Potato Pancakes with Smoked Salmon, Caviar and Dill Cream
Although Wolfgang Puck is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar.
Grilled Steaks with Sweet-Spicy Hoisin Sauce
Wolfgang Puck became adept at preparing accessible Asian-flavored dishes at his restaurant, Chinois on Main, in Santa Monica, California. His sweet-and-savory Asian-inspired sauce, which is flavored with hoisin, ginger and soy sauce, is delicious with the tender grilled beef.
L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and basil drink is served.
Corn and Bacon Soup with Jalapeño Crema
Wolfgang Puck uses both creamy grated corn and sautéed kernels to make this satisfying soup, which he serves with a chile-spiked cream. "My young son Oliver loves the sweetness of the corn soup," Puck continues. "But I don't give him any jalapeño crema."
Pork Schnitzel with Warm Potato Salad
Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan. When making this dish at home, opt for boneless pork chops from the supermarket, pounding them tender. Pan-fry the schnitzel in a shallow pool of oil instead of deep-frying it.
Spaetzle with Gruyère and Caramelized Onions
The spaetzle can be prepared and refrigerated for up to 1 day.
This dessert, which is like the fluffiest, creamiest ice cream pie imaginable, was created by Spago's pastry chef, Sherry Yard, for the opening of Spago Beverly Hills. It's based on a Malakoff torte, which is a traditional Viennese layered cake. "For the warmer climates of California, we changed it to a semifreddo, which is perfect for summer," says Wolfgang Puck.
Hot Dog Melts
Woldfgang Puck may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.
Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar
This mouthwatering French recipe makes the perfect cocktail party appetizer.