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Old 01-26-2008, 10:28 AM   #1126
galardia
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Pepperjack Cheese Grits

I would like the recipe for pepperjack cheese grits served with the blackened catfish at the Coral Reef Resataurant. Thanks.
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Old 01-26-2008, 10:51 AM   #1127
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Coral Reef: Pepperjack Cheese Grits

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Originally Posted by galardia View Post
I would like the recipe for pepperjack cheese grits served with the blackened catfish at the Coral Reef Resataurant. Thanks.
Here you go, galardia!

Coral Reef: Pepperjack Cheese Grits

11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs

In a medium saucepan, bring water to a boil.
Add grits and cook until stiff.
Add cheese and mix well. Chill.
Cut into 4 ounce patties.
Dip into egg and coat with flour and bread crumbs.
Fry in a skillet.
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Old 01-26-2008, 11:24 AM   #1128
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Quote:
Originally Posted by lynninpa View Post

Coral Reef: Pepperjack Cheese Grits

11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs

In a medium saucepan, bring water to a boil.
Add grits and cook until stiff.
Add cheese and mix well. Chill.
Cut into 4 ounce patties.
Dip into egg and coat with flour and bread crumbs.
Fry in a skillet.
After posting this recipe, I decided to try it for dinner tonight. Yet was thinking that maybe using 1/2 milk and 1/2 water might make them creamier/moister. I know many places, like HOB, cook their grits using both.
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Old 01-26-2008, 11:40 AM   #1129
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DRL recipes?

Does anyone have recipes from Disneyland? I love, love, love those potatoes at Blue Bayou!!!!!!
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Old 01-26-2008, 11:49 AM   #1130
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Blue Bayou Au Gratin Potatoes

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Does anyone have recipes from Disneyland? I love, love, love those potatoes at Blue Bayou!!!!!!
Here is a recipe from The Chef at Blue Bayou. Could it be the one you are looking for?

Blue Bayou Au Gratin Potatoes

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes:
Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.
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Old 01-26-2008, 11:54 AM   #1131
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Quote:
Originally Posted by lynninpa View Post
After posting this recipe, I decided to try it for dinner tonight. Yet was thinking that maybe using 1/2 milk and 1/2 water might make them creamier/moister. I know many places, like HOB, cook their grits using both.
Alton Brown uses half water half milk in his grits. How did it turn out? Hubby loves grits and this looks really easy.
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Old 01-26-2008, 11:58 AM   #1132
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Alton Brown uses half water half milk in his grits. How did it turn out? Hubby loves grits and this looks really easy.
I'll be making them tonight and will let you know how they turn out. Then I want to try the Cheddar Cheese Grits from House of Blues!
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Old 01-26-2008, 01:12 PM   #1133
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Thank you so much. I'm going to surprise DH tonight with this!!!!!!!!
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Old 01-26-2008, 01:56 PM   #1134
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Quote:
Originally Posted by lynninpa View Post
I'll be making them tonight and will let you know how they turn out. Then I want to try the Cheddar Cheese Grits from House of Blues!
Great, can't wait to hear about it. Never been to HOB, but the chedder cheese grits sound good too.
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Old 01-26-2008, 03:26 PM   #1135
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Thank you so much. I'm going to surprise DH tonight with this!!!!!!!!
The Cheddar Potatoes from CM, brandijo? Let us know how they turn out!
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Old 01-26-2008, 09:19 PM   #1136
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Durban Roasted Chicken

Grits are not seen that often where I am. I've had them once but thought they were mainly a breakfast food. Let me know if they work as a side dish.

I made the Durban Roasted Chicken only from the Durban Spiced Roast Chicken Salad recipe and it was delicious. I used an organic ($18.00) chicken and put the marinade under as well as over the skin. It was so tender and great tasting. I left out the Annatto seeds as they are mainly used for coloring and I didn't want to buy them just fot this recipe.

Durban Spiced Roast Chicken Salad
Boma’s – Animal Kingdom Lodge

Note from the Boma chef: This recipe looks really long, but don't be intimidated. Just mix the spices & keep the extra for the "next time." Then marinate the chicken the night before - or freeze it ahead with the spices in the bag...it will marinate while it defrosts! We usually grill the meat the day before while doing hot dogs or something.

5 oz Mixed Greens
1c Durban Roasted Chicken (below*)
Tortilla Chips as garnish
2½ c Chili Cilantro Dressing (below**)
1 tsp Ground Cinnamon, toasted
1 tsp Ground Cumin, toasted
1 tsp Ground Coriander, toasted
1 tsp Ground Cloves, toasted
2 Tortillas cut in strips & fried for garnish

*Durban Chicken
3 Tablespoons Olive Oil
1 Small Onion, finely grated
3 Tablespoons Garlic, finely grated
3 Tablespoons Ginger, finely grated
2 Tablespoons Lemon Juice
5 Ounces Plain Yogurt
6 Tablespoons Durban Spice Mix (recipe below)
1. Wash chicken inside and out and pat dry.
2. Blend remaining ingredients
3. Rub prepared chicken with mix thoroughly and marinate for 24 hours.
4. Cook on a rotisserie for 2 ½ to 3 hours.
5. Optionally, oven roast on a rack at 325º for 2-1/2 to 3 hours.

Durban Spice Mix - Yields: 2 cups
9 Tablespoons Coriander
6 Tablespoons Paprika
6 Tablespoons Annatto Seeds
6 Tablespoons Salt
3 Tablespoons Cumin
3 Tablespoons Turmeric
1 Tablespoon Black Pepper
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1 Tablespoon Cloves
1. Finely grind all the spices (or purchase ground spices).
2. Mix and store in a tightly covered container.

**Chili Cilantro Vinaigrette - Yield: 8 servings
1 ½ Jalapeno
½ c Honey
½ c Rice Vinegar
½ c Safflower Oil
¼ c Lime Juice, fresh squeezed
1 c Cilantro, chopped
Dash Pepper

Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings, if needed.
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Old 01-26-2008, 09:26 PM   #1137
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Stir-fried Beef Tips Soy Glaze

This is the Soy Glaze for the Stir-fried Beef Tips - (Served with Udon noodles and seasonal veggies, finished with a soy glaze) that used to be at Le Cellier. For whoever requested the Beef Tip recipe, this is all the chef was able to dig up from the archives. Hope you can recreate it from there.

Spicy Honey Soy Vinaigrette or Glaze

½ cup + 2 ½ tsp. honey
½ cup rice vinegar
¼ cup Mirin
2 Tbsp. soy sauce
¼ cup sweet chili sauce
1 Tbsp. sesame oil
11 ounces canola oil
1 ½ tsp. Tabasco sauce
¾ tsp. red pepper flakes
¾ tsp. chili powder
1 1/4 ounces garlic purée
1½ Tsp. lemon juice
1 Tbsp. lime juice
1 Tbsp. salt
½ Tbsp pepper

Add all ingredients except for canola and sesame oil in large mixing bowl bowl. Slowly add sesame and canola oil, place in Cambro (a very good food storage container), refrigerate.

Still hope we can get a picture or plating info for the Duck Confit from Le Cellier.
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Old 01-26-2008, 09:39 PM   #1138
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Quote:
Originally Posted by Tatania View Post
Grits are not seen that often where I am. I've had them once but thought they were mainly a breakfast food. Let me know if they work as a side dish.
I made them tonight as a dinner side dish for the first time and they were a big hit! My DH thought he would only like them for breakfast with cinnamon sugar yet loved them with Montery Jack cheese with dinner!
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Old 01-26-2008, 09:43 PM   #1139
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Thanks, Tatania, for more great recipes!
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Old 01-26-2008, 09:59 PM   #1140
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Quote:
Originally Posted by lynninpa View Post
I made them tonight as a dinner side dish for the first time and they were a big hit! My DH thought he would only like them for breakfast with cinnamon sugar yet loved them with Montery Jack cheese with dinner!
I'm going to try and find grits because I like trying things other than the rice/potatoes routine.
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