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Posted on Sep 28, 2017 11:00am
Cook Up Wolfgang Puck's Thursday Night Football Tailgate Menu
The celebrity chef shared his recipes for chili, corn muffins, meatloaf, meatballs, and cookies.

In celebration of tonight's Thursday Night Football showdown between the Chicago Bears and Green Bay Packers, celebrity chef Wolfgang Puck returned to The Talk to cook up an impressive tailgate menu that will have your guests asking for more. Learn how to prepare his signature recipes.

Recipes courtesy of Wolfgang Puck

Three Bean Quinoa Chili
Yields 8-10 servings



Ingredients
1 pound white beans
1 pound black beans
1 pound pinto beans
1 1/2 pounds quinoa
1/2 cup olive oil
2 tablespoons chopped garlic
1 cup brown onion, small diced
1 1/2 cups canned crushed tomato
1 cup tomato paste
3 dried guajillo chilis
1 1/2 gallons vegetable stock
2 tablespoons cumin
2 tablespoons chili powder
1/2 cup lime juice
1 tablespoon maple syrup
3 tablespoons salt, plus more to taste
2 jalapeno peppers
For garnish: roasted corn, sliced avocado, green onion, sliced jalapeño, and sour cream



Method
1. Soak beans in water overnight. Drain.
2. Re-hydrate dried guajillo chili in hot water or vegetable stock for 20 min. Deseed. Puree into a paste with a blender.
3. Heat a wide pot medium heat. Add olive oil and onions. Sauté until translucent. Add garlic. Stir with a wooden spoon until fragrant. Add cumin and chili powder.
4. Add tomato paste. Mix to bloom. Add tomatoes with juice, guajillo puree, salt, and enough vegetable stock to submerge the beans. Cover with a lid or foil and cook until beans are cooked (about 15 minutes).
5. Taste for doneness. Add uncooked quinoa, stir, and cover until quinoa is cooked (about 5–7 minutes). Add more stock if needed.
6. Add maple syrup and lime juice. Simmer on low and stir often (about 15 minutes). Adjust seasoning.
7. Garnish with avocado, roasted corn, green onion, thinly sliced jalapeños, and a spoonful of sour cream.

Corn Muffins with Jalapeño Peppers and Fresh Rosemary
Yields 12 muffins



Ingredients
1 medium ear of corn
16 tablespoons (8 ounces) unsalted butter
3 small jalapeño peppers, finely chopped
2 teaspoons fresh rosemary, chopped
2 packed tablespoons light brown sugar
1 egg
1 teaspoon salt
1 teaspoon baking soda
1 cup all-purpose flour
1 cup stoneground cornmeal
1 1/4 cup buttermilk

Method
1. Preheat oven to 425 degrees F.
2. Cut the kernels from the ear of corn. Set aside.
3. In a saucepan, melt 1 1/2 tablespoons of the butter. Brush medium-sized muffin tins with some of the butter and set aside. Add the jalapeño peppers to the remaining butter in the pan and cook slowly for 1 minute. Remove from the heat. Add the corn and rosemary to the pan with the peppers set aside.
4. With an electric mixer, cream the remaining butter with the sugar in a bowl; then add the egg and mix well. Scrape down the sides of the mixture if necessary. The mixture should be light and fluffy.
5. Mix together the salt, baking soda, flour, and cornmeal. Add to the mixer a quarter of the flour mixture, then a quarter of the buttermilk, mixing well after each addition. Continue with alternate additions of flour and buttermilk until all has been used.
6. Stir in the jalapeño and corn mixture.
7. Spoon the batter into the muffin tins until they are three-quarters full and bake for 18 to 20 minutes. A toothpick inserted in the center will come out clean.
8. Let the muffins rest in the tin for about 5 minutes, then remove from the pan.

Presentation: place in a napkin-lined basket or bowl. Serve hot with fresh unsalted butter.

Wolfgang's Bacon Wrapped Meatloaf
Yields 6 servings



Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons fresh oregano, minced
1 1/2 teaspoons fresh thyme, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 pound lean ground turkey
1 egg, lightly beaten
3/4 pound smoked bacon (about 13 slices)

Method
1. Heat the olive oil in a large skillet over medium-high heat. Sauté the onion until translucent (about 8 minutes). Add the mushrooms and garlic and cook until they just begin to color (3–5 minutes). Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender (about 5 minutes). Transfer the vegetable mixture to a large mixing bowl and let it cool.
2. Preheat the oven to 400 degrees F. Add the beef, pork, and turkey to the bowl. Stir in the egg and continue mixing just until the ingredients are thoroughly combined.
3. Line the bottom of an oiled 9x5x3 inch loaf pan with the bacon slices, placing them parallel to the short end and slightly overlapping, with their ends hanging over the edges. Add the meat mixture to the pan patting it down to make it smooth and even. Fold the ends of the bacon strips up and over the meat mixture to enclose it completely. Cover the loaf pan with aluminum foil.
4. To prepare the water bath, place a roasting pan inside the oven on the middle shelf. Bring a kettle of water to boil. Using an oven glove, slide the shelf with the roasting pan out partway. Place the loaf pan in the center of the roasting pan. Carefully pour boiling water into the roasting pan to come halfway up the side of the loaf pan. Cover the roasting pan with aluminum foil.
5. Carefully slide the shelf back into the oven and bake for 1 hour.
6. Remove the foil and continue to bake until an instant-read thermometer inserted into the center of the meat loaf registers 165 degrees F (about 30 more minutes).
7. Remove the pan of meat loaf from the oven and let it rest for 10 minutes. Meanwhile, carefully empty the boiling water from the roasting pan. Holding the loaf pan with oven gloves or pot holder, carefully pour the juices from the pan into a sauce boat or heatproof cup. Cut the loaf crosswise into 8 slices, taking care to cut completely through the bacon with each slice. Serve each slice drizzled with pan juices.


Wolfgang's Meatloaf Meatballs
Yields 6 servings



Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons fresh oregano, minced
1 1/2 teaspoons fresh thyme, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 pound lean ground turkey
1 egg, lightly beaten

Method
1. Heat the olive oil in a large skillet over medium-high heat. Sauté the onion until translucent (about 8 minutes). Add the mushrooms and garlic and cook until they just begin to color (3–5 minutes). Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender (about 5 minutes). Transfer the vegetable mixture to a large mixing bowl and let it cool.
2. Preheat the oven to 400 degrees F. Add the beef, pork, and turkey to the bowl. Stir in the egg and continue mixing just until the ingredients are thoroughly combined.
3. On a work surface, begin to shape small 1-inch sized balls and place on an oiled sheet pan.
4. Bake for approximately 10 minutes until meatballs are golden brown. Remove from oven, allow to cool, and then serve.


Wolfgang's Tailgate Cookies
Yields 24 cookies



Ingredients
1/4 cup unsalted butter, cut into 1/2 inch pieces
1/3 cup plus 2 teaspoons sugar
1/4 teaspoon salt
2/3 teaspoon vanilla extract
1 large egg, room temperature
1 cup plus 2 tablespoons all-purpose flour, sifted
Cookie cutter and extra flour as needed

Method
1. Using a hand mixer, blend the butter on medium speed until pale yellow. Scrape sides of the bowl. Add sugar, salt, and vanilla. Blend on medium speed until smooth and then for about more 2 minutes.
2. Add the eggs and beat on low speed until fully incorporated (about 15 seconds). Scrape sides of the bowl.
3. On low speed, mix in the flour until fully incorporated (about 15 seconds).
4. Place the dough between two sheets of parchment and roll out until 1/4 inch thick. Freeze for 1 hour.
5. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
6. After the dough has chilled, carefully peel off the parchment and dust work station with flour. Dip the cookie-cutter in flour as needed.
7. Once on the baking sheet, the cookies can be decorated with colored sugars, candy sprinkles or dusted with granulated sugar. Can also be iced after baking.
8. Place in oven and bake 7–9 minutes, or until golden brown around the edges. Remove cookies from the oven and carefully slide the parchment onto a work surface. Let cookies cool for 5 minutes before serving.