Restaurant reviews and recipes...formerly Disney QOTD

[Meriweather]

We've eaten there several times. Meet some DISers there once. Haven't been in a few years.
It was a good buffet. Price was good.
Always nice to walk around the area.

 

[kimbac3]

We love this place! Very relaxed and tasty. The only thing my DD didn't like was riding the boat to get there from Magic Kingdom - she HATES boats!!!

 

[Missy1961]

I've never eaten there.

 

[pennst8r]

Have never eaten there or at Fresh.

 

[Meriweather]

ROTD.....3-29

Citrico's

 

[Meriweather]

* Exported from MasterCook *

Onion Tart

Recipe By :Citrico's, Grand Floridian
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 large onion
2 cloves garlic
1 bay leaf
Salt and white pepper -- to taste
1 package puff pastry -- thawed
2 eggs
2 tablespoons milk
2 tablespoons heavy cream
1/4 cup shredded manchego cheese -- plus additional cheese for sprinkling

Heat oven to 400º F.
Peel and slice the onion. Add olive oil to a large skillet over medium heat. Add onions.
Chop the garlic cloves and add to the pan along with a bay leaf. Season with salt and white pepper to taste.
Let the onions sizzle until golden and caramelized.
Cut puff pastry into circles using a 31/2-inch ring molds and carefully stretch dough to fit snugly into greased four-inch tart pans. With the tip of knife or the tines of a fork, prick dough with the tip of a knife. Set aside.
In a large mixing bowl, combine the eggs, milk, heavy cream and shredded Manchego cheese.
To assemble, mound the caramelized onions in the prepared tart pans.
Top off with some of the egg mixture. Sprinkle with additional Manchego cheese and bake the tarts for 10 to 12 minutes or until golden brown and set.
Serve warm.

 

[Meriweather]

* Exported from MasterCook *

Mediterranean Seafood Lime Salad

Recipe By :Citrico's, Grand Floridian
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Salads
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup lime juice
1/2 cup olive oil
1 1/2 cups seeded, diced tomato
1/3 cup minced red onion
1 cup diced cucumber
12 ounces shrimp -- cooked and diced
4 ounces crabmeat
2 dozen mussels -- cooked and removed from shells
1/2 cup chopped basil
1/3 cup chopped mint
1 teaspoon chili flakes
Salt to taste
White pepper to taste

Combine all ingredients.
Marinate in the refrigerator for one hour before serving.

 

[Meriweather]

* Exported from MasterCook *

Six Hour Braised Veal Shank with Orzo Pasta, Toasted Sesame Seeds and a Soy Sauce Glaze

Recipe By :Cítricos, Grand Floridian
Serving Size : 2 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 24 ounce Veal Hind Shank -- trussed and marinated
8 ounce Orzo Pasta -- blanched
2 tablespoons Black Sesame Seeds -- toasted
2 Green onions Tempura -- See Method
2 Rosemary Sprigs
Veal Shank Marinade:
2 tablespoons Black sesame Seeds -- toasted
1 cup Rice Wine Vinegar
1 1/4 cup Soy sauce
1 tablespoon Chili Flakes -- crushed
2 green Onions -- chopped
4 ounces carrots -- diced
4 ounces celery -- diced
2 cups Dry White Wine
4 ounces Fennel -- diced
1 ounce fresh Cilantro -- chopped
3 ounces Sesame Seed Oil

Marinade Preparation:
Combine all ingredients in a large mixing bowl. Place the trussed veal shanks in a small upright container and pour the marinade over the top to cover. Allow to marinate for 72 hours (three days).

Cooking Method:
Remove the shanks from the marinade.
In a large sauce pot, heat 1 tablespoon of olive oil and sear all sides of the shanks to a deep golden brown.
Add the marinade to cover the shanks 3/4 of the way and bring to a simmer. Cover the pot with a lid or foil.
Place the pot in a 300º oven and allow to cook for four to six hours or until tender.
Upon completion of cooking, remove the shank from the liquid and keep warm.
Place the marinade in a small sauce pot on the stove over medium heat and bring to a simmer. Reduce to sauce
consistency. Adjust the seasoning as needed.

* Do not over reduce the sauce as it will become salty due to the soy sauce content.

 

[Meriweather]

* Exported from MasterCook *

Gingerbread Ice Cream With Chocolate Soup

Recipe By :Citricos Restaurant
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gingerbread Ice Cream
2 cups vanilla ice cream -- slightly softened
2 tablespoons molasses
2 teaspoons ground ginger
8 ginger-man cookies (Pepperidge Farm) -- broken in small pieces
Chocolate Soup
8 ounces fine-quality bittersweet chocolate -- chopped
1 cup boiling water
1/4 cup orange juice
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Garnish: decorated ginger-man cookies


Gingerbread Ice Cream: Vigorously stir ice cream, molasses and ginger in a medium bowl until blended.
Fold in crushed cookies.
Freeze 4 hours or until firm.
Up to 1 hour before serving: Put chocolate in a medium bowl. Add boilingwater; stir until chocolate melts. Cool to room temperature.
Stir in remaining soup ingredients. Ladle into bowls, add scoops of ice cream, and garnish with decorated or plain ginger-man cookies.

NOTE To decorate cookies: Spoon canned vanilla frosting into an unpleated sandwich-size Ziploc bag. Snip tip off corner of bag. Squeeze frosting through opening.

NOTES : TIP: Don't refrigerate the "soup." It may get grainy

 

[JLitfin]

ROTD.....3-28

Trail's End

ROTD.....3-29

Citrico's

Haven't eaten at either place

 

[Pooh67_68]

Have not eaten there.

 

[Missy1961]

haven't eaten there either.

 

[Meriweather]

me either.....I know someone has though, so hopefully we will get a review.

 

[Meriweather]

ROTD.....3-30

Kona Cafe

 

[Meriweather]

* Exported from MasterCook *

Asian Deli Sandwich

Recipe By :Kona Cafe, Polynesian
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tt mayonnaise
1/4 cup cucumber -- thinly sliced
1/8 cup red onions -- thinly sliced
1/4 cup carrots -- shredded
1 teaspoon rice wine vinegar
1 ounce hard salami -- sliced thin
2 ounces ham -- sliced thin
2 ounces turkey -- sliced thin
1/2 teaspoon cilantro
1 ounce sugar
1 Sub Roll

Combine sugar, mayonnaise and rice wine vinegar.
Spread mixture on the roll and sprinkle with cilantro.
Layer on the cucumbers, onion, and carrots.
Layer on the deli meats and enjoy.

*For the roll we suggest using King Hawaiian Bread, which is available in most grocery stores nationwide. You may also use Cuban Sweet bread with this.

 

[Meriweather]

* Exported from MasterCook *

Asian Noodle Bowl

Recipe By :Kona Cafe, Polynesian
Serving Size : 5 Preparation Time :0:00
Categories : Foreign Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces rice noodles
1 pound snow peas
1 ounce carrots
1/2 pound napa cabbage
10 ounces broth -- see note
6 ounces strip steak
1/2 lemon
1/8 ounce scallion
1/8 ounce cilantro
1/4 ounce shaved white onion
1/2 ounce chili garlic paste

Heat vegetables in broth.
Heat noodles in water bath.
Slice beef extremely thin.
Place hot noodles in bowl, place raw beef on top.
Pour hot broth over to cook beef, garnish with scallions, cilantro, and onions.
Serve with lemon wedges.

Broth for Ramen:
3/4 ounce ginger
1/8 ounce cinnamon sticks
3 1/4 ounce onion, peeled, halved
1/8 ounce star anise
1 gallon water
1/8 ounce black peppercorns, whole
1/8 ounce coriander
4 ounce beef scraps (strip steak)
1/8 bottle Fish Sauce
3/8 ounce Kosher salt
1/3 ounce sugar

Wash anise and cinnamon
Add to kettle with all water, onions, ginger, peppercorns, and coriander
Bring to a slow simmer.
DO NOT BOIL
Add fish sauce
Simmer for 1 hour
Add beef scraps and simmer for 1 hour
Skim the scum to keep broth clear.
DO NOT BOIL
Add sugar and salt.
Strain and store

 

[Meriweather]

* Exported from MasterCook *

Macadamia Nut Encrusted Mahi-Mahi

Recipe By :Kona Café Restaurant, Polynesian Resort
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 6 oz portions Mahi-Mahi -- (6 to 8)
Marinade:
1 tablespoon Coleman's Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion -- minced
1 clove garlic -- peeled and thinly sliced
1 green onion -- thinly sliced
1 cup Japanese soy sauce
Coating ingredients:
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 tablespoons clarified butter (or substitute vegetable
oil) -- (6 to 8)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or
lemon juice)
4 tablespoons white wine (do not use "cooking wine")
6 tablespoons unsalted butter -- softened
2 tablespoons thick soy sauce

Marinade Preparation:
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce.
Add the mahi-mahi portions.

Combine the flour and the macadamia nuts and mix together.
Remove the mahi-mahi filets from the marinade and drain slightly.
Coat the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
Using a paper towel, wipe out the sauté pan and return to heat.
Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly.
Add the cilantro and remove the pan from the heat.
Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.

 

[Meriweather]

* Exported from MasterCook *

Kilauea Torte

Recipe By :Kona Cafe, disney's Polynesian Resort
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup melted chocolate chips
1 cup heavy cream
Cookie Dough
1 cup butter -- unsalted
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup sifted cocoa powder
1 1/4 cups all purpose flour
Peanut Butter Cream
1 cup peanut butter
1 1/2 cup sweetened condensed milk

Scald the cream in a saucepan. Pour over melted chips and stir until thoroughly mixed and set aside to cool.
In an electric mixer, cream butter and sugar until smooth. Add vanilla and salt and mix well.
Combine cocoa and flour and add to butter. Mix until well blended. Mixture will be slightly dry.
Form into 6 medium and 6 small balls using all of the dough. Place medium balls into buttered muffin tins dusted with cocoa powder.
Press dough evenly to the sides of and bottom of tin. Flatten small balls into circles large enough to cover the tops of the tortes. Set aside.
Combine peanut butter and milk and mix well.
Assembly: Place one tablespoon of the peanut butter mixture into bottom of the prepared muffin tins. Pour 1/3 to 1/2 cup ganache over peanut butter in tins, filling almost to the top of the dough. Cover the tops with dough circles and press firmly to seal.
Chill for 30 minutes then place in a 350 degree oven for 25 minutes. Remove and let cool completely before removing from tins.
To serve: Heat tortes in a 200 degree oven for 5 minutes. Remove, place on plate and top with whipped cream.

 

[Meriweather]

* Exported from MasterCook *

Kona White & Dark Chocolate Cheese Cake

Recipe By :Kona Cafe, Polynesian Resort
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 ounces cream cheese
1/2 cup sugar
7 large eggs
1/4 cup milk
1/3 cup white chocolate
2 tablespoons butter
1 teaspoon vanilla extract

In a mixer with a paddle, cream the cheese and sugar.
Add whole eggs, mix and scrape bowl several times.
Melt chocolate and butter.
Heat milk, and add to chocolate mix with the vanilla.
Add hot mix to the cream cheese mix.
Mix for 30 seconds and mix is ready to bake.
The unused portion can be stored in refrigerator.
Bake at 280ºF for 45 minutes to 1 hour or until done (bake in Baine Marie).
Bake in small metal rings.
Put 1 oz of graham cracker crumbs for cheesecake on each ring.
Fill each metal ring with 7 oz of the cream cheese filling .

 

[Pooh67_68]

Have not eaten there.