Connect with us

Grilled Flatbread with Charred Shallots and Figs

Published

on

Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.

This recipe was really born out of finding something new to do with figs that I purchased on a whim, and a pizza making session the day before I made these flatbreads left me with a desire to keep rolling with grilling dough. I have made many variations of flatbread dough throughout the years, but they were all doughs specialized for a specific cuisine, so I was looking for a more all-purpose recipe here and decided to try one out I saw on Food52. The hallmark of this high hydration dough is the large amount of extra-virgin olive oil in it, which I hoped would make this a flavorful bread without the long fermentation time I normally use to achieve that goal.

The first rise for the dough to double in volume took just under and hour, and during that downtime, I put together a balsamic glaze to use as a finishing drizzle on the flatbreads. I had a very small bottle of balsamic vinegar in the cupboard, so I poured the entire contents into a saucepan and added a little brown sugar to it. I then let the mixture simmer over medium-low heat until it reduced by half and had a spoon-coating thickness. When done, I removed from the heat and set aside.

Once the initial rise was finished, I transferred the dough to a well floured cutting board (it was a very sticky dough), divided it into four, and then formed each of those pieces into a ball. I set the portioned dough on a parchment lined baking sheet, covered with a damp cloth, and let it start the second rise, which took about 30 minutes.

During this time, I got everything else together needed for the final flatbreads so I could assemble them very quickly while the bread was still hot and at its very best. After lighting the fire, I cut up my figs into somewhat thin slices and also halved and peeled six small shallots.

The grill was ready to go after twenty minutes of ignition time, and I began by grilled the shallots, which I did over direct heat, placing them cut side down and just letting them cook until well charred. At this point they were somewhat tender, but not fully, so to finish them off, I flipped them over and grilled them until second side was also charred, which took less time than the first since they were already more than partially cooked. Once done, I transferred the shallots to a cutting board, removed the root ends that were holding them together on the grill, and then cut them into thin slices.

The shallots cooked pretty quickly, which was a good thing because the fire was still blazing hot to grill the bread, and a hot fire makes for the best flatbreads. I've rolled out other flatbreads I've made before, but this dough was so soft and stretchy, I went with freeform hand stretching this time. I did as best I could to get the bread even throughout, but, like with pizza dough, it was hard not to have a little extra heft around the edges with the center being thinner.

Happy enough with my globular oval shape, I carefully put the dough over the fire and let it cook until it began to brown a bit. I then flipped it over and browned on the second side and by then the bread was mostly cooked through, so I just kept flipping and moving it as needed to get it across the finish line and add a little extra color too.

As soon as the bread was off the grill, I brushed it with olive oil and assembled the final dish. I started with a layer of arugula, which I ended up going heavier on with subsequent flatbreads for an increased peppery character. Next went on the slices of figs and strips of shallots followed by dollops of a soft goat cheese and a drizzle of balsamic glaze. After slicing it up, I dug in and ate it while still pretty hot.

My first taste was of the bread, which had a nice crunch and chew, although it was not as flavorful as dough I let ferment for many more hours at room temperature or days in the fridge. That lighter touch though meant the toppings were more prominent, and for me it was the sweet and fruity figs that served as the centerpiece. Although there wasn't one in every bite, their presence was lasting and was elevated by the tangy and sugary glaze and given savory contrasts by the cheese, arugula, and shallots. I consumed a couple slices of this first flatbread before moving on and cooking the rest—wanting each one to be as fresh as possible when served. All-in-all, this was a good reminder that I need to get figs back into the rotation more, and having written this post mainly as a nudge to myself, you may see at least one more recipe featuring this dual seasoned fruit on the site before the year is out.
Published on Thu Jun 3, 2021 by Joshua Bousel

Print Recipe

Yield 4 servings

Prep 15 Minutes
Inactive 1 Hour 30 Minutes
Cook 20 Minutes
Total 2 Hours 5 Minutes

Ingredients
For the Balsamic Glaze
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
 
For the Dough
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g)
 
For the Flatbread
6 small shallots, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
8oz fresh figs, thinly sliced
2 handfuls arugula (about 2 oz)
5oz soft goat cheese
Procedure
To make the balsamic glaze: Whisk together vinegar and sugar in a small saucepan set over medium heat. Bring to a boil, reduce heat to medium-low, and let simmer until reduced by half and thickened, about 10 minutes. Remove from heat and set aside.
To make the dough: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add water and oil and knead with dough hook on low speed until dough comes together. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Turn dough out onto a lightly floured work surface and cut into 4 even pieces. Roll each piece into a ball, transfer to a baking sheet lined with parchment paper, and cover with a damp cloth. Let rise at room temperature for 30 minutes more.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals evenly across charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shallots on grill, cut side down, and cook until well charred, about 5 minutes. Flip shallots over and continue to cook until well charred on second side, about 3 minutes more. Transfer shallots to a cutting board, remove root end, and cut into thin strips.
On a floured surface, stretch one piece of dough out into an oval roughly 1/8″ thick. Place dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a cutting board and brush with olive oil. Place 1/4 of the arugula on top followed by slices of figs and shallots. Spoon on dollops of goat cheese and drizzle with balsamic glaze. Cut into slices and serve immediately. Repeat with remaining dough and toppings.
Dough recipe from Food52.

You Might Also Like

barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Bread,Vegetarian

By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Flatbread with Charred Shallots and Figs
Sourced From: meatwave.com/recipes/grilled-flatbread-with-charred-shallots-and-figs-recipe
Published Date: 06/03/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/maple-plank-bacon-wrapped-meatloaf/

Continue Reading
Advertisement

foodblogs

For the Best July Yet, 8 Great Recipes for the Grill

Published

on

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

Get The Recipe »

Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

Get The Recipe »

Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

Get The Recipe »

Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

Get The Recipe »

Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

Get The Recipe »

Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

Get The Recipe »

Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

Get The Recipe »

Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/pork-belly-burnt-ends/

Continue Reading

Pork Belly Burnt Ends

Published

on

Okay, these turned out so insanely flavorful and rich. Found a 9lb. slab of pork belly at Wegmans in the Brooklyn Navy Yard and knew I had to try the recipe for burnt ends I saw on howtobbqright.com. I sliced the belly into 1.5" cubes and covered them in Dizzy Dust. Using a wire rack from a sheet pan we have in our kitchen, I smoked the cubes indirect 225°-250°F for about two and a half hours. I then transferred them to an aluminum pan and added brown sugar, butter and drizzled some honey. After two more hours at 250°F, I glazed them with a mixture of BBQ sauce, buffalo sauce, apple juice, apple sauce, peach preserves & Crystal hot sauce that I simmered on the stove until smooth. Once glazed, I threw the aluminum pan back on the egg for 10 more minutes to caramelize them.

Pork

By: joshpounds90
Title: Pork Belly Burnt Ends
Sourced From: eggheadforum.com/discussion/1228250/pork-belly-burnt-ends
Published Date: 07/07/21

Continue Reading

Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36

Published

on

[FTC Standard Disclosure] We received the BBQ UltraQ free of charge last year to review. I also use Amazon Affiliate links for products that I use and I receive a small commission for those. We received no other compensation for this post. 
We smoked a pair of briskets and pork butts on the gravity-fed Deep South Smokers during the 4th of July weekend.
Sliced brisket platter with meat from the point and flat. Loved our fire-roasted jalapeno potato salad. Served with Bush's Mixed Chili beans, Texas toast, and the Texas BBQ sauce from Ray Sheehan's Award-Winning BBQ Sauces and How to Use Them.
I have to be honest and admit that this is the least-good brisket I've made in two years. When I say least-good, it was still edible and better than most I've had at restaurants; it just wouldn't place in the top half at a BBQ competition. It was a little tight (not tough), not as juicy, and a bit underwhelming in flavor.
So why am I posting about it? Because sometimes, there is more to learn in failures than successes. The lesson I reiterated or confirmed this past weekend is this:  When making changes to your brisket (or pork, chicken, ribs) program, change only one thing at a time. I changed way too many variables to get meaningful data.

Changed the brand of beef due to availability issues.I used choice instead of prime beef due to availability issues.Changed 1 of my 2 brisket rubs.I did not inject the brisket at all.I did not give the brisket a 12-hour dry brine.Cooked the brisket whole instead of separated into the flat and point.The pork? Oh, it was fantastic, up to my usual standards – juicy, tender but not mushy, and flavorful.
The PrepPork ButtsTwo 9-lb pork butts from SwiftInjected with 2 cups quality apple juice and 2 tablespoons kosher saltWiped dry and then applied a thin coat of peanut oilSeasoned heavily with Cimarron Docs. Usually, I save that rub for ribs, but it is getting dated, so I need to use it up.Covered and placed in the fridge until going on the smoker 5 hours later.BrisketsTwo 15-lb Chairman Reserve briskets Trimmed whole, wiped dry, and lightly coated with peanut oil.Seasoned with a layer of my NMT Beef Rib v.2 and a heavier layer of Dead End BBQ brisket rub.Covered and placed in the fridge until going on the smoker 4 hours later.Note, this was USDA choice. "Premium" is NOT a grade, nor is it a pseudonym for USDA prime. I hear that misconception a good bit.
Both briskets ready to be covered and placed on refrigeration. I like to keep my smoking meats cold until the last possible minute because meat takes smoke better at temps below 120-140°f, and I want them to stay in that smoke zone as long as possible during the cook.
Briskets and butts ready to go on the smoker in the wee hours.

The Smoker SetupI used the Deep South Smokers GC36, which is a gravity-fed smoker. I love this cooker for its size, even cooking temperatures, and moist cooking environment. It is called gravity-fed because the charcoal is in a narrow stack in a chute on the right, and it is self-fueling as the coal burns at the bottom of the chute. 
I prefer to set up my cookers by the light of day. That way, when it is time to light up in the middle of the night, it's just a quick task. You can see the charcoal hatch door is open on the upper right side.
Looking down at the top of the charcoal chute. For this cook, I was using Frontier lump charcoal. I handpick the pieces of lump charcoal because 1) small bits block airflow and 2) too long pieces can "bridge" in the chute, keeping the rest of the coal from dropping down.
I used pecan chunks for my smoke wood. I took pecan split logs and cut them into thirds using an old miter saw as my chop saw.
This was my first time using the Pit Viper on this big smoker, and it held up to the challenge. It got the grill up to temp quickly and recovered temperatures. 
The BBQ Guru Ultra Q is the brains behind the Pit Viper. This continually compares the cooking temperature to the temperature that I set. If the cooking temp is less than the set temp, it blows the fan more to stoke the fire.
All ready to light it up.
I often get questions about this gravity-fed smoker and how it works, so I videoed a "nickel tour" of the Deep South Smokers GC36.

The CookSince this isn't a recipe post, I think the easiest way to lay out the cook is to show it in timeline form.12 am – Lit the pit using a propane gas torch through the fire pit door. Had the UltraQ set for 250°f. I went inside and used the app on my phone to watch the temps steadily rise up.2 am – Placed the butts and briskets in the smoker on the 1st and 3rd racks. I spritzed them all with plain apple juice to get them damp since the smoke has an affinity for moisture2 am – 9am – Spritzed meats with apple juice and replenished the smoke wood.9 am – I wrap based on color, typically when the meat is an internal temperature of 160-170° and about 6 hours into the cook. This depends on the type of cooker, meat, rub, and all kinds of variables.Pork butts were an internal temperature of 165°f AND had the color that I wanted, so I wrapped them. I used more rub, Parkay, and Stubbs Mopping Sauce in the wrap.Briskets were 170 and 165°f but not as dark as I would like. I decided to go ahead and wrap the briskets because I was concerned about moisture since they were not Prime beef and not injected. I used beef stock and dried minced onion in the warp.2pm The butts had reached an internal temperature of 203-5°f and were tender, so we pulled them to rest. I poured a pot of boiling water in the lowest steam pan to preheat a Cambro UPC300 hotbox. I put the wrapped butts into the Cambro to rest.The briskets were still tight, so I used the UltraQ to raise the cooking temperature to 275°f. I normally cook my briskets at 290°f, so this was well within my limits.4pmFinished the pork buttsI put a fresh chunk of wood in the firebox to get smoke going again. That's one thing I love about the gravity-fed smoker; it is easy to dose the smoke as you need it.I took the butts out of their foil wrap and put each of them, still on their rack, into a half-sized steam pan. I glazed the butts with Blues Hog BBQ sauce cut with apple juice to make it thinner.I put the butts in the smoker for 15 minutes to set the sauce and get one last kiss of smoke. Donnie Bray (2014 KCBS Team of the Year Pitmaster) told me that the last thing you put on your BBQ is the first thing you taste. Pork is done at this point.Briskets still not ready.5pmPulled one brisket and rested it in a preheated Cambro. The other brisket still wasn't ready. The internal temperature was still in the low 190s, and the flat was still tight in several places.6pmPulled the second brisket to rest.7pmRemoved the briskets from the Cambro. Drained the jus from the foil wrap into a fat & grease separator to get just the beef stock. Placed the briskets back into the smoker to reset the crust (the foil makes it mushy), which takes about 15 minutes.Sliced the brisket and placed it into half-sized steam pans, and then poured the warm, strained beef jus over the brisket.
Just before adding 46 pounds of cold meat, I bumped up the cooking temperature to not have to recover as much once I loaded it.
The slide-out racks make it easy to check the brisket and butts, as well as spritzing.
Wrapping the pork butts. I can smoke without foil, but it sure makes it more forgiving. The wrap preserves color, retains moisture, and lets you add another layer of flavors.
I have to run the meat probe wires through the door because the right angles of the probes make it impossible to pass the probe leads through the 1" pass-throughs.

Looked down at the charcoal chute, you can see how much the coal has cooked down over the previous 9 hours.
Brisket coming out of the wrap.
While the brisket is wrapped with foil, the bark gets soft. Putting the naked brisket back on helps reset that crust in about 15 minutes. Butcher paper is a compromise for the foil that won't make the crust as soft and lets more smoke in.
Pork butt after finishing cooking.

One of the briskets after finishing cooking.

The ResultsThe pork turned out as good as always – tender, juicy, smoky, and flavorful.

I knew these butts were going to be good when I went to take them out of the smoker because they had that tell-tale wiggle.

To process our pork butts, we wear cotton gloves under food gloves to provide heat protection but leave finger dexterity intact. I have bear claws, meat racks, and even a drill attachment, but we find hands work the best. We dress it with just a few splashes of my Olde Virden's Carolina-Style Vinegar Sauce to add flavor. We let our guests choose their BBQ sauce if any. 

The briskets were fine. They just weren't my usual "Oh my gosh, these are so good!" 

Sliced and ready to go into steam pans with warm beef jus. Brisket starts drying out fast so I like to get them into the drink ASAP. 

We cooked these on Saturday but to reheat them for Independence Day, I put these slices in beef jus in a skillet over med-low heat.
SummaryDespite my whining about the brisket (haha), this was a fantastic meal. A few slices of lean flat and a nice "chonk" of the luscious point. But the point stands, when making changes to your BBQ processes, change just one or two variables at a time. 
Sliced smoked brisket with my fire-roasted jalapeno/garlic mashed potatoes, mixed chili beans, pickles, and Texas toast. 
The BBQ sauce is on the side, where it should be for brisket. We like using the Texas BBQ Sauce recipe from Ray Sheehan's Award-Winning BBQ Sauces and How to Use them.

By: Chris
Title: Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36
Sourced From: www.nibblemethis.com/2021/07/smoke-brisket-and-pork-butt-cook-on.html
Published Date: 07/05/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/greek-lamb-chops/

Continue Reading

Trending

%d bloggers like this: