Restaurant reviews and recipes...formerly Disney QOTD

[Meriweather]

LOL...I love to read menus.

We go there fairly often. Very nice place. Good food too.

 

[Missy1961]

I'd like to eat there someday.

 

[Danauk]

Haven't eaten there, but we keep meaning to!!

 

[pennst8r]

I think I'll be making the chocolate creme brulee soon!

We haven't eaten there...yet! I never wanted to take 3DSs because they were so stuck on chicken fingers and burgers! Now that they're older and DS9 LOVES crab, I might have to makea reservation!

 

[Meriweather]

ROTD.....3-3

Jiko

 

[Meriweather]

* Exported from MasterCook *

Basic Flatbread and Kalamata Olive Flatbread

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
KALAMATA OLIVE FLATBREAD:
3 ounces Kalamata olives -- chopped
2 ounces Four Cheese Mix (Royalty)
1/2 ounce Boursin cheese -- crumbled
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe Millet Dough (below)

Spread olive oil, salt and pepper on dough.
Sprinkle four-cheese mixture on top of dough.
Sprinkle Kalamata olives and crumble Boursin cheese on tope of the olives.
Bake in 400º oven for about 10 minutes until crispy and flaky.
Garnish with micro greens.

Millet Flatbread Dough:
1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 1/2 pounds water
1 teaspoon yeast

In a mixing bowl, take the yeast and add to water, mix.
In another mixing bowl, add all dry ingredients and mix well.
Slowly incorporate yeast and water liquid into mix and mix well.
Let all rest in the bowl, covered and refrigerated.
Portion, let the dough rest a little longer and use it as you need.
Bake in 400º oven for about 10 minutes or until flaky and crispy.

 

[Meriweather]

* Exported from MasterCook *

Tomato, Cucumber & Red Onion Salad with Vanilla Dressing & Melon Vinaigrette

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 hothouse cucumbers
1 teaspoon Kosher salt
1 red onion -- thinly sliced
5 tomatoes -- medium size, cubed
Vanilla Dressing (see recipe below)
Melon Vinaigrette (see recipe below)
1/2 pound arugula

Cut the hothouse cucumbers in half and seed them with a spoon.
Slice the cucumbers fine and place them in a stainless steel bowl.
Add the salt and mix well with the cucumbers; allow to sit for half an hour at room temperature.
Drain all the water from the cucumbers and mix with the red onions and tomatoes.
Mix in the Vanilla Dressing; add salt and fresh ground black pepper to taste.
Reserve 1-2 Tablespoons of the dressing to coat arugula with the dressing.
To serve, mound the salad in the center of a round plate. Drizzle with Vanilla Dressing; add Melon Vinaigrette with cottage cheese and basil around the mound of salad. In a stainless steel bowl, mix the arugula with the vanilla dressing and salad mix.
Place the dressed arugula atop and serve immediately.

Vanilla Dressing:
1 cup white balsamic vinegar
1 Tablespoon vanilla extract
1/2 cup extra virgin olive oil
1 dash fresh ground black pepper
2 dashes Kosher salt
Mix all ingredients together and adjust seasoning to taste. Reserve until ready to use.

Melon Vinaigrette with Cottage Cheese and Basil Chiffonade:
1/2 cup cantaloupe melon juice, fresh squeezed
3/4 cup watermelon juice, fresh squeezed
2 dashes Kosher salt
1 dash fresh ground black pepper
1/2 cup lemon juice, fresh squeezed
1 cup extra virgin olive oil
1/2 cup cottage cheese
1 Tablespoon basil leaves, finely sliced
Pour the canteloupe melon and watermelon juices in a large bowl. Add the salt and black pepper; mix in the lemon juice.
Whisk in the olive oil and adjust seasoning, if needed.
When ready to serve, mix in the cottage cheese and the finely sliced basil leaves.

 

[Meriweather]

* Exported from MasterCook *

Corn Soup

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Kernels from 5 ears of corn -- roasted (see recipe below)
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
2 quarts Corn Stock (see recipe below)
1/4 cup Risotto Rice

Place the shucked and roasted corn kernels into a stainless steel stockpot and season with the kosher salt and the fresh ground black pepper.
Add in the corn stock and the risotto rice and bring to a quick boil.
Lower the heat and let the soup simmer until the rice is soft.
Burmix very well and strain if you wish.
Strain the soup through a small whole Chinese cap and adjust seasoning.
Chill and reserve.

CORN KERNELS, ROASTED:
5 each Corn Cobs, shucked
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
1 teaspoon Olive Oil

Mix the shucked corn with the kosher salt, fresh ground black pepper and olive oil and lay them out loosely on a parchment paper lined sheet pan.
Place the sheet pans into the brick oven at 500 plus degrees Fahrenheit and roast them until golden
Let the corn chill on the sheet pan.
When cold, remove and place in cooler for further use.

CORN STOCK:
5 each Corn, shucked, cob only
1 tablespoon Butter
1/2 tablespoon Brown Sugar
1/2 tablespoon Kosher Salt
1 gallon Water

Place all the shucked cobs into a stainless steel stockpot, add in the butter, sugar and kosher salt and fill up with water.
Bring the whole to a quick boil and then simmer for about one hour.
Strain through a Chinese cap, chill and reserve for further use.

 

[Meriweather]

* Exported from MasterCook *

Maize & Sweet Potato Tamales

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Maize for Tamales:
9 ounces maize or masa flour
3 cups whole milk
16 ounces water
1 cup Cheese mix (Kraft Italian cheeses works)
1/4 cup whole butter
1/8 cup white truffle oil
To taste kosher salt
To taste fresh ground black pepper
Sweet Potatoes for Tamales:
1/2 pound peeled sweet potatoes
Drizzle white truffle oil
To taste kosher salt
To taste fresh ground black pepper
Maize and Sweet Potato Tamales:
1 recipe for Maize
1 recipe for sweet potatoes
16 corn husks -- shaped like a boat,
tied at both ends
1 cup crumbled goat cheese
1/2 cup herb butter (butter mixed with chopped
herbs)

Maize:
Bring the liquids to a boil in a stainless steel sauce pan.
Add maize and mix well.
Add cheese and mix well.
Add butter and mix well.
Season with kosher salt and fresh ground black pepper.
Add truffle oil and fold in the mix.
Blend the entire mix in a bar blender until smooth.
Pour into a small pan and let the mix chill down.
When ready to continue, cut the maize into 1 inch by 2 inch squares.

Sweet Potatoes for Tamales:
Boil sweet potatoes until soft and then drain the water out.
Mash the potatoes with a whisk and fold in the white truffle oil.
Adjust seasoning with kosher salt and fresh ground black pepper

Maize and Sweet Potato Tamales:
Take the little corn husk boats and lay them out on the kitchen table.
Lay one piece of the Maize in the center of the corn husk.
Place a small amount of herb butter, or regular butter if you do not have the herb butter, right on top of the Maize.
Place a large dinner spoon full of the truffled sweet potatoes on top of the butter.
Sprinkle the crumbled goat cheese on top of the sweet potatoes.
Place the tamales on a cookie sheet tray.
In a pre-heated oven at 400 degree Fahrenheit, warm up the tamales until they are hot in the center and the goat cheese has become golden brown.
Remove form oven and serve immediately.

 

[Meriweather]

* Exported from MasterCook *

Berbere Braised Lamb Shank

Recipe By :Jiko restaurant, Disney's Animal Kingdom Lodge
Serving Size : 6 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
1/4 cup fresh ginger -- chopped fine
2 tablespoons garlic -- chopped fine
1/4 cup cilantro -- chopped fine
2 tablespoons jalapeño pepper -- seeded and chopped fine
1/4 cup canola oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon kosher salt
1 Pinch fresh ground pepper
For the lamb
1/4 cup olive oil
6 lamb shanks -- 3/4 to 1 pound each
1/2 tablespoon kosher salt
1/4 tablespoon fresh ground pepper
1/2 Spanish onion -- chopped
6 plum tomatoes -- quartered
8 garlic cloves -- halved
1 tablespoon flour

Make the marinade: In a blender or food processor, combine ginger, garlic, cilantro, and jalapeño pepper and pulse, while adding the canola oil. Add the tomato paste, then slowly add the red wine vinegar while pulsing. Add the spices and adjust seasoning to taste. Set aside.
Braise the lamb: Preheat the oven to 350 degrees. In a sauté pan, heat the olive oil over medium-high heat until smoky. Season the lamb shanks with the salt and pepper.
Working in batches, sear the lamb shanks in the hot oil until they are browned all over. Remove to a large roasting pan and set aside.
Reduce heat to low and add the onions, tomatoes, and garlic to the pan juices. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are translucent.
Add the flour, mix well, and cook 1 more minute. Add 4 cups of water and bring to a quick boil.
Baste the seared lamb shanks with the marinade. Pour the tomato mixture and the remaining marinade over the shanks and add enough additional water to cover 3/4 of the shanks.
Cover the pan with foil. Bake for 1 hour, remove the foil, and put the pan back in the oven for another half hour. Remove pan from oven, remove shanks from liquid (set liquid aside), and keep warm until ready to serve.
Make the Berbere sauce: take the pan liquids and solids and blend in a blender or food processor until smooth.
When ready to serve, place a hot lamb shank on the plate and pour the Berbere sauce over the shank with some extra sauce on the plate.

note:The marinade can be made up to a week in advance and kept refrigerated. The lamb shanks can be cooked the day before, cooled, and refrigerated overnight.

 

[Missy1961]

ROTD.....3-3

Jiko

haven't eaten there.

 

[Meriweather]

We haven't eaten there either, but I think we need to try it.
I want to eat at every restuarant

 

[Pooh67_68]

Have not eaten there.

 

[Luv2Roam]

Jiko -- Yes. Once, and VERY good. I keep hoping for that Cauliflower Soup recipe to come through for me. What I was told though is that many of their recipes are not in English.

Maya Grill -- Always good. I think they have the best bread basket with dipping sauce on property.
They also use to offer a tenderloin tip dinner I loved. Last time I was there it was tenderloin tips over noodles instead. Good. But not REALLY good like the other dinner they use to have. But we have not been there for awhile.

Same with Fulton's. Like them. But we have not been there for a long time. I use to have a Levy's Preferred membership. Not even sure they still offer it. Mine probably expired from lack of use.

 

[pennst8r]

was the soup the same as they serve in Boma? There's a recipe for their Coconut Curry Cauliflower Soup.

 

[Danauk]

We really enjoyed Jiko, although I can't remember what we actually had!!

 

[Meriweather]

ROTD.....3-4

Restaurant Marrakesh

 

[Meriweather]

* Exported from MasterCook *

Cucumber and Tomato Salad

Recipe By :Restaurant Marrakesh, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- peeled and diced
2 tomatoes -- diced
2 tablespoons red onion -- finely chopped
1 teaspoon fresh parsley -- finely chopped
1 teaspoon fresh cilantro -- finely chopped
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon cumin
1 Pinch white pepper
Salt -- to taste
2 cups mixed greens

Mix all ingredients except greens in a large bowl and combine well.
Season with salt to taste.
Serve over the greens.

 

[Meriweather]

* Exported from MasterCook *

Vegetable Couscous

Recipe By :Restaurant Marrakesh, Morocco, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups water
1/3 cup chopped onion
1/2 teaspoon ground turmeric
salt and pepper -- to taste
3 medium carrots -- cut in 2" matchsticks
1 zucchini and yellow summer squash -- cut in 1" chunks
1 cup couscous (from a 10 oz box)
1 cup canned chick-peas -- rinsed
1/2 pint cherry tomatoes
2 tablespoons finely chopped cilantro and parsley

Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots.
Reduce heat. Cover and simmer 5 minutes or until carrots are almost tender.
Add squashes. Cover and simmer 2 to 3 minutes until crisp tender.
Stir in couscous, chick-peas and tomatoes. Cover.
Remove from heat and let stand 5 minutes.
Stir in cilantro and parsley.

 

[Meriweather]

* Exported from MasterCook *

LAMB (TAGINE)

Recipe By :The Restaurant Marrakesh, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds cubed lamb
1 medium onion finely chopped
1/2 bunch coriander finely chopped
1/2 bunch parsley finely chopped
1 tablespoon Salt
1 teaspoon ginger
1 teaspoon white pepper
1/2 cup olive oil
1 tablespoon Garlic
1 pinch saffron
4 cups water
2 cans peas -- drained
1 can artichoke bottoms drained and cut into
quarters

Season lamb cubes. Brown in olive oil.
Add onions, parsley, coriander, saffron and water.
Cook 2 hours or until tender.
Remove lamb from pot. Add the drained peas and drained and quartered artichoke bottoms.
Reduce sauce until thick and serve over the lamb.