For the 14th year in a row, Wolfgang Puck creates an Oscar-worthy menu for the hottest post-award show ticket in town — the academy's Governor's Ball.
The Governor's Ball menu is made up of locally grown, sustainable organic ingredients.
Puck gave "Good Morning America's" Sam Champion a behind-the-scenes tour of the Governor's Ballroom and revealed the recipes he'll be serving on the big night!
Baked Macaroni and Cheese With Black Truffles
*Recipe courtesy Wolfgang Puck
*Yield: Serves 4
8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3½ cups milk
½ medium white onion
1 bay leaf
1 teaspoon Kosher salt
1 teaspoon black pepper
3 tablespoons finely chopped black truffles
10 ounces sharp aged white cheddar, grated
3 ounces Gruyere cheese, grated
1 ounce Parmesan cheese, grated
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish
Preheat oven to 350 degrees F.
In a large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.
Spicy Tuna Tartare in Sesame Miso Cones
*Recipe courtesy Wolfgang Puck, 2002
*Yield: Makes about 20 cones
Miso Tuile Cone Ingredients:
4 ounces (½ stick) butter
1 cup corn syrup
1/8 cup miso paste
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sesame oil
½ cup all-purpose flour
1 tablespoon powdered ginger
½ cup sesame seeds (1/4 cup black; 1/4 cup white)
4 ounces diced # 1 sushi grade tuna
1 tablespoon diced pickled ginger
1 teaspoon chopped scallions — reserve half for garnish
1 tablespoon Soy Sauce/Wasabi Mixture — (recipe follows)
2 tablespoons Spicy Chili Mayonnaise — (recipe follows
4 pieces Daikon sprouts
½ teaspoon Massago Roe
Pinch pickled ginger, chopped
Pinch Bonito flakes
Preheat oven to 350 degrees F.
In a medium saucepan, melt the butter together with the corn syrup. Be very careful not to let it boil. Remove from the heat and whisk in miso paste, salt, pepper, and sesame oil. Sift in the flour, stirring continuously. Add the ginger and sesame seeds.
Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.
Remove from the baking sheets and form into miniature cones.
In a stainless steel bowl mix the diced sushi grade tuna, pickled ginger, chopped scallions with the soy/wasabi mix and spicy chili mayonnaise. Keep on ice.
Place Daikon sprouts inside the cones, stem side first. Spoon tuna mix inside cone. To garnish, place sliced green onions, Massago roe, chopped pickled ginger, a drop of soy/wasabi mix and bonito flakes on top of tuna and serve immediately.
Soy Sauce/Wasabi Mixture made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.
Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus ¼ tablespoon sriracha hot chile sauce, and 1/4 teaspoon sesame oil (Kadoya brand), all mixed together.
Mini Kobe Cheese Burgers With Remoulade*Recipe courtesy Wolfgang Puck
*Yield: Makes 12 mini burgers
¾ pound Kobe ground beef
Pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
3 slices cheddar cheese
6 slices Brioche bread, punched out with a 2-inch ring cutter
Special Sauce (recipe follows)
6 cherry tomatoes, sliced
3 cornichons, sliced
Preheat a grill or grill pan.
Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.
Place the burgers on the hot grill. Cook for 3 minutes, and then turn them over with tongs. Put ¼ slice of cheese on top of burger. While that's cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of the remoulade (recipe below). Put the burger on top (cheese side up), followed by sprinkling of finely chiffonade of iceberg, a slice of tomato and a slice of cornichon.
*Yield: Makes 1 cup
1 cup best foods mayonnaise
1/8 cup ketchup
2 T sherry vinegar
1/8 C red onion finely chopped
1 T capers, chopped
1 T chives, chopped
1 T parsley, chopped
½ T thyme, chopped
Pinch kosher salt
Stir to combine.