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

  1. gismo1554

    gismo1554 DIS Veteran

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    I think that the scotch barley soup was the old lamb&barley soup at the R&C. I would say use heavy cream rather than half and half because they're likely to have added more cream.
     
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  3. gismo1554

    gismo1554 DIS Veteran

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    Sorry odd question from a brit what is Boboli?
     
  4. gismo1554

    gismo1554 DIS Veteran

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    Another thick question Im afraid what is English cucumber? Being from the UK we only have 1 type of cucumber which I assume is English cucumber but just wondering what the difference is in the US between the types of cucumber?
     
  5. rcraw45425

    rcraw45425 <font color=darkorchid>I'm a 43 year old mom with

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    English cucumbers are long and thin normally seedless also. I have also seen them referred to as Janapese cucumbers
     
  6. gismo1554

    gismo1554 DIS Veteran

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    Ohh sounds like its not the regular cucumber you get over here then as thats seeded. Ill have a look tonight for Japanese Cucumber.
     
  7. tammyandtommy

    tammyandtommy Just call me Duckie!

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    Ty ty ty ty ty, I have been pining for these before my surgery!
     
  8. gismo1554

    gismo1554 DIS Veteran

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    No problem at all. Hope theyre nice
     
  9. Prinny27

    Prinny27 DIS Veteran

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    I'm not sure how new it is, but I had it when we were there in September and it was excellent! Thanks for looking around!
     
  10. Prinny27

    Prinny27 DIS Veteran

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    That's what I'm going to try next time. That really was the greatest soup, and such a shame that they took it off of the menu.
     
  11. BeckWhy

    BeckWhy <font color=FF99FF>The Tag Fairy prefers to remain

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    Around here they are also called Hothouse Cucumbers. And they are generally wrapped in plastic whereas regular cucumbers aren't.
     
  12. tiggerfan1

    tiggerfan1 DIS Veteran

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    This is not exactly what you had (it seems like an older recipe), but I'm sure it's close. The description of the Western Chicken Pasta says that it has a chipotle and roasted garlic cream sauce. Maybe if you use chipotle pepper instead of poblano peppers and use roasted garlic instead of regular garlic, you may end up with a pretty good recreation of the dish that you had. Here's the recipe (from wdwrecipes.com):

    Grilled Chicken Pasta
    (from the Whispering Canyon Cafe)

    1 cup white wine
    1/2 Tbsp. thyme, minced (or 1/4 tsp. dried thyme)
    1/2 Tbsp. garlic, minced
    2 Tbsp. shallots, finely diced
    2 cups heavy cream
    1 cup boursin cheese
    2 poblano peppers
    2 Tbsp. olive oil (plus extra for the poblano peppers)
    1 lb. boneless, skinless chicken breasts
    Blackened seasoning (Just in case you can't find blackened seasoning, I've included a recipe for it below.)
    1 each: carrot, yellow squash and zucchini, cut into 1/4 inch slices
    2 cups broccoli, chopped
    1 small red onion, thinly sliced
    1 red pepper, julienned
    1 lb. farfalle (bow-tie) pasta, cooked
    Grated Pecorino Romano cheese
    salt and pepper


    Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until liquid is reduced by half, about 15 minutes. Stir in the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper to taste. Strain and set aside.

    Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Note: Some people like to roast peppers on an open flame on their gas stoves. If you've never done it, here's a website that shows you how: http://www.wikihow.com/Roast-Peppers-on-a-Gas-Stove) Watch the peppers carefully because they cook quickly. Run the peppers under cold water, then peel, remove seeds and dice. Set aside.

    Sprinkle blackened seasoning all over the chicken. Heat 1 Tbsp. olive oil in a pan and saute the chicken until done. Let the chicken sit for about 5 minutes and cut into strips. Set aside.

    Heat 1 Tbsp. of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked, but still firm. Mix in the poblano peppers, cream sauce and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over the cooked farfalle and sprinkle with the grated cheese.


    Blackened seasoning:

    1 Tbsp. paprika
    2 tsp. salt
    1 tsp. garlic powder
    1 tsp. onion powder
    1/4 - 1/2 tsp. ground cayenne pepper (or more, depending on how spicy you want it)
    3/4 tsp. black pepper and 3/4 tsp. white pepper (or 2 tsp. black pepper)
    1/2 tsp. dried thyme
    1/2 tsp. dried oregano
     
  13. tiggerfan1

    tiggerfan1 DIS Veteran

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    It's a ready-made pizza crust (Boboli is the brand name).
     
  14. lynninpa

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

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    Here you go, gismo! :upsidedow

    Chef Mickeys: PB & J Pizza

    • 1/4 oz quick-rising yeast
    • 1 1/2 teaspoon light brown sugar
    • 2 cups bread flour, plus extra for kneading
    • 1 teaspoon kosher salt
    • 2 tablespoons olive oil
    • 1 to 2 1/2 cups peanut butter
    • 1 cup grape jelly
    • Clean squeeze bottle
    In a large bowl combine the yeast, sugar and 1 cup of flour. Stir in 1 cup of warm water and let the mixture stand for 10 minutes. Add the salt, oil and a second cup of flour. Stir until dough pulls away from the side of the bowl. Turn dough onto a floured surface and knead 5 minutes, adding additional flour as necessary to keep the dough from sticking. Divide into 3 balls. Place the balls on the floured surface, cover with a dishtowel, let rest 10 to 15 minutes.

    Preheat oven to 350 degrees. Flatten each dough ball into an 8 to 10 inch round with slight rim, formed by pinching the sides up. Place the rounds onto lightly oiled baking sheet and bake until golden brown, about 10 minutes.

    Remove the pies from the oven and cover each with peanut butter. Put the jelly and 2 tablespoons of water into a clean squeeze bottle and shake until mixture is smooth. Start in the center of the pizza and move around and out toward the rim. Squeezing the jelly over the peanut butter in a swirl pattern. Drag a toothpick from the middle of the pie to the edges to create a flared effect shown above. Repeat on the other pies. Serve warm. Makes 3.
     
  15. tiggerfan1

    tiggerfan1 DIS Veteran

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    Thank you both for the recipes! :thumbsup2 I liked the pulled pork sandwiches at Flame Tree. (And the BBQ ribs and chicken looked delicious!) I would really like to try making either the pulled pork or BBQ ribs this weekend. I'll let you all know how it turns out. Wish me luck! :)
     
  16. lynninpa

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

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    Thanks for the great cocktail recipes, gismo!! :drinking1
     
  17. lynninpa

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

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    Thanks for another great recipe, gismo! :upsidedow
     
  18. lynninpa

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

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    Sounds yummy! Thanks, tiggerfan! :thumbsup2
     
  19. lynninpa

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

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    Good luck! And yes, please do let us know how it turns out, tiggerfan! :upsidedow
     
  20. Simbee3

    Simbee3 DIS Veteran

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    BEEF MARINADE 'Ohana Restaurant
    Polynesian Resort

    Yield: serves 8 persons



    Beef Marinade

    5 lbs. Beef (cut into 2-3 oz chunks)
    1 cup canola oil
    ½ cup garlic (chopped)
    ¼ cup black pepper

    Method:

    1. Place beef in a mixing bowl
    2. Add oil, garlic, and pepper to beef and mix well
    3. Place in a container, label, date it and allow it to marinate for 24 hours


    Ingredients - Roasted Shallot-Garlic Butter
    ½ cup unsalted butter
    2.5 oz. shallots
    2 oz. garlic
    1 TSP Lemon Juice
    1 TSP Granulated Sugar
    TO TASTE Salt and Pepper

    Method

    1. Roast shallots and garlic in separate pans until soft and golden brown. Puree the shallots and garlic together and let cool.

    2. Let the butter sit out at room temperature until it softens.

    3. Add all remaining ingredients. Whip until all ingredients are incorporated and butter is fully whipped.


    Now guys I need your help. I have been dying to try this marinade, but I don't know what to do with the second half of the recipe. Now would I use the Roasted Shallot-Garlic Butter as part of the marinade? Or would I use this to cook with.

    I really am in dire need my kids have been begging me for this, and the beef teryaki from Kona for the past month and I want to make this for them sometime this week. So if anyone could help I will be in debt to you.
     
  21. allyphoe

    allyphoe DIS Veteran

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    I'd brush it on the meat after it was cooked, but before it was eaten. I think if you put it on during the cooking, the roasted garlic might scorch and turn bitter.
     

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