Wolfgangs Asian Rib Sauce | Wolfgang Puck BEWK0030 specification

HSN_ElecWokmanual 2/28/08 12:58 PM Page 21

Wolfgang's Asian Rib Sauce

Makes 1 1/3 cup

INGREDIENTS

11/4 cups rice wine vinegar*

1cup honey

3/4 cup soy sauce 3/4 cup mirin*

2 scallions, chopped

1 teaspoon minced garlic

1 teaspoon fresh ginger, finely chopped 3/4 teaspoon crushed red pepper flakes

METHOD

1In a 4-cup enamel or stainless steel saucepan, combine all the ingredients and cook, over medium-high heat until syrupy, 50 to 60 minutes. Strain into a clean container and cool.

2Refrigerate, covered, and use as needed.

*Note Rice wine vinegar and mirin can be purchased in markets that carry Asian products.

Pineapple Cream Candy

Makes 1 pound

INGREDIENTS

2 cups sugar

1 cup brown sugar 1/2 cup heavy cream

1 cup crushed or pureed fresh pineapple

1 tablespoon unsalted butter

1 cup chopped, toasted, salted macadamia nuts

METHOD

1Line an 8-inch pan with aluminum foil and spray with non-stick spray. Set aside.

2Combine sugars, cream and pineapple in wok. Stir until sugars are moistened.

3Set the temperature probe of your Wok to "High" and bring sugars to a boil. Use a candy thermometer and bring mixture to 245 degrees. Turn off heat and add butter and nuts. Stir and pour out into prepared pan. Let cool. Remove from pan by grasping foil to lift candy out of pan. Remove foil. Cut candy into small squares. Can be stored airtight for up to 1 month.

Recipe Courtesy, Marian Getz, Wolfgang Puck Chef