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Is it just us, or does bombcyclone make you think of sausage rings?

Is it just us, or does the #bombcyclone make you nostalgic for bonfires and summer days? ...This recipe makes it seem like bonfire cookout is not that far away.

 This dish is great for outdoor cooking, and the ingredients are easy to transport for a campout. That said, with a few adjustments, it's also deliciously cooked on a stovetop when the idea of braving the elements leaves a bit to be desired. 

As cooked at Louisville's Bourbon & Beyond by bonfire cookout, in collaboration with Chef Alejandro Cantagallo

Ingredients

  • Italian sausage ring (Ask the butcher to keep it whole)
  • Spanish Onion, peeled and sliced in strips
  • Bell peppers, Ribbed, cut in 1/2 in strips (red, orange or green pending your taste)
  • Salt & pepper to taste
  • Olive oil
Photos by Eric Savage 2017

Photos by Eric Savage 2017

Photo by Bill Bernal

Photo by Bill Bernal

Recipe

On a VERY hot plancha, place peppers and onions without oil. May substitute and cook indoors on a stove top using a cast iron skillet like this fantastic one from Field Company or cast iron casserole dish like this one from KitchenAid.  

Allow onions and peppers to char by not agitating them, don't be scared if they burn a bit. 

Once charred well on one side, season liberally with salt and pepper, and then add oil.

Move onions and peppers around until onions just start to turn translucent (approximately 10 minutes pending heat source). Remove from plancha and put aside. 

With fire at medium to high heat, place sausage on lightly oiled plancha and cook until seared on one side (pending size, may be 5-10 minutes). 

Once seared on one side, flip and “bury” underneath the reserved onions and peppers until fully cooked (another 5-10 minutes pending size).

Serve as is, or in a toasted bun, covered in onions and peppers.

Enjoy! 

A sample of a plancha, as seen at Bourbon & Beyond with Love & Fire by bonfire cookout. 

A sample of a plancha, as seen at Bourbon & Beyond with Love & Fire by bonfire cookout. 

Sunday Supper never looked this good...

Recipe by Chef Ty Hatfield

Ingredients

2 Ribeye steaks, thick cut (at least 1 ½ inches thick)

 

Chimichurri

1/4 cup coarsely chopped parsley

4 Tbsred wine vinegar

3 garlic cloves, chopped (2 1/2 tablespoons)

3 Tbs oregano leaves

3 tsps crushed red pepper

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil

 

Liberally season steaks with salt and medium grind black pepper. Grill over medium high heat on all sides being aware of flare ups and moving the steaks if neccesary. Cook to desired doneness and let rest for at least 10 minutes in a warm spot. Slice as desired. Serve with room temperature chimichurri.

For Chimichurri, chop herbs and combine with remaining ingredients and process in food processor until smooth. Season to taste.

'Tis the Season for Tomatoes

Charred Tomato Salad

 

Recipe by Chef Ty Hatfield

Ingredients

2 pounds Heirloom tomatoes

⅓ cup sherry vinegar

¼ cup dijon vinegar

1 cup extra virgin olive oil

6 oz. rustic bread (sourdough, ciabatta, country loaf)

10 basil leaves

Salt and pepper

Grill 2 whole tomatoes over high heat until deeply charred rotating until the entire tomato has been charred. Make sure though to not grill to the point of the skin turning grey/white.

Place grilled tomatoes in blender skins and all with sherry vinegar and mustard and slowly blend until smooth and then increase speed and slowly add olive oil.

Season vinaigrette with salt and pepper. Grill bread whole until deeply toasted and slightly charred. When cool enough to handle break into bite size pieces.

Cut remaining tomatoes into medium sized wedges and dress with vinaigrette and season with salt and pepper.

Arrange the bread at the bottom of a bowl or plate and place dressed tomatoes on top and garnish with torn basil leaves.

You Butternut Pass This Up

With less than a month until bon*fire catskills, we're thinking about things we're glad we didn't pass up...like this delicious experiment from last Fall's cookout. The inspiration for this dish came as they sometimes do, by watching another chef and playing with our own fire.

Chef and live fire icon Francis Mallmann creates a stunning spectacle that is equal parts unique and delicious. If you haven't seen it, check out his Instagram here. Go ahead, play with your food.

Copy of Paper_to_Table_Bonfire_Dinner_397.jpg

Recipe by Chef Ty Hatfield

Ingredients


1 whole butternut squash
1 stick unsalted butter
1/2 cup sherry vinegar
1/3 cup chopped rosemary
Kosher salt
Black pepper

Set whole butternut squash next to open fire around 6-12" away, depending on the intensity of the heat coming off of the coals. Rotate the squash every 20-30 minutes until tender. Cooking will take 2-3 hours depending on the intensity of the heat.

Meanwhile, melt the butter in a medium saucepan over medium heat until the butter begins to brown. Once brown, add the chopped rosemary. When the mixture has cooled down, add the sherry vinegar and season with salt and pepper.

When the squash is cooked through, break open and scoop out as many seeds as possible. Dress the squash with the brown butter vinaigrette and season again with salt and pepper to taste.

Kickin' Bass and Taking Names

If you're heading to Governor's Ball, Bonnaroo, or one of the other exceptional opportunities to day-drink and dance like no one is watching...odds are pretty good you'll hear one of the bands utter the words that they're "Here to kick ass and take names"! Or maybe that's just our recollection...since the last time we saw a band live may have been when the White Stripes were still a duo before Jack White brought the fire back to Detroit with Third Man Pressing. Seriously, so cool. #kickinbass

Recipe by chef Ty Hatfield

Ingredients
8-10 pound whole striped bass
7-10 fresh bay leaves
1 lemon, sliced in 1/4 inch slices

Rinse fish and dry completely, making sure to remove any remaining scales. Place bay leaves and lemons in the cavity of the fish. Using butcher's string, tie the fish's body every 3 inches to keep the cavity closed and improve the integrity of the fish after it has cooked. Rub the fish with olive oil and season liberally with salt and pepper.

Place on a very hot and clean grill, and leave the fish to grill for 10-12 minutes. Carefully flip the fish to the other side to finish cooking. (Hint: if the fish is sticking to the grill, let it continue cooking until the skin releases).

Serve whole with additional lemon wedges and olive oil. Chimichurri also goes well with this dish. And so does a crisp white wine from Lenz Winery.

Grilled  Stuffed Whole Striped Bass

Grilled  Stuffed Whole Striped Bass

WTF Is A Crobbler

When you're crafting desserts cooked on coals, sometimes it leads to rather odd dish names...the crobbler is the most recent testament to that fact. When deciding what to make for dessert last Fall, we all agreed a seasonal fruit casserole dish sounded delicious. The debate then became whether were we making a cobbler or a crisp.

When we couldn't agree, and possibly fueled by a few bottles of wine, we landed on this Seasonal Berry "Crobbler". If the name takes off, we'll take our royalties in cast-iron. 

Recipe by chef Ty Hatfield

Ingredients
2 pounds firm, ripe peaches - halved, pitted and cut into 1/2-inch wedges*
2 cups fresh blueberries*
1/2 cup granulated sugar
2 tsp. fresh lemon juice
1 1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 stick plus 4 tbsp. cold unsalted butter, cubed

*may be replaced with whatever seasonal fruit you fancy

In advance:

In a large bowl, toss the peaches and blueberries with the granulated sugar and lemon juice. Transfer the mixture to an 8x11-inch baking dish.

In a food processor bowl, add the oats, flours, brown sugar, salt, butter, cinnamon, and nutmeg and pulse until the topping is crumbly.

Fireside:

Sprinkle the topping over the fruit and place uncovered on the grill for 1 hour (grill temperature will affect actual cook time, so keep an eye on it). For a crispy topping, cover with a lid and add hot coals atop for 10-15minutes until the top is golden brown and the fruit is bubbling. Alternatively, if you have layers of coals, you can also place the casserole uncovered on the bottom for the same affect (e.g. if using a chapa grill).

Let the crisp cool and serve with your choice of ice cream, whipped cream or creme anglaise.

Peach and Blueberry Crobbler

Peach and Blueberry Crobbler

It's Nothing to Lose Your Head Over

photo by  Nicole Franzen

Hey look, it's Spring! And while it's nothing to lose your head over, it's a great reason to try grilling head-on prawns.

This simple recipe was created by chef Ty Hatfield last September using locally-sourced prawns from Brawn Seafood on the North Fork.

Go simple with a squeeze of charred citrus before savoring, or try it with an adventurous Aioli.

Ingredients        

  • 12 head on prawns
  • 2 tbsp. kalamansi puree
  • ½ cup mayonnaise                                    
  • 1 clove garlic    

Kalamansi Aioli

Combine mayonnaise, kalamnsi puree (if unavailable, fresh lemon juice is a fine substitute), and shaved garlic clove using a microplane.

Prawns

Season prawns with neutral oil, salt, and pepper to taste and grill over moderate heat until cooked through, roughly 5-8 minutes depending on the heat level of your grill. Serve with aioli on the side.

#bonfirecookout