Chef Ronnie Woo

I am the Owner & Executive Chef at The Delicious Cook. I like puppies, long walks on the beach, and stuffing my face with food. Below are some of my recipes, random pictures, and other fun things. Find me on Twitter, Facebook, and Instagram.

Spinach, Chicken, & Veal Meatballs with Cashew Pesto & Bucatini
Meatballs:
2 cups of packed baby spinach, chopped
1 tablespoon of olive oil
1 pound of ground chicken
1 pound of ground veal
½ cup of ricotta cheese
½ cup of breadcrumbs
½ cup of milk
½ cup of Parmigiano-Reggiano, grated
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 tablespoons of Worcestershire sauce
2 tablespoons of brown sugar
1 egg
5-finger pinch of kosher salt
5-finger pinch of freshly ground black pepper

Cashew Pesto:
2 cups of packed fresh basil leaves
3 cloves of garlic, roasted
¼ cup of cashews
½ cup of Parmigiano-Reggiano, grated
2/3 cup of extra virgin olive oil
¼ cup of filtered water
Kosher salt
Freshly ground black pepper

1 pound of Bucatini, or your favorite pasta
Extra virgin olive oil

Instructions:
1.     Preheat oven to 400 degrees.
2.     In a large skillet, sauté the spinach with a tablespoon of olive oil over medium-high heat for 3-4 minutes, until wilted and tender.
3.     To make the meatballs, add all of the meatball ingredients into a large mixing bowl and, using your hands, gently mix until the ingredients are just combined.
4.     Line a baking sheet with aluminum foil and gently roll meatball mixture into 1.5-inch balls. If the mixture is too loose, add some more breadcrumbs.
5.     Bake the meatballs for 22-24 minutes, until cooked all the way through. Then switch the oven to broiler and broil on high for about 4-5 minutes until the meatballs are nice and browned on top.
6.     In the meantime, make the cashew pesto by blending all the ingredients in a blender, until smooth.
7.     Cook the bucatini (pasta) al dente, according to box instructions. Reserving some pasta water.
8.     Gently toss the pasta with the cashew pesto and top with the meatballs. Drizzle with olive oil, serve & enjoy!

Spinach, Chicken, & Veal Meatballs with Cashew Pesto & Bucatini

Meatballs:

2 cups of packed baby spinach, chopped

1 tablespoon of olive oil

1 pound of ground chicken

1 pound of ground veal

½ cup of ricotta cheese

½ cup of breadcrumbs

½ cup of milk

½ cup of Parmigiano-Reggiano, grated

1 tablespoon of garlic powder

1 tablespoon of onion powder

2 tablespoons of Worcestershire sauce

2 tablespoons of brown sugar

1 egg

5-finger pinch of kosher salt

5-finger pinch of freshly ground black pepper

Cashew Pesto:

2 cups of packed fresh basil leaves

3 cloves of garlic, roasted

¼ cup of cashews

½ cup of Parmigiano-Reggiano, grated

2/3 cup of extra virgin olive oil

¼ cup of filtered water

Kosher salt

Freshly ground black pepper

1 pound of Bucatini, or your favorite pasta

Extra virgin olive oil

Instructions:

1.     Preheat oven to 400 degrees.

2.     In a large skillet, sauté the spinach with a tablespoon of olive oil over medium-high heat for 3-4 minutes, until wilted and tender.

3.     To make the meatballs, add all of the meatball ingredients into a large mixing bowl and, using your hands, gently mix until the ingredients are just combined.

4.     Line a baking sheet with aluminum foil and gently roll meatball mixture into 1.5-inch balls. If the mixture is too loose, add some more breadcrumbs.

5.     Bake the meatballs for 22-24 minutes, until cooked all the way through. Then switch the oven to broiler and broil on high for about 4-5 minutes until the meatballs are nice and browned on top.

6.     In the meantime, make the cashew pesto by blending all the ingredients in a blender, until smooth.

7.     Cook the bucatini (pasta) al dente, according to box instructions. Reserving some pasta water.

8.     Gently toss the pasta with the cashew pesto and top with the meatballs. Drizzle with olive oil, serve & enjoy!

Holy crap. Have you ever seen a Teddy Graham sunbathing? Sorry not sorry, Mr. Teddy Graham, but now I have to eat you… along with your cute little beach towel. #pottedicecream #silly #teddygraham #fun #sunbathing #cute #sorrynotsorry #beachscene #icecream
Behind the scenes at my @bellomag photoshoot with @alekandsteph @rikkironae @lesliealejandro Can’t wait to see the final shots and excited to eat a burger after this! LOL #bellomag #photoshoot #chef #food #applepie #delicious #fun
Beach Volleyball… Now that’s what I call Sunday Funday! “Serve’s” up! Hahaha! #beach #volleyball #sundayfunday #sunshine #weekend #spf #heat #sun #fun
Cinnamon Sugar Churro with Milk Horchata Soft Serve and Salted Caramel Drizzle. Sooooo good! Thank you, MB Post! #churro #horchata #caramel #sweet #satisfying #delicious #manhattanbeach #dessert #eat
Roasted Garlic Edamame Hummus
2-5 gloves of garlic, depending on how much garlic you prefer
¼ cup of extra virgin oil, plus extra
1½ cup of shelled edamame, cooked
¼ cup of tahini paste (or tahini sauce)
1 tablespoons of lemon (or lime) juice
4-finger pinch of kosher salt
4-finger pinch of freshly ground black pepper

Instructions:
1.     Preheat oven to 400 degrees. Wrap the peeled garlic cloves and a drizzle of olive oil in aluminum foil and roast for 10-12 minutes, until soft and fragrant.
2.     In a food processor, combine the roasted garlic, olive oil, edamame beans, tahini, lemon juice, salt, and pepper. Process until smooth (or chunkier, if that’s how you like it). Serve with a drizzle of olive oil and a side of pita chips or cucumbers and enjoy!
Picked up a couple pounds of these precious beauties at Santa Monica Seafood. Gonna sauté them up with some butter and garlic and BLAM! Perfection. Looks like Frida might want one too… Lol! #chef #santabarbara #spotprawns #delicious #skrimps #fresh #seafood #thebiggerthebetter #getinmybelly
It worked its magic on the people in the back and it’s about to do the same to the people in the front. Thank you, Crock Pot Hook Up. I mean even the O’s have hooked up… #wtf #crockpot #hookup #magical #crockpotmatchmaking #kindafunny
This Monday does not suck! Celebrating our one-year anniversary at the beautiful Carneros Inn in Napa!   
#celebrate #carnerosinn #napa #workhard #enjoylife #love #life #chef #sun #pool #relax #lucky #MondayFunday
Cucumber Lime Rosemary Vodka Mojito
½ large lime, quartered
6 thin slices of cucumber
1 sprig of fresh rosemary, plus 1 sprig for garnish
2 tablespoons of sugar
2.5 ounces of good quality vodka
Ice
Club soda
Instructions:
1.     In a large glass, muddle the lime, cucumber slices, rosemary, and sugar until the limes and cucumbers have released all of their juices and the sugar has dissolved.  
2.     Add the vodka and then fill up the glass with ice.
3.     Top the glass with club soda. Give the cocktail a quick stir and enjoy!