inthekitchen
Matt Withoos The Wood Tavern Sharing plates can be found at every turn these days . Chef Matt uses The Wood Tavern ’ s kitchen assets to infuse smoke and fire into dishes with delightful campfire flavour . Smoked olives accented with herbaceous oil are addictive bites . Smoked trout tops a simple cream cheese dip for maximum effect paired with scratch made potato chips . These crisps are so perfect , they may forever ruin us for store bought varieties . Shrimp , grilled over wood fire yield a wonderful char , but grilling them on a gas barbeque works well too .
Smoked Olives
INGREDIENTS Olive Mixture 1 / 2 cup Kalamata olives 1 / 2 cup Cerignola red olives 1 / 2 cup Castelvetrano green olives 1 / 2 cup Apple wood smoker chips
METHOD 1 . Drain all the olives and dry over night ( they won ’ t infuse with smoke if they are wet ) 2 . Mix the olives together and place in a perforated pan . 3 . Turn the smoker on and set to 225 ° F 4 . Let the box fill with smoke for 15 minutes . 5 . Place the olives in the smoker and cook for one hour . 6 . Once they are smoked lightly sauté in olive oil till warm and serve immediately .
Yield 6-8 servings
ciao ! / dec / jan / two thousand twenty-two 41