Restaurant reviews and recipes...formerly Disney QOTD

[pennst8r]

I never saw anyone walking away with trays there--I always thought it was just drinks and snacks. I was surprised to see it had a real menu with BBQ. Unless I'm thinking of something else ....

 

[Meriweather]

It is my favorite CS at DHS
I always get food there at least once. Often we take it with us to Fantasmic.
I love the salad.....pulled pork.....very yummy.

 

[pennst8r]

Dang! All this time... Still a few tricks to learn! Thanks!

 

[Meriweather]

That's what this is for.....finding maybe some new places to try out.
I go there and DH grabs a turkey leg

 

[Pooh67_68]

Nope.

ROTD.....2-28

Fairfax Fare

 

[Meriweather]

ROTD.....3-1

Maya Grill

 

[Meriweather]

* Exported from MasterCook *

Green Onion Chimichurri

Recipe By :Maya Grill, Coronado Springs Resort
Serving Size : 10 Preparation Time :0:00
Categories : Sauces, Dressings and Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces green onion -- chopped
20 ounces green pepper -- chopped
10 ounces parsley -- chopped
5 ounces garlic -- minced
8 ounces olive oil
4 ounces lime juice
1 ounce coarse black pepper
1 ounce salt

Blend all ingredients. Refrigerate until needed.

 

[Meriweather]

* Exported from MasterCook *

Tropical Fruit Caesar Salad

Recipe By :Maya Grill, Disney's Coronado Springs
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fruit salad
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit
Garnish
1 cup coconut flakes
8 ounces pound cake
1 lemon zest
1/3 cup unsalted butter
1 tablespoon mint leaves -- finely chopped
Dressing
1 1/4 cups chopped white chocolate
2 orange zest
2 oranges -- juiced
1 1/4 cups heavy cream -- room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds

Preheat oven to 350 degrees.
Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.
Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.
To make croutons: Cut the pound cake into 1/2-inch cubes.
Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts. Remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.
Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.
When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount.
Portion fruit salad onto 6 plates.
Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.

 

[Meriweather]

* Exported from MasterCook *

Cafe Con Leche Flan

Recipe By :Maya Grill, Disney's Coronado Springs
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel coating
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
Flan
2 cups milk
2 cups sweetened condensed milk
2 tablespoons coffee extract
5 large eggs
3 large egg yolks
Garnish
1 1/2 cups sugar
1/4 cup water

Caramel Coating: Butter 6 8-inch ramekins.
Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar).
Pour the caramel into prepared ramekins and set aside to cool.
Flan: Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat.
Whisk the eggs and egg yolks into the milk mixture.
Pour the mixture into the prepared ramekins.
Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.
Garnish: Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden colour (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready).
Drizzle onto greased aluminium foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes).
Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.

 

[Meriweather]

* Exported from MasterCook *

White Chocolate Bread Pudding with Raspberry Truffles

Recipe By :Maya Grill, Disney's Coronado Springs Resort
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pudding
5 cups chopped day-old (but not stale),
croissants or white bread
1 cup coarsely chopped white chocolate
1/2 cup golden raisins
1 1/2 cups milk
1/2 cup sugar
5 eggs
Seeds of 1/2 a vanilla bean (slice bean
lengthwise and scrape)
1/2 cup sweetened condensed milk
Vanilla sauce
1 cup milk
1 cup heavy cream
Seeds of 1 vanilla bean (slice bean
lengthwise and scrape)
1 1/4 cups sugar -- divided
6 large egg yolks
Truffles
1 pint raspberry sorbet
3/4 cup coconut flakes
3/4 cup almond slices
2 1/2 cups chopped white chocolate
Garnish
27 fresh raspberries
9 fresh mint leaves
9 praline or other light cookies

Pudding: Combine all ingredients and let soak at room temperature for 1 hour.
Preheat the oven to 350 degrees. Grease 9 holes of a muffin pan and fill with the bread pudding mixture. Set a pan of water on the lowest oven shelf and bake pudding on middle oven shelf for 20 minutes or just until the centers bounce back when touched. Use a spatula to unmold. Cover to keep warm.
Vanilla Sauce: Place the milk, heavy cream, vanilla bean seeds, and 3/4 cup of the sugar into a heavy saucepan and cook over medium heat, stirring occasionally. Heat to just before the boiling point (when bubbles for around the edges of the pan). Remove from heat and set aside. Place egg yolks and remaining 1/2 cup of sugar into a small bowl, mix until well-blended, and add to milk mixture. Return to medium heat for about 1 1/2 minutes; do not let boil. Set aside.
Truffles: Using the large end of a melon baller, scoop raspberry sorbet into 18 1-inch balls and freeze overnight. Spread coconut and almonds onto separate ungreased baking sheets and toast at 350 degrees, stirring at least twice, until golden brown (3 to 5 minutes for the almonds; 4 to 8 minutes for the coconut). Mix the toasted coconut and almonds together and set aside. Melt the white chocolate in the microwave or a double boiler and stir until smooth.
Dip frozen sorbet balls into melted chocolate and roll in the coconut-almond mix. (You can use a skewer or a small fork for this step.) Return to freezer immediately.
Pour 1/4 cup vanilla sauce into the center of each of 9 plates. Top with a bread pudding. Add two truffles, three raspberries, a mint leaf, and a cookie. Serve.

 

[Meriweather]

We've never been to this one.

 

[Pooh67_68]

No.

 

[pennst8r]

me neither

 

[Danauk]

I haven't eaten there either.

 

[Meriweather]

ROTD.....3-2

Fulton's Crab House

 

[Meriweather]

* Exported from MasterCook *

Dungeness Crab Cakes With Fulton's Mustard Sauce

Recipe By :Fulton's Crab House
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Dungeness crabmeat
1 1/8 cup oyster cracker crumbs
1 teaspoon Old Bay Seasoning
1/8 cup mayonnaise
1/8 cup hickory-smoked mustard
1 egg
3 tablespoons butter -- melted
3 lemons -- cut in halves for garnish
Fulton's Mustard Sauce
1 tablespoon Coleman's dry mustard
Juice of 1 lime
1 cup mayonnaise
1 1/4 cups sour cream
3/4 teaspoon Tabasco sauce
1/3 tablespoon Dijon mustard
1 Pinch white pepper

In a mixing bowl, dissolve dry mustard in lime juice. Mix with remaining ingredients until well blended.
Preheat oven to 425 degrees.
Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster cracker crumbs and Old Bay Seasoning.
In another bowl, mix mayonnaise with mustard and egg, and then combine with the crab mixture until well blended. Divide mixture into twelve 1-inch-thick cakes.
Place cakes on buttered baking sheet and drizzle a few drops of butter over each.
Bake until golden brown, approximately 15 to 20 minutes.
Serve with Fulton's mustard sauce and lemon halves

 

[Meriweather]

* Exported from MasterCook *

Fulton's Crab Boursin

Recipe By :Fulton's Crab House, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds cream cheese
1/2 cup roasted garlic
1 tablespoon chopped green onions
1/4 cup fresh basil
1/4 cup lemon juice
1 tablespoon Prepared Horseradish
2 tablespoons crab base or crab meat
1/4 cup roasted red peppers
1 tablespoon hickory-smoked mustard

Mix all ingredients except cream cheese in a large mixing bowl.
Cut cream cheese into small cubes and place them in the mixer.
Mix cheese until smooth. Stop, scrape sides and mix again.
When cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix.
Store in covered container and refrigerate up to 7 days.

(Note: If you cannot find smoked mustard, check your local supermarket for a bottle of liquid smoke. Use approximately 1/2 teaspoon.)

 

[Meriweather]

* Exported from MasterCook *

Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach

Recipe By :Fulton's Crab House, Downtown Disney
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Alaska King Crab Legs:
10 ounces King crabmeat
4 ounces Butter
1/2 Lemon zest
1/2 Lemon juice
1 tablespoon Parsley chopped
Salt and pepper to taste
Garlic Wilted Spinach:
4 ounces Fresh spinach leaves
2 tablespoons Olive Oil
1/4 teaspoon Fresh Garlic -- chopped
Salt and Pepper to taste

For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy.
Heat lemon butter in a sauté pan on medium heat.
Add crabmeat and toss until hot.

Garlic Wilted Spinach:
Heat olive oil to a medium heat in a sauté pan.
Add garlic and cook until golden brown.
Add spinach and toss until wilted approximately 1 minute.
Season with salt and pepper.

 

[Meriweather]

* Exported from MasterCook *

Milk Chocolate Creme Brulee

Recipe By :Fulton's Crab House, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1/2 cup granulated sugar
5 egg yolks -- large
1/4 teaspoon vanilla extract
3 ounces milk chocolate
2 tablespoons granulated sugar

Preheat oven to 275 degrees.
Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan.
Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar.
Add this to the heavy cream with the milk chocolate, making sure the chocolate is completely melted.
Ladle custard into 6 ounce cups and place cups in large baking pan.
Add enough water to the baking pan to come halfway up the sides of the cups.
Bake until set, approximately 45 minutes.
Remove custards from water and cool. Refrigerate until well chilled.
Preheat broiler. Sprinkle 1/2 tablespoon of sugar over each custard.
Broil until sugar caramelizes, approximately two minutes.
Serve immediately.

 

[Pooh67_68]

I want to eat there.

Sure just read the menu and now I'm drooling, lol.