Recipes

Herb Crusted Standing Rib Roast
Serves 8
 
Ingredients:
1 each                  Bone in Prime Rib (4 to 5lbs)
½ cup                   Garlic (chopped)
3 tbs                     Rosemary (chopped)
3 tbs                     Parsley (chopped)
2 each                  Carrots (chopped)
1 each                  Onion (chopped)
3 stalks                Celery (chopped)
 
Method of Preparation:
 
Preheat Wolf Dual Fuel Range Oven on Convection Roast 400 .
Place carrot, onion and celery into roasting pan. Next, add 2 tsp olive oil and season with salt & pepper. Mix thoroughly.
Next, place rib roast on top of vegetable mixture.
Then brush with remaining oil and season with salt and pepper.
Pack the herbs on top of the roast, and place into preheated oven.
Insert Wolf Temperature Probe into center of roast and program the internal temperature to 140 . 
Once the roast is cooked, remove and let rest for 15 minutes.

 

 

Wolf Convection Roasted Turkey
Serves 12
 
Ingredients:
1 each                 Turkey 15-18#
3 tbs                    Olive Oil
3 sprigs               Rosemary (chopped)
4 cloves              Garlic (chopped)
2 tbs                   Salt
2 tbs                   Pepper
 
Method of Preparation:
Preheat Wolf Dual Fuel Range Oven to Convection Roast 400 .
Place turkey into roasting pan and brush with olive oil. 
Next; season thoroughly inside and out with salt and pepper.
Then top with chopped garlic and rosemary.
Place into Preheated oven, Insert Temperature probe into thickest part of Turkey and program the probe to 170 . 
 
Tips:
If serving more than 12 to 15 guests place a second turkey into the oven ant the same time, this will only increase your cooking time by 15 minutes

Pork Tenderloin in Puff Pastry
Serves 4
Convection Steam Oven
 
Ingredients:
1 each                  Pork Tenderloin (12 to 16 oz.)
1 each                  Puff Pastry Sheet
1 each                  Egg
2 tsp                    Kosher Salt
2 tsp                    Black Pepper
 
Method of Preparation:

1. Using a rolling pin, roll out the pastry sheet

2. Place the pork to one end of the pastry. Season with the salt and pepper

3. Roll the pastry around the loin tightly while tucking the ends under as you roll

4. Place the loin onto a baking sheet

5. In a small bowl, beat the egg and brush the pork loin

6. No need to preheat the convection steam oven

Spinach & Artichoke Dip
Yields 30 servings
 

Ingredients:
3 lb                    Cream Cheese
½ lb                   Mozzarella Shredded
¼ lb                   Parmesan Shredded
2 each                Onions – Diced
6 each                Garlic Cloves – Minced
4 tbs                   Extra Virgin Olive Oil
2 lbs                   Spinach Fresh
2 lbs                   Artichokes Canned
2 tbs                   Salt
1 tbs                   Pepper
 
Method of Preparation:


1.     Preheat large sauté pan on Wolf Cooktop on High
2.     Add Oil, onions and garlic, and Carmelize
3.     Add spinach to pan and wilt.
4.     Season with salt and pepper