All Ears has just added a bunch of new recipes. We already had some of them but these are new for me - including our first Wave recipes - so will be new for the thread as well.
Mushroom Risotto
Le Cellier, Canada, Epcot
1/2 pound mushrooms, roasted
4 tablespoons olive oil
1/4 teaspoon minced garlic
to taste- kosher salt
to taste- fresh cracked pepper
4 tablespoons whole butter
1 small onion
1 pound Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated parmesan cheese
1. Clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper.
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside.
3. In a deep six quart heavy pan, melt 2 -3 Tbs of butter over medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice.
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep warm.
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting.
11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to mush.
12. Remove pan from the heat and fold in the remaining butter and parmesan cheese.
13. Allow the risotto to rest for a couple of minutes, then enjoy!
Jollof Rice – NEW 2009 version
from Boma, Animal Kingdom Lodge
Yield: 16 servings
16 ounces Chickpeas/Garbanzo Beans. wash off brine
16 ounces Kidney Beans, wash off brine
2 quarts Coconut Milk
2 quarts Water
2 pounds Onions, diced chunky
Canola Oil
2 ounces Ground Turmeric, toasted
2 ounces Ground Coriander, toasted
2 each Cinnamon Sticks
4 quarts White Rice/Jasmine/Basmati, washed
8 ounces Sugar
1 ounce Chopped Cilantro
To taste Salt and Pepper
1. Prepare the chickpeas and/or Garbanzo beans according to the directions on the package. Set aside. 2. Heat oil and sauté onions. Add turmeric, coriander, and cinnamon sticks.
3. Add rice, coconut milk, and water.
4. Add sugar, salt and pepper.
5. Continue stirring, and add more water as needed until rice is cooked.
6. Add in chickpeas/beans at the end. Cook long enough to heat the beans through. Serve.
Cinnamon Rum Sauce
Boma - Flavors of Africa, Animal Kingdom Lodge
Yield: 2 gallons
2 quarts, 2 cups Heavy Cream
1 Gallon Brown Sugar
1 cup Spiced Rum
1 cup Cinnamon, Ground
8 pounds Butter
1.5 teaspoons Salt, Iodized
In small steam kettle, melt butter, then add brown sugar, salt and cinnamon, cook for 5 minutes stirring constantly. Remove from heat and place in 3 gallon container. Stir in rum, then heavy cream until incorporated. Cover, wrap and refrigerate. Serve it warm.
Lemon Vinaigrette
Boma - Flavors of Africa, Animal Kingdom Lodge
Yield: 10 servings
1 Tablespoon Dijon Mustard
1/3 cup Chardonnay Vinegar
1/3 cup Lemon Juice, fresh squeezed
1 ¼ cups Olive Oil
1 ½ each Lemon Zest
To taste Kosher Salt
To taste Fresh Ground Black Pepper
1. Place mustard in a stainless steel bowl and whisk in Chardonnay vinegar, fresh squeezed lemon juice, and slowly add in olive oil.
2. Stir in freshly grated lemon zests and adjust seasonings with kosher salt and fresh ground black pepper.
Lemon Vinaigrette
Jiko - The Cooking Place, Animal Kingdom Lodge
Yield: 20 servings
1 ½ cups Lemon Juice, fresh squeezed
2 tablespoons Dijon Mustard
1 ½ cups Olive Oil
1 cup Extra Virgin Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
1. Place the Dijon Mustard and fresh squeezed lemon juice in stainless bowl. Whisk.
2. Add in the oils and emulsify.
3. Add in the sugar, Kosher salt, and the fresh ground black pepper. Whisk well and adjust seasoning.
To make the salad with the duck, mix arugula with one shredded apple and the same amount of shredded Jicama. Mix with the vinaigrette and serve.
Pork Shoulder
Boma - Flavors of Africa, Disney's Animal Kingdom Lodge
Yield: 2 cases pork shoulder
For the Rub Mixture:
5 pounds Kosher Salt
3.75 pounds Granulated Sugar
10 ounces Cayenne Pepper
10 ounces Mace, ground
5 ounces Cardamom, ground
10 ounces Chili powder
10 ounces Mustard, dry
For the Brine:
5 gallons Water
5 gallons Ice
6 pounds Kosher salt
For the Pork:
2 cases Pork Butt, Cut in half lengthwise
Prepare the dry rub mixture by mixing all ingredients. Prepare the brine by mixing the salt in the water and adding the ice, mix well. Prepare the pork shoulder by cutting in half lengthwise through the fat cap. Place the pork in the brine overnight the day before service.
The day of service, remove the pork from the brine, discard the brine. Toss pork in dry rub, coating well with the mixture. Place on sheet pans on wire roasting racks, cover loosely with parchment and then foil. Bake at 350 for 4 hours, it should be fork tender.
For service, slice into 1 ounce pieces and place in a pan on the buffet under heat lamp.
Caribbean Pasta
Shutters, Caribbean Beach Resort
1 ounce Red Peppers
1 ounce Green Peppers
1 ounce Diced onions
1/4 ounce Jalapenos
2 ounce Heavy cream
1 ounce White wine
1 ounce Tomatoes
4 ounces Chorizo Sausage
¼ ounce Cooking oil
.25 ounces Goat cheese (per serving)
1 ounce Spinach
4 ounces Cooked Orechiette Pasta
Add ons:
6 pieces Shrimp
5 ounces Chicken Breast
1. In large pan, bring water to a boil and add 4 ounces of Orechiette Pasta
2. Cut vegetables (small diced red, green, and jalapenos peppers, and onions) (medium diced
tomatoes and Chorizo sausage)
3. In hot sauté pan, add oil, onions, peppers (red, green and jalapenos) and cook until tender
4. Add Chorizo sausage and any other add-ons you would like to have
5. Deglaze with white wine
6. Add heavy cream and add pasta, tomatoes, and spinach
7. Sprinkle goat cheese on each serving
Honey Wing Glaze Sauce
The Wave, Contemporary Resort, WDW
Yield: 1 pint
1 each Garlic cloves
8 ounces Brown sugar
1 Cup Soy sauce
1/4 Cup Honey
Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce container with label and date.
Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy.
Passion Fruit Mojito
The Wave, Contemporary Resort, WDW
Build in a mixing glass over ice:
3/4 oz X-Fusion® Liquor
1/2 oz Bacardi® Light Rum
4 pumps of Monin® Mojito Mint Syrup
2 limes squeezed
Sprig of mint
Shake vigorously. Pour into a Collins glass. Top off with soda water. Garnish with a lime wheel and sprig of mint.
Mahi Mahi with Israeli Couscous
Coral Reef, The Seas with Nemo and Friends, Epcot
Yield: 4 servings
8 ounces of fish stock
4 ounces of butter
24 ounces of Israeli couscous
to taste salt
to taste pepper
7 ounces of mahi mahi
½ ounce soy glaze
In a medium saucepan, melt butter. Add the fish stock and bring to a boil. Add the couscous and let it simmer to 165 degrees and add the soy. Season to taste. In a large bowl, place 6 ounces of couscous. Grill the mahi mahi and brush with soy glaze. Place on top of couscous.
Macaroni Salad
Biergarten, Germany, Epcot
Yield: 8 servings
2 cups elbow macaroni, dry
1/2 cup celery, diced
1/4 cup peas
1/2 cup diced tomato
1/4 cup onion
1 cup mayonnaise
1/2 cup pickle juice
1/4 cup white vinegar
1/4 cup sugar
Cook macaroni according to directions. Drain and cool macaroni. Mix all ingredients in a bowl and add to macaroni. Toss it well and adjust seasoning if necessary.
Seafood Chowder
Restaurant Akershus, Norway, Epcot
3 tablespoons butter
1 large white onion, diced
1 can (16 ounces) diced tomatoes
3 large white potatoes, diced
4 cups heavy cream
To taste kosher salt
To taste ground black pepper
To taste Tabasco sauce
1 ½ cup salmon, cooked
1 cup cod, cooked
1 cup of small shrimp, cooked
In a large soup pot, heat butter on medium heat. Sauté onions and tomatoes. Add potatoes and heavy cream. Cook until the potatoes are fork tender. Season with salt, pepper and Tabasco sauce. Serve soup with seafood pieces.
Seafood Gumbo
Food & Wine Festival, Louisiana
1/2 pound or more catfish, trout or redfish fillet
1 pound shrimp, peeled and deveined
1/2 pound andouille sausage
1 Cup diced onions
1 Gallon water
2 Cups crab meat
1 Cup chopped celery
1/2 teaspoon finely chopped onions
4 cloves minced garlic
to taste salt
to taste pepper
to taste cayenne pepper
1/2 Cup white wine
2 Tablespoons Worcestershire sauce
Ingredients for roux:
1/2 cup oil
1/2 cup flour
Method of preparation for roux:
1. Place cooking oil in heavy iron pot over medium heat.
2. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition.
3. Lower heat
4. It is very important to keep stirring constantly. After all of the flour has been combined with the oil, turn down heat and cook until golden brown. Stirring constantly, pour the moisture into another container and continue.
Method of preparation:
In a large heavy pot, add roux, onions and celery. Cook until onions are wilted and then add water and garlic. Cook uncovered for 1 hour and season to taste with salt, cayenne pepper. Add shrimp, parsley, sausage, parsley and fish to mixture. Cook another 10 to 15 minutes and let come to a boil. Add wine and Worcestershire sauce. Serve over cooked rice if desired in soup bowl.
Crawfish Étouffée
Food & Wine Festival, Louisiana
1 pound cleaned and deveined crawfish tails, commercial kind
1 stick margarine or butter
1 medium onion, chopped
1 heaping teaspoon all purpose flour
¾ cup water
2 lemons, thinly sliced (change to - 2 thin slices fresh lemon in 2009 version)
1 heaping tablespoon tomato puree (change to 2 generous Tbsp. for 2009 version)
¼ teaspoon cayenne pepper
1 Tbsp. freshly chopped garlic
1 tablespoon freshly chopped parsley
1 tablespoon green onions, finely chopped
Coarse salt and pepper, to taste
6 cups cooked rice
1. Use a saucepan with a tight fitting lid to étouffée. Season crawfish tails with salt and pepper, set aside.
2. Melt butter in a large heavy skillet; add onion, cover with a tight-fitting lid and and cook over medium heat for 3-5 minutes or until tender but not browned.
3. Sprinkle the flour over the onions and stir. Cook an additional 2 - 3 minutes.
4. Stir in water, lemon, tomato puree, cayenne pepper and garlic. Reduce heat to low and cover. Cook slowly, about 20 minutes and add a little more water if needed for stew-like consistency.
5. Add crawfish tails, stir and cover with a lid.
6. Cook 5 - 10 minutes.
7. Season with salt and pepper to taste.
8. Stir in green onions and parsley. Serve over hot rice.
NOTE: Étouffée is French for smother.
that I saw my life flash before my eyes. Luckily I grabbed the skillet and was able to throw it out in the snow before anything caught on fire
, but it sure left a mess and I'm afraid to make the potatoes now. We really liked them though, so I'm sure I will try again sometime.
(Poor guy left record highs there & it's been in the 20's here with snow all week. LOL) He leaves tonight so I'll be able to update the index soon.
Please feel free to send me a PM if I've messed it up somehow. I think I've caught the requests that have been met. 
