Wolfgang Puck's culinary empire includes nearly 100 restaurants and six cookbooks.
Below, find three of his favorite recipes.
On page 1, Mini Prime Cheeseburgers With Remoulade and Aged Cheddar. On page 2, Pizza With Smoked Salmon and Caviar and on page 3, Chino Farms Corn Soup.
MINI PRIME CHEESE BURGERS WITH REMOULADE AND AGED CHEDDAR (courtesy Wolfgang Puck)
Makes 12 mini burgers
3/4 pound ground Wagyu Snake River Farms beef
Pinch of Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
6 ounces aged cheddar cheese, sliced
6 slices Brioche bread, punched out with a 2-inch ring cutter
Remoulade 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, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. 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 Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.
REMOULADE SAUCE (courtesy Wolfgang Puck)
2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup of brunoise of red onion
1/2 cup of brunoise of red bell pepper
1/2 cup of brunoise of yellow bell pepper
Instructions: In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
PIZZA WITH SMOKED SALMON AND CAVIAR (courtesy Wolfgang Puck)
Makes 4 pizzas
1 recipe Pizza Dough (follows)
16 ounces smoked salmon, sliced paper-thin
1/4 cup extra-virgin olive oil
1 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plush 4 small sprigs for garnish
1 cup sour cream or creme fraiche
Freshly ground pepper
4 heaping tablespoons domestic golden caviar
4 heaping teaspoons black caviar
Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.
Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.