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Tips for the Best Possible Dining Experience on a Disney Cruise

posted on October 14th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One meal on our ships and you’ll find why everyone raves about the food on a Disney cruise. But it’s more than just the high quality of our dishes that cruisers are talking about. It’s also our level of service and the variety of options we offer that set our dining apart.

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Eating on a Disney cruise is amazing no matter what, but there are some tips you should follow to have the best dining experience possible …

Don’t be shy with your servers. Your serving team travels with you to a different restaurant each night, and to serve you best, they need to know you well. Share with them your likes and dislikes so they can make recommendations suited to your personal tastes.

Order outside the box. Our chefs travel the world to develop new menu items so you can taste cuisines you may have never tried before. Unlike your servers, the menus change nightly, so you’ll have plenty of opportunities to “test the waters,” so to speak, and tastes dishes you don’t typically eat at home.

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Spoil yourself with an adult-only fine dining night at Palo or Remy. Trust me, your taste buds will never be the same after you dine at either of these upscale restaurants. The modern Italian cuisine at Palo and the French-inspired cuisine at Remy are truly unforgettable.

Take advantage of “Dine and Play.” It’s a parent’s dream come true. Offered during the second seating, your kids’ meals will be served first and then our youth counselors will come pick them up so you can enjoy a peaceful and leisurely meal with just the grownups.

Satisfy your cravings at any time of the day with room service. Available 24/7, there’s no up-charge to have food delivered to your stateroom. One of my favorite midnight snacks is a Mickey ice cream bar with a cold glass of milk.

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Indulge in a one-of-a-kind themed buffet. Join the party at our special buffets, like the late-night one after the Pirates IN the Caribbean party where you can re-energize after a swashbuckling night of dancing and partying. In Alaska, don’t miss the midday barbecue feast of wild Alaskan salmon and other special seafood dishes out on the open-air deck while the ship sails through the breathtaking Tracy Arm Fjord.

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Disney Cruise Line Summer Recipe: Tomato Salad

posted on August 19th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Today I’m sharing the last recipe in our summer series. I hope you’ve enjoyed learning how to make some of your favorite Disney Cruise Line dishes.

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Like many of the recipes I’ve shared this summer, our tomato salad is easy to make, yet it has so much flavor. Simply slice the ingredients, mix the dressing and chill the tomatoes before serving. It’s a unique salad – perfect for the summer – that is sure to impress your dinner guests!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Tomato Salad
Serves: 4
Skill Level: Easy
Time: 30 minutes

Ingredients

  • 5 beefsteak tomatoes (¹/³ slices)
  • 4 shallots (finely chopped)
  • 2 tbsp. curly parsley (chopped)
  • 2 garlic cloves (crushed)
  • ½ tsp. ground black pepper
  • 1 tsp. dijon mustard
  • ¼ cup sherry vinegar
  • ¾ cup olive oil
  • 1 tbsp picked flat parsley

For the Tomato Salad

  1. Place the dijon mustard, garlic and sherry vinegar into the bottom of a mixing bowl. Gradually pour and whisk in the olive oil. Add the parsley, shallots and pepper. Set aside.
  2. Lay the sliced tomatoes on a serving platter and chill.
  3. Just before serving, pour the sherry vinegar dressing over the tomatoes.
  4. Garnish with a sprig of flat parsley.



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Disney Cruise Line Summer Recipe: Yellowfin Tuna

posted on August 12th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Serving fish can be intimidating since it is so easy to overcook. That’s one of the reasons I love our recipe for yellowfin tuna, since all it takes is a quick sear on both sides. Complemented with a delicious ponzu glaze, bok choy, soybeans and rice noodles, this Asian-inspired meal is yet another way we bring flavors from around the world onboard the Disney Cruise Line ships!

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Yellowfin Tuna
Serves: 4
Skill Level: Moderate
Time: 1 hour

Ingredients

  • 4 yellowfin tuna steaks (¾ cup ea.)

Vegetables

  • 1 bok choy
  • ½ cup soybeans
  • sesame oil
  • salt and pepper

Ponzu Glaze

  • 1 cup ponzu sauce
  • 1 tbsp. hoisin sauce
  • ½ tsp. ginger
  • 1 tbsp. rice wine vinegar

Rice Noodles

  • 1 lb. rice noodles
  • ¹/³ cup olive oil
  • 3 quarts water
  • salt and pepper for seasoning

Garnish

  • 1 tsp. black sesame seeds (toasted)

Tuna Steak

  1. Sear the tuna steak in a heated skillet with olive oil on both sides
    (approx 1 minute each side).

Bok Choy and Soybeans

  1. Heat with olive oil in a medium skillet. Sauté bok choy and soybeans for 2–3 minutes.
  2. Season with salt and pepper. Set aside.

Ponzu Glaze

  1. Add the ingredients to a hot saucepan and reduce until thick.
    If necessary, use a little cornstarch to thicken. Set aside.

Rice Noodles

  1. In a medium stock pot, bring water, olive oil and salt to a boil. Drop noodles in and watch closely (they cook very quickly).
  2. Splash with seasoned iced water to cool. Set aside.
  3. When ready to serve, reheat in a pan and season with salt, pepper and black sesame seeds.

Assembly

  1. Lay the tossed vegetables on the center of the plate.
  2. Roll the rice noodles on a fork and place on top of the vegetables lengthwise.
  3. Gently lay the tuna steak against the noodles.
  4. Spoon the ponzu glaze onto the bottom of the plate.
  5. Garnish with a light sprinkle of sesame seeds.

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Disney Cruise Line Summer Recipe: Smoked Salmon Carpaccio

posted on August 5th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


How often do you enjoy a multi-course meal for dinner? On a Disney cruise, you have the chance to every night! Appetizers are just as important to us as our entrees (and desserts!), so today I want to share with you one of my top choices for the first course – smoked salmon carpaccio. Topped with capers, shallots, pink peppercorns and dill honey mustard, believe me, it’s as tasty as it looks!

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Smoked Salmon Carpaccio
Serves 4
Skill Level: Easy
Time: 30 minutes

Ingredients

  • 8 oz. smoked salmon
  • 2 tbsp. capers
  • 1 tbsp. pink peppercorns
  • 2 tbsp. shallots (finely chopped)
  • 1/3 cup dijon mustard
  • 1/4 cup clear honey
  • 1 tbsp. picked dill for honey mustard
  • 1 tsp. picked dill for garnish

Dill Honey Mustard

  1. Finely slice the fresh dill and mix with the honey and mustard. Chill until time to serve.

Assembly

  1. Lay the smoked salmon on the plate, slightly overlapped, to create one uniform layer, leaving ½ inch of space between the fish and plate rim.
  2. Neatly arrange the finely chopped shallots, capers and pink peppercorns on top of the smoked salmon in an even pattern.
  3. Using the tip of a teaspoon, place 8 dots of the dill honey mustard on top of the smoked salmon in an asymmetrical pattern and garnish with the picked dill as per picture.


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Disney Cruise Line Summer Recipe: Orange Cilantro Marinated Flank Steak

posted on July 30th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Disney cruisers have been savoring the flavors of South America while sailing throughout the Mediterranean and Caribbean. One of my favorite Latin America-inspired dishes is our zesty Orange Cilantro Marinated Flank Steak.

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If you’re looking to grill up something different for your next summer barbecue, this recipe is absolutely one to try. The flavors of our citrus marinade, complemented by our spicy chimichurri sauce, will no doubt leave your mouth watering to be back on a Disney cruise!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Orange Cilantro Marinated Flank Steak
Serves: 8
Skill Level: Moderate
Time: 24 hours

Ingredients

  • Whole 6lb flank steak

Marinade

  • 1 bunch cilantro (finely chopped)
  • 5 oranges (juiced and zested)

  • 4 tbsp. brown sugar
  • 
2 bay leaves
  • 2 tsp. ground cumin

  • 2 tsp. dried oregano

  • 2 tsp. dried thyme

  • 2 tsp. ground pepper

  • 1 onion (roughly chopped)
  • 1⁄2 cup distilled white wine vinegar
  • 1/3 cup vegetable oil

Chimichurri

  • 2 tbsp. bunch parsley (finely chopped)

  • 2 tbsp. picked oregano (finely chopped)

  • 2 garlic cloves (crushed)
  • 1 white onion (finely chopped)
  • 2 tbsp. olive oil

  • 1/3 cup mil red wine

  • 1 lime, juiced

  • 1 tbsp. salt

For the Marinade

  1. Place all the ingredients in a blender except the vegetable oil.
  2. Once blended, place in a mixing bowl and whisk in the vegetable oil.
  3. Cover the flank steak completely with the marinade.
  4. Marinate for 24 hours.

For the Flank Steak

  1. Remove the flank steak from the marinade.
  2. Sear both sides on a griddle or pan, place on a baking tray and place into a preheated oven* at 320 degrees for 10 minutes or until medium rare.
  3. Remove and rest before carving.

*Can also be done in a covered barbecue grill.

For the Chimichurri

  1. Mix all the ingredients together and serve as a side with flank steak.

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Disney Cruise Line Summer Recipe: Tomato Cake

posted on July 23rd, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


The recipe I’m sharing today is for our Tomato Cake, the perfect appetizer for a light, summer meal. Chances are you already have most of the ingredients in your kitchen, so why not try it tonight? Eating like you’re on a Disney cruise is definitely the best remedy for those days when you’re wishing you could be at sea with us.

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Tomato Cake
Serves: 4
Skill Level: Moderate
Time: 6 hours

Ingredients
Tomato Cake

  • 12 plum tomatoes
  • 1/3 cup tomato ketchup
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground black pepper

Dressing

  • 1/3 cup olive oil
  • 1 tsp. dijon mustard
  • ½ lemon, juice

Goat Cheese

  • ½ cup goat cheese
  • ¹/³ cup whipping cream
  • ¼ lemon, juiced

Garnish

  • 3 shallots, sliced into rings and halved
  • 1 tbsp. picked curly parsley
  • ½ tsp. ground black pepper

For the Tomato Cake

  1. Make an incision in the top and base of each tomato. Blanch in boiling salted water for 2 minutes until the skin starts to loosen. Then submerge in salted ice water. Then peel the skin off each tomato, cut into quarters and remove the seeds.
  2. Season the tomato quarters with salt and pepper.
  3. Layer ¼ of the tomatoes in a 2-inch ring, adding a half teaspoon of tomato ketchup mixed with the ground cardamom between each layer. Work your way to the top of the ring and layer 2 cm over the top; cover with plastic wrap and place onto a plate.
  4. Add another plate on top, placing a couple cans over the top plate to add weight to the “press.”
  5. Refrigerate at least 5 hours.

For the Dressing

  1. Place all the ingredients into a bowl and whisk together.

For the Goat Cheese

  1. Mix all the ingredients together.

Assembly

  1. Remove any of the tomato that has been pressed out over the side of the ring with a knife. Press the tomato cake into the center of the plate, layer the shallots around, spoon the dressing onto the shallots and garnish with the picked parsley. Top the cake with a quenelle of goat cheese and sprinkle with ground black pepper.

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Disney Cruise Line Summer Recipe: Cajun Shrimp Slaw

posted on July 15th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


If you’ve been on a Disney cruise, there’s no doubt you’ve noticed the variety of cuisines available for you to try. Part of the fun of traveling is experiencing new things, which we make possible for our guests in many ways … including dining!

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Today’s dish is Cajun-inspired, so its preparation is simple. Just toss all of the flavorful ingredients together for a delicious Louisiana-style meal!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Cajun Shrimp Slaw with Louisiana Sauce
Serves: 6
Skill Level: Easy
Time: 40 minutes

Ingredients

  • 1⁄2 white cabbage (finely shredded)
  • 5 21–25 shrimp (cooked and peeled)
  • 1 white onion (finely sliced)
  • 
1 carrot (shredded)
  • 
1 tsp. horseradish sauce
  • 
3 drops Worcestershire sauce
  • 2/3 cup mayonnaise
  • 1⁄4 cup tomato ketchup
  • 1 tsp. cajun spice
  • 
6 drops Tabasco sauce
  • 3 tbsp. roasted peanuts
  • 1 lime (juiced)
  • 1 tbsp. curly parsley (chopped)
  • salt and pepper
  • 
1 tsp. picked dill for garnish

For the Cajun Shrimp Slaw

  1. Place all the ingredients into a bowl and gently toss together.
  2. Season with salt and pepper.
  3. Chill before serving.

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Disney Cruise Line Summer Recipe: Guava Glazed Barbecue Ribs

posted on July 8th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I hope you’re enjoying our summer recipes series from Disney Cruise Line. If you aren’t sailing with us this summer, you may as well eat like you are!

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Today’s recipe is for our Guava Glazed Barbecue Ribs. The delicious 24-hour marinade is made with a variety of herbs and spices and is the perfect complement to our sweet guava barbecue sauce. These ribs are a must for your next summer party!

You can also download our keepsake recipe card here. Enjoy!

Guava Glazed Barbecue Ribs
Serves: 4
Skill Level: Easy
Time: 24 hours

Ingredients

Marinade

  • 1 onion (chopped)
  • 
3 tbsp. cilantro (chopped)
  • 
3 tbsp. oregano (chopped)
  • 1 tsp. ground cumin

  • 1 tsp. cracked black pepper
  • 1/3 cup red wine vinegar

  • 3 garlic cloves (crushed)
  • 
2 bay leaves

  • 1⁄2 cup water
  • 
1 rack pork spareribs

Guava Barbecue Sauce

  • 1 cup guava puree

  • 1 cup barbecue sauce
  • 3⁄4 cup clear honey

For the Rib Marinade

  1. Place all the ingredients, except the water and bay leaves, in a blender.
  2. Blend until smooth, place into a mixing bowl and add the bay leaves and water.
  3. Pour the mixture over the ribs so both sides are covered and marinate for a minimum of 24 hours.

For the Guava Sauce

  1. Mix ingredients together.

For the Ribs

  1. Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.
  2. Remove the ribs from the marinade and place onto another baking tray, brush with the guava barbecue sauce and place back into the oven. Roast for 25 minutes at 340 degrees until cooked through and glazed.
  3. Remove and rest for 10 minutes, then carve.

*Can also be done in a covered barbecue grill.

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Disney Cruise Line Summer Recipe: Summer Pudding

posted on July 1st, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I don’t know about you, but whenever I think about summer desserts, fresh berries and cream always come to mind. If you’re searching for that perfect treat to bring to your July 4th celebration, I have the perfect one for you. Our summer pudding with berry compote is light and refreshing and has just enough sweetness to be the talk of the party!

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Download our keepsake recipe card here, and be sure to multiply the ingredient amounts if you’re serving several people. Enjoy!

Summer Pudding with Berry Compote
Serves: 4
Skill Level: Moderate
Time: 5 hours

Ingredients

  • 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
  • 11⁄4 cups fresh strawberries (cut into quarters)
  • 11⁄4 cups fresh black berries
  • 1⁄2 cup fresh blueberries
2 cups fresh raspberries
  • 11⁄2 cups granulated sugar
  • 4 oz. clotted cream

For the Summer Pudding

  1. Place 3⁄4 cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
  2. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
  3. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
  4. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
  5. Place the rest of the berry mixture back on the stove with 3⁄4 cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.

Assembly

  1. Release the plastic wrap, flip the soufflé dish upside down and place the pudding in the middle of a plate. Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate. Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.
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Disney Cruise Line Summer Recipe: Seafood Paella

posted on June 24th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


This summer, Disney Magic cruisers are in for a special treat as we sail away from Barcelona. Out on the open-air deck, we’re cooking up an incredibly delicious, Spanish-inspired dish – seafood paella!

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Fresh clams, mussels, chicken, chorizo and prawns are just some of the ingredients mixed in with our specialty saffron-infused bomba rice to give this dish an unbelievable amount of flavor.

Even if you aren’t sailing in Europe with us this summer, you can still bring a taste of the Mediterranean into your home with this mouthwatering Disney Cruise Line recipe. You can also download our keepsake recipe card here. Enjoy!

Seafood Paella
Serves 8
Skill Level: Moderate
Time: 1 hour 30 minutes

Ingredients

  • 1/3 pound chicken tenders (3⁄4” dice)
  • 1 tsp. paprika spice

  • 4 garlic cloves (crushed)

  • 1⁄2 pound chorizo sausage (5” slice)
  • 1⁄2 cup olive oil
  • 13⁄4 cup paella rice

  • 1⁄2 Spanish/yellow onion (finely diced)

  • 1 1⁄2 cups fish stock

  • 1 1⁄2 cups chicken stock
  • 1 1⁄2 cups tomato juice
  • 2 beef tomatoes (seeded, skinned and finely diced)
  • 1 tsp. saffron threads

  • 3⁄4 cup green peas

  • 3⁄4 cup tiger shrimps (peeled)
  • 3⁄4 cup scallops (10–20)

  • 3⁄4 cup squid (1⁄4” slice)

  • 3⁄4 cup mussels

  • 3⁄4 cup small clams (like littleneck clams)

  • 3⁄4 cup lobster tail (3⁄4” slice)

  • 1 tbsp. salt ground black pepper to taste
  • 3 tbsp. flat-leaf parsley (roughly chopped)

Saffron Aioli

  • 1⁄4 tsp. saffron threads

  • 4 garlic cloves (crushed)
  • 2 tbsp. white wine

  • 3⁄4 cup mayonnaise
  • 1 tsp. lemon juice

Red Pepper Rouille

  • 1 roasted red bell pepper (peeled and deseeded)
  • 1 garlic clove (roasted)

  • 1 tsp. red wine vinegar
  • 1⁄2 cup mayonnaise
  • Pinch of cayenne pepper

For the Seafood Paella

  1. Toss chicken tenders with paprika spice and one chopped garlic clove in a bowl. Chill for 4 hours.
  2. Sear both sides of the scallops, then set aside. Sauté the chorizo, chicken and lobster in 1⁄4 cup of olive oil. Once cooked medium well, place onto a paper towel and set aside.
  3. Pour the remainder of the olive oil into the pan and bring to temperature to gently sauté the onion and the rest of the garlic. Once the onion is transparent, add the rice.
  4. Gradually add the HOT chicken and fish stock (a little at a time while continually stirring). Then add the tomato juice and chopped tomatoes. Once the rice is 3⁄4 cooked through, add the scallops, chorizo, chicken, lobster and remaining ingredients (except the flat parsley, clams and mussels). Continue stirring.
  5. Once the stock has been absorbed and the rice is cooked, stir in the peas and flat parsley. Lay the clams and mussels on top of the rice and cover with a clean napkin.
  6. The heat of the paella will open the shellfish.

For the Saffron Aioli

  1. Place the saffron threads into the white wine and reduce by half, let cool, then mix with the remaining Ingredients.

For the Red Pepper Rouille

  1. Blend the roasted red bell pepper, roasted garlic and red wine vinegar in a food processor. Mix with the mayonnaise and season with the cayenne pepper.
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