Restaurant reviews and recipes...formerly Disney QOTD

[leith78]

ROTD.....1-24

El Pirata y el Perico

Never been there

 

[JLitfin]

ROTD.....1-24

El Pirata y el Perico

Haven't eaten there

 

[Mad4Mickey]

wanted to swing through and tell NANCY who ROCKS thanks for the dressing recipe

As for the the resturant , I have only eaten there a couple of time in over 40 trips because like everyone is saying it is never open. My Dh and I just talked about 2 weeks ago when we were there .

 

[Meriweather]

....actually it was Barbara, Luv2Roam that found the recipe for you.
Let us know how it is....if it tastes like the "real thing".

 

[Meriweather]

ROTD.....1-25

House of Blues

 

[Meriweather]

* Exported from MasterCook *

Cajun Meatloaf

Recipe By :House of Blues, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 pounds ground beef
3 pounds ground pork
12 eggs beaten
6 cups fresh bread crumbs
3 cups ketchup
3 cups heavy cream
4 tablespoons crystal hot sauce
3 ounces worchester sauce
12 ounces unsalted butter
6 ounces green onions (thinly sliced)
2 lbs. onions (1/4" chopped)
20 oz. celery (1/4" chopped)
20 oz. bell peppers (1/4" chopped)
4 tbsp. minced garlic
2 tbsp. salt
2 tsp. cayenne
2 tsp. black pepper

Melt butter in large rondeau. Saute all vegetables at medium heat until tender. Stir in cream and ketchup. Cook 5 minutes. Let cool completely.
Mix all ingredients in mixer with paddle for ten minutes at low speed.
Divide into 4 inch pans lined with parchment paper 5 pounds 12 ounces. per pan, 1/3 inch high.
Cook at 325 degrees for 2 hours, internal temperature at 160 degrees. Let set at room temperature for approximately 10 minutes then drain grease. Let stand longer (approx. 2 hours) and then drain remaining grease.

 

[Meriweather]

* Exported from MasterCook *

House of Blues Spinach Artichoke Dip

Recipe By :LA Times
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups mayonnaise
3/4 pound Parmesan cheese -- freshly grated
28 ounces artichoke hearts -- drained
1/2 pound spinach -- cleaned and chopped
2 tablespoons hot pepper sauce -- to taste
salt and pepper

In medium bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste.
Transfer to baking dish and bake at 325 degrees until set and lightly browned, about 35-40 minutes.
Serve at once.

 

[Meriweather]

* Exported from MasterCook *

Rosemary Cornbread

Recipe By :House of Blues, Downtown Disney
Serving Size : 10 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
2 1/2 cups heavy cream
6 tablespoons chopped red bell pepper
4 tablespoons minced shallots
1/2 pound corn kernels
1 tablespoon fresh rosemary -- chopped
1/2 pound corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
Fresh cilantro

Heat oven to 300º F.
In a bowl, combine eggs, heavy cream, red pepper, shallots, corn and rosemary. Add muffin mix to bind ingredients.
Coat small cast-iron pans with cooking spray. Dust pans with sugar.
Using an ice cream scoop, plop three scoops of batter into each pan. Place a sprig of cilantro on top of each pan.
Bake for 25 minutes.
Serve.

 

[pennst8r]

Have never been there.

 

[Meriweather]

We really like it and eat there fairly often.
We have been to several of them at different places.
It is DDIL's favorite. She likes to go to one whenever she is around one.

 

[Pooh67_68]

Will be eating there in Nov. can't wait. Going to have the Jambalaya and cornbread.

 

[KimRaye]

* Exported from MasterCook *

Cajun Meatloaf

Recipe By :House of Blues, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 pounds ground beef
3 pounds ground pork
12 eggs beaten
6 cups fresh bread crumbs
3 cups ketchup
3 cups heavy cream
4 tablespoons crystal hot sauce
3 ounces worchester sauce
12 ounces unsalted butter
6 ounces green onions (thinly sliced)
2 lbs. onions (1/4" chopped)
20 oz. celery (1/4" chopped)
20 oz. bell peppers (1/4" chopped)
4 tbsp. minced garlic
2 tbsp. salt
2 tsp. cayenne
2 tsp. black pepper

Melt butter in large rondeau. Saute all vegetables at medium heat until tender. Stir in cream and ketchup. Cook 5 minutes. Let cool completely.
Mix all ingredients in mixer with paddle for ten minutes at low speed.
Divide into 4 inch pans lined with parchment paper 5 pounds 12 ounces. per pan, 1/3 inch high.
Cook at 325 degrees for 2 hours, internal temperature at 160 degrees. Let set at room temperature for approximately 10 minutes then drain grease. Let stand longer (approx. 2 hours) and then drain remaining grease.

And feeds a BUNCH I imagine! 12 lbs of meat!

 

[Meriweather]

I assume so.
Love the meatloaf there.....at home I do cut the recipe down a bit
DH loves the Jambalaya.

For you Heidi:


* Exported from MasterCook *

Jambalaya

Recipe By : House of Blues, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Creole jambalaya sauce
1 1/3 ounce vegetable oil
5 ounces diced smoked tasso ham
5 ounces quartered andouille sausage
12 1/2 ounces diced celery
12 1/2 ounces diced onion
8 1/3 ounces diced green bell pepper
2 tablespoons House of Blues Louisiana Spice
1 tablespoon minced garlic
4 1/2 cups diced canned tomatoes
3/4 cup tomato sauce
2 bay leaves
3/4 cup water
4 1/2 ounces chopped green onions
2 teaspoons chicken base
Jambalaya
1 ounce butter
1 teaspoon Louisiana Spice
3 ounces chicken breast -- cut into bite-sized pieces
10 ounces Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces medium shrimp -- (50-60 count)
2 ounces andouille -- cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions

For sauce, heat oil in a pan. Sauté tasso and andouille.
Add onion, celery, peppers, garlic, stirring occasionally. Sauté 15 minutes.
Add Louisiana Spice.
Mix tomatoes, tomato sauce, bay leaves.
Add to pan. Cook 10-15 minutes, stirring occasionally.
Add green onions, water, chicken base.
Cook 45 minutes on low heat.
Refrigerate until ready to use. Sauce is best when made a day in advance.
Before serving, pick out and discard bay leaves. Makes 3 1/3 quarts.
For jambalaya, heat butter in sauté pan.
Season chicken and shrimp with Louisiana Spice.
Sauté in butter on medium high 2 minutes.
Add 10 ounces of jambalaya sauce, rice and mix for one minute.
Spoon mixture into serving bowl.
Garnish with roasted onions and drummettes and grilled andouille.
Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.

 

[Luv2Roam]

Have eaten there. But not for a long time. Good. But not thrilled I guess. And really seldom in DTD.
DH likes it there more than I. And he occasionally goes to concerts there.
The gospel breakfast is one thing we never have done -- yet. Some day I will get around to it.

 

[leith78]

Never eaten at the one in DTD. May have eaten at one in Chicago....but I can't remember! Have heard good things about the gospel brunch that Luv2Roam mentioned. Would like to see that at least once.

 

[Meriweather]

I think we are going to try to get to the brunch on our next trip.

 

[Meriweather]

ROTD.....1-26

Chef Mickey's

 

[Meriweather]

* Exported from MasterCook *

Chef Mickey's Mashed Potatoes

Recipe By :Chef Mickey's, Disney's Contemporary Resort
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds peeled potatoes
1 cup butter
2 cups hot milk
4 ounces grated parmesan cheese -- (1/4 cup)
3 ounces scallions chopped
1 tablespoon salt
1 tablespoon pepper

Peel the potatoes and cut into chunks and boil about 15 minutes until tender.
Mash, using a potato masher or a heavy fork.
Put back in the pot with the butter, cheese, scallions and milk.
Blend well, adding salt and pepper to taste. (Do not use a food processor for this recipe.)

 

[Meriweather]

* Exported from MasterCook *

Breakfast Pizza

Recipe By :Chef Mickey's, Disney's contemporary Resort
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pre made multi grain pizza crust
1/2 cup ricotta cheese
1/2 cup cheddar cheese -- shredded
1/2 cup mozzarella cheese -- shredded
1/4 cup half & half
2 eggs -- scrambled and cooled
4 strips bacon – pre cooked -- chopped
Salt & Pepper

Preheat oven to 350º.
Scramble two eggs, after cooked place on a paper plate place in freezer to cool down quickly. Once cooled, place in bowl add salt, pepper and mix in half and half. Set aside.
Take the ricotta cheese and add salt and pepper. Spread ricotta cheese mixture over pre made crust, sprinkle both of the cheeses over the entire pizza.
Next sprinkle the scrambled egg mixture and chopped bacon over the entire pizza.
Bake at 350º for approximately 10 – 15 minutes until cheese is melted and golden brow

 

[Meriweather]

* Exported from MasterCook *

Ham, Potato & Scallion Soup

Recipe By :Chef Mickey's, Disney's Contemporary Resort
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine
1/2 cup flour
1 gallon Milk
1/8 teaspoon black pepper
1 teaspoon granulated garlic
4 tablespoon vegetable base
1 cup onions -- diced
2 cups potatoes -- diced
1 cup ham -- smoked boneless --diced
1/4 cup green onion -- sliced

Melt Margarine and add flour, stir continuously. Cook for 5 minutes on medium heat.
Add milk, pepper, garlic and vegetable base.
Add onions, potatoes and ham.
Bring to a boil, turn down to a simmer and whisk vigorously to remove any lumps.
Simmer until potatoes are cooked (not falling apart)
Add green onions just before serving soup.