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Barbecued Brisket
This brisket cooks
slowly in the ingredients that ultimately become the BBQ sauce,
creating a very flavorful, tender brisket. Add figs, dates, or
pears for a sweeter sauce, or substitute a quality Bourbon for
the red wine to achieve more complex flavors.
Cedar Planked Salmon
Wood Stone’s Pacific Northwest location affords us what we
believe to be the finest salmon in the world.
Chicken Parmesan
An Italian favorite, we
love how this Chicken Parmesan tastes in our ovens. The
combination of top and bottom heat in a Wood Stone oven ensures
that the dish emerges full of flavor and beautifully browned
every time.
Coriander Scented Lamb Chops
over Shaved Celery Salad
This aromatic East Indian dish demonstrates how tandoori flavors
can emerge from a stone hearth oven. Straight forward and
simple, these lamb chops are particularly good over a light
celery-citrus salad.
Molasses and Black Pepper
Tri Tip Roast
This roast emerges from our ovens tender and moist, and the
molasses marinade carries a blush of sweetness that makes the
tri tip melt in your mouth.
New
York Steak
The combination of top and bottom heat in our oven makes this
steak juicy and tender. A simple rub of Searing Seasonings is
all that's needed for this steak--our ovens do the rest, giving
us a full-flavored steak every time. |
Not Your Momma's Mac & Cheese
Comfort food for the adult who still loves mac & cheese, this
sophisticated macaroni is baked in a stone hearth oven with
pancetta, white wine, and three cheeses. A rich delicious spin
on a childhood favorite.
Oaxacan Chicken
Achiote paste is a
bright orange seasoning paste from the Yucatan made from ground
annatto seeds; it is available in most Mexican specialty
markets.
Oven Roasted Chicken
This recipe has become a staple of the
Wood Stone test kitchen; time and time again, our Oven Roasted
Chicken gives us the best chicken we’ve ever tasted.
Pasta al Forno
The balance of top and bottom heat in our ovens produces
beautifully browned baked pasta dishes, and Pasta al Forno—"fire-kissed"
pasta—is one of our favorites.
Porketta Braised Pork Shoulder
Few dishes are more elegant than this braise. Because we braise
overnight, the pork shoulder is extremely tender, and the
flavors of its juices are as complex as they are intense.
Spinach-Ricotta Manicotti
This delicious manicotti bakes beautifully in a Wood Stone oven.
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