Disney Cruise Line

Recipe for Disney Cruise Line’s Seafood Risotto

posted on May 7th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


You’re going to love the Disney Cruise Line recipe we’re sharing this month: a very flavorful seafood risotto! Another guest favorite at Palo, this saffron risotto dish is served with shrimp, mussels, clams and fried zucchini. Check out this video with Palo’s Executive Chef Silvio as he shows you how to make this delicious entrée.

 
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams
Serves 4

Fried Zucchini

  • 1 small zucchini, sliced lengthwise into paper-thin strips
  • Vegetable oil, for frying

Risotto

  • 6 cups fish or vegetable stock
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cups Arborio rice
  • 1/2 cup white wine at room temperature
  • 1/4 teaspoon saffron threads
  • 1/2 cup mascarpone cheese
  • Coarse salt and freshly ground black pepper, to taste

Seafood

  • 1/4 cup olive oil
  • 1/4 cup chopped shallot
  • 2 garlic cloves, finely minced
  • 12 mussels, scrubbed
  • 12 clams, scrubbed
  • 12 large shrimp, peeled and deveined
  • 2 cups seafood or vegetable stock
  • 2 teaspoons chopped fresh tarragon

Garnish

  • 4 stems fresh thyme
  • 4 stems fresh oregano
  • 4 stems fresh rosemary
  • 4 fresh chives
  • 12 cherry tomatoes
  • Shaved parmesan cheese, to taste

For fried zucchini:

Heat oil in a large, deep pot until it shimmers. Working in batches of 3 or 4, gently drop zucchini strips into hot oil. Cook until crisp and golden brown, about 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Keep warm.

For risotto:

  1. Warm stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
  3. Add rice and toast lightly for 1 minute. Add wine and cook until almost completely absorbed. Add 1 cup stock and cook until it is mostly absorbed, stirring often. Continue adding stock, 1 cup at a time, simmering, stirring often, until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  4. Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

For seafood:

  1. Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
  2. Add mussels, clams, and shrimp; stir to combine. Add stock; cover, and bring to a simmer. Cook 3 to 5 minutes, or until shellfish has opened and shrimp are just cooked through. Stir in tarragon. Keep warm.

For garnish:

Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

To serve:

Gently fold seafood into risotto. Divide risotto mixture evenly among 4 serving plates. Top each serving with fried zucchini strips, 3 cherry tomatoes, an herb bundle, and shaved parmesan cheese.


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Recipe for Disney Cruise Line’s Grilled Tuna

posted on April 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the many Disney Cruise Line dishes that guests are always raving about is Palo’s grilled tuna. Served with truffle-infused potato risotto, garlic-marinated artichokes and tarragon-veal jus, it’s pretty easy to understand why.

Today, not only am I sharing the at-home recipe with you, I also thought you might like a demonstration of how to make this mouth-watering dish. Take a look at this video with Palo’s Executive Chef Silvio as he shows you how we at Disney Cruise Line prepare and serve this entrée onboard.

Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
Serves 4

Potato Risotto
1/2 pound russet potato, peeled and cubed
1 tablespoon extra virgin olive oil
1 shallot, diced
1 clove garlic, minced
1 cup dry white wine (such as chardonnay)
1 cup heavy cream
Coarse salt and freshly ground black pepper, to taste
1 tablespoon white truffle oil
Freshly grated parmesan cheese, to taste

Tarragon Veal Jus
1 1/4 cups veal stock
1 cup dry red wine (such as merlot)
3 stalks fresh tarragon

Marinated Artichokes

1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 shallot, sliced
4 artichokes packed in oil,* drained, cut into thirds
12 cherry tomatoes, halved
2 tablespoons chopped fresh chives
Coarse salt and freshly ground black pepper, to taste

Grilled Tuna
4 (1/2-pound) ahi tuna steaks
Extra virgin olive oil, for grilling
Coarse salt and freshly ground black pepper, to taste

For marinated artichokes:

  1. Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
  2. Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For tarragon veal jus:

  1. Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
  2. Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  3. Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For potato risotto:

  1. Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  2. Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
  3. Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
  4. Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  5. Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For grilled tuna:

  1. Preheat grill to 400°F.
  2. Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  3. Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To serve:
Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.

*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.

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Recipe for Disney Cruise Line’s Osso Bucco

posted on March 6th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Hello, everyone. You’re going to love the flavorful Disney Cruise Line recipe I’m sharing this month: delicious Osso Bucco served with Saffron Risotto! It’s the perfect dish with which to surprise your significant other for a romantic meal. Why not try it tonight? Let me know how it goes!

Osso Bucco with Saffron Risotto
Serves 4
An At-Home Demonstration: Osso Bucco Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Osso Bucco

  • 2 garlic cloves, finely chopped
  • 2 large carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 tablespoon extra virgin olive oil
  • 4 center-cut veal shanks
  • Coarse salt and freshly ground black pepper, to taste
  • 1 small yellow onion, finely diced
  • 1/2 cup dry red wine (such as Merlot)
  • 4 cups veal stock*
  • 1 (14-ounce) can peeled plum tomatoes
  • 2 tablespoons fresh thyme leaves, roughly chopped

An At-Home Demonstration: Saffron Risotto Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Saffron Risotto

  • 8 cups vegetable stock
  • 3 tablespoons unsalted butter, softened, divided
  • 4 shallots, finely diced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup brandy
  • 1 teaspoon saffron threads
  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

An At-Home Demonstration: Red Wine Sauce Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Red Wine Sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, finely diced
  • 1 stalk celery, finely diced
  • 1/2 large carrot, finely diced
  • 1/2 leek, finely diced
  • 1 1/4 cups red wine
  • 2 cups reserved Osso Bucco cooking liquid

An At-Home Demonstration: Gremolata Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Gremolata

  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

For risotto:

  1. Bring vegetable stock to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and keep warm on stove.
  2. Melt 2 tablespoons butter in a large, deep sauté pan or stockpot over medium heat. Add shallots, cooking until just tender, about 3 minutes.
  3. Add rice, stirring to coat in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan.
  4. Add wine and brandy, and stir 2 minutes, until liquid is almost absorbed. Crumble saffron into pan, stirring to combine.
  5. Ladle about 1 cup simmering stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Continue adding stock, 1 cup at a time, stirring gently until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  6. Stir in mascarpone, cream, and Parmesan; season to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

For osso bucco:

  1. Preheat oven to 325°F.
  2. Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Season shanks with salt and pepper; working in batches to avoid crowding pan, add shanks to pan. Sear shanks until golden brown, then transfer to a plate and set aside.
  3. Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
  4. Add wine and tomatoes to pan, stirring until wine is reduced by two-thirds. Add shanks back to pan; pour stock to cover shanks by three-quarters.
  5. Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
  6. Remove shanks from cooking liquid; strain cooking liquid through a fine-mesh sieve and set aside.

For red wine sauce:

  1. Heat oil in a large, deep sauté pan over medium-high heat. Add shallots, celery, carrot, and leek. Cook until vegetables begin to brown.
  2. Add wine and cook until almost completely reduced. Add strained cooking liquid and simmer until reduced by half, about 20 minutes. Strain sauce through a fine-mesh sieve.

For gremolata:
Combine all ingredients in a medium bowl, stirring until completely combined.

To serve:
Spoon risotto in the center of a dish; place a shank over risotto. Top with gremolata and drizzle with red wine sauce.
An At-Home Demonstration: Disney Cruise Line's Osso Bucco

*Cook’s Note: If you cannot find veal stock, you may substitute half beef stock and half chicken stock.

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A Recipe for Disney Cruise Line’s Marinated Lamb Chops

posted on February 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Hello, I’m Stephen Walker, the Fleet Culinary Standards and Consistency Chef for Disney Cruise Line. I first joined Disney Cruise Line as a Chef de Cuisine on the Disney Magic in 2000, and then I served as Executive Chef on the Disney Magic and the Disney Wonder from 2002 until 2008. Now, I work shoreside, where one of the areas I oversee is the Disney Cruise Line menu creation.
“An

We’ve gotten a great response to the Disney Cruise Line recipes posted recently, so I’ll be sharing more of those with you on a regular basis. The dish I want to share with you today is Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo, a guest favorite at Cabanas on the Disney Fantasy and Disney Dream.

Bon appetit!
“An

Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo
Serves 4

Lamb Chops
1/2 cup extra virgin olive oil
1/2 lemon, zested and juiced
1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
8 to 10 lamb chops
Light olive oil, for cooking

Couscous Tabbouleh
2 cups low-sodium vegetable stock
1 (10-ounce) box couscous
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 plum tomatoes, seeded and finely diced
3 cloves garlic, finely minced
1 small red onion, finely diced
1/2 European cucumber, seeded and finely diced
1/4 cup finely chopped fresh cilantro
1/4 cup canned chickpeas, drained and rinsed

Mint Mojo
1 1/2 cups mint jelly
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 bunch mint leaves (about 1 packed cup)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

For lamb chops:

  1. Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
  2. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
  3. Remove chops from refrigerator and shake off excess marinade. Set aside.
    Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.

For couscous tabbouleh:

  1. Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
  2. Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.

For mint mojo:

  • Combine all ingredients in a food processor. Pulse until well combined.

To serve:

  • Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.
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