Welcome to our Outdoor Cooking Recipe Series! We are gearing up for the next in our series of Outdoor Cooking Demonstrations at which everything is cooked in our wood fired Chicago Brick Oven. The food at the first one came out so good that we wanted to share all the recipes with you! The menu for our upcoming second demo consists of Chipotle Shrimp and Andouille Sausage Kabobs with Avocado Sour Cream, Marinated Flank Steak, Roasted Peppers with Basil Vinaigrette, and Russet Potatoes with Cilantro Butter. We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #5 (in two parts):
and this is what they will look like (this picture shows green peppers instead of cherry tomatoes, but you get the idea)!
If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com Hope to see you soon! Also, please follow our blog to see the rest of the recipes as we post them...
(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey. Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)