Recipes — American Masonry Heaters & Ovens

Wood-Fired Scallops Ingredients:

2# of Fresh Scallops #1 Bacon 1 Stick of Butter 1 Lemon Directions: Wrap each Scallop with bacon, secure with toothpick if needed.. Place in cast iron pan. Squeeze lemon over scallops. Place sliced butter pats around in the pan. ( You may use avocado oil in place of butter). Season with any, pepper, sea salt or garlic. Cook at 500 degrees for about 15 minutes. Make sure coals are pushed to the back and flames are not touching the scallops. (For indoor wood fired oven cooking) Please make sure that the fresh air is at least cracked open to avoid any unsavory smoky flavor.

Simple Fresh Lobster in Wood Fired Oven Ingredients:

Fresh Lobster, whole Directions: 425-500 degrees, Push any coals to rear, wipe deck. Put lobsters on whole…. Done in 10-15 minutes. When they are Red, they are done! Pull apart and enjoy! (For indoor wood fired oven cooking) Please make sure to open your fresh air at least a crack to avoid an unsavory smoke flavor.

Fresh Tuna Steak in Wood-Fired Oven Ingredients:

Fresh Tuna Steak or Roast You may use a rub Directions: 600 degrees, (temps may vary, and that’s ok) Push any coals to rear, wipe deck. Put Roast or Steaks on deck whole…. Done in 5-10 minutes, depending on the sizes. Sear each side about 2 minutes. Fresh Tuna should not be cooked through. It should be seared on the outside and warmed throughout.

Honey,Butter, Garlic Shrimp Ingredients:

1-2# of Fresh Shrimp ½ stick butter Honey Soy sauce Lemon Garlic Directions: Marinade: ½ cup of honey, ¼ cup of soy sauce, 3 cloves of garlic,1 juice of a lemon, 2 tbs of butter melted. Mix all ingredients in a pot on stove, warm till melted, mixed. Put shrimp on cast iron pan, pour mixture over shrimp. Cook between 450-600 degrees for 10-12 minutes depending on temp. Stir if necessary.

Hot Smoked Salmon/ Trout in Wood-Fired Oven Ingredients:

Thin Fillets of Fresh Fish 1/4 cup Kosher Salt ½ cup of brown sugar Directions: Brine: Mix salt and brown sugar. Sprinkle on fish, scale side down. Wrap in plastic wrap tightly, leave for 24 hours. Rinse with water, smoke in wood fired oven for at least 6 + hours at no more than 150 degrees sustained temp.Close door. You may use liquid smoke lightly on the top of the fish. Or make apple twig fire in rear for smoke only.

Cold Smoked Salmon/Trout in Wood-Fired Oven Ingredients:

Thin Fresh Fish Fillets ¼ cup of Kosher Salt ½ Cup of Brown Sugar Directions: Brine: Mix salt and sugar. Sprinkle on fish, scale side down. Wrap in plastic wrap tightly for 24 hours. Rinse with water, smoke on wire racks in wood-fired oven at no more than 130 degrees. Close door, this could take almost 24 hours. Longer the better. Long and slow.

Poultry

Wood-Fired Whole Turkey 20-30+ Pounds Ingredients:

Fresh Turkey In Roaster pan with cover Directions: Place Turkey on rack in turkey pan. Feel free to stuff or dress it. Put your favorite seasonings, oil and /or butter on it. Pour a quart or so of fresh apple cider, or apple juice under the rack. Cover and cook at approx. 700 degrees. Turn the turkey half way through to ensure even cooking. A 32 pound Turkey can cook in as little as 2 hours flat!!

Cooked Goose Breasts in Wood-Fired Oven Ingredients:

Favorite seasonings Olive/Avocado oil Directions: Place breasts on clean oven deck for about 5 minutes to sear the outside. Remove and place in Dutch oven or roaster pan, cover. Cook 500 degrees for 20 minutes, until cooked. Let rest for few minutes before cutting. Enjoy!

American Masonry Heaters & Ovens

American Masonry Heater and Oven produces affordable, efficient and builder-friendly heater cores and wood-fire ovens all in kit form. Whether do-it-yourself or using a mason, assemble any of our standard core kits within two days. The result is a functional, efficient, long lasting and beautiful wood-fired heater or oven. All core kits being 100% American made.