tag:blogger.com,1999:blog-14576549731216909202024-03-05T13:21:52.086-08:00Mediterranean CookoutThis is not another blog about the wonders of eating a Mediterranean diet. It’s about entertaining by cooking some of the best food from around the globe for your friends and family. The recipes that we will tell you about here are what we eat everyday.Wood Fire Guyhttp://www.blogger.com/profile/05444357540145801422noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1457654973121690920.post-82500769543472860312011-04-27T07:42:00.000-07:002011-04-28T09:56:36.943-07:00Homemade Italian Sausage with Roasted Peppers on Soft Rolls<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXV09WA00FghBsTZFfh3oUW-y4bZqbLrnVriXYmtnbcqSomra6fmb-4fmokhQ5KmaKFAwOxXn2kqsKMsZs7SjdkRUgRKUNQMITXCX8WbvxOCR6t8LTzuwOPwrFIkwxtRHLAr-VRjrtiJy/s1600/Sausage-done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXV09WA00FghBsTZFfh3oUW-y4bZqbLrnVriXYmtnbcqSomra6fmb-4fmokhQ5KmaKFAwOxXn2kqsKMsZs7SjdkRUgRKUNQMITXCX8WbvxOCR6t8LTzuwOPwrFIkwxtRHLAr-VRjrtiJy/s400/Sausage-done.jpg" width="400" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #f3f3f3; font-family: Arial;">Making your own sausage is easy with the right equipment. We used our Kitchen Aid 5 quart mixer with the meat grinder attachment and a sausage stuffer accessory. I make a lot of on the spot chicken breakfast sausage now days without the casing. You can do the same with any of these recipes. Just buy some fresh ground meat, season it, shape it and cook it. That simple. And it taste better than anything that’s been setting in the meat counter for who knows how long. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #f3f3f3; font-family: Arial;">Natural pork sausage casing is available anywhere they make sausage. I only buy casing that’s preserved in liquid. Dry salted casing has a tough texture once it’s reconstituted. I never know how much to buy because it’s hard to meassure the length of each casing. Tell the butcher how many pounds of meat you have and he’ll know how much to sell you. The casing we used for 15 combined pounds of meat cost us 4.00.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #f3f3f3; font-family: Arial;">We are going to give you recipes for three different kinds of sausage. Italian made with pork shoulder, spicy breakfast made with chicken thighs and pheasant made from a hunting trip that Kellies boyfriend Josh went on.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #f3f3f3; font-family: Arial;">Note: All sausage recipes have 1 tablespoon of kosher salt per pound of ground meat. If you are using table salt use 2 teaspoons per pound of ground meat. I know that some of you will want to adjust the spices to personalize these sausages. If you do, cook a little patty of the sausage mixture in a frying pan and taste it before stuffing the casing or serving it un-cased. You can always add more seasoning but you can’t take it out.</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: center;"><span style="color: #f3f3f3; font-family: Arial; font-size: large;"> Italian Sausage </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: Arial;"><span style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="background-color: black; color: #f3f3f3;">I love the fennel flavor in these Italian sausages. It reminds me of the sausages you can get from City Meats in San Francisco. The best part of making your own is that they are made from one fresh piece of meat. The pork sausage you get from your local sausage monger comes from pork scraps that were processed weeks ago. There are two way’s that butchers can get those scraps. They can buy them from a processing plant already bagged and rated for fat content. Or, they can save their own scraps until they have enough to make sausage with. Ether way, the scraps have too much time on them to taste good.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="color: #f3f3f3;"><br />
<span style="background-color: black;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMSgGr4-h9BXu4ArAUAnCql5KLNVHxK9fIfaG_bU4gpUyerFVIuh_MZVZFW6tuuDuiI4GQuEREB8mmLJjwgt85L0IBDR5yzEG75vCFdcYGYgJib6u9C_a2pfjl7qHgzedYobhHqXEkxms/s1600/It-mix.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 149px; margin-bottom: 1em; margin-left: 1em; width: 268px;"><img border="0" height="149" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMSgGr4-h9BXu4ArAUAnCql5KLNVHxK9fIfaG_bU4gpUyerFVIuh_MZVZFW6tuuDuiI4GQuEREB8mmLJjwgt85L0IBDR5yzEG75vCFdcYGYgJib6u9C_a2pfjl7qHgzedYobhHqXEkxms/s200/It-mix.jpg" width="200" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="font-variant: small-caps;"><span style="font-family: Arial;"><span style="color: #f3f3f3;">Mix these ingredients. </span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="color: #f3f3f3; font-family: Arial;">3 lbs of ground pork shoulder</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="color: #f3f3f3; font-family: Arial;">½ cup of ice water</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; margin: 0in 0in 0pt; text-align: center;"></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="color: #f3f3f3; font-family: Arial;"><span style="font-variant: small-caps;"><span style="font-family: Arial;"><span style="color: #f3f3f3;">Mix these ingredients.</span></span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt; text-align: justify;"><span style="color: #f3f3f3; font-family: Arial;">Note:<span style="mso-spacerun: yes;"> </span>Pre-measure the spices before pulling the ground meat out of the fridge. This will help to keep the sausage mixture cold. Once you have blended in the spices, place bowl back in the refrigerator until your ready to stuff the casings. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQxvaooq6zG0_Dd7g_ZzELTlbDOf4MxyQVPkPT3vB_wtTbykwjWnfhrHdpdvW_dOjQwK05zLZGUfZzpRxYWmaoIHF2-4lsHXbA0-E8QehTBnjTkke6oUK5yZnuMWWKBdVO4F9Y1j9YNvn/s1600/It-spice.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 116px; margin-bottom: 1em; margin-left: 1em; width: 260px;"><img border="0" height="116" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQxvaooq6zG0_Dd7g_ZzELTlbDOf4MxyQVPkPT3vB_wtTbykwjWnfhrHdpdvW_dOjQwK05zLZGUfZzpRxYWmaoIHF2-4lsHXbA0-E8QehTBnjTkke6oUK5yZnuMWWKBdVO4F9Y1j9YNvn/s200/It-spice.jpg" width="200" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">3 tablespoon of kosher salt </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">3 teaspoons whole fennel seed</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">3 teaspoons of ground fennel seed</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">3 teaspoons finley chopped rosemary </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">1 teaspoon of fresh ground black pepper</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">1 teaspoon of chipolata red pepper powder. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">Note: I used one that’s 35.000 on the </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="color: white; font-family: Arial;">scoville heat scale</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7lEipZpUzxLZ_RiuCOJK6pmzPgZTWkUWy2_mSOJrij713hdjlFOI3WcPjXo7IWVCZxWrb43h1NJd3w8d5Y_xulEobf7LvIqLBXuT7oSJf1tbmSUaKsVOYaoDJKv_Y1Wmcbx-aecJS0DT/s1600/It-sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7lEipZpUzxLZ_RiuCOJK6pmzPgZTWkUWy2_mSOJrij713hdjlFOI3WcPjXo7IWVCZxWrb43h1NJd3w8d5Y_xulEobf7LvIqLBXuT7oSJf1tbmSUaKsVOYaoDJKv_Y1Wmcbx-aecJS0DT/s400/It-sausage.jpg" width="272" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><span style="color: #f3f3f3;"></span><span style="color: #f3f3f3;"><span style="font-family: Arial;"><span style="color: white;"><span style="background-color: black;"><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: #f3f3f3;"></span></span></span></span></span></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Arial;"><span style="color: white;"><span style="background-color: black;"><span style="font-size: large;">Spicy Chicken Breakfast Sausage</span></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial;"><span style="color: white;"><span style="background-color: black;">What makes these “breakfast sausages”? It’s the brown sugar and low heat smoking. Smoke these at 180 degrees for about 6 hours or until they have an internal temperature of 160 degrees. They still taste great with out the smoking process because of the smoked paprika. I slice them in ½” thick pieces and fry them like bacon. They brown beautifully and have a smoky flavor with one-third the fat. That reminds me, I need to take one out of the freezer for tomorrows breakfast.</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyfz7izSKWRPVwhyphenhyphenJm38xTHmWt7sGumSp4ixoMf8oisrOGbu2_DH_sxrze0wNLOJVKRL-O6_LRImj79MmDubnf6M1rPb6bb_wIbFdCqhhyphenhyphenyY705UTx9zz3rUNp2iKovM7GyQMSGZOUgSa/s1600/Ch-mix.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 140px; margin-bottom: 1em; margin-left: 1em; width: 245px;"><img border="0" height="140" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyfz7izSKWRPVwhyphenhyphenJm38xTHmWt7sGumSp4ixoMf8oisrOGbu2_DH_sxrze0wNLOJVKRL-O6_LRImj79MmDubnf6M1rPb6bb_wIbFdCqhhyphenhyphenyY705UTx9zz3rUNp2iKovM7GyQMSGZOUgSa/s200/Ch-mix.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-variant: small-caps;">Mix these ingredients.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;">3 Lbs of ground chicken thighs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;">½ cup of ice water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-variant: small-caps;"><span style="color: white;">Mix these ingredients.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #333333;"><span style="color: white;">Note:<span style="mso-spacerun: yes;"> </span>Pre-measure the spices before pulling the ground meat out of the fridge. </span><span style="font-size: 10pt;"><span style="color: white; font-size: small;">This will help to keep the sausage mixture cold. Once you have blended in the spices, place bowl back in the refrigerator until your ready to stuff the casings</span>.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7qYQbavnfr9wZ3o9BCim770B9wGm3NBzpeRdDLNNUxgHRQaOK-tUWuoFydVIeMxi42m2tZmGj5JeWTG4Qt7QbrZiRYNqBKXS1BoSXaGn87aU52D88gZicAyXlZKSVJbKeOrIus15TUet/s1600/ch-spice.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 135px; margin-bottom: 1em; margin-left: 1em; width: 236px;"><img border="0" height="135" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7qYQbavnfr9wZ3o9BCim770B9wGm3NBzpeRdDLNNUxgHRQaOK-tUWuoFydVIeMxi42m2tZmGj5JeWTG4Qt7QbrZiRYNqBKXS1BoSXaGn87aU52D88gZicAyXlZKSVJbKeOrIus15TUet/s200/ch-spice.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">3 tablespoons of kosher salt </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">3 tablespoons of brown sugar</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2 tablespoons of smoked paprika </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">3 teaspoons ground sage</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2 teaspoons chopped fresh sage</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">1 teaspoon of crushed red pepper flakes</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2 teaspoon of chipolata red pepper powder. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">Note: I use one that’s 35.000 on the scoville </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">heat scale</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx5-FPTax-1tH9tlm3e5UJWmIQnQlm7jnJ2GcNk0IxvZmB6P1W_A54sGUurTXLWACp6fT05-ZKMVYo98a33u_CbxCwQJuVlUeHi08YVj5mZ-SuEIfZWTQiYg9LHpYwfwTtgaugDlMwnHv/s1600/Ch-sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx5-FPTax-1tH9tlm3e5UJWmIQnQlm7jnJ2GcNk0IxvZmB6P1W_A54sGUurTXLWACp6fT05-ZKMVYo98a33u_CbxCwQJuVlUeHi08YVj5mZ-SuEIfZWTQiYg9LHpYwfwTtgaugDlMwnHv/s320/Ch-sausage.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcjA1kPrIDuy14og7vH0UYnZhzsxHY6IAM4SEmiBrfIvU26IouCR3ePCvmaV54YWpCx6sMzTibEt_OaPinUH2lLz2GguZMtCb1mUbGnuRUGinrRwMxyI6Kfm393aHNFftMkwQ2wfwFEmD/s1600/ch-smoked+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcjA1kPrIDuy14og7vH0UYnZhzsxHY6IAM4SEmiBrfIvU26IouCR3ePCvmaV54YWpCx6sMzTibEt_OaPinUH2lLz2GguZMtCb1mUbGnuRUGinrRwMxyI6Kfm393aHNFftMkwQ2wfwFEmD/s320/ch-smoked+2.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: white; font-size: large;">Pheasant Sausage</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: white; font-size: small;">Pheasant is a very lean meat and needs added fat when making sausage out of it. We are going to use bacon but pancetta or pork fat will work. It cooks very fast so I recommend pulling it off the grill at an internal temperature of 140 degrees.</span></span></div><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KSbzZRlr5kVYx8zy-EhqHmedgZnJ6C0E2aMVWisZ_J27QGXdwPlUDfA7hFj7snuxuE2OPIjeLkxY1y05FwAhwkCxcFEk1FnGdbAmRewGUfWGmiIL0-Ys2R7qaPKyS-i4kxQRWXMO9NCa/s1600/ph-mix.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="151" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KSbzZRlr5kVYx8zy-EhqHmedgZnJ6C0E2aMVWisZ_J27QGXdwPlUDfA7hFj7snuxuE2OPIjeLkxY1y05FwAhwkCxcFEk1FnGdbAmRewGUfWGmiIL0-Ys2R7qaPKyS-i4kxQRWXMO9NCa/s200/ph-mix.jpg" width="200" /></a></div><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: white;"><span style="font-variant: small-caps;"><span style="font-size: small;"><span style="color: white;">Mix these ingredients </span></span></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">3 lbs of ground Pheasant</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2 pounds of bacon ground into the Pheasant</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;">1/2 cup of ice water</span></div><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: white;"></span></span> <br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-variant: small-caps;"><span style="font-size: small;"><span style="color: white;"></span></span></span> <span style="font-variant: small-caps;"><span style="font-size: small;"><span style="color: white;">Mix these ingredients</span></span></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">Note:<span style="mso-spacerun: yes;"> </span>Pre-measure the spices before pulling the ground meat out of the fridge. This will help to keep the sausage mixture cold. Once you have blended in the spices, place bowl back in the refrigerator until your ready to stuff the casings.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span style="color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGOIp_iOpMmUT7XDS4zDewVUkOQbx5FRMLnKS5qmMAmyZbjXSZmLN1CsaovMOLcNNWtZRgIWsdYHrlOmE9jqfNnRq7r55mBSsGW4OgYJSF4baJpGkdQmR2BjjNun6ueLsUr4KNO33yPB5/s1600/Ph-spice.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="117" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGOIp_iOpMmUT7XDS4zDewVUkOQbx5FRMLnKS5qmMAmyZbjXSZmLN1CsaovMOLcNNWtZRgIWsdYHrlOmE9jqfNnRq7r55mBSsGW4OgYJSF4baJpGkdQmR2BjjNun6ueLsUr4KNO33yPB5/s200/Ph-spice.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">4 teaspoons of kosher salt </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">3 teaspoons of finely chopped thyme</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">4 tablespoons of finely chopped jalapeno peppers</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">6 tablespoons of finely chopped shallots </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">4 tablespoons of finely chopped parsley</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: white; font-size: small;">2 teaspoons of fresh ground pepper</span></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ejO_Tu2FD5hb02uGbT-021_sNvBoRvZiZCUfhlNoiJxMeTivQRsE7dVpPXY8Ht2QWdewHAYNLXVjQWTZHy4F8YHD3Ei1fQdB4ZhCu7CSn9ESvg2vSj0-C_hyphenhyphenm_QxQ-rzK9yrdOWbdNOa/s1600/Ph-sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ejO_Tu2FD5hb02uGbT-021_sNvBoRvZiZCUfhlNoiJxMeTivQRsE7dVpPXY8Ht2QWdewHAYNLXVjQWTZHy4F8YHD3Ei1fQdB4ZhCu7CSn9ESvg2vSj0-C_hyphenhyphenm_QxQ-rzK9yrdOWbdNOa/s400/Ph-sausage.jpg" width="350" /></a></div><br />
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<div style="text-align: center;"><span style="font-size: large;">Soft Rolls</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3C4auHhGgX5XKE5Lv32YORKPiMFnoTOuFdKFNhTGoYP_jbPpHrlLh7Fvdvf8JZmy7_U-E_7fuGhHySIk4hFo7KV1IBi8MDytOzQcHXdPMtQBmfzphPkxOtkB0H-w56zwRzXa_zclUpfbW/s1600/Dough-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3C4auHhGgX5XKE5Lv32YORKPiMFnoTOuFdKFNhTGoYP_jbPpHrlLh7Fvdvf8JZmy7_U-E_7fuGhHySIk4hFo7KV1IBi8MDytOzQcHXdPMtQBmfzphPkxOtkB0H-w56zwRzXa_zclUpfbW/s400/Dough-7.jpg" width="400" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">We are making our own soft rolls this time but there are great soft rolls out there. It’s not something we normally do but it’s a lot of fun. This recipe is very basic if you have one that works for you, go for it. What we’re after is a soft roll and the best way to assure that is to make wet dough using milk instead of water. You can replace the Olive Oil with butter if you like but I like the taste of OO in bread.</span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;"><span style="font-variant: small-caps;">Mix these ingredients</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2 cups of warm 2% fat milk</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2-packs of dry active yeast</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">3 tablespoons Olive Oil</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span style="color: white;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">Note: You want the milk to be at 115 degrees or just warm to the touch. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZTofxFKqadgUIa3TEkrZOsZMFUHYxh7127Obmt_DXPjcz8llzjM_Zs3fOlYuQJ3hX8rtzcxFRoaSITw-vpFGe6CcfwomxoWlcmMqfj5Tk7DvYpJuNlTmPq5raH98H8OkHLI_oUmd682e/s1600/Dough.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 150px; margin-bottom: 1em; margin-left: 1em; width: 269px;"><img border="0" height="150" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZTofxFKqadgUIa3TEkrZOsZMFUHYxh7127Obmt_DXPjcz8llzjM_Zs3fOlYuQJ3hX8rtzcxFRoaSITw-vpFGe6CcfwomxoWlcmMqfj5Tk7DvYpJuNlTmPq5raH98H8OkHLI_oUmd682e/s200/Dough.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;"><span style="font-variant: small-caps;">Mix these ingredients </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">4 cups of flour</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">2 teaspoons kosher salt</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;">You know you have wet dough when it sticks to the sides of the mixing bowl. Keep in mind that kneading and shaping the dough adds more flour so keep it sticky.</span></div></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: white;">Place dough in a large oiled bowl and let it double then punch it down and then let it double again and punch it down again before moving onto shaping</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFDfAZHCm594rqInrUl2OLmjR0oUVC7XeQ872KOB8quHMHXL6uzKD7-fJ9_l42cFj9sqLZtH0wrpWXkebnR-Q7NoUZmvLWckjrlccwKlfXhX5_T3uSF_6uoi7kO0iWP4YTXbG30Lsaf8L/s1600/Dough-1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFDfAZHCm594rqInrUl2OLmjR0oUVC7XeQ872KOB8quHMHXL6uzKD7-fJ9_l42cFj9sqLZtH0wrpWXkebnR-Q7NoUZmvLWckjrlccwKlfXhX5_T3uSF_6uoi7kO0iWP4YTXbG30Lsaf8L/s200/Dough-1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYEW2GUwyRM_9Tv5wqS-qQbLBz9T2JkGUb0jkbrwY2UfwQWnl7SYedNs6n8SZrgVPPx_IgevNOVQkO43AohPv4NyPoI3WEQODjbMpmI_GLphOIYzUqkxbNFmuG19XceCq7hEScUrk4AUX/s1600/Dough-2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYEW2GUwyRM_9Tv5wqS-qQbLBz9T2JkGUb0jkbrwY2UfwQWnl7SYedNs6n8SZrgVPPx_IgevNOVQkO43AohPv4NyPoI3WEQODjbMpmI_GLphOIYzUqkxbNFmuG19XceCq7hEScUrk4AUX/s200/Dough-2.jpg" width="200" /></a></div><br />
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<span style="color: white; font-size: small;"><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: #f3f3f3;">Size the rolls into 5oz portions then kneed into rolls and place on lightly oiled baking sheets</span>.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeZXYmRyfY0U1l4QnCPfMV8K3V_dY7hFBiSpzWJexG5_Inx7fytRvk70galmcnu1T2RCS3PB7On5CbDFi8qWU03k9M539jYtscGF9gEEAdbsecPP5Vo_J_6VvrDHYz2WY_Tyit9dh95R0/s1600/Dough-3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeZXYmRyfY0U1l4QnCPfMV8K3V_dY7hFBiSpzWJexG5_Inx7fytRvk70galmcnu1T2RCS3PB7On5CbDFi8qWU03k9M539jYtscGF9gEEAdbsecPP5Vo_J_6VvrDHYz2WY_Tyit9dh95R0/s200/Dough-3.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePJsc-OMfC2MUuh_A-7ALaDy0nQyf9GQMwR9yD4ST9H7UmCG6BiTPxsYy3_zDVfpdodJxfjmYVULIm-4V_0XfupG8woRe234kEND41dE6duGluwIFpBSOohLleuR1PrwbJVZVcllrMSkZ/s1600/Dough-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePJsc-OMfC2MUuh_A-7ALaDy0nQyf9GQMwR9yD4ST9H7UmCG6BiTPxsYy3_zDVfpdodJxfjmYVULIm-4V_0XfupG8woRe234kEND41dE6duGluwIFpBSOohLleuR1PrwbJVZVcllrMSkZ/s200/Dough-4.jpg" width="200" /></a></div><br />
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<span style="color: white;"><span style="color: #333333; font-family: Arial; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: #f3f3f3;">Let the dough rise until it doubles in size then bake at 375 for 20 minutes or until they are as brown as the ones in the picture.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovOBMJzVnDmBnYSGe8TYXBjDJZnc8zVVnmoA1uC6Ls9PAZJ8LJ6e55YPXDpFm6JznHlQyote9da7nX-kSmE2sxUgeAZkeHOhFJlJ_SVCAdBjuPAn5Sy0FNxo9LjqEeW8J1d_p-SFKFy3n/s1600/Dough-5.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="95" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovOBMJzVnDmBnYSGe8TYXBjDJZnc8zVVnmoA1uC6Ls9PAZJ8LJ6e55YPXDpFm6JznHlQyote9da7nX-kSmE2sxUgeAZkeHOhFJlJ_SVCAdBjuPAn5Sy0FNxo9LjqEeW8J1d_p-SFKFy3n/s200/Dough-5.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CS2-t2z4rT2yLzqV-KW-KyAveT3VMCoDalDhZkJdtvHLOznJ-zh3IBe9HHy9ZrkWbLX-nWKWZKND9m1ZmCYW7Hn08YHnl3seALOEiliH7CCPomE5jdIMRNg2OkYH2UNgQ5dwt3mwWNYD/s1600/Dough-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CS2-t2z4rT2yLzqV-KW-KyAveT3VMCoDalDhZkJdtvHLOznJ-zh3IBe9HHy9ZrkWbLX-nWKWZKND9m1ZmCYW7Hn08YHnl3seALOEiliH7CCPomE5jdIMRNg2OkYH2UNgQ5dwt3mwWNYD/s200/Dough-6.jpg" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: #f3f3f3; font-size: large;">Making the Sausage and Pepper Sandwiches</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
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</div><span style="color: #f3f3f3;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><span style="color: #f3f3f3;">Well, we got rained out. It was suppose to be a nice day but they were wrong…again. We cooked the sausages in our wood stove over some hardwood lump coal. This is a close second to cooking them with an unprocessed hard wood. I have plenty in the freezer so we can make more outside on the pit when the weather turns.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZx0MkFEU0hogWsvaFkwWKwG0hHY_x7CoxN7xMzsXsMxv3oNMMTW9XcrxHmlf0foN3u9KHnx2tHdl8vo82oDBCNY5yJDlWFHnZjs2f7YhYilOb2rGzYixWTQenXmaHcxpizhlJnQ2p574/s1600/Sausage-cooking1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZx0MkFEU0hogWsvaFkwWKwG0hHY_x7CoxN7xMzsXsMxv3oNMMTW9XcrxHmlf0foN3u9KHnx2tHdl8vo82oDBCNY5yJDlWFHnZjs2f7YhYilOb2rGzYixWTQenXmaHcxpizhlJnQ2p574/s400/Sausage-cooking1.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXV09WA00FghBsTZFfh3oUW-y4bZqbLrnVriXYmtnbcqSomra6fmb-4fmokhQ5KmaKFAwOxXn2kqsKMsZs7SjdkRUgRKUNQMITXCX8WbvxOCR6t8LTzuwOPwrFIkwxtRHLAr-VRjrtiJy/s1600/Sausage-done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXV09WA00FghBsTZFfh3oUW-y4bZqbLrnVriXYmtnbcqSomra6fmb-4fmokhQ5KmaKFAwOxXn2kqsKMsZs7SjdkRUgRKUNQMITXCX8WbvxOCR6t8LTzuwOPwrFIkwxtRHLAr-VRjrtiJy/s400/Sausage-done.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div></span></span></span></span> </span>Wood Fire Guyhttp://www.blogger.com/profile/05444357540145801422noreply@blogger.com0tag:blogger.com,1999:blog-1457654973121690920.post-91618158294704526542011-03-15T06:43:00.000-07:002011-04-06T06:33:15.110-07:00Portabella Mushrooms with Gorgonzola Cheese (Cappellone)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVW50uFSj9MfIn5SfThSh7Gmsa0Z_TzsLyZrvYAw5P5hVvqY1kLFJWkWEUEAnhMrTdQ5Wu-t2MQuWwi3j-_6Be9qBnXcWiV2va_0kyCNVbFkae_U8JZ3N8lsjMYk_-b4ZDNvxS-RIcte14/s1600/cap11plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVW50uFSj9MfIn5SfThSh7Gmsa0Z_TzsLyZrvYAw5P5hVvqY1kLFJWkWEUEAnhMrTdQ5Wu-t2MQuWwi3j-_6Be9qBnXcWiV2va_0kyCNVbFkae_U8JZ3N8lsjMYk_-b4ZDNvxS-RIcte14/s400/cap11plate.jpg" width="400" /></a></div><br />
<span style="background-color: black; color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">I</span><span style="color: white;"> first ate Cappellone at Paradise Beach Grill in Capitola, California. This is one of my favorite places on the Esplanade to sit and people watch by the beach.<span style="mso-spacerun: yes;"> </span>When picking out your portabellas, look for intact gills and a rounded cap. The caps tend to flatten out with age and become inverted and fragile. Also avoid the ones that are unusually moist, which might indicate spoilage. </span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mostfRTNWMILTcQaG1dA2Hj00wR637gsVMxEWuKz1uNFQq-HDETWGVLW5jVf0eNee9Y3h5dzyqRIX6QZKwYUlSO-CiTuBhlV1nOlEjG9r4WxNEE1_zxJDcweW_j-IUzg_TwAMlAKSdmU/s1600/Cap1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mostfRTNWMILTcQaG1dA2Hj00wR637gsVMxEWuKz1uNFQq-HDETWGVLW5jVf0eNee9Y3h5dzyqRIX6QZKwYUlSO-CiTuBhlV1nOlEjG9r4WxNEE1_zxJDcweW_j-IUzg_TwAMlAKSdmU/s320/Cap1.jpg" width="253" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: black; color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">4 large Portabella mushrooms</span></span></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">2 cup PJC roasted chicken stock </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">12 oz Gorgonzola cheese </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">1 loaf of artisan French bread</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">2 cloves of garlic</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">Olive Oil</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">Salt and pepper to taste</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="color: #333333; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">Prep the mushrooms by removing the steams and scraping out the gills. (I like to dice the meaty part of the steams and add them to the Gorgonzola.)</span></span><span style="background-color: white; font-family: Times New Roman;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZY_FW7yz1CkzVZS9G-RbKQtiIoqfA9rEa_KoUexkipSvayN1qNbG35ZPmx_5G_phmko3A3xjQDXlu_wxY8DRO4J35cyIZCn2VQzHtxK9WAzFilvsey6ARf43HDmwiEjX1kfTCaBhbcUcY/s1600/cap2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZY_FW7yz1CkzVZS9G-RbKQtiIoqfA9rEa_KoUexkipSvayN1qNbG35ZPmx_5G_phmko3A3xjQDXlu_wxY8DRO4J35cyIZCn2VQzHtxK9WAzFilvsey6ARf43HDmwiEjX1kfTCaBhbcUcY/s200/cap2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAU3Zj0YeAfkBQxIdpj71OtuT-wFXe68Ls2fjNCaXhS8wsrXu74b1D3W4dsirawu6gJ6g62D9c3N03cBEBkCyPWv7F9zIQ8LkcbjIM232MyPgvxihF_FUbNu-6gsoklIAjF2JPnHhOnx5/s1600/cap4steams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAU3Zj0YeAfkBQxIdpj71OtuT-wFXe68Ls2fjNCaXhS8wsrXu74b1D3W4dsirawu6gJ6g62D9c3N03cBEBkCyPWv7F9zIQ8LkcbjIM232MyPgvxihF_FUbNu-6gsoklIAjF2JPnHhOnx5/s200/cap4steams.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vTwDkG2oXdzcFQu6kVVx06IV1Xfd-3mGp8IPeVHKyYpF6A5OTMPz_VAxe_KdQ-NfKud1x6P91wYlic5xN16hY9-d0zYNjrQ5WwQd_9WC9zPm8CZNLEqi9rB8Pr0btoZQKxTrD0Hd2t5q/s1600/cap3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vTwDkG2oXdzcFQu6kVVx06IV1Xfd-3mGp8IPeVHKyYpF6A5OTMPz_VAxe_KdQ-NfKud1x6P91wYlic5xN16hY9-d0zYNjrQ5WwQd_9WC9zPm8CZNLEqi9rB8Pr0btoZQKxTrD0Hd2t5q/s400/cap3.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="background-color: black; color: black; font-family: Times;"><span style="color: #333333; font-family: Arial; mso-bidi-font-family: "Times New Roman";"><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">Place the mushrooms in the bottom of the pit pan and crumble the Gorgonzola on top along with the diced steams.</span></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXs4a4HfWkyarbWbqb8LXzNnAMnZCPLaG44TA0x8NAsNzbl6FPpV7SetfAEAgtzPrBNmMGLbQ2vSuQtxSWGMJvvp0zIzcWfjjCIHFaaZ2ZywYmD65f-yT8OVR2tyimsZLz8X4pbmb7gJW/s1600/cap5pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXs4a4HfWkyarbWbqb8LXzNnAMnZCPLaG44TA0x8NAsNzbl6FPpV7SetfAEAgtzPrBNmMGLbQ2vSuQtxSWGMJvvp0zIzcWfjjCIHFaaZ2ZywYmD65f-yT8OVR2tyimsZLz8X4pbmb7gJW/s320/cap5pan.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHRx5ETZw_RZ91HUguXQlBBv9D4ymyr3bu94CyiwPsDNysB-XP7c06rBLZ5myCubr9IYNB_a9KCMzjnuoYRdmFXdh9macT5Nv8ExTd-VdAnv_2_J69bf7aO9wdko4dvV9jxyfDAJ9zJHE/s1600/cap6close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHRx5ETZw_RZ91HUguXQlBBv9D4ymyr3bu94CyiwPsDNysB-XP7c06rBLZ5myCubr9IYNB_a9KCMzjnuoYRdmFXdh9macT5Nv8ExTd-VdAnv_2_J69bf7aO9wdko4dvV9jxyfDAJ9zJHE/s320/cap6close-up.jpg" width="320" /></a></div><br />
<span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">Add 2 cups of stock. If you are substituting store bought stock for homemade, make sure it’s a low sodium one. If you are using PJC roasted stock the salt level is very low already. We are going to be reducing the stock (which changes the salt content) in this recipe while melting the Gorgonzola cheese. This will create the broth that the French bread will soak up.</span><br />
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<span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: black;"><span style="color: black; font-family: Times;"><span style="color: white; font-family: Arial; mso-bidi-font-family: "Times New Roman";"></span></span></span> </span><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"></span></span> <br />
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</div><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">Prepping the bread.</span><br />
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</div><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">This takes a little planning if you want the proper texture. I slice the bread the day before and let it stale for 24 to 36 hours. Trust me, this will be the only time you ever get that advises from me! Normally, I don’t recommend eating day old bread, but we need to reduce the moisture content for this dish too prevent soggy toast. I try to get a really dense loaf to start with, so it will stand up to the broth. Slice the loaf into one inch thick slices, place it back into the bag it was sold in and leave it on the counter for a day.( I would caution against buying pre-sliced bread, as it is too thin for this recipe. )</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicW0yfaTN3eXJY4U-QeGbtZ0DxBwmpRN0gwepYtg1wSbj9GpD48npBZcUZ1Vh2e7j4Dy0opDjX3b-N9ik6SoBmoTCtf1jTlqIREsVVeD7onlR8gyhCDyFND5NPgHaIK2n_P1NoqatJB2mL/s1600/cap7bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicW0yfaTN3eXJY4U-QeGbtZ0DxBwmpRN0gwepYtg1wSbj9GpD48npBZcUZ1Vh2e7j4Dy0opDjX3b-N9ik6SoBmoTCtf1jTlqIREsVVeD7onlR8gyhCDyFND5NPgHaIK2n_P1NoqatJB2mL/s320/cap7bread.jpg" width="320" /></a></div><span style="color: black;"><span style="font-family: Times;"><span style="color: #333333; font-family: Arial; mso-bidi-font-family: "Times New Roman";"><br />
<span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">We are going to use a steam-bake method so a 80/20 coal to unspent fuel works best.<span style="mso-spacerun: yes;"> </span>You could make this in a cast iron Dutch oven but I’m going to use my 14” aluminum pit pan on the cooking surface. We want to get the heat inside the pan up to 350 degrees and hold it there for 20 to 30 minutes. I do this by monitor the progress and moving the pan around the grill to keep the action going.</span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOvc66WI2eIwa3BQI6_wNwxXf4W0ndnbxXinZdfgo26KQ7_m83rcBPIuL3xa85nNJgy5saBtjjr868sdlqPTTeXpPScQ6AIT-Yy4vAftmMXsS2JrI1Hu6TRHZn2ik5g5BcwWikREIt51p/s1600/cap9fire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOvc66WI2eIwa3BQI6_wNwxXf4W0ndnbxXinZdfgo26KQ7_m83rcBPIuL3xa85nNJgy5saBtjjr868sdlqPTTeXpPScQ6AIT-Yy4vAftmMXsS2JrI1Hu6TRHZn2ik5g5BcwWikREIt51p/s320/cap9fire.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7o0H6lTjV5gryrULHG0_3U8Z7Lr-Y7QE2EIcScC_sh-mDoBzgTtJOTuBN-59mkiX7omoCdOJ6x98-FAwIRRYqufBph9XGOQbJAtl-At-c-sS8UjWj2t-xsaMm45rc8awMtywCoEVg0v4/s1600/cap8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7o0H6lTjV5gryrULHG0_3U8Z7Lr-Y7QE2EIcScC_sh-mDoBzgTtJOTuBN-59mkiX7omoCdOJ6x98-FAwIRRYqufBph9XGOQbJAtl-At-c-sS8UjWj2t-xsaMm45rc8awMtywCoEVg0v4/s320/cap8.jpg" width="320" /></a></div><br />
<span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">Toasting the bread</span><br />
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</div><span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">While the portabella are simmering you can toast the French bread. Remember we want a really dry yet nicely toasted end result. When the bread is done rub garlic on it and drizzle with little Olive Oil. If you like a lot of garlic you can rub both sides. I personally like only a hint of garlic in Cappellone.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVycpCLACDdw-PFxql2gAqjZbBaGAyGIBR7l6cy4jYotJr8qnGSJZw_K-mnpfHC7GFylJOjmgO7hXsq-9YOO6Mdo6AIcwR8wef3OuSCt4O-yrroxD1nd_o6Gr0lYNtBo-HyNygoLlC9eFv/s1600/cap10toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVycpCLACDdw-PFxql2gAqjZbBaGAyGIBR7l6cy4jYotJr8qnGSJZw_K-mnpfHC7GFylJOjmgO7hXsq-9YOO6Mdo6AIcwR8wef3OuSCt4O-yrroxD1nd_o6Gr0lYNtBo-HyNygoLlC9eFv/s320/cap10toast.jpg" width="320" /></a></div><br />
<span style="color: white; font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;">Serving </span><br />
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</span></div><span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US;"><span style="color: white;">Take the mushrooms out of the pan and adjust the salt and pepper of the broth. Place the bread in a serving dish and top with cooked portabella’s. Pour the broth in the bottom of the serving platter. Drizzle with Olive Oil and serve. I like to reserve some of broth on the side for those who want more. Once the bread soaks up the broth, it tastes incredible when topped with a mushroom. We eat this as an appetizer, accompanied by a strong red wine. Today we paired it with a Renwood Zinfandel from Amador County, California. This dish is rustic with big earthy flavors it's best when served with a wine with similar characteristics.<span style="mso-spacerun: yes;"> </span></span></span><br />
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</div>Wood Fire Guyhttp://www.blogger.com/profile/05444357540145801422noreply@blogger.com0tag:blogger.com,1999:blog-1457654973121690920.post-85978514728358741052011-02-09T09:30:00.000-08:002011-03-28T07:03:39.096-07:00Wood Fired Clams and Oysters Rockefeller with Crusty Sour Dough Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QOGvYKILcAD5brzy52d5DiWD3qdXA57m2JOjpoc5WjrZ_ikDnYKQTHjkhp1NPB-eKc5bqkbT6EM3KUcAiYDnwpONhpbuzdFKuQXPDHVHVNdILmbqDQJm2rpLXOs6bA_N8eE1KPeMprRn/s1600/clams1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QOGvYKILcAD5brzy52d5DiWD3qdXA57m2JOjpoc5WjrZ_ikDnYKQTHjkhp1NPB-eKc5bqkbT6EM3KUcAiYDnwpONhpbuzdFKuQXPDHVHVNdILmbqDQJm2rpLXOs6bA_N8eE1KPeMprRn/s400/clams1.bmp" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">I love clams that have been steamed open in a broth of butter, garlic, and reduced white wine. For me, this dish is all about mopping up that aromatic tide pool with a thick slice of crusty sour dough bread. The first time I had steamed clams was at Scomas on the wharf in San Francisco. My home town. Scomas is one of the last seafood restaurants on fisherman’s wharf that does not cater to tourist and the quality is excellent. My first memories of eating sour dough bread was with my father. He was the manager of a local grocery store and would grab a loaf off the shelf that was still warm and butter it. Now day’s, when I eat butter on my French bread, I like it room temperature with ice-cold butter. Like they do on the wharf in San Francisco. </span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">There are so many clams to choose from, where do you start? No matter what type of clam you choose, make sure to ask your fishmonger to show you the harvest date that’s required to be on the bag the clams were transported in. Forget that the clams are still closed, that’s not necessarily a guarantee of freshness. Don’t buy any clams that are more than 2 weeks past the harvest date. I like to use the smallest clams I can find. I prefer to use Little Neck clams with this recipe. They are perfect for steaming because they are so tender. </span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="MsoBodyText2" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">Oysters are found all over the world and chances are you can find ones that came from a coastal area near you. Even if you live in the middle of the country, you should be able to get fresh oysters that have been harvested within our 2-week window.</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">And what about the crusty sour dough bread you ask? I certainly have my local favorites that I buy. Thankfully there has been a wave of artisan bread bakers popping up in recent years, making similar types of bread available in most grocery stores nationwide. But no matter what your preference is, fresh is best. In general, I try not to use any bread that was baked more than a day in advance.</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><h1 align="left" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;"><span style="font-size: small;">Prepping the shellfish and ingredients</span></span></span></span></h1><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">The clams and oysters should be kept in an ice chest or refrigerator until you’re ready to cook them. Wash the clams with cold water and a brush to remove any surface sand that might be on them. Shucking oysters is an art but it’s easy with a screwdriver and a hammer. If you happen to have an actual oyster knife, go for it. This is just one-way to shuck without one.) I lay the oyster on the bottom shell and hold it with a gloved hand. I then tap the screwdriver in with a hammer on the hinge between the top and bottom shell. After you open and separate the meat from the shells wash them by running them under water. The cup side or bottom shell is what we will use to hold the meat and Rockefeller mixture.</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">Clams </span></span></span></b></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">3 pounds of little neck clams</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">1 cup of good chardonnay white wine. (Remaining portion of wine can be “sampled” while you’re cooking, to ensure quality of course.)</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">1 cup of roasted stock</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">1 tablespoon of finely chopped garlic</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">3 tablespoons of finely chopped flat leaf parsley </span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">3 tablespoons of butter</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">½ of lemon</span></span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: white;"><span style="font-family: Arial;"><span style="color: white;">1 pinch of fresh ground pepper</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgtk-xcjEUZ9FHJzHa9d8CBn49VEQ9YlkTwGkiJdAilYBCuE48HV8vtPVSuVV6OY9TIrFkflyi1dOZE2IMb-XNyNHj1Sln4uDtdGCpIXXv2ePIRkAmvfO6QgaIoWE3LDJyARkT-dAJNtQ/s1600/clams4.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 228px; margin-bottom: 1em; margin-right: 1em; width: 384px;"><span style="color: black;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgtk-xcjEUZ9FHJzHa9d8CBn49VEQ9YlkTwGkiJdAilYBCuE48HV8vtPVSuVV6OY9TIrFkflyi1dOZE2IMb-XNyNHj1Sln4uDtdGCpIXXv2ePIRkAmvfO6QgaIoWE3LDJyARkT-dAJNtQ/s320/clams4.JPG" width="320" /></span></a><span style="color: white;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">Oysters Rockefeller</span></span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">12 freshly shucked oysters</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">1 cup mayonnaise </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">1 cup graded cheese. Use your favorite melting cheese. Parrano cheese works wonderfully in this recipe.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">½ cup graded pecorino Romano cheese. (You can use any good grading cheese.)</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">1 cup chopped spinach </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">1 pinch of fresh ground pepper, taste and salt to taste.</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">3 tablespoons of small diced red peppers, for the top</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">3 tablespoons of chopped flat leaf parsley, for the top</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">Combine the melting cheese, mayo, spinach, pepper and salt together in a bowl. Dollop it onto the oysters. Top with pecorino Romano, red peppers and parsley and place on 12” X 12” foil squares. Oysters Rockefeller is traditionally cooked from the top with a broiler/salamander type oven. However, when done over the fire we will be cooking them from the bottom using high heat and a foil wrap. When wrapping the shells, be sure not to close the foil all the way, We want the steam to be able to escape while they’re cooking.</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><span style="color: #f3f3f3;">Showtime!</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwLyu7ILJQ53HhkeJUulYVJkTk10Ag-YTcyNPjLPlOLWmo73Dlsj5PdB7TYnKfBPR8Vkby1jVhU7wImjpIYdxX8GHdxX7oBBkAR-28yX4B-0rIZpAHIkHvZVqvH7MW1luFBiwC7u8yIaq/s1600/showtime.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" h5="true" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwLyu7ILJQ53HhkeJUulYVJkTk10Ag-YTcyNPjLPlOLWmo73Dlsj5PdB7TYnKfBPR8Vkby1jVhU7wImjpIYdxX8GHdxX7oBBkAR-28yX4B-0rIZpAHIkHvZVqvH7MW1luFBiwC7u8yIaq/s400/showtime.bmp" width="400" /></span></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Arial;"><span style="color: white;">The frying pan should be placed directly over the flames. The oysters go on first and need to be monitored by moving them in and out of the hot part of the cooking surface. Once the Rockefeller mixture starts bubbling, they’re done. You can keep them warm (by moving them to the edge the grill,) away from the fire. </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><span style="color: white; font-family: Arial;">To start the clams, add the cooking liquid and ingredients for the clam broth to the cook pan, along with the clams. Put a lid or some foil on the pan and steam until the clams open. About 10 minites should do the job. Discarded any un-opened clams before eating. If a clam does not open it means that it was dead before the cooking process and needs to be discarded.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div>Wood Fire Guyhttp://www.blogger.com/profile/05444357540145801422noreply@blogger.com0