Top 10: Wolfgang Puck recipies that made him famous

Wolfgang Puck is a world-renowned chef and restaurateur, known for his innovative and delicious recipes. From classic dishes like chicken pot pie and baked macaroni and cheese, to more sophisticated fare like mushroom risotto and shrimp scampi, Puck's recipes are sure to satisfy any appetite. In this article, we have compiled a list of the top 10 Wolfgang Puck recipes, each with step-by-step instructions to help you recreate these dishes in your own kitchen.

1. Wolfgang Puck's Chicken Pot Pie

‍

Ingredients:

• 2 cups cooked and shredded chicken
• 1 cup frozen peas and carrots
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 refrigerated pie crust

Instructions:

1. Preheat the oven to 425°F.
2. In a large saucepan, melt the butter over medium heat. Add the onion, celery, and peas and carrots, and cook for about 5 minutes, or until the vegetables are tender.
3. Stir in the flour, salt, and pepper, and cook for 1 minute more.
4. Gradually add the chicken broth and milk, stirring constantly until the sauce thickens and comes to a boil.
5. Add the shredded chicken to the sauce and mix well.
6. Pour the mixture into a 9-inch pie dish.
7. Place the pie crust over the top of the dish and press down gently to seal the edges. Cut a few slits in the top of the crust to allow steam to escape.
8. Bake for 20-25 minutes, or until the crust is golden brown.
9. Allow the pot pie to cool for a few minutes before serving.

2. Wolfgang Puck's BBQ Chicken Pizza

Ingredients:

• 1/2 cup BBQ sauce
• 1/2 cup diced cooked chicken
• 1/2 cup diced red onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced pineapple
• 1 cup shredded mozzarella cheese
• 1 pre-made pizza crust

Instructions:

1. Preheat the oven to 425°F.
2. Spread the BBQ sauce over the pizza crust, leaving a 1-inch border around the edges.
3. Top the pizza with the chicken, red onion, green bell pepper, and pineapple.
4. Sprinkle the mozzarella cheese over the top of the pizza.
5. Place the pizza on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and the crust is golden brown.
6. Allow the pizza to cool for a few minutes before slicing and serving.

3. Wolfgang Puck's Spaghetti Carbonara

Ingredients:

• 8 oz spaghetti
• 4 egg yolks
• 1 cup grated Parmesan cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions.
2. In a small bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant.
4. Add the cooked and crumbled bacon to the skillet and cook for 2-3 minutes more.
5. Drain the spaghetti and add it to the skillet with the bacon and garlic.
6. Pour the egg yolk mixture over the spaghetti and toss gently to coat.
7. Sprinkle with chopped parsley and season with salt and pepper to taste.
8. Serve the spaghetti carbonara hot.

4. Wolfgang Puck's Beef Stroganoff

Ingredients:

• 1 lb beef tenderloin, sliced into thin strips
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tbsp tomato paste
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• salt and pepper to taste
• 8 oz egg noodles, cooked according to package instructions

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the beef tenderloin strips and cook for 3-4 minutes, or until browned on all sides.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
5. Add the beef broth, sour cream, tomato paste, Dijon mustard, and Worcestershire sauce to the skillet and stir to combine.
6. Return the beef to the skillet and simmer for 5-7 minutes, or until the sauce has thickened and the beef is cooked through.
7. Season with salt and pepper to taste.
8. Serve the beef stroganoff over the cooked egg noodles.

5. Wolfgang Puck's Baked Macaroni and Cheese

Ingredients:

• 8 oz elbow macaroni
• 2 cups milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup bread crumbs

Instructions:

1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions.
3. In a large saucepan, melt the butter over medium heat. Add the flour, salt, and pepper, and stir to form a paste.
4. Gradually add the milk, stirring constantly until the sauce thickens.
5. Add 1 1/2 cups of the cheddar cheese to the sauce and stir until the cheese is melted.
6. Drain the macaroni and add it to the cheese sauce. Mix well to combine.
7. Transfer the macaroni and cheese to a 9x13-inch baking dish.
8. Sprinkle the remaining 1/2 cup of cheddar cheese and the bread crumbs over the top of the macaroni and cheese.
9. Bake for 20-25 minutes, or until the top is golden brown.

6. Wolfgang Puck's Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 350°F.
2. Place the flour, eggs, and bread crumbs in three separate shallow bowls.
3. In a fourth bowl, mix together the Parmesan cheese, Italian seasoning, salt, and pepper.
4. Dip each chicken breast in the flour, then the eggs, and finally the bread crumb mixture, making sure to coat both sides evenly.
5. Heat the olive oil in a large skillet over medium heat.
6. 6. Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
7. Transfer the chicken to a 9x13-inch baking dish.
8. Spread the marinara sauce over the top of the chicken, and sprinkle with the mozzarella cheese.
9. Bake for 15-20 minutes, or until the cheese is melted and the chicken is cooked through.

7. Wolfgang Puck's Chili Con Carne

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the ground beef, onion, green bell pepper, and garlic to the pot and cook until the beef is browned and the vegetables are tender.
3. Drain any excess fat from the pot.
4. Add the diced tomatoes, kidney beans, beef broth, chili powder, cumin, and paprika to the pot and stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the chili con carne hot, with your choice of toppings such as shredded cheese, sour cream, and chopped green onions.

8. Wolfgang Puck's Shrimp Scampi

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 1 tbsp chopped fresh parsley
• salt and pepper to taste
• 8 oz linguine, cooked according to package instructions

Instructions:

1. Melt the butter in a large skillet over medium heat.
2. Add the garlic and cook for 1-2 minutes, or until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the white wine, chicken broth, and lemon juice. Bring to a boil and cook for 3-4 minutes, or until the sauce has reduced by about half.
6. Return the shrimp to the skillet and toss with the sauce.
7. Sprinkle with chopped parsley and season with salt and pepper to taste.
8. Serve the shrimp scampi over the cooked linguine.

9. Wolfgang Puck's Caesar Salad

Ingredients:

• 1 head romaine lettuce, chopped
• 1 cup croutons
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 egg yolk
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 cup olive oil
• salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, croutons, and grated Parmesan cheese.
2. In a small bowl, whisk together the garlic, egg yolk, lemon juice, and Dijon mustard.
3. Gradually add the olive oil to the bowl, whisking constantly until the dressing has emulsified.
4. Season the dressing with salt and pepper to taste.
5. Pour the dressing over the salad and toss to coat.
6. Serve the Caesar salad immediately.

10. Wolfgang Puck's Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup white wine
• 1 tbsp butter
• 1 small onion, chopped
• 8 oz mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• salt and pepper to taste

Instructions:

1. In a large saucepan, bring the chicken broth to a simmer.
2. In a separate large saucepan, melt the butter over medium heat. Add the onion and cook for 2-3 minutes, or until translucent.
3. Add the Arborio rice to the saucepan with the onion and cook for 1-2 minutes, stirring constantly, until the rice is coated with the butter.
4. Pour the white wine into the saucepan with the rice and cook for 1-2 minutes, or until the wine has been absorbed.
5. Add a ladleful of the simmering chicken broth to the rice and cook, stirring constantly, until the broth has been absorbed.
6. Continue adding the broth to the rice, one ladleful at a time, stirring constantly until each ladleful has been absorbed, until the rice is cooked al dente. This should take about 20-25 minutes.
7. Meanwhile, heat a separate skillet over medium heat. Add the mushrooms and cook for 3-4 minutes, or until tender.
8. Once the rice is cooked, stir in the cooked mushrooms, Parmesan cheese, and chopped parsley.
9. Season with salt and pepper to taste.
10. Serve the mushroom risotto hot.

Whether you're a seasoned home cook or just starting out, these Wolfgang Puck recipes are a great place to begin. Each recipe has been carefully crafted by Puck himself, and is sure to impress your friends and family. From hearty comfort food like beef stroganoff and chili con carne, to lighter fare like Caesar salad and BBQ chicken pizza, there's something for everyone on this list. So why wait? Grab your apron and get cooking with these top 10 Wolfgang Puck recipes!