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Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    China Island Chicken Salad
    Rainforest Café, Animal Kingdom, WDW

    Line a bowl with leaf lettuce; adding shredded iceberg lettuce, canned shoestring potatoes, whole wheat rice noodles (or use chow mein noodles), julienned carrots, sliced green onion using the green and white part of the onion, and grilled chicken cut into julienned slices, and topping it with roasted sesame seeds.

    Rainforest Café China Island Chicken Salad Dressing

    2 c.mayonnaise
    1 c. granulated sugar
    1 c.hoisin sauce
    1 cup sesame oil
    3 tablespoons soy sauce
    1 cup red wine vinegar

    In a mixer, combine the mayonnaise, hoisen sauce, soy sauce, sugar and sesame oil. Mix on medium speed until it is well incorporated. Slowly add vinegar and mix. Makes about 6 cups
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  3. stitchmonkey

    stitchmonkey Earning My Ears

    Nov 20, 2008
    Just a quick note on some recipes we've tried at home recently:

    Disney Potatoes (Thanksgiving morning breakfast - Delicious)
    Milky Way Cake (Thanksgiving dessert - Delicious although we've never had it before so nothing to compare it to)
    Breakfast Pizza (New Year's breakfast - Delicous - also never had before)
    Ooey Gooey Toffee Cake (New Year's dessert - Delicious - again never had)

    (as you can see by what we've attempted to make and the message below - I'm a beginner at cooking)

    The family liked the Disney Potatoes at Thanksgiving so much that we decided to make them again Christmas morning, but unfortunately the oil in the skillet caught on fire and I came so close to burning the kitchen down :scared1: that I saw my life flash before my eyes. Luckily I grabbed the skillet and was able to throw it out in the snow before anything caught on fire:rolleyes1 , but it sure left a mess and I'm afraid to make the potatoes now. We really liked them though, so I'm sure I will try again sometime.

    I still need to make the Magical Star drink. I was hoping to have them on New Year's Eve but the X-Fusion liquor is expensive and I was a little broke after Christmas gifts for the kiddies. Hope everyone had a wonderful, and safe, holiday!!!

    Oh, Tatania did you actually post the recipe for the turkey? I missed it if you did and that sounds really good.
  4. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    I think we've all had those kitchen mishaps with burning oil. It's very scary. One time I even had those silicone mats catch on fire in the oven - don't ask - and the mess was unbelievable. Powdery, sticky, flakes on everything including the ceiling. :headache:

    Last night I made the Chocolate Mousse from the Boulangerie and it's very much like the Epcot version. It's good but I don't find it spectacular.
    The American Heritage turkey recipe is on page 43 of this thread - and I just use whatever turkey is on hand.
    The X-fusion liquer is probably more pricy in Canada than the USA (I remember it was between $40 - 45) but it's SO good. It's actually great on it's own though stretching it by using it in the cocktail is a good idea. I make my own sweet/sour syrup as I find it better than the commerical varieties.
  5. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Whispering Canyon Cafe, Wilderness Lodge
    Yield: 8 servings

    2 tbsp Olive Oil
    1 ½ Cups White Onions, finely chopped
    1 ½ tsp Salt
    ½ Cup Red Bell Peppers, finely chopped (optional)
    2 tsp Garlic, minced
    1 tbsp Worcestershire Sauce
    2 Cups Soft fresh Bread Crumbs
    ½ Cup Milk
    2 large Eggs, lightly beaten
    2 lbs Ground Beef (85% lean)
    ½ tsp ried Sage
    1 tsp Dried Thyme
    1 tsp Freshly ground Black Pepper
    Pre-heat oven to 350° Fahrenheit. Combine all ingredients. Place in a baking pan. Bake at 350° Fahrenheit for about a half hour until done.

    Mom's Meatloaf
    50's Prime Time Cafe , Disney-MGM Studios
    Yield 8 servings

    2 lb ground beef
    1 lb ground pork
    4 large eggs, lightly beaten
    1 cup seasoned bread crumbs
    ½ cup finely chopped onions
    1/4 cup finely chopped green peppers
    1/4 cup finely chopped red peppers
    2 Tbsp Worcestershire sauce
    ½ tsp. Cracked black pepper, or to taste
    ½ tsp. Kosher salt, or to taste
    ½ cup Meatloaf Glaze (recipe below)

    Preheat the oven to 350 F. Lightly oil 2 two 8 ½ inch loaf pans.
    In a large bowl combine the beef, pork, eggs, bread crumbs, green and red bell peppers, 2 Tbsp Worcestershire sauce, onions and seasoning until just blended. Do not overmix.
    Divide the meat mixture in half, shape into 2 loaves, and place in the prepared loaf pan. Bake at 350º F oven for 50 – 60” (internal temp 155º).
    Brush meatloaf with meatloaf glaze. Bake another 10 minutes. Let meatloaf set 10 minutes, cut loaf and serve.

    Meatloaf Glaze
    ½ cup ketchup
    1 Tbsp brown sugar
    1 Tsp Dijon mustard
    ½ Tsp Worcestershire sauce

    Combine all ingredients until mixture is smooth.

    I made this meatloaf last week and it's very good.
  6. TwingleMum

    TwingleMum DIS Veteran

    Dec 12, 2002
    Boardwalk Brownies Does anyone have the brownie recipe from the Boardwalk Bakery??? Thank you!
  7. stitchmonkey

    stitchmonkey Earning My Ears

    Nov 20, 2008
    Tammy - I got your PM, but I got a message that I can't send PM's yet because I don't have enough posts??? :confused3

    Anyways, I've just been collecting recipes I like as I read through the thread. I'm not sure what page I got this one from (somewhere in the beginning of this thread) but here is the recipe:

    Breakfast Potatoes

    Carnation Main Street - Disneyland

    3 C. red potatoes cut in 3/4" cubes
    1/3 C. onions, diced
    5 T. green bell peppers, diced
    4 T. red bell peppers, diced
    1 T. butter
    1/2 t. parsley flakes
    2 t. garlic powder
    1/2 t. seasoned salt
    Black pepper to taste
    Oil for frying

    In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Sauté onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.

    Hope you get this message this way! :)
  8. TWyn

    TWyn DIS Veteran

    May 31, 2000
    No worries on the PM. I got this message just fine. :) Thank you so much for posting the recipe. :) It sounds really good. :)

  9. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    All Ears has just added a bunch of new recipes. We already had some of them but these are new for me - including our first Wave recipes - so will be new for the thread as well.

    Mushroom Risotto
    Le Cellier, Canada, Epcot

    1/2 pound mushrooms, roasted
    4 tablespoons olive oil
    1/4 teaspoon minced garlic
    to taste- kosher salt
    to taste- fresh cracked pepper
    4 tablespoons whole butter
    1 small onion
    1 pound Arborio rice
    7 cups beef stock
    2 cups heavy cream
    1 1/2 cups grated parmesan cheese

    1. Clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper.
    2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside.
    3. In a deep six quart heavy pan, melt 2 -3 Tbs of butter over medium low heat.
    4. Saute the onions, seasoning with salt and pepper, until soft and clear.
    5. Raise the heat to medium and add the rice.
    6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
    7. Meanwhile, bring your beef stock to a simmer.
    8. Heat the cream and keep it on low to keep warm.
    9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
    10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting.
    11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to mush.
    12. Remove pan from the heat and fold in the remaining butter and parmesan cheese.
    13. Allow the risotto to rest for a couple of minutes, then enjoy!

    Jollof Rice – NEW 2009 version
    from Boma, Animal Kingdom Lodge
    Yield: 16 servings

    16 ounces Chickpeas/Garbanzo Beans. wash off brine
    16 ounces Kidney Beans, wash off brine
    2 quarts Coconut Milk
    2 quarts Water
    2 pounds Onions, diced chunky
    Canola Oil
    2 ounces Ground Turmeric, toasted
    2 ounces Ground Coriander, toasted
    2 each Cinnamon Sticks
    4 quarts White Rice/Jasmine/Basmati, washed
    8 ounces Sugar
    1 ounce Chopped Cilantro
    To taste Salt and Pepper

    1. Prepare the chickpeas and/or Garbanzo beans according to the directions on the package. Set aside. 2. Heat oil and sauté onions. Add turmeric, coriander, and cinnamon sticks.
    3. Add rice, coconut milk, and water.
    4. Add sugar, salt and pepper.
    5. Continue stirring, and add more water as needed until rice is cooked.
    6. Add in chickpeas/beans at the end. Cook long enough to heat the beans through. Serve.

    Cinnamon Rum Sauce
    Boma - Flavors of Africa, Animal Kingdom Lodge
    Yield: 2 gallons

    2 quarts, 2 cups Heavy Cream
    1 Gallon Brown Sugar
    1 cup Spiced Rum
    1 cup Cinnamon, Ground
    8 pounds Butter
    1.5 teaspoons Salt, Iodized

    In small steam kettle, melt butter, then add brown sugar, salt and cinnamon, cook for 5 minutes stirring constantly. Remove from heat and place in 3 gallon container. Stir in rum, then heavy cream until incorporated. Cover, wrap and refrigerate. Serve it warm.

    Lemon Vinaigrette
    Boma - Flavors of Africa, Animal Kingdom Lodge
    Yield: 10 servings

    1 Tablespoon Dijon Mustard
    1/3 cup Chardonnay Vinegar
    1/3 cup Lemon Juice, fresh squeezed
    1 ¼ cups Olive Oil
    1 ½ each Lemon Zest
    To taste Kosher Salt
    To taste Fresh Ground Black Pepper

    1. Place mustard in a stainless steel bowl and whisk in Chardonnay vinegar, fresh squeezed lemon juice, and slowly add in olive oil.
    2. Stir in freshly grated lemon zests and adjust seasonings with kosher salt and fresh ground black pepper.

    Lemon Vinaigrette
    Jiko - The Cooking Place, Animal Kingdom Lodge
    Yield: 20 servings

    1 ½ cups Lemon Juice, fresh squeezed
    2 tablespoons Dijon Mustard
    1 ½ cups Olive Oil
    1 cup Extra Virgin Olive Oil
    ½ teaspoon Sugar
    To taste Kosher Salt
    To taste Fresh Ground Black Pepper

    1. Place the Dijon Mustard and fresh squeezed lemon juice in stainless bowl. Whisk.
    2. Add in the oils and emulsify.
    3. Add in the sugar, Kosher salt, and the fresh ground black pepper. Whisk well and adjust seasoning.
    To make the salad with the duck, mix arugula with one shredded apple and the same amount of shredded Jicama. Mix with the vinaigrette and serve.

    Pork Shoulder
    Boma - Flavors of Africa, Disney's Animal Kingdom Lodge
    Yield: 2 cases pork shoulder

    For the Rub Mixture:
    5 pounds Kosher Salt
    3.75 pounds Granulated Sugar
    10 ounces Cayenne Pepper
    10 ounces Mace, ground
    5 ounces Cardamom, ground
    10 ounces Chili powder
    10 ounces Mustard, dry
    For the Brine:
    5 gallons Water
    5 gallons Ice
    6 pounds Kosher salt
    For the Pork:
    2 cases Pork Butt, Cut in half lengthwise

    Prepare the dry rub mixture by mixing all ingredients. Prepare the brine by mixing the salt in the water and adding the ice, mix well. Prepare the pork shoulder by cutting in half lengthwise through the fat cap. Place the pork in the brine overnight the day before service.
    The day of service, remove the pork from the brine, discard the brine. Toss pork in dry rub, coating well with the mixture. Place on sheet pans on wire roasting racks, cover loosely with parchment and then foil. Bake at 350 for 4 hours, it should be fork tender.
    For service, slice into 1 ounce pieces and place in a pan on the buffet under heat lamp.

    Caribbean Pasta
    Shutters, Caribbean Beach Resort

    1 ounce Red Peppers
    1 ounce Green Peppers
    1 ounce Diced onions
    1/4 ounce Jalapenos
    2 ounce Heavy cream
    1 ounce White wine
    1 ounce Tomatoes
    4 ounces Chorizo Sausage
    ¼ ounce Cooking oil
    .25 ounces Goat cheese (per serving)
    1 ounce Spinach
    4 ounces Cooked Orechiette Pasta

    Add ons:
    6 pieces Shrimp
    5 ounces Chicken Breast

    1. In large pan, bring water to a boil and add 4 ounces of Orechiette Pasta
    2. Cut vegetables (small diced red, green, and jalapenos peppers, and onions) (medium diced
    tomatoes and Chorizo sausage)
    3. In hot sauté pan, add oil, onions, peppers (red, green and jalapenos) and cook until tender
    4. Add Chorizo sausage and any other add-ons you would like to have
    5. Deglaze with white wine
    6. Add heavy cream and add pasta, tomatoes, and spinach
    7. Sprinkle goat cheese on each serving

    Honey Wing Glaze Sauce
    The Wave, Contemporary Resort, WDW
    Yield: 1 pint

    1 each Garlic cloves
    8 ounces Brown sugar
    1 Cup Soy sauce
    1/4 Cup Honey
    Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce container with label and date.
    Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy.

    Passion Fruit Mojito
    The Wave, Contemporary Resort, WDW

    Build in a mixing glass over ice:
    3/4 oz X-Fusion® Liquor
    1/2 oz Bacardi® Light Rum
    4 pumps of Monin® Mojito Mint Syrup
    2 limes squeezed
    Sprig of mint

    Shake vigorously. Pour into a Collins glass. Top off with soda water. Garnish with a lime wheel and sprig of mint.

    Mahi Mahi with Israeli Couscous
    Coral Reef, The Seas with Nemo and Friends, Epcot
    Yield: 4 servings

    8 ounces of fish stock
    4 ounces of butter
    24 ounces of Israeli couscous
    to taste salt
    to taste pepper
    7 ounces of mahi mahi
    ½ ounce soy glaze

    In a medium saucepan, melt butter. Add the fish stock and bring to a boil. Add the couscous and let it simmer to 165 degrees and add the soy. Season to taste. In a large bowl, place 6 ounces of couscous. Grill the mahi mahi and brush with soy glaze. Place on top of couscous.

    Macaroni Salad
    Biergarten, Germany, Epcot
    Yield: 8 servings

    2 cups elbow macaroni, dry
    1/2 cup celery, diced
    1/4 cup peas
    1/2 cup diced tomato
    1/4 cup onion
    1 cup mayonnaise
    1/2 cup pickle juice
    1/4 cup white vinegar
    1/4 cup sugar

    Cook macaroni according to directions. Drain and cool macaroni. Mix all ingredients in a bowl and add to macaroni. Toss it well and adjust seasoning if necessary.

    Seafood Chowder
    Restaurant Akershus, Norway, Epcot

    3 tablespoons butter
    1 large white onion, diced
    1 can (16 ounces) diced tomatoes
    3 large white potatoes, diced
    4 cups heavy cream
    To taste kosher salt
    To taste ground black pepper
    To taste Tabasco sauce
    1 ½ cup salmon, cooked
    1 cup cod, cooked
    1 cup of small shrimp, cooked

    In a large soup pot, heat butter on medium heat. Sauté onions and tomatoes. Add potatoes and heavy cream. Cook until the potatoes are fork tender. Season with salt, pepper and Tabasco sauce. Serve soup with seafood pieces.

    Seafood Gumbo
    Food & Wine Festival, Louisiana

    1/2 pound or more catfish, trout or redfish fillet
    1 pound shrimp, peeled and deveined
    1/2 pound andouille sausage
    1 Cup diced onions
    1 Gallon water
    2 Cups crab meat
    1 Cup chopped celery
    1/2 teaspoon finely chopped onions
    4 cloves minced garlic
    to taste salt
    to taste pepper
    to taste cayenne pepper
    1/2 Cup white wine
    2 Tablespoons Worcestershire sauce

    Ingredients for roux:
    1/2 cup oil
    1/2 cup flour
    Method of preparation for roux:
    1. Place cooking oil in heavy iron pot over medium heat.
    2. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition.
    3. Lower heat
    4. It is very important to keep stirring constantly. After all of the flour has been combined with the oil, turn down heat and cook until golden brown. Stirring constantly, pour the moisture into another container and continue.

    Method of preparation:
    In a large heavy pot, add roux, onions and celery. Cook until onions are wilted and then add water and garlic. Cook uncovered for 1 hour and season to taste with salt, cayenne pepper. Add shrimp, parsley, sausage, parsley and fish to mixture. Cook another 10 to 15 minutes and let come to a boil. Add wine and Worcestershire sauce. Serve over cooked rice if desired in soup bowl.

    Crawfish Étouffée
    Food & Wine Festival, Louisiana

    1 pound cleaned and deveined crawfish tails, commercial kind
    1 stick margarine or butter
    1 medium onion, chopped
    1 heaping teaspoon all purpose flour
    ¾ cup water
    2 lemons, thinly sliced (change to - 2 thin slices fresh lemon in 2009 version)
    1 heaping tablespoon tomato puree (change to 2 generous Tbsp. for 2009 version)
    ¼ teaspoon cayenne pepper
    1 Tbsp. freshly chopped garlic
    1 tablespoon freshly chopped parsley
    1 tablespoon green onions, finely chopped
    Coarse salt and pepper, to taste
    6 cups cooked rice

    1. Use a saucepan with a tight fitting lid to étouffée. Season crawfish tails with salt and pepper, set aside.
    2. Melt butter in a large heavy skillet; add onion, cover with a tight-fitting lid and and cook over medium heat for 3-5 minutes or until tender but not browned.
    3. Sprinkle the flour over the onions and stir. Cook an additional 2 - 3 minutes.
    4. Stir in water, lemon, tomato puree, cayenne pepper and garlic. Reduce heat to low and cover. Cook slowly, about 20 minutes and add a little more water if needed for stew-like consistency.
    5. Add crawfish tails, stir and cover with a lid.
    6. Cook 5 - 10 minutes.
    7. Season with salt and pepper to taste.
    8. Stir in green onions and parsley. Serve over hot rice.
    NOTE: Étouffée is French for smother.
  10. retiredkid

    retiredkid <font color=blue>Your shots make me want to try ag

    Apr 29, 2007
    Yumm-y thanks for sharing these. off to cut and paste
  11. mymainmouse

    mymainmouse Mouseketeer

    Jun 6, 2007
    I just wanted to thank you all for this website. It is awesome!:cool1:

    I have tried several recipes so far and they have all turned out pretty close to what we had at WDW. I made the Chef Mickey gravy and it a close match for flavor but needs a little more flour and butter to be thicker. With that I also made the Parmesan mashed potatoes from Chef Mickey's. Also very good but I used less half and half than called for because it seemed like they were getting too runny.
    Several days ago I made the Beef Stew with Biscuits (minus the biscuits) from Chef Mickey's and it was very good as well. To go with the stew I made the Boma Cornbread and it was just like what we had there.
    I was wondering if anyone has the recipe for the Chocolate Bomb from Tony's Town Square? My daughter has been begging for it and I haven't found it yet. If anyone has an idea where I can find it we will be so happy.:yay:
    Thanks again for this website. :goodvibes
  12. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    With thanks to the Boardwalk Pastry Chef Riemer.

    Boardwalk Brownies
    Boardwalk Bakery, Yacht & Beach Club Resorts
    Yield: One 9x13” pan

    1 cup Butter
    2 cups Sugar
    1 cup Light brown sugar, firm packed
    1 cup Light corn syrup
    6 each Large eggs
    1 1/8 cups Cocoa powder
    6 TBS Canola oil
    2 cups All-purpose flour

    1. Cream together butter, sugars, cocoa powder and corn syrup.
    2. Add eggs one at a time until incorporated. Scrape bowl.
    3. Add canola oil to sugar mixture and mix until incorporated. Scrape bowl.
    4. Add flour and mix until incorporated.
    5. Grease and line with parchment paper a 9 x 13 baking pan.
    6. Spread brownie mix evenly in pan.
    7. Bake at 330*F for approx 15 minutes.

    Cooking Tips

    • To change flavor of brownie try using different toppings. Chocolate chips and walnuts can be added on to top before baking. Try using different flavored chocolate chips (white chocolate, cherry, peanut butter, etc..)
    • Larger batches can be made and brownies can then be frozen. Just wrap airtight and when needed, bring out and let come to room temperature (about 15 minutes). This is great for brownie ice sundaes.

    Chef's Note: Keep in mind the flour and the climate in countries outside the USA is different and will affect the measurements.

    mymainmouse: Thanks for all the great reviews. I've found that most of the Disney mashed potatoes use too much milk and are runny. I made the LTT mashed potatoes recipe and it called for too much milk as well. It's probably the type of potatoes and reducing a bulk recipe that does it. I haven't tried the Boma cornbread yet but their Banana Bread was absolutely amazing. Being back on WW I can't make it right now but it was fabulous.
    This week I made the Seafood Gumbo from Boma (6 pts per 1 1/2 cup serving for those on WW) and it's a hearty, good tasting soup. I also love the Roasted Vegetable Salad by Raglan Road Chef Kevin Dundon - good and healthy.
  13. TwingleMum

    TwingleMum DIS Veteran

    Dec 12, 2002
    :dance3: :yay: :wizard: :wizard: :cloud9:

    Thank you Thank you Thank you. Its snowing up a storm here so a nice pan of brownies and a bowl of Yacht Club Chili is in order. YUMMMMMM :love:
  14. JodyLynC

    JodyLynC <font color=darkorchid>I remember scooping the gra

    Sep 7, 2001
    We just finished eating Boma's Coconut Curry Chicken Stew. Delicious!!
  15. PNWmom

    PNWmom Mouseketeer

    Apr 30, 2007
    I didn't see these in the index.

    Braised Short Ribs, Potato Silk and Organic Cauliflower

    Ingredients for Braised Short Ribs:
    5 Lb. Bone in Short Ribs
    1/2 Lb. Celery Root (diced)
    1/2 Lb. Carrots (diced)
    1/2 Lb. Onion (diced)
    3 Cups Red Wine
    4 Cloves Garlic
    2 Bay Leaves
    6 Peppercorns
    1 Cup Vegetable Oil
    Kosher Salt (to taste)
    Ground Black Pepper (to taste)

    Ingredients for Potato Silk:
    1 Lb. Potatoes (diced)
    1-1/4 Cup Milk (simmered)
    1 Cup Hot Butter
    Kosher Salt (to taste)
    White Pepper (to taste)

    Ingredients for Organic Cauliflower:
    1 Lb. Cauliflower
    3 Cups Milk
    3 Cups Water
    1/4 Lb. Stick Butter
    Kosher Salt (to taste)
    White Pepper (to taste)
    Ice Bath

    Ingredients for Sautéed Spinach
    1 Tsp. Garlic (chopped)
    2 Handfuls Spinach (rinsed)
    2 Tbsp. Olive Oil
    Salt (to taste)
    Ground Black Pepper (to taste)

    Ingredients for Fond dé Veau
    3 Lb. Veal Bones/Veal Neck with Meat
    1-1/2 Lb. Veal Trotters (split)
    1-1/2 Lb. Carrots
    1/2 Lb. Onions
    1/2 Lb. Celery Root
    1 Stem 2 Oz. Fresh Thyme
    1/2 Bunch Parsley
    6 Black Peppercorn
    2 Handfuls Garlic Cloves
    1 Bay Leaf
    2 Tbsp. Tomato Paste

    Method of Preparation for Braised Short Ribs:
    Season the ribs well with kosher salt and black pepper. In a large roasting pan, heat the oil. Sear the ribs on both sides until a dark brown crust develops. Remove from the roasting pan. Discard the dirty oil, add the vegetables and stir until they are caramelized. Deglaze with red wine and reduce to a syrup-like consistency. Place the ribs back into the roasting pan and cover with approximately 2 gallons of Fond dé Veau. Cover the pan with parchment paper and wrap with foil tightly. Place in a 310° oven for 4-1/2 hours or until fork tender. At this point, there should be no resistance to the short ribs if poked with a knife. If there tends to be resistance, place the covered pan back in the oven and check them every 30 minutes. When the ribs are completely cooked, remove the entire pan from the oven. Remove the foil and allow the ribs to cool completely in the cooking liquid at room temperature, until you can stick your finger in the liquid and it is slightly warm. Remove the short ribs from the cooking liquid, place on a cookie sheet and wrap in plastic. Allow the covered ribs to stand at room temperature for one hour. Strain the cooking liquid from the short ribs into a sauce pan and reduce by 3/4, skimming the impurities that rise to the top of the cooking liquid. Remove the bones from the cooked back side of the ribs. Shape and cut the ribs to desired size and press between two cookie sheets over night.

    To reheat: place the ribs in a roasting pan with some of the braising liquid. Cover and reheat until warmed through.

    Method of Preparation for Potato Silk:
    Simmer potatoes till cooked through. Drain and add to a bar blender. Add 1/2 the amount of milk and 1/2 the amount of butter. Blend. Continue adding milk and butter until the potato has a silky smooth consistency. Season with salt and pepper. Cover tightly and place in warm place for up to 4 hours.

    Method of Preparation for Organic Cauliflower:
    Clean and cut cauliflower into evenly sized pieces. In a pot, bring the milk, water and butter to a slow boil. Season with salt and pepper. Place the cauliflower in the ice bath for five minutes and then add it to the milk/water mixture. Cook until tender. Remove from hot liquid and season with salt and pepper.

    Method of Preparation for Sautéed Spinach:
    In a medium sauté pan, over medium-high heat, heat the 2 tablespoons of olive oil until hot. Add the chopped garlic to the hot oil and quickly sauté until the garlic turns white and begins to smell somewhat sweet. Quickly add the raw, rinsed spinach to the pan. Season with salt and pepper. Cook until fully wilted.

    Method of Preparation for Fond dé Veau:
    Place veal bones and trotters in a large stock pot. Fill with water and bring to a low simmer for about 15 minutes. Skim all of the impurities from the top. Drain and blanch with cold water. Rinse well until bones are clean. Fill with 4-1/2 gallons of cold water. Add mire piox (all vegetables and herbs). Bring to a lazy simmer for 24 hours or reduced by a third (lazy simmer 3-4 tiny bubbles every 2-3 seconds). Remove from heat, strain and place stock back in the pot. Reduce by 1/2. Remove and cool.

    Yields: 2 gallons of veal stock. 1 gallon of Fond dé Veau.

    Place the short braised ribs on a serving plate. Place cauliflower, spinach and potato silk between each rib. Place glazed Fond dé Veau over the ribs for the final touch. Serve.

    Serves: 4.
  16. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Feb 22, 2001
    Can someone tell me which restaurant these are from?

    And just to keep them all in one spot...
    Also, just FYI - I haven't been around too much for the past week as my DS is home from California. :beach: (Poor guy left record highs there & it's been in the 20's here with snow all week. LOL) He leaves tonight so I'll be able to update the index soon.
  17. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008
    The braised short ribs recipe came thru in the Swan & Dolphin Newsletter, not sure which restaurant though. :confused3
  18. DoodlesMom

    DoodlesMom Mouseketeer

    Dec 17, 2006
    Am I missing the Popcorn Mahi Mahi from GF Cafe anywhere? I LOOOOOVVVE that!
  19. kidcoos3

    kidcoos3 <font color=magenta>Should be in animation<br><fon

    Mar 28, 2007
    Does anyone have the french toast recipe from The Plaza Inn at Disneyland? I'm also looking for the mussels in thai broth recipe at the Yak and Yeti in Animal Kingdom.

  20. kidcoos3

    kidcoos3 <font color=magenta>Should be in animation<br><fon

    Mar 28, 2007
    I'd also love the recipe for the Chimichurri sauce that was served with beef at Epcot this year - I think it was Argentina.

    Never mind - I found it! This is a great site!!

  21. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Feb 22, 2001
    I've gotten the index thread updated to here. http://www.disboards.com/showthread.php?t=1777635

    Hopefully it's right this time. ;) Please feel free to send me a PM if I've messed it up somehow. I think I've caught the requests that have been met.

    And speaking of the Request List...it would be really helpful if those of you who have made requests in the past would check to seek if yours is 1) still listed & 2) if an alternative was posted that will satisfy your request.

    Thank you! :thumbsup2

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