Freedom Figher Chicken, Barley-Lentil Salad
Thank you for more great recipes, Tatania! And the "Cook's Notes" you add are great! Thanks!
Freedom Figher Chicken, Barley-Lentil Salad
anyone know where to get lobster base?!
Thank you for the awesome updated index, lynninpa!!
This is direct from Le Cellier!
Prince Edward Island Mussels Chowder Style
LeCellier Steakhouse, Epcot
Yields 1 portion
Ingredients:
1 tablespoon 100% olive oil
1/8 cup apple wood smoked bacon, small dice
½ each shallot, peeled and sliced
1 small clove garlic, finely minced
¼ cup russet potatoes, small dice, blanched
½ cup heavy cream
1 teaspoon fresh cilantro, rough chop
½ pound Prince Edward Island Mussels, washed and scrubbed, beards removed
Fresh ground black pepper to taste
Kosher salt to taste
Presentation or Assembly
- Begin the dish by preparing all of the ingredients and set aside.
- Place a medium sized sauté pan over medium heat and add the olive oil.
- Into the hot oil, place the bacon and cook for 5-7 minutes or until bacon fat is rendered and it becomes crispy. Add the garlic and shallots and continue to sauté for 2 minutes.
- When the shallots start to become translucent add the potatoes, heavy cream, cilantro, and mussels. Toss all together to blend then cover with a lid or another pan to steam the mussels for about 4-5 minutes (or until all of the mussels open).
- Season with the black pepper and kosher salt.
- When desired seasoning is obtained, pour into a large soup bowl or pasta dish for service and enjoy!
Thank you so much for posting this recipe - I've had this dish twice at Le Cellier, and both times other people at my table kept eating out of my bowl because it was so delicious - I may make this for Christmas Eve!!
What about the cinnamon rolls at main street bakery?
Anyone have the shnitzel recipe from Biergarten? DD loves it!
Is this the one you are looking for, tortoni? let me know!
Biergarten: Schnitzel with Tomato and Mushroom Sauce
(4) 3 oz. portions of Veal, Chicken, or Pork Cutlets
Salt and Black Pepper to taste
2 Eggs
1/2 cup Bread Crumbs
[FONT=Verdana, Arial, Helvetica, sans-serif]Sauce [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup diced onion
1/2 cup large diced plum tomatoes
1 tsp. minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper to taste
1 tbsp. freshly chopped parsley
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper. Add the chopped parsley. Mix with the demi-glaze sauce.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.[/FONT]
I am glad you are enjoying The Disney Recipe Exchange, TyRy! I have a recipe for the Baked Onion Soup from Bistro de Paris, the restaurant upstairs from Chefs de France. Does anyone know if it is the same recipe they use downstairs at Chefs?This is a great thread - thank you so much for it! I do have a request...anyone have the recipe for the Baked French Onion Soup at Chefs De France?
Thanks!
New England Crab Cakes with Barley-Lentil Salad