Wood Fired Oven Recipes

New recipes will be added as frequently as possible. We are gathering  recipes, and testing them for accuracy, so if you have a favorite wood  fired oven recipe, please feel free to send it to us at info@fogazzo.com  We will be sure to let you know if we use it.

Cedar Planked Salmon in Wood Fired Oven Recipe

2 Pounds fresh Salmon with skin on one side (one nice size filet)
¼cup Olive oil
¼ cup Butter or margarine
¼ cup Fresh Garlic
1 Orange
Basil (fresh or dry)
Oregano (dry)
Rosemary (fresh)
½ Lime (squeezed)
½ Tsp. Sea Salt
Black pepper (to taste)

Soak the cedar plank for at least 1 hour in cold water. Preheat oven to medium heat (around 350 F).

Wet your hand and wipe across the salmon to clean. Never place fish in water.

Slice three thin slices from the widest part of the orange and reserve for  decoration. Squeeze the juice from the remainder of the orange. In a  small sauce pan, melt the butter or margarine, add all ingredients to  melted butter. Place salmon with this sauce in a zip-lock bag for at  least 2 hours in the refrigerator .

Remove salmon from bag and place on plank with the skin side down. Place a  couple of tablespoon of the sauce over salmon, Decorate with orange  slices and Rosemary. Place the plank on the center of oven opposite the  burning fire.

Cook for 12-18 minutes depending on size/thickness of cut. Place on serving  platter or leave on plank. Careful, be sure to use a spatula,the plank  will be hot!

Rib Eye Roast with Port Wine Glaze in Wood Fired Oven Recipe

1 10 to 12 pound rib eye roast, de-boned and tied (with the bones)

Port Wine Glaze
1 onion
1 stick butter
¼ cup Rosemary (fresh or dried)
½ tsp paprika
½ tsp black pepper
1 tsp sea salt or kosher salt
1 cup port or red wine

Sautee onion with a little olive oil, add butter until melted, add all other  ingredients except wine, simmer for 5 minutes, add wine, and simmer  uncovered over medium heat for 10 minutes. Allow marinate to cool.

Three hours prior to roasting, remove rib eye roast from the refrigerator.  One to two hours prior to roasting, rub kosher salt over entire roast,  and then brush the glaze over the salt. A few minutes prior to roasting  place the roast in a cooking pan with a rack. Add two cups of clean  water to the botom of the pan to catch the juices/

Arrange the wood fire in a half moon shape along the rear of the wood fired  oven. Place the roast in the oven with the rib side up, and cook over  medium heat for one hour Rotate the roast 180 degrees after first 30  minutes. After the first hour, flip the roast over so that the bone side is now down and put the raost back in the oven. Cook for another hour  uncovered rotating 180 degrees every 30 minutes. After the second hour,  place aluminum foil over roast to keep it from getting too dark. At this time, place an oven safe thermometer in roast and pull it out when the  thermometer reads 135 for rare and 145 for medium.

Leave roast resting for 20 minutes before carving. After it rests, cut off  string, remove bone rack, and carve roast in 1/4 to 1 inch slices. Often times one end of the roast will be more done than the other, so your  guest can have a choice on how well done their slices are.

Au Gratin Potatoes in Wood Fired Oven Recipe

½ stick butter (3.5 tablespoons)
3 tablespoons all purpose flour
2 cups milk
6 large potatoes
1 onion
1.5 cups cheese (Muenster, Mozzarella or Cheddar)
¼ cup Romano, Parmesan cheese mix

In a sauce pan, melt butter, add flour and stir, add milk in ¼ cup  increments until a smooth Alfredo sauce forms, add cheese and cook over  medium fire until melted. Add salt and pepper to taste. Peal and cut  potatoes in ¼ inch slices, cut onion in quartered slices. Mix potatoes,  onions and cheese sauce, sprinkle Romano, Parmesan cheese mix on top and cook with a medium fire for 90 to 120 minutes.

more recipes coming soon!


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