Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a master-class for her three favorite ways to cook vegetables on her Sea Island Forge Fire Kettle. Get the three recipes and all her delicious tips in the video below.
Grilled Tomato with Chimichurri
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10 firm Roma tomatoes
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½ cup plus 2 tablespoons of olive oil
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1 cup fresh parsley, finely chopped
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3 to 4 cloves garlic, minced or grated
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2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
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2 tablespoons red wine vinegar
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
Instructions
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Cut tomatoes in half lengthwise and remove stem points. Brush cut sides with olive oil and sprinkle with salt.
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Heat the grill very hot, lowering it until just a few inches off the coals.
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Place tomatoes cut side down on the grill and sear for 15 minutes, covered with the Heat Dome or an inverted bowl.
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While the tomatoes are cooking, mix the chimichurri sauce: combine parsley, garlic, oregano, salt, black pepper, and red pepper flakes in a small bowl. Stir in the red wine vinegar and olive oil. Mix well until all ingredients are evenly incorporated. Let the chimichurri sit 10 minutes to allow flavors to meld.
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Remove tomatoes from the grill with a thin flexible spatula and place with rounded side down on a platter. Spoon chimichurri over the flat seared side of the tomatoes and serve warm or at room temperature.
Ratatouille
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¼ c olive oil
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2 small eggplant, cubed
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3 zucchini, cubed
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2 red bell peppers, chopped
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2 cups green beans, with tops and bottoms removed
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1 onion, chopped
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1 small can tomato puree
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Salt and pepper to taste
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Fresh herbs, such as thyme or basil (optional)
Instructions
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Heat olive oil in a large frying pan over medium heat.
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Add eggplant cubes and fry until fully tender. Remove eggplant with a slotted spoon and place in a large bowl. The goal is to cook each vegetable to be fork-tender, not mushy.
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Add the zucchini to the frying pan and cook about 5 minutes. Remove with a slotted spoon.
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Repeat the process with the bell peppers, green beans, and onion—sautéing one item at a time until soft.
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Add all cooked vegetables back into the pan with the onions, and add the tomato puree. Cook for about 10 minutes, stirring occasionally.
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Serve hot, garnished with fresh herbs if desired.
Fire Roasted Shishitos and Green Onions
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10 green onions
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2 cups shishito peppers
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Olive oil
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Lemon juice
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Salt
Instructions
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Gather spent coals for this recipe—natural coals burned down from wood logs or lump charcoal, not compressed charcoal briquettes.
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Wait at least an hour after any high heat grilling before using the fire. If an infrared thermometer is available, aim for a surface coal temperature of 250ºF.
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Place green onions and shishito peppers directly on the coals, turning once after 5 minutes and cooking for 10 minutes total.
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Remove vegetables from the coals, drizzle with olive oil and a touch of lemon juice, and season with salt.