A Pig, A Pineapple & A Pizza Oven
Spring in southeast Louisiana can often be too warm to spend the evening huddled around an outdoor fireplace. We took full advantage of a recent chilly evening by preparing dinner in our outdoor pizza oven followed by s’mores in the fireplace. We had planned on cooking a cochon de lait in our pizza oven and that was pretty much all we had on the menu. A few phone calls later, and a trip to the Covington farmers market pulled together the loveliest of evenings.
We suggested that our friends and neighbors bring ingredients they’d like for us to cook in the pizza oven. Let me clarify, by cook I mean char because the temperature in our wood fired pizza oven can quickly rise to 600°F. We were, however, able to maintain an average temperature of 450°F for nicely baked dishes. Here’s a few photos and a quick run down on some of the dishes we prepared. I definitely need to work on my s’mores game and seek out better utensils. Preferably those with long handles so that we can avoid singed arms. Do you have any s’mores utensil favorites?
Cochon De Lait
Generously season with salt and pepper,
Fill the cavity with parsley, red onions, garlic,
bayleaf, paprika, olive oil and white wine.
New Orleans Style Bar B Q Shrimp
For the recipe click here.
Farmers Market Grilled Veggies
Green onions, Kohlrabi, Beets tossed in
olive oil, salt and pepper
Gjelina Style Whole Roasted Cauliflower
Generously rub with olive oil, salt and pepper.
When tender and charred drizzle with a mixture of
mashed garlic confit, champagne vinegar, red pepper flakes, salt and black pepper
manchego cheese, parmesan cheese, smoked cheddar cheese, fig preserves, spiced nuts, long scarlet radishes,
Ponchatoula strawberries, mandarin oranges, Mary’s Gone Crackers and French bread.
Peeled and sliced fresh pineapple tossed in pure maple syrup
Graham Crackers, chocolate bars and my Almond Marshmallow recipe here.
Corton-Charlemagne Grand Cru
Hundred Acre Cabernet
Magie Rouge Cabernet