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Old 08-08-2008, 12:20 PM   #2356
piratesmate
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I'm adding a few recipes from Epcot restaurants today.

Asian Shrimp Cocktail Plate
from Le Cellier, Epcot
Yield: 6 servings

1 medium peeled carrot, julienned
½ red onion, julienned
½ c julienned napa cabbage
½ red bell pepper, julienned
1 tsp freshly chopped cilantro, plus 6 whole stems for garnish
1½ lb poached shrimp (see note)
¼ c horseradish chili sauce (see note)
3 Tbl wasabi dressing (see note)
Kosher salt to taste
Finely ground black pepper to taste
6 (16-ounce) Asian style to-go boxes

1. Combine carrots, onions, cabbage, bell pepper, chopped cilantro, salt, pepper and 3 tablespoons wasabi dressing in a bowl. Toss until all vegetables are coated with dressing.

2. Mix shrimp and half of horseradish chili sauce.

3. Divide wasabi slaw among boxes. Lean boxes on sides onto plates. Divide shrimp to place over slaw. Spoon remaining chili sauce on plates. Drape box with a whole cilantro stem.

Wasabi dressing

1 Tbl sugar
¼ c rice-wine vinegar
1½ Tbl dry wasabi powder
2/3 c mayonnaise
to taste salt & pepper

Dissolve sugar in rice-wine vinegar. Mix in dry wasabi powder until mixture becomes a thick paste. Whisk in mayonnaise until smooth. There should be no lumps. Season with salt and pepper.

Horseradish chili sauce

2/3 c cold ketchup
1 tsp prepared horseradish
4 drops Tabasco
4 drops Worcestershire
¼ lemon, juice only
to taste salt & pepper
2/3 c Asian Chili Sauce

Mix cold ketchup, prepared horseradish, Tabasco, 4 drops Worcestershire and lemon juice. Season with salt & pepper. Mix 2/3 cup of ketchup mixture with 2/3 cup Asian chili sauce. Season with salt & pepper.

Poached shrimp

1 gal water
2 Tbl Kosher salt
2 Tbl Tabasco
2 lemons, juice only
1 tsp crushed red pepper flakes
1 tsp black peppercorns
1½ lb shrimp, 48-52 count

Mix water, Kosher salt, Tabasco and lemon juice in pot. Place crushed red pepper flakes and black peppercorns in coffee filter. Tie with string to secure. Add to water. Boil. Add peeled, deveined (tail-off) shrimp. Cook 5-7 minutes or until shrimp turn pink and curl tightly. Remove shrimp. Chill in freezer until cold. Refrigerate until ready to serve.

<Source> Orlando Sentinel

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ASIAN SLAW AND VINAIGRETTE
Mitsukoshi Restaurant, Japan

1 c Edible-pod pea slivers
1 c Carrots, shredded
2 c Finely cut shreds cabbage
½ c Fine slivers fresh ginger
1½ Tbl Oriental sesame oil
¼ c Reduced-sodium soy sauce
1½ Tbl Rice vinegar
1½ Tbl Mirin (sweet sake)
1½ Tbl Sugar
1½ Tbl Lime juice
1 Small garlic clove, minced

In a bowl, mix peas, carrots and cabbage. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.

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Beef Barley Soup
from Le Cellier
servings: 8

2/3 lb onion - diced medium
2/3 lb celery - diced medium
5 1/3 oz carrot - diced medium
5 1/3 oz leeks - sliced 1/2 " thick
2 2/3 oz butter
2 oz roasted garlic puree
1 1/3 qt beef stock, broth or low sodium bouillon
1 lb Prime rib chunks - medium dice
1/3 oz kosher salt
1/3 oz black pepper
2 tsp dried oregano
2 tsp dried basil
1/3 tsp crushed red pepper
5 1/3 oz precooked barley
2 fl oz red wine

In a large sauce pot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sauté until tender, about 6 to 7 minutes over medium heat. Add the red wine and scrape the bottom of the pot, and reduce the wine by ¾. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1½ hours or until the flavors have blended together. Add the pre-cooked barley.

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Black Forest Cake
Biergarten, Germany

Cake
5 eggs
¼ tsp baking powder
3 egg yolks
¼ tsp baking soda
2/3 c sugar
1½ tsp pure vanilla extract
¾ c cake flour, sifted
6 Tbl cocoa, unsweetened (use a Dutch brand if possible, e.g. Droste)

Preheat oven to 350F. Grease 3 8-inch round cake pans and line bottoms with waxed paper. In a medium sized mixing bowl, combine eggs, egg yolks, and sugar. Beat until thick and light. Sift together flour, cocoa, baking powder, and baking soda. Gradually fold flour mixture into egg mixture. Add vanilla extract last and pour batter into 3 cake pans. Bake for 18 to 20 minutes, or until tops spring back when pressed lightly with your finger. Cool on wire rack for 10 minutes before removing from pan.

Syrup

1/3 c water
3 Tbl kirsch (cherry liqueur)
½ c sugar

Combine water and sugar in a small saucepan and bring it to a boil. Remove mixture immediately and let cool. Stir in kirsch.

Filling & Frosting

1¼ c cherry pie filling
2½ c heavy whipping cream, whipped
3 Tbl kirsch
340 g dark chocolate, shaved

Mix together cherry pie filling and kirsch. Put 1 layer of cake on a flat plate. Brush top of first layer with syrup. Spread a layer of cherry mixture over syrup, spreading evenly. Add second layer of cake and spread with more syrup. Add another layer of cherry mixture, then a layer of whipped cream on top of that. Top with third layer of cake and brush with any remaining syrup. Frost top of cake with a thick layer of whipped cream, leaving sides exposed to show layers, and decorate with additional cherries. Sprinkle entire cake with shaved chocolate and refrigerate for 1 hour.

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Blueberry Muffins
The Land, Epcot
Makes 12

¾ c bread flour
¾ c cake flour
½ c sugar
¾ tsp salt
2 Tbl dry milk powder*
3 tsp baking powder
¼ c shortening
½ c water*
2 egg whites
½ c blueberries, fresh or frozen

Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.

Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.

Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned.

*Can use liquid milk instead of milk powder and water, if desired. They can be topped with sugar crystals, found in gourmet food shops.

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Braised Napa Cabbage
Coral Reef Restaurant, Epcot

3 slices bacon minced
2 purple shallots minced
1 tsp white vinegar
8 c napa cabbage shredded ,
salt , pepper, sugar
Sauté minced bacon in a large hot skillet until crispy, Add Shallots and continue cooking until transparent. Deglaze pan with white vinegar, and add shredded cabbage. Reduce heat and cook until just tender ( approx 15 minutes) Season with salt and pepper to taste and add sugar if cabbage is at all bitter.

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Butterfinger Cheesecake
Epcot Catering

1 lb cream cheese
1 c powdered sugar
¼ c sour cream
3 eggs
¼ c caramel
¼ c chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
<Source> Food Network: “This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.”

= = = = = = = = = = =
Butterscotch Bread Pudding
from Le Cellier Steakhouse, Epcot
Yield: 12 servings

1 1/16 lb Texas Toast
¾ lb milk
1 1/8 lb eggs
¼ lb condensed milk, sweetened
1 ½ fl oz orange juice
1/8 oz salt
1/8 oz nutmeg
¾ oz fresh vanilla

Cut Bread into cubes. Mix wet ingredients & spices together. Soak bread in wet mixture for about 1 hour. Fill ramekins ½ full with bread mixture.
Place butterscotch candy in center & fill up with more bread. Bake for 20-25 min. at 285.

Butterscotch Candy
Yield: 20 servings

¼ lb butterscotch chips
¼ lb white chocolate chips
2 fl oz heavy cream

Melt white chocolate & butterscotch chips in a microwave. 1 min. to start then 10 seconds at a time until smooth. Heat cream just to boiling. Add to chocolate & chips. Mix well. Place in a small baking dish lined with plastic wrap. Cool & cut into cubes about .75 ounces each.

Indexes updated through this post.
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Last edited by piratesmate; 08-08-2008 at 04:40 PM.
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Old 08-09-2008, 06:34 PM   #2357
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I'm copying this request into our thread to keep all requests together.

Quote:
Originally Posted by andyman View Post
Hey everyone! I really, really want the recipe for the mini lemon tarts from the concierge lounge at the Grand Floridian Resort. I love those things and I really want to make them, so if you have the recipe please let me know. Thanks!
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Old 08-11-2008, 09:13 AM   #2358
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4 recipe requests from Crystal Palace, Boma, and Wolfgang, and Boardwalk hotel

Boma - Butternut Squash soup

Crystal Palace - not sure the name, but it was a penne pasta with chicken, mushrooms in a alfredo like sauce

Wolfgang - their butternut squash soup

Boardwalk Hotel - One of their restaurants makes a very very good creamy beer cheese soup.

Any of this would be much appreciated.
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Old 08-11-2008, 09:43 AM   #2359
piratesmate
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First, let me you to The DIS! It's always nice to "see new faces." There are lots of great Disney recipes here.

Quote:
Originally Posted by hepkat17 View Post
Boma - Butternut Squash soup

Crystal Palace - not sure the name, but it was a penne pasta with chicken, mushrooms in a alfredo like sauce

Wolfgang - their butternut squash soup

Boardwalk Hotel - One of their restaurants makes a very very good creamy beer cheese soup.

Any of this would be much appreciated.
We can help with most of these right off. There is an index for this thread "stuck" to the top of this forum: http://www.disboards.com/showthread.php?t=1777635 - in case you need to look for any others.

Boma Butternut Squash Soup - There are 2 versions posted: page 22 & the Fall version on page 136

Crystal Palace pasta dish - Maybe you mean their Wild Mushroom Bacon Pasta with Basil Asiago Cream Sauce? That recipe can be found on page 90.

Wolfgang Puck Café Butternut Squash Soup - That was posted on page 22.

Boardwalk's Big River Grille - Someone posted a clone/copycat/similar recipe for the Bailey's Beer Cheese Soup on page 26. So far, no one has been able to get the original recipe, which is why a clone is posted.

If you want to request a recipe directly from WDW, there are some links & tips for doing so in the index thread (link above) - in post #4.
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Old 08-11-2008, 10:47 AM   #2360
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Hi everyone, been MIA for way to long. Wow over 1000 recipes!!! I received my Summer DVC mag and for this seasons recipe they have Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage from the Flying Fish. It is very long and has many ingredients so b/f posting just want to make sure there is interest in it being posted. Let me know
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Old 08-11-2008, 11:00 AM   #2361
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Quote:
Originally Posted by disney54us View Post
Hi everyone, been MIA for way to long. Wow over 1000 recipes!!! I received my Summer DVC mag and for this seasons recipe they have Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage from the Flying Fish. It is very long and has many ingredients so b/f posting just want to make sure there is interest in it being posted. Let me know
I'm vacationing in Hilton Head right now but would love to have this recipe because we have a kitchen and I could try it.
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Old 08-11-2008, 11:30 AM   #2362
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Wow have a great time in Hilton head. From reading some of the pages I missed you have been so many places this Summer.
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Old 08-11-2008, 11:34 AM   #2363
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While browsing the Web this morning I came across a bunch of Disney recipes I didn't have & that weren't posted here. Here are the bar recipes I found:

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Haole's Passion
Polynesian Village Resort

2½ oz light rum
2 oz chilled papaya juice
1 oz chilled pineapple juice
¾ oz chilled lime juice
Crushed ice, if desired

Mix rum with juices. Serve in an 8 oz beer glass with crushed ice, if desired

<Source> Cooking with Mickey around Our World 1986

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Hawaiian Sunset
Polynesian Village Resort

3½ oz pineapple wine
½ oz grenadine
2 oz orange juice
½ oz mai tai rum
½ oz crème de banana
4¾ oz lemon bar mix
crushed ice
orange slices
maraschino cherries
straws

Blend pineapple wine with grenadine, orange juice, rum, crème de banana and lemon mix. Pour into 2 8 oz footed glasses. Fill with crushed ice. Garnish each with an orange slice and a cherry. Serve with straws.

<Source> Cooking with Mickey around Our World 1986

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LEI LANI VOLCANO
Polynesian Village Resort

1 fresh coconut
2½ oz light coconut rum
3 oz chilled guava juice
1½ oz chilled pineapple juice
¾ oz chilled lime juice
¼ oz rock candy syrup
orange slice
maraschino cherry
straw

Cut a small piece off bottom of coconut to provide a flat surface. Cut off top of coconut 1½ to 2 inches down from top. Drain off liquid. Mix rum with fruit juices and syrup. Pour into coconut. Garnish with orange and cherry flag made by pinning cherry into center of orange with a toothpick. Serve with a straw.

<Source> Cooking with Mickey around Our World 1986

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Mai Tai
Polynesian Village Resort

1 scoop (½ cup) cracked ice
1½ oz lime juice
1½ oz lemonhart mai tai rum
3 oz mai tai mix
9 oz water
lime wedge
pineapple spear
cherry

Combine ice, lime juice, rum, mai tai mix and water. Pour into a large glass and garnish with lime wedge, pineapple spear and cherry.

<Source> Cooking with Mickey around Our World 1986

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Gin Fizz
Rose & Crown Pub & Dining Room

¾ oz gin
4 oz lemon bar mix
ice cubes
1 split chilled champagne

Mix gin and lemon bar mix with ice cubes. Strain into a 10 oz glass and add chilled champagne.
NOTE: Lemon bar mix can be purchased at your liquor store

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Matsu
Mitsukoshi Restaurant, Japan

½ oz gin
1 oz melon liqueur
2 oz pineapple juice
1 oz lemon bar mix
4 oz crushed ice
straw

Mix all ingredients in a blender until frothy. Serve in a tall glass with a straw.

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Melon Colada
Polynesian Revue

¾ oz melon liqueur
1¼ oz light rum
5 oz pineapple juice
3 oz cream of coconut
crushed ice
pineapple wedge or melon ball
straw

Blend melon liqueur and rum with pineapple juice and cream of coconut. Pour over crushed ice in a 16 oz glass. Garnish with a pineapple wedge or melon ball. Serve with a straw.

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Navy Grog
Polynesian Village Resort

1 scoop (½ cup) cracked ice
½ oz grapefruit juice
½ oz lime juice
1 bar spoon honey
1¼ oz amber rum
½ oz Lemonhart 151 rum or other dark rum
1 dash Angostura bitters
½ oz club soda
jumbo straw

Blend and pour in 14 oz lowball glass. Fill with cracked ice and serve with a jumbo straw.

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Scorpion
Polynesian Village Specialty

1¼ oz lemon sour mix
1¼ oz orange juice
½ oz Orgeat syrup
1½ oz silver rum
cubed ice
Gardenia
Blend and pour into scorpion bowl. Fill with cubed ice. Garnish with gardenia.

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Spanish Coffee
Village Restaurant

½ oz brandy
1½ oz Kahlua
5 oz hot coffee
whipped cream
cherry
Mix brandy, Kahlua and coffee and pour into an Irish coffee mug. Top with whipped cream and a cherry.

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Strawberry Daiquiri
Barefoot Bar, Polynesian Village Resort

1½ oz dark rum
2½ oz lemon bar mix
½ oz strawberry syrup
2 scoops crushed ice
fresh strawberry with stem
straws

Blend all ingredients with crushed ice until stiff, about 1 minute. Serve in a large cocktail glass. Garnish with a strawberry and serve with straws.

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Strawberry Margarita
Cap'n Jack's Oyster Bar; also Coconino Cove, Contemporary Resort

1 c strawberries, fresh or frozen
1 oz tequila
1 oz strawberry tequila
2 oz lime juice
crushed ice
salt
lime slice
straws

Mix strawberries, tequilas and lime juice in a blender with 4 ounces crushed ice. Blend thoroughly, adding more ice until mixture is thick. Pour into glass rimmed with course salt. Garnish with lime slice. Serve with straws
NOTE: Dip rim of glass in lemon juice and then in course salt.

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Chi Chi
Polynesian Village Resort

½ Cup Ice
1½ Ounces Silver Rum
¾ Ounce Coconut Cream
2½ Ounces Pineapple Juice
Pineapple Spear
Maraschino Cherries
Jumbo Straw

Blend ice with rum, coconut cream and pineapple juice. Pour into a
hurricane glass (or tall glass) without straining. Add additional ice to
fill glass. Garnish with a spear of fresh pineapple and a cherry. Serve
with a straw.
<Source> Cooking with Mickey Around the World, 1986

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French 75
Top of the World, Contemporary Resort

¾ Cup Crushed Ice
1¼ Ounces Gin
2 Ounces Sour Mix
Rock Candy Syrup -- to taste
2½ Ounces Champagne

Put crushed ice in an 8-oz beer glass. Add gin, sour mix and a little rock
candy syrup. Stir with bar swizzle stick to blend. Top with champagne.

<Source> Cooking with Mickey around Our World 1986
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Old 08-11-2008, 01:19 PM   #2364
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Recipe: Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage
Prepare this popular dish from Chef Tim Keatin of the Flying Fish Cafe at Disney's BoardWalk Resort

Recipe serves four

ARTICHOKE-FENNEL NAGE INGREDIENTS:
4 - large artichokes
1/2 sliced fennel bulb
Juice of one lemon
2 garlic cloves, split then smashed with back of knife
2 Roma tomatoes, cut in 1/8ths
1/2 teaspoon fennel seeds, toasted and crushed
1 small onion, sliced
2 leeks (white and half of green part), sliced
4 cups dry white wine
2 cups water (plus extra to soak artichokes in step 1)
1 teaspoon salt

Steps:
1. Peel artichokes down to choke, removing leaves and trimming away the fuzzy choke. (If thats to big a pain, just use canned artichoke hearts with their liquid.) Place peeled, cleaned artichokes in water with lemon juice and a teaspoon of salt (to stop discoloration).
2. In a large saucepan, heat olive oil over medium-high heat.
3. Add onions and sweat for 3-4 minutes, stirring constantly.
4. Add leeks, artichokes, fennel, garlic, tomatoes and fennel seeds, and
continue to sweat 4-5 minutes.
5. Add white wine and enough water to just cover the top of the mixture.
6. Bring to a boil over medium heat, then reduce heat and continue to cook
for 30 minutes.
7. Strain through a fine mesh strainer and heat to reduce by one quarter.
Set aside.

TOMATO CONFIT INGREDIENTS:
6 large Roma tomatoes, peeled
1 oz. picked fresh thyme
6 gloves of garlic, finely diced
4 oz. extra virgin olive oil
Sea salt and fresh ground pepper to taste.

Steps:
1. Preheat oven to 400 degrees.
2. Split peeled tomatoes in half (tip: to peel, cut a small cross-hatch slit in
bottom of each tomato and immerse in boiling water for 30-40s seconds,
the immerse in ice water and peel away skin), cut side down, in a flat
saute pan. Sprinkle tomatoes with chopped thyme and garlic, and season
with salt and pepper. Coat with olive oil and place pan in preheated oven
to roast until tomatoes begin to soften (usually 6-8 minutes).
3. Remove and set aside. (Here's another tip: save the remaining liquid
vegetable. from the confit process and use it to toss with your favorite
pasta or vegetable.

SNAPPER INGREDIENTS:
4 six-pz Gulf red snapper filets
3 oz. extra virgin olive oil
12 halves of tomato confit
2 zucchini (sliced on a bias)
2 oz. julienne fennel bulb
2 oz. julienne roasted and peeled red peppers
1 oz. leeds (white part only, bias cut)
8 oz. artichoke-fennel nage
1/2 oz. basil infused olive oil
2 tablespoons fresh ground pepper
2 tablespoons kosher salt
2 tablespoons fines herbs*
*Typically a pre-mixed blend of chopped aromatic herbs, such as parsley, chervil, tarragon and chives.

Steps:

1. Season fish with a bit of wxtra virgin olive oil, fresh ground pepper,
kosher salt and fine herbs.
2. Saute fish, beginning with skin side down, pressing down firmly with a
spatula for the first 10 seconds to prevent curling.
3. Once skin is cooked crisp, turn and cook other side for about 20 seconds.
4. Transfer fish to a 350 degree oven and roast for 4-6 minutes until firm to
touch.
5. While the fish is roasting, blanch zucchini in salt water
(blanching involves boiling vegetables briefly and then chilling them in ice
water before reheating) and then saute in 1/2 oz. of extra virgin olive oil.
Season to taste.
6. Fan zucchini around plate and top with three confit tomato halves.
7. Saute fennel in 1 oz. extra virgin olive oil over medium heat for 4-5
minutes until translucent. Add leeks and continue to cook for 1-2
minutes. Add roasted pepper and mix thoroughly. Season with salt and
pepper
8. Place this fennel mixture in center of plate between tomatoes and
zucchini.
9. Top with roasted fish and ladle nage over top. To finish, sprinkle basil
chiffonade arownd plate and drizzle with basil-infused olive oil.
10. Enjoy!

From The Disney Files Summer 2008
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Old 08-11-2008, 02:28 PM   #2365
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Here are a few of the others I found:

= = = = = = = = =
Wild Mushroom Risotto
Wolfgang Puck Cafe, Downtown Disney
Yield: Serves 8

½ c peanut oil
1 medium onion, minced fine
1 large clove garlic, minced
2 c arborio rice
1 c dry white wine
7 c chicken stock, heated
3 Tbl olive oil
½ lb wild mushrooms, stems reserved
salt
¼ tomato, chopped
4 Tbl unsalted butter, chilled and cut
½ c grated Parmesan
1 large pinch chopped Italian parsley
freshly ground pepper

In medium size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add rice and continue to stir, using wooden spoon, and coating rice with oil and onion. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed. Meanwhile, in medium skillet, heat olive oil.

Cut mushrooms into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups stock into rice, turn flame to high, and stir in pinch of salt and tomatoes. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as needed. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and ¼ cup Parmesan until completely dissolved. Stir in the parsley and season with salt and pepper to taste.

Divide among 4 heated plates and serve immediately. Pass remaining Parmesan.

= = = = = = = = =
Bongos Ropa Vieja
Bongo's, Downtown Disney

2 Tbl olive oil
1 onion, julienned
1 green pepper, julienned
1 red pepper, julienned
1½ lb sliced flank steak
1 ripe tomato
1 bay leaf
1 tsp ground cumin
1 tsp garlic powder
1 Tbl dried oregano
White rice, for serving
Black beans, for serving
Fried plantains, for serving

In a large skillet, heat olive oil over medium heat. Add onion and peppers and saute until translucent. Add steak, tomato, bay leaf, cumin, garlic, and oregano. Stir to combine and cook for 25 minutes.
Serve with white rice, black beans, and sweet fried plantains.

<Source> The Food Network: "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."

= = = = = = = = =
Kahlua Mousse
Ghirardelli, Downtown Disney
Serves 6

2 oz Kahlua
½ c sugar
1 Tbl fine instant coffee (your choice)
2 Tbl ground Ghirardelli chocolate
2 c whipping cream

Chill a bowl and a beater. Put all ingredients into the chilled bowl and whip until stiff. Spoon into dessert glasses or put the mixture into a pastry bag and pipe it into the glasses. Serve topped with whipped cream and a liberal sprinkle of grated chocolate or if you're feeling extravagant, garnish with a piece of chocolate lace as shown or grated chocolate.

= = = = = = = = =
Tavern Lemon Sherbet Punch
Liberty Tree Tavern

juice from 4 lemons
2 quarts lemon sherbert
2 quarts club soda
ice
fresh strawberries
straws

Blend lemon juice, sherbet and club soda thoroughly. Serve at once over ice in stemmed glasses, garnished with a fresh strawberry and with a straw. Makes 1 gallon or 25 - 5oz servings.

= = = = = = = = =
Sangria Flan
2003 Food & Wine Festival – Spain
Yield: 6 Servings

Flan

2½ c heavy whipping cream
¼ c granulated sugar
5 egg yolks

Topping

½ c red wine
½ c orange juice
1 Tbl lemon juice
12 oz apricot jam

1. Flan: Heat the cream and sugar over a double boiler until the sugar dissolves and reaches a temperature of 100ºF, stirring constantly. Place the egg yolks into a medium mixing bowl. Slowly mix in the cream in 1/3 increments until the mixture is completely blended.
2. In a flat bottom baking dish, place 6 custard cups and fill the baking dish with water until the level reaches halfway up the custard cups. Evenly portion the flan mixture between the 6 custard cups.
3. Place into a 350ºF oven for 1½ hours. Cool overnight. Top with sangria topping (below) before serving.
4. Sangria Flan Topping: Mix red wine, orange juice, lemon juice and apricot jam until smooth.

= = = = = = = = =
Tomato Onion and Herb Salad
Mama Melrose's

4 fresh, vine-ripened tomatoes, sliced
½ medium red onion, thinly sliced
¼ c chopped fresh basil
1/8 c chopped fresh sage
1/8 c chopped fresh mint
1/3 c extra-virgin olive oil
3 Tbl balsamic vinegar
Salt and pepper to taste

Mix all the ingredients thoroughly. Serve chilled.

= = = = = = = = =
Lo Mein Chili
Coral Isle Café, Polynesian Resort
2 servings

1/3 lb ground beef
¼ c onions, diced
1 Tbl garlic powder
2 tsp salt
1 tsp cayenne pepper
1 dash Tabasco sauce
2 tsp chili powder
2 tsp cumin
1 c tomatoes, diced
1 Tbl tomato paste
¼ c water
2 c lo mein noodles, cooked
¼ c scallions, sliced
¼ c cheddar cheese, shredded

1. Brown ground beef in a 10-inch skillet for about 10 minutes. Drain any excess fat.
2. Add diced onions and spices.
3. Sauté for 3 to 5 minutes and add diced tomatoes, tomato paste and water.
4. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally.
5. To serve, place 1 cup of cooked lo mein noodles in a bowl. Top with half the chili and garnish top with sliced scallions and grated cheese.

<Source> Cooking with Mickey Volume II

= = = = = = = = =
Chocolate Chip Crumb Cakes
Chef Andreas Born, Disney's Boardwalk Bakery

1½ Tbl + 2 tsp sifted cake flour
1 c cornstarch
½ tsp baking powder
1½ c granulated sugar
1¼ c butter at room temp (2½ sticks)
1¼ tsp pure vanilla extract
½ tsp lemon extract
4 large eggs
1 c semi-sweet chocolate chips

1. Preheat oven to 350°F. Lightly grease and flour three 3" x 5" mini loaf pans.
2. In a medium bowl combine 1 cup plus 2 teaspoons of the cake flour with the cornstarch and baking powder.
3. In a medium bowl, using and electric mixer beat 1 cup sugar and 1 cup plus 2 table spoons of the butter, ½ teaspoon vanilla, and the lemon extract for about 5 minutes or until light and creamy. Add the eggs one at a time, beating well after each addition and adding 2 to 3 tablespoons of the flour mixture with the last egg; the mixture may seem curdled. Beat for 3 or 4 minutes or until creamy again.
4. With a rubber spatula, fold in the remaining flour mixture until thoroughly incorporated. Stir in the chocolate chips.
5. In a small bowl, with a fork mix together the remaining ¼ sugar, 2 tablespoons butter and ¾ teaspoons vanilla. Add the remaining ½ cup flour and mix until crumbly.
6. Fill the prepared loaf pans with the crumb cake batter and sprinkle the crumb mixture over the top
7. Bake the crumb cake for 35 to 40 minutes or until the middle of the cake springs back when touched lightly or a wooden toothpick inserted in the center comes out clean.

= = = = = = = = =
Blue Cheese Patties
Gulf Coast Room, The Contemporary

3 slices white bread, Fresh
6 oz bleu cheese, room temperature
6 oz cream cheese, room temperature
1/3 c flour
2 eggs, beaten
2 Tbl milk
Butter

Process bread slices in a food processors or a blender to make fine
crumbs. Place in a pie pan. In a food processor using steel blade, process
half blue cheese and half cream cheese until well blended. Transfer to a
bowl and process remaining cheese. Add to cheese in bowl. Mix and shape
into 12 small balls. Flatten to form patties. Dip patties in flour, then
in eggs mixed with milk and lastly in bread crumbs. Brown on both sides in
butter in skillet, 3 to 4 minutes.
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Old 08-11-2008, 02:32 PM   #2366
hepkat17
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Posts: 9

Quote:
Originally Posted by piratesmate View Post
First, let me you to The DIS! It's always nice to "see new faces." There are lots of great Disney recipes here.

Boardwalk's Big River Grille - Someone posted a clone/copycat/similar recipe for the Bailey's Beer Cheese Soup on page 26. So far, no one has been able to get the original recipe, which is why a clone is posted.

.
Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

I had the original recipe for that Beer Cheese soup but lost it. I'm gonna get it again in about 2 weeks then. I had to ask the chef and he came out and told me, they don't have it written anywhere.
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Old 08-11-2008, 02:51 PM   #2367
piratesmate
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Quote:
Originally Posted by hepkat17 View Post
Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

I had the original recipe for that Beer Cheese soup but lost it. I'm gonna get it again in about 2 weeks then. I had to ask the chef and he came out and told me, they don't have it written anywhere.
Hmmm....that's interesting. I just went back & checked the original posting & there's no chicken in it. However, the name of the dish on the menu is "Wild Mushroom and Chicken Pasta with Basil Asiago Cream Sauce." Maybe you could poke your head in & ask while you're there in 2 weeks? Or you could just try adding some diced chicken with the diced bacon?

If you get the Beer Cheese Soup (and/or an answer about the Chicken Pasta) please come back & share with us!
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Old 08-11-2008, 03:00 PM   #2368
hepkat17
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Join Date: Aug 2008
Posts: 9

Here are some GREAT recipes that I didn't see on the index you all may like.

CHICKEN CORN CHOWDER - from BOMA - VERY VERY GOOD


Yield: 8 servings
Ingredients:


2 each Chicken Breast, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 each Chicken Bouillon Cube

Preparation Time: 2 hours

Method:

Bring chicken stock to a boil.
Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.
Add parsley and hot sauce, simmer for five minutes.
Serve hot.


I'm guessing the

BANANA BREAD PUDDING version 1 I saw might have been a condensed version of this, but this is the original I got directly from them. It's the size they originally served it in, will be a big hit at parties.

BANANA BREAD PUDDING(original) - BOMA
Yield: 12 servings

Ingredients:


1 quart Milk
19 ounces Sugar
1 quart Heavy Cream
27 ounces Fresh Eggs
1/3 ounce Cinnamon
4 ounces Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced



Method:

Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
Mix custard mix except for butter.
Soak the bread pieces with the custard.
Slice bananas and incorporate into the pudding.
Place butter chunks on top of bread pudding.
Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.










VANILLA SAUCE - BOMA



Ingredients:


24 ounces Heavy Cream
12 ounces Milk
¼ ounce Vanilla Extract
4 ½ ounces Sugar
1 ounce Cornstarch
6 each Egg Yolks



Method:

Heat up milk, vanilla, and heavy cream.

Dissolve cornstarch with egg yolks. Add sugar.

Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

Turn off the heat and stir continuously until well combined and thickened.

Transfer the sauce into a bowl and set over an ice bath to cool.


FLANK STEAK MARINADE - BOMA


Yield: 1 5/8 cups

Ingredients:


1/16 quart Ginger
1/16 quart Garlic
1/16 quart Sugar
1/16 cup Cardamom, ground
1/8 cup Coriander, ground
1/16 cup Turmeric, ground
1/8 cup Thyme
1/16 cup Crushed Pepper
1/16 gallon Worcestershire Sauce
1/16 gallon Soy Sauce, low sodium
1/16 quart Balsamic Vinegar
1/8 quart Malt Vinegar
1/16 quart Safflower Oil
1/8 quart Olive Oil
1 each Flank Steak



Method:

Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.

Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.


Note: This marinade can be made up to three days in advance and stored in a refrigerator.
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Old 08-11-2008, 03:02 PM   #2369
hepkat17
Earning My Ears
 
Join Date: Aug 2008
Posts: 9

Quote:
Originally Posted by piratesmate View Post
Hmmm....that's interesting. I just went back & checked the original posting & there's no chicken in it. However, the name of the dish on the menu is "Wild Mushroom and Chicken Pasta with Basil Asiago Cream Sauce." Maybe you could poke your head in & ask while you're there in 2 weeks? Or you could just try adding some diced chicken with the diced bacon?

If you get the Beer Cheese Soup (and/or an answer about the Chicken Pasta) please come back & share with us!
Yes that's def it, I'm gonna try to get the Chicken version if I get into Magic Kingdom. I'm def gonna stop at Boardwalk to get the Beer Cheese Soup.
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Old 08-12-2008, 12:38 AM   #2370
Tatania
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Posts: 1,127

Quote:
Originally Posted by disney54us View Post
Recipe: Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage
Prepare this popular dish from Chef Tim Keatin of the Flying Fish Cafe at Disney's BoardWalk Resort
Thanks SO much for this. How often does the magazine come out and are there new recipes in every issue?
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