Just keeping them all together...
Sod the Stew
Anyone have the recipe? I have been craving this stuff since I went there in December '08, so I would LOVE the recipe. I am going back in 23 days, so if no-one has it, I can ask, but I would love to make it before we leave. So, help please?
And some I hadn't posted before...
House of Blues' Key Lime Martini
Yield: 1 serving.
2 ounces Absolut vanilla-infused vodka
1.5 ounces Monin key lime syrup (see note)
1 ounce sour mix
2.5 ounces half-and-half
Mint sprig and lime wedge for garnish
Graham cracker crumb-rimmed martini glass
1. Shake ingredients with ice.
2. Strain into martini glass.
3. Garnish with lime wedge and mint sprig.
Recipe note: Monins flavored syrups are sold at some liquor stores. Also, consumers can order Monins flavorings from monin.com, or by calling 1-800- 966-5225.
[Source: Orlando Sentinel]
= = = = = = = = = = =
Chefs de France Creme Brulee
Yield: 7 servings.
8 egg yolks
1 cup half and half
3 cups heavy cream
1 cup granulated sugar
1 vanilla bean
Brown sugar
1. Whisk eggs with sugar until blended, incorporate the half and half and cream. Mix in the vanilla bean and refrigerate overnight.
2. Heat oven to 200 F. Remove vanilla bean, pour mixture into individual baking dishes, place them on a sheet pan of water (so the creme brulee won't burn), and cover with another pan on top of the baking dishes. Bake 1 1/2 hours.
3. Remove from oven and chill. Sprinkle a layer of brown sugar on top the creme brulee and broil until melted and caramelized. Cool and serve.
[Source: Orlando Sentinel]
= = = = = = = = = =
Canton Beef
Epcot's Nine Dragons Restaurant
Yield: 4 servings.
8 oz beef flank steak
1 green pepper
1 red pepper
1 small onion
1 c cooking oil
Marinade:
4 Tbl water
¼ tsp salt
¼ tsp chicken base
¼ tsp sugar
1 egg white
1 tsp cornstarch
Sauce:
1 Tbl soy sauce
1 tsp oyster sauce
1 tsp wine
1 tsp chicken stock
½ tsp chicken base
½ tsp sugar
Pinch white pepper
1 tsp cornstarch
¼ tsp sesame oil
1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.
2. Mix the sauce ingredients in a bowl and set aside.
3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.
[Source: Orlando Sentinel]
= = = = = = = = = =
House of Blues Jambalaya
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
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 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 of Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces (50-60 count) medium shrimp
2 ounces andouille, cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions
1. 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.
2. 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. Yield: 1 serving.
Recipe note: House of Blues Louisiana Spice can be purchased at the HOB for $6 in 3.3-ounce packages.
<Source: Orlando Sentinel>
= = = = = = = = = =
Ensalada De La Casa
San Angel Inn
12 ounces green lettuce mix
1 small jícama, peeled and cut into strips
1 small can of cactus strips
1/2 pound cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices
House ranch dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon white vinegar
1 teaspoon freshly minced garlic
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/8 teaspoon tarragon
1/8 teaspoon ground oregano
1/8 teaspoon ground basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped chipotle pepper
3 teaspoons cilantro
Milk as needed
1. For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.
2. In bowl, toss salad ingredients. Add dressing to taste.
[Source: Orlando Sentinel]
[Source: Orlando Sentinel]
= = = = = = = = = =
FILE CHICKEN GUMBO
House of Blues
Yield: 12 (10 ounce) servings.
2 Tbl olive oil
12 oz frozen cut okra
½ lb yellow onion, cut in ¼” dice
¼ lb celery, cut in 1/4” dice
¾ lb green bell pepper, cored and seeded and cut in ¼” dice
1 Tbl minced garlic
¼ lb andouille sausage, split and sliced in ¼” rounds
2 qt chicken stock
1¼ Tbl Kosher salt
1 tsp Cajun seasoning
6 oz diced tomatoes, canned
2 oz brown roux (see note)
1 tsp gumbo file
8 oz chicken breast, cut in 1” dice
2 c cooked white rice
2 Tbl freshly chopped parsley
1. In a saucepot, heat half of the oil to the smoking point, add half of the okra and sauté until light brown and slimy looking. Lower the heat to medium; add onions, celery, pepper, garlic and andouille; sauté until the vegetables become translucent. Be careful not to burn. Add the diced tomatoes, Cajun seasoning and 1 tablespoon of the salt; mix well.
2. Crumble roux into chicken stock. Whisk until the roux is completely dissolved. Mix chicken-stock mixture with vegetables. Bring to a boil and let simmer 10 minutes. Stir frequently so the gumbo does not burn into the bottom of the pot.
3. In a sauté pan, heat remaining oil to smoking point. Add chicken and remaining salt. Sauté until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot. Drain well and add to the gumbo with the file; mix well.
4. To serve, put 2 ounces of rice into a bowl and ladle 10 ounces of gumbo over rice. Garnish with the parsley.
How to make brown roux: In a heavy stockpot, heat 2 cups vegetable oil to 150 F. Slowly whisk in 1 pound flour, mixing well. Cook in a 375 F oven for about 2 hours. Stir every 15 minutes. Roux is done when chocolate brown in color. You can freeze the roux in small portions and use as needed in recipes. [NOTE: Making a proper roux (pronounced "ROO") is a critical step in this recipe. Rouxs change character and color the longer they are cooked. Dark roux, such as the one used in this recipe, adds a nutty, toasty layer of flavor to the gumbo.]
<Source: Orlando Sentinel>
= = = = = = = = = =
Flourless Chocolate Cake
The Hollywood Brown Derby at Disney-MGM Studios
Yield: 12 servings.
1 cup butter, unsalted
1 cup dark chocolate chips (special dark or bittersweet)
1/3 cup cocoa powder
2 tablespoons fresh brewed espresso (instant can be substituted)
2 tablespoons hot water
1 cup sugar
6 eggs
2 tablespoons rum
Icing:
1 cup heavy cream
1 cup dark chocolate chips (special dark or bittersweet)
1. Heat oven to 250 F.
2. In microwavable bowl, mix butter and 1 cup of the chocolate chips. Place in microwave on low power, 1 minute at a time until completely melted, stir until smooth. Set aside.
3. In another bowl, dissolve cocoa powder with espresso and hot water, stirring until you have a smooth consistency, set aside.
4. In another bowl, large enough to hold all ingredients, combine eggs, sugar and rum, stirring until combined.
5. Add coffee/cocoa mixture to egg mixture and then the chocolate mixture to the egg/cocoa, stirring until you have a smooth and creamy consistency.
6. Pour into 12 buttered cupcake tins, or 6 1/2-cup buttered ramekins. If using ramekins, place on baking sheet. Bake at 250 F 30 minutes. Cakes should souffle only very little. Be careful not to over-bake. Remove from oven and let cool.
7. Place in the freezer 3 hours or overnight. Remove from pans and place on a wire rack over a sheet pan.
8. Prepare the icing by placing the heavy cream in a saucepan and bring to a boil. Remove from heat and add the remaining cup of chocolate chips, stir until smooth. Pour chocolate over cakes, making sure to cover sides. Refrigerate until ready to serve.
<Source: Orlando Sentinel>
= = = = = = = = = =
House of Blues Creole Bell Peppers With Shrimp and Mirliton Stuffing
Yield: 6 servings.
6 green bell peppers, cut in half and seeded
1 tablespoon olive oil
Stuffing:
1 pound (50-60 count) shrimp
4 mirlitons (chayote squash), seeded, diced
1 roasted eggplant, peeled, chopped
1/2 cup sliced mushrooms
1/2 of a large yellow onion, diced
1/2 of a red bell pepper, diced
1 green bell pepper, diced
1/4 cup chopped celery
2 tablespoons chopped garlic
1 cup clam juice
4 ounces white wine
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon Cajun seasoning
1 cup bread crumbs
1 tablespoon olive oil
Green chili sauce:
1/2 pound tomatillos, peeled
1 medium tomato, cored
2 jalapenos, stemmed, seeded
1/2 of a large yellow onion, roughly chopped
2 garlic cloves, chopped
1. For green chili sauce, combine ingredients in saucepan. Bring to boil and let simmer until tomato and tomatillos break up. Puree in blender.
2. For stuffing, blanch mirlitons in lightly salted water until soft and tender, about 20 minutes. Sauté onions, peppers, celery, mushrooms, garlic and mirlitons with the butter until translucent. Mix in seasonings. Add wine and clam juice; bring to boil. Add eggplant, bring back to boil, then simmer until eggplant becomes mushy. Add shrimp. Simmer until shrimp are cooked through. Remove from heat and stir in bread crumbs.
3. To assemble, blanch the green bell peppers in lightly salted water 2 minutes; cool. Add 1⁄2 cup of stuffingto each pepper half. Spread oil in baking dish, and fill with stuffed peppers. Bake in 350 F oven 20 minutes (internal temperature should reach 155 F).
= = = = = = = = = =
Chicken Jambalaya from Boatwright's
Yield: 5-7 servings.
1 lb. boneless chicken thighs, cut into small pieces
3/4 cup roughly chopped andouille sausage
3 Tblsp oil
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced green peppers
1/4 tsp cayenne pepper
2 1/2 cups uncooked rice
2 Tblsp Creole or Cajun seasoning
2 Tblsp tomato paste
3 cubes chicken bouillon dissolved in 5 cups hot water
Salt and freshly ground black pepper to taste
1. Add oil to 4-quart saucepan. Cook chicken and sausage in pan just long enough to sear the outside of the meat. Add onion, celery, green peppers, and cayenne pepper to the meat. Cook until onions are translucent.
2. Add rice and Creole or Cajun seasoning to pan, stirring slowly to coat the rice. Add tomato paste and the chicken stock. Stir well.
3. Cook on low heat until all water has been absorbed. Add salt and pepper until seasoned to taste.
= = = = = = = = = =
House of Blues Bayou Shrimp and Grits
Yield: 6 servings.
2 lbs. shrimp (16 to 20) peeled, deveined, tail on
3 tsp kosher salt
3 cups buttermilk
6 cups tempura flour (6 cups flour, 1/2 tsp each pepper, salt, baking powder)
6 oz. freshly grated Parmesan
1/4 cup chopped parlsey
Chipotle marinara sauce (see note)
Sauteed spinach (see note)
Cheddar cheese grits (see note)
1. Season shrimp with salt. Coat with buttermilk. Dredge in flour. Deep fry at 375 F until golden. Remove from fryer; drain.
2. Place 4-ounce scoop of grits in center of 12-inch pasta bowl. Ladle 4 ounces of marinara sauce around grits. Place 6 shrimp around bowl on top of the sauce with tails facing out. Place a pile of spinach on top of grits. Place one shrimp straight up on top of spinach. Sprinkle parsley and cheese over entire dish.
Chipotle Marinara sauce:
Heat 1 tablespoon olive oil in pot. Saute 2 tablespoons diced yellow onions, 1 tablespoon minced garlic until onions are translucent. Add 28 ounces diced tomatoes, 1 teaspoon sugar, 1 teaspoon Italian seasoning and 1 teaspoon chopped chipotle peppers (canned). Stir and bring to simmer. Simmer 45 minutes on low to medium heat, stirring occasionally. Remove from heat. Puree until smooth. Stir in 1/4 cup chopped parsley. Keep warm until needed.
Cheddar cheese grits:
In pot, bring 1 quart water, 2 1/2 cups milk, 1/2 teaspoon salt to boil. Whisk in 1 1/2 cups quick grits. Simmer 5-10 minutes, stirring constantly. Remove from heat. Top with 4 ounces each shredded American and cheddar cheeses and 1/2 teaspoon Cajun seasoning. Keep warm until needed.
Sauteed spinach:
Saute 1 pound fresh spinach in 1 teaspoon unsalted butter, turning with tongs until wilted. Season with coarse salt.
<Source: Orlando Sentinel>
= = = = = = = = = =
Planet Hollywood's Blackened Mahi-mahi
Yield: 1 serving.
6-oz. mahi-mahi fillet
Blackfish seasoning to taste (see note)
Vegetable oil
1 1/2 cups cooked jasmine rice
6 oz. tropical fruit salsa (see note)
2 cilantro sprigs for garnish
1. Rinse fish under cold water. Pat dry. Dust with seasoning.
2. Brush grill grate and wipe with vegetable oil. Heat grill. Place fish on hot grill. Grill, turning once, until center is cooked.
3. Mound rice in middle of serving plate. Place cooked fish on top. Top with tropical fruit salsa. Garnish with 2 cilantro sprigs.
Tropical salsa: Combine 8 ounces each red and green bell peppers, 12 ounces diced red onion, 1 diced and peeled papaya, 1 diced and peeled mango, 1/2 of a cored pineapple (diced) and 1 bunch chopped cilantro. Stir in 2 cups honey, 2 cups lime juice, 1/2 cup lemon juice and 1 cup olive oil. Season with salt and pepper to taste.
[Recipe note: Planet Hollywood uses Blackfish brand seasoning from R.L. Schreiber]
<Source: Orlando Sentinel>
Index complete through this post.
I prepared this recipe yesterday. Made some changes since DH is gluten intolerant so could not use graham crackers for the crust. Instead I crumbled some gluten free shortbread cookies, enough to make the suggested 2 cups. It only took 1/4 cup of melted butter to provide the glue to hold the crumbs together. 
I wouldn't have even need to beg...
