Tag Archives: oscar night recipes

Hooray for Hollwood 7.0

15 Jan

oscar burger The Oscar Night Burger is going to happen. On Oscar night, we drool thinhilary_burger2king about chef Wolfgang Puck’s famous wagu beef sliders with remoulade because they seem like a delicious riff on the In’n’Out burgers stars will be wolfing down at after parties. For our own couch potato pleasure, we are thinking of baked mini cheeseburger canapes based on two tantalizing recipes we’ve been hoarding forever. Here’s the plan: meat seasoned according to this, but patties (not meatballs) formed to cover baguette slices like this. Love the description of the baguette turning out like a warm crouton, love the smaller size (those Puck sliders look like a yummy but awkward mouthful) and we’re swooning over the buttery, beefy broiled topping.

UPDATE: They worked perfectly! We’ll use a smaller, pea-sized bit of butter next time, as these babies were really rich.



1 lb extra lean ground beef
Ace baguette slices (or any good, toothsome bread)
2 tbsp Worchestershire
1-2 tsp garlic salt
Freshly ground black pepper

Divide the beef into 12 portions (to match baguette slices)
Top bread slices with beef to cover (important so the exposed bread doesn’t  burn)
Score the beef and drizzle with Worchestershire, garlic salt and pepper. Top each with a pea-sized knob of butter.

Preheat oven to broil. When heated, place baking sheet with beef/baguette slices on middle rack. Broil for 8-10 minutes. Top with cheese slice and return to oven just to melt.
Serve right away.

Perhaps a drizzle of Puck’s ethereal remoulade (¾ cup of store-bought or homemade Thousand Island dressing, 2 T bottled barbecue sauce , 1 T diced red onion) or In’n’Out clone:
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar/or shot of wooster

or 1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.html?oc=linkback

Manly Meatballs
The 150 Best American Recipes

Ace baguette (or other toothsome bread), sliced into 1 cm thickeness

1 lb. Lean ground beef

1/4 cup soy sauce

2 tsp packed dark brown sugar

4 minced green onions

Shake of garlic salt and freshly ground black pepper

Preheat oven to 450F.

Mix ground beef, soy sauce, brown sugar, green onion salt and pepper.

Arrange baguette slices on baking sheet.

Form 36 meatballs and press into each slice of bread.  On middle rack, cook for 10 minutes, or until centre of each meatball reaches 160 degrees. Serve immediately.

Hooray for Hollywood

22 Feb

wolfgang puck 1
Oh, but we do love an Oscars couch party. Such an indulgence — the red carpet fashion, the bubbly, the little bites, and of course, the movies. Here’s some other Puck pie recipes, courtesy our 1980s Seventeen magazine.

This Sunday, it will be a soirée à deux, so we’re keeping it simple.

This could be the year for gourmet mini hotdogs, a la “let’s all gCalgary-20130224-00561[1]o to the lobby.”

And perhaps a nod to Wolfgang Puck’s famous smoked salmon with dill creme and caviar pies…

How about using a star-shaped cookie cutter to make toasts or crispy tortillas to top with smoked salmon cream cheese, sprinkled with freshly snipped dill?

Makes 2 cups

A good spread or dip is a welcome addition to any party. And 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 white or brioche toast or pumpernickel bread for spreading, or pass with a selection of good-quality crackers.

1/2 pound good-quality smoked salmon, well chilled, coarsely chopped
4 ounces cream cheese
1/2 cup sour cream
1 lemon, juiced
1 tablespoon minced fresh chives
1 teaspoon minced fresh dill
Freshly ground black pepper

In a food processor fitted with the stainless-steel blade, put the salmon, cream cheese, sour cream, lemon juice, chives, dill, and a little salt and pepper. Pulse the machine on and off for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Then, continue pulsing until the mousse is smooth, about 2 minutes longer. Taste and, if necessary, adjust the seasoning by p
ulsing in a little more salt and pepper.

Carefully remove the blade from the processor. With the spatula, scrape the mousse into a serving container; or put it in a storage container, cover, and refrigerate until serving time.

Let’s All Go To The Lobby

24 Feb

oscar intermissino
How could we have missed this?

Oscar night at home = buffet of dancing hot dogs, soda, popcorn and ice cream bars?

UPDATE: the cutest mini dogs!


It’s the ultimate homage to the motion picture show tradition. Although we’ve never partaken in a Paramount Theatre’s snack bar weenie, we’re partial to that cartoon frankfurter and bun — cue the Wurlitzer.

Surely a selection of premium sausages with dreamy gourmet toppings and oozing cheese is the perfect Oscar movie night snack for two or a crowd.

768030CB-3CA1-46DC-82AE-9DCA8D888B288A53A789-403E-41BC-9D0F-AF5053235AD9Wolfgang Puck has an Oscar party worthy take on dogs. He calls them wiener wurstchen: splits all beef hot dogs, fills them with gruyere and wraps them in bacon. after baking at 425F until crisp (about 15 minutes) he tops them with this dreamy horseradish cream.

  • 1/2 cup plus 2 tablespoons mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup drained prepared horseradish
  • 1/4 cup Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon minced shallots
  • 1 tablespoon minced chives
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper

Some more inspiration from our fave hot dog joint: Tubby Dog.
The Starlet, Action Hero, Red Carpet, Golden Guy — they’re yours for the inventing.

Some hilarious homemade coasters featuring dancing cartoon concession snacks would be the crowning glory for any Oscar night.

Flicks and Picks

23 Feb

Thoroughly looking forward to Oscar night on the couch for a change instead of working.

Some gourmet popcorn and nibbles are in order. popcorn

Although chef Wolfgang Puck’s signature smoked salmon pizza with dill cream and caviar is an elegant Academy Awards night menu idea, we are more interested in his mini prime burgers.

To keep things easy, we’re using sirloin meatballs on baguette rounds slathered with remoulade. Or to really go Hollywood, a tangy In ‘n’ Out burger sauce clone.



Recipe from Wolfgang Puck
3/4 pound premium ground beef
Pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
aged cheddar cheese, sliced
6 brioche buns or other airy bread, cut out with a 2-inch ring cutter
Remoulade Sauce (recipe follows)
Arugula leaves
cherry tomatoes, sliced
cornichons, sliced

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup onion, brunoised
1/2 cup each of red & yellow bell peppers, brunoised

In-n-Out clone sauce
1/2 cup mayo
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
2 tsp sweet pickle relish
1 tsp finely minced white onion
1/8 tsp salt
dash pepper

Smaller scale: 2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar

Preheat a grill or grill pan.
Put the ground beef in a bowl and season with the salt and pepper. Mix together with your hands to combine.

Take 2 tablespoons of the beef and shape it like a meatball. Flatten slightly and drizzle the burgers with oil.

Season both sides with salt and pepper.
Cook patties for 3 minutes, then flip. Top with cheese and let melt. Toast buns slightly on both sides, about 2 minutes.
Top each bun half with sauce. Add burger, arugula leaf, tomato slice and cornichon.
For sauce: In a saucepan, combine cream, garlic, rosemary and paprika. Reduce by half. Cool to room temperature. Saute onions, red and yellow bell pepper until glossy.

Transfer to a plate and allow to cool to room temperature before adding to saucepan mixture.


Serve with small cooked new potatoes, crudite and pita wedges.
Servings: 2-1/2 cups (625 mL)

2 slices bacon, chopped
1 large leek (white and light green parts) or small onion, minced
1 cup (250 mL) shredded extra-old cheddar cheese
1 cup (250 mL) sour cream
1/2 cup (125 mL) cream cheese, softened
1/2 tsp (2 mL) pepper

In large nonstick skillet, cook bacon over medium heat until beginning to crisp, 3 to 4 minutes. Add leek; cook until softened and bacon is crisp, about 4 minutes. Transfer to 3-cup (750 mL) ovenproof serving dish.

Stir in 1/2 cup (125 mL) of the Cheddar cheese, the sour cream, cream cheese and pepper; sprinkle with remaining cheese. Bake in 425°F (220°C) oven until cheese is melted, 10 to 12 minutes.