Oscar Recipe: Baked Macaroni & Cheese with Black Truffles

Chef Wolfgang Puck has served this dish at the post-Oscar Governor's Ball for years now! It's his most requested dish of the night and he was kind enough to share it with us! Check it out!

WARNING: This is not for those counting calories!!

Oscar Recipe: Award Worthy Cocktails

Whip up these signature cocktails by Patron and Ultimat to be sipping like the stars! 

The Patrón Gold Cosmopolitan

1 ½ oz. Patrón Silver Tequila
½ oz. Patrón Citrónge Orange Liqueur
2 oz. Organic Blackberry Juice
1 oz. Fresh Orange Juice
Fresh Blackberry Garnish
10 Carat Gold Rim

Oscar Recipe: Edamame Guacamole

Here's a new spin on an old favorite courtesy of Wolfgang Puck!

So many people today enjoy edamame, those delicious little fresh soybeans, usually
served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with
some sea salt, and popped from pod to mouth. But thinking of other ways they could be
enjoyed, my team and I came up with the idea of including them in guacamole, pureed
along with ripe avocados and seasonings. The result is a touch lighter in taste and
texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it
with your favorite chips or fresh vegetable for dipping.

Oscar Recipe: Spicy Tuna Tartare in Miso Cones

 

This was by far my favorite thing at the Governors Ball Preview! I may or may not have hunted down the woman who was serving them... Don't judge! Try them for yourself and you'll understand.


Ingredients:

4 ounces diced #1 sushi grade tuna  
1 tablespoon diced pickled ginger 
1 teaspoon chopped scallions  
1 tablespoon soy sauce/wasabi mixture  
2 tablespoons spicy chili mayonnaise  
4 ounces butter  
1 cup corn syrup 
1/8 cup miso paste  
1/4 teaspoon salt 
1/4 teaspoon black pepper  
1 tablespoon sesame oil  
1/2 cup all-purpose flour  
1 tablespoon powdered ginger  
1/2 cup sesame seeds (1/4 black, 1/4 white) 

Oscar Recipe: Smoked Salmon Mousse

This recipe comes straight from Wolfgang Puck's menu for this year's post-Oscar Governor's Ball. This light, creamy, flavorful, and beautiful mousse fills that role deliciously. Better still, it takes just a few minutes to make. Serve it with thinly sliced toasted pumpernickel bread for spreading, or serve as a dip with a selection of good-quality crackers.

Kasey's Kitchen Exclusive: A Taste of The Oscars

A few weeks ago I was fortunate enough to be invited to the Oscars Food & Beverage Preview. This is where the media gets a first hand look at everything the stars enjoy at the post-show Governors Ball. Chef Wolfgang Puck is the headliner putting out a spread of over 35 dishes while Patron and Ultimat Vodka are mixing up the cocktails for the night.

Check out the video below for all the fun!

Take a glance at some of the amazing dishes Chef Wolfgang is whipping up:

 

 Baked Macaroni & Cheese with Black Truffles by Wolfgang Puck 

Click Here for the recipe!

 Crab Louie by Wolfgang Puck 
Click Here for the recipe!

 

Spicy Ahi Tuna Cones by Wolfgang Puck 

Click Here for the recipe!

Not only did we get to sip and sample all the tasty treats, we also had a chance to meet Marc Friedland, designer of the iconic Oscar Envelope! Marc even created gorgeous electronic invitations for Evite Postmark that you can send out for your own Oscar party!

See the fun party tips Marc had for us in the video here!

Stay tuned to Kasey’s Kitchen all week long for red-carpet fashion tips from Pink Champagne and Proverbial Hearts, award-winning beauty from Make Me Up, Mel and of course, tons of recipes straight from the kitchen of Wolfgang Puck! 

Celebrity Dish on Kasey's Kitchen - Mario Lopez & Chicken Enchiladas

Friday was National Coffee Day and thanks to Bailey's Creamers I was able to spend my coffee break with Mario Lopez! Check out my interview with Mario and then try whipping up his Chicken Enchilada recipe from his cookbook, Extra Lean.

Ingredients:

6 corn tortillas

2 tsp olive oil

½ cup diced bell pepper

½ cup diced onion

½ tsp salt

½ tsp dried oregano

6 oz cooked chicken breast, shredded

2 Tbsp canned green chilis

1 cup mild salsa, divided

2 cups baby spinach

½ cup low fat shredded cheese (cheddar or Monterey Jack recommended)

Chopped scallions

Hot sauce (optional)

Nonstick cooking spray

                     

Instructions:

1. Preheat oven to 375 degrees.
2. Wrap tortillas in aluminum foil and place in the oven to warm.
3. Heat oil in a large skillet over medium heat; add onions and peppers.  Season with salt and oregano and saute for 5 minutes
4. Add chicken, green chilis, ½ cup salsa, and spinach and cook until spinach is wilted.
5. Remove tortillas from the oven and spray a 9 x 9 inch baking dish with nonstick cooking spray.
6. Place ¼ cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.
7. Top tortillas with remaining salsa and cheese and bake for 10 minutes until cheese is melted.  Garnish with chopped scallions and serve with hot sauce, if desired.

Click Here for a bonus recipe from Bailey's featuring Mario's favorite flavor, Caramel!