DOUBLE 8 CATTLE CO.

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak

Ko-Rican Marinade

1 TBSP Oregano 1 TBSP Paprika 1 TBSP Dark Chili Powder 1 TBSP Curry Madras Powder 2 TBSP Kosher Salt 1/4 CUP Rice Vinegar 1/4 CUP Olive Oil 14 Garlic Cloves

Kimchi Cucumbers

1 English Cucumber 1/2 Red Onion 2 TBSP Brown Sugar 2 TBSP Lime Juice 2 TBSP Fish Sauce 1/4 CUP Water 1 Garlic Clove (minced) 1 Jalapeno (minced) Pinch of Korean Chili Flake

PREPARING THE KO-RICAN MARINADE

Combine the paprika, oregano, curry madras powder, dark chili powder, rice vinegar, olive oil, kosher salt, and garlic in a food processor.

Blend until combined.

Rub the marinade all over the Fullblood Wagyu chuck steak, and place in the refrigerator to marinade for at least 3 hours.

PREPARING THE KIMCHI CUCUMBER SALAD

Thinly slice the cucumbers and red onion. Place in a bowl, and set aside.

Make the dressing by combining the brown sugar, lime juice, fish sauce, water, minced garlic, and minced jalapeno in a bowl.

Mix until combined and the sugar has dissolved.

Dress the cucumbers and onions with the prepared dressing, and season with a pinch of Korean chili flakes.

PREPARING THE FULLBLOOD WAGYU CHUCK STEAK

Place the marinated chuck steak on a preheated grill at 450°F, and cook for 4 minutes on each side or until you reach an internal temperature of 120°F.

Let the steak rest for 10 minutes.

FINAL STEPS

Slice the Fullblood Wagyu chuck steak against the grain.

Plate the steak, and serve with the kimchi cucumber salad.

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak 1/2 CUP Parsley (minced) 4 Sprigs Thyme (minced) 2 Shallots (minced) 6 Garlic Cloves (minced) 1/2 CUP Roasted Red Peppers (diced) 1/2 CUP Kalamata Olives (pits removed and chopped) 1/2 CUP Feta Cheese 6-9 Slices Prosciutto 1 TBSP Olive Oil Kosher Salt (to season) Freshly Ground Black Pepper (to season)

Tools:

Butchers Twine

PREPARING THE SHALLOTS AND GARLIC MIXTURE

Begin by mincing the shallots and garlic. Place the shallots and garlic in a skillet over medium heat with 1 tablespoon of olive oil, and begin sweating them.

Mince the thyme, and add to the shallots and garlic mixture. Cook for additional minute.

Dice the roasted red peppers, and chop the Kalamata olives.

Remove the shallots and onion mixture from the stove/heat. Stir in the roasted red peppers and olives.

Mince the parsley, and add it to the shallots and garlic mixture. Stir all ingredients to combine.

Flatten the mixture out on a tray, and place it in the refrigerator to cool.

PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK ROULADE

While the mixture is cooling, trim off any excess fat and sinew off the Fullblood Wagyu bavette steak.

Preheat the oven to 450°F.

Butterfly the bavette steak with the grain, and open it up so you have a rectangle.

Lay the meat flat on a cutting board. Season with kosher salt and freshly ground black pepper.

Then, lay down a layer of prosciutto slices on top of the bavette steak.

Spread a thin layer of the prepared shallots and garlic mixture on top of the prosciutto.

Top with feta cheese.

Roll the bavette steak jelly roll style.

Secure the filled and rolled Fullblood Wagyu bavette steak by tying it together with butchers twine.

Season the outside of the steak with kosher salt and freshly ground black pepper.

FINAL STEPS

Place the Fullblood Wagyu bavette steak roulade on a roasting rack, and put it in a preheated oven at 450°F.

Cook for 15 minutes.

After 15 minutes, reduce the oven temperature to 300°F.

Cook for an additional 35-45 minutes or until the meat has reached an internal temperature of 120°F.

Let the Fullblood Wagyu bavette steak roulade rest at room temperature for 10 minutes.

Remove the butchers twine.

INGREDIENTS

Meatballs

3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

1 LB Ground Pork

1 Bunch Green Onions (green and white parts chopped)

1 1/4 CUP Panko Breadcrumbs

5 Garlic Cloves (minced)

3 Eggs

3 TBSP Soy Sauce

2 TSP Rice Wine Vinegar

2 TSP Sesame Oil

2 TBSP Chili Garlic Sauce

1 1/2 TBSP Fresh Ginger (minced)

2 TSP Kosher Salt

1 TSP Crushed Red Pepper Flakes

Spicy Apricot Glaze

1 CUP Apricot Jam

2 TBSP Soy Sauce

2 TSP Rice Wine Vinegar

3 TBSP Chili Garlic Sauce or Sriracha

Topping

Toasted Sesame Seeds

PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large bowl, add all of the ingredients listed under “Meatballs”, and mix with your hands to combine.

Form the meatballs into two-bite (1.5 - 2 inches wide) balls. Place the meatballs on the lined baking sheet.

Bake for about 25 to 30 minutes or until fully cooked.

PREPARING THE SPICY APRICOT GLAZE

Meanwhile, in a medium bowl, whisk together all of the glaze ingredients (apricot jam, soy sauce, rice wine vinegar, chili garlic sauce or sriracha).

Once the meatballs have cooled for 10 minutes, toss meatballs in the glaze until each meatball is coated.

FINAL STEPS

Garnish the meatballs with toasted sesame seeds.

Serve immediately over cooked rice or à la carte as an appetizer.

INGREDIENTS

1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef or Sausage

1/4 CUP Artichoke Hearts

1/4 CUP Sun Dried Tomatoes

1 CUP Feta Cheese

1/2 CUP Grated Parmesan

1/4 CUP Olives

2 CUP Arugula

1 TBSP Garlic (minced)

1/4 CUP Crushed Tomatoes

Olive Oil (to season)

Balsamic Vinegar (to season)

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

Pizza Dough

4 CUP Bread Flour or All Purpose Flour

1 TSP Sugar

1/4 OZ Yeast

2 TSP Salt

2 TBSP Olive Oil

1 1/2 CUP Warm Water

PREPARING THE PIZZA DOUGH

Place the water, sugar, salt, olive oil, and yeast into a mixing bowl.

Let the yeast activate for 5 minutes.

Add the bread flour (or all purpose flour), and place in the mixer. Mix on medium speed with a dough hook attachment for 10 minutes.

Remove the dough from the mixer, and place it in a greased bowl. Cover it with plastic wrap.

Let the dough rest at room temperature for 1 hour or until doubled in size.

Once the dough has doubled, divide it into two portions and knead them into balls.

Cover with a damp towel, and let the dough rise once more for about an hour.

On a lightly floured work surface, roll out the pizza dough until 16 inches in diameter.

PREPARING THE FULLBLOOD WAGYU BEEF

Cook the Fullblood Wagyu ground beef or sausage in a small skillet until browned and fully cooked.

Drain off any excess fat.

PREPARING THE PIZZA

Begin assembling the pizza by placing a smear of crushed tomatoes on the bottom.

Next, add the cooked Fullblood Wagyu beef.

Then, add the artichoke hearts, sun dried tomatoes, minced garlic, and olives.

Top with the feta cheese and grated parmesan.

Season the pizza with kosher salt, freshly ground black pepper, and a drizzle of olive oil.

FINAL STEPS

Place on a preheated pizza stone in an oven at 450°F.

Cook for 10-12 minutes or until desired doneness.

Remove the pizza from the oven. Cut into slices.

Top with arugula, a drizzle of olive oil, and a drizzle of balsamic vinegar.

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast

1 CUP All Purpose Flour

2 Eggs (whipped)

2 CUP Plain Breadcrumbs

1/2 CUP Canola Oil

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

Sea Salt (to season)

Fresh Lemon

Spaetzle

3/4 CUP All Purpose Flour

2 Eggs (beaten)

3 OZ Milk

1 TSP Chives (minced)

1 TSP Parsley (minced)

PINCH Nutmeg

3 TBSP Butter

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

PREPARING THE SPAETZLE

Begin by bringing a large pot of water to a boil.

Make the spaetzle batter by mixing together the flour, egg, milk, chives, parsley, and nutmeg in a bowl.

Place a colander over the boiling water, and push the batter through the holes with a spatula.

Let the batter cook for 2 minutes.

Strain and rinse under cold water until completely chilled.

When ready to heat the spaetzle, place a large skillet on high heat.

Place 3 tablespoons of butter and the spaetzel in the skillet.

Season the spaetzle with kosher salt and freshly ground pepper, and cook for 2-3 minutes stirring occasionally.

When the spaetzle is browned and hot, it is ready to serve.

PREPARING THE FULLBLOOD WAGYU SCHNITZEL

Begin by trimming off any excess fat off the Fullblood Wagyu bottom round roast.

Slice the roast into 1/4 thick slices against the grain.

Place the slices in between two pieces of plastic film. Using a meat mallet, pound the beef until 1/8 inch thickness.

Make a breading station by placing the flour in one bowl, the whipped eggs in another, and the breadcrumbs in the next.

Season the Fullblood Wagyu beef with kosher salt and freshly ground black pepper.

Place the beef in the flour, and then shake off any excess flour. Continue the process by dipping the beef in the whipped eggs. Then, place the beef in the breadcrumbs, completely coating each slice.

FINAL STEPS

Heat a large skillet on medium heat with the 1/2 cup of canola oil.

When the oil has reached 325°F, gently place the breaded beef in the oil/skillet.

Cook 2 minutes on each side or until golden brown. Season with sea salt.

Serve with warm spaetzle and a fresh lemon.

INGREDIENTS

1 Package Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs

1 Red Bell Pepper (cut into 1 inch x 1 inch pieces)

1 Yellow Bell Pepper (cut into 1 inch x 1 inch pieces)

1 Poblano Pepper (cut into 1 inch x 1 inch pieces)

12 Cremini Mushrooms

1 Red Onion (cut into 1 inch x 1 inch pieces)

1 Small Zucchini (cut into 1 inch x 1 inch pieces)

Marinade

1/3 CUP Red Wine Vinegar

2 TBSP Fresh Rosemary (minced)

1/2 CUP Coconut Aminos

2 TBSP Extra Virgin Olive Oil

1 TBSP Oregano

2 TSP Garlic (diced)

1 TSP Kosher Salt

1 TSP Freshly Ground Black Pepper

PREPARING THE FULLBLOOD WAGYU BEEF KABOBS

Note: If using bamboo skewers, soak them in water overnight so they don’t burn on the grill.

Mix the marinade ingredients (red wine vinegar, fresh rosemary, coconut aminos, olive oil, oregano, garlic, kosher salt, and freshly ground black pepper) in a bowl.

Then, pour the ingredients into a Ziploc bag. This is your marinade.

Cut the peppers, mushrooms, onions, and zucchini. Add them to the Ziploc bag.

Next, add the already pre-cut Fullblood Wagyu beef for kabobs to the Ziploc bag.

Place the Ziploc bag in the fridge.

Let the Fullblood Wagyu beef and other ingredients marinade in the fridge for at least 4 hours (up to 12 hours) for best results.

Preheat the grill to medium-high.

Brush the grill grates with oil.

Remove the beef, vegetables, and mushrooms from the marinade. Save the extra/leftover marinade for basting.

Thread the Fullblood Wagyu beef, peppers, and mushrooms onto your skewer, alternating between the ingredients.

Do not pack them on too tightly. This will allow your kabobs to cook evenly.

Grill the kabobs directly over the heat for 5 to 10 minutes, turning occasionally and basting with leftover marinade.

FINAL STEPS

Remove the Fullblood Wagyu beef kabobs from the grill.

Preheat your oven to 375°F.

Put the grilled kabobs on a cookie sheet, and finish cooking them in the oven until the vegetables are fully cooked (usually takes about 10 minutes).

Boil any of the remaining marinade, and pour over the finished kabobs.

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

2 TBSP Grapeseed Oil

3 TSP Garlic (chopped)

3 TSP Ginger Root (chopped)

1 Green Jalapeño (minced)

1 Red Jalapeño (optional ingredient) (minced)

1 CUP Frozen Green Peas

1 CUP Yellow Potatoes (small diced)

1 TBSP Ground Coriander

2 TSP Kosher Salt

1 Medium Yellow Onion (small diced)

1 Bunch of Cilantro Leaves (chopped)

2 TBSP Lemon Juice

Pastry Dough

3 CUP All Purpose Flour

9 OZ Cold Water

1 TBSP Grapeseed Oil

1 TSP Kosher Salt

FRYING

4 CUP Grapeseed Oil

PREPARING THE FILLING

Heat grapeseed oil in a pan, and add the Fullblood Wagyu ground beef.

Use a wooden spoon to break it apart, and let the beef cook until it has browned.

Add the diced onion, and cook until translucent.

Add the diced potatoes, chopped garlic, chopped ginger root, minced jalapeños, ground coriander, and 2 teaspoons of kosher salt.

Stir, and cook for 5 minutes.

Turn off the heat, and add the chopped cilantro, frozen peas, and lemon juice.

Let it cool, and set aside. This is your Fullblood Wagyu beef filling.

PREPARING THE PASTRY DOUGH

In a bowl, combine the all purpose flour, kosher salt, grapeseed oil, and cold water.

Knead for 6 minutes.

Brush the surface of the dough with oil. Then, cover it with plastic wrap.

Let the dough rest for 30 minutes.

Roll the dough out into a 10-inch-long log, and cut into ten equal pieces.

On a well floured surface, roll out each piece of dough into an 8 inch (diameter) circle.

Working with one circle at a time, cut the circle into quarters (resulting in four triangular shapes).

With the rounded side of the triangle closest to you, fold the left angle in to start to form a cone.

Spread a little bit of water on that fold. Then, fold the right corner over to form the cone.

PREPARING THE KENYAN SAMOSAS

Fill each cone with 3 tablespoons of the Fullblood Wagyu beef filling.

Fold the top of the dough over the filling, and seal it with a little water, resulting in a filled triangle.

As you fill the samosas, place them on a cookie sheet that is lined with parchment paper.

Note: The samosas can be refrigerated up to one day or frozen for up to a year before frying/cooking.

FINAL STEPS

Heat 4 cups of grapeseed oil to 360°F in a Dutch oven, heavy-bottom pan, or deep fryer.

Fry 4 samosas at a time for 3-4 minutes or until golden brown (turning them over as they brown).

Drain the fried samosas onto paper towels.

INGREDIENTS

1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

3 TBSP Olive Oil (divided)

1 CUP Mushrooms (minced)

1 Large Carrot (grated)

1/2 CUP Sauerkraut

1 Shallot (minced)

1 TBSP Parsley (minced)

1 CUP Gruyere Cheese (grated)

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

4 Eggs

4 CUP Fine Bread Crumbs

1 TBSP Cold Water

Crepe Batter

10 OZ Milk

3 Eggs

4 OZ All Purpose Flour

1 OZ Butter (melted)

1/2 TSP Kosher Salt

PREPARING THE FILLING

Start by making the filling for the krokiety.

Heat a large skillet on medium-high heat, and place the Fullblood Wagyu ground beef in the pan with 2 tablespoons of olive oil.

Cook the beef until it’s completely browned and cooked all the way though.

Drain off the excess fat, remove the meat from the pan, and set aside.

Add 1 tablespoon of olive oil to the pan. Then, add the minced shallots, grated carrots, and minced mushrooms.

Cook for 3-4 minutes or until all the liquid has evaporated.

Add the sauerkraut, cooked Fullblood Wagyu beef, and minced parsley to the pan.

Season with kosher salt and freshly ground black pepper. This is your cooked Wagyu beef filling mixture.

Remove the mixture from the heat/stove, and place the ingredients on a tray.

Place the tray in the refrigerator, and allow everything to cool.

PREPARING THE CREPES

To make the crepe batter, place the eggs, all purpose flour, butter, milk and kosher salt in a blender.

Turn on high, and blend for 1 minute until everything has been incorporated.

Put the batter in a container, and place it in the refrigerator for 15 minutes to let the air bubbles settle.

Using a non stick skillet, begin making the crepes by placing the pan over medium heat.

Spray the pan with non-stick spray or add 1 teaspoon of clarified butter to the pan.

Add 2 ounces of the crepe batter to the pan. Do not stir.

When the batter is browned on the edges and is no longer runny, flip the crepe and cook the other side for 10 seconds.

Remove the cooked crepes from the pan, and place them on a tray. Allow them to cool to room temperature.

FINAL STEPS

With the crepes laid out flat, spoon 2 tablespoons of the cooked Fullblood Wagyu beef mixture to the center of the crepe.

Top with some shredded gruyere cheese.

Fold the left and right sides of the crepe in towards the center. Then, roll bottom to top (they should resemble an egg roll) to make your krokiety.

Whisk the 4 eggs with 1 tablespoon of cold water to make an egg wash.

Gently dip the krokiety into the egg wash and then into the bread crumbs.

Deep or shallow fry the krokiety at 350°F for 2-3 minutes or until golden brown.

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Stewing (minced)

1 White Onion (diced)

1 Red Chili (sliced)

4 Garlic Cloves (minced)

2 TSP Thyme (minced)

2 Peeled Tomatoes (chopped)

1/2 TSP Allspice

2 TBSP Ketchup

1 CUP Water

2 Green Onions (sliced thin)

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

2 TBSP Vegetable Oil

Pastry:

2 CUP Bread Flour

1 TSP Turmeric

1/2 CUP Shortening

1/2 CUP Ice Cold Water

PINCH Kosher Salt

2 Eggs

PREPARING THE PASTRY

Mix together the bread flour, turmeric, and kosher salt in a bowl.

Add the shortening and ice cold water to the bowl. Knead the dough on a lightly floured surface until the dough is smooth.

Wrap the dough in plastic wrap, and place it in the refrigerator for at least 30 minutes until ready to use.

PREPARING THE FILLING

Remove any excess fat from the Fullblood Wagyu beef for stewing, and mince thoroughly.

Place a large skillet over medium high heat with 2 tablespoons of vegetable oil.

Brown the Fullblood Wagyu beef in the pan until fully cooked. Remove the meat from the pan, and set aside.

Using the same pan, add the diced white onion, minced garlic, and sliced chilis. Cook for 3 minutes.

Chop the peeled tomatoes, and add them to the pan.

Add the thyme and allspice. Return the cooked Fullblood Wagyu beef to the pan.

Add ketchup and water to the pan. Cook until all of the liquid has been absorbed.

Add the green onions to the pan, and season with kosher salt and freshly ground black pepper.

Place the filling in a pan, and put in the refrigerator to fully cool.

PREPARING THE JAMAICAN BEEF PATTIES

Preheat the oven to 350°F.

Roll out the pastry dough until 1/4 inch thickness.

Using a large circle cutter or small mixing bowl, punch out 6-inch-wide circles.

Place 2-3 tablespoons of filling in the center of each flat circle.

Wet the edge of one half of the circle, and fold the other end over. Gently press down the edges to create a seal.

Using a fork, press down to secure the seals.

FINAL STEPS

Whip together 2 eggs with 1 tablespoon of water to create an egg wash.

Brush each Jamaican beef patty with the egg wash, and place it on a sheet tray lined with parchment paper.

Bake the patties at 350°F for 30-35 minutes.

Thai Nam Tok (Waterfall Wagyu Beef) Salad

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak

1 TBSP Freshly Ground Black Pepper

½ CUP Thin Soy Sauce

3 TBSP Fish Sauce (to taste)

2 TBSP Palm Sugar (grated)

1 TBSP Dry Chili Flakes

5 TBSP Lime Juice (to taste)

7 Small Shallots (peeled and sliced thin)

½ CUP Green Garlic Chives (minced fine)

HANDFUL Cilantro Leaves

HANDFUL Mint Leaves

Khao Khua

½ CUP Sticky Rice or Jasmine Rice (roasted)

PREPARING THE FULLBLOOD WAGYU BEEF

Take the Fulllblood Wagyu flat iron steak, and marinate it in the freshly ground black pepper and soy sauce for 1 hour.

Grill the flat iron steak on high heat for around 6 minutes on each side (depending on how thick the cut of meat is). Grill until the steak is a medium-rare or medium finish.

Once the Fulllblood Wagyu flat iron steak is finished cooking, let it rest for 10 minutes.

Going against the grain, slice the steak into thin, bite-size strips.

PREPARING THE KHAO KHUA

Add the ½ cup of sticky rice (or jasmine rice) to a hot pan.

Dry roast the rice slowly, stirring continuously. After about 10 minutes, the rice should start caramelizing.

Keep roasting the rice for 15 minutes or until the rice is golden in color. Then, remove it from the heat, and let it cool.

Grind the roasted rice into a coarse powder using a mortar and pestle. This is your khao khua.

Use the khao khua (see instructions below) immediately on your salad for the best flavor.

PREPARING THE NAM TOK SALAD

In a mixing bowl, add the grilled strips of steak, 2 tablespoons of khao khua, fish sauce, palm sugar, dry chili flakes, lime juice, peeled and sliced shallots, minced green garlic chives, cilantro, and mint leaves.

Mix all the ingredients fully, and do a taste test. The salad should be sour, salty, and spicy to taste.

Add more lime juice or fish sauce as needed.

FINAL STEPS

INGREDIENTS

1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Chorizo

2 1/2 CUP Yukon Gold Potatoes (diced)

3 Dried Guajillo Peppers (seeds removed)

2 TBSP Grapeseed Oil

3 Garlic Cloves

8 Black Peppercorns

1/2 TSP Mexican Oregano

1 1/2 CUP Shredded Iceberg Lettuce

1/4 CUP Crumbled Cotija

2 TBSP Mexican Sour Cream or Crema

Hot Water (for soaking guajillo peppers)

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

2 Limes (cut into wedges)

Telera Dough

2 TSP Instant Yeast

1 1/2 CUP Water (at 80 Degrees)

1 TBSP Honey

1 1/2 TBSP Butter Softened

2 TSP Salt

4 CUP All Purpose Flour

1 Egg (beaten)

1 TBSP Water (at room temperature)

PREPARING THE TELERA ROLLS

In a mixer bowl, combine the instant yeast and all purpose flour.

Then, add the 80-degree water, honey, softened butter, and salt. Mix until a soft dough forms.

Knead the dough for 6 to 8 minutes at medium speed in a stand mixer.

Cover the bowl with plastic wrap, and let it rise for 1 hour until the size has doubled.

Once the dough has risen, punch it down.

Then, divide the dough into 3.5 oz portions, roll into balls, and cover.

Let the balls of dough rest for 5 minutes before shaping the dough pieces into football-shaped rolls (tapering the dough toward the edges of each roll).

The rolls should be 5 inches long and 2 inch wide at the center.

Place the rolls onto a parchment-lined baking sheet, and cover with greased plastic wrap.

Allow the rolls to rise while turning the oven on and preheating it to 400°F.

Use one egg, beaten, and 1 tablespoon of water to create your egg wash.

When the rolls are almost doubled in size, brush the tops and sides with the egg wash.

Using a serrated knife, make two parallel slashes in the rolls.

Bake for 20 to 22 minutes at 400°F until the rolls are golden brown. The centers should read 190°F on a thermometer.

Remove the rolls from the oven, and cool completely.

PREPARING THE PAMBAZO MEXICANO WAGYU CHORIZO POTATO SANDWICH

Place the diced potatoes in small bowl, and coat them with grapeseed oil.

Season them with kosher salt and freshly ground black pepper.

Spread the potatoes evenly on a baking sheet, and bake at 400°F until soft (about 20 minutes).

Place the guajillo peppers in a bowl, and cover them with hot water to soften them (while the potatoes are cooking).

While the peppers are softening, cook the Fullblood Wagyu chorizo in a skillet over medium-high heat.

Use a wooden spoon to break up any large pieces of chorizo, and crumble.

Once the potatoes are cooked, add them to the skillet with the Fullblood Wagyu chorizo.

Keep cooking for 3 minutes (this is just enough time to allow the flavors to blend and the potatoes to get a little more tender). Set aside.

Place the guajillo peppers, 1 cup of water (that the peppers were previously soaking in), garlic cloves, Mexican oregano, and peppercorns into a blender.

Process the ingredients until you have a smooth sauce. This is your guajillo sauce.

Strain the sauce, and place in a bowl.

Heat a griddle, and add a 1/2 tablespoon of oil.

Slice the telera rolls that you prepared earlier.

Place the sliced rolls upside down on the griddle, and brush their tops all over with the guajillo sauce.

Flip the rolls so the tops get a little warm and crispy. Cook for a minute or two per side.

Repeat the process with the rest of the rolls, adding oil to the griddle as needed.

FINAL STEPS

To assemble the Pambazo Mexicano Fullblood Wagyu chorizo potato sandwiches, lightly coat the bread (toasted telera rolls) with sour cream.

Place some chorizo and potatoes on each toasted roll.

Top with the shredded lettuce, more sour cream, and crumble cotija cheese.

Serve with warmed guajillo sauce, and a few lime wedges.

INGREDIENTS

2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

2 TBSP Grapeseed Oil

1 Yellow Onion (small diced)

3 Garlic Cloves (minced)

1 LB Ground Pork

1 CUP Yukon Gold Potatoes (medium diced)

1 1/2 TSP Cinnamon

1 1/2 TSP Oregano

1 1/2 TSP Mustard Powder

1/2 TSP All Spice

1/2 TSP Cloves

1 TSP Dried Thyme

1 TSP Dried Sage

2 TSP Coarse Salt

1/2 CUP Beef Stock

3 TBSP Flour

Egg Wash (1 Egg and 1 TSP Cold Water)

Pie Dough

1 1/2 CUP All Purpose Flour

1/4 TSP Salt

3/4 CUP Cold Butter (cut into small pieces)

1 Egg

2 TBSP Ice Water

PREPARING THE PIE FILLING

Preheat the oven to 375 ̊F.

Coat the Yukon gold potatoes with grapeseed oil, and place them in the oven.

Roast the potatoes until soft, and then mash them.

Heat a large skillet with some grapeseed oil.

Once hot, add the onions, and sauté until translucent.

Add the Fullblood Wagyu ground beef and the ground pork. Brown the meat while breaking it up into small pieces.

Add the minced garlic and mashed Yukon gold potatoes to the skillet.

Add the spices (mustard powder, cloves, all spice, thyme, sage, cinnamon, oregano, salt).

In a small bowl, whisk the beef stock and 3 tablespoons of flour until smooth. Pour the mixture into the skillet.

Cook everything until the broth has thickened.

Cool the pie filling for 1 hour or overnight.

PREPARING THE PIE DOUGH

Mix together the all purpose flour and salt.

By hand, cut or rub the small pieces of cold butter into the flour and salt mixture. Continue until a “mealy” consistency is achieved.

Blend together the egg and ice water. Then, slowly add to the other ingredients.

Stop mixing as soon as the dough forms.

Split the dough into two equal portions. Wrap each portion of dough in plastic wrap.

Let the dough rest in the refrigerator for at least 1 hour before use (you can also let it cool overnight).

FINAL STEPS

Using the pie dough, roll out the bottom crust. Place it in a 9-inch pie plate .

Fill the crust with the meat filling, and top with remaining pie crust.

Seal the two crusts together, tucking the top crust under the bottom crust and pinching to create a decorative edge.

Brush the top crust with the egg wash.

Bake at 375 ̊F for 45 to 50 minutes or until the pie crust is golden brown in color.

INGREDIENTS

1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

36 Gyoza Wrappers

4 Napa Cabbage Leaves (shaved)

1 Carrot (grated)

1 Shallot (minced)

2 TBSP Ginger Root (minced)

4 Garlic Cloves (minced)

1 TSP Sesame Oil

2 TBSP Soy Sauce

2 Green Onions (sliced)

2 TBSP Vegetable Oil

1/2 CUP Water

Sesame Seeds (to season)

Green Onions (to season)

Hoisin Sauce (optional side)

PREPARING THE POTSTICKERS

Mince the shallot, ginger root, and garlic cloves.

Place them in a bowl with the Fullblood Wagyu ground beef.

Shave the cabbage, and slice the green onions. Add them to the bowl.

Grate the carrots, and add them to the bowl as well.

Add the sesame oil and soy sauce. Mix everything together until fully incorporated.

Spoon a tablespoon of the mixture in the center of a gyoza wrapper.

Wet half of the wrappers edge with water, and fold over. Press to create a seal, and remove any air.

Fold the edges to form the classic potsticker shape.

Place a large skillet over medium heat with 2 tablespoons of vegetable oil.

In the skillet, brown the potstickers on one side, and then flip them over.

Add 1/2 cup of water to the pan, and cover to steam.

Cook the potstickers for 4 minutes or until all water has evaporated.

FINAL STEPS

Remove the potstickers from the skillet.

Season them with sesame seeds and chopped green onions.

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

1 1/2 CUP Cooked White Rice

1 Carrot (shredded)

1 HEAD Cabbage

1 Onion (diced)

4 Garlic Cloves (minced)

2 TBSP Tomato Paste

1/4 CUP White Wine

1 TBSP Paprika

1 TSP Oregano

1/4 CUP Parsley

1 TBSP Thyme (minced)

1 LB Crushed Tomatoes (divided)

2 TBSP Sour Cream

2 TBSP Olive Oil

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

PREPARING THE CABBAGE

Begin by bringing a large pot of lightly salted water to a boil.

Remove the core from the cabbage head, and place the whole head in the water. Then, shut off the heat.

Let the cabbage sit for a half hour, and then remove it from the pot.

Gently pull apart the cabbage leaves one leaf at a time, while leaving them intact. Set the leaves aside, and let them cool to room temperature.

PREPARING THE FILLING

Place a large skillet over medium heat.

Add 2 tablespoons of olive oil and the diced onions to the skillet. Cook for 3 minutes or until onions are translucent.

Add the minced garlic, thyme, paprika, shredded carrot, oregano, and tomato paste. Cook for an additional two minutes.

Deglaze with the white wine, and reduce to 1/4 of the amount of liquid.

Remove from the heat, and let it cool to room temperature. This is your onion mixture.

Place the Fullblood Wagyu ground beef and cooked rice together in a bowl.

Add the cooled onion mixture, parsley, sour cream, and 1/2 cup of the crushed tomatoes to the bowl.

Season heavily with kosher salt and freshly ground black pepper.

FINAL STEPS

Preheat your oven to 375°F, and set out a casserole dish.

Lay a cabbage leaf flat, and spoon a 1/4 cup of the filling in the center.

Fold the edges in towards the center, and roll (wrapping the cabbage around itself).

Continue until all the cabbage leaves are filled and rolled.

Place the remaining crushed tomatoes in the bottom of the casserole dish. Season with kosher salt and freshly ground black pepper.

Place the stuffed cabbage rolls on top of the crushed tomatoes.

Cover with foil, and bake in the oven at 375°F for 50 minutes.

Remove the foil, and bake an additional 10 to 15 minutes.

Serve the cabbage rolls with sour cream and fresh parsley.

INGREDIENTS

4 Double 8 Cattle Company Fullblood Wagyu Shanks

8 OZ Thick, Uncured Bacon (cut into 1/2 inch lardons)

1 Yellow Onion (medium diced)

3 Carrots (peeled and large diced)

3 Celery Stalks (medium diced)

4 Garlic Cloves (minced)

4 TBSP Tomato Paste

12 OZ Medium-Bodied Red Wine (Chef used Chianti)

4 CUP Beef Stock

1 1/2 TBSP Kosher Salt

2 TSP Freshly Ground Black Pepper

3 TBSP Butter (softened)

3 TBSP Flour

15 Pearl Onions (peeled)

12 Crimini Mushrooms (cut into 1/2 inch pieces)

Grapeseed Oil

Bouquet Garni  (a bundle of herbs tied with twine)

4 SPRIGS Fresh Parsley

6 SPRIGS Fresh Thyme

3 Bay Leaves

PREPARING THE BEEF BOURGUIGNON

Preheat the oven to 325°F.

Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later use.

In a large Dutch oven, cook the bacon and 1 tablespoon of grapeseed oil over medium heat for about 5 minutes or until crispy. Set aside.

Season the Fullblood Wagyu beef shanks with kosher salt and freshly ground black pepper.

Increase the heat to medium high, and add enough grapeseed oil to coat the bottom of the pan.

Once the pan is warm, add the Fullblood Wagyu beef shanks, and sear on both sides until caramelized (about 4-5 minutes on each side).

Once the beef is browned on both sides, deglaze the pan with the medium-bodied red wine.

Add the diced yellow onions, diced carrots, diced celery, and tomato paste.

Let the red wine reduce down, scraping up the bits on the bottom, and cooking the vegetables.

Once the red wine is reduced by half, add the minced garlic, peeled pearl onions, mushrooms, crispy bacon, beef stock, bouquet garni, 1 1/2 tablespoons of kosher salt, and 2 teaspoons of freshly ground black pepper.

Bring to a boil, cover, and place it in the preheated oven for 4 hours.

FINAL STEPS

Remove the pan from the oven.

Remove the bones from the Fullblood Wagyu beef shanks, and discard the bones.

Set the Fullblood Wagyu beef aside in a dish.

Remove the bouquet garni from the pan, and discard.

Strain the cooking liquid through a strainer.

Add the vegetables in the side dish with the Fullblood Wagyu beef shanks.

Place the strained cooking liquid back into the Dutch oven, and bring it to a boil.

In the meantime, mix the softened butter and flour to make a paste.

Once the cooking liquid has reached a boil, whisk in the butter/flour paste. This is your sauce.

Season the sauce with kosher salt and freshly ground black pepper as needed.

Return the Fullblood Wagyu beef and vegetables into the sauce, and coat them.

Serve the bouef bourguignon with potatoes, rice, or pasta.

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak

2 1/2 TBSP Dried Oregano

2 TBSP Toasted and Ground Cumin

1 1/2 TBSP Kosher Salt

2 TSP Freshly Ground Black Pepper

2 TSP Ancho Chile Powder

1/2 CUP Grapeseed Oil

1 1/2 CUP Green Onions (green and white parts, sliced into 1/4 inch pieces)

16 OZ Porter or Dark Beer

1 1/4 CUP Worcestershire Sauce

Columbian Aji Sauce

3 Jalapeños (roughly diced)

1 SMALL BUNCH Green Onion (roughly diced)

1/2 CUP Sweet Onion (coarsely chopped)

1/2 CUP Fresh Cilantro (coarsely chopped)

1 Lime (juiced)

2 TSP White Wine or Red Wine Vinegar

1 TSP Coarse Kosher Salt

1/4 TSP Freshly Ground Black Pepper

Columbian Avocado Sauce

2 Medium, Ripe Avocados (peeled, pitted, coarsely chopped)

1/2 CUP Fresh Cilantro (coarsely chopped)

1/4 CUP Sweet Onion (coarsely chopped)

2-3 Serrano Chiles (chopped with seeds)

1/3 CUP Water

1 Lime (juiced)

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK

Using sharp knife, lightly score the Fullblood Wagyu bavette steak about 1/4 inch deep on both sides in a crisscross pattern (at 1/2 inch intervals).

Place the steak on a cookie sheet.

In a medium size bowl, whisk together the beer, grapeseed oil, Worcestershire sauce, green onion, freshly ground black pepper, ancho chile pepper, kosher salt, toasted and ground cumin, and dried oregano.

Pour the ingredients from the bowl over the Fullblood Wagyu bavette steak, and rub it into the meat.

Cover and chill the steak, while letting it marinate for a total of 6 hours (turn the steak and rub the marinade into the steak every 30-60 minutes during the 6 hour period).

Before grilling the steak, let the steak sit out at room temperature for one hour.

Heat the grill to medium-high heat. Brush the grill rack lightly with oil.

Grill the Fullblood Wagyu bavette steak to desired doneness or about 7-8 minutes on each side for a medium-rare finish.

Transfer the steak to a cutting board, and let it rest for 10 minutes.

Thinly slice the steak across the grain.

PREPARING THE AJI SAUCE

Combine all of the aji sauce ingredients (diced jalapeños, diced green onions, chopped sweet onions, chopped cilantro, lime juice, white wine vinegar, kosher salt, and freshly ground black pepper) in a food processor.

Blend the ingredients until almost smooth, stopping to scrape down the sides.

Place the sauce in a container, cover, and refrigerate until needed.

Note: The flavor of aji sauce gets better as it sits/rests.

PREPARING THE AVOCADO SAUCE

Combine all ingredients (avocados, chopped cilantro, chopped sweet onions, chopped Serrano chiles, water, lime juice, and coarse kosher salt) in a food processor.

Blend all ingredients while scrapping down the sides.

Transfer the avocado sauce to a small bowl, and season it with kosher salt and freshly ground black pepper.

Cover the sauce, and chill it until needed.

Note: this sauce can be made a day in advance.

FINAL STEPS

Transfer the Columbian beer marinated, grilled, and sliced Fullblood Wagyu bavette steak to a platter.

Serve with the Columbian aji and avocado sauces.

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Picanha Roast

2 Idaho Potatoes (julienned)

12 Baby Tomatoes

12 Red Pearl Onions

6 Garlic Cloves (minced)

2 TSP Cumin

2 TBSP Soy Sauce

1/2 CUP Beef Stock

1 TSP Sugar

1/2 TSP Thyme

1 TSP Chili Powder

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

Canola Oil

Cilantro (chopped)

Aji Sauce

2 Shallots

2 Garlic Cloves (minced)

1 TSP Ground Mustard

1 Lemon (juiced)

PINCH Sugar

1/2 CUP Kewpie Mayo

1 CUP Cilantro Leaves

1 Jalapeño (seeded)

1/4 TSP Cumin

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

PREPARING THE AJI SAUCE

To make the aji sauce, place the shallots, minced garlic cloves, ground mustard, lemon juice, sugar, kewpie mayo, cilantro leaves, jalapeño (seeded), cumin, kosher salt, and freshly ground black pepper in a blender.

Blend on high until smooth. Reserve for later.

PREPARING THE PERUVIAN LOMO SALTADO

Cut the Idaho potatoes into julienne pieces.

Wash the cut potatoes, and pat dry.

Heat canola oil in a skillet (covering bottom of skillet and about 1 inch deep) until a temperature of 275°F is reached.

Fry the potatoes in the oil for 3 minutes, and then remove the potatoes. Let them cool at room temperature.

Cut the Fullblood Wagyu picanha roast into 1/8-inch-thick slices. Slices should be 2 inches in length.

Season the sliced roast with cumin, chili powder, kosher salt, and freshly ground black pepper.

Heat the oil in the skillet again until a temperature of 350°F is reached.

Place the previously fried potatoes back in the oil/skillet, and fry until golden brown.

Remove the potatoes from the oil, and place them on a plate (lined with a paper towel).

Remove almost all of the oil from the pan, leaving about 2 tablespoons.

Add the seasoned and sliced Fullblood Wagyu roast to the pan.

Cook the beef for 2-3 minutes or until evenly browned.

Remove the meat from the pan, and reserve.

Cut the red pearl onions in half, and add to the pan. Cook for 2 minutes or until caramelized.

Add the minced garlic cloves and thyme. Cook for an additional minute.

Deglaze the pan with beef stock. Then, add the soy sauce and sugar.

FINAL STEPS

Return the Fullblood Wagyu beef to the pan.

Cut the tomatoes in half, and add them to the pan.

Add the cooked/fried potatoes to the pan. Season to taste with kosher salt and freshly ground black pepper.

Finish by adding chopped cilantro on the top.

Serve the Peruvian Lomo Saltado with the previously prepared Aji Sauce and cooked rice.