Disney World Restaurant Recipies

[nibblesandbits]

Beef Kabobs
Restaurant Marrakesh
Epcot


Ingredient List:

24 oz beef tenderloin, cut into 1 inch cubes

½ cup onions, finely chopped

2 tbsp parsley, finely chopped

2 tbsp coriander, finely chopped

1 tbsp paprika

¼ cup olive oil

Salt and white pepper to taste

1 tsp cumin
8 8 inch skewer sticks (soak in water first for a hour to keep from burning)

How to Cook:

This one is pretty easy.. combine all ingredients and mix well, then put 4 pieces of beef on each skewer, then cook on a grill or under a broiler for 5 minutes. Thats it!

 

[nibblesandbits]

Kona Salad
Kona Cafe - Polynesian
Serves 8

3 unpeeled Asian pears, cored and thinly sliced
9 cups (1-pound bag) spring mix or gourmet lettuce mix
1 cup crumbled blue cheese
1/4 cup thinly sliced red onion
3/4 cup smoked almonds, chopped into large pieces
6 tablespoons orange juice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 cup canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

1. In a large bowl, gently toss pears, salad greens, cheese, onions and nuts.
2. Mix orange juice, rice vinegar and sugar. Whisk in oil, salt and pepper.
3. Pour liquid over salad, toss and serve.
Recipe note: If the pears are not available, substitute fresh peaches, strawberries or whatever is in season.

 

[Mydustydog]

Looking for Rose and Crown appetizer

Looking for recipe for "Butter-Poached Shrimp with Barley Risotto" appetizer from Rose and Crown -
EPCOT - World Showcase England.

May 14th 2010, dinner at Rose and Crown, LOVED the appetizer and asked the server for the recipe. She promised to e-mail it to us, but it never came.
Have searched many WDW recipe lists but no luck. Does anyone have this recipe?

Butter-Poached Shrimp with Barley Risotto

 

[tigsmom]

Looking for recipe for "Butter-Poached Shrimp with Barley Risotto" appetizer from Rose and Crown -
EPCOT - World Showcase England.

May 14th 2010, dinner at Rose and Crown, LOVED the appetizer and asked the server for the recipe. She promised to e-mail it to us, but it never came.
Have searched many WDW recipe lists but no luck. Does anyone have this recipe?

Butter-Poached Shrimp with Barley Risotto

I searched around and did not see this, I'll send a request to guest relations and suggest you do the same. Make sure to let them know when you were there and add your reservation number if you still have it. Please post if/when you hear back. :wave:

 

[nibblesandbits]

No-Sugar Added Cheesecake
Boardwalk Bakery
Makes 1 (9-inch) cheesecake

1 1/4 cups crushed sugar-free vanilla wafer cookies
4 tablespoons butter, melted
4 tablespoons sugar-free sweetener
2 tablespoons cornstarch
3 (8-ounce) packages cream cheese, softened
3 eggs
1 egg white
1/2 cup sour cream
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
Seasonal berries and mango wedges for serving

1. Heat oven to 375F.
2. Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch spring-form pan. Bake 7-8 minutes. Let cool completely.
3. Reduce oven temperature to 325F. Sift together sweetener and corn starch. Add cream cheese, then beat at low speed with an electric mixer until creamy. Add eggs, egg white and sour cream. Beat at low speed 1 minute. Stop mixer and scrape down sides of the mixing bowl with a spatula. Add the lemon juice and vanilla extract. Beat 1 minute.
4. Pour into prepared crust. Bake at 325F for 45-50 minutes or until firm and golden around the edges but still slightly moist in the center. Let cool completely.
5. Slice and serve with fresh fruit.

 

[nibblesandbits]

French Toast With Fresh Berries and Mascarpone Cream
Tony's Town Square (a former meal)
Serves 8

6 whole eggs
4 cups whole milk
1 teaspoon vanilla extract
8 pieces of thick-cut white bread or sourdough
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1 cup heavy cream
1/2 cup fresh strawberries, hulled and halved
1/2 cup fresh blueberries
1 tablespoon fresh orange zest
Powdered sugar for garnish (optional)

1. In a large bowl, whisk together eggs, milk and vanilla
2. Evenly coat bread, absorbing all the mixture.
3. On a nonstick griddle, grill bread about 2 minutes on each side, or until golden brown. Keep warm in oven and cook while cooking the remaining bread in batches.
4.In a bowl, combine mascarpone, powdered sugar and cream until it is the consistency of melted ice cream. Adjust with a few extra tablespoons of heavy cream as needed.
5. Cut French toast pieces diagonally. Top with berries, then drizzle with the cream mixture and sprinkle with orange zest. Dust with powdered sugar if desired.

 

[nibblesandbits]

The Pomegranate Splash
50's Prime Time - DHS

1.5 oz. Skyy Citrus Vodka
¾ oz. PAMA Pomegranate Liqueur
¾ oz. Monin Pomegranate Syrup

Fill the glass with a splash of Cranberry juice and Club Soda (you can use 7UP instead)

mix it well before adding the 7UP and then give a little stir after filling with the soda. The drink comes served in a Collins glass with a straw and usually with a lemon and cherry garnish. Enjoy!

 

[kverdon]

Thanks SO MUCH! for posting the Sanaa Green Coriander Chutney recipe! It is served as one of the sauces you can choose to go with their wonderful breads!

Kevin and Mona

 

[nibblesandbits]

If I liked alcoholic beverages, this would so be what I would order! Sounds GOOD!!!

Soul Candy
Serves 1

1/2 ounce Vincent Van Gogh Dutch Chocolate Vodka
3/4 ounce Godiva White Chocolate Liqueur
3/4 ounce Godiva Dark Chocolate Liqueur
4 ounces cappiccino
Fresh whipped cream
White and dark chocolate shavings for garnish

1. Mix the first gour ingredients in a warm 12-ounce coffee glass.
2. Garnsh with whipped cream and chocolate shavings.

 

[nibblesandbits]

Chicken Tajine With Preserved Lemon & Olives
Restaurant Marrakesh - Epcot
Serves 2

2 1/2 pound chicken, washed, dried and cut into quarters
1/4 cup olive oil
2 large onions, chopped
1 bunch fresh parsley, finely chopped
1 teaspoon freshly-chopped ginger
1 teaspoon freshly-chopped garlic
1/2 teaspoon white pepper
1 pinch saffron
2 cups water
1/2 cup green and/or black olives, pitted
2 preserved lemons, sliced (see note)

1. In a large saucepan, heat olive oil and saute the onions. Add chicken, breast-side down, and brown.
2. Add parsley, ginger , garlic, white pepper and saffron. Cook 10 minutes, turning the chicken occasionally.
3. Add water and bring to a boil. Reduce heat and simmer, covered, 45 minutes, or until chicken is cooked through. Remove chicken and place on a tajine or serving dish.
4. Cook the remaining sauce for 5 minutes to reduce volume and concentrate flavors. Add olives and lemons.
5. Add sauce to chicken and serve.
Recipe note: Preserved lemons are sold a gourmet stores and specialty markets.

 

[nibblesandbits]

Beef Bites, Old Piedmont Style
Epcot Food & Wine Festival


Ingredients:
1.5 lb. beef tenderloin
1 pint red wine
3.5 oz. white onions
3 oz. dark chocolate, cut into chips
3 oz. butter
6 drams fresh thyme (dram = 3/4 teaspoon)
8 whole cloves
black pepper to taste
1 dram cinnamon
1 bay leaf
salt to taste

To Make:
1. Cut the beef into small bites and marinate it with wine, cloves, cinnamon, crushed black peppercorns and bay leaf. Put into a container and keep in fridge for 12 hours, stirring from time to time.

2. Clean and slice the onions, then sweat them in butter.


3. Drain the meat from the marinade and add the meat to the stewed onion, cooking for a few minutes.



4. Add the marinade and the thyme (without its woody parts), and keep cooking on a low heat.



5. When the meat is cooked through, discard the bay leaf, add the chocolate and season with salt and pepper to taste.


You can serve these little beauties with polenta, potatoes, or pasta

 

[tigsmom]

Requested in a separate thread...

Orzo Pasta
Tusker House , Animal Kingdom

12 ounces orzo (cooked)
1 cup fresh spinach
1 teaspoon olive canola blend
¼ cup vegetable stock
1 each tomato (¾ inch diced)
¼ teaspoon ground black pepper
1 clove minced garlic (1 clove)
1 teaspoon salt (check if needed)
2 Tablespoons lemon juice
10 each kalamata olives sliced
1 Tablespoon fresh thyme (10 sprigs)
1 1/2 ounces feta cheese crumbled
1 Tablespoon fresh basil (5 leaves)

1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.
2. Heat large skillet over moderate heat.
3. Add oil, tomatoes, garlic and sauté 1 minute.
4. Add all other ingredients except olives and feta.
5. Heat through and cook like a risotto, taste do not add salt.
6. Place in pan for service and garnish with olives and feta.

** Index updated through this post.

 

[nibblesandbits]

Big Apple Sunset
Serves 1

1 1/4 ounces Van Gogh Wild Apple Vodka
3/4 ounce sour apple schnapps
1/2 ounce sour mix
1/4 ounce Chambord raspberry liqueur
Green apple slices for garnish

1. In a cocktail shaker, mix vodka, schnapps and sour mix. Strain mixture into a chilled martini glass.
2. Finish with Chambord (do not stir). And garnish with apple slices.

 

[Tatania]

Prawns with Mixed Vegetables in Citrus Dressing
From Chef Christophe Coutanson (Disneyland Paris) for Heart of Romance Event in Tokyo Disneyland
Serves 4 as a first course

1⁄4 pound sugar snap peas, tough stems removed
3⁄4 pound carrots (about 4 to 5 medium carrots)
1⁄2 pound zucchini
1⁄2 large sweet red pepper
1⁄2 large sweet yellow pepper
2 oranges
1 grapefruit
1 lemon, juiced
1 tablespoon sherry vinegar
1⁄2 teaspoon coarse salt, divided
3 tablespoons sesame oil
12 prawns or jumbo shrimp
2 tablespoons peanut oil
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
Salt and pepper


Thinly slice sugar snap peas lengthwise. Slice carrots, zucchini, and peppers lengthwise using the julienne blade on a mandolin. Alternatively, very thinly slice all of the vegetables into long pieces the width of a matchstick. Fill a large bowl with ice and cold water; set aside. Bring a large stockpot of salted water to a boil. Carefully place sliced vegetables into boiling water; boil for 11⁄2 minutes. Remove, and immediately transfer to prepared ice-water bath. Drain vegetables thoroughly in a sieve. Pat with paper towels to dry. Place in a large bowl; set aside. Cut peel, including the white pith, from oranges and grapefruit. Working over a small saucepan, carefully cut segments free from membranes. Cut segments into 1⁄2-inch pieces and place in a small bowl; set aside. Squeeze remaining juice from membranes into the saucepan. Place saucepan over high heat. Boil until juice is reduced and mixture is syrupy, about 5 minutes. Transfer to a small bowl; set aside to cool. When cool, whisk in lemon juice, sherry vinegar, and 1⁄4 teaspoon salt. Add sesame oil in a slow, steady stream, whisking to combine. Add dressing to vegetables in bowl, tossing to combine. Refrigerate for at least 1 hour, and up to 4 hours. Sprinkle prawns with remaining 1⁄4 teaspoon salt. Heat peanut oil in a large sauté pan over medium-high heat. Sear prawns 2 minutes per side, or until firm and pink.

TO SERVE:
Stir cilantro into vegetables. Evenly divide vegetables among 4 serving plates. Top with reserved citrus segments and 3 prawns each; sprinkle with sesame seeds. Serve immediately.

Crispy Fillet of Sole and Young Vegetables in Black Bean Sauce
from Chef De Cuisine Leung Shu Wah (Crystal Lotus at Hong Kong Disneyland) for Heart of Romance Event in Tokyo DL
Serves 43⁄4 cup low-sodium chicken broth
1⁄4 cup plus 1 teaspoon cornstarch, divided
21⁄2 teaspoons sugar
11⁄2 teaspoons soy sauce, plus additional for serving
11⁄2 pounds sole fillets (may substitute flounder)
Pinch coarse salt
Pinch ground white pepper
1⁄4 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil, divided, plus additional oil for frying
1⁄4 cup diced red bell pepper
1⁄4 cup diced green bell pepper
1⁄4 cup diced onion
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped garlic
1⁄2 teaspoon finely grated mandarin or orange zest
1 tablespoon black bean paste

Combine chicken broth, 1 teaspoon cornstarch, sugar, and soy sauce in a small bowl, stirring. Set aside. Cut sole into thin strips, approximately 21⁄2 inches long by 3⁄4 inch wide. Season lightly with salt and white pepper; drizzle with sesame oil and toss to coat well. Place remaining 1⁄4 cup cornstarch in a zip-top plastic bag; add fish and gently shake to coat completely. Remove fish from bag, shaking off excess cornstarch. Pour vegetable oil into a deep-sided sauté pan to a depth of 1⁄4 inch. Heat oil over medium-high heat until simmering. Working in 2 batches, cook fish in hot oil, tossing frequently, about 2 to 3 minutes or until crisp and firm. (Note: fish will not turn golden or brown when cooked.) Transfer cooked fish to a plate lined with paper towels. Set aside. Pour oil out of sauté pan; discard oil. Add 1 tablespoon vegetable oil to the pan; return to stove over medium-high heat. Add peppers and onion. Cook, stirring frequently, until softened and fragrant, about 3 minutes. Transfer cooked vegetables to plate with fish. Lower heat to low; add 2 teaspoons oil, ginger, garlic, mandarin zest, and black bean paste to the sauté pan. Cook, stirring constantly, until mixture is combined and fragrant. Add reserved broth-cornstarch mixture. Increase heat to high; bring to a simmer, and cook until thickened. Add vegetables and fish; toss gently to combine. Taste, and add additional soy sauce, if desired. Serve immediately over your favorite noodles and with vegetables (shown with asparagus).

COOK'S NOTES: Black bean paste is a salty sauce made from mashed fermented beans, garlic, and other spices. It's available in Asian markets and specialty stores.


Pan-Roasted New York Steak with Shiitake Mushroom Ragout and Gorgonzola-Spinach Bruschetta
From Chef Gloria Tae for Heart of Romance Event in Tokyo DL
Serves 4New York Steak:
11⁄2 to 2 pounds New York steak (1 or 2 steaks), each at least 11⁄2 inches thick
4 teaspoons olive oil, divided
1⁄2 teaspoon coarse salt
1⁄4 teaspoon ground black pepper
4 sprigs fresh thyme
4 garlic cloves, slightly smashed
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons Worcestershire sauce

ake Mushroom Ragout:
2 tablespoons olive oil
3 large shallots, thinly sliced
2 garlic cloves, thinly sliced
3 cups shiitake mushrooms, stems removed, cut into thin strips
3⁄4 cup Marsala wine
3⁄4 cup low-sodium chicken stock
2 cups veal or beef stock
1 tablespoon soy sauce
1⁄4 teaspoon ground black pepper
2 bay leaves
Coarse salt, to taste
3 teaspoons chopped thyme

Gorgonzola-Spinach Bruschetta:
1 tablespoon olive oil, plus additional for brushing
1 clove garlic, thinly sliced
5 cups baby spinach, stems removed and discarded
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2⁄3 cup heavy cream
1⁄3 cup Gorgonzola cheese
2 tablespoons Parmesan cheese
Pinch nutmeg
4 (1⁄2-inch-thick) slices ciabatta bread

Preparation:
NEW YORK STEAK:
Let steaks stand at room temperature for at least 30 minutes, or until they are no longer cold. Preheat oven to 225 degrees. Coat the steaks lightly with 1 teaspoon olive oil each and season both sides with salt and pepper. Heat a heavy sauté pan over medium-high heat. When the pan is almost smoking, add remaining 2 teaspoons oil, swirling to coat the pan. Add steaks and sear, turning once, until golden brown, about 3 minutes per side. Transfer steaks to a baking sheet; place thyme sprigs and garlic atop each steak. Place 2 pieces of butter on each, and sprinkle lightly with Worcestershire sauce. Roast the meat until it is cooked to your preference, about 15 to 20 minutes for medium rare (steak should register 130 degrees on an instant-read thermometer for medium rare). Loosely cover steaks with foil and set aside to rest.

SHIITAKE MUSHROOM RAGOUT:
Place oil, shallots, and garlic in a large sauté pan. Cook over medium heat until softened, about 3 minutes. Add mushrooms. Sauté until golden, stirring occasionally. Remove pan from heat, and add Marsala. Return pan to stove; bring mixture to a boil over medium-high heat, scraping any bits stuck to the bottom of the pan. Simmer until the pan is nearly dry, about 2 minutes. Add chicken stock, veal or beef stock, soy sauce, pepper and bay leaves. Bring to a boil, stirring occasionally, about 25 minutes or until reduced by half. Taste, and add salt, if desired. Remove and discard bay leaves; stir in thyme. Keep warm until ready to serve.

GORGONZOLA-SPINACH BRUSCHETTA:
Preheat oven to 300 degrees. Heat oil in a large sauté pan over medium-high heat. Add garlic, tossing until fragrant and lightly golden, about 1 minute. Add spinach, salt, and pepper. Cook, tossing frequently, until slightly wilted. If needed, drain any excess liquid from the pan. Add cream, Gorgonzola, Parmesan, and nutmeg. Cook, stirring frequently, until thickened. Keep warm until ready to serve. Brush ciabatta slices with olive oil. Toast until lightly golden, about 5 minutes. Set aside.

TO SERVE: Cut the steak into 1⁄2-inch-thick slices on a bias. Place a piece of toasted ciabatta in the center of each serving plate. Evenly spoon spinach mixture atop bread slices. Top bruschetta with sliced steak. Spoon shiitake mushroom ragout around plate. Garnish with a drizzle of extra virgin olive oil, if desired.

Braised Pineapple Panna Cotta with Strawberry Compote
Chef Yoly Lazo (WDW) for Heart of Romance Event in Tokyo DL
Serves 6.


Braised Pineapple Panna Cotta:
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
1⁄2 cup sugar

Strawberry Compote:
2 tablespoons granulated sugar
2 tablespoons water
1⁄4 pound fresh strawberries, diced

FOR BRAISED PINEAPPLE PANNA COTTA: Drain juice from pineapple; cut pineapple into small pieces. Combine pineapple pieces and brown sugar in a small sauté pan over medium heat. Sauté until sugar caramelizes and mixture is syrupy. Divide mixture among 6 (71⁄2-ounce) martini glasses. Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over. Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves. Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth. Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.

FOR STRAWBERRY COMPOTE:
Combine sugar and water in a small saucepan over medium heat. Cook until sugar dissolves. Add strawberries, stirring to combine. Cook until berries are slightly softened, about 4 minutes. Cool to room temperature and refrigerate for at least 2 hours.

TO SERVE: Spoon strawberry compote over each panna cotta. Serve immediately.



Lemon Tart
Rose and Crown, Epcot, WDW

Ingredients for short dough:
½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
1 Egg
3 1/3 cups Pastry flour, sifted

Ingredients for filling:
1 cup Lemon juice
5 Eggs
2 cups Granulated sugar
1 cup Butter
Ingredients for meringue topping:
6 Egg Whites
1 ¼ cup Granulated sugar
Method of preparation for short dough: Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they're fully mixed. Add the eggs and keep mixing until incorporated. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough. Chill the dough for 3 to 4 hours before using.
For lemon filling: In a sauce pan, heat up lemon juice, sugar and butter to a boil. Remove from stove. Then add eggs and mix well.
For meringue topping: In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.
Method of assembly: Roll out the dough to 1/8” thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan. Pour in the lemon filling. Bake at 300° F for about 15-20 minutes until the custard sets. Take and out oven and let cool. Put the meringue into a pastry bag and pipe it on the cool lemon tart.


Spicy Potato and Pea Samosa
Tusker House, Animal Kingdom
Yields 10


Ingredients for Pastry :
2 cups flour
1/2 teaspoon salt
4 tablespoons oil
3/4 cup water


Ingredients for Potato Stuffing:
5 each potatoes (red potatoes are recommended)
2 tablespoons oil
1 each green chili (de-veined and seeds removed)
1 cup green peas (frozen or fresh work best)
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon curry paste (if you prefer heat, add hot sauce)
Oil for deep frying


Procedure for Pastry:
1. Mix flour and salt in bowl.
2. Add oil and rub until mixture resembles small bread crumbs.
3. Add water and knead for 10 minutes.
4. Rub dough with oil, cover and set aside for 30 minutes.
Procedure for Potato and Pea Filling:
5. Boil potatoes until tender, cool, peel and dice.
6. Saute peas in oil; add green chili, potatoes and spices.
7. Mix and cook on low heat for 4 to 5 minutes.


Procedure for making Samosa:
8. Divide dough into 10 balls.
9. Roll into flat square shape about 5 inch diameter.
10. Cut in half and fill each side with 1 tablespoon potato and pea mixture.
11. Brush a little water around the edge of the pastry, fold, seam and seal.
Procedure for cooking Samosa:
12. Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.
13. Carefully add samosas to oil. Fry slowly, turning the samosas as they brown and are crisp.
14. Drain excess oil and serve with mango chutney.


Note: Wonton wrappers may be substituted for the pastry. Leftover mashed potatoes could be used instead of fresh potatoes.

Mango Chutney
Yields 3 cups

2 1/2 pounds (5 each) mangos (small diced)
1 small green pepper (small diced)
1 small onion (small diced)
1 1/2 teaspoons Kosher salt
2/3 cup granulated sugar
2/3 cup white vinegar
1 large jalapeno pepper (chopped fine)
1/8 cup fresh ginger
2 cloves chopped garlic

Combine all ingredients into a large pot, and add enough water to cover. Bring to a boil; reduce heat to a simmer until all the liquid is cooked to about the thickness of honey. Do not overcook, as the mixture will thicken as it cools.


Calamari
Narcoossee's, Grand Floridian Resort, WDW
Yield: 1 serving


4 ounces Tomato Coulis (recipe below)
4 ounces Pepperoncini Relish (recipe below)
5 ounces Calamari
2 ounces Calamari Flour (recipe below)
2 ounces Buttermilk
1 ounce Tuscan Extra Virgin Olive Oil
To Taste Salt & Pepper
Fry Oil


Method of Preparation:
Dip calamari in buttermilk and then in flour. Fry until golden brown. Drain on paper towel and season with salt and pepper.
Place 4 oz. tomato coulis on plate.
Place fried calamari on top of coulis in center of plate.
Place pepperoncini relish on top of calamari.
Drizzle coulis with olive oil.


Tomato Coulis (recipe should be reduced for home use)
Yield: 18 lb. 4 oz.

12 pounds, 12 ounces Canned Diced Tomatoes
4 each (2 pounds) Sweet Onion, diced
2 each (2 pounds) Celery Root, diced
1.5 cup (12 ounces) Olive Oil Blend
8 ounces Garlic Cloves, chopped
2 cups (4 ounces) Basil Leaves, chopped
To Taste Salt &Pepper

•Sauté onion, garlic, and celery root in olive oil blend until tender. Do not brown. Add 2 cans of tomatoes and juice. Add Basil. Cook 30 minutes until everything is very tender. Puree with stick blender, season with salt and pepper.


Pepperoncini Relish (recipe should be reduced for home use)

2 jars Pepperoncini peppers, Stems removed; and Sliced
1 jar manzanilla olives, pitted, sliced, drained and rinsed
1 gallon pepperoncini juice (use the juice!)
8 ounces lemon Juice, freshly squeezed
2 ounces Italian parsley, chopped, (2 bunches)
1 ounce Chives, Chopped, (1/2 Bunch)
1 jar capers, drained and rinsed (discard juice!)
1 teaspoon Crushed red Pepper Flakes
2 ounces olive oil
24 ounces Yellow Peppers, diced
24 ounces red pepper, diced, whole weight
24 ounces Vidalia Onion, diced, whole weight
4 ounces Minced Garlic
to taste Kosher salt
to taste Black Pepper, freshly ground

Dice the onions and Peppers and coat with the 2 oz. of Olive oil. Season and roast at 350 degrees for 15 minutes. Cool in the refrigerator.
Drain and rinse the olives and capers. Use only the juice from the pepperoncinis. Combine the remaining ingredients in a mixing bowl and add the chilled saute mixture. Chill.


Calamari Flour (recipe should be reduced for home use)

3 pounds All Purpose Flour
3 pounds Corn Flour
1/2 ounce Cayenne Pepper
2 ounces Kosher Salt
1/2 ounce Black Pepper, freshly ground

Combine all ingredients in a bowl and mix.


Sonoma Free Range Chicken Whole Roasted Wine Country Dehydrated Strawberry, Sage, Black Pepper and Lemon
Napa Rose, Grand Californian Hotel, DL (Chef Andrew Sutton)

Make rub in advance preferably the week before. Select the best chicken that you can buy. Buy one chicken for every three guests one day before your event.
Remove all gizzards, the neck, and any plastic packages from the cavity of your chicken.
Rinse chicken thoroughly in salted water (Combine one quart of water and four Tbsp Kosher salt in a large bowl).

Prepare your birds for roasting –
Remove wing tips with a chef's knife.
Stuff the cavity of each chicken with:
Half a lemon
1 Bay leaf
5 Whole black peppercorns
1 Branch of fresh thyme
1/2 Tsp Kosher salt
Rub the outside of each chicken with:
1 Tsp Extra-virgin olive oil
1 Tsp Kosher salt
2 Tbsp Wine Country Rub (recipe follows)
Let chicken macerate with the rub on for 6 to 24 hours in the refrigerator.

Preheat your oven to 400 degrees Fahrenheit. Place chickens in an appropriate roasting pan, back side down. Place in preheated oven and roast for 15 minutes. Turn oven down to 375 degrees and roast for an additional 20 minutes. Remove from oven and let rest for 20 minutes at room temperature, to allow all of the juices to reabsorb. Carve the birds and serve.

Wine Country Rub
4 Tbsp Dried or dehydrated strawberries
2 Tbsp Lemon zest
1 Tbsp Black pepper
1 Tbsp Chopped sage
1 Tbsp Chopped fresh thyme
1 Tbsp Chopped fresh parsley
1 Tbsp Smoked fresh paprika
2 Tbsp Kosher salt
1 Tbsp Granulated sugar


Mix all ingredients and store in ziplock baggies in dry storage or pantry.

 

[nibblesandbits]

Disneyland Mint Julep


Makes approximately 2/3 gallon
INGREDIENTS
1 cup sugar
3 tsp lime juice concentrate
3 cups club soda
6 Tbsp creme de menthe syrup (not liqueur)
6 oz thawed lemonade concentrate
mint leaves
pineapple slices
maraschino cherries
bamboo skewers

METHOD
Dissolve sugar into club soda. Add lime juice and lemonade and bring to a boil. Remove from heat and add creme de menthe. Chill.

To serve, combine 3 parts syrup to 5 parts water. Add mint, and skewer two pineapple slices and a cherry. Serve chilled (add ice cubes if necessary).

 

[nibblesandbits]

Grilled Shrimp, Seared Scallops Pasta
Pirate’s of the Caribbean Menu - Disney Cruise Line®
Serves 4



Ingredients:

· 8 ounces linguine

· 2 cups favorite spaghetti sauce

· 2 cloves garlic, thinly sliced

· 5 tablespoons butter, divided

· 2 cups fresh spinach

· Coarse salt, freshly ground white pepper

· 12 large shrimp, peeled and de-veined

· 12 large scallops



Preparation:



· Cook linguine according to package directions; drain and mix with spaghetti sauce. Keep warm.



· Sauté garlic in 2 tablespoons butter until golden; add spinach and cook until wilted. Season with salt and pepper, and set aside.



· Heat remaining 3 tablespoons butter in a skillet over medium-high heat; add shrimp and scallops, and cook about 3 minutes or until shrimp turns pink and scallops are white, turning once.



· Top pasta with cooked spinach, and serve with shrimp and scallops arranged around the pasta.

 

[kimmykimmy]

Hello! I'm looking for the recipe for the Mole Poblano from the San Angel Inn in the Mexico pavilion in EPCOT. Does anyone have it or know where I can find it?
Thank you!

 

[tigsmom]

Hello! I'm looking for the recipe for the Mole Poblano from the San Angel Inn in the Mexico pavilion in EPCOT. Does anyone have it or know where I can find it?
Thank you!

Haven't found it, but you can write to WDW and request the recipe, I'll do the same. Please post if you get an answer.

***

Index updated through this post

 

[tigsmom]

Found this in my email


Meyer Lemon Risotto with Shrimp, Scallops and Mascarpone
Swan & Dolphin


INGREDIENTS

6 Ea. Meyer Lemons
1 Cup Pure Olive Oil
1 Ea. Small Yellow Onion
2 Cups Arborio Rice
2 Cups White Wine
6 Oz. Small Shrimp
6 Oz. Small Scallops
4 Cups Stock (Chicken, Vegetable, or Clam Juice)
1/2 Cup Grated Parmesan Cheese
1/4 Cup Mascarpone
Sea Salt (to taste)
White Pepper (to taste)
Garnish with Blanched Lemon Zest

METHOD

Peel the rind from the lemons with a vegetable peeler or sharp paring knife. Be careful not to peel any of the white pith from the lemon.
Place the oil and lemon peel in a small sauce pot. Bring to a simmer.
Lightly simmer the oil for 10 minutes. Remove the pot from heat, and let cool to room temperature.
Strain the oil. Juice the peeled lemons and reserve the liquid.
Small dice the yellow onion. Using a heavy gauged bottom pot, add the lemon oil.
Allow the oil to get hot and add the diced onion. Sweat the onions until translucent.
Add the Arborio rice to the pot. Stir with a wooden spoon and allow the rice to lightly toast for five minutes.
Add the white wine and bring to a simmer while stirring. Allow the rice to completely absorb the wine while stirring the entire time.
Add half of the neutral stock. Chicken stock, fish stock, or clam juice may be used. Bring the rice back to a simmer, constantly stirring.
Allow the rice to absorb the stock completely. Add the remaining stock and the seafood.
Again, bring back to a simmer while stirring. Allow the rice to absorb the stock. This should be ample time for the seafood to cook.
Test the rice and make sure it is cooked to your liking. If too firm, add additional stock and repeat the process.
Add two ounces of the lemon juice. Taste the rice, the lemon flavor should be apparent.
Remove from heat and add the grated parmesan and mascarpone. Stir to fully incorporate.
Season with salt and white pepper to taste.
Serves 4

 

[Tatania]

Cornbread and Apple Stuffing
Garden Grill, The Land, Epcot
Yield: 8 servings


2 apples, small diced
1 16-ounce package cornbread stuffing mix, any commercial brand
1 cup butter
½ cup apple cider
1 cup turkey or chicken stock
1 cup small diced celery
1 large onion, small diced
1 tablespoon chopped fresh sage

1. Wash, clean and small dice the onion and celery into 1 bowl. Wash, peel and small dice the apples and set aside.
2. Heat the turkey or chicken stock, apple cider and the seasoning package, bring it up to a slow simmer.
3. In a sauté pan, heat up the butter until hot. Add celery, onions, apples and sage. Sauté until tender.
4. In a large bowl, combine the stuffing mix and sautéed vegetables. Then pour the hot liquid over the stuffing mix and blend well.
5. Pour into a casserole dish for serving.


Chicken Florentine Calzone
Tony's Town Square, Magic Kingdom

16 ounces chicken
3 ounces carmelized onion
6 ounces Ricotta cheese
16 ounces Mozzarella cheese
6 ounces cooked spinach
salt
pepper
Pizza Crust


Cook and dice chicken. Cook and chop spinach. Mix all ingredients together and place in pizza crust. Wrap and bake at 375 for 25 minutes.


Potato Salad
Crystal Palace, Magic Kingdom


4 pounds new red potatoes
¾ cup diced red onions
¾ cup diced celery
4 chopped hard boiled eggs
2 tablespoons dried dill
1 tablespoon apple vinegar
¼ cup yellow mustard
1 teaspoon celery salt
1 teaspoon black pepper
2 cups mayonnaise
1 tablespoons kosher salt
½ cup sweet relish
Dice the potatoes into small squares and boil them for 12 minutes or until they are tender. Make sure the water covers them and add some salt to the water. Drain water and set aside potatoes to cool. Mix all the ingredients with the mayonnaise except the onions, celery and chopped eggs. When the potatoes have cooled to 41 degrees, add the onions, celery, eggs and mayonnaise mixture.