Fire Kissed salmon, ‘shrooms & asparagus.

[mjpmap]

Always looking for new ways to use the Ooni oven. Built a fire with seasoned oak. Started with stuffed porto Bella mushrooms. Chopped the stems, added sun dried tomato bruschetta, capers, cream cheese & sour cream. Seasoned with SPG, topped with panko. Preheated the CI pan. Because of the high temp, I like using grape seed oil vs EVOO. Once those were done, I preheated the grizzler & sizzler CI and added blanched asparagus. Tossed with grape seed oil & SPG. The last thing was wild caught sockeye. SPG & a simple glaze of honey flavored Beam & brown sugar, topped with slivered almonds. The beauty of the preheated pan is that the salmon skin sears to a crispness like potato chips while the flesh and glaze roast from the direct flame. The perfect pair was a Pinot Gris from St. Julian’s here in Michigan. Thanks for looking!!!

 

[gtsum]

Great looking plate!


Sent from my iPhone using Tapatalk Pro

 

[thirdeye]

What kind of temps does that wood oven produce? Do you use an IR thermometer?

 

[Titch]

Very nice:thumb:

 

[mjpmap]

What kind of temps does that wood oven produce? Do you use an IR thermometer?

Thirdeye, its the Ooni Pro. With lump & hardwood I can get over 1,000 degrees. With pizza, I try to get between 850 & 900. I do have an IR, but for this cook, I just used the door thermometer. I cooked this at an average 600 degrees.

 

[jzadski]

Great looking cook Mike and some pretty impressive temps. How is the St. Julian Pino as in a little more on the dry or sweet side? Thanks

 

[mjpmap]

Great looking cook Mike and some pretty impressive temps. How is the St. Julian Pino as in a little more on the dry or sweet side? Thanks

Their Pinot Gris is a nice dry white. We don’t care for sweet wines at all. We belong to their wine club and pick up four new wines every three months in Frankenmuth. They pick the wines based on your preference for red vs white, sweet vs dry.

 

[Hoss]

The food looks fabulous especially the veggies.I bet that fish would make some killer croquettes.I am very interested in a wood fired oven.How would you rate yours on a 1-10 scale? 10 being best ever.

 

[mjpmap]

The food looks fabulous especially the veggies.I bet that fish would make some killer croquettes.I am very interested in a wood fired oven.How would you rate yours on a 1-10 scale? 10 being best ever.

I’d rate the oven at a 10, my skills at a 5. The fire management is just totally opposite from my “low and slow” cookers. Doing cooks like this is fairly simple, but pizza cooks are dependent on your dough skills. That’s where I’m really low on the curve.

 

[Jlems]

Yum. Here we go down the trail of pizza ovens now.......! Great looking meal.

 

[Cookb4]

Looks delicious.

 

[Big George's BBQ]

Killer meal Love salmon One of my favs

 

[mjpmap]

Yum. Here we go down the trail of pizza ovens now.......! Great looking meal.

Justin, I’ve been pleasantly surprised at how well it holds temp on cold days. I was worried that it would gather dust over the winter, but will definitely use it year round.

 

[Shiz-Nit]

VERY nice....

 

[creek bottom]

WOW, that looks incredible! Very nice! :thumb: