World Chef
Step 1: Unpack and Organize
First things first, use the “What’s In the Box?” list to make sure you’ve got everything you need.
Use your meal kit ingredients within three days of delivery. If not cooking immediately, store all ingredients in your fridge until you’re ready to start.
Remove ingredients from the refrigerator 15 minutes before you’re ready to start cooking. Be sure the Wagyu steak is room temperature before you begin
If you need help with your kit email us at info@myworldchef.com.
Step 2: Watch and Cook-Along
This meal box was crafted by Marriott Bonvoy, the chefs at Solaz, a Luxury Collection Resort, Los Cabos, and the World Chef/YumCrunch culinary team.
Follow the cook-along video below when you're ready to start cooking alongside Chef Emanuele! Pro-tip: Watch the video before you start cooking to be prepared when it comes time to make your dish.
Step 3: Enjoy with Your Friends and Family
It’s time to reap the rewards of your foodie efforts and taste the delicious meal you just made.
from Solaz, a Luxury Collection Resort, Los Cabos
Serves 4
Wagyu New York Strip Steak with Mole Negro, Fried Plantain Molotes, And Sauteed Brussels Sprouts
(makes up to 4 servings)
1 raw Wagyu New York strip steak
1 package pre-made mole negro
8 partially cooked plantain molotes (plantain balls stuffed with Oaxacan cheese)
2 cups halved, blanched Brussels sprouts
You’ll also need:
Kitchenware
Saucepan
Knife or scissors
A steel pan or cast iron skillet
Tongs
Cutting board or clean counter surface
Sheet tray
Parchment paper or aluminum foil
Cloth napkin or kitchen towel
Additional Ingredients
Cooking Oil
Salt
Pepper
Note: Feel free to improvise with what you have at home.
You'll be making the steak and reheating the mole at the same time on two separate burners while the molotes reheat in the oven. The Brussels sprouts will be cooked in the juices of the Wagyu steak, while the steak rests before plating.
Preparing the Meal
1. Remove the Wagyu steak from its packaging and place on a cutting board or plate. It should be room temperature for 15 minutes.
2. Preheat your oven to 375°F so it’s ready to reheat the molotes. Fill a small pot half way with water and bring to a boil over medium high heat.
Making the Molotes
3. Line a baking sheet with parchment or aluminum foil. Add cooking spray, if needed. Place the molotes on the baking sheet about 2 inches apart from one another.
4. Place the baking sheet of molotes in the pre-heated 375°F oven and bake for 10-15 minutes or until warmed through and golden brown.
Reheating the Mole
5. Add the unopened, vacuum-sealed packet of mole negro to the boiling water and reduce the heat to low. Heat the mole for at least 10 minutes (it can stay in the simmering water until you’re ready to use it).
Making the Wagyu Steak
6. Meanwhile, prepare the Wagyu strip steak. Rub a little oil on both sides of the meat, then salt and pepper generously on both sides.
7. Heat the cast iron on medium-high heat until hot, about 1-2 minutes.
8. Cook one side of the Wagyu steak for 5-6 minutes or until seared to golden brown. Flip the steak and repeat on the other side for 5-6 minutes or until it reaches 130°F-140°F for medium rare.
9. Remove the Wagyu steak and allow it to rest for 2 minutes before slicing into 3/4-1 inch slices.
Making the Brussels Sprouts
10. Keeping the heat medium-high, add the package of Brussels sprouts to the pan and season them with salt and pepper. Allow the Brussels sprouts to get some color and cook in the Wagyu steak fond until tender and golden brown for about 4-6 minutes, flipping them over midway.
11. Remove the Brussels sprouts and set aside in a warm place. Remove the mole from the boiling water by using a set of tongs – be careful, the mole bag will be hot! – and place the unopened bag of mole on a small towel to cool down (1-2 minutes). Remove the molotes from the oven and allow to cool for 3-5 minutes.
Plating the Dishes (Serves up to 4 people)
12. Cut the corner of the bag of mole. On each plate, spread 3-4 tablespoons of the mole into an even circle in the center. Add 2-4 slices of Wagyu steak around the mole. Arrange 2 cooked molotes and 1/4 of the cooked Brussels sprouts on each plate. Enjoy!
In the heart of Solaz, nestled amidst the captivating landscapes of Baja California, lies Riccio Di Mare—an exquisite culinary sanctuary curated by the esteemed Chef Emanuele Olivero. Born in the picturesque city of Cuneo, Italy, Emanuele's culinary journey began with a deep-rooted appreciation for tradition and a passion for authentic Italian cuisine.
From his earliest memories, Chef Olivero found himself drawn to the sights, sounds, and aromas of his parents' kitchen—a place where cherished family recipes and time-honored techniques came together to create culinary magic. With each dish he prepared, he sought to honor the timeless flavors of his homeland while infusing them with his own creative flair.
Over two decades ago, Emanuele's journey led him to the sun-kissed shores of Los Cabos, where he was captivated by the region's natural beauty and vibrant culinary scene. Here, amidst the rugged landscapes and azure waters of the Sea of Cortez, he discovered a treasure trove of fresh, locally-sourced ingredients that would inspire his culinary creations.
At Riccio Di Mare, Olivero's vision comes to life—a celebration of Italy's rich gastronomic heritage blended seamlessly with the vibrant flavors of Baja California. From handmade pastas to succulent seafood, each dish tells a story—a story of tradition, innovation, and the harmonious fusion of Italian and Baja flavors.
Today, Chef Emanuele Olivero invites you to experience the culinary wonders of Riccio Di Mare at Solaz, a Luxury Collection Resort, Los Cabos. Join us on a journey of discovery, where every meal is a celebration of the vibrant flavors and cultural diversity that define both Italy and Baja California. Buon appetito!
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