Restaurant reviews and recipes...formerly Disney QOTD

[Trish5768]

Had breakfast there back in 96. It was real good, not sure why we haven't gone back. Probably cause we aren't big breakfast eaters.

 

[Meriweather]

We had lunch there once.
It was really good.....mine was a bit salty.
I would go back and try something else....maybe next time.

 

[Missy1961]

I almost ate there a few years ago. We made an ADR & then cancelled it.

 

[Luv2Roam]

No on Citrico's.
Yes, quite a few times at Kona, breakfast, lunch and dinner. DH esp enjoys the Tonga Toast. (Not the exact same at Captain Cook's.)
Never had a bad meal or service there. I wish they had more variety though.

 

[Meriweather]

ROTD.....3-31

Artist Point

 

[Meriweather]

* Exported from MasterCook *

Smoky Portobello Mushroom Soup

Recipe By :Artist Point at Disney's Wilderness Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Portobello Mushrooms
3 medium Smoked Portobello Mushrooms
1/2 cup Sweet Onions
1/2 cup Chardonnay
1 1/4 quarts Heavy Cream
24 oz. Chicken Broth
1 1/2 tablespoons Garlic -- chopped
1 1/4 cup White Roux (equal parts of butter and
flour) -- cook slowly over low heat
To Taste Salt and Pepper
Croutons (see recipe)
Chive Oil (see recipe)
Roasted Shiitake Mushrooms (see recipe)
Sour Cream (see recipe)
Chives -- cut for garnish

Clean the portobellos by wiping them with a damp towel (do not wash!).
Remove the mushroom gills (the slats on the underside of the caps).
Saute the onions lightly (to sweat).
Add the unsmoked mushrooms to the onions.
Add the garlic when the mushrooms are almost cooked.
Add the smoked mushrooms.
Add the chardonnay and reduce by half.
Add the chicken broth and bring to a simmer.
Place in a blender or food processor in batches.
Add the heavy cream slowly and continue to blend.
Season to taste.
Place the mixture back into the pot.
Add the roux and let simmer for 20 minutes.
Serve hot and garnish with croutons and roasted shiitake mushrooms, a dollop of sour cream.
Drizzle with chive oil and cut chives.

Smoking Portobello Mushrooms:
* In a home smoker, place thick slices of portobello mushrooms on the rack
and cold smoke for one hour.
* We use chips for our smoker.

Croutons:
Pre-heat the oven to 325-350 degrees.
Cut 6 slices of your favorite bread into 3/4" squares.
Toss in a bowl with 1/4 cup melted butter.
Place on a baking sheet and season with salt and pepper to taste.
Bake at 325-350 degrees until brown.

Chive Oil:
Place 1 cup of light olive oil in a blender and add to that 1 cup of
chives.
Blend for 30 seconds and let rest for 1 hour.
Strain through a fine sieve.

Roasted Shiitake Mushrooms:
Thinly slice 2 cups of shiitake mushrooms.
Toss with 2 tablespoons of olive oil and a little salt and pepper.
Place on a baking sheet and roast in the oven at 375 degrees until crispy and golden brown.
Cool and set aside.

Sour Cream: Place a little sour cream in a bowl and whip it up by hand until smooth. 2. Set aside.

 

[Meriweather]

* Exported from MasterCook *

Grilled Chicken Pizza

Recipe By isney's Artist Point
Serving Size : 0 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pizza dough (available pre-made in the
dairy section) -- divided into four pieces
1 pound boneless chicken pieces (grill to add
smoky flavor)
Olive oil
1/2 cup chopped red pepper (sauté in olive oil and
set aside)
1/2 cup chopped onion (sauté in olive oil and set
aside)
1/4 cup chives
8 ounces shredded mozzarella cheese

Prepare the charcoals for grilling with the coals glowing hot. Roll each piece of dough out to approximately 1/8-inch thick. Brush lightly with olive oil on both sides. Place directly on the grill grate.
Checking with a spatula, grill until the bottom is golden brown and the top starts to bubble (about 5 minutes). Using 2 spatulas, turn dough over. Top evenly with mozzarella, chicken, peppers, onions and chives. Place lid on grill for approximately 6 minutes, or until the bottom is golden brown and cheese is melted.

 

[Meriweather]

* Exported from MasterCook *

Sake Kasu Halibut

Recipe By :Artist Point, Wilderness Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fresh Alaskan halibut filets -- (8 ounces each)
2 cups sake (Japanese rice wine)
4 tablespoons brown sugar
1 teaspoon kosher salt
8 whole chives
1 cup soy glaze

Rinse halibut filets and place in a small container.
Blend the sake, brown sugar and kosher salt together. Pour over the filets so the marinade covers them completely. Let marinate 12 hours.
Remove filets from marinade and grill over a charcoal grill until the fish is firm to the touch.
Just before serving, brush with soy glaze.
Garnish with 2 whole chives laid across the fish.

Soy Glaze
1/2 cup apple juice
1/2 cup light soy sauce
1/2 tbsp. cornstarch

Mix apple juice and soy sauce. Stir in cornstarch. Bring to a low simmer until the glaze has slightly thickened and the starchy taste is gone.

 

[Meriweather]

* Exported from MasterCook *

Cedar Plank Salmon

Recipe By :Artist Point, Disney's Wildrness Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Red Cedar Plank
16 ounces wild Kirk salmon filet
2 ounces walnut oil
2 ounces maple syrup mixed with 2 ounces whiskey
6 sprigs herbs -- (rosemary, thyme)

Heat cedar board for 15 minutes at 400 degrees.
Brush board with walnut oil.
Place salmon on board, place herb on top.
Drizzle with maple syrup mixture.
Cook in oven at 400 degrees for 20-25 minutes.

 

[Meriweather]

* Exported from MasterCook *

Artist Point Berry Cobbler

Recipe By :Artist Point Restaurant, Wilderness Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons baking powder
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries or other seasonal berries
8 tablespoons brown sugar
8 tablespoons unsalted butter
Whipped cream or ice cream

Combine the flour, salt, baking powder and sugar.
Break the butter apart into small pieces and mix it in.
Add the eggs and stir until just absorbed.
Add the heavy cream and mix just enough to incorporate (batter should be lumpy).
Divide the dough into four pieces.
In four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans.
Spread the blueberries on top of each piece.
Sprinkle each with 2 tablespoons brown sugar.
Dot each with 1 tablespoon butter.
Bake in a preheated 350 degree oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned.
Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.

 

[pennst8r]

ROTD.....3-31

Artist Point

We ate there 2 years ago. It was good, but I wasn't impressed enough to go back.

 

[Pooh67_68]

Not to highjack Nancy's thread but for thoes not not facebook, I am having knee surgery this Friday. Torn meniscus and arthirtis.

 

[Pooh67_68]

No.

ROTD.....3-31

Artist Point

 

[JLitfin]

ROTD.....3-30

Kona Cafe

ROTD.....3-31

Artist Point

Haven't eaten at either restaurant

 

[Meriweather]

Not to highjack Nancy's thread but for thoes not not facebook, I am having knee surgery this Friday. Torn meniscus and arthirtis.

Oh no....good luck with that, Heidi.
Donna is due for surgery too.

Best wishes to you both.

 

[Meriweather]

Haven't tried Artist Point yet, but it is on the list to do so.
I think it is Bobbi that really likes it. Maybe she will stop by and give us a review.

 

[Missy1961]

Not to highjack Nancy's thread but for thoes not not facebook, I am having knee surgery this Friday. Torn meniscus and arthirtis.

Hope all goes well!

 

[Danauk]

We love Artists Point, we have eat there several times. I had a buffalo steak there which was really nice. We love the atmosphere in the restaurant and the deserts there are so yummy!

Good luck to all those having surgery soon. x

 

[Pooh67_68]

Donna good luck.


Thnak you everyone.

 

[Trish5768]

Never eaten there.

Good luck, Heidi!