Recipe???

[brkgnews]

One of those mudslide martinis would be good right about now. :slurp:

Glances at clock.... 9AM!!!! :lookaroun

Hey, cut me some slack... I've been up since 4:30AM - it's lunch time!

That's the fun thing about working early mornings in radio -- your cravings clock gets off kilter. I've been sitting in the office at 6:30AM wishing I had a plate of hot wings. :lol:

 

[tigsmom]

[FONT=Verdana, Arial, Helvetica, sans-serif] Butternut Squash Soup
Tony's Town Square, Magic Kingdom


[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]YIELD: 1 gallon[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif]2 pounds butternut squash (peel and dice in 1/2-inch cubes

1 cup diced onion

1 quart heavy cream

1 quart water

1/4 cup butter

1/4 cup vegetable consomme (a dry soup based)[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 TB salt[/FONT]​

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

[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup white wine[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 brown sugar

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

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]2. Saute onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consomme with water. Add squash and bring to a boil until squash is tender.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]3. Puree soup with an immersion (hand-held) blender, then add heavy cream. Bring to a boil and remove from heat.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]4. Season with salt and pepper to taste.[/FONT]​

 

[tigsmom]

One of those mudslide martinis would be good right about now. :slurp:

Glances at clock.... 9AM!!!! :lookaroun

Hey, cut me some slack... I've been up since 4:30AM - it's lunch time!

That's the fun thing about working early mornings in radio -- your cravings clock gets off kilter. I've been sitting in the office at 6:30AM wishing I had a plate of hot wings. :lol:

The DH would sometimes stop for a beer on his way home from work...at about 8 am. :lol: Since he was at work since 7pm the night before it was his "evening"...and sometimes you need to have a drink after work. :lookaroun

 

[Tatania]

One of those mudslide martinis would be good right about now. :slurp:

Glances at clock.... 9AM!!!! :lookaroun

Hey, cut me some slack... I've been up since 4:30AM - it's lunch time!

That's the fun thing about working early mornings in radio -- your cravings clock gets off kilter. I've been sitting in the office at 6:30AM wishing I had a plate of hot wings. :lol:

I know what you mean. For a while there I was getting to bed at 5 am so breakfast was around 2 pm and dinner for me was often at 1 am.

 

[Tatania]

Kona Cafe recipes

Macadamia Nut Encrusted Mahi-Mahi
Kona Café Restaurant, Polynesian Resort, Chef Michael Thompson
Yield: 6 portions

Mahi-Mahi
6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce

Marinade Preparation
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.

Coating ingredients
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use “cooking wine”)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce

1. Combine the flour and the macadamia nuts and mix together.
2. Remove the mahi-mahi filets from the marinade and drain slightly.
3. Cool the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
4. Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
5. Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
6. Using a paper towel, wipe out the sauté pan and return to heat.
7. Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9. Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.


Pomegranate Splash
Tambu Lounge & General WDW Bar menu
1 serving

1.5 ounces Skyy Citrus Vodka
3/4 ounce PAMA Pomegranate liqueur
¾ - 1 ounce Monin Pomegranate Syrup
To fill - cranberry juice and soda water

Fill a tall glass with ice and add the liquers and syrup. Fill primarily with cranberry juice and a lesser amount of soda. Mix well so that the flavours are well blended and the soda is not the first thing you taste.

Bongo’s Jungle Juice
Adventurers Club, Pleasure Island (this is the mix the club uses. Obviously home users will use less).


1 bottle (750 ml) Captain Morgan's Spiced Rum
1 bottle Bacardi 151
1 bottle Banana liqueur
2 bottles Strawberry Daquiri Mix
2 bottles each: orange juice, pineapple juice, and cranberry juice.

Mix all the ingredients and serve in a tall glass over ice.
Cooks Note: this drink is very sweet and I would cut back on the Strawberry Daquiri Mix

Beef Teriyaki
Kona Café, Polynesian Resort
Yield: sauce will serve 6 to 8 persons

Beef Teriyaki - Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander. 10 ounce sirloin strip was grilled with the sauce and served with veggies and mashed potatoes.

Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.

 

[Disney Soldier]

New Tusker House Recipes

Does anyone have any of the new Tusker House recipes? I am looking for the corn muffin recipe specifically.

 

[tigsmom]

Does anyone have any of the new Tusker House recipes? I am looking for the corn muffin recipe specifically.

I don't think there are any out yet, but I'll do a search. :wave:

 

[Disney Soldier]

Thanks

 

[Tatania]

I don't think there are any out yet, but I'll do a search. :wave:

When I dropped in there on Sunday Jan. 6, they told me the "new" buffet format had just started and that the menus were adapted from Boma and improved on. They said a few times that the chef had taken his inspirations from the Boma recipes but that the dishes were far better. Dinner was early (with the last reservations being at 5pm) so I didn't go but they may soon have the recipes printed.

 

[Tatania]

Kona Pan-Asian Pasta with Shrimp or Chicken

On the menu as: Pan Asian Noodles - Asian egg noodles with sliced chicken, pineapple, seasonal vegetables, and a housemade sweet and sour sauce $16.99; with shrimp $17.99

The recipe from Chef Thompson
Kona Pan-Asian Pasta with Shrimp or Chicken
Kona Café Restaurant, Polynesian Resort
Yield: 4 servings

12 ounces Chinese Egg Noodles (or enough for 4 persons)

Kona Asian Pasta – Shrimp/Chicken Marinade Ingredients
1 ¼ lbs. shrimp (or chicken), de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry's seasoned salt
2 teaspoon cornstarch

Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.

Pasta Sauce Ingredients
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch

Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.

Pasta Dish Ingredients
1 medium onion, julienne
1 medium carrot, julienne
4 ounces shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage

Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.

This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook.

 

[tigsmom]

When I dropped in there on Sunday Jan. 6, they told me the "new" buffet format had just started and that the menus were adapted from Boma and improved on. They said a few times that the chef had taken his inspirations from the Boma recipes but that the dishes were far better. Dinner was early (with the last reservations being at 5pm) so I didn't go but they may soon have the recipes printed.

Thats good to know! I love the food at Boma and I love Tusker House. I can't wait to try the new set up.

 

[Disney Soldier]

The "new" Tusker House started in mid November. I ate there on 22 Dec. The food is absolutely amazing!!! I think it was one of the best we had the 7 days we stayed. There was a lot of food on the buffet that I did not recognize from the Boma menu though.

 

[whatnext]

Wolfgang Puck's Breakfast Pizza

Anybody have the recipe for Wolfgang Puck's "Apple Wood Smoked Breakfast Pizza" ? Also is there a thread started on just drink recipes?

 

[Tatania]

The "new" Tusker House started in mid November. I ate there on 22 Dec. The food is absolutely amazing!!! I think it was one of the best we had the 7 days we stayed. There was a lot of food on the buffet that I did not recognize from the Boma menu though.

That's interesting to hear because they made it sound like they had "just" switched. I guess what they claimed for their food was right and I wish I had made a reservation. I will next time!

 

[tigsmom]

Anybody have the recipe for Wolfgang Puck's "Apple Wood Smoked Breakfast Pizza" ? Also is there a thread started on just drink recipes?

No separate thread for drinks, there are some listed in this one already. Are you looking for anything in particular?

I'll look for the recipe you are after. :wave:


EDIT: couldn't find the recipe, but the description is pretty straight forward...

Applewood Smoked Bacon Pizza - Scrambled eggs, bacon, mozzarella and cheddar cheeses are baked then drizzled with Wolfgang's very own Ranch dressing.

 

[Tatania]

Anybody have the recipe for Wolfgang Puck's "Apple Wood Smoked Breakfast Pizza" ? Also is there a thread started on just drink recipes?

This restaurant is part of the Levy Group and they are very good about answering recipe requests. I don't want to bother them again but if you head here: https://www.levyrestaurants.com/public/levy/contactus.aspx and make your request I bet they'd answer. Make sure to let us know and post the recipe if they do! :king:

 

[wdwmagic]

When I dropped in there on Sunday Jan. 6, they told me the "new" buffet format had just started and that the menus were adapted from Boma and improved on. They said a few times that the chef had taken his inspirations from the Boma recipes but that the dishes were far better. Dinner was early (with the last reservations being at 5pm) so I didn't go but they may soon have the recipes printed.

I think the chef is over-estimating his abilities! Tusker House isn't anywhere near the quality of Boma in my opinion.

 

[whatnext]

House of Blues Voodoo Shrimp

Thanks for the information and links. Heres one of my favorites that I did find and I've attached the link at the bottom.

House of Blues Voodoo Shrimp with Shrimp Reduction Sauce
Posted by FootsieBear at anonymous May 28, 2001

Source: Thought You'd Never Ask (Restaurant Recipes) - May 3, 2001 - Retired food editor Dorothy Chapman obtained this recipe for a Casselberry reader

Yield: 1 generous serving.

3 3/4 cups Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 tablespoons Worcestershire sauce
1/4 teaspoon each finely ground black pepper and cayenne pepper
1/2 tablespoon each dried basil and dried oregano
1/4 tablespoon each shrimp base and chicken base (see note)
1/4 cup granulated white sugar
16 ounces heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 ounce butter
2 tablespoons chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish

In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream.
Let the mixture simmer until the mixture coats the back of spoonSeason shrimp to taste and saut? in oil. Ladle 4 ounces of the simmered sauce into the pan.
When the mixture begins to thicken, add 1 ounce of butter to the pan. Add tomatoesTo serve, cut a wedge of corn bread in half. Toast halves if desired.
Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce. Add chives. Place remaining wedge of corn bread on top and garnish with rosemary.

Recipe note: Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets. Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets. At the House of Blues, this shrimp is served with their signature rosemary corn bread

http://www.all-restaurantrecipes.com/

 

[tigsmom]

That sounds interesting! And that link! :sohappy: I found a bunch of stuff there, not only Disney! :king:

 

[Tatania]

Mashed Sweet Potato

Mashed Sweet Potato
Le Cellier, courtesy of Albert Riviello, Sous Chef
Serving Size: 8 portions

1 pounds Idaho potato (peeled)
1 Pound sweet potato(peeled)
1/8 quart Unsalted butter
1 cup Cream Cheese
1-cup milk (warmed)
1-tablespoon kosher salt
Black Pepper to taste



Boil or Steam potatoes until tender. Using a Food mill or mixer, incorporate all ingredients together and adjust seasonings as necessary.