Tag: seafood

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It’s Halibut Season!

halibutBlog

Take advantage of the season and bake some fresh halibut fillets to tender perfection in your Wood Stone Home oven to highlight a light summer meal.

  • Ask your fishmonger to cut portions for you of even thickness or cut them yourself from a center cut fillet.
  • Use a shallow baking dish so the heat from all sides of the oven will cook the fish quickly and evenly.
  • Keep the flame height low and tent with foil to protect this delicate fish.
  • Top lightly with pesto, tapenade, chimicurri or your favorite spice rub. Or keep it clean and simple with just lemon infused olive oil and sea salt.
  • Another option: I like to make a quick relish of lemon, olive and herbs which is reminiscent of classic Moroccan preserved lemons.
  • Click here for the full recipe: http://woodstonehomearchive.com/resources/recipes/seafood/baked-halibut-lemon-olive-relish/

~Chef Ann

 

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Easy Valentine’s Dinner

Chocolate Gourmandize

Looking for a quick yet elegant Valentine’s Day dinner idea?  Check out our latest Wood Stone Home oven recipe for Seared Sea Scallops with Mango Pepper Sauce!  It’s a snap to prepare in the hot oven, leaving the rest of the evening for romance.  Finish with Chocolate Gourmandize as no Valentine dinner is complete without chocolate.

 If you’re looking for other ideas, take a peek at our archived Valentine blog post from last year.

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wood stone home recipe: cedar planked salmon

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Wood Stone’s Pacific Northwest location affords us what we believe to be the finest salmon in the world. Ours comes from the ecologically sound reefnet practices of Lummi Island Wild, which gives us the best possible beginning to a magnificent meal. Baked to a tender pink in a Wood Stone oven, we think this salmon tastes delicious when cooked to rare or medium rare.

Ingredients

1 ea. untreated cedar shake
1 Tbsp. olive oil
Kosher salt
6 oz. center cut salmon fillet, skin off and pin bones removed
1 ea. lemon wedge

Preparation

Oven Temperature: 525-575 degrees

  1. This recipe is for an individual portion. You can easily multiply it by the number of guests and either use that number of individual shakes or use larger planks for more of a family style presentation. Either way, rinse and then soak them for about 15 minutes in water.
  2. Flame Height: 4
  3. Rub the salmon with a little oil and sprinkle with salt. Drizzle a little oil on the cedar shake as well, to ensure that the salmon won’t stick. Place the thickest part of the salmon on the thinnest part of the shake.
  4. Place the shake in front of the flame with the thick part of the salmon closest to the flame and roast for 5 minutes.
  5. Return plank to just in front of the flame and cook for another 2 or 3 minutes.
  6. Serve on the plank with a lemon wedge.

Note: Every now and again the plank may go up in flames! Not to worry…remember the best place to have a fire is in your oven. Have your lemon wedges handy and squeeze them over the flame to extinguish it.

This simple Salmon recipe can also be accompanied by Roasted Asparagus and Potatoes or drizzle the salmon with a scented oil or an herb butter when it comes out of the oven.

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wood stone home recipe: clams cataplana

Whether you are looking to entertain a group or just your family, this classic seafood dish is a must! This signature dish of Portugal is a natural for the Wood Stone Home oven. Begin by sautéing with the cataplana open and then clamp shut to allow the clams to steam in their own juices. Open and serve in the pan using the lid for discarded clam shells.

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Ingredients

3 Tbsp. olive oil
1 med. onion, thinly sliced
1 each bell pepper, thinly sliced
1 each bay leaf
3 oz. jamón, diced (Spanish dry-cured ham)
3 oz. Spanish chorizo, diced
1 each Roma tomato, chopped
1/2 tsp. pimentón (Spanish paprika)
1/4 tsp. red pepper flakes
1/4 cup white wine
3 lbs. clams, scrubbed
2 Tbsp. parsley, minced

Preparation

Oven Temperature: 550-580 degrees

  1. Flame Height: 3.6
  2. Open thecataplana and pour oil in the bottom half. Add the onion, bell pepper and bay leaf and place in the center of the oven (the lid will be resting in the doorway) for 6-8 minutes stirring once or twice, until the onions are translucent.
  3. Add the remaining ingredients, top with the lid and clamp the cataplana shut. Cook in front of the flame for about 8-10 minutes, (rotating half way through with the bubble hook) when the clams will have all opened.
  4. Open the cataplana and serve with a chewy, crusty bread for dipping and a glass of chilled Vinho Verde.

*Adapted from The Spanish Table by Steve Winston