One of the biggest names in cooking, Wolfgang Puck, joins us outside on our new patio to grill up some of his signature kabobs. He not only is chef to the stars, but he also has worked in some of France’s finest restaurants and has launched over a dozen fine dining restaurants. One of those restaurants is call 20.21 and is located right inside the Walker Arts Museum in Minneapolis. We were lucky enough to have him make a stop at TCL and cook up some delicious dishes.

Wolfgang Puck has been known for dishes that celebrate French and Asian flavors and today he cooked up some honey marinated beef skewers along with chicken kabobs with lemon and thyme, and a delicious summer rice salad. Not only that, he also shares with us some of his favorite places to shop for the best food and the best taste! 

HONEY MARINATED BEEF SKEWERS WITH ASIAN COLE SLAW
(recipe courtesy Wolfgang Puck)
Yield:   Serves 6

I like to serve these beef skewers on a hot dog bun, so that way, it makes it easy to serve them at parties without having to use a knife and fork.

6 bamboo skewers, about 9 to 12 inches long
2 pounds strip steak or filet or any other tender cut of beef, cut into 1/2-inch cubes

Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chile flakes
1 tablespoon chopped ginger
2 tablespoons scallions

Asian Cole Slaw:
1 bunch green scallions
1 head of green cabbage
1 large organic carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper

6 hot dog buns (optional)

Soak the skewers in cold water for about an hour.  Drain and pat dry. 

In a medium bowl, whisk together the marinade ingredients and set aside.  Thread the beef cubes onto the skewers and place in the marinade for about 1/2 hour. 

Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.  Reserve the remaining scallions, which you have also julienned.  In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.  Check salt and pepper to taste and let marinate for 1/2 hour before serving.

Preheat grill or broiler while skewers are marinating.

Cook beef skewers for about ten minutes or until desired doneness.

Divide cabbage slaw onto 6 plates.  Place skewers on top and sprinkle with remaining scallions.

If using hot dog buns, drizzle them with a little olive oil and grill until well toasted.  Spread cole slaw on the bottom of the bun.  Place meat on slaw, hold bun, and remove skewer.  Top with remaining bun.

CHICKEN KABOBS WITH LEMON AND THYME
(recipe courtesy Wolfgang Puck)
Yield:  Serves 4

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 small shallot, minced
2 teaspoons chopped fresh thyme leaves
1 clove garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large boneless, skinless, chicken breast halves
2 lemons, each cut into 4 wedges

In medium nonreactive bowl, whisk together the olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt, and pepper.  Place in large, heavy-duty sealable plastic food-storage bag.

Using a fork, pierce each chicken breast all over several times to help the marinade penetrate.  Cut each chicken breast into 8 large equally sized chunks.  Put the marinade mixture in the plastic bag; add the chicken, seal the bag, and move the pieces around to coat them thoroughly.  Put the bag in the refrigerator for about 1 hour.

Preheat the grill.  Meanwhile, thread the chicken chunks onto 8 metal skewers, including a lemon wedge in the middle of each skewer.  (If using bamboo skewers, soak them in water for at least an hour, then let dry.)

Grill the kabobs until the chicken is nicely brown and cooked through, 8 to 10 minutes, turning the kabobs once.  Serve on a bed of Summer Rice Salad (recipe follows).

SUMMER RICE SALAD
(recipe courtesy Wolfgang Puck)
Yield:  Serves 4 to 6

1/2 pound organic brown rice
1/2 pound organic wild rice
2 cups (500 ml) store-bought or homemade organic chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup (60 ml) extra-virgin olive oil
1 organic lemon, zested and juiced
1 small red onion, cut into small dice
1 large organic cucumber, peeled, seeded, and cut into small dice
1 organic red bell pepper, halved, stemmed, seeded, deveined, and cut into small dice
1 bunch green onions, trimmed and finely chopped
1/4 cup (60 ml) chopped cilantro leaves
Freshly ground black pepper

Cook the rice in a rice cooker, or on the stovetop, according to the package directions.  Instead of water, substitute with chicken broth and add the salt and cinnamon to the brown rice.

After the rice is cooked, leave it to cool completely to room temperature.

In another large bowl, stir together the olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions.  Add the cooled rice and toss until thoroughly mixed.  Stir in the cilantro leaves.  Taste and adjust the seasonings with more salt and pepper, if necessary.  Serve at room temperature.