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The Puck Pressure Oven replaces the microwave, toaster oven, conventional oven and slow-cooker!
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Fans of the pressure oven get their tasty creations critiqued by Wolfgang!
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VIDEO: Answer Wolfgang Puck below and you could WIN a Wolfgang Puck Makes It Healthy book just in time for Thanksgiving!
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Happy New Year! Looking for a good resolution/healthy living recipe? Check out this great one for Steamed Pesto Salmon!

Makes 4 servings
4 salmon fillets (6 ounces each)
Kosher salt and fresh pepper to taste...
4 tablespoons jarred pesto + more for serving
4 fresh lemon slices
4 sprigs fresh thyme or rosemary
1/2 cup white wine

1.Fit the broil rack insert into the drip/baking pan then apply nonstick cooking spray to both.
2.Place salmon fillets on the broil rack, season with salt and pepper then spoon some pesto over each fillet.
3.Add lemon, herbs and wine around the salmon.
4.Place the pan on the rack in the middle position then close the door.
5.Set the Vent Release Valve to SEAL, lower the Sealing Lever to the SEAL position and set the timer.
6.Set the oven to 450°F and function to BAKE.
7.Cook for 7-10 minutes or until salmon is mostly opaque and flakes easily.
8.When cooking is complete, turn the Vent Release Valve to VENT and wait for all air to escape. Once vented, slowly raise the Sealing Lever and press the Door Release Button to open the door.
9.Remove salmon, garnish as desired and serve with additional pesto.

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Wishing you a wonderful Thanksgiving filled with great food, great friends and plenty of laughter!

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Cooking for a smaller crowd this year? Here's a great turkey breast recipe for the rotisserie oven!

Bacon Wrapped Turkey Breast (serves 4-6)

1 large, 2.5 pound turkey breast...
2 teaspoons kosher salt or to taste
1/2 teaspoon fresh cracked pepper
8 slices bacon

1. Lay a larger piece of plastic wrap on counter and arrange bacon slices on it with slices slightly overlapping; place turkey breast on top of bacon, season with salt and pepper and roll up.
2. Secure bacon with butchers twine and place turkey on rotisserie spit.
3. Place baking rack in lower position and load turkey into oven.
4. Set pressure valve to seal and lower sealing lever.
5. Set temperature to 450°, function to ROTISSERIE and timer to 40 minutes.
6. Cook for 40 minutes or until internal temperature of 165°F.
7. When time is up, carefully turn the pressure valve to vent and wait for steam to escape then slowly raise the sealing lever and press the door release button; remove turkey.
8. Garnish as desired and serve

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Celebrity chef Wolfgang Puck is sharing some of his favorite Thanksgiving recipes.

"Thanksgiving is not a day where you go on a diet," the chef said. "You know, you want to go on a diet, you go before."

http://losangeles.cbslocal.com/2016/11/21/chef-wol...

Hosting your first Thanksgiving? Roasting your first turkey? Here is the no-fail way to truss the bird. (note: you will need about 2 feet of kitchen twine and scissors.)

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Any Puck Oven recipe requests for Thursday? Comment below and we'll see what we can do!

Getting ready for Thursday? Here's our "turkey in under an hour in the pressure oven" recipe. We can already hear the sizzling juices!

Turkey in Under 1 Hour (makes 8 servings)
1 turkey (10 pounds), thawed
1 tablespoon olive oil...
Kosher salt and fresh pepper to taste

1. Remove turkey from refrigerator. If desired, for a crispier skin and more even cooking, let the turkey rest at room temperature for
1 to 1 1/2 hours. Otherwise proceed to next step.
2. Rinse the turkey under cold water then remove neck from cavity and giblets from neck cavity.
3. Pat turkey dry using paper towels. Place the turkey in the roasting pan, follow the trussing instructions on page 5 then drizzle
with oil and season with salt and pepper.
4. Preheat the oven to 450°F, set the function to ROAST and timer to 10 minutes.
5. Place the pan on the rack in the lower position then close the door.
6. Set the Vent Release Valve to SEAL, lower the Sealing Lever to the SEAL position and reset the timer.
7. Roast turkey for 50-55 minutes or until well browned and juices are boiling.
8. When cooking is complete, turn the Vent Release Valve to VENT and wait for all air to escape. Once vented, slowly raise the
Sealing Lever and press the Door Release Button to open the door.
9. Internal temperature of turkey should register 165°F on a meat thermometer. If necessary, repeat step 6 and roast for an additional 5-10 minutes until 165°F internal temperature is reached.
10.Allow turkey to rest for 15 minutes before carving.
11.Use flavorful juices in roasting pan to make gravy, if desired.
12.Serve and enjoy!

TIP: This turkey cooks in a short time and does not usually develop the typical dark color. In order to achieve a darker color, mix 2 tablespoons of soy sauce and 1 tablespoon honey until the honey
dissolves then brush mixture all over turkey skin before roasting.

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Wolfgang Puck Pressure Oven updated their cover photo.
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Wolfgang Puck Pressure Oven updated their cover photo.
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Wolfgang Puck Pressure Oven updated their profile picture.
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Thanksgiving is in 2 weeks! Are you ready?

Today is Cookie Monster's birthday! Definitely a good reason to bake some delicious cookies in your Puck Oven! Comment below with your favorite recipes - and post pics! #HappyBirthdayCookie

Wolfgang Puck Pressure Oven updated their cover photo.
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Wolfgang Puck Pressure Oven updated their profile picture.
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Happy #Halloween! What tasty treats are you cooking up in your Wolfgang Puck Pressure Oven tonight? Our treat to you is this great fall recipe! Check it out!

Centerpiece Stuffed Squash
MAKES 4-6 SERVINGS
2 acorn squash, butternut squash or pumpkins...
Kosher salt and fresh pepper to taste
4 tablespoons unsalted butter, melted
1 medium yellow onion, diced
2 cups Italian bread, torn
1 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, grated
3 large eggs, beaten
1 cup half & half or heavy cream
1 cup fresh kale, chopped

1. Cut off the tops from the squash then scrape out all the seeds using a spoon; reserve tops.
2. Season the inside as well as the underside of the top of the squash with salt and pepper.
3. In a mixing bowl, stir together remaining ingredients then spoon mixture into squash.
4. Place squash and cut off tops in the roasting pan.
5. Place the pan on the rack in the lower position then close the door.
6. Set the Vent Release Valve to SEAL, lower the Sealing Lever to the SEAL position and set the timer.
7. Set the oven to 400°F and function to BAKE.
8. Cook for 70 minutes or until squash contents are bubbly and squash is tender when pierced with a knife.
9. When cooking is complete, turn the Vent Release Valve to VENT and wait for all air to escape. Once vented, slowly raise the Sealing
Lever and press the Door Release Button to open the door.
10. Remove squash and let cool for 10 minutes.
11. Garnish as desired and serve.
TIP: Loosely cover with aluminum foil if squash begins to brown too soon which largely depends on how tall your squash is.

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Wolfgang Puck Pressure Oven updated their profile picture.
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