Wolf WGGR100SC TECHNIQUES, RECIPES, AND MORE

MASTERING THE

PRECISION GRIDDLE

TECHNIQUES, RECIPES, AND MORE

CONTENTS

4 Welcome to Wolf Gourmet

7 The Wolf Gourmet Precision Griddle

8 APPETIZERS

10 Seared Mini Crab Cakes

12 Italian Polenta Cakes

14 Potato Latkes with Whipped

Cream Cheese and Everything

Spice

16 American-Style Beef Tacos

WELCOME

18 BREAKFAST

20 Sour Cream Pancakes with

Raspberries

22 Brioche and Ham Bird’s Nest

with Lemon Hollandaise

24 Omelet with Spinach

26 Classic Maple French Toast

28 SANDWICHES

30 Bacon, Fig, and Gouda

Sandwich

32 Vietnamese Pork Banh Mi

34 Mexican Cemita

36 Croque Monsieur

38 Classic Griddle-Top Burger

40 MAINS

42 Vegetable Stuffed Mushrooms

44 Salmon with Caper Butter

Sauce and Haricots Verts

46 Greek Chicken Kebabs

48 Lamb Chops with Mint

Chimichurri

50 Classic Florentine Steak with

Lemon

52 Seared Scallops with Warm

Sherry Mignonette

54 Garlic-Soy Chicken Thighs

with Scallions

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c on te nt s | 3

WELCOME TO

WOLF GOURMET

Since joining Sub-Zero, a third-generation family-owned company, in 2000, Wolf

has become the cooking specialist that passionate home cooks, like you, trust.

We believe the gratiﬁcation of cooking doesn’t begin with the ﬁnished meal, but

with its preparation. With Wolf Gourmet, we’re thrilled to bring our trademark

level of workmanship, attention to detail, and sleek design to other parts of your

kitchen. Through relentless testing and tweaking by designers and engineers, we

have created a line of knives, cookware, and countertop appliances that will make

cooking more satisfying, with consistent results you can be proud of.

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THE WOLF GOURMET

PRECISION GRIDDLE

One cooktop, endless possibilities. The Wolf Gourmet precision griddle offers

a thick, professional-grade cast aluminum cooking surface that lets you grill,

sear, sauté, and even steam all your favorite foods. Precision heating elements

and advanced temperature controls cook food evenly and mirror the quality and

exactness of a built-in Wolf griddle. A one-of-a-kind vented stainless steel lid is

included with every griddle, letting you steam foods, like scallops and shrimp, in

minutes. When you’re done, the nonstick surface wipes down easily. Enjoy the

versatility of the Wolf Gourmet precision griddle without dirtying a single pot or pan.

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APPETIZERS

COOKING FOR A CROWD HAS NEVER BEEN EASIER

The large surface of the Wolf Gourmet precision griddle is ideal when crafting foods

for parties; you can make one large batch of appetizers, freeing up time to mingle with

guests instead of spending all night in the kitchen.

The thick, professional-grade cast aluminum surface provides exceptional heat retention

and even cooking that yields ﬂawlessly cooked food. Impress your guests with expertly

executed dishes every time.

APPETIZERS

SEARED MINI CRAB CAKES

Makes 16 cakes

Old Bay seasoning, a Mid-Atlantic staple when cooking fresh crab, seasons these hors

d’oeuvre-size crab cakes. Top with a piquant remoulade sauce for extra kick and creaminess.

REMOULADE SAUCE ½ cup (104 grams) mayonnaise 2 tablespoons (34 grams) spicy brown mustard 2 teaspoons (12 grams) ketchup 2 teaspoons (12 grams) prepared yellow mustard 1 teaspoon (5 milliliters) fresh lemon juice 1 teaspoon (5 milliliters) hot sauce 1 teaspoon (5 milliliters) Worcestershire sauce ½ teaspoon (1.5 grams) kosher salt 2 small scallions (20 grams), finely chopped 1 garlic clove (3 grams), minced Pinch of cayenne

1. Make the remoulade sauce: Whisk together all

the ingredients in a bowl until smooth. Store in

refrigerator until ready to use.

2. Make the crab cakes: Combine breadcrumbs,

mayonnaise, egg, Old Bay seasoning, hot

sauce, and mustard powder in a large bowl. Add

crabmeat, and season with salt and pepper. Gently

stir until combined. Form the mixture into 16 balls

and transfer to a plate. Cover with plastic wrap

and chill until ready to use, up to 4 hours.

3. Heat the griddle to 375°F (190°C), and brush

with butter. Add crab cake balls. Using a spatula,

press them lightly on the griddle to flatten. Cook,

turning once and brushing with additional butter,

until browned and heated through, 6 to 8 minutes.

Transfer crab cakes to a serving platter. Top each

CRAB CAKES 1 cup (68 grams) fresh breadcrumbs from a French baguette or rustic white bread ¼ cup (56 grams) mayonnaise 1 large egg (50 grams) 2 teaspoons (22 grams) Old Bay seasoning 1 teaspoon (5 milliliters) hot sauce ¼ teaspoon mustard powder 1 pound (454 grams) backfin crabmeat, drained Kosher salt and freshly ground black pepper, to taste Melted unsalted butter, for brushing the griddle Tarragon leaves, if desired

crab cake with a dollop of remoulade sauce and a

tarragon leaf, if desired.

VARIATION: SALMON AND POTATO CAKES WITH

FENNEL CHIVE SAUCE

Substitute fennel and chive sauce for remoulade

sauce. Make the fennel and chive sauce: Heat the

griddle to 375°F (190°C). Combine ½ cup (65 grams)

sliced fennel bulb, and 2 teaspoons (10 milliliters)

extra-virgin olive oil in a small bowl. Spread fennel

mixture on the griddle, and cook, stirring occasionally,

until lightly browned, 6-8 minutes. Let cool slightly.

Chop fennel mixture, and place in a medium bowl.

Whisk in ½ cup (104 grams) mayonnaise,

2 teaspoons fresh chopped chives, 1½ teaspoons (7.5 milliliters) lemon juice, ¼ teaspoon kosher

salt, and a pinch of cayenne. Make the cakes as

directed, omitting Old Bay seasoning, hot sauce,

and mustard powder. Substitute 1 cup (64 grams)

crushed unsalted saltine cracker crumbs for

breadcrumbs and finely chopped smoked salmon

for crabmeat. Add 1 cup (248 grams) cooked and

mashed potatoes, 1 tablespoon (15 milliliters)

fresh lemon juice, 4 teaspoons (6 grams)

chopped fresh dill, ½ teaspoon (2 grams) ground

black pepper, and ½ teaspoon (2 grams) kosher

salt. Top each cake with a dollop of fennel and chive

sauce and a fennel frond, if desired.

VARIATION: HAWAIIAN TUNA CAKE SLIDERS

Substitute mango chutney spread for remoulade sauce.

Make the mango chutney spread: Combine 1 cup

(240 grams) mango chutney, 1½ tablespoons

(14 grams) minced jalapeño, and 2 teaspoons

(8 grams) minced fresh ginger in a small bowl; refrigerate

until ready to use. Make the cakes as directed, omitting

Old Bay seasoning, hot sauce, and mustard powder.

Substitute panko for fresh bread crumbs and raw

sushi-grade tuna, finely chopped, for crabmeat.

Add ¼ cup (36 grams) minced shallot, 3 tablespoons

(2 grams) roughly chopped cilantro, 1 tablespoon (15 milliliters) lime juice, 1½ teaspoons (5 grams)

kosher salt, and ½ teaspoon (2 grams) ground

black pepper. Form tuna mixture into 12 balls, and

cook as directed. Serve cakes with 1 (12-ounce)

(340 grams) package Hawaiian rolls, halved

horizontally. Toast halved rolls on griddle for 2 minutes

to lightly brown interiors, if desired. Spread interior of

rolls with mango chutney spread. Add tuna cake and

top with a few avocado slices.

PRO TIP

Forming the crab cakes into small balls then pressing them lightly on the griddle to flatten makes them easier to handle while cooking and serving.

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APPETIZERS

ITALIAN POLENTA CAKES

Makes 24 cakes (1¼-inch squares)

Crispy on the outside, creamy on the inside, these bite-size polenta cakes are the perfect

make-ahead appetizer for a large party. With a simple topping of tomato, mozzarella, and

basil, they are easy to assemble but yield a polished result.

¼ cup (57 grams) unsalted butter ¹

cup (30 milliliters) olive oil, plus more for brushing the griddle ½ tablespoon (5 grams) minced fresh garlic 1 teaspoon minced fresh rosemary leaves 2 cups (473 milliliters) whole milk 1½ cups (360 grams) chicken broth 1 cup (150 grams) yellow cornmeal

¼ cup (22 grams) grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper, to taste All-purpose flour, for dusting 24 small basil leaves 12 (52 grams) mini mozzarella balls, halved 12 (122 grams) cherry tomatoes, halved Crushed red chile flakes, if desired

1. In a large saucepan over medium heat, heat butter

and olive oil. Add garlic and rosemary, and cook until

fragrant, 1 minute. Add milk and chicken broth; bring

to a boil. While whisking, slowly pour cornmeal into

the pan. Cook, stirring occasionally, until thickened

and bubbly, about 5 minutes. Remove from the heat.

Stir in Parmigiano-Reggiano, and season with salt

and pepper. Pour polenta into a 9x13-inch pan, and

smooth the top.

2. Cover polenta with plastic wrap, and refrigerate until

ﬁrm, at least 4 hours.

3. Heat the griddle to 400°F (200°C), and brush with

olive oil. Trim the edges of the polenta, and cut into

1¼-inch squares. Dust each square lightly in ﬂour.

Add squares to the griddle. Cook in batches, turning

to sear both sides, until browned, about 4 minutes.

4. Transfer polenta squares to a serving platter. Top

each square with a small basil leaf, mozzarella ball

half, and cherry tomato half. Secure with a toothpick.

Garnish with crushed red chile ﬂakes, if desired.

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VARIATION: SHRIMP & GRITS CAKES

Make as directed, omitting rosemary, basil, mozzarella

balls, cherry tomatoes, and red chile flakes.

Substitute white instant grits for cornmeal and

grated white cheddar for Parmigiano-Reggiano.

After pouring grits into pan, allow to cool before

cutting into squares. Top each square with a cooked,

peeled small shrimp, a dollop of warm store-

bought marinara sauce, and chopped parsley.

VARIATION:

Make as directed, omitting rosemary, basil, mozzarella

balls, cherry tomatoes, and red chile flakes. Add

½ teaspoon (1 gram) smoked paprika to polenta

mixture. Top each square with a dollop of store-

bought chipotle mayonnaise, a sprinkling of

crumbled queso fresco, and a cilantro leaf.

MEXICAN ELOTE CAKES

PRO TIP

Cook, chill, and pre-cut the polenta up to 3 days ahead, so when it’s time to cook, the cakes will come together in less than 15 minutes.

APPETIZERS

POTATO LATKES WITH WHIPPED CREAM CHEESE

AND EVERYTHING SPICE

Makes about 30 latkes

Dressed up or down, crispy potato latkes are not only a holiday treat but also perfect for

any gathering. Here, they get a New York deli update with a fluffy whipped topping and

savory, salty everything bagel spice and seed mix.

EVERYTHING SPICE 1 tablespoon (9 grams) dehydrated onion ﬂakes 1 tablespoon (9 grams) toasted sesame seeds 1½ teaspoons (7 grams) ﬂaky sea salt 1½ teaspoons (4 grams) poppy seeds

CRÈME FRAÎCHE MIXTURE 1 (8-ounce) (227 grams) container crème fraîche 1 lemon, zested (2 grams) 1 tablespoon (2 grams) chopped chives ¹

8 teaspoon kosher salt

1. Make the everything spice: Combine the ingredients

in a small bowl. Set aside.

2. Make the crème fraîche mixture: Combine the

ingredients in a small bowl. Refrigerate until ready to

use.

3. Make the latkes: Using the large holes of a box

grater, grate potatoes, and onion into a large bowl;

do not drain the liquid. Add ﬂour and egg, and

season with pepper; stir to combine. Let the potato

mixture stand for 5 minutes to thicken.

4. Heat the griddle to between 425°F and 450°F

(220°C and 230°C). Brush with oil. Using a

soupspoon, transfer about 1 tablespoon of potato

mixture to the griddle and press lightly into a

pancake shape; repeat with the remaining potato

mixture. Cook latkes, turning once and adding oil to

LATKES 2 large Russet potatoes (about 1¼ pounds) (567 grams), peeled ½ small yellow onion (65 grams) ¼ cup (30 grams) all-purpose ﬂour 1 large egg (50 grams) Freshly ground black pepper, to taste Vegetable oil, for brushing the griddle Kosher salt, for topping

the griddle, until browned on both sides and crispy,

about 12 minutes. Transfer latkes to paper towels or

wire rack to drain brieﬂy, then transfer to a serving

platter. Top each latke with a sprinkling of salt and

a dollop of crème fraîche mixture. Sprinkle with

everything spice.

VARIATION: MIDDLE EASTERN SWEET POTATO

LATKES

Make as directed, omitting everything spice. Substitute

yogurt sauce for crème fraîche mixture and sweet

potatoes for Russet potatoes. Make the yogurt sauce:

Combine 1 cup (244 grams) plain Greek yogurt

or labneh and 2 garlic cloves (6 grams) minced,

and season with salt and pepper. Make latkes as

directed, adding 1 tablespoon (6 grams) ground

coriander and 1 additional egg (50 grams). To p

each sweet potato latke with a dollop of yogurt sauce,

toasted pine nuts and chopped chives.

VARIATION: RUSSIAN BEET LATKES

Make as directed, omitting everything spice and crème

fraîche mixture. Substitute peeled large beets for

Russet potatoes. Top each beet latke with a dollop of

sour cream, salmon roe, and a dill frond.

PRO TIP

The liquid and starch released from the potatoes after they’re grated is essential for these latkes to hold together and stay creamy inside once cooked, so don’t drain it away. Once the potatoes are grated, don’t let the batter sit longer than stated, or they will turn brown and give the latkes a bitter taste.

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APPETIZERS

AMERICAN-STYLE BEEF TACOS

Makes 12 tacos

These small tacos make a perfect starter for a casual get-together. Assemble them prior to

your guests’ arrival, or allow guests to create their own with the various toppings.

1 tablespoon (9 grams) ground cumin 2 teaspoons (6 grams) ground chili powder 1 teaspoon (3 grams) ground coriander 1 teaspoon (3 grams) kosher salt 1 teaspoon (9 grams) minced jalapeño 1 teaspoon (3 grams) paprika 2 pounds (908 grams) lean ground beef 1 cup (150 grams) ﬁnely chopped sweet onion 2 teaspoons (6 grams) minced garlic

1. Heat the griddle to 400°F (200°C).

2. In a small bowl, whisk together cumin, chili powder,

coriander, salt, jalapeño, and paprika.

3. In a large bowl, combine ground beef, onion, garlic,

and seasoning blend; stir together.

4. Transfer seasoned beef to griddle. Using a wooden

spoon, break up beef until crumbly. Cook until beef

is completely browned. Using a slotted spoon,

remove beef from griddle and transfer to a clean

heatproof bowl.

5. Use a rubber spatula to remove grease from the

surface of the griddle.

6. Arrange tortillas on the griddle, about 3 at a time.

Cook for 2 minutes; flip tortillas and sprinkle with

2 tablespoons cheese. Cook until cheese has

melted, about 3 minutes more.

7. In a medium bowl, whisk together sour cream and

chopped cilantro.

8. Assemble tacos by layering beef, additional cheese,

arugula, tomato, and sour cream mixture onto

12 ﬂour tortillas 2 cups (200 grams) shredded Mexican cheese blend 1 cup (240 grams) sour cream 1 tablespoon (2 grams) chopped cilantro 2 cups (40 grams) arugula 1 cup (200 grams) ﬁnely diced beefsteak tomato Hot sauce, if desired

warmed tortilla. Add a dash of your favorite hot

sauce, if desired.

VARIATION: SOUTHEAST ASIAN TACOS WITH

GINGER-LEMONGRASS SLAW

Make as directed, omitting cumin, chili powder,

coriander, jalapeño, paprika, cheese, sour cream,

arugula, tomato, and hot sauce. Substitute skirt

steak for ground beef. Marinate steak in 1¼ cups (296 milliliters) coconut milk, 1 tablespoon (10 grams)

minced fresh garlic, 2 teaspoons (1 gram) fresh

grated ginger, and 2 teaspoons (14 grams)

lemongrass paste for one hour. In a small bowl, whisk together ½ cup (118 milliliters) unsweetened

coconut milk, 1 teaspoon (7 grams) lemongrass

paste, ½ teaspoon grated fresh ginger, ½ teaspoon

(1.5 grams) kosher salt, and ½ teaspoon (1.6 grams)

minced fresh garlic. Transfer to a large bowl and stir

in 2 cups (172 grams) shredded green cabbage.

Store in the refrigerator until ready to serve. Cook

steak at 400°F (200°C) with the cover on for

4 minutes on each side. The internal temperature

should be 135°F (57.22°C). Serve cooked skirt steak

and cabbage mixture on warm tortillas.

VARIATION: LIME-MARINATED FLANK STEAK

TACOS WITH MEXICAN STREET CORN SALAD

Make as directed, omitting cumin, chili powder,

coriander, paprika, cheese, sour cream, arugula,

tomato, and hot sauce. Substitute flank steak for

ground beef and corn tortillas for flour tortillas. Marinate steak with ½ cup (118 milliliters) lime

juice, ½ cup (118 milliliters) vegetable oil,

1 teaspoon (1 gram) lime zest, 1 teaspoon

(3.33 grams) minced garlic, ½ teaspoon

(1.5 grams) kosher salt, and ¼ teaspoon coarse

ground pepper for one hour. Melt 2 tablespoons

(28 grams) unsalted butter on the griddle. Arrange

8 ears of corn on the griddle. Cook with the cover

on for 15 minutes, using tongs to rotate corn every

3 minutes. Once corn is cooked, allow to cool for a

few minutes on a tray. Trim kernels and transfer into

a large bowl. Discard cobs. In a medium bowl, whisk

together 1 cup (224 grams) mayonnaise, ½ cup

(46 grams) crumbled Cotija cheese, ½ teaspoon

chipotle chili pepper, ½ teaspoon minced

jalapeño, and ¼ teaspoon cayenne pepper. Stir in

corn and store in the refrigerator until ready to use.

Place flank steak and remaining marinade on the

griddle. Cook at 400°F (200°C) with the cover on until

an instant read thermometer reads 135°F (57.22°C),

about 5 minutes on each side. Serve flank steak and

corn mixture on warm tortillas.

PRO TIP

Use a 3-inch round cutter to cut each tortilla into a smaller circle for mini appetizers.

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+ 20 hidden pages

Wolf WGGR100SC TECHNIQUES, RECIPES, AND MORE

Specifications and Main Features

Frequently Asked Questions

User Manual