I simply adore Rocco Whalen. And it’s not because he’s a talented chef or that Fahrenheit is one of our favorites (had another fabulous dinner a few weeks ago with some lovely ladies, try the seared sea scallops and sinfully good Kobe beef sliders, which Rocco let us sample), but because his passion for his craft and his love for his city are genuine and larger than life. If you’ve spent even two minutes talking with him, you know exactly what I mean.
If you’re planning to entertain anytime soon, here’s a recipe you’ll want to serve (I plan to try for a summer kickoff party we’re hosting). But as you’ll soon realize, this recipe is all about cooking like Rocco – as in his kitchen on a busy Friday night at the restaurant! Unless you’re hosting several hundred, you’ll want to greatly reduce the quantities (my apologies for not simplifying it).
Mushroom Pot Stickers
10 lbs fresh shiitake mushroom caps, sliced 1/8” 5 lbs fresh oyster mushroom, sliced 1/8” 1, 10 # can water chestnut drained, diced 1/8” 5 lbs Napa cabbage, sliced 1/8” 1 ½ c soy sauce ½ c oyster sauce 1 c oil to sauté 1 c slurry 2 lbs chicken mousseProcedure: Mix soy and oyster sauce, set aside. In a larger wok, on high heat, sauté the mushrooms in small. Batches until browned and fragrant. Reserve. Combine all vegetables and add soy and oyster sauce. Add slurry and cook to thicken. Put on a sheet pan & let cool in walk in until needed. Place 1 oz. of the mushroom mixture onto a pot sticker wrapper. Wet with water to seal, fold into a ½ moon shape.
Serve with sweet and sour mushroom sauce:
¼ c mushroom soy sauce ½ c fish sauce 1 oz lemon juice 1 c sugar 1 Tbsp chopped garlic 1 c rice vinegar 3 oz dry shitake mushrooms, soaked and julienned2 c mushroom liquid ¼ oz chili flakes ¼ once cornstarch
Boil all ingredients to reduce by ¼. Enjoy!
If you’re making Rocco’s appetizer, he likes to serve it with a nice pinot noir. Mark Chonko, the wine consultant at the Brecksville Heinen’s (sponsors of this post), agrees. He has two suggestions at two price points: Regusse Pinot Noir ($11.99) or Jadot Santenay Clos De Malte ($29.99).
He gets my vote!
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