrap bacon tightly around cut pieces asparagus.
Place on sheet pan toward the front of the oven.
Bake until bacon is crisp.
Add sea salt and pepper.
Let cool for 5 minutes and enjoy.
Great for breakfast or a summer BBQ.
Expo Recipes: Stuffed Eggplant and Salmon with Roasted Sundried Potatoes
Michael Johnson of The Pizza Company demonstrated the following two recipes at Expo.
Make sauce ahead of time:
— 32 oz can of diced organic tomatoes
— Salt and pepper
— 1/4 cup of olive oil
Put on a baking pan.
Place in the oven.
Put the door on the oven and kill the fire.
Bake for 10 minutes.
Restart the oven.
Slice eggplant in 1/8 inch long slices.
Rinse and salt.
Brush lightly with extra virgin olive oil.
Place in the center of the oven on sheet pan and bake in a half sheet pan till brown.
Cut triangle slices of fresh mozzarella.
Take a baked slice of eggplant.
Top with fresh mozzarella and 1 scoop of ricotta.
Add salt and pepper.
Roll the eggplant lengthwise.
Put back on pan and bake for 5-10 minutes in the center of the oven.
Serve with sauce.
Salmon with Roasted Sundried Potatoes
Sundried tomato pesto:
Take 1 rehydrated cup of sundried tomatoes.
Put in blender.
Add 1/4 oil.
Add 1/4 parmesan cheese.
Season with salt and pepper.
Take a mix of marble-size potatoes.
Mix thyme, salt and pepper into a cup of extra virgin olive oil.
Toss the olive oil and potatoes.
Place on a half sheet pan.
Roast for 15 minutes.
Cook near front of door.
Toss with pesto.
Lightly oil a small, flat cast iron pan.
Place a small salmon filet in pan.
Sprinkle some rosemary on top.
Bake near the oven entrance for 10 minutes or until cooked.
Add salt, pepper and oil.
Serve all with potatoes.