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Seafood & Steak - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Seafood & Steak

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  • Seafood & Steak

    Here are some pics from a dinner this past weekend.
    First course: Shrimp Scampi
    Second: Clams and Chorizo in a light tomato broth
    Third:Calamari with a sesame ginger drizzle (no photo)
    Fourth:Rib eyes with sea salt and black pepper over the Tuscan grill
    and plenty of homemade Sangria

  • #2
    Re: Seafood & Steak

    Buonissimo. The Scampi are killer. Did you use really good olive oil? Could you taste it?

    And those are nice sear marks.

    James
    Pizza Ovens
    Outdoor Fireplaces

    Comment


    • #3
      Re: Seafood & Steak

      Thanks for the compliment! Actually the olive oil i used was homemade by a family friend from Greece.

      Comment


      • #4
        Re: Seafood & Steak

        Can't beat that.
        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Re: Seafood & Steak

          You sound like a guy that knows how to live! Its 5:30 am but you got my mouth watering with your pics. Only thing missing was some nice crusty homemade bread. I love this time of year as I dig clams a few times a week, the basil is ready tomatoes & eggplants will be ready in another month... Despite my name I must have some Italian in my blood somewhere.

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