Restaurant reviews and recipes...formerly Disney QOTD

[JLitfin]

ROTD.....1-26

Chef Mickey's

Eaten there several times with my sister's family, first couple of times the food was pretty good and the kids had a blast with the characters, I want to say this was about 7 years ago. We would eat there every trip than after about three/four years of eatting there in a row, we felt like the food had gone down and not as good, so we skipped the next couple of years. My sister and I thought we would give them another try last January, a great way to start off our trip. We ate there on our first night and had fun with the characters, food was just ok. I probably won't go back unless I'm traveling with my sister and her girls, or when we have grandkids, which I hope won't be for a long time.

ROTD.....1-27

Mama Melrose

Thought about eatting there several times but decided against it, so I have never eatten there.

 

[Meriweather]

ROTD.....1-28

Wolfgang Puck's Cafe

(CAFE....not Express, that is another day )

 

[Meriweather]

* Exported from MasterCook *

Fettucine Wolf-Fredo

Recipe By :Wolfgang Puck Cafe, Downtown Disney
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Parmesan cream sauce
1 cup dry white wine
1/4 cup chopped shallots
1 teaspoon whole white peppercorns
1 small sprig thyme
1 cup chicken stock
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped oregano
salt and freshly ground white pepper
8 ounces fettucine pasta -- fresh or dried
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup finely diced pancetta
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped oregano
1/4 cup chicken stock
1 tablespoon freshly chopped parsley
1 pinch crushed red pepper flakes
Salt
2 boneless -- skinless chicken
breast halves, grilled or broiled
Thyme or oregano sprigs for garnish

First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 minutes or until mixture is dry.
Add chicken stock. Continue to cook until liquid reduces by half. Add heavy cream and cook for about 2 minutes more or until sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.
Pour strained sauce into a blender. Add grated Parmesan cheese, thyme and oregano; blend until smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly ground white pepper.
Bring a large pot of salted water to a boil. Cook fettucine until al dente. (Time will vary depending on whether you use fresh or dried pasta.)
Meanwhile, in a large skillet, over medium-high heat, heat olive oil. Add garlic and cook for about 1 minute. Add pancetta, thyme and oregano and cook for about 2 minutes more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only until heated through. Remove 1/2 cup sauce and set aside; keep warm.
When fettucine is cooked, drain and add to sauce in skillet together with chopped parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.
Slice cooked, grilled chicken breasts on the diagonal.
Twirl or mound coated fettucine onto two hot plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 cup of sauce. Garnish each plate with a thyme or oregano sprig.

àÀÕà

 

[Meriweather]

* Exported from MasterCook *

Wolfgang's Potstickers

Recipe By : Wolfgang Puck Cafe, Downtown Disney
Serving Size : 100 Preparation Time :0:00
Categories : Appetizers Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup garlic cloves
1 inch fresh ginger
2 tablespoons peanut oil
1 1/2 pounds lean ground pork
1/2 cup cilantro leaves -- finely chopped
1/2 cup green onions -- finely chopped
1/4 cup finely chopped dried fruits -- (apricots, cherries or raisins)
1/4 cup oyster sauce
1 tablespoon chili paste
1 tablespoon sesame oil
Salt and freshly ground black pepper
1 Pinch sugar
Round wonton wrappers
1 egg beaten with 1 tablespoon of water -- for eggwash
2 tablespoons peanut oil
Dipping Sauce:
1/2 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons minced scallions or green onions
1 Large pinch sugar

Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.
In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.
To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with dipping sauce.
To make the Dipping Sauce, combine all ingredients for the dipping sauce and whisk together.

 

[Meriweather]

* Exported from MasterCook *

Chinois Chicken Salad

Recipe By : Wolfgang Puck Cafe, Downtown Disney
Serving Size : 2 Preparation Time :0:00
Categories : Chicken/Turkey Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chinese Mustard Vinaigrette
2 teaspoons dry Chinese or English (Coleman's) mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 tablespoons peanut oil -- (2 to 3)
Salt
Freshly ground black pepper
Chicken Salad
3 pounds chicken, cavity filled with finely diced
carrot, celery, onion, garlic, bay leaf,
thyme, salt and pepper
2 ounces unsalted butter -- melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce -- cut into 1/4 inch julienne strips
10 snow peas -- cut into 1/4 inch julienne strips
1 tablespoon sesame seeds -- toasted

Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.
Preheat the oven to 425 degrees F.
Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings.
Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4 inch julienne strips.
Shred the meat from the breasts and thighs of the chicken.(Use the remaining meat and the carcass for chicken stock.
Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.

 

[Pooh67_68]

Have not eaten there, but know a few people who like it.

I looked at the menu and I think John would eat there, but he would balk at the prices. But if we did the DDP

 

[Missy1961]

ROTD.....1-28

Wolfgang Puck's Cafe

(CAFE....not Express, that is another day )

I ate there in 2006 or 2007--fantastic! I loved it and want to go back. I had some veal, it was so good, and the carrot cake is fantastic.

 

[pennst8r]

Chef Mickey, Mama Melrose, and Wolfgang Puck...haven't eaten at any of them.

I think I"ll have to make an effort to be more adventurous this year!

 

[Meriweather]

We haven't eaten there either.

We try to go to new places every trip, but then we also have our favorites that we have to go back to......soooo, the chances for new ones is getting smaller and smaller each time. We will get there eventually.

 

[pennst8r]

maybe the exchanger's meet can feature a new restaurant for all of us!

 

[Luv2Roam]

We have eaten there a few times. The first time the menu was mainly pizza and burgers. That was years ago and I don't even think they are on the menu at all anymore. Wasn't bad. Just not what we were wanting.
We have eaten there a few times. But even the last time was probably 3 - 4 years ago. And both the podium and table service were so bad we left before even placing an order, but after being seated.
We just have not bothered returning since.
Back then I remember seeing the meatloaf on the menu and realizing it was half the price at the express side. I don't know if that is still the case since we have not returned for quite a while.

 

[JLitfin]

ROTD.....1-28

Wolfgang Puck's Cafe

(CAFE....not Express, that is another day )

haven't eaten there

 

[Meriweather]

ROTD.....1-29

Cantina de San Angel

 

[Missy1961]

That's the CS in Mexico, right? If so, that's the first WDW restaurant I ate in. My nephews were only 2 1/2 & they were kind of fussy eaters, they loved Mexican food, so we ate there. I don't remember what I ate, but i did like it. I don't think I've eaten there again.

 

[Meriweather]

That is one of my favorite CS spots. We almost always go there. Love the salad.

 

[Luv2Roam]

Never have eaten there. And isn't that walk up being re-done?

 

[Meriweather]

I think I heard it is being redone....you will have to watch it for me

 

[Pooh67_68]

Have not eaten there.

 

[leith78]

ROTD.....1-29

Cantina de San Angel

Haven't tried it yet.

 

[Meriweather]

ROTD.....1-30

Pecos Bill Tale Tale Inn