Restaurant reviews and recipes...formerly Disney QOTD

[Luv2Roam]

Usually my first WS choice. yum, yum, yum, yum, yum.
They have a good lunch special -- fix prixe menu with choices. $20 pp.
Last time my soup was the lobster bisque. All fat free, I bet.
Always good service too.

 

[Meriweather]

the pre-fixed lunch is what DH gets

 

[bobbiwoz]

At Chefs de France, I love:

Mac and cheese
French Onion soup
Short ribs
The dessert that has chocolate sauce and ice cream and puff pastry.

Every so often, I splurge on a glass of wine they recommend...

Bobbi

 

[Meriweather]

ROTD.....3-10

California Grill

 

[Meriweather]

* Exported from MasterCook *

Sonoma Goat Cheese Ravioli

Recipe By :California Grill, Contemporary Resort
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces soft mild goat cheese (such as Montrachet)
or part aged goat cheese -- crumbled
1/2 cup seasoned bread crumbs
2 tablespoons prepared basil pesto
2 teaspoons extra virgin olive oil
2 teaspoons garlic puree (see recipe below)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16 egg roll wrappers
1 large egg
2 tomatoes -- seeded and chopped

In a large bowl stir together the goat cheese, bread crumbs, pesto, oil, Garlic Puree, salt, and pepper until well combined.
On work surface lay out 4 egg roll wrappers and brush each with egg-water wash.
With a sharp knife mark each wrapper into 4 squares, being careful to not cut all the way through.
Place about a tablespoon of the goat cheese mixture in the center of each square.
Cover with 4 new wrappers and press edges together.
With a knife cut each double wrapper with filling into 4 squares which will yield 16 ravioli. Press edges together. Repeat with remaining wrappers and filling.
If you are not using the ravioli immediately, sprinkle lightly with cornmeal and store refrigerated between layers of waxed paper.
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely and serve with chopped tomatoes.

Garlic Puree
Heat oven to 400 degrees. Cut off stem and top third of 1 whole garlic head and place on foil; drizzle with ` tablespoon of olive oil. Seal packet tightly and roast at 400 degrees for 1 hour. Carefully open the packet and let garlic cool. Squeeze out the pulp and use in above recipe.

 

[Meriweather]

* Exported from MasterCook *

Panko Shrimp with Mango Sauce

Recipe By isney's California Grill
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Panko Shrimp
1 cup Japanese panko bread crumbs
Salt and pepper -- to taste
1/2 cup flour
16 large shrimp (1 oz. each) -- tails on, peeled and deveined
3 whole eggs -- beaten
16 6 inch wooden skewers
Canola or peanut oil for frying
Mango Sauce
2 fresh -- ripe mangoes, peeled and pitted
1/2 cup water
1 red bell pepper -- seeded
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh ginger
1 teaspoon sriracha-style Thai chili sauce
1 teaspoon lime juice
1 teaspoon sugar
Salt to taste

Put 1 mango in a blender with the water, and puree. Place the puree in a mixing bowl and set aside.
Finely dice the remaining mango and the bell pepper and add to the mango puree.
Stir in the remaining ingredients and salt to taste.
Place the shrimp on the skewers and straighten them out.
Deep-fry the shrimp a few at a time, in 350-degree oil. Each batch should take 2 to 3 minutes.
Serve with the mango sauce for dipping and a salad of mixed greens.
Panko Shrimp: First, season the bread crumbs with salt and pepper. Next, lightly flour the shrimp. Then, dip each one into the beaten eggs and coat lightly with bread crumbs. Set the shrimp aside while you prepare the mango sauce.

 

[Meriweather]

* Exported from MasterCook *

Grilled Yellowfin Tuna

Recipe By :California Grill, Disney's Contemporary Resort
Serving Size : 0 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 pound fresh, thick-cut tuna per person (if tuna
is unavailable works well with shrimp
also) -- this seasoning
1/3 cup soy sauce
2 tablespoons safflower oil
1 tablespoon fresh grated ginger
1/3 teaspoon red chili flakes -- or to taste
Zest of 1 lemon
Kosher salt and fresh ground black pepper -- to taste
Cilantro Lime Yogurt Sauce
8 ounces nonfat yogurt
1/2 bunch cilantro -- finely chopped
2 scallions -- finely sliced
1/4 cup minced red onion
Zest and juice of 1 lime
1 teaspoon fresh grated ginger
1 teaspoon curry powder
1 teaspoon light soy sauce
Kosher salt and fresh ground black pepper -- to taste

Brush each tuna steak with a mixtue of soy sauce, safflower oil, ginger, chili, lemon zest, salt and pepper.
Grill the tuna over a very hot, but not flaming, grill. Cook the tuna so that the outside is browned, but the inside is nearly rare.
Cilantro Lime Yogurt Sauce: Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.

 

[Meriweather]

* Exported from MasterCook *

Chocolate Souffle'

Recipe By isney's California Grill
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter -- melted
2/3 cup sugar
3 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder
1/3 cup 1% lowfat milk
4 large egg whites -- room temperature
3 large egg yolks -- room temperature
1/2 cup semisweet chocolate chips

Brush melted butter in eight ramekins (2/3-cup capacity), or a 1 1/2-qt souffle dish.
Add 3 tablespoons of the sugar, then tilt dish to coat bottom and sides.
Whisk flour, another 3 tablespoons sugar and the cocoa powder in a medium saucepan to blend.
Whisk in milk. Whisking constantly, bring to a simmer over medium heat.
Simmer 2 minutes or until very thick.
Remove from heat and whisk vigorously until no lumps remain.
Cover surface directly with plastic wrap to keep a skin from forming.
Refrigerate at least 30 minutes until cool or up to 24 hours.
Heat oven to 400ºF.
Beat egg whites in a large bowl on medium speed until foamy. Increase speed to high. Slowly add remaining sugar and beat until stiff peaks form when beaters are lifted.
Stir about I cup whites into the chocolate mixture, then fold chocolate mixture and chocolate chips into remaining whites just until no white streaks remain.
Spoon into prepared dish(es).
Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are puffed and tops look dry. Serve immediately.

 

[Meriweather]

* Exported from MasterCook *

Chocolate Lava Cake

Recipe By :California Grill, Disney's Contemporary Resort
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces semisweet chocolate -- chopped, OR
1 cup semisweet chocolate chips (the restaurant
uses Valrhona)
1 cup butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour

Preheat oven to 375ºF.
Lightly buttered sides of 6 individual (3/4 cup) ramekins. Lightly coat was sugar, then shake out excess.
Melt chocolate and butter in top of a double boiler set over simmering water. Stir until smooth.
Remove from over water and cool 10 minutes.
Beat egg yolks and the whole eggs together in a large bowl. Add sugar and beat about 2 minutes, until thick and light.
Fold in chocolate mixture.
Sift flour, then fold into batter, mixing until smooth.
Divide batter among prepared cups, filling 3/4 full.
Place on a baking sheet and bake about 35 to 40 minutes, or until sides of cakes are set and middle is still soft. Do not overbake.
Using a small knife, cut around sides of cake to loosen. Invert onto plates and serve with your favorite ice cream.

The restaurant uses different ice creams like Strawberry, house-made White Coffee Ice Cream, Cappuccino Anglaise, White Chocolate etc.
Cooks Note: you can also use muffin tin; recipe makes 12. Bake for 15 minutes, or until set and middle is still soft.

 

[Pooh67_68]

Have not eaten there.

 

[Meriweather]

We haven't eaten there either.

 

[JLitfin]

ROTD.....3-10

California Grill

Haven't eaten there

 

[Meriweather]

ROTD.....3-11

Rose and Crown

 

[Meriweather]

* Exported from MasterCook *

Guinness Stew

Recipe By :Rose & Crown, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sirloin cubes
1 ounce olive oil
1 dry bay leaf
8 ounces diced onions
4 ounces diced carrots
1/2 ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
1/4 teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth

Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.
Once the meat has a good sear on it (browned), add the onions and carrots. Cook until the onions are translucent.
Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute and add the Guinness.
Allow the Guinness to simmer for five minutes, then add the beef broth.
Simmer for 30 minutes. Liquid should reduce by at least 1/3.
Season with salt and pepper to your personal taste.
Cook's note: To thicken stew if wanted, make a slurry of 1 ounce cornstarch and 2 ounces water and add to stew while at a simmer.

 

[Meriweather]

* Exported from MasterCook *

Cottage Pie

Recipe By :WDW Rose and Crown Pub (Mickey's Gourmet Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 cup onion -- diced
1 1/2 pounds lean ground beef
Salt
Pepper
1/4 teaspoon ground savory
1 cup brown gravy
2 cups potatoes -- mashed
Additional butter

Heat 1/4 cup butter in a 9' skillet. Add onion and cook until lightly browned, stirring. Add beef, salt, pepper and savory and continue cooking 5 minutes longer.
Stir in gravy and heat until bubbling. Spoon into a buttered 8 cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter.
Bake at 400 degrees for 30 minutes, or until potatoes are lightly browned.

 

[Meriweather]

* Exported from MasterCook *

Pecan Crusted Chicken

Recipe By :Rose and Crown, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole chicken breasts -- skinned, boned and halved
1 cup pecans -- finely chopped
1/4 cup breadcrumbs
2 teaspoons paprika
1 teaspoon salt
3/4 teaspoon pepper
1/3 cup mayonnaise
3 tablespoons honey

Preheat oven to 425º F.
Rinse chicken and pat dry. Set aside.
In a shallow bowl combine next 5 ingredients.
In another bowl whisk together mayonnaise and honey. Coat chicken with honey mixture. Then roll each piece of chicken in nut mixture until well coated.
Spray a roasting pan rack with cooking spray. Arrange chicken pieces on rack.
Bake for 10 minutes. Turn.
Bake an additional 12 minutes or until chicken is tender and juices run clear.

Stilton Sauce
* 1/2 pound stilton softened (1 cup)
* 1 stick (1/2 cup) unsalted butter softened
* 1 1/2 cup dry white wine
* 4 teaspoons freeze dried green peppercorns
* 1 cup heavy cream
* 4 teaspoons minced fresh parsley leaves
In a bowl cream together the cheese and butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon.
Add the cream, and boil the liquid until it is reduced by half.
Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley.
Remove the pan from the heat and keep the sauce warm.

 

[Meriweather]

* Exported from MasterCook *

Lemon Posset

Recipe By :Rose and Crown, EPCOT
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces heavy cream
4 ounces powdered sugar
Juice of three lemons
Topping
1/2 pint fresh raspberries
1/2 pint fresh strawberries
3 ounces corn syrup
1 ounce orange juice

Bring heavy cream to a boil, then add sugar. Reduce for four minutes.
Add the lemon juice, mix well and keep cooking for 2 more minutes.
Pour the mixture into a glass or bowl and put it into the refrigerator overnight. Mixture should be firm.
Topping: Mix corn syrup with orange juice, then add berries.
Garnish with fresh berries and serve.

 

[Danauk]

I've never eat at the Rose and Crown. Being English I just don't fancy eating there (plus DH complains about the beer being too warm!!)

 

[Pooh67_68]

ROTD.....3-11

Rose and Crown

On my list for this Nov. and I just checked the lunch menu and they have a burger, John is all set.

 

[Meriweather]

We really like it there. We have been many times.
DH doesn't find the beer too warm He always gets the sampler.