i need a recipe that i don't need a stove for?
Spinach, Orange, and Almond Salad Recipe adapted from Emeril Lagasse, Emeril's Potluck, William Morrow and Company Publishers, 2004 Show: Emeril Live Episode: Hungry for Hip Hop 1/4 cup plus 2 tablespoons sugar 1 tablespoon water 1/2 cup sliced almonds 4 oranges 1/4 cup Champagne or white wine vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon orange zest 1/4 teaspoon salt, plus more for seasoning salad 1/8 teaspoon cayenne pepper 10 ounces baby spinach (6 cups), washed and dried 1 cup thinly sliced celery 1/2 cup thinly sliced red onions Freshly ground black pepper Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set asideCombine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutesAdd the almonds and stir to coatContinue cooking until the almonds are fragrant and golden brown, about 1 minuteTransfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a timeWorking over a bowl to catch the juices, cut in between the membranes to release the segmentsReserve the segments in a separate bowlCombine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blendTransfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onionsCover with plastic wrap and refrigerate until ready to serve When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the saladDrizzle the dressing over the salad and season with salt and black pepper, to tasteToss to coat evenly and serve immediately
Yes; the wood goes with the lava rocksIt's probably too late to soak the wood; it smokes more when you do soIf the wood chips burn off, just add more; they don't change the temperature all that much Enjoy!
The chips should have been soaked ahead of time so they don't just combust but smoke slowlyUsually their is a tray or something so that you can easily reload the chips without cleaning the lava all the time In a pinch an old aluminum pie tray can be used.
