Steven Raichlen's Project Fire

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Delivering both heat and taste, wood smoke contains more than a thousand flavor-producing compounds. From wood-grilled bruschetta with fire-blistered tomatoes to swordfish with raisin chimichurri and magisterial sear and slide beef tomahawks, today’s show brings you the primal campfire pleasure of grilling over a wood fire. Tomato & ricotta bruschetta, swordfish steaks, beef tomahawks with béarnaise butter.

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