Wolfgang Puck’s Oscars Governor’s Ball Menu Recipes

Wolfgang Puck will be feeding Hollywood’s biggest names on Sunday night at the Governor’s Ball, following the Oscars.

And the iconic chef/restaurateru stopped by Access Hollywood Live on Thursday to give Billy Bush and Kit Hoover a sneak peek at what’s on the menu this year!

Here are the recipes Wolfgang shared on the show…

SHORT RIB HOT POT WITH KABOCHA SQUASH PUREE

(Serves 10 to 12)

  • 5 pounds boneless beef short rib, trimmed of all membrane and excess fat
  • 4 medium orange carrots, peeled and trimmed, 3 cut into chunks, 1 cut into 1/2-inch dice
  • 2 medium yellow onions, peeled and trimmed, 2 cut into chunks, 1 cut into 1/2-inch dice
  • 2 medium stalks celery, peeled and trimmed, 1 cut into chunks, 1 cut into 1/2-inch dice
  • About 2 bottles dry red wine
  • All-purpose flour, for coating
  • Kosher salt
  • Freshly ground black pepper
  • Canola oil, for browning
  • 2 tablespoons tomato paste
  • 1 to 2 cups good-quality chicken stock or broth
  • 1 large parsnip, peeled, trimmed, and cut into 1/2-inch dice
  • 1 medium celery root, peeled, trimmed, and cut into 1/2-inch dice
  • 1 yellow carrot (or 1 extra orange carrot), peeled, trimmed, and cut into 1/2-inch dice
  • 1 large kabocha squash
  • 1 bay leaf
  • 1 package frozen puff pastry, thawed following package directions
  • 1 large egg
  • White sesame seeds, for garnish
  • Sea salt, for garnish

Arrange the short ribs in a nonreactive dish or bowl large enough to hold them in a single layer and even scatter the chunks of orange carrots, onion, and celery over them. Pour enough of the wine into the dish to submerge the beef and vegetables completely. Cover with plastic wrap and leave in the refrigerator to marinate for 24 hours.

Before cooking, preheat the oven to 350F.

Remove the short ribs from the wine and pat them thoroughly dry with paper towels, reserving the wine. Spread an even layer of the flour on a baking tray, season with some salt and pepper, and roll the short ribs in the flour until evenly coated.

Preheat an enameled cast-iron Dutch oven over medium heat. Add enough canola oil to coat the bottom of the pan well and, when it’s hot enough to shimmer slightly, shake off excess flour from the short ribs and carefully add them to the pan, working in batches if necessary to avoid overcrowding, and adding a little extra oil if needed. Cook the short ribs until evenly browned all over, using tongs to turn the meat occasionally, 7 to 10 minutes. When the ribs are browned, transfer them to a platter and set aside.

Add the diced carrot, onion, and celery to the Dutch oven and sauté until lightly browned, 2 to 3 minutes. Add the tomato paste and sauté, stirring constantly, until the tomato paste darkens slightly, about 2 minutes longer. Add the wine in which the short ribs marinated and bring to a brisk simmer while stirring and scraping with a wooden spoon to deglaze the pan deposits. Once the wine is simmering, return the short ribs to the Dutch oven and add enough chicken stock to cover completely and continue cooking until the liquid returns to a simmer.

Cover the Dutch oven with its lid or heavy-duty aluminum foil. Carefully transfer to the preheated oven and cook until the ribs are fork-tender, 2 to 3 hours depending on their size. Set the Dutch oven aside and leave to cool at room temperature for 1 hour; then, transfer the contents of the Dutch oven to a nonreactive container, cover, and refrigerate overnight. Clean the Dutch oven.

Bring a pot full of water to a boil over high heat. Meanwhile, fill a bowl with ice cubes and water and place it near the sink. Add the diced parsnip and celery root and the remaining diced yellow (or orange) carrot and cook just until the water returns to a boil; then drain and immediately submerge the vegetables in the ice water.

When they’ve cooled, drain them, transfer to a bowl, cover, and refrigerate.

For the squash, preheat the oven to 400F. With a sturdy, sharp knife, very carefully cut the squash in half. Use a sharp-edged tablespoon to scoop out the seeds and fibers from each half. Lightly oil a roasting pan and place the squash halves in the pan cut side down. Roast the squash in the oven until tender enough to be pierced easily with a sharp skewer, about 1 hour. Carefully scoop the flesh from each squash half, transferring it to a food processor fitted with the stainless-steel blade. Process until smoothly pureed, adding a little chicken stock if necessary. Pulse in some salt and pepper to taste.

Preheat the oven to 350F. Transfer the puree to the bottom of the clean Dutch oven. Arrange the cold diced vegetables on top. Remove the fat that has coagulated on the surface of the chilled short ribs braising liquid and arrange the short ribs and braising liquid on top in the Dutch oven. Add the bay leaf. Place the lid on the Dutch oven.

Cut enough 1-inch-wide strips from the puff pastry to seal the complete circumference of the Dutch oven’s lid. In a small bowl, beat the egg with a fork until the yolk and white are smoothly blended. With a pastry brush, brush the egg over 1 side of the pastry strips to moisten them. Press the moistened side of the strips into the seam all around the lid of the Dutch oven to seal it to the pot. Brush the exterior of the pastry to coat it, and decoratively scatter some sesame seeds and sea salt all around the pastry.

Put the Dutch oven in the preheated oven. Bake for 30 minutes. Remove from the oven and place on a stovetop burner over medium-low heat for 5 minutes longer.

Taking care to avoid the hot steam, use a small, sharp knife to cut through the pastry all along the seam; then, very carefully remove the lid, keeping your hands and face clear of the seam. Transfer the Dutch oven to a trivet on the dining table and serve directly from it at the table, family style.

POTATO PANCAKES WITH SMOKED SALMON

(4 servings, 12 to 14 latkes)

  • 1 pound russet baking potatoes, peeled
  • 1 small onion, peeled
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking oil, such as canola, peanut, or safflower
  • 1/2 cup creme fraiche or sour cream
  • 1 teaspoon minced fresh dill
  • Lemon juice
  • 1/2 pound smoked salmon, sliced thinly, skin and bones removed (you may substitute smoked whitefish, trout, or smoked sturgeon)

Using the large holes of a box grater/shredder, or the grating disk on a food processor, shred the potatoes into a mixing bowl. Grate in the onion.

Line a large bowl with a clean kitchen towel. Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively you can pick the mixture up by handfuls and squeeze dry). Transfer to another bowl. Add the egg, flour, baking powder, salt, and pepper. Stir with a fork until well blended.

Heat about 1/4 inch of oil in a large, heavy skillet or in a an electric fryer set at 350 degrees F. until it ripples and feels quite hot when you hold your hand over it. With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter. Add more spoonfuls, taking care not to overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula. Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture. If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.

Meanwhile, in a small bowl, stir together the crème fraîche or sour cream and dill. Season to taste with lemon juice, salt, and pepper.

To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraîche mixture onto each pancake and top with flakes of sturgeon. Serve immediately. 

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