Wolf’s Kitchen Recipes
8/21 - Pork Chops in Mushroom Sauce
Rinse and rehydrate dried mushrooms (about 1 cup hot water) and blend with 1 Tbsp Soy Sauce, 1 Tbsp Veggie Buillon base and dash of Worcestershire.
Heat Oil and Butter in pan, sear Pork Chops with salt and pepper on both sides and remove from pan.
In the same pan cook the chopped Onions, Shallots, and Crimini mushrooms until tender. Add Rosemary and Thyme. Add the blended mushroom sauce and Heavy Cream.
Return Pork Chops to pan, cover with sauce and heat through to 155. Serve with Parsley garnish.
2/1 - Chicken Lemongrass Fettucini
Saute Garlic in Butter, add Flour to create a garlic Roux. Continue to cook down for 5 minutes with Thai chilies before adding Milk. Whisk in Heavy Cream and at least 3 Tbsps Lemongrass puree. Finish with Soy and Fish Sauces.
Grill, bake, or cook off Chicken Breast in a cast-iron skillet. Season with salt/pepper and slice after resting.
Cook Fettucini in heavily salted water according to instructions.
Toss noodles in the Lemongrass cream sauce and top with Chicken, Cilantro, and crushed Peanuts.
1/12 - Ultimate California Roll
For the Scallop Sauce:
Cook the short grain Rice according to instructions on the bag. When Rice is finished add 25% of the Sushi-zu vinegar by volume and allow to cool to room temperature.
Boil crab legs and scallops separately, about 4 minutes each
Blend Scallop Sauce together, adjusting Mayo to desired consistency
Clean Crab Legs and mix with remaining Scallops
Inside of roll: Crab/Scallop Mix, Avocado, Cucumber
Outside of roll: Scallop Sauce, Sesame Seeds, Edamame for garnish
Slice roll into 8 pieces and serve with Gari and Wasabi.
7/26 - Surf and Turf Uramaki
For the marinade:
For the Spicy Mayo:
Preheat oven to 425 degrees while marinating the Steak in the fridge for at least 20 minutes.
Cook the short grain Rice according to instructions on the bag. When Rice is finished add 25% of the Sushi-zu vinegar by volume and allow to cool to room temperature.
Slice/prepare the Mushrooms, Jalapeno, Scallions, and Avocado. Set aside.
When Steak is ready to cook, preheat cast-iron skillet and sear for about 2 minute on each side. Add Mushrooms to skillet and transfer to oven for about 8-10 minutes depending on desired doneness.
Slice Salmon and (rested) Steak and assemble your roll with the rice on the outside.
Inside of roll: Steak, Mushrooms, Avocado, Scallions, Jalapeno
Outside of roll: Salmon, Spicy Mayo, and Unagi Sauce
Slice roll into 8 pieces and serve with Gari and Wasabi.
7/19 - Pasta Bolognese
Score Tomatoes and boil in salted water for 1 minute, remove and shock in ice water. Peel skins.
Quarter the tomatoes and sauté with Shallots and Garlic; reserve as many tomatoes as you want chunks and remove the rest. Blend with Olive Oil, Salt, Pepper, and Fresh Herbs.
Cook Ground Beef in the same pan with Zucchini, add the blended sauce and Tomato Paste.
Spoon the Bolognese over Penne Pasta and top with the cheese of your choice and extra Olive Oil.
7/13 - Gyudon
Rinse short grain Rice and add equal parts water, cook until water is fully absorbed.
Thinly slice Beef and Onion.
While sautéing Onion in Vegetable Oil, mix the Miso Packet according to instructions and strain. Deglaze the sauté pan with miso mix and add Brown Sugar and Soy Sauce (optionally Sambal). Add Beef and simmer until beef is cooked to your desired done-ness.
Cover finished rice with as much Beef/Onion as desired, top with Poached Egg.
6/22 - Bulgogi Burgers
Combine the following into a mixing bowl: Beef, Soy Sauce, Sesame Oil, Gochujang, Scallions, Ginger, Garlic, and Maple Syrup. Form into hamburger patties and sear on grill/cast iron.
For the sauce, combine ½ cup Mayonnaise and 1 Tbsp Gochujang with another Tsp of Maple syrup.
Toast buns and assemble burgers with Bun, Lettuce, Mayo sauce and drained Kimchi.
6/15 - Dumpling Pozole Verde
For the broth:
For the dumplings:
For toppings:
Bring Chicken breasts to a simmer in enough Chicken Stock to cover the chicken, de-husked Tomatillos, Jalapenos, Garlic cloves, and Onion. Simmer until Chicken temps at 165 degrees. Remove chicken and blend stock with cilantro; reserve.
Finely shred cooled chicken, combine with thinly sliced Napa, Shiitake, Garlic, and Scallions. Add a small scoop of the mixture to each Potsticker wrapper, line one half of the edge with water, fold in half and pinch together.
Heat a tall skillet to medium high heat, brown bottom of dumplings in enough oil to coat the pan. Flip and carefully add water to pan, cover immediately and steam for 3 more minutes.
Add blended stock and hominy to pan, simmer until heated through. Serve with any amount of toppings that you enjoy!
6/8 - Jackfruit Adobo Guava
Heat Oil in a deep pan and saute the thinly sliced Garlic until golden-brown. Remove contents and reserve half of the garlic, use the rest to prep the Garlic Rice.
Use the same pan to braise the Jackfruit and diced Guava fruit. Toast Bay leaves and Peppercorns in the oil until fragrant. Add Soy, Vinegar, Guava juice, Calamansi Extract, and reserved Garlic. Cover and simmer for 15 minutes.
Remove lid and reduce the liquid down to pan sauce. Serve with Garlic Rice and Poached Egg (optional)
5/3 - Enchiladas Verdes
Preheat oven to 375 degrees Farenheit. Bring Chicken breasts to a simmer in enough Chicken Stock to cover the chicken, de-husked Tomatillos, Jalapenos, Garlic cloves, and Onion. Simmer until Chicken temps at 165 degrees.
Remove Chicken from broth and blend the remaining mixture with the Mexican Crema to make the Enchilada Verde sauce. Set aside to cool and shred the Chicken with forks.
Blend the Chipotle/Adobo sauce and mix with Chicken and Monterrey Jack cheese. Fill flour tortillas with the mix.
Pour half the Verde sauce into a glass pan and place folded Tortillas seam-side down. Pour rest of sauce on top with any leftover cheese and bake until cheese is melted (about 15 minutes). Garnish with leftover Cilantro.
4/27 - Salmon Sushi
Cure Salmon filet for 10 minutes with generous amount of salt, wash and pat dry with paper towel. Remove skin and slice against the grain, creating ¼“ strips.
Quarter the cucumber and cut to the length of the Nori. Remove seeds. Cut into thin strips.
Salmon Uramaki: Apply sushi rice to rough side of Nori, sprinkle Sesame Seeds and flip Nori over. Add salmon, avocado, and cucumber to inside of roll, and fold roll over itself on your plastic-wrapped Bamboo mat. Slice into 8 pieces.
Hosomaki Rolls (6 pieces)
Abokado roll: Nori, sushi rice, avocado slices
Kappa roll: Nori, sushi rice, cucumber strips
Sake roll: Nori, sushi rice, cucumber, salmon
4/26 - Guacamole
Mash Avocados, remove seeds/juice and dice Romas, finely mince Cilantro and Garlic, fold everything together with spatula