Recipes

Wolfgang Puck opens up a new restaurant in Dallas. Along the way, he shares a few recipes that are favorites for family gatherings, whatever the season.

Keep the Grinch away with a chocolaty Peppermint Patty or 5 Golden Rings, both made with Godiva Dark (the 5 Golden Rings also features Godiva White) or a Chocolate Mint Martini, made with Rumple Minz, Grey Goose vodka and Crème de Cacao Dark.

Remove from the heat and whisk in cocoa, ½ cup at a time. Whisk vigorously until all cocoa has been added.  Hold at warm room temperature—or near warm stove until you are ready to make “legs of fudge” in a wine glass or tall parfait.

Add the mix to the casserole dish.  The depth can vary from 1 inch to 2 inches.  If the mix is only 1 inch deep, it will cook 5 to 10 minutes faster. Place in a preheated oven at 350 degrees and bake for 40 minutes or until it is golden brown and firm.

Warm the crab in a small saucepan with a little beer. Remove the venison from the warm oil. Using paper towel, pat off the excess oil on the tenderloin. Slice the tender into half-inch pieces. Fan three pieces across each plate. Top with sauce and crab meat. Serves six to eight.

Smoke the venison over high heat in the smoker until the internal temperature reaches 130 degrees. This will take about 15 to 18 minutes. In a saucepan, warm the oil to 140 degrees. Pour the warm oil into the cooler.
Submerge the venison into the oil. This will hold the back strap at a perfect medium rare for hours.

Combine ingredients in blender and puree until smooth. Push through a sieve to smooth out the solids.
Load into plastic squirt bottles and release the artist in you—paint your plate!

Put the almonds, sesame seeds, corn flakes, sugar, chili flakes and salt into a food processor with an “S” blade and pulse lightly until combined, making it coarse but not over processed. Place in a flat pan.  In similar sized pans/casseroles, place the flour in one and fill the other with egg wash (the eggs and milk whisked together).

Simmer all the ingredients except the shrimp in a 6- to 7-quart saucepan (or the largest one you have) for 10 minutes.  Add the shrimp and cook until pink (5 minutes) on medium-low heat. Serve in a large bowl with a bib and lots of bread.

What’s a salsa lover to do? Since April’s salmonella outbreaks, everything from tomatoes to cilantro have been suspect. Jalapenos packaged or harvested in Mexico are currently feeling the FDA’s wrath, but there are plenty of alternatives.

Chef François Maeder shares his recipes with you: Charbroiled Alaskan Salmon, Lamb Provencal, Sunny Fettuccine