Try These Puck Oscar Watch Party Fav's !

Main Ingredients: smokes salmon, dill cream, caviar, chives, sour cream

Wolfgang Puck's smoked salmon 'Oscar' matzo with caviar

Cook Time: 30-60 min

Celebrity chef Wolfgang Puck appeared live on "GMA" today to share this festive smoked salmon recipe that is sure to be a crowd-pleaser at any Oscars watch party.

Puck, who is in charge of the food that will be served at the Governors Ball, an Oscars after party for the stars, created this fun food in the shape of the Academy Awards statuettes that will be distributed to winners this Sunday.

Ingredients

Yield: Serves 6

1 pound smoked salmon

1 cup dill cream (recipe below)

2 ounces special select caviar from Tsar Nicoulai

1/4 ounce finely diced fresh chives

For the dill cream:

1 cup sour cream

1 tablespoon freshly squeezed lemon juice

2 tablespoons shallots, finely chopped

1 tablespoon fresh dill, finely chopped

Ground white pepper

Kosher salt

Cooking Directions

Cut matzo into Oscar shape and bake until crispy in a 350 degrees Fahrenheit oven.

Lightly coat matzo with dill cream.

Layer smoked salmon on top and garnish with special select caviar and a sprinkling of chives.

For the dill cream:

Whisk ingredients together thoroughly. Use for Smoked Salmon “Oscar” Matzo with Special Select Caviar.

Wolfgang Puck's Pizza With Salmon and Caviar

Main Ingredients: dough, caviar, salmon, pizza toppings

Ingredients

1 recipe Pizza Dough

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 crème fraîche

Freshly ground pepper

4 heaping tablespoons domestic golden caviar

4 heaping teaspoons black caviar

Cooking Directions

Preparation

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 of 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.

Divide the salmon, and arrange decoratively over the cream.

Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Cut each pizza into fourths and serve immediately.

Wolfgang Puck's mini Kobe cheeseburgers with remoulade

Main Ingredients: kobe beef, salt, olive oil, cheddar, brioche bread

Cook Time: 30-60 min

Celebrity chef Wolfgang Puck shared this mouthwatering recipe for Kobe beef cheeseburgers with homemade remoulade on "GMA" today.

Puck, who is in charge of the food that will be served at the Governors Ball, an Oscars after party for the stars, shows how to give your classic slider a gourmet twist with this recipe that is sure to be a hit at any watch party!

Ingredients

Makes 12 mini burgers

3/4 pound Kobe ground beef

Pinch of kosher salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

3 slices organic cheddar cheese

6 slices Brioche bread, punched out with a 2-inch ring cutter

Remoulade (recipe below)

Organic iceberg lettuce

6 cherry tomatoes, sliced

3 cornichons, sliced

For the remoulade:

Makes 1 cup

1 cup store-bought mayonnaise

1/8 cup ketchup

2 tablespoons sherry vinegar

1/8 cup red onion, finely chopped

1 teaspoon capers, chopped

1 teaspoon chives, chopped

1 teaspoon fresh parsley, chopped

1/2 teaspoon fresh thyme, chopped

Pinch kosher salt

Pinch sugar

Cooking Directions

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 1/4 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.

For the remoulade:

Place all ingredients in a bowl and stir to combine.

Tip: To make this recipe even simpler, instead of making the Remoulade, make your own special sauce by combining 3/4 cup of store-bought or home made Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion. Stir to combine.

Oscar Dish: Wolfgang Puck's Truffled Chicken Pot Pie

Recipe Summary Main Ingredients: chicken, onions, carrots, truffles, chicken stock

Servings:6

Difficulty: Easy

Cook Time:30-60 min

This recipe uses a classic French chicken veloute scented deliciously with winter black truffles. You may substitute or add to the vegetables we've used below according to your taste, however, please do make sure anything added to the veloute mixture is as dry as possible. A vegetarian version of this can be made by substituting a vegetable or mushroom stock for chicken stock in the veloute recipe and by adding more vegetables in place of the chicken.

This recipe is part of Wolfgang Puck's menu for the 2010 Governor's Ball on Oscar night.

Recipe courtesy Wolfgang Puck Catering

Ingredients

1/2 cup flour

1/2 cup butter

1 quart enriched chicken stock 

1 cup creme fraiche

2 tablespoons black truffle oil

1/4 cup chopped black truffle

1 lemon

Salt (or truffle salt) to taste

White pepper to taste

2 cups cooked pearl onions (red and white)

2 cups cooked baby carrots (yellow and orange, cut into 1/2 " pieces)

2 cups cooked (or defrosted if frozen) green peas

18 slices black truffle

Meat from chicken cooked from enriched chicken stock (not fine shredded)

6 each approximately 10oz. ramekins or 4" wide soup vessel

Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5"

2 whole eggs +1 egg yolk for egg wash

Cooking Directions

Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes. Veloute should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, creme fraiche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure its not too thick, loosen with more stock if necessary.

Preheat a "still" or low fan oven to 350 degrees. Make sure veloute and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking.

Recipe courtesy Wolfgang Puck.