Recipes for Wolfgang Puck® All-Natural barbecue chicken pizza

print

Ingredients

• Mustard Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon sherry wine vinegar (or red wine vinegar)
  • Salt
  • Freshly ground white pepper
  • 1 cup almond or extra virgin olive oil (or a mixture of both)
• Salad:
  • 6 small chicken breast halves, skin-on, boneless
  • 15 cloves garlic
  • 1/4 cup fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 3 bunches watercress, stems trimmed
  • 1/2 pound mushrooms such as cremini, shiitake or oyster mushrooms

Method

1. Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.
2. Preheat grill or a barbecue.
3. Blanch garlic cloves in boiling water for 1 minute. Drain, and slice the garlic thinly. Combine the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.
4. Place the chicken, skin side down, on the grill and cook it for about 8 to 10 minutes on each side.
5. Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.
6. Heat a large skillet and add 1 to 2 tablespoons olive oil. Add the mushrooms and sauté over high heat about 4 minutes and season with salt and pepper.

Presentation

print

Ingredients

• 3 tablespoons mild-flavored oil, such as almond or safflower oil
• 4 medium onions, thinly sliced
• 1/2 cup port
• 8 cups Chicken Stock or good-quality canned chicken broth
• Salt
• Freshly ground black pepper
• 1 bouquet garni of fresh thyme, bay leaf, and celery stalk tied together
• 12 slices French baguette loaf, about 1/4 inch thick, toasted
• 3 cups shredded Gouda cheese

Method

1. Heat a 6-quart stockpot over medium-high heat. Add the oil, reduce the heat to medium-low, and sauté the onions, stirring frequently, until they are golden brown, 25 to 30 minutes.
2. Add the port to the pan and stir and scrape with a wooden spoon to deglaze the pan deposits. Add the stock, salt and pepper to taste, and the bouquet garni. Simmer gently for 30 to 40 minutes.
3. Preheat the broiler.
4. Place 6 deep ovenproof serving bowls on a sturdy baking sheet. Ladle the soup into the bowls. Top each bowl with 2 slices of bread and sprinkle evenly with the cheese. Transfer the baking sheet to the broiler and broil until the cheese is golden brown and bubbly. Serve immediately.

print

Ingredients

• 2 ears of fresh corn, husks removed
• 4 or 5 large garlic cloves, peeled
• 1 small onion (about 2 ounces), peeled, trimmed, and quartered
• 1 small jalapeño pepper, trimmed and seeded
• 2 tablespoons corn oil
• 2 corn tortillas, cut into 1-inch squares
• 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 quarts homemade or store-bought Chicken Stock, heated
• Kosher salt and feshly ground black pepper

Garnish

• 2 corn tortillas
• 1 ripe avocado
• 1 large chicken breast, cooked, boned, and skinned
• 1/2 cup grated Cheddar cheese
• 1/4 cup chopped fresh cilantro leaves

Method

1. Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
2. Using a food processor fitted with the steel blade, coarsely chop the garlic, onion, jalapeño pepper, and the corn kernels. Reserve.
3. Make the soup: In a large stockpot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.
4. Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corn cobs, and cook over low heat until the soup is reduced by one third.
5. Discard the corn cobs and purée the soup in batches, in a blender or food processor until smooth. At this point, the soup can be passed through a fine strainer if desired. Return to a clean pot and season with salt and pepper.
6. Prepare the garnish: Preheat the oven or toaster oven to 350°F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.

Presentation

print

Ingredients

• 3 medium, fully ripe avocados
• 1/4 cup freshly squeezed lime juice
• 1/3 cup freshly chopped cilantro
• 1 medium shallot, minced
• 1 tablespoon roasted whole garlic
• 1 small jalapeño chili, seeded and minced
• 1 teaspoon salt
• Corn tortilla chips

Method

1. Halve each avocado, remove its pit, and scoop the flesh into a mixing bowl. Pour the lime juice over the avocado.
2. Using a fork or potato masher, lightly mash the avocado, leaving it slightly chunky. Stir in the cilantro, shallot, roasted whole garlic, jalapeño, and salt. (The guacamole can be made ahead to this point, covered with plastic wrap, and kept refrigerated for up to 8 hours. Return to room temperature before serving.)
3. Serve with tortilla chips.

print

Pilsner or Light Lager style beers pair well with the tangy flavors of my Barbecue Chicken Pizza. This really works well during summertime!

If wine fits your tastes better, try a California Merlot, a bold Australian Shiraz or a dry rosé.

print

Try adding any one of the following ingredients alone or in combination. Additional cooking time may be required.

Before Baking

• 2 tablespoons of roasted corn
• 3 tablespoons of roasted red bell pepper
• 2 tablespoons of prepared black beans
• 2 tablespoons prosciutto
• 3 tablespoons diced sun-dried tomatoes

After Baking

• A drizzle of your favorite barbecue sauce
• A dollop of guacamole
• 2 tablespoons of pico de gallo