Sunday, March 4, 2018

Wolfgang Puck: 2018 Oscar Culinary Classics

Every year after the Oscars, the who’s-who of Hollywood heads to the Governors Ball, where Wolfgang Puck has been indulging their palates with gold-studded, caviar-topped finger food since 1994. Celebrating the 90th Academy Awards with Puck's eagerly anticipated culinary extravaganza of more than 60 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees, that will be tray passed throughout the evening. Alongside signature favorites Smoked Salmon on Oscar Flatbread with caviar and crème fraiche, Mini Kobe Cheeseburgers with rémoulade and aged cheddar, and this year's Lobster Chinois with spicy ginger curry sauce and emerald green rice, Miyazaki Wagyu beef tartare on puffed black rice; crab-stuffed hibiscus; taro root tacos with spiced eggplant; edamame and black truffle pot stickers; and black bass with salsa verde. There will also be a made-to-order sushi and raw bar. The pastry team of Kamel Guechida, Monica Ng, Garry Larduinat and Jason Lemmonier will showcase more than three dozen show-stopping desserts including the standout Ruby chocolate strawberry and cream. This new dessert features Callebaut Ruby chocolate, a 100% sustainable, naturally colored, new variety of chocolate making its U.S. debut. Returning to host the Oscars ceremony for a second year is Jimmy Kimmel, the charming chat show host who expertly navigated the disastrous mishap that saw the wrong film awarded Best Picture last year at the 2016 Academy Awards, who joking about reprising his role he said, "If you think we screwed up the ending this year, wait until you see what we have planned for the 90th anniversary show!"

Returning to host the Oscars ceremony for a second year is Jimmy Kimmel

Wolfgang Puck making the Salmon Flatbread Oscars

Wolfgang's most iconic Oscar appetizer, 
Smoked Salmon on Oscar Flatbread with caviar and crème fraiche

Tuna Tartare in sesame-miso cones

Mini Kobe Cheeseburgers with rémoulade and aged cheddar

Preparing the caviar topped roast potatoes behind the scenes

Gold foil wrapped roast new potatoes with crème fraîche and caviar

Made-to-order sushi and raw bar

Buttermilk-Marinated Fried Chicken and Creamy Grits with Sweet-and-Spicy Sauce

Miyazaki Wagyu beef tartare atop puffed black rice 

Housemade spinach campanelle with English peas, Cipollini onions and roasted tomatoes

“Mocha Beehive” made up of a dark chocolate Rocher shell, liquid honey ganache and mocha mascarpone mousse

Lychee-rose-raspberry tarts

No Governor's Ball dinner would be complete without Wolfgang Puck's gold chocolate oscars

Wolfgang Puck's Shanghai Lobster With Spicy Ginger Curry Sauce 
Serves 4-6
Recipe courtesy of Wolfgang Puck

2 pieces of fresh ginger
4 cloves of minced garlic
2 cups plum wine
1/2 cup rice vinegar
1 two-pound lobster, split in half
2 tbsp peanut oil
2 tbsp unsalted butter
5 scallions, finely sliced
3 tsp curry powder
1/2 cup heavy cream
1/2 tsp chili flakes
2 tsp soy sauce
Emerald rice, steamed and served with curry

Preheat the oven to 400°F. Peel the ginger, cut into fine julienne strips. In a small saucepan cook the ginger with 1/2 cup of plum wine and rice vinegar. Remove from the heat and reserve. Place sauté pan over high heat until very hot, add the oil and heat it almost to the smoking point. Carefully add the lobster, meat side down. Cook for 3 minutes. Add 1 tablespoon butter and transfer the pan into the oven for about 10 minutes. Remove lobster and keep warm. Using the same sauté pan add garlic, scallions, chili flakes, and ginger. Sauté the mixture lightly for 15 seconds and add the plum wine, reduce the liquid to half, add the cream and reduce by half, season the sauce to taste with salt and pepper. Arrange the lobster halves on a warm plate, meat side up. Strain the sauce over the lobster, and then sprinkle the sweet ginger on top. Serve immediately with hot steamed emerald rice.

Savoury Baked Carrot and Broccoli Rabe Terrine
Serves 6
Recipe courtesy of Wolfgang Puck

6 tbsp unsalted butter, plus more for coating 
2 lb carrots, sliced crosswise 1/4 inch thick 
1/2 cup water 
Salt and freshly ground pepper 
6 oz broccoli rabe, thick stems discarded, the rest chopped 
4 oz shiitake mushrooms, stemmed, caps thinly sliced 
5 large eggs 
4 oz sharp white cheddar cheese, shredded, about 1 1/2 cups

Preheat the oven to 400°F. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to high and boil off any excess water. Season with salt and pepper.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes. Season with salt and pepper and transfer to a bowl. Lightly beat 1 of the eggs and stir into the broccoli rabe. Wipe out the skillet and melt the remaining 1 tablespoon of butter. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.

Line an 8 1/2 x 4 1/2-inch metal loaf pan with foil. Butter the foil. In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots. Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Spread half of the carrot mixture in the prepared loaf pan in an even layer. Top with the broccoli rabe mixture. Cover with the remaining carrot mixture, smoothing the surface. Set the loaf pan in a large baking dish. Add enough hot water to the dish to reach halfway up the side of the loaf pan. Bake for about 1 hour and 15 minutes, or until the cake is firm throughout. Let cool for 10 to 15 minutes. Unmold the carrot terrine onto a platter. Cut into 1-inch-thick slices and serve.

Chocolate Peanut Butter Puffed Rice Pops
Makes 20-30
Recipe courtesy of Wolfgang Puck

8 oz milk chocolate
1 tbsp vegetable oil
5 oz creamy smooth peanut butter
3 cups puffed rice

Melt the milk chocolate and vegetable oil in a microwave bowl to 90°F. Fold in the peanut butter, in puffed rice. Line a sheet tray with parchment paper, place lollipop sticks 1 inch apart. Scoop 1 tablespoon onto top of each stick. Refrigerate for 30 minutes.

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