Restaurant reviews and recipes...formerly Disney QOTD

[Danauk]

We have eaten there a few times, we like to go over there as a break from the MK.

 

[JLitfin]

ROTD.....4-20

Grand Floridian Cafe

Haven't eaten there yet.

 

[Luv2Roam]

Use to, and always had good food and service. Until our last visit. Food was still good. Terrible service and have never returned.

 

[Meriweather]

ROTD.....4-21

Bistro de Paris

 

[Meriweather]

* Exported from MasterCook *

Coq Au Vin Du Beaujolais

Recipe By :Bistro de Paris, EPCOT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds bone-in chicken parts
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 ounces salt-pork fat
2 tablespoons butter
6 pearl onions -- peeled
1/4 pound whole mushrooms -- washed and stems trimmed
2 tablespoons flour
1 garlic clove -- peeled and crushed
1 750 ml -size bottle of Beaujolais wine
2 sprigs fresh thyme or 2 teaspoon dried
2 sprigs fresh parsley or 1 tablespoon dried
2 dried bay leaves
1 cup chicken stock -- (1 to 1 1/2)

Season the chicken with salt and pepper and set aside.
Cut the pork fat into 1/2 inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes.
Drain and pat the cubes dry with paper towels.
Preheat oven to 350 degrees.
In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
Saute the chicken in the same pan, over high heat until brown, about 2 minutes on each side.
Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
Return to the stove top, add wine, and bring to a boil, stirring continuously.
Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely.
Cover the pan with a lid or foil and cook for 1 1/2 hours.
Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside.
Taste sauce, adding salt and pepper if desired.
Serve the chicken with the vegetables and sauce over potatoes or rice.

 

[Meriweather]

* Exported from MasterCook *

Creme Brulee

Recipe By :Bistro de Paris, EPCOT
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 egg yolks
1 cup sugar
1 cup half-and-half
3 cups heavy cream
1 vanilla bean
8 tablespoons brown sugar
Raspberries for garnish -- optional
Fresh mint leaves for garnish -- optional

Whisk the eggs with the sugar until well blended. Incorporate the half-and-half and heavy cream.
Split the vanilla bean lengthwise and scrape the seeds into the mixture along with the vanilla pod. Refrigerate overnight.
Preheat oven to 250 degrees.
Remove the vanilla bean pod, stir the mixture, and pour into 8 individual 6-ounce ramekins placed in a baking pan. Add warm water to the baking pan so it reaches one third of the way up the ramekins. Cover with another pan and bake for 90 minutes, or until the custard is set but still jiggly in the center.
Remove from oven, take the custard out of the water bath, and cool to room temperature. Wrap in plastic and chill.
When ready to serve, preheat oven to broil. Sprinkle a heaping tablespoon of brown sugar on top of each brulee and pat down evenly. Place the ramekins on a baking sheet under the broiler until the sugar has melted. This takes 1 to 2 minutes and the sugar easily burns, so watch the brulees constantly (if the sugar burns, scrape it off and try again).
Let the sugar cool and garnish the custards, if desired, with fresh raspberries and sprigs of mint.

 

[Meriweather]

ROTD.....4-21

Bistro de Paris

No one??

I haven't eaten there.

 

[Danauk]

We liked the Bistro De Paris, I really liked the creme brulee I had for desert from the recipe above.

 

[Luv2Roam]

We ate there once quite awhile ago. Probably back in 2002 or 2003.
We thought it kinda odd and felt out of place. Neither of us are fancy people. And I think it was DH and I and a few other tables of guests for the entire restaurant.
The servers even cut DH's meat for him. And every time we drank from our glasses, they were refilled.
Just felt odd being so catered too. We were uncomfortable. And really we did not think the food any better than what we would get from Chefs. They just offered other options. And nothing that just stood out for us to ooo and ahhh over.
Needless to say, have not returned. I know many enjoy it. And I don't know if they were catering to us so much just because they were bored to tears or have to do SOMETHING.
We have eaten at Club 33. And they really cater to guests there. But we did not feel uncomfortable there. The atmosphere for our Bistro visit was chilly and stuffy.

 

[Meriweather]

We have eaten at Club 33......loved it in there, but the food only okay.
Napa Rose was so much better.

 

[Meriweather]

ROTD.....4-22

Flying Fish

 

[Meriweather]

* Exported from MasterCook *

Peeky Toe Crab Cakes

Recipe By :Flying Fish Cafe, BoardWalk
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups soft fresh bread crumbs
1 pound lump crab meat -- picked over
1/2 cup finely chopped red onion
1/2 cup finely chopped red and green bell pepper
1/2 cup finely chopped scallions
1/2 cup mayonnaise
1 poblano chile -- trimmed, seeded, and minced
4 large egg yolks
2 Tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons salt -- or to taste
1 1/4 teaspoons freshly ground pepper -- or to taste
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying
Chili Remoulade:
2 teaspoons chili powder -- preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers -- chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt -- or to taste
1/4 teaspoon cayenne pepper -- or to taste

In a large bowl, stir together 2 cups of the bread crumbs, the crab, red onioins, bell peppers, scallions, mayo, poblano chili, egg yolks, lemon juice, parsley, 3/4 tsp. salt, 1/4 tsp. black pepper, and cayenne.
Form 28 crabcakes, using about 2 TB crab mixture for each, shaping to about 1 1/2 inches in diameter.
On a plate, stir together the flour and the remaining 1 tsp. salt and pepper.
In a shallow bowl, with a fork, lightly beat the eggs.
Place the remaining bread crumbs on a plate.
Dip each crabcake into the flour, shaking off the excess, then into the egg, shaking off the excess, and finally into the breadcrumbs, shaking off the excess.
Place the crab cakes on a baking rack.
In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat until hot but not smoking.
Add the crab cakes, in batches, and cook for 3-4 minutes on each side, or until browned and crisp.
As the crab cakes are cooked, remove them with a slotted spoon and drain on paper towels; keep warm.
Repeat to cook the remaining crab cakes, adding more oil as necessary.

Serve with
Chili Remoulade:
In a small bowl, combine the chili powder with the water and let stand for 10 minutes.
In a mixing bowl, combine the chili mixture with the remaining ingredients.
Use immediately, or store, covered and chilled.

 

[Meriweather]

* Exported from MasterCook *

Potato Wrapped Snapper with Creamy Leeks

Recipe By :Flying Fish Café, Boardwalk
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless red snapper fillets -- (6-ounce)
2 large russet potatoes
1/4 cup potato starch (potato flour) (available in
gourmet or Asian grocery stores)
2 bunches leeks -- whites only, sliced
1/2 bunch fresh thyme
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
1 cup canola oil
4 ounces red-wine reduction (method below)

Season fish with salt, pepper.
Cut potatoes into rectangles. Thinly slice potatoes. Soak in cold water; drain.
Lay out 4 (12-inch-by-12-inch) pieces of plastic wrap.
Place 4 pieces of potatoes across and 2 pieces up and down on sheets. Sprinkle with starch.
Put fish in center. Bring plastic over fish to wrap potato around it.
In oven-safe, nonstick pan, heat oil to 300º F.
Unwrap fish. Place in pan.
When golden, turn. Put pan in 350º F oven. Cook 10 minutes. Drain.
Season with salt, pepper. In pan, melt butter with thyme.
Add leeks. Cook until soft. Season with salt, pepper. Add cream.
Place fish on leeks.
Finish with red-wine reduction.
Red Wine Reduction Method:
Heating oven to 500º F.
In pot over low heat, cook 2 diced onions, 1 sliced carrot, 1 head of garlic (halved), 1/2 of a leek in 1 1/2 ounces olive oil. Season with salt.
In oven-proof pan, heat 1 ounce of chicken bones in 1 ounce of olive oil. When bones discolor, place pan in oven. Roast until golden. Drain fat. Add 1 bottle of cabernet to vegetables. Cook until reduced in volume by half.
Add 1 gallon chicken stock, 1/2 gallon veal stock, roasted bones to vegetables. Bring to simmer. Reduce in volume, skimming often. Simmer 1 hour, 20 minutes.
Pour through fine mesh. Return liquid to heat. Cook until reduced to desired consistency. Season with salt, pepper and additional wine to taste. Pass through strainer again.

 

[Meriweather]

* Exported from MasterCook *

Spice Crusted Tuna

Recipe By :Flying Fish, Disney's Boardwalk
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 top-quality or sushi-grade tuna steaks -- (6-ounce)
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
2 tablespoons fennel seeds -- crushed
2 tablespoons coriander seeds -- crushed
3 tablespoons olive oil

Mix salt, pepper, fennel and coriander. Pour mixture onto a large plate.
Roll each tuna steak in the spices to coat evenly.
Add olive oil to a saute pan over high heat.
When hot, add tuna. Sear on all sides to toast and encrust spices. Do not allow oil to smoke. Tuna will be rare inside. Slice in half lengthwise and serve.

 

[Meriweather]

* Exported from MasterCook *

Banana Napoleons 1

Recipe By :Flying Fish Cafe, Boardwalk
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg yolks
2 1/2 cups whipping cream -- divided
1 1/3 cups sugar -- divided
1 vanilla bean
3/4 cup butter or margarine -- divided
5 frozen phyllo pastry sheets -- thawed
1/2 cup powdered sugar
2 bananas -- cut into 1/4" thick slices
Garnishes: sweetened whipped cream -- grated chocolate

Whisk together egg yolks and 1/4 cup whipping cream; set aside.
Combine 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan.
Cut vanilla bean in half lengthwise; scrape seeds into saucepan, and add vanilla bean halves.
Bring vanilla mixture to a boil over medium-high heat. Remove from heat;
discard vanilla bean.
Whisk about one-fourth of hot mixture gradually into yolk mixture; add to remaining hot mixture, whisking constantly. Skim air bubbles from top of mixture.
Pour mixture into an 8-inch square pan. Place into a 13x9 inch pan. Add hot water to large pan to a depth of 1 inch.
Bake at 300 degrees for 35 minutes. Remove pan from water, and cool. Cover and chill at least 2 hours.
Melt 1/2 cup butter or margarine.
Stack phyllo, brushing each sheet with butter and sprinkling with powdered sugar. Cut phyllo stack into 16 (3-inch) squares.
Place squares on a parchment paper lined baking sheet. Cover with a sheet of parchment paper and a baking sheet.
Bake at 375 degrees for 20 minutes or until golden. Remove from oven, and cool to room temperature.
Cook remaining 1 cup sugar and remaining 1/4 cup of butter or margarine in a small heavy saucepan over medium heat, stirring until butter melts.
Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8-10 minutes or until caramel color. Set aside.
Cut chilled custard into 6 squares. Place one square on each of 6 dessert plates. Top each square of custard with 1 phyllo square. Drizzle a small amount of caramel sauce around custard.
Stir together banana and remaining caramel sauce. Spoon evenly over phyllo squares. Top each with a second phyllo square, and garnish, if desired. Reserve remaining phyllo squares for other uses.

 

[Meriweather]

We haven't eaten there.

Anyone??

 

[JLitfin]

ROTD.....4-21

Bistro de Paris

No one??

I haven't eaten there.

ROTD.....4-22

Flying Fish

Haven't eaten at either place

 

[Luv2Roam]

Love Flying Fish. yum, yum, yum, yum, yum

 

[Meriweather]

ROTD.....4-23

Todd English's bluezoo

 

[Meriweather]

haen't eaten there