Recipe???

[GoofyRacer11]

Tigsmom, have you had any luck with getting an email from disney about the banana bread pudding recipe?

 

[tigsmom]

Tigsmom, have you had any luck with getting an email from disney about the banana bread pudding recipe?

No I haven't, sorry. I will post if & when I hear anything.

 

[EvilQueen-T]

Papa a la Huancaina

This came by email from the recipe club of the swan and dolphin resort. Thought you might be interested.

[FONT=Arial, Helvetica, sans-serif]Papa a la Huancaina[/FONT]

[FONT=Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Arial, Helvetica, sans-serif]8 Yellow Potatoes
[/FONT][FONT=Arial, Helvetica, sans-serif]Huancaína Sauce[/FONT]
[FONT=Arial, Helvetica, sans-serif]2 Hard-Boiled Eggs
[/FONT][FONT=Arial, Helvetica, sans-serif]8 Large Black Olives (halved)
[/FONT] [FONT=Arial, Helvetica, sans-serif][/FONT]
[FONT=Arial, Helvetica, sans-serif]Preparation for Potatoes:[/FONT]

• [FONT=Arial, Helvetica, sans-serif]Heat a large pot of salted water to boiling and add the potatoes. [/FONT]
• [FONT=Arial, Helvetica, sans-serif]Boil potatoes until tender when pierced with a fork. [/FONT]
• [FONT=Arial, Helvetica, sans-serif]Drain water from potatoes and let cool. [/FONT]
• [FONT=Arial, Helvetica, sans-serif]Slice potatoes and arrange on top of the lettuce leaves.[/FONT]

[FONT=Arial, Helvetica, sans-serif]
Ingredients for Huancaina Sauce:[/FONT]
[FONT=Arial, Helvetica, sans-serif]4 Tbsp. Vegetable Oil
1/2 Cup Chopped Onion
[/FONT][FONT=Arial, Helvetica, sans-serif]4 Yellow Chile Peppers (ají amarillo) [/FONT]
[FONT=Arial, Helvetica, sans-serif]2 Cloves Garlic (mashed[/FONT])
[FONT=Arial, Helvetica, sans-serif]2 Cups White Farmer's Cheese (queso freso) [/FONT]
[FONT=Arial, Helvetica, sans-serif]4 Saltine Crackers [/FONT]
[FONT=Arial, Helvetica, sans-serif]3/4 Cup Evaporated Milk [/FONT]
[FONT=Arial, Helvetica, sans-serif]Salt and Pepper (to taste[/FONT])
[FONT=Arial, Helvetica, sans-serif][/FONT]
[FONT=Arial, Helvetica, sans-serif]Preparation:[/FONT]

• [FONT=Arial, Helvetica, sans-serif]Remove seeds from yellow chile peppers and chop into 1 inch pieces.[/FONT]
• [FONT=Arial, Helvetica, sans-serif]Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool. [/FONT]
• [FONT=Arial, Helvetica, sans-serif]Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.[/FONT]
• [FONT=Arial, Helvetica, sans-serif]Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary. [/FONT]
• [FONT=Arial, Helvetica, sans-serif]Season with salt and pepper to taste. [/FONT]

[FONT=Arial, Helvetica, sans-serif]Presentation:[/FONT]
[FONT=Arial, Helvetica, sans-serif]Pour Huancaina sauce over potatoes and garnish with slices of hard-boiled egg and black olive halves[/FONT].
[FONT=Arial, Helvetica, sans-serif]Serves 6[/FONT]
[FONT=Arial, Helvetica, sans-serif]
[/FONT]

[FONT=Arial, Helvetica, sans-serif]From the kitchens of the Walt Disney World Swan and Dolphin Resort [/FONT]​

 

[nibblesandbits]

I've got a new one today!!!

From the 2009 Food and Wine Festival:

Seared Beef Tenderloin With Sweet Potato Puree & Mango Barbecue Sauce
Serves 6

2 to -2 1/2 pounds beef tenderloin, trimmed
Coarse salt and freshly ground black pepper to taste
2 tablespoons vegetable oil

Potatoes:
2 medium sweet potatoes, peeled and sliced
1 medium banana, sliced
4 tablespoons butter, divided
1 teaspoon peeled and minced fresh ginger
1/2 cup orange juice
1/8 teaspoon cinnamon

Sauce:
1 cup barbecue sauce
1 cup mango chutney (see note)
1 teaspoon chili sauce
2 tablespoons soy sauce

1. Heat oven to 400F. Season beef with salt and pepper. Heat oil in skillet just until it begins to smoke. Sear the tenderloin, browning on all sides, about 8-12 minutes. Remove beef from skillet and place on foil-lined baking sheet. Roast in oven, 8-10 minutes for medium rare. Let rest 10 minutes before slicing.
2. Slice potatoes 1/2-inch thick and place in a steamer basket over a pot of water. Cover and turn heat to high, bringing water to a boil for 7-10 minutes. Potatoes should pierce easily with a fork when cooked. Saute bananas in skillet with 1 tablespoon of butter and the ginger. Add orange juice and cinnamon. Reduce to a paste by stirring and mashing the bananas. Mix potatoes with the banana mixture. Add 3 tablespoons butter and season to taste with salt. Mash until potatoes are a smooth, thick consistency.
3. For the sauce, combine the ingredients and season to taste with salt.
4. Cut beef into 1/2-inch slices. Spoon mango barbecue sauce on top. Serve with sweet potatoes.
How to make the mango chutney: In a medium saucepan, combine 1 1/4 cups diced mangoes (about 2 small mangoes), 1/2 tablespoon peeled and minced fresh ginger, 1 minced jalapeno (membrane and seeds removed), 1 clove garlic (minced), 1/8 teaspoon kosher salt, 1/4 cup cider vinegar, 1/4 cup firmly-packed brown sugar and 1/4 cup raisins. Bring mixture to a boil. Reduce heat and simmer, stirring frequently, about 25 minutes or until mixture thickens. Let cool.

 

[nibblesandbits]

One more! From Planet Hollywood's 2005 menu:

Planet Hollywood’s Blackened Mahi-Mahi
Yield: 1 serving.

6-ounce mahi-mahi fillet
Blackfish seasoning to taste (see note)
Vegetable oil
1 1/2 cups cooked jasmine rice
6 ounces tropical fruit salsa (see note)
2 cilantro sprigs for garnish

1. Rinse fish under cold water. Pat dry. Dust with seasoning.
2. Brush grill grate and wipe with vegetable oil. Heat grill. Place fish on hot grill. Grill, turning once, until center is cooked.
3. Mound rice in middle of serving plate. Place cooked fish on top. Top with tropical fruit salsa. Garnish with 2 cilantro sprigs.


Salsa: Combine 8 ounces each red and green bell peppers, 12 ounces diced red onion, 1 diced papaya, 1 diced mango, 1/2 of a cored pineapple (diced) and 1 bunch chopped cilantro. Stir in 2 cups honey, 2 cups lime juice, 1/2 cup lemon juice and 1 cup olive oil. Season with salt and pepper. You’ll have more than you need for 1 serving. Serve extra salsa with corn chips or over chicken later in the week.

 

[Tatania]

Just got back from my trip, already missing being in Disney, but anyways, anyone know the recipe for Patriot's Punch at the Liberty Tree Tavern?

Sorry to sound like a broken record but drink recipes are the single easiest recipe to get at Disney because most of the ingredients are already on the menu desrciption and all you have to do is take 5" to talk to the bartender and get the amounts. It really shouldn't be necessary to bother Guest Relations with drink requests.

PATRIOT'S PUNCH
Liberty Tree Tavern, MK

1 pint Orange Sherbet
1 cup Sprite
2 TBSP Lemonade Concentrate
3/4 cup Water

METHOD: Set out the sherbet till it softens somewhat. Place it in a
mixing bowl and beat till smooth. Once smooth add the remaining
ingredients and continue mixing till well combined. Refrigerate.

 

[disneygirl76]

Just wanted to let you know that we tried the Honey Wing Glaze Sauce last night - used it as a marinade - and then while warm - topped off the grilled chicken with some more! It was amazing!!

Here it is again for those who want it!!

Honey Wing Glaze Sauce - The Wave - Contemporary Resort

Yield - 1 pint

Ingredients:
1 each garlic cloves
8 ounces Brown Sugar
1 cup Soy Sauce
1/4 cup honey

Method of Preparation:
Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce in container with label and date.

Deep Fry chicken wings until internal temp of 165 degrees. Place wings in bowl and toss with glaze and enjoy.

 

[nibblesandbits]

Got some new ones! (I didn't see these mentioned)

Coq au Vin Du Beaujolais
Chefs de France
Yield: 4 servings

2 pounds bone-in chicken parts (, wings, drumsticks, thighs)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 ounces salt-pork fat
2 tablespoons butter
6 pearl onions, peeled
1/4 pound whole mushrooms, washed and stems trimmed
2 tablespoons all-purpose flour
1 garlic clove, peeled and crushed
1 (750 ml) bottle Beaujolais wine
2 sprigs fresh thyme or 2 teaspoons dried
2 sprigs fresh parsley or 1 tablespoon dried
2 bay leaves
1 to 1 1/2 cups chicken stock
Hot cooked noodles for serving

1.Season chicken with salt and pepper and set aside.
2. Cut pork fat into 1/2-inch cubes and place in a small skillet. Cover with cold water and bring to a simmer over medium heat, then reduce heat and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
3. Heat oven to 350F.
4. In a large oven-proof pan, heat butter, pork fat and pearl onions on medium-high heat. When onions are golden, remove them along with the pork fat with a slotted spoon.
5. In the remaining butter, cook the mushrooms on high heat, about 2 minutes on each side, until lightly browned. Remove with a slotted spoon and set aside.
6. In the same pan, saute chicken on high heat, about 2 minutes per side. Sprinkle the chicken with flour and place, uncovered, in the oven for five minutes. Remove chicken from oven and reduce heat to 250F. Add garlic to the chicken and stir for 1 minute. Return pan to the stovetop. Add wine and bring to a boil, stirring constantly. Add herbs, onions, pork fat and mushrooms. If necessary, add stock to cover the meat. Cover the pan and bake in the oven for 1 1/2 hours.
7. Remove the pan from the oven. Put chicken on a shallow platter. Strain the remaining sauce to remove the vegetables. Discard the fresh herbs. Taste sauce and adjust seasonings as desired with salt and pepper. Ladle sauce and vegetables over and around chicken. Serve with hot noodles.

 

[nibblesandbits]

Green Papaya Salad With Shrimp
2009 Food and Wine Festival(Bangkok, Thailand)

Serves 6
Shrimp:
1 stalk lemongrass, trimmed and minced
2 tablespoons peeled and chopped ginger
1 small clove garlic, minced
2 tablespoons lime juice
3 tablespoons each: fish sauce and soy sauce
1 tablespoon garlic chili sauce
Coarse salt and freshly ground black pepper to taste
1/2 cup vegetable oil
1 pound shrimp, peeled
Salad:
1 1/2 pounds green papaya (about 3 cups peeled and juilienned)
2 carrots, peeled and julienned
1 cup thinly sliced red onion
1/4 cup fresh mint cut in strips
Coarse salt to taste
1/4 cup sugar
1/2 cup rice wine vinegar
1/4 cup ginger juice (puree 2 tablespoons chopped ginger in 1/4 cup water and strain)
1/2 cup fish sauce
1 teaspoon honey
Juice of 1 lime
2 tablespoons canola oil
1 teaspoon sambal oelek (see note)
For serving:
Lime wedges
1/2 cup chopped peanuts
Fresh mint cut into strips

1. For the shrimp, in a blender puree all ingredients except the vegetable oil and shrimp. Add oil and blend. Marinate shrimp in mixture (refrigerated) for 2 hours. Heat grill to high. Remove shrimp from marinade and grill 1 1/2 to 2 minutes per side.
2. For the salad, toss papaya , carrots, red onion and mint in a large glass bowl. Add salt to taste. Dissolve sugar in rice wine vinegar. Stir in ginger juice, fish sauce, honey, lime juice, oil and sambal olek. Add dressing to vegetables and toss. Marinate at least 3 hours.
3. Top salad with grilled. Garnish with lime wedges, peanuts and mint.
Recipe note: Sambal oelek is an Indonesian hot paste sold in Asian and Indian markets.
Beer pairing: Singha beer

 

[nibblesandbits]

Mango Lassi - Sanaa
(Chilled Mango Yogurt Drink)
Serves 4

2 cups ripe mango, chopped
Pinch of salt
1 cup chilled whole milk
1 cup whole-milk plain yogurt
2 to 3 teaspoons sugar, optional

1. If mango has stringy fibers, push through a nylon sieve with the back of a spoon. The remaining mango should not contain any stringy pulp. Refrigerate until cold.
2. Combine mango, pinch of salt, milk and yogurt in a blender and puree until smooth. Taste and add sugar to taste. If you would like the lassi a bit colder, add about eight ice cubes to the blender. Can be refrigerated up to 24 hours.

 

[tigsmom]

New recipes!! :sohappy: Thanks everyone, I've been really busy, but I'll get the Index updated this week. :wave:

 

[Phonedave]

Just wanted to let you know that we tried the Honey Wing Glaze Sauce last night - used it as a marinade - and then while warm - topped off the grilled chicken with some more! It was amazing!!

Here it is again for those who want it!!

Honey Wing Glaze Sauce - The Wave - Contemporary Resort

Yield - 1 pint

Ingredients:
1 each garlic cloves
8 ounces Brown Sugar
1 cup Soy Sauce
1/4 cup honey

Method of Preparation:
Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce in container with label and date.

Deep Fry chicken wings until internal temp of 165 degrees. Place wings in bowl and toss with glaze and enjoy.

Just a comment - not sure if you did this or not. Do NOT use marinade as a basting sauce. If you want to baste with what you marinated in, you need to have a separate portion of the sauce that was stored in a separate container.

I am not normally an alarmist ( I eat lots of raw stuff) but basting with something that has had raw meat marinating in it is just asking for trouble.

This concludes todays food safety tip, we now return you to your regular recipe thread.

Just to keep it semi on topic. If you are using the marinade from the Garden Grill, and then the spice rub afterwards. You can save yourself some work. The spice rub is basically Lawry's Seasoned Salt - some differences, but not much.

-dave

 

[nibblesandbits]

Got another one for us!

Ensalada De La Casa
San Angel Inn

Yield: 4 servings.

12 ounces green lettuce mix
1 small jicama, peeled and cut into strips
1 small can of cactus strips
1/2 pound cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices

House ranch dressing:
1/2 cup mayonnaise
1/4 cup each: sour cream and buttermilk
1/2 teaspoon Worcestershire sauce
1 teaspoon each: lemon juice, white vinegar and freshly minced garlic
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon each: ground cumin, pepper, tarragon, ground oregano and ground basil
1 teaspoon each chopped: fresh parsley and chipotle pepper
3 teaspoons cilantro
Milk as needed

1. For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.

2. In bowl, toss salad ingredients. Add dressing to taste.

 

[Vernonpush]

From Swan / Dolphin:

Grilled Flank Steak with Fingerling and Brussel Hash


INGREDIENTS

1 Ea. Flank Steak
1 Lb. Marble Potatoes
1 Lb. Brussel Sprouts
1/4 Lb. Bacon (diced)
1/2 Pint Cherry Tomatoes
1/4 Lb. Arugala
Salt and Pepper (to taste)
Butter
Extra Virgin Olive Oil
Chives (chopped, to taste)
Lemon Juice

METHOD

For potatoes:
Wash potatoes and put in sauce pan. Cover with cold water. Season water with salt. Bring water to a slow simmer. Simmer until potatoes are tender. Drain water immediately and cool potatoes. Depending on size of the potatoes, cut them into halves or quarters. Reserve for later use.



For Brussel Sprouts:
In a sauce pan, bring salted water to a boil. Clean and quarter brussel sprouts. Blanche sprouts in the water until tender. Approximately 3 minutes. Remove from boiling water and place in an ice bath. Reserve for later use.

For Cherry Tomatoes:
Preheat broiler to 500 degrees. Cut tomatoes in half. Dress with olive oil, salt and pepper. Place on to sheet pan. Broil until tomatoes start to blister.

For Flank Steak:
Season steak liberally with salt and pepper. Grill or broil steak to desired doneness. Let rest for 6min.

Final Assembly:
In a sauté pan render bacon until crisp. Remove bacon leaving fat in pan. Add potatoes and brussel sprouts to pan. Saute until potatoes start to turn golden. Add bacon. Season with salt and pepper. Take off heat and add chives.

PRESENTATION

Place hash onto center of plate. Slice flank steak across the grain and shingle onto hash. Spoon cherry tomatoes around. Dress arugula with lemon juice, olive oil and salt. Garnish with arugula. Drizzle all with olive oil.

 

[tigsmom]

Vern you beat me to it! Just received my email :lol:


EDIT: Index updated through this post. Many thanks for the new recipes...Happy Cooking!

 

[nibblesandbits]

WESTPHALIAN POTATO PANCAKES WITH SMOKED SALMON AND CHIVE SOUR CREAM
Biergarten
Yield: 4 servings.

1 pound Idaho potatoes
1 small onion
2 eggs
3 tablespoons all-purpose flour
Coarse salt to taste
Vegetable oil for frying
4 slices smoked salmon
1/2 cup chive sour cream (see note)

1. Wash, peel and rinse potatoes. Peel the onions. Grate both ingredients. Stir in the eggs and flour. Season with Kosher salt.
2. Heat some of the oil in a frying pan and, using a tablespoon, place portions of the mixture in the hot oil. Flatten and fry until golden brown and crisp on both sides. Fry remaining potato pancakes in the same manner.
3. Place potato pancake in the middle of a plate and top with slice smoked salmon. Place another potato pancake on top of the salmon. Drizzle with a spoonful of chive sour cream sauce.
How to make chive sour cream sauce: Combine 1/2 cup sour cream, 1 bundle of chives (finely chopped), coarse salt and freshly-ground black pepper to taste and juice from one lemon.

 

[nibblesandbits]

From Disney's California Food and Wine Festival 2010

Spicy Chicken Sausage with Sweet Corn Polenta
Wine selection: Château des Charmes Riesling

Serves 4

1 1/2 teaspoons olive oil
1 medium Spanish onion, small dice
½ oz basil (1 tablespoon)
1 oz garlic (2 tablespoons)
2/3 cup fresh corn (1 cob), removed from cob
1 cup water
1 cup heavy cream
1/2 cup maple syrup (optional)
1/3 cup regular polenta (ground yellow or white cornmeal)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons chopped chives
Coarse salt, freshly ground black pepper, to taste
1 pound spicy chicken sausage links

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add onions, basil, garlic and fresh corn and cook for 3-5 minutes. Add water, cream and maple syrup; bring mixture to a boil.
3. Reduce heat to low and stir in polenta. Cook on low heat for 5 minutes while continuing to stir.
4. Cover pan with foil and bake for 45 minutes or until polenta is creamy and has absorbed most of the liquid.
5. Remove from oven and stir in chives and Parmesan cheese. Season to taste.
6. Grill sausages, then slice in half. To serve, spoon polenta into warmed bowls and top with sausages.

 

[nibblesandbits]

Planet Hollywood’s Texas Tostados
Yield: 4 servings.

8 fried nacho chips
1/2 cup mixed shredded cheeses
Sour cream
Cilantro sprigs for garnish
Nacho chicken:
1 pound boneless chicken breast meat
2 tablespoons vegetable oil
1 tablespoon fajita marinade
1/3 cup barbecue sauce
1 cup diced yellow onions
Pico de gallo:
2 pounds plum tomatoes
3/4 cup diced red onion
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped jalapenos
1/4 tablespoon each: granulated garlic and salt
Guacamole:
6 avocados, pitted, peeled and diced
1/2 cup chopped red onions
3/4 cup chopped plum tomatoes
1/4 tablespoon Tabasco
1/2 teaspoon lemon juice
1/4 tablespoon granulated garlic
1/2 tablespoon salt
1/4 tablespoon cumin
Pinch cayenne pepper
3/4 tablespoon finely chopped cilantro

1. For pico de gallo, cut tomatoes in half. Remove seeds. Dice tomatoes. Combine with onion, cilantro, jalapeno, garlic and salt. Refrigerate.
2. For guacamole, using potato masher, mix all ingredients.
3. For nacho chicken, marinate chicken in fajita marinade overnight. Grill chicken until cooked. Let cool. Dice into small cubes. Saute onions in oil until translucent. Mix chicken with barbecue sauce and onions. Refrigerate to cool.
4. Heat oven to 375 F. Put nacho chips on foil-lined baking sheet. Heat chicken mixture until warm. Place generous amount of chicken on each chip. Sprinkle with cheese. Bake 6-8 minutes. Serve with sour cream, pico de gallo, guacamole and cilantro.

 

[nibblesandbits]

Edamame Salad
Crystal Palace
Yield: 4 to 6 servings

4 cups edamame (young soybeans), fresh or frozen
1/2 cup rice wine vinegar
1/4 cup sesame oil
1 teaspoon coarse salt
1 cup chopped Napa cabbage
1/2 cup chopped bok choy
1/2 cup shredded carrots
1 tablespoon black sesame seeds
1/4 cup shredded white daikon radish

1. Cook fresh or frozen beans in boiling, salted water for 3 minutes. Chill thoroughly.
2. In a small miximg bowl, combine vinegar, sesame oil, salt, cabbage and bok choy. Let sit at room temperature for 20 minutes. Cabbage will wilt slightly.
3. Mix in carrots, then refrigerate for 1 hour.
4. To serve, to with sesame seeds and daikon radish.

 

[EvilQueen-T]

sigh... i think this is the first recipe i can try rather than just drool over since we've made some lifestyle changes...which of course includes watching what we eat. my goodness i think i've become a recipe voyeur .