Eat like the stars at the Oscars after-party with 2 Wolfgang Puck recipes
As the 94th Academy Awards draw near and the menu is set for the famed Governors Ball, the chefs behind the delicious food-filled after-party shared a taste for fans at home.
Wolfgang Puck Catering shared recipes for two of the beloved menu items with "Good Morning America" ahead of Hollywood's big night.
Cacio e Pepe Macaroni & Cheese
Serves: 1
8 ounces cavatelli pasta
2 tablespoons salt
2 tablespoons butter
2 tablespoons flour
1 1/4 cup whole milk
1/4 cup shredded aged Vermont white cheddar
1 tablespoon parmesan
1/4 teaspoon pink peppercorns, toasted and ground
1/2 teaspoon black peppercorns, toasted and ground
1/4 teaspoon green peppercorns, toasted and ground
Instructions
Bring 2-3 quarts of water to a boil in a pot. Add 2 tablespoons of salt to the water and then the pasta. Cook for about 8 minutes or to al dente. Strain.
In a heavy-bottomed pot, melt butter and then whisk flour into the melted butter. Continue to whisk for 2 minutes on low heat avoiding any color.
Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
Add white cheddar, stirring to melt the cheese into the milk. Add ground pink and black peppercorns.
Add the pasta to the pot and stir in the Parmesan. Season to taste with salt and pepper. Serve!
Prime Mini Burgers with Cheddar Cheese and Remoulade
Yield: 12 Mini Burgers
Ingredients
3/4 pound prime ground beef, such as Kobe-style
Pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
12 small slices of cheddar cheese
12 mini sesame brioche buns
remoulade (recipe below)
arugula leaves
6 cherry tomatoes, sliced
3 cornichons, sliced
Instructions
Preheat 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.
Place slices of cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.
To put the burgers together: Put the toasted buns 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.
For the remoulade: Combine 3/4 cup of store-bought or homemade Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion. Stir to combine.
Recipe reprinted with permission courtesy of Wolfgang Puck Catering.
