I just received this today:
Crab Appetizer
Rose & Crown Restaurant
Epcot United Kingdom Pavilion
Wow, I'm really impressed giveawoof! You're on a roll there and it would be awesome if we could get some of the request list filled. I'll get back to the Kona Cafe Chef today to remind him that I'm still waiting for the bread recipe
All Ears has added some new recipes:
Butternut Squash Soup (new version)
Boma, Animal Kingdom Lodge
Yield: 8 servings
3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream
8 ounces Milk
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
Water
3 ounces American Cheese
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.
Italian Breakfast
Spoodles, Boardwalk Resort
Yield: 6 servings
8 ounces Yellow Onion
2 ounces Olive Oil
2 ounces Basil
32 ounces Italian Sausage
32 ounces Plum Tomatoes, diced, peeled and seeded
32 ounces Diced Potatoes
To taste Kosher Salt and Black Pepper
1. Heat olive oil in a medium sauté pan and sauté the onions until translucent.
2. Add the Italian sausage and cook until browned.
3. Add the potatoes, tomatoes, basil and seasonings.
4. Cook for 15 minutes.
Serving and Assembly
1. To assemble the plate, poach two eggs in simmering water until desired doneness.
2. Ladle 6 ounces of the sauce mixture into a bowl.
3. Toast a slice of Focaccia or your favorite bread and place on the sauce.
4. Top with the poached eggs.
5. Garnish with roasted red pepper, shredded parmesan cheese and fresh basil.
Poolside Lemonade
Banana Cabana, Caribbean Beach Resort
Preparation:
Build in glass over ice & shake
0.75 ounce Bacardi O
0.75 ounce Bacardi Razz
4 ounces Sweet & Sour
splash Sprite
splash Grenadine
Garnish: Lemon Wedge
Orzo Pasta
Tusker House , Animal Kingdom
Yield: 6 side portions
12 ounces orzo (cooked)
1 cup fresh spinach
1 teaspoon olive canola blend
¼ cup vegetable stock
1 each tomato (¾ inch diced)
¼ teaspoon ground black pepper
1 clove minced garlic (1 clove)
1 teaspoon salt (check if needed)
2 Tablespoons lemon juice
10 each kalamata olives sliced
1 Tablespoon fresh thyme (10 sprigs)
1 1/2 ounces feta cheese crumbled
1 Tablespoon fresh basil (5 leaves)
1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.
2. Heat large skillet over moderate heat.
3. Add oil, tomatoes, garlic and sauté 1 minute.
4. Add all other ingredients except olives and feta.
5. Heat through and cook like a risotto, taste do not add salt.
6. Place in pan for service and garnish with olives and feta.
Queso Fundido
San Angel Inn, Mexico - Epcot
Yield: 4 servings
1/2 pound Muenster cheese
1/4 pound chorizo sausage
6 flour tortillas
1. Slice or grate cheese and set aside.
2. Peel chorizo sausage and cut into large chunks. Saute in a small frying pan until nicely browned. Break up sausage into small pieces while browning and drain any excess fat.
3. Lightly grease a shallow oven/broiler-proof casserole dish. Arrange half the cheese in bottom of the dish. Top with cooked sausage and remaining cheese. Broil until cheese melts and lightly browns.
4. Warm tortillas and cut into quarters. Spoon melted cheese mixture onto tortilla pieces and serve immediately.
