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Old 04-11-2008, 01:50 PM   #2041
apostolic4life
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Quote:
Originally Posted by piratesmate View Post

Regarding Boma's Butternut Squash Soup

I just wanted to point out that there is a fall version of this version as well. As you can see this version calls for sugar, but no lemon. The spices this one calls for would make it a bit sweeter tasting as well, I think.


This is often the case with recipes centered on produce. Often, the chef will make two versions (or more) to compensate for natural seasonal flavor fluctuations in the produce. Take tomatoes for instance, a summer tomato has tons of natural flavor where fall and winter tomatoes tend to be sort of bland. If making a soup based on tomatoes the recipe for fall and winter tomatoes would have to have some changes to compensate for this lack of natural flavor you get from summer harvests. I would not go through the effort of making two different recipes, but I would just offer the recipe when the season is prime for the item being used.

Funny thing to think about, dairy and meat also have "seasons". The product can have tremendous flavor differences based on the diet of the animals being slaughtered or milked. Just a little trivia for everyone.



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Old 04-11-2008, 04:57 PM   #2042
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Quote:
Originally Posted by piratesmate View Post
Regarding F&W Festival's Pierogi with Kielbasa

We always cut our kielbasa before grilling. I cut the "ring" into 6 pieces & then cut those in half lengthwise. We all prefer it that way...unless DH isn't paying attention & it burns. LOL You just have to be careful that it doesn't flare up as the grease drips. He pretty much always grills with the lid open. I don't like greasy foods & this way I can eat the kielbasa. During the winter I have to make something else for me if I pan-fry kielbasa for everyone else.
Thats what I was saying. Cutting the kielbasa into larger pieces instead of the little circles will keep it from drying out so much. I don't know anybody who would take the time to try and slice it and grill it the way the recipe states.
Personally, I like mine steamed or baked, but the DH likes his grilled or pan fried. I'll eat it any way its cooked, even cold out of the fridge.

RE: the Rootbeer Sweet Potatoes the recipe originally posted is the one I've seen listed on a couple of sites and not marked as clones and using the early times whiskey and brown sugar.

Last edited by greeneeyes; 04-11-2008 at 05:04 PM.
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Old 04-11-2008, 06:54 PM   #2043
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Quote:
Originally Posted by Tatania View Post
Thanks so much for those 2 new recipes GoofysMama! The Veal Shanks had been a long standing request. Equally long standing has been the request for the braised short ribs from Jiko.
Thank you so much for posting this recipe!
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Old 04-12-2008, 06:56 AM   #2044
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Quote:
Originally Posted by GDUL View Post
Thank you so much for posting this recipe!
Your welcome, I hope you enjoy it
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Old 04-13-2008, 07:19 AM   #2045
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Planet Hollywood The Comet

DOWNTOWN DISNEY
* Exported from MasterCook *




Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce vodka
1 ounce Captain Morgan spiced rum
1 ounce Myers's rum
3 ounces pineapple juice -- (approx. 1/3 cup)
3 ounces sweet & sour mix -- (approx. 1/3 cup)
3 ounces cranberry juice -- (approx. 1/4 cup)
3/4 ounce DeKuyper Razzmatazz raspberry schnapps
*****
GARNISH
orange wedge
maraschino cherry



1. Fill a 22-ounce glass with ice.

2. Combine all ingredients, except Razzmatazz, in a shaker and shake well.

3. Pour over ice and add Razzmatazz as a floater to the top of the drink.

4. Garnish with an orange wedge on the rim of the glass, drop in a cherry,
add a straw, and serve.

MAKES 1 DRINK.






- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; trace Fat (1.4%
calories from fat); trace Protein; 24g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Fruit.


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Last edited by TheGoofyMama; 04-13-2008 at 08:09 AM.
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Old 04-13-2008, 07:20 AM   #2046
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Planet Hollywood Terminator

DOWNTOWN DISNEY
* Exported from MasterCook *



Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce gin
3/4 ounce Grand Marnier liqueur
3/4 ounce Kahlua liqueur
2 ounces sweet & sour mix -- (1/4 cup)
1 ounce cranberry juice
splash beer
*****
GARNISH
orange wedge

Terminator is right. Look at all the different liquors that go into this
one: vodka, rum, gin, Grand Marnier, Kahlua. Be sure to paint the ceiling
before you start drinking these so that later you'll have something nice to
look at.

1. Fill a 16-ounce glass with ice.

2. Mix all ingredients, except beer, in a shaker and shake well.

3. Pour over ice.

4. Pour a splash of beer over the top, garnish with an orange wedge, and
serve with a straw.

MAKES 1 DRINK.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; trace Fat (1.5%
calories from fat); 0g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Old 04-13-2008, 07:21 AM   #2047
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Planet Hollywood Sweet Death Becomes Her

DOWNTOWN DISNEY

* Exported from MasterCook *


Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce light rum
1/2 ounce Malibu rum
1/2 ounce Bacardi 151 Rum
1/2 ounce Captain Morgan spiced rum
4 ounces pineapple juice -- (1/2 cup)
splash 7UP
*****
GARNISH
pineapple slice
maraschino cherry

With a name like Sweet Death Becomes Her this drink's got to be good. With
four different rums in there, you won't care what it's called.

1. Fill a 16-ounce glass with ice.

2. Combine all ingredients, except 7-Up in a shaker and shake well.

3. Pour over the ice and add a splash of 7UP on top.

4. Garnish with a pineapple slice on the rim, drop in a maraschino cherry,
and serve with a straw.

MAKES 1 DRINK.







- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 96 Calories; trace Fat (1.3% calories
from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Fruit.


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Old 04-13-2008, 07:22 AM   #2048
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Planet Hollywood Shooters

The Green Mile

serve in Cocktail Glass

1 oz melon liqueur
3/4 oz Malibu® coconut rum
1/4 oz Cointreau® orange liqueur
3 oz pineapple juice


Shake and serve in a cocktail glass.

****************************************


Planet Hollywood Blue Hawaii Shot

3/4 oz Malibu Rum
3/4 oz Blue Curacao Liqueur
splash pineapple juice
splash sweet & sour mix


****************************************


Planet Hollywood Grape Crush Shot

3/4 oz vodka
3/4 oz DeKuyper Grape Pucker
splash sweet & sour
splash Chambord liqueur

******************************************

Planet Hollywood's Gorillas In The Mist Drink


¾ oz. Malibu Coconut Rum
¾ oz. Bailey’s Irish Cream
¾ oz.Kahlua
¾ oz. Banana Liqueur
1 ½ oz.Ice Cream
½ Banana

Place ingredients in mixing tin. Blend till creamy. Pour into glass. Top with whipped cream, dried banana chips and swirl chocolate syrup over top.


************************************************** *

Planet Hollywood's The Comet Drink

1 oz. Captain Morgan’s Spiced Rum
½ Myers’s Rum
Melon Skewer
3 oz. Pineapple Juice
2 oz. Cranberry Juice
1 oz. Sweet & Sour Mix
Top with DeKuyper Razzmatazz

Fill glass slightly above rim with ice. Pour ingredients first six ingredients into mixing tin. Blend for 2 seconds and pour over ice. Top with Razzmatazz. Add garnish, straw and a smile!


***********************************************

Planet Hollywood's Blue Lagoon Drink

1¼ oz. Absolut Vodka
¾ oz. Blue Curacao
Equal Parts Pineapple Juice and Pink Lemonade

Lemon Wheel

Rim glass with blue sugar. Fill glass with ice. Pour ingredients in a mixing tin and blend for 2 seconds. Pour over ice. Add garnish, straw and a smile!


**************************************************

Planet Hollywood's Cool Running Drink

3/4 ounce Captain Morgan spiced rum
3/4 ounce Malibu rum
3/4 ounce Bacardi Limon
2 ounces (1/4 cup) pineapple juice
1 ounce cranberry juice
1 ounce orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151 rum


Directions
-------------

1. Fill a 16-ounce glass with ice.
2. Combine all ingredients, except Bacardi 151, in a shaker. Shake, shake, shake.
3. Pour over ice.
4. Pour a splash of Bacardi 151 on top, garnish with an orange wedge on the rim of the glass, drop in a cherry, and serve with a straw.

************************************************** *
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Last edited by TheGoofyMama; 04-13-2008 at 08:10 AM.
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Old 04-13-2008, 07:23 AM   #2049
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Planet Hollywood Peanut Butter & Jelly Shooter

DOWNTOWN DISNEY


* Exported from MasterCook *

Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce Frangelico liqueur
1/2 ounce Baileys' Irish Cream
3/4 ounce Chambord liqueur

1. Combine Frangelico and Chambord in a shaker with a handful of ice and
shake well.

2. Strain into a 2-ounce shot glass.

3. Gently pour the Baileys' into the shot glass. It will first sink, then
rise to the top as a floater.

MAKES 1 SHOOTER.






- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0
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Old 04-13-2008, 07:23 AM   #2050
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House of Blues Eve's Revenge Martini

DOWNTOWN DISNEY


Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 ounces Absolut vodka
3/4 ounce DeKuyper Pucker sour apple schnapps
1 ounce sweet & sour mix
1 ounce Sprite

Sour apple martinis are big-time right now. Every bartender's got a version.
Most of the time it's just straight vodka shaken up with sour apple schnapps
and ice. With a super-smooth, high-end vodka this is a cherished cocktail.
Add a couple other ingredients in there, like sweet & sour mix and
lemon-lime soda, and you experience the House of Blues.

1. Put a handful of ice in a martini glass so that it chills while you mix.

2. Add another handful of ice to a shaker

3. Add the vodka, schnapps, sweet & sour mix, and Sprite to the shaker and
give it a good shake.

4. Dump the ice out of the martini glass, pour in the cocktail, and serve.

MAKES 1 DRINK





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0
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Old 04-13-2008, 07:24 AM   #2051
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House of Blues Hob Blue Martini

DOWNTOWN DISNEY

* Exported from MasterCook *

Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 ounces Absolut Citron vodka
1/4 ounce blue curacao liqueur
1 1/4 ounces sweet & sour mix

When making any martini always fill the glass with ice and water and let it
sit while you make the drink in a shaker. A glass with a good chill on it is
key, whether serving a connoisseur or carefree party animal.


1. Put a handful of ice and some water in a martini glass so that it chills
while you mix.

2. Add another handful of ice to a shaker

3. Add the vodka, blue curacao, and sweet & sour mix to the shaker and give
it a good shake.

4. Dump the ice water out of the martini glass, pour in the cocktail, and
serve.

MAKES 1 DRINK.







- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0
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Old 04-13-2008, 05:32 PM   #2052
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I'd gotten this recipe a number of years ago on a site that used to display one recipe at a time from Disney cruises. However, I haven't seen a new in quite some time. cruiselinecuisine.com

Mummified Prawns with Avocado, Tomato and Citrus Salsa
Disney Wonder
(serves 4)

SALSA Ingredients:
• 2 Avocados
• 2 Tomatoes
• 2 Blood Oranges
• Salt & Pepper
• 1 Lime
• 1 Bunch of Parsley
• Dash Tabasco
• 50 ml. of Olive Oil

Method for Salsa
1. Peel & Slice Avocado
2. Dice Tomatoes
3. Segment Blood Oranges & Limes
4. Chop Parsley
5. Combine all ingredients, reserving half of the parsley for garnish and season to taste.

Ingredients for Shrimp
• 12 Prawns, shelled & deveined
• 3 Large Baking Potatoes
• 2 liters Canola oil - for frying

Method for Shrimp
1. Heat oil
2. Peel Potatoes and Slice on spiral Slicer
3. Wrap Potato around Shrimp
4. Fry Shrimp until Golden
5. Serve with salsa

= = = = = =
<source> Posted on The DIS a number of years ago.

Sweet Pizza with Vanilla Olive Oil
Palo, Disney Cruise Line

3 c Plain Flour
½ Tbl Yeast
1 Tbl Salt
½ c Olive oil
1 ¾ c water
¾ c Sugar
2 Mango (thinly sliced with the skin on)
1 Vanilla pod
2 c Raspberries
1 c Blueberries
8 Tbl Toasted Almonds
1 c Mascarpone cheese
8 Tbl Mint (shredded and ready to use)

1. Sieve the flour, place in a mixing bowl, add the dried yeast and salt, make a well in the center and gradually mix in the oil and ¼ cup of water, mix until a smooth dough has been formed. Let rest for 3 hrs.

2. Add ½ cup of water to a pot, add ½ cup of sugar, boil together to make syrup. When syrup is ready and hot dip the mango in for 2-3 seconds to blanche.

3. Split the vanilla pod and extract the seeds, add to the syrup. Allow to cool slightly, when cool mix in 1/3 cup of olive oil.

4. Add 2 cup of raspberries to small pot, add ¼ cup of sugar and 1 cup of water, boil together for 2 minutes, liquidize the mix and then strain in a fine strainer. Set aside to cool.

5. When the dough has been rested cut into 8 even sized pieces, roll into a ball and allow to rise in a warm place until the mix has doubled in size-when doubled in size knock the mixture back, on a lightly floured surface roll the dough into a even sized round pizza shape. Mark the dough all over with a fork and place onto an oven tray or pizza ring.

6. Brush some of the cooled raspberry sauce over the pizza dough, arrange 3 slices of mango on top of the pizza, coat some of the berries with the syrup and sprinkle over the pizza, bake in oven at 350 f for 4 minutes.

7. Take the pizza from the oven, sprinkle the toasted almonds on top of the pizza. Spread the mascarpone cheese around the top of the pizza, sprinkle with the shredded mint leaves. Cut into four even sized pieces and drizzle with the olive oil syrup, place onto the center of a plate.
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Old 04-14-2008, 04:21 AM   #2053
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DCL Recipes

I'll try and squeeze everything into one post to save space on the thread

Quote:
Root Beer Sweet Potatoes Sauce
I have a very slightly different version - supposedly authentic but I can't vouch for it.

Root Beer Bourbon Sweet Potatoes
Hollywood and Vine, Hollywood Studios

Fresh California Sweet Potatoes, peeled & sliced in 1/2" rounds
4 cups root beer
2 tablespoons lemon juice
1 cup bourbon
Pinch ground cloves
3/4 cup brown sugar
1/4 cup margarine
6 tablespoons corn starch mixed with 3/4 c water

Bake or roast sweet potatoes at 350 degrees F. (preheated) until soft. Meanwhile, combine lemon juice, root beer, bourbon, cloves, brown sugar and margarine in saucepan. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Blend corn starch with 3/4 cup water. Add to mixture in saucepan and stir until slightly thick. Pour over sweet potatoes.

I think the version of the Boma Butternut Squash soup you posted, piratesmate, seems more like what they serve the restaurant then the version they put into the Delicious Disney cookbook. I made the recipe from the cookbook, and my reviews were that it tasted way to sour - at least for me. The restaurant version has a sweet taste.

The Sweet Pizza with Vanilla Olive Oil you posted is slightly different in the Cookbook version. I'll post so you can compare. The sugar amounts differ, the mango is peeled and the method is slightly different.

Palo, Disney Cruise Line (from Cooking with Mickey 2004)
Yield: 8 servings

Pizza Dough
3 cups Plain Flour
½ Tbsp Yeast
1 Tbsp Salt
½ cup Olive oil
------
1 cup water
1 ¼ cups Sugar
4 Mangoes (peeled and thinly sliced)
1 Vanilla bean, split
1/3 cup olive oil
1 cup Mascarpone cheese
2 cups Raspberries
1 cup Blueberries
¾ cup Almonds, toasted
¼ cup shredded fresh mint leaves

1. Sieve the flour, place in a mixing bowl, add the dried yeast and salt, make a well in the center and gradually mix in the oil and ¼ cup of water, mix until a smooth dough has been formed. Let rest for 3 hrs.
2. Boil water and 1 cup sugar together in a medium saucepan for about five minutes to make syrup. When syrup is ready, dip the mangoes in for five seconds to launch, and remove, using a slotted spoon.
3. Extract the seeds from the vanilla bean and add to the syrup allow to cool slightly. Once cool, mix in the olive oil.
4. Add 2 cup of raspberries to small pot, add ¼ cup of sugar and 1 cup of water, boil together for 2 minutes, liquidize the mix and then strain in a fine strainer. Set aside to cool.
5. When the dough has been rested cut into 8 even sized pieces, roll into a ball and allow to rise in a warm place until the mix has doubled in size. When doubled in size, On lightly floured surface, roll the dough into an even sized round pizza shaped, about 14 inches in diameter. Mark the dough all over with a fork and place onto an oven tray or pizza ring.
6. Using a pastry brush, coat dough with a thin layer of syrup. Bake in a preheated oven for about 10 minutes, until dough is cooked but not very brown. Cool slightly before proceeding. Spread the mascarpone cheese evenly over the pizza dough. Spread the raspberry sauce over the mascarpone cheese. Arrange slices of mango on top the pizza in a spiral. Coat the blueberries with the syrup and sprinkle over the pizza.
Reduce oven heat to 350°F and bake for about 5 minutes, until mixture is set and dough is slightly more browned.
Remove pizza from the oven and sprinkle the toasted almonds on top of the pizza.
Garnish with a shredded mint. Drizzle with the olive oil syrup and cut into eight wedges for serving.


apostolic4life - you made an interesting point about tomatoes. The tomatoes we eat today bear very little resemblance to the "original" tomatoes that originated in Central America. Early accounts from Europeans describe it as being very acidic - and it was not smooth and round the way it is today.


I'm still transcribing the entire "Cooking with Mickey and the Disney Chefs, 2004", because I plan to give the cookbook to my niece for her birthday. I haven't been posting all the recipes, but will post these from the Cruise Line section:

Eggs Benedict
Disney Cruise Line
Yields: 6 servings

Hollandaise Sauce
2 cups clarified butter (below)
1 whole shallot, finely chopped
3 black peppercorns, cracked
2 tablespoons white wine vinegar
3 egg yolks
Salt, to taste
1 to 2 drops Tabasco sauce

Clarified Butter
Put 6 sticks of butter in saucepan over medium heat, just to melt, then reduce heat to medium low and simmer, skimming top occasionally, for 20 to 30 minutes, until the solids are completely separated from the butter. The solids will be at the bottom and the clarified butter on top. 6 sticks of butter yields about 2 cups clarified butter.

1. Add 1 tablespoon clarified butter to a sauté pan. Add the shallots and sauté until translucent. Add the cracked black peppercorns and the white wine vinegar. Cook until liquid is reduced by half.
2. Put the egg yolks in a stainless steel bowl. Strain the white wine vinegar into the bowl. Place over a double boiler. Using a figure 8 motion, gradually whisk the rest of the clarified butter in a slow stream, to a thick emulsion. Add salt and Tabasco sauce to taste.

Poached Eggs
6 cups water
1 tablespoon white vinegar
12 fresh eggs

1. Bring the 6 cups of water and the 1 tablespoon vinegar to a boil in a saucepan. Reduce heat to a simmer. Crack the eggs into the water, 1 egg at a time, and cook until the egg white is firm and the yolk is still runny.
2. Gently remove from the saucepan with a slotted spoon, and strain any excess liquid.

To serve:
6 English muffins
12 pieces Canadian bacon
2 tablespoons chopped chives

1. Split an English muffin and lightly toast on both sides
2. Keep the Canadian bacon in a little simmering water, or sauté briefly.
3. Place the 2 English muffin halves in the center of a plate with one piece of Canadian bacon on top of each. Cover the eggs with the Hollandaise Sauce, and garnish with the chopped chives.

Cooks Note: be sure to cook the Hollandaise sauce over hot, but not boiling, water. This rich Eggs Benedict is a favorite for brunch in restaurants on both Disney cruise ships. The Hollandaise is the tricky part. Be sure to stir the sauce constantly and add the melted butter slowly - a whisk is the best tool. The sauce must be stirred constantly, and a wooden spoon or wire whisk is the best tool. This is good served with a mimosa - sparkling wine or champagne mixed with freshly squeezed orange juice.



Mozzarella and Tomato Salad
Palo, Disney Cruise Lines (from Cooking with Mickey, 2004)
Yield: 4 servings

8 Tbsp. balsamic vinegar
4 Tbsp. Extra virgin olive oil
4 cups mixed greens
8 oz fresh mozzarella cheese, sliced into 1/4" rounds
4 plum tomatoes, quartered and seeded
4 Tbsp. Basil pesto (can be purchased at the grocery store)
1 tsp. chopped fresh chives
4 chives, cut in half, for garnish
Sea salt, to taste
Freshly ground black pepper, to taste

1. Mix the balsamic vinegar with the olive oil in a small bowl.
2. Toss the greens with half of the balsamic vinaigrette and portion onto 4 plates.
3. Place the mozzarella on top of the greens. Lay the tomatoes on top of the mozzarella. Add pesto and drizzle remaining vinaigrette onto cheese and tomatoes. Sprinkle with chopped chives. Place the lengthwise-cut chives on top of the salad. Sprinkle with salt and pepper to taste.

Cooks Note: this Chef recommends balsamic vinegar from Italy's Modena region, aged at least 8 years. This refreshing salad is best when ripe summer tomatoes are in season. For maximum flavor, chill the greens, but keep the tomatoes and mozzarella at room temperature.



Wild Mushroom Risotto
Palo, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 6 – 8 servings

1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

1. Please porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
2. Sauté fresh mushrooms and 1 tablespoon of oil in a skillet until tender; set aside.
3. Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leeks, and garlic, and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
4. Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat, and add a ladle of chicken stock.
5. Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender but firm.
6. Remove from heat, and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.
Cooks Note: try a variety of wild mushrooms, including chanterelle, shiitake, Portobello and oyster for a nutty, earthy flavor. Risotto takes patience, as you must continue to stir and add liquid - be sure to use Italian Arborio rice.


Baked Clams with Sun-Dried Tomatoes
Captains Gala Dinner, Disney Magic Ship
Yield: 4 servings

Clams
24 fresh littleneck clams (6 per portion)
1 cup white cooking wine
1 cup fish stock
3 shallots, finely diced
1/4 cup unsalted butter
2 garlic cloves, crushed

Sun-Dried Tomato Mixture
1/3 cup coarse breadcrumbs
3 tablespoons reserved clam broth
1/4 cup sun-dried tomatoes, packed in olive oil, finely chopped
2 tablespoons finely chopped Italian parsley
1/4 cup (1/2 stick) unsalted butter
1 large egg
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Wash the fresh clams thoroughly in cold water, removing any excess growths on the outer shells. Place in an 8-quart pot with lid. Add the white wine, fish stock, shallots, butter, and garlic, and seal the pot with a lid. Place on medium heat, so that the clams gradually open through steaming (this should take no longer than 5 minutes).
When clams have opened, strain off the broth and refrigerate. Save 3 tablespoons of broth for the mixture. Remove the clams from the shell, retaining the bottom shells for later.

Preheat the oven to 375°F. Place the breadcrumbs in a bowl and add 3 tablespoons of the reserved clam broth; gradually mix together. Roughly chop the grilled clams and mix with the breadcrumbs. Add the remaining ingredients and mix well. Using a teaspoon, spoon the mixture into the reserved bottom shells until the mixture is just above the lip of each shell. Place on a baking sheet. Cover and refrigerate until ready to bake.

To Serve: preheat the oven to 375°F. Bake the clams for 10 minutes or until golden brown. Garnish with a quartered lemon.
Cooks Note: this recipe is often requested by guests. The number of clams you serve per-person varies depending on the clams’ size.


Soft-Shell Crab Tempura
Lumière’s, Animator’s Palette, Parrot Cay, DCL (From Cooking with Mickey and the Disney Chefs, 2004)Yield: 4 servings

Ginger and Soy Sauce
2 tablespoons olive oil
1 tablespoon minced, peeled, fresh gingerroot
1 tablespoon diced onion
1/2 cup light soy sauce
1/2 cup vegetable stock
1 tablespoon cornstarch, mixed with 2 tablespoons water

Place olive oil, ginger, and onion in a heavy-bottomed pan. Sauté gently until the onion is translucent. Add soy sauce and vegetable stock. Cook over medium-high heat until liquid is reduced by one-third. Whisk in cornstarch and water mixture to thicken slightly; set aside.

Tempura
1 box tempura batter mix
5 cups vegetable or peanut oil, for frying
1 packet glass noodles
4 soft-shell crabs
Cornstarch
1 lemon, quartered
1 green onion, cut into 2 -inch -long pieces and fanned at the top, for garnish (optional)

Prepare tempura batter according to package directions. Let stand for a few minutes. Heat oil to 350°F in a deep-fat fryer or 3-quart, heavy-bottomed saucepan. Pull the glass noodles apart. Place into deep fat fryer for 4 -5 seconds, or until the noodles float back up to the top. Remove noodles with slotted spoon and place on paper towels to drain.
Coat the soft-shell crabs with the cornstarch and shake off the excess. Dip the crabs into the batter and shake off the excess. Place crabs into deep-fat fryer and cook until golden and the crabs float on the surface of the oil. Place on paper towels to drain.
Put noodles and crabs on four plates; garnish with lemon and green onion. Serve with sauce.
Cook's notes: When soft-shell crabs are in season, this decadent, deep-fried version is on the menu on the DCL. Though the shell is soft and edible, there are parts of the soft-shell crab that should be removed before cooking. Ask your seafood market to prepare the crabs for you by removing inedible parts.
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Last edited by Tatania; 04-14-2008 at 04:28 AM.
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Old 04-14-2008, 04:54 PM   #2054
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Brochette of Kefta (patties served with Shermula Sauce)

From Samad Benzari, Executive Chef OF Restaurant Marrakesh


Brochette of Kefta (patties served with Shermula Sauce)



Ingredients:

1 Lb. ground beef

1 Medium finely chopped onion

½ Bunch chopped coriander

½ Bunch chopped parsley

1 Tsp. salt

1 Tsp. white pepper

1 Tbsp. cumin

1 Tbsp. paprika



Method:

Combine ingredients. Form into patties and grill.
Serve with Shermula Sauce.



Serves 4





Shermula Sauce



Ingredients:

½ Cup tomato sauce

½ Chopped Onion

1 Diced tomato

½ Tbsp. garlic

½ Tbsp. cumin

½ Tbsp. salt

½ Tbsp. white pepper

½ Bunch chopped parsley

1 Bunch coriander

2 Oz. olive oil



Method:

Combine above ingredients, bring to a boil and
reduce sauce until it reaches desired thickness.
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Old 04-15-2008, 01:06 PM   #2055
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Vegetable Couscous

From Samad Benzari, Executive Chef OF Restaurant Marrakesh

Vegetable Couscous

Restaurant Marrakesh

Morocco Pavilion, Epcot



Yield: 4 servings





Ingredients:



1 pound carrots

½ pound turnips

½ pound cabbage

½ pound zucchini

½ pound tomatoes

1 ½ ounces chick peas (garbanzo) pre-cooked

1 ounce onion, chopped

1 small bunch parsley, chopped

1 small bunch cilantro, chopped

1 teaspoon ginger

4 tablespoons oil

1 to 2 drops yellow food coloring

pinch of saffron

1 teaspoon tomato paste

salt and pepper to taste

1 gallon water

1 12 ounce box of couscous (available in grocery
stores)



Method of Preparation:



In a large pot bring the 1 gallon water to a boil,
add chopped onion,

oil, saffron, yellow food coloring, parsley,
cilantro, tomato paste,

and salt and pepper. Bring water back to a boil.
Then start adding vegetables as follow:



Add the carrots, boil 5 minutes; add the turnips,
boil for 5 minutes; add the cabbage, boil for 5 minutes;
add the zucchini and boil for 20 minutes, or as needed for
vegetables to cook.



To cook couscous semolina, follow instructions on
box.



To Serve:



Place couscous semolina on plate and cover with
vegetables and

cooking liquid.





You can also add either chicken or lamb to this dish. If you are adding
chicken or lamb, put the chicken or lamb in the boiling water with the
onion, oil, saffron, yellow food coloring, parsley, cilantro, tomato paste,
salt and pepper and boil for one hour, then add the vegetables and cook for
another one half-hour, or as needed for vegetables to cook.
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