W O L F STEAMER MODULE R E C I P E S
S L O W- C O O K E D SAUCEY SPARE RIBS
Makes 4 servings
Ingredients:
1 cup (240 ml) barbecue sauce
1 tsp (3 g) fresh ground black pepper
1/2 tsp (2 g) ground allspice
1/2 tsp (2 g) onion powder
1 rack of pork spare ribs
Mix barbecue sauce, pepper, allspice and onion powder together. Cut rib rack in half. Place ribs on 24" (610) piece of heavy plastic wrap. Coat ribs with half of the sauce on each side and wrap in plastic wrap. Wrap ribs again in heavy plastic wrap, then in
Note: To make a great barbecue sauce from the juices that are in the plastic/foil packet, place them in a saute pan along with 1 cup (240 ml) barbecue sauce and reduce until thick. You can also char the ribs on a grill, coating them with the barbecue sauce.
Dimensions in parentheses are in millimeters unless otherwise specified.
A RO M AT I C POACHED FISH
Makes 2 servings
Ingredients:
1carrot, cut into 1/2" (13) slices
4bay leaves
6sprigs fresh thyme
1stalk celery, cut into 1/2" (13) slices
5peppercorns
1cup (240 ml) white wine
Place 15 cups (3.5 L) water into the steamer basin. Heat the Wolf steamer module at 200˚F (95˚C), covered with the glass lid. Place perfo- rated insert pan in steamer. Add all ingredi- ents. Cover with the glass lid. Cook until the fish is tender, 10 to 15 minutes, depending on the thickness of the fish. Remove the insert pan and carefully remove the fish.
A RO M AT I C ROOM FRESHENER
Ingredients:
Fresh herbs
Citrus slices
Bay leaves
Pour 10 cups (2.4 L) water into the steamer basin. Add herbs, citrus slices and/or bay leaves. Heat the Wolf steamer module at HIGH. Steam for 5 to 10 minutes. If desired, turn heat down to 200˚F (95˚C) and leave in for 2 to 3 hours more.
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