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.

Didn’t think I could love you more @kristinbauer until today! You are awesome! #trueblood #pam #coolestchickever #badass
Happy 4th of July! Drink in hand and ribeyes on the grill… Life is good!! 
#independenceday #4thofjuly #grilling #ribeye #steaks #fireworks #friends #family #fun #hot #drinks #perfection
Brazilian Truffles!! These aren’t your auntie’s truffles (unless she is Brazilian). These bad boys are a mix between chocolate, caramel, and delicious chewiness. Get the recipe in this month’s issue of @bellomag (or here, if you can read these tiny letters…)! 😳 
#brazilian #truffles #chewy #treats #chocolate #caramel #petitefours #easyrecipe #sweet #bello
Decadent Chocolate Cake with Strawberry Dream Sherbet & Meringue Buttercream! What are your thoughts on the plating I did here? Get the recipe (and try your own plating ideas) at TheDeliciousCook.com! 
#chocolatecake #chocolate #strawberries #figs #strawberrydream #dessert #sweet #delicious #yummy #meringue #buttercream #recipe
King Salmon Sashimi with Serrano Pepper & Yuzu Ponzu
½ pound of King salmon, sushi grade, skinned
1-2 Serrano peppers, thinly sliced
2 tablespoons of yuzu juice
2 tablespoons of ponzu
Toasted sesame seeds, as garnish
Lemon, as garnish

Instructions:
Cut the salmon into ¼-inch thick pieces and lay them out onto a plate. Place a slice of Serrano pepper on each piece followed by some of the yuzu juice and ponzu. Sprinkle with some sesame seeds and serve with a couple wedges of lemon. Enjoy!
Fresh King Salmon anyone? Went on our annual fishing trip in British Columbia with my Dad last weekend and caught this bad boy! It was such a beautiful day too! 
#britishcolumbia #salmon #king #coho #baldeagles #halibut #beautiful #nature #dad #fathersday #fun #fishing
Cinnamon-Sugar Apple & Strawberry Jam Rosemary Shortbread Bars
1 cup  (2 sticks) of unsalted butter, room temperature, plus more
¼ cup of powdered sugar
¼ cup of brown sugar, packed
2 cups of all-purpose flour
1 teaspoon of kosher salt
2 tablespoons of fresh rosemary, finely minced

1 Fiji apple,
3 tablespoons of granulated sugar
1 tablespoon of ground cinnamon

½ cup of strawberry jam

Instructions: 
1.     Preheat the oven to 325 degrees and butter a 9 x 13 baking pan.
2.     In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
3.     Sift the flour and salt straight into the creamed butter and sugar. Beat on low until flour is just incorporated.
4.     Press into the prepared pan and prick all over with a fork. Using a paring knife, score the dough into appropriate sized pieces.
5.     Transfer into the fridge for about 15 minutes. In the meantime, thinly slice the apple with a mandolin. Place the apple slices evenly over half of the dough.
6.     In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the apple slices.
7.     Spread the strawberry jam evenly over the other half of the dough.
8.     Transfer to the oven and bake for 35-40 minutes. Let cool completely before cutting. Enjoy!
Shishito Pepper & Cherry Tomato Salad
1 brioche bun, or ¼ panko bread crumbs
1 teaspoon of garlic powder
2 tablespoons of extra virgin olive oil

1 pound of cherry tomatoes
5-finger pinch of kosher salt

¼ cup of extra virgin olive oil, plus more for finishing
½ pound of shishito peppers
4-finger pinch of freshly ground black pepper
2 tablespoons of ponzu sauce
2 tablespoons of soy sauce
Juice of ½ lemon, plus more for finishing

½ cup of feta cheese

Instructions:
Breadcrumbs: Preheat oven to 375 degrees. Cut the brioche bun into small cubes and add to a small food processor along with the garlic powder. Pulse until they are fine crumbs.  Transfer them to a baking sheet and toss with the olive oil. Transfer to the oven and bake until the crumbs begin to turn golden brown, about 5 minutes. Remove from heat and set aside. 
Tomatoes: Slice tomatoes in half and transfer to a bowl. Toss with the kosher salt and set aside.
Shishito Peppers: Add the olive oil to a large sauté pan over medium high heat. When the oil begins to give off just a hint of steam, gently add the shishito peppers in one layer followed by a sprinkling of the ground black pepper. Cook the peppers for about 3-4 minutes on each side, until they begin to char. Just as the last side is about done, add the ponzu sauce, soy sauce, and lemon juice. Toss the peppers to coat in the sauce and let cook for 1-2 more minutes.
Assembly: Arrange the shishito peppers in the middle of a plate, followed by the tomatoes around them. Sprinkle with the garlic breadcrumbs, feta cheese crumbles, and a squeeze of fresh lemon juice. Enjoy!

Shishito Pepper & Cherry Tomato Salad

1 brioche bun, or ¼ panko bread crumbs

1 teaspoon of garlic powder

2 tablespoons of extra virgin olive oil

1 pound of cherry tomatoes

5-finger pinch of kosher salt

¼ cup of extra virgin olive oil, plus more for finishing

½ pound of shishito peppers

4-finger pinch of freshly ground black pepper

2 tablespoons of ponzu sauce

2 tablespoons of soy sauce

Juice of ½ lemon, plus more for finishing

½ cup of feta cheese

Instructions:

Breadcrumbs: Preheat oven to 375 degrees. Cut the brioche bun into small cubes and add to a small food processor along with the garlic powder. Pulse until they are fine crumbs.  Transfer them to a baking sheet and toss with the olive oil. Transfer to the oven and bake until the crumbs begin to turn golden brown, about 5 minutes. Remove from heat and set aside. 

Tomatoes: Slice tomatoes in half and transfer to a bowl. Toss with the kosher salt and set aside.

Shishito Peppers: Add the olive oil to a large sauté pan over medium high heat. When the oil begins to give off just a hint of steam, gently add the shishito peppers in one layer followed by a sprinkling of the ground black pepper. Cook the peppers for about 3-4 minutes on each side, until they begin to char. Just as the last side is about done, add the ponzu sauce, soy sauce, and lemon juice. Toss the peppers to coat in the sauce and let cook for 1-2 more minutes.

Assembly: Arrange the shishito peppers in the middle of a plate, followed by the tomatoes around them. Sprinkle with the garlic breadcrumbs, feta cheese crumbles, and a squeeze of fresh lemon juice. Enjoy!

Thai Beef Basil Bowls
2 tablespoons of canola oil
½ onion, chopped
4 cloves of garlic, finely minced
1 pound of ground beef
1½ cups of crimini mushrooms, quartered
½ cup of chicken broth
Juice of 1 lime
2 tablespoons of reduced-sodium soy sauce
1 tablespoon of fish sauce
2 teaspoons of sugar
2 cups of basil leaves, roughly chopped
Kosher salt
Freshly ground pepper

Cooked rice (to serve)
Extra lime wedges

Instructions:
1.     In a large skillet, over medium-high heat, heat up 2 tablespoons of canola oil until it begins to streak. Add the onions along with 3-finger pinches of salt and pepper and cook, stirring often, until caramelized, about 10-15 minutes.
2.     Stir in the garlic and cook for 60-90 seconds, until fragrant.
3.     Add the ground beef, making sure to break it up, along with 3-finger pinches of salt and pepper and cook for 15-17 minutes, until all the liquid has evaporated and the meat begins to brown.
4.     Stir in the mushrooms, chicken broth, lime juice, soy sauce, fish sauce, and sugar. Give everything a good stir and cook until the liquid has reduced to about half, about 10 minutes.
5.     Add the fresh basil and cook for about 60-90 seconds until the basil has wilted.  Serve with a bowl of rice and a lime wedge. Enjoy!
Sorry for being MIA the last few weeks, but I’ve been furniture shopping and setting up my new home! This is the first weekend where I actually get to enjoy it so I’m chilling and drinking a cup of joe. I’m super excited about it, what do you think so far? #itscomingtogether #hardwork #amazing #proud #excited #sorrynotsorry