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

  1. Tatania

    Tatania Disney Foodie

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    I'm sure that's where I went wrong because unless the recipe says to use cake flour and sift the dry ingredients, I generally don't do it. You've inspired me to try this one again and I've added those suggestions to the recipe. :goodvibes
     
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  3. Tatania

    Tatania Disney Foodie

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    I tried 3 Disney recipes these 2 past days and all were fabulous. It's kind of funny - I have the reputation among everyone of being a very good cook, and my teenage son's friends often turn up at mealtimes because they prefer to eat here. But the truth is, I just know how to read and follow a recipe so if the recipe is good then I look good. That's one of the reasons I love Disney recipes - 99% of the time everyone is crazy about the results.
    In turn, I'm managing to convince people that Disney is a lot more than just a theme park for kids. There are still a lot of friends who can't understand why I love Disny World so much but they do understand about good food :lmao:

    The Palaver Stew (p. 10) continued to get rave reviews from everyone who got to try it.

    Sunday - made Spice Crusted Tuna (recipe below) and the Peanut Butter pie (p. 18). I don't even want to think about the calories in that pie but it's definitely "heaven on a fork". The recipe instructions had left out the sugar so I added it while beating the peanut butter and cream cheese. Taking a tip from a previous poster, I used a ready-made Keebler chocolate pie crust (instead of an Oreo crust), and with the chocolate ganache topping, it tastes way better than a Peanut Butter cup (and they are pretty good). Squares would work well because it is so rich and you can serve small pieces. I'd recommend chilling it at least four hours before cutting. It was even better today.

    The tuna recipe was simple and had a very unusual spice crust - at least I hadn't tasted anything like this. Everyone loved it, including the teenage boys who were here for dinner.

    Monday - made the Chicken Pepperpot Soup and thought at first there might be too much soy sauce in the broth and that there was too much broth (as I like a thicker soup). I made half the recipe and used 2 whole chicken breasts, added some okra I had left over, and a whole bunch of chopped spinach instead of 1 cup. It ended up with just the right thickness and was very good. Perfect for a cold, wet evening. Mom tried it and loved the broth so much that she immediately asked for the recipe and is making it for her ladies lunch later this week.

    Spice Crusted Tuna
    The Flying Fish Café, Boardwalk

    4 (6-ounce) top-quality or sushi-grade tuna steaks
    1 tablespoon kosher salt
    2 teaspoons coarsely ground black pepper
    2 tablespoons fennel seeds, crushed
    2 tablespoons coriander seeds, crushed
    3 tablespoons olive oil

    1. Mix salt, pepper, fennel and coriander. Pour mixture onto a large plate. Roll each tuna steak in the spices to coat evenly.
    2. Add olive oil to a saute pan over high heat. When hot, add tuna. Sear on all sides to toast and encrust spices. Do not allow oil to smoke. Tuna will be rare inside. Slice in half lengthwise and serve.
    Note - crushed the seeds between wax paper with a hammer

    Chicken Pepperpot Soup
    from Boma, Animal Kingdom Lodge
    Yield: 8 servings

    1 gallon (16 cups) Chicken stock or chicken broth
    2 cups Soy sauce
    2 T. Garlic, chopped
    2 T. Sugar
    2 t. Hot sauce
    2 t. Sesame Oil
    1 each Red bell pepper, diced
    1 each Green bell pepper, diced
    ½ each Poblano pepper, diced
    1 each Onion, diced
    1 cup Spinach or collard greens, rough chopped
    4 each Chicken breasts, diced
    1 cup Mushrooms, diced
    ¼ cup Lemon juice

    Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach and lemon juice when ready to serve. Drizzle with the sesame oil when serving.
    Note - added some chopped okra as well and used much more spinach.
     
  4. kirrrby

    kirrrby We're all mad here....

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    thank you!!!

    i plan on making it tonight since i'm off work:yay:
     
  5. katie26

    katie26 Mouseketeer

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    Has anyone had any luck getting the Beer Cheese Soup recipe from Big River Grille? My family loooved it, but they told us they didn't give the recipe out. Perhaps someone was more charming than me, and managed to get it out of them? ;)
     
  6. kirrrby

    kirrrby We're all mad here....

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    a sports bar up here actually makes a make-shift version of it.
    heres thier recipe. [Not Disney, but just a good!]

    Baily's Beer Cheese Soup

    Ingredients:
    3/4 cup butter
    1/2 cup thinly diced celery
    1/2 cup flour
    5 cups chicken stock
    2 tablespoons Parmesan Romano Cheese
    1/4 teaspoon Accent (MSG)
    1/2 cup thinly diced carrots
    1/2 cup thinly diced onion
    1/2 teaspoon dry mustard
    6 ounces cheddar cheese
    1 bottle (11 oz size) beer
    salt and pepper to taste


    Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.
     
  7. Lu Ann

    Lu Ann Afternoon Tea Hostess

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    The Liberty Tree Tavern has eliminated my dh's favorite meal, the one called "Fresh From The Harbour," the cider-cured salmon with griddled pumpkin bread. I would love the recipe for the no-longer-available griddled pumpkin bread, if anyone has it. Thank you!
     
  8. Lu Ann

    Lu Ann Afternoon Tea Hostess

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    Pastelon de Platanos Maduros (Ripe Plantain Casserole)
    Dominican Republic Kiosk Epcot® Food & Wine Festival 2007

    6 Ripe Plantain
    1/3 cup Butter
    ¼ cup Diced White Onion
    ¼ cup Diced Red Pepper
    ¼ cup Diced Celery
    ¼ cup Olive Oil
    2 cups Shredded Cheddar Cheese
    Salt and Ground Black Pepper to Taste
    2 tsp Guacamole

    Peel and cook the plantain in water until it is soft and tender like potatoes. Mash the plantain and add butter and season to taste. Heat a sauté pan with the olive oil. Add the vegetable to the pan, cook for 5 minutes. Put ½ of the plantain in a gratin pan, add 1/3 of the cheese. Put all of the vegetables, then other 1/3 of the cheese. Put the rest of the plantains and then the remaining cheese. Bake in 350F oven until Golden Brown, approximately 10 minutes. Cut the plantain casserole into serving sizes. Place Guacamole next to the casserole. Yield: 4 servings.
     
  9. Tatania

    Tatania Disney Foodie

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    It's odd that the 2007 recipe book I purchased from the Food and Wine Festival has additional ingredients like raisins and tomato paste, plantain cooking water, and a garnish of avocado mashed with lime juice - though I've noticed a few times with Disney recipes that there can be 2 to 3 versions of the same dish.
     
  10. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks for the new recipes, Tatania! They sound wonderful! :cool1:
     
  11. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    I hope someone has this recipe for you, katie! I have added to the Requested Recipe list. :upsidedow
     
  12. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    The griddled pumpkin bread sounds yummy! I hope someone has it! I put it on the Requested list. :upsidedow
     
  13. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you, Lu Ann! :goodvibes
     
  14. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    I am looking for the recipe for the Roasted Shallot Vinaigrette served on the BLT Salad at CRT. Anyone? :upsidedow
     
  15. GDUL

    GDUL DIS Veteran

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    My daughter tried to get me to sample her peanut butter and jelly shake from the 50's Prime Time Cafe over several trips to WDW. I remember thinking "that sounds gross!" ................ and then I tried it ............. now it's a must stop everytime we go to the Disney Studios.

    Peanut Butter and Jelly Shake
    From the 50"s Prime Time Cafe and the Tune-In Lounge

    1/4 cup creamy peanut butter
    3 tablespoons grape jelly
    1/4 cup of milk
    3 cups vanilla ice cream, softened

    Combine peanut butter and jelly in a small bowl, mixing well
    Blend in milk, ice cream, and peanut butter / grape jelly mixture in a blender

    Very easy to make .............. and so good!
     
  16. GDUL

    GDUL DIS Veteran

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    I really like Key Lime pie ............. I mean REALLY like them! One of my favorites is from Olivia's at OKW:

    Olivia's Key Lime Pie

    1 graham cracker pie shell
    3 oz. key lime juice
    3 egg yolks
    10 1/2 oz. sweetened condensed milk

    Mix egg yolks and milk together. Slowly add lime juice, mixing throughly. Pour mixture into the pie shell. Bake at 350 degrees for 5 - 7 minutes. Do not overbake. Remove and chill before serving. Makes 1 pie.
     
  17. Disney*Dreamer

    Disney*Dreamer DIS Veteran

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    I have made this before and it is sooo yummy!
     
  18. Lu Ann

    Lu Ann Afternoon Tea Hostess

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    I know why it's different. When we were at EPCOT, I asked at the kiosk for this recipe, but the person working that day said they didn't have it. I thought they should have had it, but maybe she didn't know. So when I got home, I searched for the recipe. I ended up contacting the Dominican Replublic Ministry of Tourism! They told me that they had supplied the recipe to EPCOT, so they e-mailed it to me. But apparently EPCOT changed the recipe when they got it! I have made the one I posted, which I got from the Dominican Republic, and I knew it didn't look as "red" as the EPCOT one, which would probably be from the tomato paste they added, nor was it quite as sweet, which would probably be from the raisins.

    I would love the have the actual one they served at EPCOT. Would you mind posting that for me? I would appreciate it so much!
     
  19. kidd_freeper

    kidd_freeper DIS Veteran

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    Cool thread!

    Anyone have the recipe for the Fra Diavlo served at Mama Melrose?
     
  20. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks for the recipe, GDUL! Make sure to check out the PB & J Pizza at Chef Mickeys! :upsidedow
     
  21. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you, GDUL! :thumbsup2
     

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