The award-winning chef created a plate of kale salad “full of beautiful color, flavor and texture” with dried cherries, candied pecans and goat cheese; Moroccan spiced chicken with lentils and chickpeas; a grilled salmon with truffle tomato vinaigrette; and handmade lavosh.
And even if they win or lose, the stars will be toasting all night with bubbly from Champagne Taittinger who will serve 315 bottles at the award show and another 288 bottles at the gala following the event—that’s 4,578 glasses total!
Whip up Puck’s recipes for your own viewing party and tune into the show live on TNT and TBS on Jan. 25 at 8 p.m. ET.
Pan-Seared Salmon With Truffle Tomato VinaigretteServes 4
1 pint cherry tomatoes, stemmed and quartered6 basil leaves, stacked, rolled lengthwise, and cut crosswise into thin strips½ cup, plus 2 tbsp. extra-virgin olive oil, divided1 tbsp. (white or black) truffle oil1 tsp. sugar2 tbsp. balsamic vinegar½ lemon, juicedKosher saltFreshly ground black pepper4 (8-oz.) salmon fillets, each about ½ lb., skin on, scaled
1.First, prepare the Truffle Tomato Vinaigrette. In a bowl, combine the cherry tomatoes, basil, ½ cup olive oil, truffle oil, sugar, vinegar, and lemon juice. Season to taste with salt and pepper. Toss gently. Set aside.
2.Preheat the oven to 400°.
3.For the Pan-Seared Salmon, brush the fish fillets all over with 1 tbsp. of the olive oil. Pat the fillets thoroughly dry all over with paper towels and season with salt and pepper to taste.
4.Place a medium-sized ovenproof sauté pan large enough to hold all the fillets over high heat. Add the remaining 1 tbsp. of olive oil and, when it swirls easily in the pan, carefully place the fillets in the pan skin side down. Sauté for 2 minutes, and then transfer the pan to the oven and bake until the fish is cooked through but still moist, 5 to 6 minutes longer, without turning the fillets.
5.To serve, spoon some of the Truffle Tomato Vinaigrette in the center of each of 4 serving plates. Use a spatula to carefully transfer a fillet, skin side up, to each of the plates. Spoon the remaining vinaigrette over the fish and serve immediately.
Kale Salad with Candied Pecans, Dried Cherries, Goat Cheese, and Lemon VinaigretteMakes 1 serving
4 cups raw kale, cut crosswise into strips ¼ -inch wide1 tbsp. extra-virgin olive oil2 oz. candied pecans2 tbsp. dried pitted cherries3 tbsp. Meyer Lemon Vinaigrette (recipe follows)2 oz. fresh creamy goat cheese, crumbledKosher saltFreshly ground black pepper
1.Put the kale into a mixing bowl. Drizzle in the olive oil. With your hands, gently massage the oil into the kale to soften it slightly.
2.Scatter in the candied pecans and dried cherries. Drizzle the Lemon Vinaigrette down the side of the bowl all around the perimeter of the kale. Using tongs, gently toss together the kale, nuts, and cherries until they are uniformly coated with the dressing.
3.With the tongs, mound the salad neatly in the center of a serving plate. Sprinkle the goat cheese evenly over the salad. Season lightly to taste with salt and pepper. Serve immediately.
Lemon VinaigretteMakes about 1 ½ cups
1 cup freshly squeezed lemon juiceGrated zest of all lemons squeezed to make the juice½ cup ginger-infused vinegar or regular good-quality white wine vinegar⅓ cup sugar1 cup peanut oil1 tbsp. chili oilKosher saltFreshly ground black pepper
1.In a mixing bowl, combine the lemon juice and zest, vinegar, and sugar, and stir with a wire whisk until the sugar has dissolved completely.
2.While whisking briskly, slowly drizzle in the peanut oil to form a creamy, emulsified dressing. Drizzle in the chili oil to taste. Whisk in salt and pepper to taste.
3.Store the dressing in an airtight container in the refrigerator for up to 1 week.
—Ana Calderone
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source: people.com
