Some Wolfgang Puck oven recipes include buttermilk-marinated oven-fried chicken, pan-roasted chicken, herb-dusted salmon and bacon-wrapped meatloaf. For dessert, make cinnamon buns with a sticky pecan bottom and brown sugar filling.
Make buttermilk-marinated oven-fried chicken by seasoning 2 cups of buttermilk with 1 teaspoon each of paprika and oregano, 1 teaspoon each of salt and pepper, and 1/2 grated yellow onion. Add 2 1/2 pounds of skinless bone-in chicken pieces to the bowl, coating them well, before covering and marinating the chicken chilled for one hour. Toss 2 cups of all-purpose flour with 1 teaspoon each of garlic powder and onion powder, 1 teaspoon each of salt and pepper and 1/2 teaspoon of cayenne pepper, and then dredge the marinated chick in the flour mixture. Roast the chicken in a pressure oven at 450 degrees Fahrenheit for 10 to 15 minutes per side. Meanwhile, whisk together 1 cup of plain Greek yogurt, 1/4 cup of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of lemon juice, and salt and pepper to taste to make the honey-mustard dipping sauce.
To make herb-dusted salmon, brush extra-virgin olive oil on 2 6-ounce salmon fillets, and season them with salt and pepper. After placing the fillets skin side down on a wire rack, add 2 teaspoons of dried pulverized dill. Roast the salmon and a side of cut vegetables at 450 degrees Fahrenheit in a pressure oven for eight minutes.