tigsmom
Well-Known Member
Some new recipes from the Disney Insider newsletter...
Watermelon Arugula Salad
The Wave, Disney's Contemporary Resort
Serves 4
5 ounces baby arugula
8 ounces feta cheese, crumbled
20 pitted kalamata olives
1/3 cup candied pecans
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
8 (4-inch) wedges seedless watermelon
6 teaspoons aged balsamic vinegar, divided
1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.
2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.
3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.
Avocado-Citrus Salad
Royal Palace, Disney Dream
Serves 4
Citrus Dressing
1/4 cup fresh orange juice
1/2 lime, juiced
2/3 cup olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Avocado-Citrus Salad
4 navel oranges
3 ripe Hass avocados, halved and pitted
6 cups mixed baby lettuce
For the citrus dressing:
Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.
For the avocado-citrus salad:
1. Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.
2. Cut avocadoes into 3/4-inch-thick slices.
3. Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.
Big Thunder Ribs
Big Thunder Ranch Barbecue, Disneyland Park
Serves 4 to 6
1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce
1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350° F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.
Citrus Roundup BBQ Rub
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper
Combine all ingredients in a medium bowl. Stir to combine.
Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.
Strawberry Shortcake with Lemon Cornbread
Yachtsman Steakhouse, Disney's Yacht and Beach Club Resorts
Serves 12
Grand Marnier Strawberries
7 1/2 cups fresh strawberries, hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar
Lemon Cornbread
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
Fresh whipped cream, crème fraîche or vanilla ice cream, for serving
Lemon Syrup
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
Zest of 1/2 lemon
For Strawberries:
1. Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.
2. Combine remaining strawberries with puréed mixture in a large mixing bowl. Set aside to marinate.
For cornbread:
1. Preheat oven to 300° F. Grease and flour 13 X 9 X 2-inch baking pan.
2. Beat oil, milk and eggs in a large bowl using an electric mixer.
3. Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.
4. Stir in cornmeal, then lemon juice and zest.
5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.
For lemon syrup:
1. Mix sugar and water in a small saucepan; bring to a boil over high heat.
2. Reduce heat to medium and continue to cook for 1 minute.
3. Remove from heat and add lemon juice and zest.
4. If not using immediately, refrigerate in an airtight container.
To serve:
1. Cut cooled cornbread into 12 squares, trimming off top crust.
2. Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.
3. In a buttered frying pan, sear both sides of cornbread until golden brown.
4. Top cornbread square with Grand Marnier strawberries, then top with whipped cream, crème fraîche or vanilla ice cream.
***
Index updated through this posting
Watermelon Arugula Salad
The Wave, Disney's Contemporary Resort
Serves 4
5 ounces baby arugula
8 ounces feta cheese, crumbled
20 pitted kalamata olives
1/3 cup candied pecans
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
8 (4-inch) wedges seedless watermelon
6 teaspoons aged balsamic vinegar, divided
1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.
2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.
3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.
Avocado-Citrus Salad
Royal Palace, Disney Dream
Serves 4
Citrus Dressing
1/4 cup fresh orange juice
1/2 lime, juiced
2/3 cup olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Avocado-Citrus Salad
4 navel oranges
3 ripe Hass avocados, halved and pitted
6 cups mixed baby lettuce
For the citrus dressing:
Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.
For the avocado-citrus salad:
1. Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.
2. Cut avocadoes into 3/4-inch-thick slices.
3. Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.
Big Thunder Ribs
Big Thunder Ranch Barbecue, Disneyland Park
Serves 4 to 6
1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce
1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350° F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.
Citrus Roundup BBQ Rub
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper
Combine all ingredients in a medium bowl. Stir to combine.
Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.
Strawberry Shortcake with Lemon Cornbread
Yachtsman Steakhouse, Disney's Yacht and Beach Club Resorts
Serves 12
Grand Marnier Strawberries
7 1/2 cups fresh strawberries, hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar
Lemon Cornbread
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
Fresh whipped cream, crème fraîche or vanilla ice cream, for serving
Lemon Syrup
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
Zest of 1/2 lemon
For Strawberries:
1. Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.
2. Combine remaining strawberries with puréed mixture in a large mixing bowl. Set aside to marinate.
For cornbread:
1. Preheat oven to 300° F. Grease and flour 13 X 9 X 2-inch baking pan.
2. Beat oil, milk and eggs in a large bowl using an electric mixer.
3. Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.
4. Stir in cornmeal, then lemon juice and zest.
5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.
For lemon syrup:
1. Mix sugar and water in a small saucepan; bring to a boil over high heat.
2. Reduce heat to medium and continue to cook for 1 minute.
3. Remove from heat and add lemon juice and zest.
4. If not using immediately, refrigerate in an airtight container.
To serve:
1. Cut cooled cornbread into 12 squares, trimming off top crust.
2. Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.
3. In a buttered frying pan, sear both sides of cornbread until golden brown.
4. Top cornbread square with Grand Marnier strawberries, then top with whipped cream, crème fraîche or vanilla ice cream.
***
Index updated through this posting
) and don't want to ask for something if it's already common knowledge. but i've since sent an email and am just waiting now. at least the countdown to the food and wine festival has begun...new recipes :sohappy: yeah!
