Marinate the scallops in the Soy Ginger Marinade for about 15 minutes.
For the smoking process close the chimney valve and the oven door. Once the oven is smoking, remove the scallops from the marinade and place them on a baking grill on top of a flat pan (to collect the dripping moist). We do have a special grill rack for Piccolo with dripping tray. Place in the oven, close the door again and smoke for 10 minutes. Remove the scallops from the smoke and set aside. Add a log to revive the fire, leave door open to get the smoke out. Put the melted butter in a large sauté pan and put it in the oven. Once the butter begins to brown, add scallops to the pan. Cook for about 2-3 minutes per side, or until the scallops are nicely caramelised. Serve immediately. Garnish with toasted sesame seeds if you like. Serve the very tasty scallops on seaweed or green salad. 
In a medium bowl, mix the cream, chopped shallots and ginger, pecorino, wine and some salt and pepper.
Place the seafood in a round (clay) pot that fits in the Piccolo, and pour the cream sauce over the seafood. Put the lid or aluminium foil on the pot and place it in the middle of the oven. Make sure the pot with lid can turn freely. Check after about 20 minutes, cook until the cream sauce begins to bubble and the seafood turns opaque. Top with crispy toasted bred dices (if you like you can rub the roasted bread with garlic before cutting it). This yummy creamy seafood dish is excellent on its own with the toasted bread dices , or it can be served as a sauce over pasta. 
Peel and split the prawns, and put them in a medium bowl.
Add the jalapeños, garlic, half of the parsley, chicken stock and the olive oil to the bowl and gently toss together to coat the prawns. Let the mixture marinate for around 1 hour. Drain the prawns and put them in a cast iron or clay oven dish, and sprinkle some olive oil. Put in the oven for about 3 to 7 minutes, depending on the size of the prawns. They should look nicely coloured but should not become dry. It comes out even better if you pre-heat the cast iron pan before putting the prawns in. In a pre-heated cast iron pan the cooking time is shorter, 2 - 5 minutes. Serve this sizzling seafood dish with some fresh baked ciabatta bread, or over (fresh) tagliatelle pasta. 
Cook with really few and small flames, and with door and chimney closed for a nice
smokey flavour. Prepare the marinade: put all ingredients in a blender and blend until smooth. Rub the marinade over the surface of the ribs, coating them completely. Wrap and refrigerate the ribs for at least 12 hours. Remove from the refrigerator at least 1 hour in advance of cooking. Place the ribs in a cast iron dish covered with alu foil and cook until the rib bones protrude about 3 cm. from the meat, after about 90 - 120 minutes. Remove the ribs from the oven, drizzle again with some barbecue sauce, add some small logs to the fire, and put the ribs back in the oven (without the alu foil this time) for three to four minutes until caramelised and hot. Season with sea salt and serve with your choice of salads and a cold beer! These baby back ribs garner compliments every time you make them. Smoked and roasted, they embody all the qualities you look for in a perfect rack of ribs. 
Chop the fresh rosemary and garlic finely, and mix it with 50cc olive oil and salt and pepper.
With a small, sharp pointy knife slit into the roast up to the bone, turn the knife around a little bit, and poor some of the oil mix against the knife so it gets into the roast. Repeat in different spots of the roast. Then poor the remaining mix on the roast and rub it all around, together with some extra salt and pepper. Put the roast in a round (cast iron) oven dish, put half a cup of water on the bottom of the dish, cover with alu wrap and put in the oven for about 45 minutes. Keep the fire alive. Meanwhile peel and wash potatoes, dice them into 2 cm pieces, and boil in lightly salted water for max. 10 minutes. After 45 minutes take the dish out the oven, add the potatoes, add salt, pepper and a sprinkle of olive oil or some butter to the dish around the roast, cover again with aluminium and put back in the oven for 10 minutes. Finally, take the alu foil of and put back in the oven to let it get a nice colour. Don't let it dry too much. Serve with a nice fresh garden salad. Lamb will never taste the same again now that you have Piccolo! |