Roast It On an Open Fire

on January 27, 2009 at 11:22 PM, updated January 14, 2010 at 4:04 PM

Fire up the chimney and get some use out of your patio this winter with these warming recipes.

Fire-Grilled Brie and Apple Baguette Sandwich

This recipe can double as an appetizer for a crowd after a good, old-fashioned snowball fight. The warm apples and brie suggest a lusciousness that can only be matched by the garlic butter dripping off the bread.


Serves 4
Two baguettes, split open and lightly toasted
2 apples of mixed variety, washed and sliced thin
1/2 pound brie, cut into slices
1/2 stick butter, melted
2 garlic cloves, minced

1. Add garlic to butter and spread on the inside of the baguettes. Top with apple slices and brie.
2. Cut sandwiches in half crosswise. Wrap each piece in heavy aluminum foil.
3. Grill on grate in fireplace until hot and melty, about 10 minutes.

Prosciutto-Wrapped Pork Tenderloin with Mustard Bourbon Sauce

There never can be too much of a good thing when it comes to pork. In this case, a layer of prosciutto prevents the tenderloin from drying out and adds a smoky, salty flavor.

Serves 4

Two pork tenderloins (about 1 pound each)
16 slices of prosciutto
Salt and pepper
Nonstick cooking spray

For the marinade
1 cup white wine
1 garlic clove, peeled and minced
Salt and pepper
1 tablespoon Dijon mustard
1/2 teaspoon dry rubbed sage

1. Mix marinade ingredients and let tenderloin marinade overnight.
2. Remove tenderloin from marinade and dry off with paper towel. Season liberally with pepper and lightly with salt. Wrap prosciutto around pork so it is covered.
3. Heat outdoor fireplace with your choice of hard woods and wood shavings. Wait for the fire to die down to a high smolder.
4. Spray wrapped tenderloins with cooking spray and carefully set them on the cooking grate. Cook about 5 minute before turning. Check the internal temperature of the pork. Keep turning at 5 minute intervals until the internal temperature reaches 125 degrees.
5. Remove from the chiminea and finish off either on a standard grill or in an oven heated to 450 degrees until the pork's internal temperature reaches 160 degrees.
6. Cool about 5-10 minutes before slicing. Serve with mustard bourbon sauce.

Mustard Bourbon Sauce
1 onion, peeled and chopped fine
4 garlic cloves, peeled and minced
Salt and pepper, to taste
1 tablespoon olive oil
1/4 cup chicken stock
/4 cup bourbon
1/2 cup Dijon mustard

1. Saute garlic and onion with salt and pepper in olive oil. When onion has softened, remove pan from heat.
2. Add chicken stock. Add bourbon very carefully -- it is flammable. If it ignites, place a pan lid on top and set away from an open flame.
3. Place back on heat and simmer 4 minutes until alcohol evaporates. Whisk in mustard. Season to taste with salt and pepper if needed.

Roasted Pears with Caramel Sauce
In this quick and elegant spin on poached pears, the pears caramelize in their own juices.

Serves 4
4 firm yet slightly ripe pears,
such as D'Anjou
4 teaspoons butter
4 teaspoons cinnamon
4 grates fresh nutmeg
1. Cut pears lengthwise and remove seeds with a melon baller. Fill one half of each pear with butter and spices. Top with other halves. Wrap each pear in foil.
2. Place on grate in fireplace and cook over medium-low heat. Roast 20 minutes, until soft.
3. Serve with warm caramel sauce.

Caramel Sauce
2 cups sugar
3/4 cup butter
2 cups heavy cream
Pinch salt
1 teaspoon vanilla

Heat first four ingredients in a large Dutch oven over medium heat, stirring constantly until sugar has melted.

Reduce heat slightly and simmer until caramel colored.

Add vanilla.

Quick Winter 'Clambake'
Winter doesn't mean we can't enjoy a festive clambake. Mussels can be harvested all year round, so you don't need to wait for suntan season to try this easy crowd pleaser.

Serves 4
2 pounds chorizo or linguica sausage, cut into 1-inch pieces
12 small new potatoes, scrubbed clean
Three pounds mussels, debearded and scrubbed
Two ears corn, broken in half
1 stick butter, cut into four pieces
1 cup white wine
Aluminum foil

1. Parboil sausage to remove fat and cook through. Drain and rinse quickly. Microwave potatoes in paper towel on high 8-10 minutes, until knife-tender.

2. Make four individual serving packets. Using double layers of aluminum foil, add some mussels, one ear of corn, some sausage, three potatoes, one piece of butter and 1/4 cup of white wine. Seal well.

3. Place on cooking grate above a smoldering fire. Cook until mussels open -- about 10-15 minutes, depending on how hot the fire is.