Just so you know, it's listed under "vegetables" in the F&WF cookbook.
Ooops! Thanks, quiltymom! I will change it in the recipe index!
Just so you know, it's listed under "vegetables" in the F&WF cookbook.
The Recipe Exchange made Headlines in the DisNewsletter!
I just make this recipe for dinner tonight. It turned out just about as good as it did at WDW. It's the Ripe Plantain Casserole with Avocado from the Dominican Republic.
Actually, I did not follow a Disney recipe. heehee The market was mobbed (the weather man says an inch of snow and everyone runs to the market!) and so I just used what I had on hand. I made the grits and when almost done, added Montery Jack cheese, butter, a pinch of cayenne pepper and fresh cracked pepper. Next time, though, i will use a stronger cheese. And yes, I ended up using half milk, half water
Ooops! Thanks, quiltymom! I will change it in the recipe index!
I posted this one back on page 26 but am VERY glad to have someone else post of "Real Life" picture of the dish and confirm what I suspected about the recipe. The grass green plantains I had access to, were still green after 5days in a bag with a banana and I had to go ahead and make the recipe. My notes also say that this would taste great with super ripe plantans OR substitute yams. I'll be trying this again.
Actually, I did not follow a Disney recipe. heehee The market was mobbed (the weather man says an inch of snow and everyone runs to the market!) and so I just used what I had on hand. I made the grits and when almost done, added Montery Jack cheese, butter, a pinch of cayenne pepper and fresh cracked pepper. Next time, though, i will use a stronger cheese. And yes, I ended up using half milk, half water.
I have no idea how to ripen plantains, either. I've also tried to wait for them to ripen faster in a brown bag, but with no luck. They are definitely hardy things! Anyone know how to make plantains ripen faster?
Did you try putting an apple in the brown bag with the plantains? That usually works when trying to ripen other produce items.
Nope, I haven't tried that. In fact, I've never heard of that tip! Thanks!
Did you try putting an apple in the brown bag with the plantains? That usually works when trying to ripen other produce items.
I am sooooo thankful for this thread. My DH and I went to DisneyWorld in Dec of 2006 and I fell in love with this recipe at Kona. Of course since I am allergic to wheat the chef seared it with out the crust but the marinade was made with wheat free soy sauce. Anyway I made this dish last night for my sister and her husband (both of whom have never been to the World) and I used a wheat/gluten free All purpose flour to form a crust and it was to die for. Got rave reviews all around. I am saddened to know that it has been removed off the menu though. I wonder what I will try next.
This weekend I tried out two of the recipes - the BLT soup from Sci Fi and the Chicken Asiago Pasta from the All Stars.
The soup was good, but nowhere near as good at Sci Fi. The recipe calls to use canned tomato basil soup, so I used Campbell's Select. It was just a bit too sweet for my taste, so next time I think I'll use just regular tomato soup.
The pasta was very good, but different from what I was expecting. I was assuming it was made with a creamy sauce, but it was instead olive oil with two cheeses melted over the pasta at the last step. It was still delicious, just not what I was expecting!
On the Menu as:
Duck Confit - with crispy prosciutto ham and **pomegranate molasses
Le Cellier, courtesy of Sous Chef Albert Riviello
Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. 08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer.
The Chef assumed that whoever requested the recipe knew how it was plated as this is not included in the instructions. I'm hoping someone who's had it can explain how it's plated and whether it's served shredded, hot or cold, etc.
I think I'm going to try making these this week since I just got a whole bunch of potatoes, and onions, and cheddar. I just need heavy cream.Ohana: Maui Scalloped Potatoes
1 pound Russet potatoes (washed and sliced)
1 cup heavy cream
1/4 cup cheddar cheese
2 tbsp parmesan cheese
1/4 cup thinly sliced sweet onions
1 tsp kosher salt
1/4 tsp black pepper
Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving.
Root Beer Sweet Potatoes
from Hollywood and Vine, Disney-MGM Studios
16 oz. Root Beer
4 oz. Early Times
1 oz Lemon Juice
dash Ground Cloves
1.5 oz Corn Starch (mix cornstarch w/water)
2 oz Water
3 oz Brown Sugar
1 oz Butter
Sweet Potatoes:
Peel and slice sweet potatoes. Bake in buttered pan 20-30 minutes until tender. Remove plate and pour sauce over sweet potatoes.
Sauce:
Bring all ingredients to boil except cornstarch and water. Add cornstarch and water at first boil. Let thicken. Remove and serve over sliced sweet potatoes.