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Old 01-23-2008, 03:09 PM   #1066
Tatania
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Quote:
Originally Posted by disney54us View Post
Hi, this is a great thread, except it makes me very hungry. I use to have the recipe from Olivia's for there Shrimp & Artichoke dip. When we moved, I must have misplaced it. I have posted on the DVC boards hoping that someone over there would maybe have it and have received no replies. One of the threads that I go on regularly gave me the link to this one. I saw the dip from the SciFi, but that's not it. They had this on there menu for years, when we were there in Oct. of 06, new chef had taken it off the menu. It was served in a shallow baking dish w/ tomato basil 'chips' which were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips. If anyone has come across this recipe, I would love to have it again. Thanks.
The recipe isn't published in any of the 4 "Disney Cookbooks" but I'm wondering if it was in the "Olivia's Kitchen" cookbook apparently put out by the restuarant itself. Here are some selections from that cookbook but no dip:

http://disneyrecipes.homestead.com/okwrecipes.html

However, maybe someone still has the cookbook.
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Old 01-23-2008, 05:37 PM   #1067
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Mashed Sweet Potato Le Cellier

Hi fellow Dis Recipe fans,

Good news from le Cellier today as Chef Albert Riviello has sent me 8 recipes. All except the sweet potato puree are in .xls format so will take a while to transcribe. He also says:

"The stir fry beef tips have been off of our menu for quite a while now and the only item that I could find was the sauce that we used for it which I have attached."

Mashed Sweet Potato
Le Cellier, courtesy of Albert Riviello, Sous Chef
Serving Size: 8 portions

1 pounds Idaho potato (peeled)
1 Pound sweet potato(peeled)
1/8 quart Unsalted butter
1 cup Cream Cheese
1-cup milk (warmed)
1-tablespoon kosher salt
Black Pepper to taste



Boil or Steam potatoes until tender. Using a Food mill or mixer, incorporate all ingredients together and adjust seasonings as necessary.
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Old 01-23-2008, 06:15 PM   #1068
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Does anyone have the recipes for the Oak-Grilled Filet and the Zebratini from Jiko? Thanks!
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Old 01-23-2008, 06:20 PM   #1069
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Quote:
Originally Posted by disney54us View Post
Olivia's: Shrimp & Artichoke Dip
Glad you are enjoying the Recipe Thread, disney54us! I have added your request to the list of Requested Recipes. If I or another Diser comes across the recipe and posts it, I will let you know! And thanks for the "recipe" on how to make Tomato Basil Chips!
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Old 01-23-2008, 06:37 PM   #1070
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Quote:
Originally Posted by Tatania View Post
The recipe isn't published in any of the 4 "Disney Cookbooks" but I'm wondering if it was in the "Olivia's Kitchen" cookbook apparently put out by the restuarant itself. Here are some selections from that cookbook but no dip:

http://disneyrecipes.homestead.com/okwrecipes.html

However, maybe someone still has the cookbook.
Thanks so much. I never new they had a cookbook.

Quote:
Originally Posted by lynninpa View Post
Glad you are enjoying the Recipe Thread, disney54us! I have added your request to the list of Requested Recipes. If I or another Diser comes across the recipe and posts it, I will let you know! And thanks for the "recipe" on how to make Tomato Basil Chips!
love it, though I don't know if my body will! Thanks for adding it to the list, maybe someone will come up with it. If I do by some chance find it I will make sure to post it, since it is soo good on those Tomato Basil Chips!
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Old 01-23-2008, 07:23 PM   #1071
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Quote:
Originally Posted by Tatania View Post
Le Cellier: Mashed Sweet Potato

Thank you for yet another great recipe, Tatania! And more Le Cellier recipes to come?! "You Go Girl!!" heehee I have never used that phrase before!
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Old 01-23-2008, 07:40 PM   #1072
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Jiko: Zebratini

Quote:
Originally Posted by Prinny27 View Post
Does anyone have the recipe for the Zebratini from Jiko? Thanks!
Here you go, Prinny!

Jiko: Zebratini

1 ounce Stoli vanilla vodka
1 ounce [B]Godiva white chocolate liqueur
1 ounce Frangelico
1 ounce Amarula cream liqueur
2 ounces (1 shot) [B]espresso
whipped cream, optional



Stripe a martini glass with chocolate syrup.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into striped martini glass. Shake espresso shot in shaker with ice and strain into center of martini.
Top with a layer of whipped cream if desired.

Last edited by lynninpa; 01-23-2008 at 07:48 PM.
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Old 01-23-2008, 07:55 PM   #1073
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Quote:
Originally Posted by lynninpa View Post
Here you go, Prinny!

Jiko: Zebratini

1 ounce Stoli vanilla vodka
1 ounce [b]Godiva white chocolate liqueur
1 ounce Frangelico
1 ounce Amarula cream liqueur
2 ounces (1 shot) [b]espresso
whipped cream, optional



Stripe a martini glass with chocolate syrup.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into striped martini glass. Shake espresso shot in shaker with ice and strain into center of martini.
Top with a layer of whipped cream if desired.
Thank you lynn! DH cannot wait to try this one. I'll let you know how it comes out this weekend.
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Old 01-23-2008, 08:07 PM   #1074
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Sausage Gravy - WCC

Just realized I had this!

3/4 Cup ground breakfast sausage, chopped
3 Tbsp butter
3 Tbsp flour
1 1/2 cup milk
to taste salt
to taste pepper


Place the sausage and butter in a heavy saucepan. Melt the butter over medium heat.
Stir in the flour. Keep stirring for 2 minutes, this will remove the flour taste.
Slowly add the milk while stirring.
Bring to a boil. Boil for 1 minute, then reduce the heat.
Add the salt and pepper to taste.
Serve hot (over hot buttermilk biscuits).
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Old 01-23-2008, 08:11 PM   #1075
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Oak-Grilled Filet Mignon & Red Wine Sauce

Quote:
Originally Posted by Prinny27 View Post
Does anyone have the recipes for the Oak-Grilled Filet from Jiko? Thanks!
The Oak-Grilled Filet Mignon is served on a bed of Macaroni and Cheese with a Red Wine Sauce.

Preheat an outdoor grill - preferably wood fired with oak wood to medium heat. Oil the grill and place steaks on the grill. Season the top side of each Filet Mignon with seasoning salt. Turn the filets before the heat pushes juices out the top (and continue to turn using this timing method throughout cooking). Season after each turn, 4 times per side. Continue turning until the steaks are done to your liking.


South African Red Wine Sauce
Jiko, Animal Kingdom Lodge
This sauce is served with Oak-Grilled Filet Mignon and Macaroni & Cheese.
Yield: 30 servings

1 recipe for Demi-Glace (see below)
1 recipe for Red Wine Sauce (see below)
1/2 cup red beet juice, fresh squeezed
1/4 pound butter
1/4 pound flour
2 TB kosher salt
1 tsp. fresh ground black pepper

Reduce the demi-glace and the red wine sauce by a quarter. Add in the fresh beet juice and bring the sauce to a quick boil. Add in the flour butter ("beurre Manie") and simmer for 5 minutes. Adjust the seasoning with kosher salt and black pepper.

Red Wine Sauce Yield: 1 1/2 quarts
3 bottles red wine, South African or your preference
10 garlic cloves
10 red peppercorns
10 black peppercorns
2 thyme sprigs
1 bay leaf
1 bottle port wine
1/4 cup pomegranate syrup
Place all the ingredients in a stainless steel pot and bring to a boil. Simmer for 2-3 hours and reduce by half. Strain through a chinois and chill. Keep refrigerated until ready to use.

Demi-Glace - Yield: 1 1/2 quarts
10 pounds veal bones, roasted
1 1/2 pounds Roma tomatoes, quartered
1 Spanish onion, large slice
1/2 pound celery stalks, cut 1-inch thick
10 garlic cloves
1/2 pound mushroom pieces, trim if you have to
1/4 pound tomato paste

In a 350º F oven, roast the veal bones until very well caramelized. Cut all the vegetables and roast them as well until nicely caramelized. Spread the tomato paste over the bones and vegetables and place all of them in a large stainless steel pot. Fill the pot with water and bring to a boil.
Simmer for 4-5 hours, then strain first through a large-hole chinois, and then again through a small-hole chinois.
Reduce all by half. Reserve, chilled and covered.

Macaroni and Cheese

Mornay Sauce

1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)

2 pounds elbow macaroni

1. Prepare the macaroni according to the directions on the package.
2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.
3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.
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Last edited by Tatania; 11-28-2008 at 08:19 PM.
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Old 01-23-2008, 08:41 PM   #1076
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Jiko: Zebratini

Quote:
Originally Posted by Prinny27 View Post
Thank you lynn! DH cannot wait to try this one. I'll let you know how it comes out this weekend.
Please do! It sounds yummy!!
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Old 01-23-2008, 08:48 PM   #1077
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Whispering Canyon Cafe: Sausage Gravy
Thank you for posting a great recipe, Prinny!
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Old 01-23-2008, 10:23 PM   #1078
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Anyone have the recipe for Bacon and Cheese Potatoes from Chef Mickey's.

TIA
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Old 01-24-2008, 12:57 AM   #1079
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Thanks for the Zebratini recipe. All I need is the Godiva's and I can give it a try. It sounds so yummy.
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Old 01-24-2008, 02:47 AM   #1080
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Spiced Black Bean Cake

Spiced Black Bean Cake - Roasted red pepper stuffed with black bean and corn dressing served with noodle salad and peanut sauce.
Le Cellier Steakhouse, courtesy of Albert Riviello, Sous Chef
1 serving

1 cup Thai Noodle Salad (recipe below)
1 red bell pepper
1 tsp. Arugula Pesto (recipe below)
1 cup Black Bean Cake (recipe below)
1 slice Pepper jack cheese (a derivative of Monterey Jack that combines spicy hot peppers for a zesty flavor)
1 slice black diamond cheddar

Roast bell pepper over open flame on grill. Peel skin.
Cut pepper in half, stuff with Black Bean Cake mixture.
Top with cheese. Bake in oven until cheese is melted.
Place noodle salad on plate, serve 2 stuffed pepper halves on top.
Drizzle arugula pesto around plate.

Thai Noodle Salad
Yield – 4 ½ – 5 cups

1 cup canola oil
1/2 cup chunky peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
1/2 carrot, shredded
1/2 cup sweet chili sauce
2 cups udon noodles, cooked
1 tablespoon chives, chopped fine

Blend peanut butter, soy sauce & chili sauce in a bowl until smooth. Toss pasta with sauce; add chives and carrots. Serve immediately.

Arugula Pesto
Yield – 1 ¼ cups

*1 cup Extra Virgin olive oil
3 tablespoons Canola oil
1/4 cup fresh Arugula, packed tight
1 tablespoon garlic, minced
3 tablespoon Parmesan cheese, grated
1/8 cup pine nuts, toasted
Kosher salt and black pepper, to taste

Combine all ingredients except the olive oil in the robot coupe and process well. On low speed, add the olive oil until fully incorporated. Adjust seasoning with salt and pepper as/if needed.
Note: * I don't know if this is a typo though the recipe clearly states all these amounts. It seems like WAY too much oil as most pesto's use 4 cups packed leaves to 1 cup oil. I may write back to clarify this or assume he meant 1/4 cup olive oil to 1 cup arugula.

Black Bean Cake
Yield – 3.9 cups

1 can black beans, drained and rinsed
1 chipotle pepper, chopped
1 teaspoon fresh cilantro, chopped
1/4 cup red onion, diced
1/4 cup yellow frozen corn, sliced
1/4 teaspoon Tabasco sauce
1/8 teaspoon chives, julienned
Salt and black pepper to taste

Mix all the ingredients together.
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Last edited by Tatania; 01-24-2008 at 03:02 AM.
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