Wolfgang Puck BDFR0060 - Manual (Page 24)

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D’ Ann’s Italian Wontons
6 - 8 servings
INGREDIENTS
6 ounces Sweet Italian sausage, casing removed
1/4 cup chopped onion
1/2 teaspoon garlic powder
Peanut oil
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1 package wonton wrappers
1 cup marinara sauce for dipping
METHOD
1 Preheat a large skillet over medium high heat. Add sausage and
using a wooden spoon, break it up into tiny pieces while cooking
through, about 5 minutes.
2 Drain the sausage to remove all of the fat, then add the onion, garlic
powder and sausage back to skillet and cook for 3 minutes. Remove
sausage mixture from skillet and add to a large bowl.
3 Preheat peanut oil in Deep Fryer to 350°.
4 Add mozzarella and parmesan cheese to sausage mixture. Mix well.
5 Place wonton wrapper in front of you like a diamond. Place 1
teaspoon of sausage and cheese mixture into the center.
6 Moisten fingers with water and dampen the edges of the wrapper,
starting at one corner and fold the wrapper over to make a triangle.
Press to seal. Bring the two points to the center of wonton over the
filling and press them together. Cover with a damp paper towel until
ready to fry.
7 Cook 3 wontons at a time in oil. Drain on a paper towel and serve
with marinara sauce for dipping.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
46
Salt Cod Fritters
Makes about 20 small fritters
INGREDIENTS
1 pound dried, boneless salt cod
2 cups milk
5 garlic cloves
2 bay leaves
5 sprigs fresh thyme
4 large russet potatoes, peeled
1 large onion, quartered
METHOD
1 Soak the dried cod in water for 18 – 24 hours, changing the water 3
times to remove the majority of the salt it is preserved in.
2 Drain the cod, rinse, and put in a stock pot.
3 Add the milk, 3 garlic cloves, bay leaves, thyme, and enough water to
cover by 1 inch. Bring to a gentle boil. Reduce heat to medium-low
and simmer for 20 minutes or until cod is tender.
4 In a separate sauce pan bring the potatoes covered in water to a
simmer. When potatoes are tender, drain off the water and set aside.
5 When the cod is tender, drain off the milk. Place the cod in the
chopper bowl of a food processor and pulse until roughly chopped.
6 Add the cooked potatoes to the chopper bowl with the cod. Add
onions, remaining garlic cloves, parsley, cilantro, pepper and eggs.
Pulse until combined but still chunky.
7 Preheat peanut oil in Deep Fryer to 365°.
8 Using a small ice cream scoop to shape mixture, carefully scoop and
place the fritters in the oil, turning once until browned on all sides
9 Remove and place on a platter lined with paper towels. Serve hot
with lemon wedges.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
1/2 cup fresh flat leaf parsley
1/2 cup fresh cilantro
2 large eggs
Fresh ground black pepper
Kosher salt, if needed
Peanut oil, for frying
Lemon wedges, for serving
HSN_DeepFryerManual 6/21/10 10:48 AM Page 45