Recipe???

[Vernonpush]

Ok you guys are great at finding these recipes so here's one my wife and I would love to find. While on our Honeymoon we were on the Disney magic cruise ship and went to their private island where we got these drinks that were so yummy but we can't find the recipe for them I believe they were called Conk coolers. These were really fruity drinks that I were so yummy but I can't even seem to find them WDW when we go there. Must be a secret recipe. Wish I had it!!! But will keep reading the other great recipes. thanks for your time, John:wave::wave:

From www.wdwrecipes.com

Konk Cooler

Ingredients


3 oz. Light Rum (Suggestion - Malibu or Parrot Bay)
3 oz. Dark Rum (Suggestion - Cruzan Black Strap)
4 oz. Orange Juice
8 oz. Cream of Coconut (Suggestion - Coco Casa)
6 oz. Passion Fruit Juice Concentrate (Suggestion - Welches)
3 oz. Ice





Instructions
Mix in blender until slushy.

Makes enough to fill a Disney Cruise Line drink glass... and then some!

 

[TwoTigersMom]

I checked wdwrecipes.com and I couldn't find it so do any of you guys know the recipe for the Chicken Noodle Soup at Yachtsman's Steakhouse? DS2 got chicken noodle soup at almost every restaurant we went to and that was his favorite :lol:

 

[tigsmom]

From www.wdwrecipes.com

Konk Cooler

Ingredients


3 oz. Light Rum (Suggestion - Malibu or Parrot Bay)
3 oz. Dark Rum (Suggestion - Cruzan Black Strap)
4 oz. Orange Juice
8 oz. Cream of Coconut (Suggestion - Coco Casa)
6 oz. Passion Fruit Juice Concentrate (Suggestion - Welches)
3 oz. Ice





Instructions
Mix in blender until slushy.

Makes enough to fill a Disney Cruise Line drink glass... and then some!

This was post 851 here. :lookaroun

 

[tigsmom]

I checked wdwrecipes.com and I couldn't find it so do any of you guys know the recipe for the Chicken Noodle Soup at Yachtsman's Steakhouse? DS2 got chicken noodle soup at almost every restaurant we went to and that was his favorite :lol:

Did a quick search, but didn't see it. I'll keep looking. :wave:

If he needs it badly you can always give them a call or drop them an email and ask for it.

 

[Vernonpush]

I just recieved this:slurp: :
Sugar-Free Chocolate Mousse
served at Restaurant Akershus, Norway Pavilion, Epcot Center
Yield: 8 servings

Ingredients:
1 pound sugar-free dark chocolate
1 quart heavy cream
7 each egg yolks
½ ounce equal

Method of preparation:
1. Whip cream to soft peaks.
2. At same time, melt chocolate in separate bowl.
3. In another mixing bowl, add equal and egg yolks.
4. Beat until double in volume. Add whipped cream to egg mixture by folding them together.
5. Then gently fold chocolate into other mixture.
6. Place into refrigerator over night.
7. Use extra shaved sugar free chocolate to garnish.

 

[tigsmom]

I just recieved this:slurp: :
Sugar-Free Chocolate Mousse
served at Restaurant Akershus, Norway Pavilion, Epcot Center
Yield: 8 servings

Ingredients:
1 pound sugar-free dark chocolate
1 quart heavy cream
7 each egg yolks
½ ounce equal

Method of preparation:
1. Whip cream to soft peaks.
2. At same time, melt chocolate in separate bowl.
3. In another mixing bowl, add equal and egg yolks.
4. Beat until double in volume. Add whipped cream to egg mixture by folding them together.
5. Then gently fold chocolate into other mixture.
6. Place into refrigerator over night.
7. Use extra shaved sugar free chocolate to garnish.

WooHoo!!

I cannot wait to try this!!

 

[shanny]

WooHoo!!

I cannot wait to try this!!

that is by far the funniest/smiley i have seen on here. i know i will be frequenting this thread once we get back from our trip in august, i will be looking for everything!!! :slurp:

 

[tigsmom]

that is by far the funniest/smiley i have seen on here. i know i will be frequenting this thread once we get back from our trip in august, i will be looking for everything!!! :slurp:

Do you have the master list yet? If you would like one just PM me your email address. If you find a yummy dish while on your trip (and can get the recipe from the chef or staff) please feel free to add it when you return. Hope you have a great trip and say HI to Mickey for me. :wave:

 

[tigsmom]

[FONT=Verdana, Arial, Helvetica, sans-serif] Sticky Toffee Pudding

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif] Rose & Crown
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] United Kingdom, [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] Epcot

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]12 oz. dates, chopped and blanched[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]8 oz. hot water[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 tsp. vanilla bean[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 tsp. baking soda[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1 lbs. all-purpose flour[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 tsp. baking powder[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4 oz. unsalted butter[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]12 oz. sugar[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 whole eggs[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 tsp. salt[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Chop dates and add to hot water.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Stir in vanilla and baking soda.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3. Cream butter and sugar, then add eggs one at a time.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4. On low speed add half flour and baking powder and all of the liquid; mix until combined.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]5. Fold in rest of flour to mixture.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]6. Fill greased molds halfway and bake 15 minutes at 325 degrees F.[/FONT]​

​

[FONT=Verdana, Arial, Helvetica, sans-serif]Butter Rum Toffee Sauce[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1 oz. butter[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4 oz. heavy cream[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3 oz. dark brown sugar[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 oz. dark rum[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Combine butter, sugar, and cream; bring to a boil.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Remove from heat and add rum. Stir until all is incorporated. Serve hot.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]
Custard Sauce[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]8 egg yolks[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3 oz. castor sugar[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1 vanilla bean[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]½ pint milk[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]½ pint heavy cream[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Beat the egg yolks and sugar together in a bowl until well blended.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the boil.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Serve warm or cold. Stir the sauce occasionally until cool, to prevent a skin forming, or cover with greaseproof paper while it cools.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]​

 

[tigsmom]

Strawberry-Margarita Mousse

Mexico, Epcot

Ingredients

3 1/2 tsp. unflavored gelatin
3/4 cup boiling water
1lb (4cups) strawberries-hulled & quartered
1/2 cup sugar
juice of two limes
1/3 cup Tequila
2 cont. (8 oz.) of thawed whipped topping
1 Tbs. large sugar or clear decorating sugar crystals
strawberries for garnish (optional)

1. Use a Medium size 5 1/2 cup capacity soufflé dish. Prepare dish: Cut a piece of 25" long non-stick aluminum foil. Fold foil in half lengthwise with the non-stick side out. Wrap around dish with folded edge up. Press two ends together; fold ends 2x to make foil fit tight around dish. The 'collar' will rise about 3" above dish top.
2. Put gelatin in heatproof bowl, add boiling water and stir until dissolved, 2-3 min. .Cool 10 min
3. Put berries, sugar, juice and Tequila into food processor and puree. Pour into lg. bowl.
4. Stir dissolved gelatin into puree until well combined. Using wire whisk, gently fold in whipped topping until no white streaks remain (about 2 min.). Pour into prepared soufflé dish, smoothing top. Refrigerate until set, 6 hrs. or overnight.
5. To serve, carefully remove foil collar. Gently press sugar onto exposed sides of mousse and garnish with strawberries, if desired

​

​

 

[Senderella]

[FONT=Verdana, Arial, Helvetica, sans-serif] Sticky Toffee Pudding

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif] Rose & Crown
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] United Kingdom, [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] Epcot

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]12 oz. dates, chopped and blanched[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]8 oz. hot water[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 tsp. vanilla bean[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 tsp. baking soda[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1 lbs. all-purpose flour[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 tsp. baking powder[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4 oz. unsalted butter[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]12 oz. sugar[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 whole eggs[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 tsp. salt[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Chop dates and add to hot water.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Stir in vanilla and baking soda.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3. Cream butter and sugar, then add eggs one at a time.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4. On low speed add half flour and baking powder and all of the liquid; mix until combined.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]5. Fold in rest of flour to mixture.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]6. Fill greased molds halfway and bake 15 minutes at 325 degrees F.[/FONT]​

​

[FONT=Verdana, Arial, Helvetica, sans-serif]Butter Rum Toffee Sauce[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1 oz. butter[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4 oz. heavy cream[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3 oz. dark brown sugar[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 oz. dark rum[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Combine butter, sugar, and cream; bring to a boil.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Remove from heat and add rum. Stir until all is incorporated. Serve hot.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]
Custard Sauce[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]8 egg yolks[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3 oz. castor sugar[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1 vanilla bean[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]½ pint milk[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]½ pint heavy cream[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Beat the egg yolks and sugar together in a bowl until well blended.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the boil.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Serve warm or cold. Stir the sauce occasionally until cool, to prevent a skin forming, or cover with greaseproof paper while it cools.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]​

I've made this recipe before. SUPER good. If you have the cool Minnie muffin pans (or any other muffin pans) it comes out a lot better since the cakes are smaller and cook a lot easier.

 

[kbmum]

Many, many years ago, The Liberty Tree Tavern used to make an apple pie with a creamy brandy sauce. It was my absolute favorite dessert in Disney. Would anyone happen to have the recipe for it?

 

[tigsmom]

Many, many years ago, The Liberty Tree Tavern used to make an apple pie with a creamy brandy sauce. It was my absolute favorite dessert in Disney. Would anyone happen to have the recipe for it?

I did a quick search and didn't see it. When I have some more time I'll look thru everything I have and get back to you. :wave:

 

[kbmum]

Thank you so much!

 

[Tatania]

I can't believe it took me so long to find this thread :lol:

I used my Cooking with Mickey Volume II so much since I bought it, that it's becoming all dog-eared. I also knew most of the recipes were out of date and was hoping for an updated cookbook. I sort of gave up waiting, and instead started to compile my own from the magazines and many online sources with Disney recipes. I was working on my compilation for quite a while when I discovered this thread :sohappy: :sohappy: :sohappy: . Though I already had most of the recipes, I did discover a few new ones and some variations of ones I had. I now have a 344 page Word doc. (using a fairly small font) and have collected many pictures, which I'll be adding shortly. There are no duplications from the Cooking with Mickey cookbook. It would be cool to get it published and I may write Disney about it and see if they're into it.

Anyway, I have quite a few recipes that I haven't seen on this thread and will post some here in the next days.

I'm still looking for several recipes and am hoping that someone might be able to get them if visiting Disney World.
I've written them several times and called the restaurant twice. I was assured by the hostess that the request would be passed on but I have never heard anything back.


I'd love to get 2 desserts from the California Grill (Contemporary Hotel):
Inspired by "The Year of a Million Dreams" - Honey Crunch Cake with Chantilly Cream and Oven-roasted Golden Pineapple and Crunch Candy Crumble

and/or Banana and Butterscotch "Buzz" - caramelized bananas and butterscotch custard stack with coffee caramel, cocoa nib, and crunchy plantain. Thank you to anyone who can get these.

Below are recipes from my collection:

Pretoria Punch (from the restaurant itself)
Boma, Animal Kingdom Lodge

1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.
Note: I make 20X the amount and serve it at parties as a punch. VERY popular.


The next 2 recipe were part of a series of Disney recipes that TV Guide printed in the late 90s/early 2000. They are no longer on the menu, but every time I make them I get raves from guests. The salad is absolutely amazing.

Nutty Orange and Blue Salad
Flying Fish Café, Boardwalk
Serves 4

Salad
1 head frisée lettuce (curly endive) One can also substitute romaine lettuce.
1 Bosc pear, sliced thin
1 cup Orange- Shallot Vinaigrette (below)
salt and black pepper
4 Tbsp. Maytag blue, Gorgonzola or Stilton cheese, crumbled
16 Honey-Glazed pecans (below)

Wash lettuce well in cold water; remove root. Drain. Toss pear in a large bowl with lettuce, dressing and cheese. Add salt and pepper to taste. Garnish with pecans.
Note: I also use mixed baby greens or other interesting greens and it all works.


Orange- Shallot Vinaigrette
3 oranges, zested and juiced, no seeds
1 shallot, minced
2 Tbsp. Cider vinegar
4 Tbsp. Olive oil

Over medium heat, cook juice until reduced to a syrup. Place shallots in a small bowl. Pour hot syrup over the minced shallot. Cool. Add cider vinegar and whisk in olive oil. Season to taste.

Honey-Glazed Pecans
*6 Tbsp. honey
1 Tbsp. Butter
pinch of cayenne pepper
salt to taste
16 pecans

Boil all of the ingredients (except the pecans) until a soft fluid forms. Pour over pecans in a mixing bowl. Coat well.
* This makes too much syrup so I usually use half the amount.

Grilled Sea Bass with Shoyu-Lime Sauce
PCH Grill, Paradise Pier Hotel, Disneyland
Serves 4

4 – 4 oz/125 gram sea bass fillets
1 cup shoyu or soy sauce
½ cup mirin or sweet sake
¼ cup brown sugar
1 tablespoon minced ginger
1 tablespoon sliced green onion

Shoyu-Lime Sauce
1 cup shoyu or soy sauce
½ cup mirin wine
½ cup water
2 Tbsp. lime juice
1 tsp. chopped garlic
1 tsp. minced ginger
1 Tbsp. corn starch
2 Tbsp. cold water

Garnish
1 red bell pepper
2 oz. daikon sprouts or julienne cucumber

Mix the marinade ingredients together and pour over sea bass. Allowed to marinate 3 -4 hours. Combine shoyu-lime sauce ingredients in saucepan, except cornstarch and cold water; bring to a boil. Dissolve cornstarch in 2 Tbsp. water and whisk into sauce. Simmer 5 minutes; strain. Remove seeds and ribs from bell pepper. Thinly slice and mix together with sprouts or cucumber. Grill the sea bass until done in an oven broiler, about 6 minutes. Top with shoyu-lime sauce and garnish with pepper-sprout mixture. Serve with steamed rice and vegetables.

 

[tigsmom]

Thank you so much!

Sorry, I haven't had any luck finding your request. Since it is an old recipe I don't think contacting the restaurant would help, but you could always try.

 

[tigsmom]

I can't believe it took me so long to find this thread :lol:

I used my Cooking with Mickey Volume II so much since I bought it, that it's becoming all dog-eared. I also knew most of the recipes were out of date and was hoping for an updated cookbook. I sort of gave up waiting, and instead started to compile my own from the magazines and many online sources with Disney recipes. I was working on my compilation for quite a while when I discovered this thread :sohappy: :sohappy: :sohappy: . Though I already had most of the recipes, I did discover a few new ones and some variations of ones I had. I now have a 344 page Word doc. (using a fairly small font) and have collected many pictures, which I'll be adding shortly. There are no duplications from the Cooking with Mickey cookbook. It would be cool to get it published and I may write Disney about it and see if they're into it.

Anyway, I have quite a few recipes that I haven't seen on this thread and will post some here in the next days.

I'm still looking for several recipes and am hoping that someone might be able to get them if visiting Disney World.
I've written them several times and called the restaurant twice. I was assured by the hostess that the request would be passed on but I have never heard anything back.


I'd love to get 2 desserts from the California Grill (Contemporary Hotel):
Inspired by "The Year of a Million Dreams" - Honey Crunch Cake with Chantilly Cream and Oven-roasted Golden Pineapple and Crunch Candy Crumble

and/or Banana and Butterscotch "Buzz" - caramelized bananas and butterscotch custard stack with coffee caramel, cocoa nib, and crunchy plantain. Thank you to anyone who can get these.

...

Welcome! So glad you found us here. :sohappy: Thanks for the additions, they are always welcome.

I have the master list of all the listed recipes if that will make things easier for you. Just PM me your email and I will send it along.

Sometimes the recipes are secret and they will not share. :shrug:
I'll keep looking for them though.

 

[Tatania]

Thanks so much Tigsmom. I notice you are driving force behind this thread :sohappy:

Although I went through the whole thread and added the recipes I didn't have yet, it might be good to get a master list so I don't post duplicates.

I've also made a lot of the dishes and will be adding comments and corrections whenever I have a minute.

One dish that puzzles me is the Pineapple Coconut Bread from Ohana. I'm not a breakfast eater so I've never tried it but the bread part calls for high gluten flour - which is a difficult flour to work with and is used for things like pizza crust. I didn't have a dough hook, and kneading didn't really work, so I used the food processor with the pastry blade. Not the best plan - because the dough shreds and separates into strings. The next problem is the rising time as a high gluten flour ( I used 100%) generally has to rise 24 hours in the fridge and then stand at room temperature for two hours before using. However, my dough looks just about the same after 24 hours. I ended up making a normal bread yeast dough instead, and putting the filling in the but I find the pineapple juice runs out of the panwhile its baking and it takes much longer than 20 - 25".

I'm curious, does this bread end up having a hard pizza like crust? Does it come shaped like filled rolls or like slices? Did anyone get the gluten flour to rise?

Another recipe from TV Guide.

Roasted Monkfish with Lime-Grapefruit Tomato Compote
Narcoossee’s, Grand Floridian Resort
Serves 2 as an appetizer

4 tomatoes
3 limes
1 grapefruit
4 garlic cloves
2 oz (55 g) shallots
1 bunch basil
1 oz. olive oil
salt and pepper
8 oz. (220 g) monkfish tails

Peel and seed tomatoes. Zest the limes and grapefruit; peel and cut into wedges. Chop tomatoes, garlic, shallots, and basil. In a sauté pan, heat olive oil and all ingredients except the monkfish. Cook over low heat until compoted. Roast the monkfish in the oven (2 inches wide should take about 10 minutes) at 500 F (250 C). Keep pink. When serving, pan tomato compote over the monkfish and decorate with lime and grapefruit wedges.

 

[tigsmom]

Thanks so much Tigsmom. I notice you are driving force behind this thread :sohappy:

Although I went through the whole thread and added the recipes I didn't have yet, it might be good to get a master list so I don't post duplicates.

I've also made a lot of the dishes and will be adding comments and corrections whenever I have a minute.

One dish that puzzles me is the Pineapple Coconut Bread from Ohana. I'm not a breakfast eater so I've never tried it but the bread part calls for high gluten flour - which is a difficult flour to work with and is used for things like pizza crust. I didn't have a dough hook, and kneading didn't really work, so I used the food processor with the pastry blade. Not the best plan - because the dough shreds and separates into strings. The next problem is the rising time as a high gluten flour ( I used 100%) generally has to rise 24 hours in the fridge and then stand at room temperature for two hours before using. However, my dough looks just about the same after 24 hours. I ended up making a normal bread yeast dough instead, and putting the filling in the but I find the pineapple juice runs out of the panwhile its baking and it takes much longer than 20 - 25".

I'm curious, does this bread end up having a hard pizza like crust? Does it come shaped like filled rolls or like slices? Did anyone get the gluten flour to rise?

I used bread machine flour, which is a higher gluten flour, and my bread machine to mix the dough (that also includes the rising). I also drained the pineapple and used the juice instead of just plain water. I also don't use instant yeast as I never have luck with it. Regular baking I use regular yeast and I use Bread machine yeast (which is an instant yeast, but has a dough conditioner) in the machine. The crust was harder than regular bread, but I like that type. It wasn't a favorite here so I only made it once.

 

[jtced]

Flame Tree

Its the BBQ sauce used at the Flaming Tree BBQ at Animal Kingdom. It is awesome. Here it is.

1 cup ketcup or catsup
1/4 cupe rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon ground turmeric
1 teas[ppm ground cumin seed
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves

1. in a 2-quart saucepan comvine the ketchup,rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin,garlic powder and ground cloves.

2. bring the mixture to a simmer over medium heat, reduce the heat to low and cook at a bare simmer, stirring frequently for 35 minutes or untl thickened.

3. use immediately or store covered and chilled for up to 2 weeks[/quote]

Made this today. Whole family loved it!

Yummmmmmmmm:slurp: