Coat with olive oil and season with salt and pepper. Add the sliced onions and tomatillos to a cast iron or carbon steel pan. Make the chicken farce meat: Combine in a food processor the chicken thighs, butter and half of the ground Pasilla de Oaxaca, garlic powder, onion powder, and cumin, season with salt and pepper.Preheat wood-fired oven to around 500 Degrees.1– 2 teaspoon citrus Champagne vinegar or apple cider vinegar.1 Fresno chile, stemmed and diced, seeds and all.4– 5 radishes, cut into thin half rounds.¼ of a green cabbage, cored and thinly sliced or shredded.5– 7 tomatillos, husked, cleaned and rough chop.8– 11 tomatillos, husked, cleaned and quarteredįor the quick Tomatillo Salsa Verde (or 10-14 ounces of your favorite Salsa Verde).½ red onion, sliced into rough half rounds.2 tablespoons ground Pasilla de Oaxaca, ( substitute with ground chipotle).Low and Slow: Wood Fired Slow Roasted Tomatoes.Main Course: Ticket Spike, Al pastor style, Chicken tacos.Salad: Hot Roasted Orange Cauliflower & Radicchio Salad.Appetizer: Cast Iron Seared Wagyu Beef Carpaccio.Cocktail: Wood Fired Strawberry Jalapeño Margarita.To cap it off we did a low a slow dish that utilized the residual heat as the oven cooled off after cooking was complete. Starting with cocktails, then an appetizer, followed by a salad and the main course. Once the oven was up to temperature we made sure to use that fire efficiently and move from one dish to the next. We thought it would be fun to cook your classic dinner party in a wood fired oven and in succession. It would be rude not to make these.īackyard Sessions is a series we produced with Forno Bravo. No rotisserie required, just your classic restaurant Ticket Spike! Mouthwatering thin shavings of vertical spit, wood roasted chicken, marinated with Pasilla de Oaxaca, served with a tomatillo pan sauce and a spicy green cabbage slaw.
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