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mikepizzo

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Joined
Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

New Orleans Bouillabaisse


Village Restaurant
Walt Disney World Shopping Village

Yield: 4 servings

Ingredients:
  • ½ pound fresh red snapper (or other firm fleshed fish)
  • 2 five-oz lobster tails
  • ¼ cup olive oil
  • 1 cup julienne cut leeks, white part only
  • 1 cup julienne cut carrots
  • 1 cup julienne cut celery
  • 3 cups peeled, seeded, cubed tomatoes
  • 2 cloves minced garlic
  • 3 tbsp paprika
  • 1 bay leaf
  • 1 sprig fresh thyme
  • ⅛ tsp saffron
  • 8 cherrystone clams
  • 4 large raw shrimp in shell
  • ½ cup scallops
  • 1 qt water
  • 1 cup dry white wine
  • Garlic bread

Directions:
Cut fish and lobster into 2 to 3 oz servings

Heat olive oil in a large saucepot and cook vegetables until tender, but firm, about 5 minutes. Add seasonings. Ad well scrubbed and rinsed clams, rinsed shrimp, washed scallops (with any shell removed), fish and lobster. Add water and wine. Bring to a fast boil and simmer 10 minutes.

Serve in bowls with broth, vegetables and seafood evenly divided. Serve with garlic bread.
 

mikepizzo

PM me your funny Disney shirts
Joined
Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Supreme of Grouper in Green Lettuce


Lake Buena Vista Club
Lake Buena Vista Communities

Yield: 4 servings

Ingredients:
  • Salt and pepper to taste
  • 8 pieces (4 oz each) boneless, skinless, grouper
  • ⅓ cup flour
  • 2 tbsp oil
  • 4 tbsp butter, divided
  • 2 qt lightly salted water
  • 1 large head lettuce, loosely formed
  • ¼ cup chopped shallots
  • ¾ cup dry white wine
  • ¾ cups Vermouth
  • 2 egg yolks
  • 1 cup light cream

Directions:
Salt and pepper grouper to taste. Coat with flour. Heat oil and 1 tsp of the butter in a skillet and fry fish 1 minute on each side to brown. Remove from skillet and set aside.

Bring water to a boil in a large pan.

Wash lettuce well and carefully remove 8 outside leaves. Put leaves in boiling water for 3 to 4 seconds. Remove and cool at once in cold water. Drain well. Cut center (heart) of lettuce into 8 pieces and put into boiling water for 5 minutes. Cool at once under cold running water and drain.

Scatter shallot in bottom of a buttered baking dish that will hold all 8 pieces of fish. Arrange 8 hearts of lettuce in dish. Wrap fried fish in lettuce leaves and place on hearts of lettuce. Pour wine and Vermouth around fish. Bake at 375 degrees F for 12 minutes. Remove fish and hearts of lettuce from baking dish and keep warm.

Pour liquid and shallots from baking dish into a saucepan and reduce over high heat to 4 tbsp. Beat egg yolks and cream together until well blended. Add to reduced liquid, whipping very fast with a whisk. Do not boil. Strain through a fine sieve. Beat remainder of butter into sauce a small piece at a time. Serve with fish in lettuce and lettuce hearts.
 

mikepizzo

PM me your funny Disney shirts
Joined
Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Sauteed Red Snapper


Fisherman’s Deck
Empress Lilly
Walt Disney World Shopping Village

Yield: 4 servings

Ingredients:
  • 6 tbsp flour
  • ½ tsp salt
  • ¼ tsp white pepper
  • 4 boned, skinned 6 oz red snapper fillets
  • 2 eggs, beaten
  • 2 tsp water
  • 6 tbsp clarified butter
  • Juice from 2 lemons
  • 2 tbsp chopped parsley
  • 1 tsp Worcestershire sauce

Directions:
Mix flour with salt and pepper. Dip fish fillets in seasoned flour. Mix egg and water and dip flavored fillets in egg.

Heat large skillet and add butter. Fry fillets 2 minutes on each side. Place skillet with fish in 350 degree F oven for 5 minutes. (If handle on skillet is not ovenproof, cover with foil.)

Remove fish to a hot platter. Add lemon juice, parsley and Worcestershire to skillet; cook and stir to deglaze. Pour over fish.
 
  • mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Red Snapper in Pastry Puff


    Chefs de France
    France Showcase
    EPCOT Center

    Yield: 4 servings

    Prepare the Salmon Mousse first, then put fish and mousse together and bake. While fish is baking make the sauce.

    Salmon Mousse

    Ingredients:
    • 10 to 12 oz fresh salmon
    • 1 egg
    • 1 egg yolk
    • 1 egg white
    • ¼ pound butter, softened
    • ½ cup heavy cream
    • Salt and white pepper to taste

    Directions:
    Remove skin and bones from salmon and cut into cubes. Put into food processor with steel blade and process until salmon is pureed. Add whole egg through the chute, and process until blended. Then add yolk and process for 30 seconds. Add egg white and process for another 30 seconds. Add softened butter through chute in pieces, and process until completely blended. Pour cream in slowly while processing and continue processing until mixture is thick. Taste and add salt and pepper as desired. Makes 2 cups. The salmon mousse maybe prepared in advance and refrigerated, covered, up to 4 hours.

    Fish in Pastry Puff

    Ingredients:
    • 1 sheet frozen puff pastry
    • 1 ½ pounds, ½ inch thick, fresh, boneless fillet of red snapper
    • 1 recipe Salmon Mousse
    • 1 egg, beaten with 1 tbsp water
    • 1 recipe Sauce For Red Snapper

    Directions:
    Allow frozen pastry sheet to stand at room temperature 20 minutes. Gently unfold onto a lightly floured surface and, with floured rolling pin, roll into a sheet 12x13 inches. Cut fish into two matching pieces. Lay one down center of longest side of pastry sheet. Cover with salmon mousse. Lay second fillet on top of salmon mouse. Bring pastry sheet up around fish. Spread beaten egg on edges and seal. Seal both ends. Brush pastry with remaining egg. Place in opiled flat baking pan and bake at 375 degrees F for 30 minutes or until puffed and lightly browned. Cut crosswise to serve. Serve with Sauce For Red Snapper.

    Sauce for Red Snapper

    Ingredients:
    • ½ cup dry white wine
    • ¼ cup white vinegar
    • 2 tsp finely chopped shallots
    • ½ pound unsalted butter, softened
    • Salt to taste

    Directions:
    Combine wine, vinegar and shallots in a small saucepan. Simmer until reduced by half. With a whisk, beat butter in a bowl until fluffy. Gradually beat wine mixture into butter. Taste and add salt, if desired. Makes about 1 cup
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Vongole Ripieni Puccini (Baked Clam)


    L’Originale Alfredi di Roma Ristorante
    Italy Showcase
    EPCOT Center

    Yield: 4 servings

    Ingredients:
    • 12 clams, scrubbed and rinsed
    • 1 tsp chopped garlic
    • 3 tsp olive oil, divided
    • 3 tsp plain dry bread crumbs
    • 1 tsp chopped parsley
    • 4 tbsp chopped crab meat
    • ½ tsp dried oregano, rubbed
    • 1/16 tsp red pepper
    • Salt and white pepper to taste
    • 2 tbsp dry white wine
    • Lemon wedges

    Directions:
    Steam clams in a small amount of water, just to open. With a small sharp knife, cut clam shells apart at hinge to separate. Remove clams, drain well, and chop in a food processor with steel blade or a blender. Set aside.

    Lightly brown garlic in 1 tsp of the oil oil. Add breadcrumbs and mix well. Mix in parsley, crab-meat, oregano, red pepper and salt and pepper to taste.

    Place clam shells on a baking sheet and divide chopped clams between shells. Sprinkle with crumb mixture and remaining olive oil. Bake at 350 degrees F 10 to 15 minutes. Sprinkle hot clams with wine. Serve hot with lemon wedges.
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*


    Lawapa-Pua (Snapper en Croute)


    Papeete Bay Verandah
    Polynesian Village Resort

    Yield: 4 servings

    Ingredients:
    • 1 four-lb red snapper
    • 1 package (17 ¼ oz) frozen puff pastry
    • Salt and pepper to taste
    • 2 tsp fresh lemon juice
    • 2 tsp Worcestershire sauce
    • 8 thin slices lox
    • Crab-meat Stuffing (see page)
    • 4 six-inch crepes
    • 1 egg
    • 1 tsp water

    Directions:
    Filet, bone and skin snapper to make 2 pieces.

    Following directions o package, roll out both pastry sheets to about 11x13 inches. Place a piece of red snapper down center of each pastry sheet. Salt and pepper fish. Sprinkle with lemon juice and Worcestershire sauce. Place 2 slices of lox on fish. Then a layer of crab-meat stuffing. Add a few sprinkles of truffles, if desired, then 2 more slices of lox. Cover with 2 crepes on each fish. Bring up the puff pastry and pinch edges together to make a tight package. Mix egg with water and brush over pastry.

    Carefully place in a greased baking dish and bake at 350 degrees F for about 30 minutes. If pasty becomes too brown, place a piece of aluminum foil over the top. Cut each roll in half to serve.
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Brunch Baked Halibut Marcel


    Lake Buena Vista Club
    Lake Buena Vista Communities

    Yield: 6 servings

    Ingredients:
    • 9 tbsp butter, divided
    • 4 tbsp flour
    • 2 cups milk
    • ½ tsp salt
    • ¼ tsp white pepper
    • 2 cups sliced fresh mushrooms
    • 1 tbsp paprika
    • ¾ cup dry sherry
    • 2 cups fish stock
    • 2 pounds fresh halibut fillet
    • 2 tbsp lemon juice
    • ½ cup grated Parmesan cheese
    • Hot cooked rice or noodles
    • Parsley for garnish

    Directions:
    Heat 4 tbsp of the butter in a saucepan. Add flour, cook and stir for 2 minutes. Gradually stir milk into flour mixture, stirring constantly with a whisk until thickened and smooth. Add salt and pepper. Set aside.

    Heat 3 tbsp of the butter in a saucepan and saute mushrooms over low heat until partially cooked. Sprinkle on paprika, add sherry and simmer for a few minutes. Add fish stock and let simmer 10 minutes, uncovered. Set aside.

    Place halibut in a buttered baking dish, dot with remaining butter and pour lemon juice over all. Bake at 350 degrees F for 20 to 25 minutes or until fish flakes easily with a fork.

    Flak fish, combine with white sauce and mushrooms mix. Place in a baking dish and sprinkle Parmesan cheese over top. Bake at 350 degrees F until cheese browns and ingredients bubble. Serve over hot cooked rice or noodles. Garnish with parsley.
     
  • mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Ceviche


    Cap’n Jack’s Oyster Bar
    Walt Disney World Shopping Village

    Yield: 3 cups

    Ingredients:
    • 12 oz boneless fillet of grouper, diced
    • ¼ cup fresh lime juice
    • ¼ cup fresh lemon juice
    • 1 large tomato, peeled and diced
    • 1 cup diced onions
    • ½ tsp dried oregano leaves
    • 24 small cocktail olives
    • 1 tbsp chopped fresh parsley
    • ½ tsp chopped fresh coriander
    • 1 tsp salt
    • White pepper to taste
    • ½ cup tomato juice

    Directions:
    Put fish in a stainless steel or glass bowl and pour lime and lemon juice over it. Cover and marinate in the refrigerator for 24 hours. Drain. Stir in remaining ingredients with fish. Chill.
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Dill-Cured Salmon (Gravad Lax)


    Le Cellier Restaurant
    Canada Showcase
    EPCOT Center

    Yield: 24 servings

    Ingredients:
    • 4 pounds fresh whole salmon
    • 2 tbsp coarse salt
    • 3 white peppercorns ground
    • 2 tbsp sugar
    • ½ cup chopped fresh dill
    • Additional fresh dill, as needed

    Directions:
    Split salmon lengthwise. Remove backbone and side bones. Wipe dry with paper towels (do not rinse). Lay one half, skin side down, in a stainless steel, glass, enamel or non-stick pan that is just large enough to hold salmon. Mix salt, pepper and sugar and rub over the flesh side of both pieces. Cover with chopped dill. Lay second piece over one already in pan, small end over large end of salmon, skin side down. Cover salmon with aluminum foil and weighted plate (full cans of vegetables or other canned foods can be used to weight the plate).

    Refrigerate for 24 hours, turning 3 or 4 times and adding fresh chopped dill each time. When ready to serve, cut salmon into thin diagonal slices or straight thick slices. Arrange flat on serving plate and garnish with dill sprigs and salmon skin, (cut salmon skin into ½ inch strips and sear on outer skin side) and Mustard Sauce. Makes 24 servings. Make Mustard Sauce when the salmon is put in to cure, so the flavors will have time to blend.

    Mustard Sauce

    Ingredients:
    • 2 tbsp dark French mustard
    • 3 tbsp white vinegar
    • 1 tsp white pepper
    • 2 tbsp Dijon mustard
    • 2 tbsp sugar
    • 6 tbsp vegetable oil
    • 6 tbsp chopped fresh dill

    Directions:
    Mix French mustard, vinegar, pepper, Dijon mustard and sugar in a small bowl. Slowly add oil, whipping i with a whisk to blend. Fold in dill. Refrigerate. Makes ¾ cup.
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Salmon Gasmande with Sauce Tripoli


    Contemporary Resort Banquets
    Contemporary Resort

    Yield: 6 servings

    Prepare Salmon Gasmande in three parts. First, slice the salmon then make the filling for the salmon slices. Cook the Salmon Rolls and cool in cooking liquid while making the Sauce Tripoli.

    Salmon Rolls

    Ingredients:
    • 1 pound 2 oz fresh boneless fillet of salmon
    • 4 tbsp butter
    • ½ pound crab-meat
    • 3 tbsp capers
    • ½ cup chopped shallots
    • ¼ tsp dried tarragon leaves
    • ¼ tsp dried basil leaves
    • ¼ tsp salt
    • ¼ tsp white pepper
    • ⅓ cup dry white wine
    • 1 can (3.66 oz) smoked oysters
    • Wax paper
    • Cheese cloth

    Directions:
    With a sharp knife, cut fresh salmon in thin slices weighing 3 oz each. Set aside.

    Heat butter in a saucepan and saute crab-meat, capers, shallots, herbs, salt and pepper for 7 minutes. Set aside to cool. Add wine and oysters to cooled mixture.

    Place sliced salmon on cutting board. Sprinkle about 4 tbsp mixture over salmon slice and roll to form a tight roll. Continue until all the salmon is filled and rolled.

    Cut 6 squares of wax paper and cheesecloth about 2 inches wider than length of salmon roll. Place roll on edge of paper and roll up tightly, folding ends together tightly. Then wrap in cheesecloth, folding ends tightly.

    To Cook Salmon Rolls

    Ingredients:
    • 6 salmon rolls
    • 1 qt cold fish stock
    • 4 tbsp pickling spices
    • 2 tsp black peppercorns
    • ⅔ cup dry white wine
    • ⅔ cup onion slices
    • ½ tsp salt

    Directions:
    Choose a saucepan large enough to hold salmon rolls. Add the remaining ingredients to the pan and bring to a slow simmer. Cover and simmer about 15 minutes. Remove from heat. Let salmon rolls cool in fish stock. When cooled, remove rolls (do not unwrap) and chill in refrigerator. Strain fish liquid in which salmon rolls were cooked and measure 2 ½ cups. Discard spices, etc.

    Sauce Tripoli

    Ingredients:
    • 4 tbsp butter
    • 4 tbsp flour
    • 2 ½ cups fish liquid
    • 2 egg yolks, beaten
    • 3 tbsp cream
    • Salt and white pepper to taste

    Directions:
    Heat butter and stir in flour. Cook and stir for 2 minutes. Add fish liquid; cook and stir until mixture boils and is thickened. Mix egg yolks and cream. Add a little of the hot sauce slowly, beating with a whisk. Return to hot sauce. Heat but do not boil. Taste and add salt and pepper as needed. Makes about 2 ½ cups. Keep warm.

    To serve, unwrap rolls and cut each into 4 slices. Place on a buttered baking sheet and heat at 300 degrees F for 5 to 10 minutes. Serve 4 slices on each of 6 salad plates garnished with parsley and a lemon wedge. Pass the Sauce Tripoli.
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Stuffed Clams


    Cap’n Jack's Oyster Bar
    Walt Disney World Shopping Village

    Yield: 40 clams

    Ingredients:
    • 20 medium clams
    • 3 tbsp olive oil
    • 1 ½ cup diced onions
    • 2 tsp garlic
    • 1 can (6 ½ oz) chopped clams
    • ½ cup diced red pepper
    • 1 tsp dried oregano leaves
    • ½ tsp dried thyme leaves
    • 2 tsp salt
    • ¼ tsp Tabasco sauce
    • 1 ½ tsp Worcestershire sauce
    • 2 tbsp lemon juice
    • 1 ½ tbsp Dijon mustard
    • 2 tbsp chopped parsley
    • 3 cups diced bread crumbs
    • 1 cup dry white wine
    • 1 ¼ cups grated Parmesan cheese
    • Bacon fat, melted

    Directions:
    Scrub and rinse clams well. Steam in a small amount of water until just opened. Cool.

    Heat olive oil and saute onion and garlic until tender. Cool.

    Meanwhile, cut clam shells apart and remove clams. Reserve shells. Grind or finely chop clams in food processor using steel blade. Mix steamed, chopped clams, and canned clams, drained (reserve juice), with all remaining ingredients except bacon fat and Parmesan cheese. If necessary for texture, add a little clam juice to mixture. Place clam shells on baking sheets and divide filling between the shells. Brush filling with bacon fat and sprinkle each with about 1 tsp Parmesan cheese. Bake at 350 degrees F for 15 to 20 minutes.

    NOTE: The stuffed clams may be prepared in advance, refrigerated, and baked when needed. They may also be frozen.
     
  • mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Boston White Fish


    Liberty Tree Tavern
    Liberty Square
    Magic Kingdom

    Yield: 4 servings

    Ingredients:
    • 1 ½ pounds scrod (boneless young cod or haddock)
    • 1 cup Seasoned Bread Crumbs*
    • ¾ cup dry white wine
    • 8 tbsp lemon juice
    • ½ cup Herb Butter*

    Directions:
    Cut fish into 4 servings and place skin side down in buttered baking pan. Sprinkle with Seasoned Bread Crumbs. Pour wine and lemon juice over fish. Bake at 350 degrees F for 15 minutes. Dot with Herb Butter and continue baking 10 minutes longer. Serve with pan juices.

    *Seasoned Bread Crumbs

    Ingredients:
    • 1 cup crumbs made from dry Italian bread
    • 1 tsp granulated or powdered garlic
    • 1 tsp freshly ground pepper
    • 1 tsp Italian seasoning

    Directions:
    Mix all ingredients lightly together. Makes 1 cup.

    *Herb Butter

    Ingredients:
    • ½ cup (1 stick) butter, softened
    • ⅛ tsp ground thyme
    • 2 tbsp chopped parsley
    • ⅛ tsp granulated or powdered garlic
    • ⅛ tsp oregano leaves
    • 2 tsp finely chopped shallots
    • 2 tsp grated lemon peel

    Directions:
    Mix all ingredients until well blended. Herb Butter is better if allowed to stand in a cool place for several hours. Makes ½ cup.
     

    AAsTeapots

    Earning My Ears
    Joined
    May 23, 2019
    Does anyone have a recipe or do you know the ingredients for the amaretto mousse and almond crunch cake filling?
     

    raccoonbro

    Earning My Ears
    Joined
    Jun 4, 2019
    Hiya! Got inspired by this thread and shot an e-mail off asking about the Jamaican Braised Beef they had at the Flower & Garden show, and they actually sent it! Figured it's only nice to share.

    Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
    La Isla Fresca, Epcot Flower & Garden Festival (2016 - present)

    SOFRITO
    1 Spanish onion, quartered
    3 green bell peppers, quartered
    3 Scotch Bonnet peppers, halved (wear disposable gloves for handling)
    2 garlic cloves, halved
    1/4 cup cilantro, stemmed, cleaned and coarsely chopped

    BRAISED BEEF
    6 cups beef stock
    2-3 pounds beef short ribs, cut into 5- to 6-ounce pieces
    Pinch salt, pepper
    1 tablespoon olive oil
    3/4 cup sofrito (recipe above)
    2 tablespoons tomato paste
    1/4 teaspoon dried thyme
    1/4 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    1 bay leaf

    PIGEON PEA RICE
    2 tablespoons olive oil
    1/3 cup sofrito (recipe above)
    2 cups long-grain rice
    1/4 teaspoon ground cumin
    1/4 teaspoon ground coriander
    1 bay leaf
    1 1/2 teaspoons salt
    3 cups chicken stock
    1 cup cooked pigeon peas

    FOR SOFRITO:
    Combine all ingredients in food processor and puree until smooth. Can be made ahead and refrigerated.

    FOR BRAISED BEEF:
    1. Pour 6 cups beef stock into medium saucepan. Cook over medium-high heat until reduced to 3 cups, about 25 minutes. Set aside.
    2. Preheat oven to 325°F. Season beef short ribs with salt and pepper.
    3. Heat olive oil over high heat in large Dutch oven or braising pan. Add beef and sear, about 3-4 minutes each side. Remove from pan.
    4. Reduce heat to low and add sofrito and tomato paste, stirring to blend. Add thyme, allspice, nutmeg and bay leaf. Increase heat to medium, add reduced beef stock and bring to boil.
    5. Return cooked beef to pot. Cover and braise in oven for about 2 1/2 hours or until meat is tender and loose around the bone. Remove beef from pot and keep warm until ready to serve.
    6. Pour liquid into fat separator with skimmer basket. Once separated, pour liquid and any small pieces of the sofrito from skimmer back into pot. Bring to a boil, reduce heat to low to thicken. Keep warm until ready to serve.

    FOR PIGEON PEA RICE:
    1. Heat olive oil in large saucepan over medium heat. Once oil is hot, stir in sofrito and rice.
    2. Add cumin, coriander, bay leaf and salt. Stir in chicken stock and bring to boil. Reduce heat, cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
    3. Remove from heat and stir in pigeon peas.

    TO SERVE:
    Place pigeon pea rice in the center of each plate. Top with braised beef and serve sofrito on the side.
     

    mikepizzo

    PM me your funny Disney shirts
    Joined
    Nov 8, 2013
    Hiya! Got inspired by this thread and shot an e-mail off asking about the Jamaican Braised Beef they had at the Flower & Garden show, and they actually sent it! Figured it's only nice to share.
    That's awesome! I've sent 3 different emails asking for 3 different recipes and I was given the, 'thanks for the interest but sorry they aren't available' act.

    It's nice to know that one may still have some success in requesting recipes!
     



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