piratesmate - I LOVE how you've organized index. It's great to be able to look either by course (i.e. in case I need inspiration for a dinner entrée) or by restaurant - in case I'm adding new recipes. I found it so helpful tonight when trying to figure out what to transcribe from the 2007 Food and Wine Festival cookbook - especially the alphabetical listing. WOW!!
I've come across several Disney recipe threads but what sets this one apart and ensures that it will have a long life span is the index and the dedicated participants we have here. Thanks for all the work you're doing
Since there was an earlier request made for the recipes from the 2007 Food and Wine Festival Cookbook, the ones below complete all the recipes for South America.
In the opinion of some of the food bloggers, Argentina had the best all-around samples, so we'll start with that.
The Spicy Beef Empanadas are on page 8. The Dulce de Leche is on page 36. And the 3rd dish was:
Grilled Beef Sirloin with Chimichurri Sauce
Epcot Food and Wine Festival, Argentina
Serves 4
1 pound beef sirloin
Coarse sea salt
For the Chimichurri Sauce
1 large white onion, finely chopped
1/4 cup finely chopped parsley
1 teaspoon finely chopped fresh thyme
2 tablespoons finely chopped garlic
1/2 teaspoon saffron threads, dissolved in 1 tablespoon water
1 cup white vinegar
1 cup olive oil
Salt and freshly ground black pepper to taste
For the Mashed Potatoes
1 pound boiling potatoes, peeled and quartered
1/4 cup unsalted butter, softened and cut into small cubes
1 teaspoon finely chopped garlic
1 cup heavy cream
Salt and freshly ground black pepper to taste
1. Prepare charcoal grill for the beef.
2. To make the sauce, combine all the ingredients in a mixing bowl and season to taste with salt and pepper. Set aside.
3. Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain the potatoes and transfer them to a mixing bowl. Coarsely mash the potatoes with a fork, incorporating the butter, garlic, cream and salt and pepper to taste. Set aside and keep warm.
4. For the beef, rub the meat all over with the coarse salt and grill over a charcoal heat for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and then carve into thin slices.
5. If to serve, divide the potatoes and beef among four plates and surf the Chimichurri Sauce on the side.
The 3 dishes for Chile were: Tomatican con Manchego (p. 81) and
Camarón con *Pebre (Sauteed Shrimp with Cilantro Sauce)
Epcot Food and Wine Festival, Chile
Serves 4
For the Pebre Sauce
2 garlic cloves
2 tablespoons olive oil
2 tablespoon sherry vinegar
4 seeded aji chilies or 1 habanero chili
1/2 cup coarsely chopped white onion
1 cup packed cilantro leaves
1/3 cup water
Sea salt to taste
Freshly ground black pepper to taste
For the Shrimp
1 pound of raw tiger shrimp, peeled and de-veined
2 tablespoons olive oil
2 teaspoons chili powder
Pebre Sauce
Purée the garlic and salt with a pestle in a mortar. Whisk in the olive oil and vinegar and set aside. Place chilies, onions, cilantro and water in a blender; pulse until minced, but not puréed, about 10 seconds. Stir in the oil and vinegar mixture. Cover and set aside for 2 hours to develop flavors.
For Shrimp
heat the olive oil and a large sauté pan. In a large bowl, toss the shrimp with the chili powder and transfer them to the hot oil. Sear the shrimp for 1 to 2 minutes on each side, or until firm and lightly colored. Taste the sauce for seasoning and divide it among four small serving bowls. Divide the shrimp into four portions and place them on top of the Pebre Sauce in each bowl.
*
Pebre is the sauce of choice for Chilean steaks. It is a mixture of fresh onions, tomatoes, cilantro, peppers, vinegar, and various spices.
Strawberry and Mango Salad with Cilantro
Epcot Food and Wine Festival, Chile
Serves 6
1 pound fresh strawberries, hulled and quartered
2 medium mangoes, peeled and cut into 1/2" cubes
1/2 cup water
1/2 cup sugar
1/2 cup orange juice
1 tablespoon key lime juice
2 tablespoons finely chopped cilantro
Combine the strawberries and mangoes in a large mixing bowl, cover and set aside. To make this year, combine the water, sugar, orange juice and key lime juice in a saucepan and bring to a boil. Reduce the heat and simmer for 5 - 10 minutes or until slightly reduced. Set aside to cool.
To serve, pour the cooled syrup over the fruit and stir in the cilantro.
Peru had Arroz con Pato (p. 64) and
Alfajores de Lúcuma (Lúcuma Cream with Peruvian Sugar Cookies)
Epcot Food and Wine Festival, Peru
Serves 6
For Lúcuma Cream
1 cup La Lechera Caramel
1 cup lúcuma pulp*
1 cup heavy cream
For the Alfajores Cookies
1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
1/4 cup unsalted butter, at room temperature
Preheat the oven to 350°F. In a large mixing bowl, combine the Lechera Caramel, and the lúcuma pulp until smooth. Whip heavy cream to form soft peaks and fold into the lúcuma mixture. Spoon the cream into 6 stemmed wine glasses and set aside in the refrigerator for 2 hours.
For the alfajores cookies, combine the flour, sugar and salt in a mixing bowl and work in the butter with a fork, just until a soft ball forms. Wrap the dough and chill it for 30 minutes. Roll out the dough on a floured surface to approximately 1/8 inch thickness. Cut 2-inch long triangles from the dough and transfer them to greased cookie sheets. Bake for approximately 10 minutes, or until golden brown.
To serve: insert to cookies on top of each serving of lúcuma cream.
*
I saw and tasted lúcuma for the first time when i was in Peru 2 summers ago. It's an extremely popular fruit in Peru and there is no substitute as nothing tastes quite like it. It's a little like maple syrup with a strawberry glaze. I've ordered it here: Amigofoods.com This desert got top marks by all reports.
Causa de Cangrejo (Seasoned Mashed Potatoes with Crab Salad)
Epcot Food and Wine Festival, Peru
Serves 4
For the Potatoes
1 1/2 pounds yellow potatoes or Yukon Gold potatoes, peeled and quartered
1/2 cup fresh lemon juice
1/4 cup Amarillo hot pepper paste
1/2 cup olive oil
2 tablespoons finely chopped garlic
Sea Salt and freshly ground black pepper to taste
For the Crabmeat
1 1/2 cup cooked crabmeat
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup sour cream
2 tablespoons Amarillo hot pepper paste" See salt and freshly ground black pepper to taste
1. Drop the potatoes in a large pot of salted boiling water and boil them briskly until they are tender.
2. In the meantime, make a sauce by combining the lemon juice, hot pepper paste, olive oil, garlic, salt and pepper together with a whisk.
3. Drain the potatoes and mash them into a smooth purée with a fork. Beat in the sauce, a tablespoon at a time, and taste for seasoning.
4. Spread the mash mix out on a cookie sheet, about 1/2" thick, cover and set aside to cool.
5. For the crabmeat, combine all the ingredients together in a small mixing bowl. Chill in refrigerator for two to three hours to allow the flavors to develop.
6. To serve, at the firm potatoes into 2 1/2-inch long diamond shapes and place 2 pieces on each of 4 serving plates. To serve, but divide the crap into four portions and mound on top of the potato diamonds.
Tonight I made the Vegetable Curry (recipe below). I added a cubed chicken breast which needed to be used and left out the cilantro garnish. The coconut curry taste of the broth is good with just the right amount of spiciness. I'd make it again.
Vegetable Curry
Epcot's International Food & Wine Festival, India
Serves 6
2 large potatoes, peeled and diced into 2 inch cubes
2 tablespoons oil
2 red bell peppers seeded and coarsely chopped
1 large onion, thinly sliced
2 tablespoons yellow curry paste
2 cups coconut milk
1 cup water
1 cup cooked garbanzo beans
Salt and fresh ground pepper to taste
2 tablespoons freshly chopped coriander
Place potatoes in a small pan of cold water. Bring to the boil. Cook potatoes with salt for 5 minutes. Remove from heat and drain.
Meanwhile, in a large sauté pan heat the oil over medium heat and add the peppers and onions. Cook for 10 minutes.
Add the curry paste, coconut milk and water and stir until well combined and simmer for 10 minutes.
Add the potatoes and garbanzo and simmer for 15 minutes or until the potatoes are cooked. Taste for seasoning.
Transfer to a serving dish and garnish with the coriander.
If you like serve accompanied with Basmati rice and chutney.